Healthy Pregnancy Recipe DishesAlison Wood |27, July 2013
It's the healthiest diet you have ever been on -- the pregnancy diet! You are watching every bit of morsel that enters your mouth, but your mind is running out of meal plans. You can only eat salads, veggies and baked chicken only so many times! Here are four more recipes to add to your "must-make" list.
Baked Sweet Potatoes
Sweet potatoes are high in antioxidants and folate -- these are crucial to a healthy pregnancy! These yummy spuds are on many restaurant menus, so you can opt out for its close cousin -- the white potato. The sweet potato offers much more nutritious benefits and is packed with lots of taste.
- 4 Sweet Potatoes
- 4 Tablespoons butter
- 2 teaspoons cinnamon
- 1/4 tsp salt
- 1/2 teaspoon sugar
Preheat oven to 400 degrees F. Wash and scrub potatoes. Then, poke each potato about three times with a fork and place on cookie sheet. Place in oven to bake. While potatoes are baking, mix remaining ingredients to make a cinnamon butter for a delicious topping. Bake potatoes for one hour or until soft inside. Remove from oven and top with cinnamon butter. Yields: 4 servings.
Do you love chili, but are trying to cut back on fatty ground beef? Here's a recipe for you to try. The chicken adds a great flavor and this is a quick, hearty meal for one of your over-fatigued, belly-bump days.
- 4 boneless, skinless chicken breasts, diced
- 1 onion, peeled and diced
- 4 Tablespoons tomato paste
- 1 16 oz. can pinto beans, undrained
- 1 16 oz. can kidney beans, undrained
- 2 teaspoons Mexican chili powder
- 2 teaspoons paprika
- 1 teaspoon Lawry's seasoned salt
- 2 Tablespoons salt
- 2 Tablespoons cooking oil
- Parmesan or mozzarella cheese( optional )
In large pot, place oil, chicken and onion. Saute until chicken is no longer pink and onions are soft and translucent. Next, add remaining ingredients and whisk together. Add enough water to make the consistency that you desire, six cups of water is recommended. Stir and heat until boiling. Once the soup is boiling, reduce heat to low and simmer 10 minutes. Top with parmesan or shredded mozzarella. Yields: 6 servings.
Broccoli Cheese Soup
Here's a recipe to help you get in some extra iron and greens. The cheese and milk give it a calcium punch!
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream, or milk( half-and-half will rend a thicker soup )
2 cups chicken broth
1/2 lb fresh broccoli
8 ounces grated sharp cheddar cheese
salt and pepper to taste
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir continuously and add the half & half or milk. Now, add the chicken broth and simmer for 20 minutes. Add the broccoli and cook over low heat for 20-25 minutes. Add salt and pepper to taste. Next, add the grated cheese. Lastly, throw in the nutmeg and serve hot. Yields: 2 servings.
Homemade Pimento Cheese
This cheese spread is great for a summer picnic or lunch. For an evening meal, spread on bread and toast in the oven. Pair it with tomato soup for a perfect meal! You can feel good about this cheese sandwich because it is made without all the preservatives of store-bought pimento cheese. It's super easy too!
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste
Mix cheese and mayonnaise with hand-mixer or whisk until smooth and creamy. Next, add remaining ingredients and salt and pepper to taste. Store in a covered container and keep refrigerated until ready to use. Yields: 3 cups.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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