Recipes to appease the pregnant palate

pnkfaerie · January 2020

I don't know about you all but I am now in a rut. Partly because of pregnancy but also because of winter. Also, it always seems that when time comes to write a grocery list, I can't remember a single meal I've ever enjoyed! Please dump your favorite recipes in this thread to help others who may also be going through the meal motions.

Last weekend (and I have been thinking of it ever since) my husband made me Chicken Marsala and it was the most amazing thing I've ever tasted. I am gluten free (it makes me very sick) so we modified the recipe with gluten free flour.

Recipe:
4, 4oz thin chicken breasts
2 cups mushrooms (I used closer to 3.5 because mushrooms are yummy)
1/4 low sodium chicken broth
1/4 cup marsala wine
1/4 gluten free flour for dusting chicken
Scant 1/4 cup more flour for thickening sauce
Salt, pepper, parsley
(I also like onion so I sauteed about 1/3c onion as well)

How to:
-Salt and pepper both sides of each piece of chicken and then flour to coat.
-heat a little oil of choice (butter, ghee, avocado oil etc) in a skillet big enough to cook the chicken.
-cook chicken until browned and cooked through (depends on overall thickness)
-remove and set aside.
-add a little more oil and cook the mushrooms (onions if you choose to add them).
-for thick, gravy like sauce, add a scant 1/8-1/4 cup flour to the veggies after they have cooked down.
-add both the wine and broth and bring to a gentle boil (the thicker the sauce the less boiling that will happen)
-finally, add chicken back into pan and coat with the sauce, turn temp down cook together for 3-5 minutes. Garnish with parsley and serve immediately.

pnkfaerie · January 2020

A household favorite that is a great way to really get in those veggies is a 3 bean and ham soup. I highly recommend this one this winter.

Needed:
3 cups low sodium chicken broth
1 Tbsp olive oil
1 cup chopped onion
2/3 cup chopped carrot (I don't waste any veggies so if there's veggies left over after the initial measurement, I add the rest too. Why toss half a carrot, ya know?)
2/3 cup chopped celery
2/3 cup chopped bell pepper (color doesn't matter, but my kids think green ones are gross for whatever reason so we use red/orange/yellow)
2 cloves finely chopped garlic
2.5 teaspoons chili powder
1/2 TSP black pepper
1/4 TSP sea salt
2 Cups No Salt Added, canned diced tomatoes and the liquid (equivalent to a 16oz can)
1.5 Cups finely cubed/chopped ham (preferably nitrate and nitrite free)
2/3 Cup rinsed navy beans
2/3 Cup rinsed kidney Beans
2/3 Cup rinsed black beans
(I don't know if a whole can equates to 2/3 Cup but I use a full can of each)

To do:
-Heat oil in soup pot over medium high heat.
-Add onion, carrot, celery, and peppers and cook until onion has become translucent.
-add garlic, chili powder, pepper and salt, stir frequently until veggies are soft
- add tomatoes, ham, beans, and broth. Bring to a boil. Reduce heat to medium low, gently boil uncovered for 10 minutes, stirring occasionally.

alli392 · January 2020

This is a great idea!! Especially since I asked for ideas just yesterday.

My go to favorite (and good for a crowd):
sweet potato, apple, and sausage bake

chop up the above into similar size pieces.

Cover in olive oil, basil, salt, and pepper and put on large sheet tray covered in aluminum foil.

Roast for 35-45 minutes on 350. Done! We often serve this with a veggie on the side but, honestly, I love it all by itself sooo much.

alli392 · January 2020

Also, discovered this delicious jambalaya recipe the other day too. We’re not southern so i don’t know if it’s authentic but we gobbled it up!
https://www.gimmesomeoven.com/jambalaya-recipe/

kjack86 · January 2020

Mmmm @alli392 that jambalaya looks delish!!

pnkfaerie · January 2020

That jambalaya looks so good, I think it's going on the menu after next grocery shop!

I've been trying to prioritize vegetables for myself as well as my family so I try to sneak as many in as possible, whenever I can!

For myself, I try to include a vegetable at every meal (excluding peas, corn and potatoes because they fall under carbs) so for breakfast I have some quartered brussel sprouts mixed with a slice of chopped bacon.
At lunch and for around the clock snacking I make simple fridge pickles - cucumbers in vinegar and water with some peppercorns, dill and mustard seed. I also toss in carrot sticks and peppers.

