The early weeks of pregnancy are fragile—and confusing. Here, the answers to your questions.
Read more »
In a medium bowl, stir together first three ingredients. Add watermelon balls and toss to coat. Serve cold.
Nutritional information per serving (1 cup): 79 calories, 7 percent fat (.7 grams), 88 percent carbohydrate, 5 percent protein, 13 milligrams calcium, .4 milligrams iron, 4 micrograms folic acid.
Lemony Mediterranean Roast Chicken
Serves 8, with leftovers
This moist lemony chicken tastes wonderful with whole new potatoes added to the roasting pan.
1 5-pound roasting chicken, trimmed of extra fat
2 large lemons
2 9-ounce packages frozen artichoke hearts
1 1/2 cups chicken broth
1 teaspoon dried oregano
Freshly ground black pepper
Preheat oven to 400°. Rinse chicken, pat dry with paper towels, and place in a large roasting pan. Cut lemons in half and squeeze juice over chicken; tuck two halves into cavity of bird. Rinse frozen artichoke hearts under hot water to separate; place around chicken. Add broth to pan and season vegetables with oregano and pepper. Bake the chicken for 60 to 70 minutes, or until juices run clear when thigh is pricked with a sharp knife.
Nutritional information per serving (3 ounces): 244 calories, 29 percent fat (8 grams), 24 percent carbohydrate, 47 percent protein, 47 milligrams calcium, 2 milligrams iron, 189 micrograms folic acid.
Crisp and Juicy Orange Fennel Salad
This refreshing Sicilian-style salad is filled with licorice-flavored fennel and sweet juicy citrus. Spicy arugula is another highly craved food.
1 big bunch arugula (about 4 cups), washed and trimmed
1 cup sliced fresh fennel
1 orange, peeled
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard