Daddies, are you thinking of what to do this Mother’s Day for your lovely wife? What about cooking a decent yet simple dinner for her?

Your wife will not only love the fact that she doesn’t have to cook, she’ll also love that you are making an effort to make her happy on such a special occasion (we speak from experience, of course, *wink*).

So to make your life a little easier, here are some ideas for you to cook up a delicious yet easy meal based on recipes by TRISH CLASEN & AMANDA GARRITY that won’t fail you. Good luck!

1. Korean Pineapple Beef Lettuce Wraps

Making these wraps is easy as it can be — all you’ve got to do is cook your steak and arrange the meat on lettuce leaves with rice, scallions, and peanuts.

Ingredients
1/4 c. pineapple juice
1 clove garlic, grated
2 tbsp. low-sodium soy sauce
1/2 tsp. red pepper flakes
1 tbsp. grated fresh ginger
1 tbsp. honey
1 tbsp. toasted sesame oil
1 lb. sirloin, strip steak, or boneless short rib, frozen until just solid (45 to 60 minutes)
2 tbsp. canola oil
Kosher salt
Lettuce leaves, cooked sticky rice, scallions, red chilies, and chopped peanuts for serving

Directions
1. In a medium bowl, combine pineapple juice, garlic, soy sauce, red pepper flakes, ginger, honey, and sesame oil. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate 30 minutes or cover and refrigerate up to 3 hours. Remove from the refrigerator 30 minutes before cooking.
2. Heat a large stainless steel skillet on medium-high. Add 1 tablespoon canola oil. Transfer half of beef mixture to skillet, arrange in an even layer, season with 1/4 teaspoon salt, and cook without moving until lightly browned 1 minute. Toss beef and continue to cook until just cooked through and crisp at edges, 2 minutes. Transfer to plate. Repeat with remaining tablespoon oil and beef.
3. Serve immediately with lettuce leaves, sticky rice, scallions, chilies, and peanuts, if desired.

2. Roasted Salmon with Crispy Potatoes and Broccoli

Just one pan and you’re done! This meal consists of juicy salmon with crispy potatoes and broccoli, plus a mayonnaise, lemon juice, and garlic dip.

Ingredients
1 head broccoli
1 lb. gold potatoes
1 large red onion
3 tbsp. olive oil
Kosher salt, pepper
1 1/2 lb. skinless salmon fillet
1/4 c. mayonnaise
1 tbsp. fresh lemon juice
1/2 clove garlic

Directions
1. Heat oven to 450 degrees F. On a rimmed baking sheet, toss together the broccoli, potatoes, and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in an even layer and roast for 15 minutes.
2. Season the salmon with 1/4 teaspoons each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
3. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, and garlic. Serve with the fish and the vegetables.

3. Creamy Lemon Chicken Pasta

This hearty comfort food is the perfect dinner. Simple to make, yet makes your tummy oh so happy!

Ingredients
12 oz. linguine
1 c. frozen peas
2 tbsp. olive oil
12 oz. boneless skinless chicken breasts, cut into 1 inch chunks
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
4 oz. low-fat cream cheese, cubed, at room temperature
1/2 c. Grated Parmesan
1/4 c. flat-leaf parsley, roughly chopped
1/4 tsp. Kosher salt
1/4 tsp. pepper

Directions
1. Cook linguine per package directions, adding peas during the last 2 minutes of cooking. Reserve 1 cup pasta cooking liquid, then drain pasta and peas.
2. Meanwhile, heat olive oil in a large deep skillet on medium-high. Season chicken with kosher salt and pepper and cook until golden brown on all sides, 4 to 5 minutes.

3. Add lemon juice to skillet and cook, scraping up any browned bits. Add cream cheese and stir until melted; remove from heat.
4. Fold in lemon zest and Parmesan, then parsley. Toss with pasta (adding reserved cooking liquid, 1 tablespoon at a time as necessary). Serve immediately.

4. Lemony Herb Roast Chicken

The perfect balance of lemon zest and thyme makes this simple roast chicken recipe subtle but savoury.

Ingredients
Roast Chicken
2 tsp. finely grated lemon zest
2 cloves garlic, crushed with press
1 tsp. fresh thyme, chopped
4 tbsp. butter, softened
1 whole chicken (4 to 5 lbs.), patted dry
Roasted Onion and Radishes
1 medium onion, thinly sliced
1 bunch radishes, trimmed, quartered

Directions
1. Preheat oven to 350°F.
2. In bowl, mash zest, garlic, thyme, 2 tablespoons butter and 1/2 teaspoon each salt and pepper until combined. With fingers, gently separate skin from breast and thighs of chicken. Place butter mixture under skin; spread evenly. Tie drumsticks together and tuck wings behind breast.
3. Place chicken on rack fitted into medium roasting pan. Arrange onion and radishes around chicken. Melt remaining 2 tablespoons butter; brush all over chicken, then sprinkle with 1/2 teaspoon each salt and pepper. Pour 1/4 cup water into bottom of roasting pan.
4. Roast chicken 50 minutes. Reset oven temperature to 425°F; roast, checking to make sure water has not completely evaporated (add another 1/4 cup if necessary), 15 to 20 minutes or until thermometer inserted into thickest part of thigh registers 165°F.
5. Let chicken rest at least 15 minutes before carving. Meanwhile, use Roasted Onion & Radishes and any pan juices to serve.

5. Moroccan Olive and Orange Chicken

These salty, citrusy chicken cutlets are cooked and ready to be devoured in just 15 minutes. For perfectly golden cutlets, set a timer and sear each one at least 2 minutes before turning.

Ingredients
3 tbsp. olive oil
1 lb. thin chicken-breast cutlets
1/4 tsp. salt
1/4 tsp. pepper

1/4 c. all-purpose flour
1 sm. red onion, sliced
2 lg. navel oranges
1/2 c. pitted green olives, halved parsley
2 c. cooked rice

Directions
1. In a 12-in skillet, heat olive oil on med.-high.
2. Sprinkle chicken with salt and pepper; dredge in flour. Cook for 3 or 4 minutes or until browned, turning once. Transfer to plate.
3. Reduce heat to medium. Add red onion. Cook for 2 minutes or until browned, stirring once. Squeeze juice of 1 1/2 navel oranges into skillet. Thinly slice the remaining 1/2 orange; add to skillet along with green olives and 1/4 cup of water.
4. Return chicken to skillet. Cook for 3 minutes. Scraping browned bits off the bottom of pan.
5. Garnish with parsley. Serve over rice.