Kitchen recipes for pregnant women. Soups during pregnancy: recipes for the healthiest first courses

Required: 500 g of meat, 2.5-3 liters of water, 500 g of fresh cabbage, 2-3 medium onions, 1-2 medium carrots, celery root, 2 tbsp. l. butter, 2-3 medium tomatoes, 3-4 potatoes, parsley or dill, sour cream.

Cooking method. Set to cook meat broth. 1.5-2 hours after the start of cooking, remove the meat and strain the broth into a soup pan, into which add roots and onions previously fried in oil; then add the meat, add chopped cabbage and cook for 30-40 minutes. 5-10 minutes before the end of cooking, add to the cabbage soup Bay leaf, salt. Shchi can be cooked with the addition of potatoes and fresh tomatoes. In this case, place the peeled and diced potatoes into the pan 10-15 minutes after the cabbage is added, and the tomatoes, cut into slices, at the end of cooking along with the seasonings. Before serving, add a piece of meat, sour cream and finely chopped parsley or dill to each plate.

Required: 500 g of meat, 2.5-3 liters of water, 500 g of spinach, 200 g of sorrel, 1 carrot, 1 onion, 1 tbsp. l. flour and 2 tbsp. l, butter, sour cream, 4 eggs.

Cooking method. Boil meat broth. Sort the spinach, rinse well, cook in boiling water until soft, discard and rub through a sieve. Sort and wash the sorrel, cut large leaves. Cut carrots and onions into small cubes and fry in a soup pan with butter. Add flour to them and fry for another 1-2 minutes. Then put the pureed spinach into the pan, mix thoroughly, dilute with hot broth and the broth obtained by cooking the spinach, add bay leaf and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add sorrel and salt to the pan. TO green cabbage soup It is recommended to serve sour cream and a hard-boiled egg.

Required: 500 g of meat, 2.5-3 liters of water, 2-3 medium (300 g) beets, 1/4 head of fresh cabbage (200 g), 2-3 medium carrots, 3 onions, a bunch of parsley, 2 tbsp. l. tomato puree or 2 medium (100 g) tomatoes, 6 potato tubers, 1 tbsp. l. vinegar and sugar, salt to taste, 1-2 bay leaves.

Cooking method. Boil meat broth. Cut the beets, carrots, parsley and onions into strips, put them in a soup pan, adding tomatoes or tomato puree, vinegar, sugar and a little broth with fat (or 1-2 tablespoons of oil). Close the lid and simmer. Vegetables should be constantly stirred so that they do not burn, adding a little broth or water if necessary. After 15-20 minutes, add shredded cabbage, mix everything and simmer for another 20 minutes. Then pour the prepared meat broth over the vegetables, add bay leaves, salt, add a little vinegar to taste and cook until full readiness vegetables When serving, add sour cream to the borscht. When cooking borscht, add potatoes whole or cut into slices, as well as fresh tomatoes. They are also cut into slices and placed in borscht 5-10 minutes before the end of cooking. To tint the borscht, you can make a beetroot infusion. To do this, cut 1 beet into slices, pour a glass of hot broth, add 1 tsp. vinegar, put on low heat for 10-15 minutes and bring to a boil. After this, strain the infusion and pour into the borscht before serving.

Required: 500 g of meat, 2.5-3 liters of water, 1 carrot, 1 onion, 2 tbsp. l. butter, salt, bay leaf, for noodles: 1 tbsp. flour, 1 egg.

Cooking method. Boil meat or chicken broth. Chop the peeled carrots and onions into strips and lightly fry with butter. Place in the strained broth, bring it to a boil, then add the noodles, add bay leaf, salt and cook the soup for 15-20 minutes. Before serving, add dill or parsley. For cooking homemade noodles Pour 1 cup of flour onto a board, make a well in the flour, break 1 egg, add salt and, gradually adding water (about 1/4 cup), knead into a stiff dough. Roll out the dough thinly, sprinkle with flour and cut into strips 5-6 cm wide. Fold the dough strips into about 6 rows and, after finely chopping, place on a sieve to dry, then sift out the flour and pour the noodles into the broth.

Required: 500-600 g of meat, 2.5-3 liters of water, 3-4 medium onions, 2 tbsp. l. butter, 1/2 tbsp. l. flour, 1 tbsp. l. grated cheese, 1/2 each parsley root, celery, carrot, salt.

Cooking method. Boil meat broth with roots and strain. Peel, rinse in cold water and chop the onion, lightly fry it in oil. When the onion becomes soft, sprinkle with flour, increase the heat and, stirring, fry until the onion and flour are browned, then pour in a little broth and, covering the dish with a lid, simmer the onion for low heat within 10 min. Heat the broth and add it stewed onions, season with salt to taste, boil for 10 minutes. Prepare croutons: fry slices of stale bread in butter wheat bread. Before removing them from the pan or baking sheet, sprinkle each slice with grated cheese. Serve separately or with 2 croutons on each plate.

Required: for 400 g of frozen cod fillet, 7-8 medium potato tubers (1 kg), 1-2 onions, 3 tbsp. l. butter, 1 liter of water, 6-8 peppercorns. IN ready soup add 1/2 liter of milk, 3 tbsp. l. butter, green onions, dill.