Does anyone like tuna noodle casserole? I've never made it myself but I'd love a recipe for it if anyone has one!

Here's a recipe to share for today: Beef or Chicken Broccoli (Chinese takeout copycat)

1 cup low sodium beef broth (or chicken broth to go with chicken)
2 TBSP low sodium tamari soy sauce (available in gluten free)
1Tbsp + 1Tsp of corn starch
2 cloves of garlic
1 tsp fresh, finely chopped ginger (or 1/2 TSP powdered)
1Tbsp sesame oil
1 pound of thinly sliced beef or chicken breast
2 cups broccoli florets (or measure with your heart lol)
1 cup thinly sliced onion
1 cup sliced red bell pepper (or whatever color your fussy toddler might prefer

Sesame seeds for garnish
Note: I add more veggies in so you can always customize this further with things like baby corn, sliced carrots, bok choy, leeks, etc)

To do:
Combine broth, soy sauce, corn starch, garlic and ginger, whisk to blend and set aside.
Heat oil in large skillet.
Add meat and cook until browned.
Add broccoli, onion, bell pepper and cook until is translucent.
Add broth mixture, bring to boil; boop gently, stirring frequently for 2-3 minutes until sauce is thickened.
Serve with half cup of cooked rice or noodles.

runwmusic · January 2020

@alli392 i do a similar sheet pan with sausage and veggie. You can just add green beans or peppers to the mix and not have to make a separate side!

pourmeanothermocktail · January 2020

I do a tuna noodle casserole. It's not a precise science, nor low calorie. Cooked noodles, I like elbow, but it doesn't matter. Mixed veggies-we do frozen peas/carrots/green beans, but literally anything fresh, frozen, or canned works, I just recommend having it chopped/diced up to bite size or smaller. Plain tuna, or seasoned, we use the bagged stuff. And condensed soup-my mom user cream of mushroom, but I prefer cream of chicken or celery, plus a can of water.

Ratio is normally 1 lbs (before cooking) of noodles per 1 lbs ish veggies, 6 oz tuna, 1 can soup. We double it all.

After noodles are cooked, mix it all together. Put in your favorite casserole dish. For dishes deeper than 2" I cook at 350 for 40 min, for ones more cake style (like a simple 13x9) 375 for 30-35. Either way, with 10 ish min to go I put a layer of overlapping American cheese slices on top. At 5 min to go I top that cheese with either crushed up plain potato chips, or corn flakes, or you could do bread crumbs or fried onions.

I tend to season with garlic and Italian blend, but really, Creole is good or any other flavor you like.

It's not healthy, but it's super easy and great comfort food. When very lazy, I leave off the two toppers.

kyrwyn · January 2020

Roasted broccoli with tahini sauce
https://www.bonappetit.com/recipe/crispy-roasted-broccoli-with-tahini-sauce

But I'm lazy so I use garlic paste from the Indian market and bottles lemon juice and skip Microplane-ing anything or toasting sesame seeds. Sauce is good on salmon, makes a great salad dressing base, keeps for awhile in the fridge. We've had this on repeat all pregnancy.

Curry chicken (I'll come back with the link, switching apps on my phone reloads the bump to it's home screen. Annoying!)
https://smittenkitchen.com/2019/10/chicken-curry/

Served with roasted brussel sprouts and cauliflower at our house, but delicious with rice for families that are not carb limited.

Roast chicken & potatoes with mustard pan sauce

We roast a chicken in a pan that can also go on the stove, then fry 1/4 white onion (diced) in the rendered fat. Deglaze with 1.5 c chicken stock and reduce, then add mustard to taste and a little cream to thicken. Put sauce on any available green vegetables, your potatoes, and your chicken.

