Nutrition in the Real World | Fit Pregnancy

Nutrition in the Real World

You have to eat and work and have a life. Here's how to get the nutrients you and your baby need.

//supper time//

These five recipes were designed for delicious dinners, but they’ll also make great leftover lunches.

Grilled Chicken Tacos With Tomato Salsa

Serves 2
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

Serves 4
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.

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