Feeling frenzied all the time can take a toll on your fertility. Here’s how you can chillax and boost your odds of baby-making success.
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Prepare your outdoor grill or preheat oven to 400 F. Rinse chicken breasts under cold water and set aside. In a small bowl, combine 2 tablespoons chicken stock with dried herbs, thyme and 1/2 teaspoon salt. Set aside.
In another bowl, combine the next five ingredients with the remaining 1/2 teaspoon salt. Moisten with just enough water to hold the mixture together firmly. Combine herb and stuffing mixtures.
Pull back the skin of each breast and spoon 1/8 of the mixture under the skin. Pull the skin over the stuffing and press firmly, evening out the stuffing.
Grill chicken about 5 minutes on each side or until opaque all the way through. If using the oven, cook chicken skin-side up, about 20 minutes or until opaque all the way through. Serve with rice and broccoli.
Nutritional information per serving (1 chicken breast, 1 cup rice and 1/2 cup broccoli): 656 calories, 24% fat (17.5 g), 38% carbohydrate, 38% protein, 7 g fiber, 5 mg iron, 186 mg calcium, 75 mcg folate.
Fruit and Smoked
8 ounces smoked turkey breast, cut into bite-sized pieces
1 cup peaches, pitted and cut into bite-sized pieces
1 cup nectarines, pitted and cut into bite-sized pieces
1 cup strawberries, chopped
1 cup raspberries
1/2 cup fresh basil, chopped
Juice of 1 orange
Salt and pepper to taste
1/2 cup blackberries
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 cup cottage cheese
8 tablespoons walnuts
Combine first 7 ingredients in a large bowl. Season with salt and pepper; mix and chill at least 30 minutes. Mash blackberries with a fork in another bowl. Add vinegar and sugar; mix well.
Divide turkey mixture among 4 plates; top each with 1/4 cup cottage cheese. Garnish with 2 tablespoons walnuts and blackberry mixture.
Nutritional information per serving (1 3/4 cups): 317 calories, 34% fat (12 g), 38% carbohydrate, 28% protein, 5.4 g fiber, 2.2 mg iron, 86 mg calcium, 54 mcg folate.
Romaine Salad With Peaches, Olives and Gruyère*
1/8 cup seasoned rice wine vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 tablespoons fresh oregano, finely chopped
1 cup fennel, thinly sliced
Combine ingredients in a small bowl.
1 1/2 cups peaches, pitted and cut into bite-sized pieces
1/4 cup kalamata olives, pitted and finely chopped
1 medium head romaine lettuce, rinsed and torn into bite-sized pieces
2 ounces Gruyère cheese, crumbled
Salt and pepper to taste