We also do sous vide cooked then pan seared pork chops with zoodles and pesto. I combine 1/3 spaghetti or fettuccine with 2/3 zoodles to hit my GD targets, and it gives the zoodles more of a pasta feel.

kyrwyn · January 2020

My default quick lunch:

Fry in 1-1.5T butter:
1/3 cup chopped onion
2-3 c shredded or chopped green cabbage
1 chicken sausage or kielbasa or leftover protein
1/2 tsp caraway seeds
Salt to taste

pnkfaerie · January 2020

We made a mousse yesterday.
It's the separated cream from a can of coconut milk whipped with melted chocolate chips. I call it mousse because it's similar in texture. My kids LOVE it.

kyrwyn · January 2020

@pnkfaerie We did something similar: avocado, cocoa powder, sugar/sweetener, and a bit of cream (or coconut cream) whirled around in the food processor. It has the consistency of pudding, which I miss intensely, but I can control the macros as I need for GD!

pnkfaerie · January 2020

Favorite salad dressings and condiments? I go through liking salad dressings like flipping a switch. For the most part I really like spicy stuff.

runwmusic · January 2020

@pnkfaerie I've been obsessed with peach balsamic lately with just plain lettuce. I forgot about it the last couple of weeks and now I have to buy a bag of lettuce so I can eat more balsamic.

chaos-and-coffee · January 2020

@pnkfaerie I’ve gone through two entire bottles of Olive Garden Italian dressing, I can’t get enough of it.

pnkfaerie · January 2020

@chaos-and-coffee Olive garden dressing is dangerous. I'll go from putting on a salad to putting it on everything ... Which is fine with me.

alli392 · January 2020

@pnkfaerie let me know how the jambalaya turns out!! Any advice on coconut cream? I’m lactose intolerant but can Never get the cream out of the can of coconut milk the way it’s supposed to. I miss creamy things like mousse and whipped cream! I’m thinking about ordering straight cans of coconut cream from amazon.

@runwmusic I adore balsamic. Where do I get the peach kind?

I finally found my UO! I don’t eat salads. I’ll go post it there

I just don’t see the point!

alli392 · January 2020

My contribution for the day is fajitas.

chicken in a honey, lime, garlic, and chili powder marinade. Bake (or grill you lucky people without winter)

Caramelize those onions nice and slow. Stew Them peppers til soft.

Enjoy with typical fajita toppings but it’s the marinade and caramelizes onions that make this dish.

pnkfaerie · January 2020

@alli392 I get a can of full fat coconut milk and and let it sit in the fridge a day or 2. It gives the cream a chance to separate from the milk and solidify. I open the top of the can and carefully spoon out the solids Into a bowl. Adding a teaspoon of the milk to the cream with give it a softer consistency.
It works best to do this with an extra set of hands or a mixer with a whisk. Melt some chocolate of choice in a double boiler or in a glass measuring cup in the microwave in 30 second then 15 second increments. Once melted and smooth get the mixer going medium to fast and slowly pour the chocolate into the cream. The coldness of the cream will.start to resolidify the chocolate so if you go too fast it gets a bit lumpy.

kyrwyn · January 2020

@alli392 Do you have a Trader Joe's near you? I know they have coconut cream because DH keeps bringing it home instead of coconut milk. 😩

tweehawken · January 2020

Favorite breakfast: Kodiak cakes pancakes!! So many delicious flavors and lots of protein! I like to mix in flax meal for some extra Omega goodness and moooorree protein!!

Lunches: really vary but my husband makes a killer stir fry (pick your lean protein, some veggies, soy sauce and lots of ginger and garlic) and it reheats great all week.

Dinner: we just got an air fryer and have been throwing everything in it. Fried chicken! Cauliflower! Green beans! Fish sticks! Fries! Absolutely addicted.

ladybird5617 · January 2020

All these recipes are so intense! I’m way into the quick and easy meals.

this weeks winners were

Flank Steak coated with Honey Pale-Ale Mustard (Trader Joe’s) mixed with finely chopped rosemary

Baby Broccolini tossed in olive oil and salt

Put it on the same backing sheet and under a broiler on high, flip 5-7 minutes depending on how well done you want your steak, remove broccolini halfway through.

Done!

BLT CKN Salad

shred two chicken breasts (cooked in crockpot with salt pepper, and some chicken broth). Smash two avocados, dice 1/4 of red onion (although looking at the unpopular opinion page some of you may want to skip this part), chop 4 strips of bacon, chop some sun dried tomatoes and mix all together. My husband adds some mayo but it’s not really needed.

