Dinner ideas for a couple that is forced to eat healthy :-)?

Question

I am currently pregnant, and my body does not tolerate anything with garlic, anything fried, sweet and anything spicy.

Pretty much I can only eat boiled foods or fresh vegetables.

I am sick of chicken soup, pasta and salads.

I also live with my fiance and I would like to cook a dinner that both of us can enjoy.

As you seen I need some serious help :-) :-) :-)

I thank you ahead of time :-) :-) :-)

Answer 1

There's no reason you can't bake, broil, grill, sear, braise or roast foods.

You could still eat:
Baked Potato w/ butter/cheese
green beans w/ almonds
salisbury steak
meatloaf
mashed potatoes
roasted new potatoes
wilted spiniach in EVOO w/ salt/ dash of pepper if you can take it
rice w/ butter--rice pilaf, rice casseroles
hash browns
couscous

A few recipes... modify or leave out pepper as you see fit:


CREAM CHEESE VEGETABLE CASSEROLE

1 med. head cauliflower
1 med. to lg. bunch broccoli
6 to 8 carrots, cut in 1 inch slices
1 tsp. chives
Salt & pepper to taste
1 sm. onion
1/2 c. butter
4 tbsp. flour
8 oz. heavy cream (or to cut fat, use evaporated milk)
2 c. milk
1 (8 oz.) pkg. cream cheese (lowfat ok)
Cheese, grated
Seasoned croutons

Steam vegetables until tender and crisp. Sprinkle chives and salt and pepper over vegetables. Place vegetables in large casserole. Meanwhile, over medium heat, saute onion in butter and gradually add flour, stirring constantly. Add heavy cream and milk. Add cream cheese. Stir constantly until thick and smooth. Pour cheese sauce over vegetables, gently fold. Sprinkle with grated cheese and seasoned croutons. Bake at 325 degrees for 30 to 35 minutes. Serves 8.

Source: cooks.com
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Italian Squash Pie

1 (8 oz) can crescent rolls
2 tsp Dijon mustard
¼ cup butter or margarine ( I used EVOO)
1 ½ lb yellow squash (about 4 cups) thinly sliced
1 medium onion, thinly sliced
1 garlic clove, pressed
¼ cup fresh parsley
1 T chopped fresh basil or ½ tsp dried basil
2 tsp chopped fresh or ½ tsp dried oregano
2 tsp chopped fresh or ½ tsp dried thyme
½ tsp salt
½ tsp pepper
2 large eggs
¼ cup milk
2 cups ( 8 oz) shredded mozzarella cheese ( I used sharp cheddar)

Unroll crescent rolls; press dough on bottom and up sides of a 10 inch tart pan, pressing to seal perforation. ( I just used a casserole dish)
Bake at 375ºF for 6 min. or until lightly browned. Spread crust with mustard, set aside.
Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 min or until tender. Remove from hear; stir in parsley, and next 5 ingredients.
Whisk together eggs and milk in a large bowl; stir in cheese and veg. mixture. Pour over crust.
Bake at 375 for 20 to 25 min.

--Southern Living
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Roasted Potatoes with Onion, Bacon, and Thyme
Serves 4

This preparation is superb with potatoes, but it works nicely with other root vegetables as well.

5 slices of bacon
1 medium head of garlic
1 1/2 pounds all-purpose potatoes peeled and cut into 1 1/4-inch pieces
1 medium onion
2 tablespoons dried thyme , crumbled
table salt
ground black pepper


1. Heat oven to 400 degrees. Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat or in a 400 degree oven until crisp. Remove bacon, crumble and set aside. Leave about 2 tablespoons of bacon fat in roasting pan.

2. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

3. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with bacon fat from roasting pan, dried crumbled thyme and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes. Sprinkle with pepper; taste and adjust seasonings. Garnish with crumbled bacon and serve hot or at room temperature.

-- Cooks Illustrated
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Best Glazed Ham

1 (10 lb.) cured ham, bone-in

Glaze:
1½ c. brown sugar
3 tsp. spicy brown honey mustard
1 (8 oz.) can crushed pineapple with juice
4 dashes Tabasco
1 tsp. soy sauce
1 Tbsp. fresh sliced ginger
hand full of cloves

Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 4 hours at 300ºF.. Tent with foil if browning too quickly during last hour.
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Brisket with Carrots and Onions

6 to 7 pounds beef brisket
2 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 tsp. dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-oz.can tomato juice

Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3½ hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables
--Ina Garten

Answer 2

Steak, Chicken and/or Shrimp Kabobs. Yum!

Get some kabob sticks. Put chunks of steak, chicken, whole (peeled) shrimp, onion, red, green and yellow bell peppers, and mushrooms (or any veggi you like that can go on a stick). Brush the food with some seasoned olive oil...I just use season salt and garlic...but you can use any season, or none. But you do need the olive oil so they don't stick.
Then stick them on the BBQ for about 5 minutes per side, or until the shrimp is pink and the chicken is done.
It is our favorite healthy, summer time meal!

Sometimes I will just BBQ up some chicken breasts with a little BBQ sauce...but you don't need that either. At least the BBQ will give you a little more flavor than boiled foods?

Good luck and Congrats on the baby!

Answer 3

There are a lot of different reasons kids are sick more often than others. It does sound like your SIL is a bit crazy LOL. My oldest has allergies and seems to catch everything that comes around regardless of what we do, she is just one of those kids. She was airlifted at 5 weeks with a viral infection and I feel the virus just zapped her immune system and it has never fully came back. The allergy doctor told me kids with allergies tend to get sick more because their bodies are already fighting the allergies making it more run down to begin with. She is on allergy meds and I think we finally found the right combination, she was only really sick once last winter. My youngest how ever rarely gets sick. Maybe once or twice a year. She is much healthier than her sister. Funny thing is she was bottle fed and my oldest breast fed. Anyway it all changes once they are in school too. That probably has something to do with your SIL's kids, if the oldest is 7. I work at an elementary school and I am amazed at how many parents send their kids to school when they are too sick to be there. I have never heard someone tell their child to get chocolate instead of fruit, that is insane. But I am one of those moms whose child is sick a lot, despite what we do she is just the child who catches everything. my doctor said she should have a very strong immune system as an adult, so lets hope so.

Answer 4

Maybe try and make your own pizza (:
Just buy some store-bought dough, top with a couple tablespoons of olive oil and a can or tomato or pasta sauce. Then, top with mozerella ( or any other kind of cheese you like ) And cut up veggies to put ontop. If you want to chop up some meat to put ontop too you can. For example, sausage, just brown in a frying pan before and put on. After this is all done, put flour on a pan and place on the pizza. Put the pizza in the oven untill cheese is browned. Yum! Hope this helps!

Answer 5

I was skimming through my new Weight Watchers cookbook this evening... and this one caught my eye. See if it might work for you.

Classic Shepherd's Pie

Now POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 42 min
Level of Difficulty: Moderate
Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.


Ingredients
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion(s), chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 pound uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup canned chicken broth, or beef broth
Instructions
Preheat oven to 400ºF.


Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.


Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.


Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

Answer 6

how well do you do w/ red meat? have you ever tried buffalo? it's fantastic! try grilling a couple of steaks and eat w/ some brown rice & veggies, or some baked potatoes.

Answer 7

i just had my baby congtrat to you
baked potatoes with brocilli or any yummy topings like chili butter
good luck and stay healthy