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Your meeting ran well past noon and your next appointment is in a few minutes. Quick: What are you going to eat for lunch? No sweat — if it’s already in the bag. These five tasty brown-bag lunches (including the tortellini soup, below), all made from a total of two pounds of deli-roasted turkey breast, are perfect for busy moms-to-be. Each delivers big in the nutrition department: calcium (to strengthen bones), iron (to transport oxygen throughout your growing body), folic acid (vital prior to conception and in the first trimester to help prevent spina bifida) and fiber (to promote regularity). Add 8 ounces of skim milk, and eating a healthy lunch is a cinch.
Turkey and Cheese
Nonstick vegetable oil cooking spray
1 cup cooked, boneless, skinless turkey breast, cut into 1/2-inch pieces
1/2 cup chopped onion
1 red bell pepper, chopped
2 14.5-ounce cans fat-free, reduced-sodium chicken broth
2 cups water
1 9-ounce package refrigerated cheese-filled tortellini
2 cups broccoli florets
1/2 teaspoon oregano
1/8 teaspoon pepper
Lightly coat bottom of a large nonstick Dutch oven with cooking spray. Heat at medium-high setting. Add turkey, onion and bell pepper; stir-fry 5 minutes or until vegetables are crisp-tender. Add broth and water; bring to boil. Cook 5 minutes. Add tortellini, broccoli, oregano and pepper; return to boil and cook 10 minutes or until tortellini are tender, stirring occasionally.
Nutritional information per serving (1 3/4 cups): 269 calories, 20 percent fat (6 grams), 45 percent carbohydrate (31 grams), 35 percent protein, 248 micrograms vitamin A, 119 milligrams calcium, 2 milligrams iron, 35 micrograms folic acid.