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Healthy Pregnancy Recipes: 3 Main Dishes

by Alison Wood | May 27, 2013 12:00 AM
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As your pregnancy bump grows, so does your appetite! Don't let your increasing hunger and weird cravings send you into junk-food frenzy. Make sure you are still consuming healthy, nutritious meals throughout your pregnancy. Having a few recipes on hand doesn't hurt! Here's a few to get your recipe collection started.

Home-made Chicken Salad on Wheat bread

This recipe is packed with lean protein and fruit!

1 boneless, skinless chicken breast, boiled and shredded
2 Tablespoons light mayonnaise
6 red grapes, seeded and diced
1/4 c. sliced almonds
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon lemon juice

Mix all ingredients in a medium-sized mixing bowl. Refrigerate for several hours and then serve with lettuce on whole-wheat bread. Yields: 1 serving. Enjoy!

Asian Chicken Stir-Fry

Craving Chinese food lately? How about a healthier entrée than the Chinese buffet down the street? This recipe uses fresh veggies and is sure to become a favorite of yours!

4 boneless, skinless chicken breasts, diced
4 cloves of garlic, crushed
1 large carrot, peeled and diced
1 cup fresh broccoli, diced
1 cup fresh cauliflower, diced
1 large onion, peeled and diced
4 Tablespoons low-sodium soy sauce
2 Tablespoons Oyster sauce
1/2 teaspoon chicken bouillon
1/2 teaspoon salt
1 Tablespoon lemon juice

In a large wok or frying pan, cook chicken, onions and carrots in 2 tablespoons oil on medium-high heat. Cook until chicken is no longer pink and onions are tender. Next, add garlic and cook for one minute. Then, add all remaining ingredients and stir-fry on medium-high until broccoli and cauliflower are slightly tender. Serve with Jasmine rice. Yields: 4 servings.

Cream of Tomato Soup

This flavorful soup can be served on your meatless days. It's packed with calcium and herbs. It's also a quick meal to throw together when you're feeling a little under the weather. This is definitely a restaurant-style soup. Enjoy!

2 15 oz. cans diced tomatoes, do not drain
4 oz. cream cheese
1 large onion, peeled and sliced in long, thin slices
2 Tablespoons Oregano
1 Tablespoon Rosemary
1 Tablespoon garlic powder
Large croutons, optional

In medium saucepan, sauté onions in 2 tablespoons oil until translucent and tender. Then, add diced tomatoes and seasonings and cook for 10 minutes on medium-low heat. Then, dice cream cheese and place on top of tomato soup and cook for about five minutes, stirring gently. If desired, top with some large croutons -- homemade is recommended. This soup can be eaten by itself, or can be placed on top of cooked pasta. Yields: 2 servings.

Alison Wood is a stay-at-home mom of six and freelance writer and blogger. She enjoys raising her six children and desires to share her experiences to help other mothers.

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