Cooking method. Place salt, peppercorns, diced potatoes, and chopped onion lightly sautéed in oil into boiling water. Cut the cod fillet into pieces (without defrosting), sprinkle with diluted citric acid and add to the soup when the potatoes are already half cooked. Pour boiled hot milk into the finished soup, add pieces of butter and chopped green onions or dill. The soup looks even more appetizing when there are tomato slices floating in it.

Required: for 300 g of fish - 1.5-2 liters of water, 4-5 medium potato tubers (500 g), 4 tbsp. l. cereals (rice, pearl barley), 1 carrot, 1 onion, 1 parsley or celery root, 2 pickles (200 g), 2 tbsp. l. vegetable oil, 2 bay leaves, salt.

Cooking method. Peel the pickles and remove seeds, cut into strips, and then boil in fish broth. Boiling ready fish broth add potatoes, cut into cubes, sautéed onions, carrots, parsley or celery roots, cut into strips, and cook for 15 minutes. Then add boiled pickles, bay leaf, salt and cook for 5 minutes. Sprinkle with herbs before serving. Fish pickle can be prepared with cereal, then you should put the cereal in the boiling broth, and then everything else, as indicated above. When using pearl barley for pickle, it should first be sorted and washed thoroughly, then soaked for 2-3 hours, then strained, put in a bowl, pour boiling water, close the lid and steam for 50 minutes over low heat or a water bath (otherwise In this case, the pickle will be bluish in color and cloudy).

Required: 500 g of meat, 2.5-3 liters of water, 10 medium potato tubers (800 g), 1 carrot, 1 celery root, 1-2 medium onions, 2 tbsp. l. vegetable oil, salt, herbs.

Cooking method. Boil meat broth. Cut the peeled roots and onions into slices and fry in butter or fat skimmed from the broth. Cut the potatoes into cubes, put them together with the fried roots and onions in a boiling broth, add salt, bay leaf and cook for 25-30 minutes. When serving the soup, sprinkle with dill or parsley.

Required: 3 liters of water, 1/2 medium head (500-600) g of cabbage, 3-4 medium (400 g) potato tubers, 2 carrots, 2 onions, 2 tbsp. l. tomato puree, 3 tbsp. l. butter, 1/2 cup sour cream, salt, herbs.

Cooking method. Wash fresh cabbage, chop finely, place in a saucepan with boiling water and cook at low simmer for 10-15 minutes, covering with a lid. Cut the carrots into thin slices and lightly fry them together with chopped onions, butter and tomato puree. Cut the potatoes into cubes. Place carrots, onions and potatoes in a saucepan with cabbage, add salt and cook until the vegetables are tender. Serve with sour cream and finely chopped dill and parsley.

Requires: Evil Water, 3 tbsp. l. butter, 1.5 cups milk, 6-7 medium potato tubers (600 g), 3-4 medium tomatoes, 4 tbsp. l. rice, 2 onions, salt, herbs.

Cooking method. Fry finely chopped onion; when it turns brown, add peeled and finely chopped tomatoes and, continuing to fry, add 1 tbsp. l. flour. Fill all this with 3 liters hot water. When the soup boils, add diced potatoes (or vermicelli) and salt. Let the soup boil again, pour in 1.5 cups of hot milk and cook until the potatoes are ready. Remove from heat and sprinkle with finely chopped parsley.

Required: 300 g of fish, 1.5-2 liters of water, 12-15 medium potato tubers (1 kg), 4 tbsp. l. cereals, 1 carrot, I parsley or celery root, 2 onions, 2 tbsp. vegetable oil, 4 tsp. tomato puree, 2 bay leaves, 5-6 peppercorns, salt, herbs.

Cooking method. Put diced potatoes into the boiling fish broth, bring to a boil, add sautéed onions, carrots, parsley root, pre-cut into slices, and tomato lure. Bring to a boil, add peppercorns, bay leaves, salt to taste and cook until tender. At the end of cooking, remove the bay leaf and peppercorns. When serving, add one piece at a time boiled fish into plates and sprinkle with herbs. Fish potato soup Can also be prepared with cereal.

Required: 500 g of meat (for broth), 2.5-3 liters of water, 300 g of boiled or fried meat products, 4 pickled cucumbers, 2 tomatoes, 2 onions, 2 tbsp. l. tomato puree, 3 tbsp. l. oils, 1 tbsp. l. capers and olives, 100 g sour cream and 1/4 lemon, salt, bay leaf, herbs.

Cooking method. Chop the onion, lightly fry and simmer with tomato and butter, adding a little broth. Peel the cucumbers, cut into 2 parts and cut into slices. Meat products (boiled and fried) can be different: meat, ham, veal, kidneys, tongue, sausages, etc. They should be cut into thin slices, put in a pan with cooked onions, add cucumbers, capers, salt, bay leaf, pour in broth and cook for 5-10 minutes. You can add sliced tomatoes. Before serving, add sour cream, olives, peeled lemon slices, finely chopped parsley or dill to the hodgepodge.

Required: 500 g of meat, 2.5-3 liters of water, 6-8 medium potato tubers (500 g), 1-2 onions, 1.5 tbsp. l. butter, 200 g flour, 2 eggs, 4-5 peppercorns, 1 bay leaf, salt, herbs.

