Dinner for Two During Pregnancy

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Entrees Here are some suggestions for easy, healthy main dishes to prepare during pregnancy and beyond. Try them...you'll like them.

Primo Pasta

You will need:
½ pound ground turkey
2 cloves garlic, minced
1 red pepper, sliced
1 green pepper, sliced
14 ½ ounce can crushed tomatoes (plain or seasoned)
14 ½ ounce can chicken broth
2 cups whole wheat pasta (uncooked)
2 cups broccoli, broken into pieces

You can also include mushrooms, zucchini, carrots or any vegetable which appeals to you. The more vegetables the merrier in the case of this wonderful pasta dish.

Directions:
1. Brown ground turkey in a frying pan.

2. Add garlic and peppers to pan and sauté for two minutes.

3. Add tomatoes, broth, and uncooked pasta to pan. Bring mixture up to a boil, then reduce heat.

4. Simmer covered for fifteen minutes.

5. Add broccoli to pan, simmer for ten additional minutes.

6. Enjoy!

Serves six. This is a great dinner party dish, because your whole meal is made in one pan, so clean up is a breeze and doesn't take you away from the fun.

Vegetarian Pasta Delight

1 lb pasta (your favorite variety)
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
¼ cup black olives, chopped
½ cup vegetable broth
14 ½ ounce can artichoke hearts, drained
2 medium tomatoes, chopped
fresh basil
salt
pepper

Directions:
1. Cook pasta according to package directions. Drain.

2. Heat oil and garlic in a large pan, cooking three minutes.

3. Add olives, broth, and artichoke hearts to pan. Cook five minutes.

4. Add tomatoes to pan. Cook five more minutes.

5. Add pasta to pan, mixing ingredients thoroughly.

6. Cook three minutes, stirring often.

7. Enjoy!

Serves six. Want to make a smaller amount, cut the ingredients in half and prepare dinner for two with a nice lunch for you or your partner the next day.

Fresh tomatoes can be substituted with sun-dried tomatoes, if you prefer.

Simple Stir Fry

You will need:
½ lb chicken cutlets, cut into bite sized pieces
4 carrots, sliced
1 zucchini, sliced
1 cup peas in pod
3 Tbsp orange juice
1 Tbsp extra virgin olive oil
salt
pepper

Directions:
1. Heat oil in frying pan or wok over medium heat.

2. Brown chicken in pan.

3. Stir fry carrots for three minutes.

4. Add zucchini and orange juice to pan, stir frying for three minutes.

5. Add pea pods to pan. Stir fry for one minute.

6. Season to taste using salt and pepper.

Serves four. A healthy delicious meal in minutes, including prep time. Serve with brown rice for a very healthy and satisfying meal. This is one meal you probably won't want to freeze, but you can reheat your leftovers the next day. Not as crunchy, but still tasty and good for you! Feeling vegetarian? Leave out the chicken and double up on the vegetables.

Quick Chicken Chili

You will need:
½ lb chicken cutlets, cut into bite sized pieces
3 Tbsp extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 14 ½ ounce cans kidney beans, rinsed and drained
2 14 ½ ounce cans of crushed tomatoes
1 Tbsp chili powder
1 cup water
salt
pepper

Directions:
1. Brown chicken in a large pot over medium heat.

2. Add onions, garlic and peppers. Cook five minutes.

3. Add beans, tomatoes, water, and chili powder to pot. Bring up to a boil.

4. Reduce heat and simmer for twenty five minutes.

5. Season with salt and pepper to taste.

6. Enjoy!

Serves six. A little corn bread, a dollop of low fat sour cream, and you're ready for a fiesta.

Side dishes Looking for something to accompany your grilled fish, your broiled chicken, your meat loaf? Look no further. Some interesting new side dishes await you.

Black Bean Salad

You will need:
14 ½ ounce can black beans, rinsed and drained
1 clove garlic, minced
7 oz can corn
½ red pepper, diced
½ small onion, diced
1 Tbsp extra virgin olive oil
2 Tbsp low sodium soy sauce
1 tsp Dijon mustard

Directions:
1. In a medium sized bowl, combine beans, garlic, corn, peppers, and onion.

2. In a small bowl, combine olive oil, soy sauce, and mustard. Mix well.

3. Pour wet mixture over bean mixture. Refrigerate for fifteen minutes to allow for marinating.

4. Serve cold or room temperature.

5. Enjoy!

Serves six. Easy to prepare and a wonderful change of pace from your usual sides.

Broccoli Salad

You will need:
2 cups broccoli, bite sized pieces including both stems and florets
1 small red pepper, chopped
¼ cup chopped walnuts
3 Tbsp extra virgin olive oil
1 Tbsp vinegar (your favorite variety)
2 Tbsp cheddar cheese, grated
salt
pepper

Directions:
1. Steam broccoli until slightly tender. You may blanch in boiling water for four minutes, if you prefer. Allow to cool.

2. In a serving bowl, combine broccoli, pepper, and walnuts.

3. In a small mixing bowl, prepare dressing by mixing olive oil, vinegar, a pinch of salt and pepper to taste.

4. Drizzle dressing over vegetables.

5. Sprinkle cheese over top of salad.

6. Enjoy!

Serves four. Sounds like a summer dish, but is a refreshing alternative to steamed broccoli any time of year. Makes a great light lunch the next day!

Rice and Vegetable Pilaf

You will need:
14 ½ ounce can low sodium vegetable or chicken broth
1 medium onion, chopped
½ cup uncooked lentils, rinsed
½ cup uncooked long grain rice
¼ cup water
1 ½ cups diced zucchini
½ small eggplant, peeled and diced
1 cup cherry tomatoes, halved
1 carrot, peeled and chopped
2 cloves garlic, minced
2 tsp extra virgin olive oil

Directions:
1. In a medium saucepan, combine broth, onion, lentils, rice, and water. Bring to a boil, then simmer, covered for fifteen minutes.

2. Meanwhile, in a separate pan, sauté eggplant and garlic for ten minutes over medium heat. Add tomatoes to pan for last five minutes.

3. After lentil/rice combination has simmered fifteen minutes, add zucchini | and carrots to saucepan and continue to simmer five more minutes.

4. Remove lentil/rice mixture from heat and allow to stand five minutes.

5. Stir in eggplant mixture.

Serves 4. A wonderfully flavorful side dish which complements any meat dish.