Peta Eats: Easy Dinners for Busy Moms

Peta Eats: Easy Dinners for Busy Moms

The first few weeks after my son was born, I think the only person who took nursing as seriously as me is Shai. My sole purpose was to make sure his needs are being met – and since he’s a hungry little guy, that meant pumping or feeding every 2 ½ to 3 hours.

Breast milk is like liquid gold for babies, protecting him against infection, giving him all the nutrients he needs to grow, and setting him up for a generally healthier life. It’s also a huge time commitment; between feeding sessions, there’s not a whole lot of time for much else. For me, those precious few spare moments were usually filled with catching up on work, taking a quick shower, or, when I’m feeling fancy, putting on some mascara (glamorous, isn’t it?).

So when I did have time to cook, it was something fast to make, relatively healthy, and, knowing what I eat impacts my milk production, doesn’t upset Shai’s tummy – dishes like Lucky’s Quickie Chicken and Salmon with Mustard Sauce.

Up first: Lucky’s Quickie Chickie. I love this recipe because I’m obsessed with vinegar. The honey and balsamic vinegar just work so well together. It also helps that it’s practically foolproof, so, even with my basic cooking skills, I had no trouble making this.

Lucky’s Quickie Chickie from Allrecipes user Lucky Noodles

Total Time: 20 Minutes
Serves: 2


  • 1 ½ tsp Honey
  • 1 ½ tsp Balsamic Vinegar
  • 6 oz Chicken Tenderloin Strips
  • 2 tbsp Chopped Fresh Basil
  • Extra Virgin Olive Oil
  • Salt and Pepper


  1. Heat olive oil in a nonstick pan over medium-high heat.
  2. Season chicken to taste with salt and pepper. Cook chicken in hot oil until no longer pink in the center (3-5 mins)
  3. Stir in basil, honey and balsamic vinegar and cook for an additional minute.

And finally, Salmon with Mustard Sauce. Like pregnancy, you need to be careful what you eat when nursing. I’ve read so many different things about what’s great and what’s terrible for breast milk and come to the conclusion that there is no conclusion. Everything is both great and horrible and will make your baby thrive while withering away. I know lots of articles have said no fish whatsoever while breastfeeding, but a lot have said exactly the opposite, so for now, I’m going to take the everyone is different approach: What might not work for your baby might be fine for mine.

What I liked most about this recipe is it’s really filling but still feels light – probably because I didn’t need any oil to cook it in. The sauce was creamy and delicious, with the herbiness of the mustard and dill playing nicely with the sweetness of the honey and acidity of the lemon. (Do I sound like an expert chef yet?) Bottom line: it was easy, good and good for me – so that’s definitely a win in my book.

Salmon With Mustard Sauce from Food

Total Time: 25 Minutes
Serves: 4


  • 4-6 oz salmon steaks
  • 1 c dry white wine
  • 2 minced shallots
  • 2 tbsp minced fresh dill
  • ¼ c plain nonfat yogurt
  • ¼ c Dijon mustard
  • 2 tbsp honey
  • 1/8 c lemon juice
  • ¼ tsp Pepper


  1. Preheat Oven to 400º.
  2. Place salmon steaks in large, deep baking pan; sprinkle with pepper and cover with wine. Sprinkle with minced shallots.
  3. Bake for 12-15 minutes, basting often with wine.
  4. In a small bowl, mix dill, yogurt, mustard, honey and lemon juice until smooth.
  5. When salmon is done, serve and top with creamy mustard sauce.

Photo Credit: Daniel Zelikovsky

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  1. Sounds delicious and simple. Can’t wait to try it!

    Posted by: Donna (Dee) Cheek on May 26, 2017 at 11:25 am
  2. Do you have any healthy & filling breakfast/lunch “Peta Menu” items along with snacks?


    The chicken sounds delish & simple/quick to make.

    Posted by: Lisa on March 23, 2017 at 8:46 am
  3. Thanks for the recipes Peta, and keep them coming. 🙂 Made the Quickie Chickie this past Sunday. It was delicious, chicken was moist and tender. So easy. I made a grape tomato salad to go along. Perfect. Next time, want to try with boneless skinless chicken thighs.

    Posted by: Cindy Burgess on March 15, 2017 at 1:04 pm
  4. I don’t care for salmon but the way you made it in this recipe it sounds really good. So I think I’m going to try that also. I don’t have any kids but if it’s healthy for me it’s even better. I wonder if you could use a different type of fish. Maybe a tilapia or mahimahi mahi I’m not sure what else.

    Posted by: MAGGIE CAVAZOS on March 10, 2017 at 12:18 pm
    • I have a salmon steak in fridge right now. I just started trying different ways to cook salmon. Everything I’ve read says it’s easy to overcook, so I’m sure the wine will help maintain the moisture. Thanks… I love your blog. Keep reaching for the stars!!

      Posted by: Tammy on March 14, 2017 at 10:43 pm
  5. I love cooking and I’m looking forward to trying these recipes . When do you take a break? How do you manage dancing all day? Dealing with baby and cooking meals? Do you have full time laundry and cleaning help? Just curious. I’m so impressed with your outlook and down to earth attitude! Thanks for your inspiration. You have been my latest inspiration

    Posted by: Hannah A on March 9, 2017 at 6:01 pm
  6. Peta thank you. I’m going to try this receipt, it sounds yummy and easy to make. ☺

    Posted by: Karen Zepeda on March 9, 2017 at 5:12 pm
  7. does the white wine cook out? Is the wine okay for Shai? both recipes look easy & delicious.Thank you for this new web site that you share with us.

    Posted by: Patty Lobue on March 9, 2017 at 5:12 pm
  8. These look delicious! And simple to make. I will give them a try. Congrats on your baby boy. He will be an handsome guy having beautiful parents as you two. Enjoy every moment ’cause they grow up fast.

    Posted by: Gin on March 9, 2017 at 3:22 pm
  9. All Sounds wonderful Peta,I can not wait to try those recipes.


    Posted by: Leona Locke on March 9, 2017 at 3:19 pm
  10. Thanks for sharing your recipes

    Posted by: Gigi on March 9, 2017 at 2:41 pm