Cooking method. Boil and strain the meat broth. Place diced potatoes into the boiling broth, lightly fry the chopped onions in oil and add them to the soup. Prepare dumplings by boiling water and adding 1/3 of the flour into it, stirring. Remove from heat and pour into warm (not hot!) dough raw eggs and add the rest of the flour, grind thoroughly so that there are no lumps. Cook dumplings in the same way as dumplings, scooping with a spoon and dropping into boiling water. Remove the finished dumplings from the water and place them in the boiling soup. Season it with salt, pepper, bay leaf and boil for another 15 minutes. Serve sprinkled with finely chopped dill or parsley.

Required: 500 g fish, 2.5-3 liters of water, 4-5 pickled cucumbers, 1-2 onions, 2-3 fresh tomatoes or 2 tbsp. l. tomato puree, 1 tbsp. l. capers and olives, 2 tbsp. l. butter, salt, bay leaf, 1 lemon, herbs.

Cooking method. Any kind of solyanka is suitable for making solyanka. fresh fish, but not small and not very bony. Cut the fillets removed from the fish into pieces (2-3 pieces per serving), and cook broth from the bones and heads. Finely chop the peeled onion and lightly fry it in a soup pot with oil. Add tomato puree and simmer for 5-6 minutes, then put pieces of fish, sliced cucumbers and tomatoes, capers, bay leaves into the pan, and pour all this over the prepared hot broth, add salt and cook for 10-15 minutes. Before serving, you can add washed olives and finely chopped parsley or dill to the hodgepodge. You can also add peeled lemon slices.

Required: 500 g of meat, 2.5-3 liters of water, 1/2 cup of cereal, 6-7 medium potato tubers (500 g), 1 carrot, celery root, 1-2 onions, 2 tbsp. l. butter, salt, herbs.

Cooking method. Let the meat broth cook. At the same time rinsed well pearl barley in a separate bowl pour 1.5 cups cold water and leave to swell for 2 hours. Then, after draining the water, put the cereal in the broth, let the broth boil and after 20-25 minutes add diced potatoes, fried roots, salt, bay leaf and cook until tender. Before serving, sprinkle the soup with dill or parsley. This soup can also be prepared with fish broth. Instead of pearl barley, you can put other cereals - rice, millet, semolina. These cereals are not soaked, but placed in the broth washed, with the exception of semolina.

Required: offal from 2 chickens, 2-2.5 liters of water, 4 onions, 2 tbsp. l. oil, 2-3 medium tomatoes, 2 tbsp. l. rice, 2 yolks, 3 tbsp. l. sour cream, salt.

Cooking method. Remove the film from the stomachs, rinse everything well and cook until half cooked. Then remove from the broth and cut into small pieces. Finely chop the onion and fry in oil until light golden color. Place the chopped giblets there, brown everything well over the fire, add peeled and diced tomatoes. Simmer everything together, stirring constantly, over medium heat. Pour in the broth, boil, add the washed rice, cook until tender, add the yolks at the end of cooking. Before serving, season the soup with sour cream.

Required: 1 glass oatmeal, 2.5 liters of water] 2 tbsp. l. butter, 4-5 berries (40 g) prunes, salt.

Cooking method. Sort and thoroughly rinse the oatmeal, pour hot water, put on fire and cook, removing the foam from time to time. When the cereal becomes soft and the broth thick, rub everything through a sieve or colander and season with salt and butter. Boil well-washed prunes in a small amount of liquid, then place them in plates and pour hot oatmeal broth over them.

Required: 3 liters of water, 2-3 carrots, a bunch of parsley, 2 onions, 4 tbsp. l. oil, 8-10 medium potato tubers (1 kg), 2 tbsp. l. flour, 3 glasses of milk, 2 yolks, salt.

Cooking method. Peel and finely chop the carrots, parsley, onions and simmer in oil. Add diced potatoes, add water and cook over low heat. When the potatoes are cooked, remove from the heat, strain and grate or mince the vegetables. Separately, fry the flour until golden brown, dilute it with hot milk, add to vegetable puree, add the vegetable broth, add salt and let it boil. Then beat the yolks, dilute them with 1-2 ladles of broth and pour into the soup. Bring to a boil and the soup is ready. Serve with croutons (toasted bread cubes).

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The diet of pregnant women is slightly different from the regular menu. How to cook hearty vegetable soup and delicious healthy fish with rice for the expectant mother, read and see below.

Nutrition for pregnant women: vegetable soup and fish with rice / Recipes for the expectant mother

Vegetables are definitely good for everyone, and to the expectant mother especially. Vegetable soup can be made hearty by adding butter or cooked in meat (fish) broth.

Vegetable soup recipe for nutrition of pregnant women

Ingredients:

3 pcs. potatoes
carrot
zucchini
bell pepper
tomato
150 gr. green peas
dill and parsley
salt to taste

Cooking method:

1. Peel the potatoes and cut into cubes.

2. Wash the carrots and chop into small cubes or strips.

3. Wash and peel the young zucchini. For soup, cut the zucchini into slices or cubes.

4. Remove seeds from bell peppers. Chop the pepper into the same cubes as the other vegetables.

6. Place all prepared vegetables in a deep saucepan.

7. Pour in green pea. Pour water over vegetables and place over medium heat.
8. Cook healthy vegetable soup until the potatoes are ready.

