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Eating healthy for pregnancy.

Forum: 2011 Playroom


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March 9th, 2011, 07:54 AM
MommyBri's Avatar Mommy to 3!
Join Date: Mar 2008
Location: Loganville, GA
Posts: 5,792
Does anyone have any healthy recipes that you love?
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March 9th, 2011, 08:03 AM
MommyBri's Avatar Mommy to 3!
Join Date: Mar 2008
Location: Loganville, GA
Posts: 5,792
These are SO SO good!

Southwestern Grilled Pork Tenderloin
* 2 whole pork tenderloins (about - 1 1/2 lbs. total) or 6 pork chops
* 4 teaspoons chili powder
* 1 1/2 teaspoons dried oregano
* 3/4 teaspoon ground cumin
* 1/8 teaspoon dried garlic powder

1. Mix together chili powder, oregano, cumin, and garlic powder. Rub over the surface of pork. Cover and refrigerate 2-24 hours.

2. Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 25-20 minutes, pork chops will be ready in 10-15 minutes. Meat thermometer should read 155-160° F. Pork is done when there is still a hint of pink in the center.

Veggie Fried Rice

* 3 cups cooked brown rice
* 1 10 oz. package frozen mixed vegetables (or 2 cups fresh vegetables, chopped)
* 1 small onion, finely chopped
* 2 eggs, lightly beaten
* 2 teaspoons olive oil
* 3 teaspoons low sodium soy sauce

1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.

2. Reduce heat to medium and add vegetables and meat to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.

3. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.

4. Add the eggs, and scramble until cooked firm.

5. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.
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March 9th, 2011, 08:19 AM
Olivia&DelilahsMommy's Avatar Married to my soulmate :)
Join Date: Feb 2008
Location: Madison, MS
Posts: 11,769
This is one of my favorites that I made up:
Chicken Spinach Mushroom Pasta

1 4oz chicken breast
1 pkg of Pictsweet Chopped Spinach, thawed and drained
1/2 small onion
1 lb of slice mushrooms
2 tbs of Great Value Light Olive Oil
1/4 low sodium chicken broth
10 oz of Ronzoni Garden Delight Penne, not the whole box
1/2 cup of Classico Creamy Alfredo Sauce
1/4 cup of skim milk shredded mozzarella
Garlic Powder & Pepper

Cook pasta til al dente.
Cook chicken breast in skillet with seasoning and olive oil, I used Grillmates Roasted Garlic and Herb spice.
Set Chicken breast to the side after it's cooked.
Cook onions and mushrooms until soft in the same skillet, add in garlic powder and pepper to your taste.
Use the chicken broth to cook your onions and mushrooms.
Add in the spinach and Alfredo sauce, pour in the rest of the chicken broth to thin out the sauce.
Heat until bubbling/boiling.
Cut up the chicken breast in really thin slices and add to the mixture.
Serve over top of the pasta, and top with mozzarella cheese.

This makes about 6 servings.
NI per serving: 306 Calories 39 Carbs 10 Fat 17 Protein 5 Fiber 333 Sodium

I copied this one off my blog too, serve this over rice or in tortillas like tacos.

Mexican Creamy Crockpot Chicken

1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
1/2 cup of salsa
1 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Tomatoes with Green Chilies
Chili Powder
1/2 block of cream cheese (I use 1/3 fat free)
1 small onion diced

Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.
Cook for 3-4 hours on high, 7-8 hours on low.
Shred the chicken and mix it all in along with the cream cheese until melted. Let cook for another 15-20 minutes until heated through.
Serve over rice or in tortillas as tacos/burritos.
I usually top it with some shredded lettuce and diced tomatoes.

Makes 8 Servings.
181 Calories per serving 24 Carbs 2 Fat 17 Protein 5 Fiber

Thanks to Jaidynsmum for my siggy!!

Last edited by Olivia&DelilahsMommy; March 9th, 2011 at 08:21 AM.
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May 10th, 2011, 04:20 PM
nartist's Avatar baby2
Join Date: Apr 2011
Location: kelowna,B.C.
Posts: 683
summer quinoa salad

1-cup uncooked quinoa
1/2 cup each of red and yellow peppers, green onion
1-can black beans
1/2-can of chick peas
1- whole mango
1- teaspoon fresh ginger
1-tbls-olive oil
1/2cup cilantro
half a lime squeezed
1/4 squeezed lemon
1-tblsp-rice vinegar
Mix all in with cooked quinoa and add cut up chicken breast if desired
refridgerate for 1 hour
Makes a great lunch also!

Last edited by nartist; May 10th, 2011 at 04:26 PM.
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