I usually toast a slice of sourdough and eat it on that (melt some sharp cheddar on it first if I’m feeling extra)

TASTY!

ErikandAfton · January 2020

I'll share a few we have done recently.

https://diethood.com/one-pan-maple-mustard-chicken-and-potatoes/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=855912210_36436220_263413
This maple mustard chicken was to die for. The potatoes cook with it and for a green side I blanched green beans and then sauted them in olive oil with onions. So good.

Another one we do which is also easy is a taco bake.
1 lbs ground meat of your choice cooked and crumbled.
1 can black or pinto beans rinsed and drained.
1 cup salsa
1 can green chillies
Olives
About 2 cups grated cheese
1 box jiff cornbread mix.

Put the cooked ground meat in the bottom of a baking dish. Put the beans on top. Follow with salsa, olives, green chillies. Top with cheese. Mix cornbread according to directions and smooth over the top of the cheese. Doesnt have to be perfect. Bake at 350 for around 30 minutes or so until edges are bubbly and cornbread appears done. Serve with cilantro and sour cream.

pnkfaerie · January 2020

@ErikandAfton the taco bake sounds awesome and I already know my kids would love it! I think it's going on the menu!

ErikandAfton · January 2020

@pnkfaerie sometimes we add corn too. I feel like you can adjust it to your liking which is fun!

pnkfaerie · January 2020

@ErikandAfton I'm making it now!

Edit: It came out great! No one in the house eats olives so we doubled up the veggies by adding a can of petite diced tomatoes that were drained. Also, an accidental oversight - the package of corn bread mix called for all room temp ingredients which I didn't have immediately available so we just spooned it directly Into tortillas! Worked great! The kids LOVED it.

runwmusic · January 2020

@alli392 i have a olive mill store near me that carries all kinds of balsamic. It is very dangerous so I set a limit of two. Last time I left with espresso balsamic I use for steak marinade and peach for salads.

pnkfaerie · January 2020

Made the jambalaya from the recipe posted in this thread. Because my kids aren't super into spicy, we only did about half the jalapeno.
IT. WAS. DELICIOUS. Husband loved it so much he was excited to pack leftovers for lunch.

FigTreeMama · January 2020

My hubby made me a very simple but delicious mocktail margarita! It’s just limeade (we used Simply Limeade), cut by half with sparkling water. What really makes it work is that he does the rim of the glass with lime and salt. YUM.

_booksbooksbooks_ · January 2020

If anyone, like me, has been craving pickled things and olives a lot, these have been two of my favorite (pretty quick) meals lately:
New Orleans muffaletta (vegetarian version): https://hellolittlehome.com/vegetarian-muffaletta-sandwich/
The only part of this recipe that takes some time or effort is making the olive salad (it takes maybe 15 minutes), but I've been able to find it premade in Costco (That Pickle Guy brand) and other grocery stores (Boscoli brand) in Florida.
Spaghetti alla puttanesca: https://cookieandkate.com/vegan-spaghetti-alla-puttanesca/

One of my other favorite quick (and healthy) meals is this broccoli quinoa casserole: https://cookieandkate.com/better-broccoli-casserole-recipe/
And this is my favorite winter soup: https://luluthebaker.com/2011/09/cheesy-vegetable-chowder/
Throwing together whatever beans/vegetables/rice I have into either burritos or nachos is also one of my go-tos. Usually it's black bean nachos: sauteed onion, black beans, and corn on tortilla chips with whatever toppings I have on hand.

I've also tried to stay stocked up on veggies and hummus (sometimes I just buy a grocery store veggie tray and snack off it for three days), fruit, greek yogurt, and those Sargento balanced break packs because if I don't have something easy and healthy to snack on, I will end up eating a family-size bag of potato chips or a row of Oreos when the munchies hit at 10pm.

alli392 · January 2020

This thread keeps me going y’all 😂 I love checking in here for ideas! Olive salad-yummy!!

pnkfaerie · January 2020

I made baked potatoes the other night in the instant pot. I can't even remember the last time I had a baked potato. It really hit the spot. Had chicken and green beans with it.