Chop fresh herbs and add to boiling soup.

9. Salt the soup to taste.

10. You can add onions or green onions to vegetable soup, 1 tbsp. l. butter or replace water with any broth.

For the second course we suggest preparing healthy fish with rice.

Recipe: Fish stew with rice for pregnant women

Ingredients:

2 pcs. hake fillet
1 tbsp. rice
carrot
2 tbsp. l. sour cream
onion
1 tbsp. l. vegetable oil
0.5 tbsp. water
pepper

Cooking method:

Boil the rice in salted water until half cooked.
Cut the fish into fillets, add salt and grease with sour cream.
Chop the onions and carrots into strips.
Stew carrots and onions in vegetable oil with added water.
Place in a baking dish boiled rice.
Place pieces of fish on top of the rice.
Spread evenly over fish and rice stewed carrots with onion.
Pour 6-8 tbsp into the mold. l. water.
Cover the pan with a lid or foil and place in a preheated oven.
Bake the dish for about 30 minutes until the fish is cooked.
A few minutes before cooking, remove the foil to allow the dish to brown a little.
Serve with vegetable salad. In this recipe, fish can be replaced with chicken, lean veal or mushrooms.

And for dessert: baked apricots! Watch the video recipe.

Video recipe Apricots baked with honey and nuts - a healthy dessert

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Do you want something salty? Do you miss cocktails? Are you dreaming of snacking on milk with a couple of cookies? There is no need to deny yourself! In this article we will tell you how to cook delicious and, most importantly, healthy dish. Below are recipes for dishes that will delight you and benefit your child. You will make sure that diet food can be tasty and varied. You will learn how to prepare healthy sweets, snacks, soups, main courses, cocktails and breakfasts.

Salad recipes for pregnant women

VITAMIN SEA CABBAGE SALAD

Ingredients:

fresh or pickled cucumbers 1-2 pcs.;
carrots 2-3 pcs.;
apples 1-2 pcs.;
egg 1 pc.;
sour cream 3-4 tablespoons;
salt (to taste);
greens (to taste);

Preparation:

Grate peeled and well-washed carrots on a coarse grater.
Wash cucumbers and apples and cut into thin slices.
Combine the prepared products with pickled cabbage, season with salt, sour cream and mix everything.
When serving, place in a salad bowl and garnish hard-boiled eggs in the form of slices or circles and sprinkle with finely chopped parsley.

SALAD WITH COD

Ingredients:

300 g cod;
3 potatoes;
2 eggs;
1 tomato;
1 onion;
1 apple;
dill and parsley;
100 g sour cream;
1 tbsp. mustard;
salt, pepper to taste.

Preparation:

Boil potatoes and eggs, peel and cut into small cubes;
Boil the fish for 15 minutes, remove all the bones and chop.
Cut the apple and tomato into cubes.
Finely chop the onion and pour boiling water over it.
Mix everything, add chopped herbs and season with sour cream and mustard sauce.

VINEGRETTE WITH SEA CABBAGE

Ingredients:

Pickled seaweed 100-150 g;
carrots 2-3 pcs.;
beets 2-3 pcs.;
potatoes 3-4 pcs.;
cucumbers 1-2 pcs.;
onions or green onions 50-100 g;
vegetable oil 1-2 tablespoons;
3% vinegar 1-2 tablespoons;
salt, pepper, sugar (to taste).

Preparation:

Boil potatoes, beets, carrots, peel, cool and cut into thin slices.
Wash the cucumbers and cut them the same way.
Mix all the vegetables and add onions and pickled cabbage.
Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and mix everything well. Sprinkle chopped green onions on top.

SEA CABBAGE WITH MAYonnaise

Ingredients:

100-150 g pickled seaweed;
mayonnaise 100-150 g;
eggs 1-2 pcs.;

Preparation:

In pickled seaweed add part of a finely chopped hard-boiled egg, season with mayonnaise.
Place in a salad bowl and decorate with egg slices.

Soup recipes for pregnant women

Cabbage soup with sea cabbage and mussels

Ingredients:

Boiled mussels 100-150 g;
pickled seaweed 100 g;
pickled white cabbage 200 g;
carrots 1-2 pcs.;
parsley, root;
onion 1 head;
cereals (millet, rice or pearl barley) 2-3 tablespoons;
tomato paste 1 tablespoon;
vegetable oil 2 tablespoons;
sour cream 4 tablespoons;
spices, garlic, herbs (to taste).

Preparation:

Boil the mussels, chop, fry in fat along with onions and roots.
Separately, boil the cereal in the broth until almost ready, then add stewed and pickled seaweed, add tomatoes, fried mussels, roots and onions. Then cook until fully cooked. At the end of cooking, add salt, spices and finely chopped or crushed garlic.
Serve the finished cabbage soup with pieces of mussels, sour cream and herbs.

