Now that you’re pregnant and your life includes added curves, new emotions and a host of baby-related errands and appointments, you may wonder how to do it all while managing to eat well (especially since the day still has only 24 hours). One solution is to minimize your time in the kitchen with our pared-down recipes and easy meal plan. We’ve done much of the work when it comes to nourishing yourself and your baby in the most pleasurable and healthy way.
End-of-summer fruits and vegetables, lean proteins, whole grains and plenty of bone-building, calcium-rich foods form the meal plan on pg. 84. The recipes require just a few cooking steps, and most take advantage of convenience foods such as rotisserie chicken, canned tomatoes and packaged greens, all of which are full of nutrition. (To learn about the pregnancy nutrients you need, visit fitpregnancy.com and click on “Nutrients You Need” under “Just the Facts, Mom.”)
Five easy recipes
Rosemary Pork Tenderloin
Prep time: 20 minutes
Cook time: 20 minutes
6 tablespoons maple syrup, divided
3 tablespoons Dijon mustard
1 tablespoon fresh rosemary, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 6-ounce pork tenderloins
2 1/2 teaspoons butter
6 plums, pitted and thinly sliced
Preheat oven to 400° F, or heat a grill to medium. Combine 2 tablespoons maple syrup, mustard with the rosemary, salt and red pepper flakes.
Trim fat from pork tenderloins and coat each with a portion of the syrup mixture. Roast in oven on a foil-lined baking sheet or on a grill for 10 minutes per side, or until inside is rosy and cooked through.
While pork is cooking, heat butter in a large nonstick skillet over medium heat. Add plums and sauté for 5 minutes. Stir in remaining maple syrup; sauté over low heat for 5 more minutes. Season with salt to taste.
Cut pork tenderloins into thin slices. Arrange plum slices over pork and serve.
Nutritional information per serving (3 ounces pork and 3/4 cups plums): 250 calories, 28% fat (8 g), 52% carbohydrate, 20% protein, 2 g fiber, 1 mg iron, 38 mg calcium, 5 mcg folate.
Penne with Prosciutto
Prep time: 15 minutes
Cooking time: 20 minutes
2 tablespoons olive oil
4 garlic cloves, minced
2 large yellow peppers, cored, seeded and thinly sliced
1/2 cup chicken broth
Coarse (kosher) salt, to taste
Red pepper flakes, to taste
3/4 pound whole-wheat penne
10 ounces frozen baby peas
1/4 pound prosciutto, thinly sliced and chopped
1 cup fresh basil leaves, chopped
3/4 cup grated Romano cheese, divided