What is a tasty, healthy dinner meal for someone that is pregnant??

Answer 1

How far into the pregnancy are you?
If you are in your first trimester, eat anything you want.

If you are in your second trimester, I would recommend that you stay away from salt.

If you are into your 3rd trimester, I would NOT recommend anything spicy or greasy or salty.

If you are cooking for someone who is pregnant, I would follow the above instructions, but also take into consideration the smells and tastes that causes her nausea. I absolutely would NOT touch beef or pork from the beginning of the 2nd trimester through the end of my pregnancy.

As pregnant women get bigger, they can't eat as much for a meal, so I would recommend small portions.

Best idea, find out what she is craving that same day, and what repulses her, and cook accordingly.

Answer 2

Herb-Baked Chicken and Vegetables

Ingredients:
3 pound whole broiler-fryer chicken
3 heads garlic
1/4 cup whole fresh thyme or rosemary
6 medium carrots
4 medium stalks celery
3 medium baking potatoes
3 medium onions
2 tablespoons reduced fat/calorie margarine or butter
1 tablespoon chopped fresh thyme or rosemary

Heat oven to 375 degrees. Remove organ meats from chicken. Rinse chicken well with cold water and pat dry. Cut off tops of garlic exposing the individual cloves, but dont remove the garlic skins. Place whole cloves of garlic and 1/4 cup whole fresh thyme or rosemary inside chicken cavity. Tie drumsticks together with string and place chicken breast side up in a roasting dish. Roast uncovered for 45 minutes.

Cut carrots and celery into 1-inch pieces. Slice unpeeled potatoes into 1 1/2-inch pieces. Peel the onions and cut into wedges. After 45 minutes, remove chicken from oven. Arrange the vegetables around the outside of the chicken. Melt the margarine and stir in the thyme or rosemary. Drizzle margarine over the chicken and vegetables. Cover and bake another 45-60 minutes or until chicken is no longer pink or a meat thermometer reads 180 degrees.

Makes 6 Servings
Serving Size: 4 ounces chicken (meat only) and 8-10 ounces vegetables

Nutrients per serving:
Calories: 240
Total fat: 7 grams
Saturated fat: 2 grams
Cholesterol: 54 mg
Sodium: 146 mg
Carbohydrate: 25 grams
Protein: 21 grams
Dietary fiber: 5 grams

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Try turkey chili ....YUM

1lb of ground turkey
3cups of diced onion
Brown in skillet together

2 tbsp chili powder
1 tsp ground mustard
1tbsp oregano flakes
1 tsp crushed garlic
1 tsp ground cumin
Add to turkey and onion
add to meat mixture
28oz can of diced tomatoes
1 14oz can of chicken broth
2 cans of pinto beans (drained and rinsed)
1 can of black beans (drained and rinsed)
Stir and bring to boil reduce heat and let simmer for 20 min.

Serve with cornbread and tossed salad

Answer 5

Anything Vegetarian would be great! Personally I love Hummus and Soups....Yummm...makin myself hungry.

Answer 6

homemade grilled chicken salad; with decaf green iced tea, toasted french bread, and a fruit sorbet for dessert.

Answer 7

Congratulation!! I ate lots of beef throughout my pregnancy, lots of fish on first and third trimester. I cant swallow shell fish or burgers. I am not sure what u might prefer but i have 3 recipes for you.

Best lamb cutlets with special basil sauce
Serves 4

• 12 lamb cutlets
• a small handful of fresh thyme, leaves picked
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 400g mushrooms, brushed clean and torn
• a small handful of fresh flat-leaf parsley
• 1 lemon
• 2 handfuls of pinenuts
• 2 large handfuls of fresh basil
• 3-5 tablespoons balsamic vinegar

This dish is fantastic and you can literally have it ready in just over 5 minutes. Use either wild mushrooms that are in season, like girolles, trompettes de la mort and pieds de mouton, or more readily available farmed mushrooms like field, chestnut or oyster, as these are really tasty when cooked properly.

These lamb cutlets are best cooked on a hot barbecue with wood or charcoal, to give you a wonderful smoky flavour. Otherwise use a preheated ridged griddle pan. Slap the cutlets with the heel of your hand to flatten them slightly. Then bash up your thyme in a pestle and mortar and add a little olive oil. Mix together, then rub the oil over the cutlets and season both sides of them. Put to one side.

Cook the mushrooms dry on the bars of your hot griddle pan. This is quite an unusual way to do it, but it gives you a nutty flavour that you wouldn’t get otherwise. Just grill them on both sides to mark them and put them into a large bowl. Once the mushrooms are done you can put the lamb on the barbecue or griddle pan. If the cutlets are about 1.5cm/¾ inch thick, just give them 3 or 4 minutes on each side until they’re really golden. This should cook them medium. (To be honest, I’m not really into rare lamb cutlets, but if you prefer them like that then cook for a little less time.)

When cooked, put the lamb cutlets into the bowl with the mushrooms and drizzle with a little olive oil. Tear over the parsley, in quite large pieces, and add a good squeeze of lemon juice. Season lightly and toss around. Place to one side to rest, to allow all the lovely juices to get sucked up by the mushrooms.

Meanwhile you can make a really quick sauce. It looks a bit like pesto, but although it contains basil and pine nuts it has no similarity in flavour. In a pestle and mortar pound up the pine nuts until you have a mushy pulp – this will give the sauce a creamy flavour and texture. Remove the mixture to a bowl, then use the pestle and mortar to bash the basil up into a pulp. Add this to the pine nuts and loosen with extra virgin olive oil so that the sauce easily drops off the end of a spoon. Now you need to balance it with quite a lot of balsamic vinegar to give it a good zing, almost like a mint sauce, but add it to taste. Give the lamb and mushrooms a final toss. I like to serve this up on a big platter and let everyone help themselves. Have the sauce and a simple watercress salad on the side.

Beef Stroganoff

Ingredients
Olive Oil 1 tbsp
Beef Steaks 750 gm Diced
Onion(s) 1 litre Finely chopped
Freshly Crushed Garlic 1 tsp
Smoked Paprika 1 tsp
Dijon Mustard 1 tbsp
Chicken Stock 1 cup(s)
Tomato Paste 1 tbsp
Mushrooms, button 250 gm
Light Sour Cream 3/4 cup(s) 175ml
Chives (Fresh) 2 tbsp Sliced

Recipe Directions:

Heat the oil in a large saucepan over medium heat to high heat. Cook the beef for 4-5 minutes. Add the onion and cook for 2-3 minutes.
Stir in the garlic, and Smoked Paprika and cook for 1 minute. Add the Dijon mustard, chicken stock, tomato paste and mushrooms. Bring to the boil and simmer for 10 minutes.
Stir the sour cream and chives through.
Serve with pasta noodles, or baby herb potatoes and green salad.

Tray baked lemon sole
Serves 4

• 4 whole lemon soles
• 2 handfuls of red and yellow cherry tomatoes, halved
• 4 cloves of garlic, peeled and finely sliced
• a handful of fresh oregano or basil, leaves picked
• a bunch of spring onions, trimmed and finely sliced
• 1 tablespoon balsamic vinegar
• sea salt and freshly ground black pepper
• 2 lemons, zested and halved
• extra virgin olive oil
• a handful of black olives, destoned and chopped
• a handful of fresh flat-leaf parsley, finely chopped

This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.

This is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides. This allows flavour to penetrate the fish and lets the fish’s juices come out.

Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, •then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.

Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!