My Mother's Day Food Plan!

celebrity_soup — Thu, 03 May 2007 10:31:27 -0700

May 13th is the big day...
Mother's day!

I can't wait.
Why?
Well, I made a whole list of foods that I'll be making for my one and only MOM!
Interested?
Check it out!

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Sunday, May 13th 9:00 am
BREAKFAST

Baked Omelet Squares

This is very easy to make and only takes around 15 minutes, plus 30 for when its in the oven.
My mom loves anything to do with eggs, especially omelets!

INGREDIENTS:

1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste

DIRECTIONS:

Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.

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1:00 pm
LUNCH

Zucchini Boats and Chicken Parmesan

She loves these zucchini boats (taught me how to make them) and the chicken parmesan is just something I love to make (she loves eating it)!

INGREDIENTS:

6 medium zucchini
2 cups dry bread crumbs
2 eggs, lightly beaten
1 large tomato, diced
1/3 cup grated Parmesan or Romano cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or stick margarine, melted

DIRECTIONS:

Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving 3/8-in. shell. Cook shells in salted water for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Bake, uncovered, at 350 degrees F for 20 minutes or until golden brown.

INGREDIENTS:

4 boneless skinless chicken breasts
1 egg, beaten 1
1/4 cup Italian seasoned dry breadcrumbs
1/4 cup grated Parmesan cheese
1 cup pasta sauce (tomato sauce)
1 cup shredded mozzarella cheese (about 4 oz/114 g) 250 mL

DIRECTIONS:

Preheat oven to 400°F (200°C).

Dip chicken in egg, then breadcrumbs combined with Parmesan cheese, coating lightly. In 13 x 9 inch (34 x 22 cm) baking dish, arrange chicken. Bake uncovered for 20 minutes.

Pour sauce over chicken, then top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.

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4:00 pm
AFTERNOON TEA

Lemon Poppy Seed Muffins and Orange Pekoe Tea

I remember when we went to a café out of town and she ordered these, she fell in love!
When we got home she asked me to search for a good recipe.
So here it is!

INGREDIENTS:

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 1/4 cup poppy seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup lemon flavored yogurt
• 1/4 cup vegetable oil
• 1 tablespoon grated lemon zest
• 1/3 cup lemon juice
• 3 tablespoons white sugar

DIRECTIONS:

1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
3. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
4. Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
5. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
6. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin. Serves 12.
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8:00 pm
DINNER

Maple Salmon and Walnut-Cheese Spinach Salad

Salmon is her fave fish to eat (mine too), this salad was something delicious I just found on the net.

INGREDIENTS:

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 pound salmon

DIRECTIONS:

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

INGREDIENTS:

• 2 cups fresh raspberries
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 2 tablespoons white wine vinegar or cider vinegar
• 1/4 teaspoon Worcestershire sauce
• 1 (6 ounce) package fresh baby spinach
• 1 small red onion, thinly sliced, pulled into rings
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped walnuts

DIRECTIONS:

1. In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; covered and process until smooth.
2. In a salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.
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9:00 pm
DESSERT

Fluffy Cheesecake Dessert

Just wanted to end the day with something easy and delicious!!

INGREDIENTS:

4 cups miniature marshmallows
1/3 cup orange juice
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) container frozen whipped topping, thawed
2 1/2 cups crushed vanilla wafers
1/2 cup butter or margarine, melted

DIRECTIONS:

In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered, on high for 1-1/2 minutes. Stir until smooth. In a mixing bowl, beat cream cheese. Add marshmallow mixture; beat just until smooth. Fold in whipped topping. Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. pan. Spoon cream cheese filling over crust. Sprinkle with reserved crumbs. Cover and refrigerate for 1 hour or until set. Store in the refrigerator.

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My Mother's Day Food Plan!