Flemish SOUP

Ingredients:

2 heads onions;
500g. grains of young corn (fresh frozen or canned);
2 tbsp. spoons of flour;
1 tbsp. spoon olive oil;
30g. butter;
1.5 l. chicken broth;
100g. grated hard cheese;
100 ml. cream;
chopped parsley;
curry, salt, pepper to taste

Preparation:

Finely chop the onion and fry in a saucepan in a mixture of oils until golden brown, adding flour.
Pour onion Not big amount pre-prepared broth, mix thoroughly.
Pour the onion and broth into the pan with the rest of the broth, mix well and put on fire.
Take half the corn and grind it in a blender.
Place in boiling soup whole grains corn and the resulting corn puree. Cook over medium heat for 5 - 10 minutes.
Remove the pan from the heat and, stirring, add the grated cheese and cream to the soup.
Before serving, sprinkle with finely chopped parsley and serve hot.

TOMATO SOUP PUREE

Ingredients:

1 tablespoon butter or margarine;
2 tablespoons whole wheat flour;
1 and 3/4 cups concentrated skim milk;
3 cups of tomato or vegetable juice;
1/4 cup of tomato paste;
salt and pepper to taste;
fresh or dried basil and oregano to taste.

Preparation:

Melt the butter in a saucepan over low heat. Add flour and stir on low heat for two minutes. Gradually pour in the milk and continue cooking over low heat, stirring occasionally, until the liquid comes to a boil.
Add juice tomato paste and seasonings, stir until homogeneous mass. Continue cooking over low heat for five minutes, stirring frequently.
Serve the soup hot, seasoned with oregano or basil. If desired, you can add cottage cheese, homemade cheese, grated cheese or wheat germ.

1 serving = more than 1 dose of calcium, 1 dose of vitamin C, 1 dose of greens (if vegetable juice is used)

FISH SOLYANKA

Ingredients:

3 liters of water
700 g sea fish fillet;
2 onions;
2 pickled cucumbers;
2 tbsp. tomato paste;
1 tbsp. butter;
2 lemons;
salt, pepper, bay leaf to taste.

Preparation:

Slice the fish in portioned pieces and boil.
Cut the onion into thin slices and fry in butter, adding tomato paste.
Cut the cucumbers into thin slices.
Place vegetables and spices into the boiling broth, cook for 10 minutes, add fish and bring to a boil.
Cut the lemon into thin slices and place on plates before serving.

Recipes for main courses for pregnant women

SALMON BAKED WITH TOMATOES AND BASIL

Ingredients:

300 g salmon fillet;
2 cloves of garlic;
100 g hard cheese;
8 cherry tomatoes;
basil leaves;
olive oil;
1/2 tsp. balsamic vinegar;
salt, pepper to taste.

Preparation:

Cut the tomatoes into halves.
Crush the garlic and fry in oil. Add tomatoes to it, balsamic vinegar and stir.
Cut the salmon into small pieces, add vegetables and basil leaves.
Place all this in a mold and bake in an oven preheated to 200C for about 20 minutes.
5 minutes before ready, sprinkle with grated cheese.

BAKED POTATOES IN EGG BLASH

Ingredients:

1 1/2 teaspoons vegetable oil;
2 large potatoes;
2 egg whites;
coarse salt and pepper to taste.

Preparation:

Preheat the oven to 220 degrees. Grease a baking sheet with vegetable oil.
Peel the potatoes, wash under running water, and wipe dry. Cut lengthwise into 6mm thick slices, then cut them into pieces of the desired length and wipe dry again.
Place egg whites into a medium bowl and whisk until foamy. Place the potato pieces there and shake several times to coat the pieces with a layer of protein.
Arrange the pieces in a single layer on a baking sheet. Leave a little space between them so that the pieces do not stick to each other when baking. Bake for 30 - 35 minutes until the potatoes are completely cooked. Season with salt and pepper and serve immediately.

1 serving contains 1 dose of vegetables.

BAKED EGGPLANT

Ingredients:

3 small eggplants;
100 g cheese;
300 g sour cream;
5-6 champignons;
1 clove of garlic;
salt, pepper to taste.

Cut the eggplants in half lengthwise.
Heat the oven to 200 C.
Prepare the sauce from sour cream, salt and pepper. To taste, you can add finely chopped dill or parsley. Mix everything thoroughly.
Make a small hole in the middle of the eggplants and set aside the cut out pulp.
Cut the cheese into thin slices and place on the cutouts in the eggplants.
Filling: finely chop the mushrooms and lightly brown them in a frying pan with finely chopped garlic, add the diced eggplant pulp. Season it all with sour cream sauce.
Carefully cover the prepared eggplants with the filling.
You can put chopped cherry tomatoes on top for decoration.
We spread the parchment on the wire rack and lay out our eggplants with the filling.
Bake until soft, about 4 minutes.

QUIZHE WITH FISH AND BROCCOLI

Ingredients:

200 g butter;
3 cups flour;
1 tbsp. Sahara;
300 g salmon or seeds;
150g hard cheese;
200 g broccoli;
2 eggs;
100 g sour cream;
salt and pepper to taste.

Preparation:

Oil room temperature mix with flour, salt and sugar until
crumb state.
Place the dough into the mold and form sides.
Bake the fish for 15 minutes in the oven, then cut into cubes.
Boil broccoli and separate into florets.
Mix fish and broccoli, add grated cheese and place the filling in the dough.
Beat eggs with sour cream, pour over the pie and bake in the oven at 200C for about 35 minutes.

