A Mother's Day Menu

A Mother's Day Menu
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A Mother's Day MenuTaking mom out to dinner or brunch on Mother’s Day is often a favorite choice, but what about a meal at home where she can relax and enjoy a little pampering from her family?   I know I’ve chosen the spoiling at home over a restaurant for almost 20 years now, and wouldn’t have it any other way. 

Our menu always varies, depending on the weather and what is available. The menu below may appear to be a bit difficult but trust me; it’s really simple when using the tips given before and after the recipes. Everyone in the family will have a wonderful day. 

Read over the recipes and tips, then write out a list of all of the items needed to spoil mom and make the food.  Assign jobs to each child, except babies who will spoil mom with smiles.  If there are small children who may not enjoy the menu, provide a small platter of cheese, deli meat and crackers 



You’ll need:

-Mom’s favorite DVD (or two)

-A book or magazine for Mom

-Mom’s favorite beverage

-Handpicked or purchased flowers in a vase


Set up: Choose a comfortable chair or couch, inside or outside, and set up a space for mom to watch movies, read and sip her favorite drink while the meal is being prepared.



In addition to the ingredients for the recipes, add tortilla chips, iced tea or lemonade, and fresh fruit.  Everything can be prepared ahead of time, the day before or in the morning, except for assembling the Fajita salad, which should be done before serving.


Mixed Grill Fajita Salad 


2 pounds grilled chicken, steak and/or pork

1 tsp. minced garlic

3 tbsp. olive or vegetable oil

½ tsp. sugar

1/2 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

6-8 cups mixed greens/lettuce

1 cup halved cherry tomatoes

1/2 red onion, thinly sliced red onion

1 large (2 smaller) green pepper, seeded and chopped

8 ounces sharp Cheddar or Pepper Jack Cheese, shredded

8 tortilla salad bowls



Slice the grilled meat into thin one-two inch slices and set aside. In a jar (with a lid) combine the garlic, cumin, chili powder, salt and sugar in the jar.  Drizzle the oil into the jar ingredients, and shake until it’s all combined. Set aside.  Place each tortilla bowl on a plate.  To each bowl add a handful of greens, a few slices of red onion; divide the green pepper between all of the bowls, as well as the cherry tomatoes.  Divide the cheese on top of each bowl.  Place the dressing on the table to be drizzled on the salad, shaking again before serving.


Notes: The meat is very flexible for this recipe.  It can be grilled within three days of serving with the salad or grilled the same day.  Use any or all of the meats listed as long as you have at least 2 pounds of grilled meat.  Using the Pepper Jack cheese in the salad gives it a spicy flavor that is very nice.


Black Bean and Corn Salad 


1 can black beans

1 1/2 cup chopped, seeded tomato

1/3 cup minced fresh cilantro

1 1/2 c. thawed frozen corn kernels *see note

3/4 c. thinly sliced sweet onion such as Vidalia


Combine all of the ingredients in a large bowl and toss with the dressing (below). This may be done the day before, or the morning of the meal.



2 tbsp. fresh lime juice

2 1/2 tbsp. fresh lemon juice

1/2 tsp. cumin

3/4 tsp. chili powder

3/4 tsp. salt

½ tsp. ground black pepper

1 clove finely minced garlic

1/2 c. vegetable or olive oil


In a bowl, whisk together all but the oil. Drizzle in the oil, whisking the ingredients together as drizzling until all is combined.


Notes: Fresh cilantro is available in the produce section. Rinse it well, and use the leaves, discarding the stems.  If your family enjoys spicy dishes, buy a jalapeno pepper, cut it in half, remove the seeds, and chop the pepper.  Add to the salad ingredients. Wear gloves or wash hands well after cutting the pepper.


Frozen Greek Yogurt Pie 


8 ounces frozen whipped topping, thawed in refrigerator

1 cup fruit that match yogurt flavor (strawberry, blueberry etc.)

2 8 ounce containers any fruit flavor of Greek yogurt

1 graham cracker pie crust


In a large bowl mix the whipped topping, the yogurt and the fruit together. Place it in the crust. Place on the cover that came with the crust except turn it the other way so it’s higher than the top of the pie. Place in the freezer at least 2 hours before serving.


Notes: This recipe is very forgiving and adaptable.  Do make sure the fruit that is added is drained of any juice so it doesn’t water down the pie. Canned peaches or pineapple can be used with peach or pineapple yogurt as long as it’s drained well before mixing it into the yogurt and whipped topping.  Buy double the ingredients to make two pies if needed.



Don’t forget to rally the family to clean up the kitchen, wash the dishes and remove the trash while mom continues to enjoy her day.


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


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