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These five recipes were designed for delicious dinners, but they’ll also make great leftover lunches.
Grilled Chicken Tacos With Tomato Salsa
Serve these tacos with a salad of jicama, orange segments and cilantro.
2 chicken breasts, skinned and boned
2 teaspoons olive oil
1/2 teaspoon salt
1 15-ounce can black beans, drained and rinsed
Bottled green chili salsa
Salt to taste
4 soft corn tortillas
1/4 small head green cabbage, thinly shredded
Tomato salsa for filling (recipe follows)
Toss chicken breasts in olive oil and season with salt. Grill both sides in a very hot cast-iron skillet until no longer pink (about 5 minutes per side for a medium breast); slice. Heat black beans and season to taste with green chili salsa and salt. Heat tortillas and fill with chicken, black beans, cabbage and tomato salsa.
Fresh Tomato Salsa:
1 ripe tomato, diced
1 scallion, chopped
1 small jalapeño pepper, chopped (optional)
2 teaspoons cilantro, chopped
Juice of 1 lime
Salt to taste
Combine all ingredients.
Nutritional information per serving (2 tacos): 504 calories, 18 percent fat (10 grams), 49 percent carbohydrate, 33 percent protein, 179 milligrams calcium, 5.3 milligrams iron, 400 micrograms folate, 15 grams fiber.
Penne With Tomato, Eggplant and Ricotta
Steaming the eggplant produces tender, creamy results while preventing it from soaking up too much oil.
4 Japanese eggplant, cut into 1-inch pieces
1 12-ounce jar marinara sauce
1/2 pound penne pasta, cooked according to package directions and reserved in 2 tablespoons cooking water
Salt and freshly ground black pepper to taste
Handful of torn basil leaves
1/2 cup low-fat ricotta cheese
1 tablespoon Parmesan cheese, freshly grated
Steam eggplant until tender. Simmer marinara over medium heat for about 5 minutes; add eggplant and simmer another 5 minutes. Season with salt and pepper. Combine sauce, basil, cooked pasta and reserved cooking water in a large bowl. Dot with ricotta and freshly grated Parmesan cheese.