Dessert recipes for pregnant women

BUNS WITH BRAN

12 - 16 buns

Ingredients:

vegetable oil;
2/3 cup raisins;
1 cup fruit juice(e.g. apple, pineapple, juice white grapes or mango);
1/4 cup concentrate orange juice;
1 1/2 cups bran;
1 cup whole wheat flour;
1/2 cup wheat germ;
1/2 cup flaxseed;
1 1/4 teaspoons baking soda;
1 1/2 cups chopped nuts;
1 teaspoon cinnamon (optional);
1 1/2 cups reduced fat cream;
2 large egg whites;
1/3 cup instant skim milk powder;
2 tablespoons of vegetable oil.

Preparation:

Preheat the oven to 180 degrees. Spray the baking pans with vegetable oil or place a special liner in them to prevent the dough from sticking.
Combine raisins, 1/4 cup fruit juice and orange juice concentrate in a small saucepan. Bring the mixture to a boil and simmer over low heat for 5 minutes, stirring occasionally.
Mix bran, flour, wheat germ, flax-seed, soda, grated nuts and cinnamon.
Separately, mix and beat the cream, egg whites, powdered milk, vegetable oil and the rest of the fruit juice.
Combine dry and liquid ingredients together and mix completely. Add the raisins along with the juice in which they were cooked. Fill the prepared forms with the resulting dough to 2/3 of the volume.
Bake for about 20 minutes until the dough is completely cooked.

FRUIT OPTION

Add two apples or two medium sized pears, diced and nuts. If you do not suffer from constipation, you can replace the bran with one cup of oatmeal, oat bran or barley flakes.

1 large muffin contains 1 1/2 doses of whole grains, 1/2 dose of protein and a lot of fiber. Fruity option gives in addition 1 dose of fruit.

WHEAT CREAMY PANCAKES

About 12 pancakes (3 servings)

When preparing this dish, the dough should rest for an hour.

1 cup low-fat cream;
1 teaspoon concentrated apple juice;
3/4 cup whole wheat flour;
3 tablespoons wheat germ;
2 tablespoons flaxseed;
1/3 cup low-fat dry milk;
salt to taste;
2 teaspoons dry yeast;
2 teaspoons cinnamon (optional);
2 large egg whites;
vegetable oil;
1 teaspoon butter.

Possible additives:

apple juice without sugar;
canned fruit or apple jam;
1/2 cup low-fat yogurt.

Preparation:

Mix first eight ingredients. Separately, beat the egg whites with a mixer. Transfer the first mixture to the whites and stir. The resulting dough should rest for an hour.
Spray a frying pan with vegetable oil and heat to medium heat. When the pan is hot, add butter. After the butter has melted and spread evenly, stir the dough and, using a spoon, place it on a frying pan or baking sheet so that you get pancakes measuring 8 centimeters. Fry on each side for about one and a half minutes. Before each next pancake, grease the frying pan or baking sheet with vegetable oil.
You can serve pancakes with all the additions listed below.

Additive options:

raisin;
dried apricots;
1/2 banana or pear or apple, cut into cubes;
1/4 cup grated nuts.

1 serving contains 1 dose of whole grains, 1 dose of protein, 1/2 dose of calcium, a large number of fiber.

DOUBLE MILKSHAKE

One portion

Note: the day before making a cocktail, clean ripe banana, wrap it in film and freeze it.

Ingredients:

1 cup skim milk;
1/3 cup skim milk powder;
1 frozen ripe banana, sliced;
1 teaspoon vanillin;
a pinch of cinnamon (to taste).

Preparation:

Whisk all ingredients thoroughly and serve the cocktail immediately.

Berry option

Before blending, add 1 1/2 cups berries (fresh or frozen, unsweetened), 1 tablespoon apple juice concentrate. Don't add cinnamon.

Orange version

Instead of cinnamon, add 2 tablespoons of orange juice concentrate.

1 cocktail contains 2 doses of calcium, 2/3 doses of protein, 1 dose of fruit. Berry option at the same time gives 1 more dose of fruit and 1 dose of vitamin C (if you use strawberries). Orange version adds 1/2 dose of vitamin C.

FIG BARS

About 36 bars

Ingredients:

1 cup and 2 tablespoons fruit juice concentrate;
4 tablespoons butter or margarine at room temperature;
1 tablespoon fructose;
1 1/2 cups whole wheat flour;
3/4 cup wheat germ;
1/4 cup flaxseed;
1 1/2 teaspoons vanillin;
vegetable oil;
450 g dried figs, minced;
2 tablespoons almonds or other nuts.

Preparation:

Pour the juice concentrate into a small saucepan and heat over low heat until the juice is warm.
Place the butter and fructose in another container and mix them with a mixer until the mass becomes soft. Add 1/2 cup and two tablespoons to the mixture and continue stirring until the mixture is smooth.
Add flour, wheat germ, flaxseed and vanilla and stir to combine. Divide the dough in half and shape each half into a rectangular strip. Wrap each of them in paper and keep them in the refrigerator for an hour.
Preheat the oven to 180 degrees. Spray a baking sheet with sunflower oil.
Place the figs in a saucepan with the remaining fruit juice concentrate and simmer over low heat for about 15 minutes, until the figs are soft. Remove from heat and stir in grated nuts until a homogeneous mixture is obtained.
Roll out one strip of dough very thin to form a rectangle. Try to make the edges as smooth as possible. Spread the fig mixture evenly over the dough. Roll out the second strip of dough between two sheets of paper until it is the same size as the first. Remove the top sheet of paper and place the dough over the fig filling. Remove the top sheet of paper, press lightly and, if necessary, trim the edges with a knife.
Bake for 25 - 30 minutes until the dough is golden brown. While hot, cut into strips, squares or diamond shapes. Allow to cool before using.