If you have an instant pot and haven't tried making a baked potato, lay the trivet inside, add a cup of water. Add potatoes (pierced a bunch) and set pressure to high and let it go for 15 minutes. Let it release natural for 5-10 minutes. My potatoes were relatively small Yukon golds and I probably could have gone 10-12 minutes. They were so good with butter, cheese and sour cream!

pourmeanothermocktail · January 2020

@pnkfaerie I did the same with sweet potatoes a couple weeks ago (which is same cooking but more like 14-16 min depending upon size), and they don't need stabbing.

As I kid I hated sweet potatoes. As an adult I learned I just don't like them coated in marshmallows or maple syrup (sorry to my Midwestern roots)!

Hooray!

pnkfaerie · January 2020

@pourmeanothermocktail oh same, I mistakenly ordered a loaded sweet potato at a restaurant once thinking i would get it with cheese and sour cream and bacon and I was very sadly mistaken. I ended up scraping as much of the sweet toppings off as I could. I prefer my sweet potatoes with a little Chipotle or Cayenne pepper and cheese of course.

kyrwyn · January 2020

@pnkfaerie @pourmeanothermocktail Chili powder and lime is awesome on sweet potato oven fries too! Yum yum. I can't stand sweet toppings on them either. (Sorry to our Midwestern family, your favorite that somehow requires brown sugar AND marshmallow is a no go.)

pourmeanothermocktail · January 2020

@kyrwyn @pnkfaerie Yes to both chili lime seasoning and chipotle! Sweetest I will do is a bunch of butter with just a tiny sprinkle of cinnamon sugar. And it has to be served as dessert still, even though it's only kinda sweet.

ErikandAfton · January 2020

I made these the other night with country spare ribs. Still did the 35 minute cook time and natural release. They were SO good. My 3 year old ate half of one and would have eaten the whole thing but his tummy got full. Dh said that they are absolutely worth making again.
https://www.wellplated.com/instant-pot-ribs/

pnkfaerie · January 2020

I'm rounding out the work week with some cheddar broccoli soup tonight and tuna noodle casserole tomorrow! I need some weekend ideas! My husband and one kid don't care for spare ribs so it's not worth it to make two meals. I'll get my share of ribs come summertime.
I've been Into soups, I think I'll make some new England style clam chowder and homemade clam cakes. Something to warm my bones.

Chowder (my grandma's recipe)
6 chopped Yukon potatoes (she preferred russets but I find them too gritty)
1 pound chopped/minced clams (depending on your size preference)
1 46oz can of clam juice (might be difficult to find at your location, I only have one store near me that sells that size)
2 TBSP flour (gluten free or all purpose - for thickening)
1 diced onion (I use yellow)
1 cup diced celery
1 pint half and half
*This is how she has always made it but feel free to omit if you don't like it - 3/4 pounds of bacon, cooked and chopped/crumbled with 2-3 tbsp of grease saved.*

In large soup pot, add bacon drippings and fry onion and celery until soft and translucent.
Add flour and stir well.
Add clam juice, potatoes and bacon.
When potatoes start to soften, add clams and cook for 15 minutes.
Add half and half and stir.
You can use a little corn starch or potato flakes to make it thicker.

If you want to make clam cakes to go with it save 1/2 cup of the clams and keep to side. The recipe makes about 15.

1/2 clams
1 egg
1/4 cup milk
1 cup flour

1 tsp salt
1/4 TSP pepper
3 tsp baking powder
1.5 tsp sugar
1 tsp oil.

Combine wet in one bowl, dry in a separate bowl.
Heat oil, mix ingredients only when ready to fry. Fry them tasty cakes and enjoy.

chaos-and-coffee · January 2020

I made BLT pasta last night - husband and toddler approved! Cook whatever pasta, drain and let it cool to room temp. Cook a bunch of bacon (oven bacon for life) cut up some romaine and tomatoes, dice an avocado or two and throw it all together. Sauce was 1/2 cup mayo, 3T Dijon and 3T ACV.

_booksbooksbooks_ · January 2020

@pnkfaerie baked potatoes with a nice big salad is one of my favorite easy go-tos for dinner

thinkpositive2017 · January 2020

I was in a cooking rut for a while (resorted to take out most nights) but I recently downloaded the Mealime App and have been cooking a lot more! The recipes are super simple and it puts together a shopping list for ingredients you'll need for you weekly meal plan, which I found really helpful.

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Recipes to appease the pregnant palate

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