Menu for the expectant Mom

[sapodila]

...........NOOOOOOOOOOOOOOOOO ............IS NOT FUH ME!
Post allyuh Mommy's meals here please :)

[vaio]

Eat lots of fruits, low sodium, drink lots of water :)

[kemist]

just checking to see if my gf was involved in this thread....phew what a relief!! :lol:

[Solachica]

Satisfy your cravings?

[vaio]

so what, nobody had any menu to add here? :?

[Falcon]

Just don't come up with these mamby pamby request about food froma special restaurant at some ungodly hour. Other than that, stay away from home made mayonaisse and limit the amount of tuna/swordfish/marlin etc. No shellfish! No alcohol, no smoking, the jury is out on the pepper with regards to the baby's skin at birth.

[Jenny]

Generally food that are low in preservatives. Mainly why I make my own sauces etc. Stay away from those bottled sauces and scachets of mixes.
I sent my friend some recipes for easy make curries and various soups eg pumpkin & cumin soup, spinach & ginger soup, broccoli soup etc. I can send you these recipes if you like....they reallllll easy to mek...
The ginger soup was created cause she use to feel nauseous alot and it helps settle her stomach.

[jade08]

Since my original thought was about "cravings" when I saw the topic, that's what I'll comment on. I craved pepper sauce on EVERYTHING. I also had a craving for beer and mangos. Funny thing is, I was never a drinker. My sister in law is the crazy one. She drank the juice from raw hotdogs (right out the pack) and loved eating cornstarch out the box. :oops:

[Babygirl]

Fruits and veggies...lots of antioxidants and fiber.

[guyguy]

Taco Seasoned Chicken Salad

Ingredients
2 tablespoons vegetable oil
4 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package), cut into thin strips
4 boneless skinless chicken breasts, cut into thin strips
1 package (1.25 oz) Old El Paso® taco seasoning mix
1/4 cup water
4 cups mixed salad greens
1 medium tomato, chopped (3/4 cup)
1 small onion, chopped (about 1/3 cup)
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup ranch dressing
1 cup shredded cheese (4 oz)
Old El Paso® Thick 'n Chunky Salsa


Preparation
1. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add tortilla strips; cook 6 to 8 minutes, stirring frequently, until crisp and golden brown. Remove from skillet; set aside.
2. To same skillet, add remaining tablespoon oil and the chicken; cook and stir over medium-high heat until chicken is no longer pink in center. Stir in taco seasoning and water; cook 2 to 4 minutes, stirring frequently.
3. Iin large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.
4. Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.

[snowbird]

Make sure you get a good supply of calcium in your foods; and yes, like others have said...plenty of sleep, this is one time when you feel it if you sleep deprive yourself.
Oh sorry, this information is for 'your friend' wink wink

[sapodila]

Taco Seasoned Chicken Salad

Ingredients
2 tablespoons vegetable oil
4 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package), cut into thin strips
4 boneless skinless chicken breasts, cut into thin strips
1 package (1.25 oz) Old El Paso® taco seasoning mix
1/4 cup water
4 cups mixed salad greens
1 medium tomato, chopped (3/4 cup)
1 small onion, chopped (about 1/3 cup)
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup ranch dressing
1 cup shredded cheese (4 oz)
Old El Paso® Thick 'n Chunky Salsa


Preparation
1. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add tortilla strips; cook 6 to 8 minutes, stirring frequently, until crisp and golden brown. Remove from skillet; set aside.
2. To same skillet, add remaining tablespoon oil and the chicken; cook and stir over medium-high heat until chicken is no longer pink in center. Stir in taco seasoning and water; cook 2 to 4 minutes, stirring frequently.
3. Iin large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.
4. Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.

................and dat's one serving..... rite :lol:

[sapodila]

Make sure you get a good supply of calcium in your foods; and yes, like others have said...plenty of sleep, this is one time when you feel it if you sleep deprive yourself.
Oh sorry, this information is for 'your friend' wink wink


:lol: :lol: yuh good...... but yuh will never think it's for a fellow forumite who should be eating all de rite stuff and getting de rest rite? ...........who will not come out an say she need this thread either ;)

Gyul .........I close shop already .......bit to early eh!

[snowbird]

Make sure you get a good supply of calcium in your foods; and yes, like others have said...plenty of sleep, this is one time when you feel it if you sleep deprive yourself.
Oh sorry, this information is for 'your friend' wink wink


:lol: :lol: yuh good...... but yuh will never think it's for a fellow forumite who should be eating all de rite stuff and getting de rest rite? ...........who will not come out an say she need this thread either ;)

Gyul .........I close shop already .......bit to early eh!

Lady, dese days some doz hav 'grand re-opening' :lol: :lol: :lol:

[sapodila]

Lady, dese days some doz hav 'grand re-opening' :lol: :lol: :lol:[/quote]

You are correct about that ...........this one seal good good :lol: :lol: :lol:

[Jenny]

Taco Seasoned Chicken Salad

Ingredients
2 tablespoons vegetable oil
4 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package), cut into thin strips
4 boneless skinless chicken breasts, cut into thin strips
1 package (1.25 oz) Old El Paso® taco seasoning mix
1/4 cup water
4 cups mixed salad greens
1 medium tomato, chopped (3/4 cup)
1 small onion, chopped (about 1/3 cup)
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup ranch dressing
1 cup shredded cheese (4 oz)
Old El Paso® Thick 'n Chunky Salsa


Preparation
1. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add tortilla strips; cook 6 to 8 minutes, stirring frequently, until crisp and golden brown. Remove from skillet; set aside.
2. To same skillet, add remaining tablespoon oil and the chicken; cook and stir over medium-high heat until chicken is no longer pink in center. Stir in taco seasoning and water; cook 2 to 4 minutes, stirring frequently.
3. Iin large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.
4. Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.

The sodium content in that recipe is quite high, eg the El Paso Salsa contains 10% of your RDA in sodium. That added with the rest of ingredients is alot for one meal.

[lexbarker]

They say that an adequate supply of the Vitamin B family (including Folic Acid) is necessary for the proper formation of the fetus.

[vaio]

so what's the best thing eat when you don't feel like eating at all :|

[Eden]

Satisfy your cravings?

Ooh no, don't do that, what if you only want ice cream and cakes and sweets and fried greasy stuff? A treat won't hurt, but please do not go overboard.