3 pieces contain 1 dose of whole grains, 1 dose of fruit, iron, high amount of fiber

FRUIT YOGHURT

About one cup

Ingredients:

3/4 cup plain low-fat yogurt;
1/2 teaspoon freshly grated orange zest;
1/2 cup fresh or frozen (defrost first) sugar-free strawberries;
1 tablespoon orange juice concentrate;
5 tablespoons of fruit juice concentrate;
a pinch of cinnamon (optional).

Preparation:

Place all ingredients in a blender and puree.
This mixture can be used not only as independent dish, but also as an addition to fruits, pies, pancakes.

1 cup contains 1 dose of vitamin C, 3/4 dose of calcium.

BANANA COOK UPPER CASSERLE

Ingredients:

2 packs of cottage cheese (approximately 600 g);
butter for the mold;
2 eggs;
3 tablespoons of semolina;
a glass of milk;
4 tablespoons flour;
2 bananas.

Preparation:

Take cottage cheese, you can rub it through a sieve so that there are no lumps, but this is not necessary, depending on the taste. Add semolina, previously diluted in milk, yolks, sugar and cinnamon (to taste), and pre-beaten egg whites. Stir, add flour and bring to a homogeneous mass; if it is very liquid, add a little more flour.
Cut bananas into slices. Place them on the bottom and sides of a mold pre-greased with butter.
Pour in the dough.
Place in the oven, preheated to 180-200 degrees.
After about 30 minutes it should have risen and browned.
Take it out and let it cool a little. Turn over onto a plate.

Possible options:

Instead of banana, you can use anything you like, for example:

pear;
strawberry;
apricot;
a pineapple.

It can be very difficult for expectant mothers. Many women develop a “brutal” appetite during pregnancy. And this APPETITE does not fall asleep during the entire pregnancy - all nine months! But what about festive table - holiday treat? After all, the variety of the festive table fuels the desire to eat delicious food even more. Expectant mothers, of course, should never think about a strict diet. After all, if they eat only kefir and a couple of lettuce leaves, then what will the baby get, what “benefits”?! And there will be no festive mood with such dishes on the table. But you shouldn’t overeat either. We must observe moderation and eat only healthy products. At the same time, you should enjoy it!

What do you think: abundant festive table may be beneficial for pregnant women?

Of course. Want to make sure of this? You just need to follow some rules in preparing a festive (and everyday) table for the expectant mother.

Choosing the best

You know how to prepare holiday dishes?! With a lot of spices, seasonings, fats. Therefore, we choose seasonings only homemade(homemade). You can’t get carried away with salted, peppered, smoked, fried foods. Only home-cooked dishes should be on the table.

The secret is in the preparation

Are you craving fried chicken? If you replace it with boiled one (put it in a salad, simmer it in sauce) you will get 98 kcal less with the same proportion.

Do not add sugar to cottage cheese and baked apple- reduce their calorie content by about 100 units.

When preparing food, it is important not only to reduce calorie content, but also to maintain taste qualities products. Water will help you with this. Do you still use tap water? IN vain! It contains many dangerous substances. They harm your body and, worst of all, your baby. But the embryo consists of 96% water. Ecologically pure water - important product nutrition of all people, and especially expectant mothers.

Delicious menu for you

Don't forget about the products that will only benefit you and that's why you need them the most.

Hard cheese, spinach.

Folic acid- green vegetables, citrus fruits.

Vitamin E - Bell pepper, turkey meat, broccoli.

Iodine - seafood and fish.

Include these products in holiday menu, And wellness guaranteed for you and your baby!

Sample menu

1) Salad of greens, lettuce and pieces of salted fish, seasoned with olive oil and lemon juice.

2) Olivier s boiled chicken, homemade mayonnaise, peas (take just a little), boiled carrots and an apple.

3) Assorted cheese.

Fish with spinach or turkey rolls with vegetables. Side dish option - baked potato. Before baking, brush the potato slices with vegetable oil and sprinkle with a little rosemary and a little salt.

Various jellies, mousses, fruits, nuts

Juice, compote, fruit drink.

I picked it up recipes dishes that can be placed on festive table for pregnant women and other family members. After all, it is mostly women who do the cooking - in our case, expectant mothers. And it’s hard for them to cook many dishes to please everyone. I hope that you recipes you will like them and use them.

Turkey rolls

1 turkey fillet, 1 large onion, salt, mustard.

For the sauce: 1 tbsp. flour, 2 tbsp. sour cream, 100 ml. broth

Preparation:

Cut the turkey across the grain into 10-12 pieces. Lightly beat the slices. Season with salt, mustard and sprinkle with onions. Roll the slices into a tube and tie with thread.

Pour water into the pan. When the water boils, place the rolls there. Cook on low heat.

Make the sauce: grind the mustard with flour, add salt, add sour cream, dilute with the broth in which the rolls are cooked. Pour into meat and bring to a boil.

Chicken breast chops

4 chicken breasts, 3 cloves of garlic, 3 tbsp. l. finely chopped greens, 3 tbsp. l. lemon juice, 3 tbsp. l. olive oil, salt to taste.

Preparation:

Cut the breasts in half, place between two films and beat to a thickness of 0.5-0.7 cm.

Mix lemon juice, oil, chopped garlic and herbs. Pour this marinade over the meat for 30 minutes.

Place the meat in the pan and fry for 5 minutes on each side. You can grill the breasts (it will even be healthier). Serve breasts with green salad.

Fish balls

2 fillets of any fish, 1 egg, 1 onion, salt, 2 tbsp. l. flour, spices.

Preparation:

Cut the fillet into small pieces. Place in a bowl, add salt. Add finely chopped onion, flour, egg, spices and leave for 20 minutes.

Fry the meatballs in vegetable oil.

Fish stewed with sour cream

500 g fish fillet, 2 onions, 200 g sour cream, 2 tbsp. l. vegetable oil, 1 bunch of herbs, salt to taste.

Preparation:

Cut the fish into pieces, cut the onion into rings. Fry together in a frying pan.

Mix sour cream with chopped herbs. Pour sour cream over the fish and simmer for 15 minutes.

Baked fish

1 any River fish weighing 600 g, 1 lemon, 1 onion, 1 carrot, 2 tbsp. l. olive oil, salt to taste.

Preparation:

Clean and gut the fish, salt inside and outside, grease with oil and juice of half a lemon. Cut the onion into rings, carrots and lemon into slices. Salt the vegetables.

Place the fish on a baking sheet, place vegetables and lemon slices around it.

Bake in the oven at 200°C for about 30 minutes.

Stuffed pepper

4 sweet peppers, 2 onions, 300 g minced turkey, 2 eggs, 2 l. olive oil, salt and herbs to taste.

Preparation:

For the minced meat: lightly fry the chopped onion in olive oil, mix with the minced turkey, add a little water, and simmer until tender. Stir in the beaten eggs, add salt and simmer for another 1-2 minutes, you can add chopped herbs.

Remove seeds from peppers. Fill with minced meat, place in a mold and bake in the oven at 200°C for 15-20 minutes.

Carrot salad

4 medium carrots, juice of one lemon, 2 tbsp. l. olive oil, salt and sugar to taste.

Preparation:

Grate the carrots on a coarse grater. Add lemon juice and let the carrots soak. Season the salad with oil, to which add sugar and salt.

Salad from fresh vegetables № 1

2 fresh cucumber, 1 bell pepper, 200 g. white cabbage, bunch of greens (any), 2 tbsp. l. olive oil, 1 tbsp. l. lemon juice, salt to taste.

Preparation:

Cut the cucumbers and peppers into large rings, chop the cabbage thinly, chop the greens.

Mix everything, add salt and season with oil and lemon juice.

Fresh vegetable salad No. 2

1 bell pepper, 1 bunch of lettuce, 10 cherry tomatoes, 2 tbsp. l. sour cream, salt to taste.

Preparation:

Cut the pepper into rings, tear the salad coarsely, add cherry tomatoes (can be whole or cut - to taste).

Season the salad with sour cream, salt and serve.

Flatbread with salad

4 prepared flatbreads corn flour or thin pita bread, 200 g minced turkey, 1 onion, 1 tbsp. l. vegetable oil,

3 tomatoes, 2 sweet peppers, 1 bunch of any lettuce, 4 tbsp. l. soft curd cheese, 10 pitted olives.

Preparation:

Fry the ground turkey with finely chopped onion for about 20 minutes.

Cut the tomatoes into slices, pepper into strips, tear the salad with your hands.

Add the fried minced meat and soft cheese to vegetables.

Serve the salad wrapped in tortillas or pita bread.

Apricots with curd cream

15 fresh (or canned) large apricots or peaches, 100 g. soft cottage cheese, 1 tbsp. l. sugar, a pinch of cinnamon.

Preparation:

Cut apricots (peaches) in half (if canned, then they are already in halves). Grind 5 of them in a blender.

Mix cottage cheese with sugar and apricot mass.

Fill the halves of apricots (peaches) curd mass and sprinkle with cinnamon.

Baked pears with jam

4 pears, 4 tbsp. l. any jam.

Preparation:

Cut the pears in half, remove the core and bake in an oven preheated to 200°C for about 20 minutes or microwave oven 2 minutes. Serve with jam.

Banana cocktail

2 bananas, 0.5 l. milk, 2 tsp. sugar, 3 tbsp. l. crushed ice.

Preparation:

Cut the bananas into pieces, put on ice, sprinkle with sugar.

Add milk and mix everything with a mixer for 2 minutes at low speed.

Yogurt cocktail

250 ml. bio-yogurt or kefir, 2 apricots (other fruits, berries)

Preparation:

Place yogurt and apricots in a blender. Beat until smooth. Pour into chilled glasses and serve.

TO BE CONTINUED.

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