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Please share you nutritious yet quickish meal ideas! - Page 2

post #21 of 27
Thread Starter 
Jennifer, stir fry sounds so yummy right now.....

I realized that I hadn't shared any of my favorites so far!

Yesterday I made an AWESOME mediterranian pasta:

Whole Wheat Penne Pasta, cooked al dente

Toss in tab of butter and some extra virgin olive oil

add dried basil and/or Italian seasoning

chopped roma tomatoes

chopped burgendy olives

crumbled Feta

Romano cheese and cracked pepper to taste

Boy howdy it was so fresh and tasty!

Also, all of that minus the pasta would be great on a romaine salad, you could toss with dried cranberries and a bottled Greek vinegrette.

I also have been loving fresh pineapple, I often toss it with fresh strawberries if I have them. I heard strawberries have lots of protein, and pineapple is great for cell development (as is and yellow fruit or veggie. )

I love this thread, it really has helped me out...keep em coming!

thanks ladies!
post #22 of 27


Pasta with frozen veggies, salmon/tuna/or pollockcrab, mayo and pesto tossed together. Great hot or cold.

Scrambled eggs in a wrap.
Peanut butter and banana in a wrap.

I actually like canned organic chilli too.

Make a huge fruit salad, toss on some lemon juice to slow oxidization and eat all day long. Don't forget to share with DC... Cottage cheese also goes well in a fruit salad, but I cannot tolerate dairy...sigh.

Orzo with pine nuts, spinach and olive oil is great too.
post #23 of 27
We had a good lunch today--
box of chicken ravoli, frozen, forgot the brand name, comes in a blue box, sundried tomato sauce. It needs a jar of actual sundried tomatoes, IMO.

Frozen broccoli, thawed and then stir-fried with a bit of EVOO and melted butter (yes, both!) and a couple cloves of garlic. Could add some red pepper flakes, I didn't cuz I was out. (Saw it on that show with Giada DeLaurentis on the food channel. She did it for some kind of pasta salad thingy and put anchovies in it. I don't like anchovies.)

Garlic toast, the frozen, heat it up variety.

Took about 20 minutes, the bread took longer than the box said it should, pasta takes 12 mins. as advertised.

I do lots of toast and fruit. Toaster waffles with natural PB and some organic jelly fruit spread are yummy. so is chocolate malt o meal made with chocolate milk. :
post #24 of 27
Vegan Chili - my favorite - and easy to make!!


One 15 oz can of Red Kidney Beans
One 15 oz can of Black Beans
One 15 oz can of Lentils
One 28 oz can of Diced Tomatoes
Fresh Garlic
Extra Virgin Olive Oil or Vegetable Oil or the oil you prefer
Chili Powder
Dried Parsley


Finely chop garlic and put in sautee pan with a tablespoon or two of oil and simmer until aromatic.

Then add ALL canned food.

Add a tablespoon or two of chili powder, a dash of cumin, and a couple tablespoons of dried parsley.


Let it come to a boil, then turn it down to a simmer and cover.

15 minutes or so later, whalla!


This recipe is so easy and so flexible ... that's why I love it so much. Adjust the seasonings to you preference. Adjust the cook time to your preference of bean-tenderness. The longer it cooks the more pronounced the flavors. Have fun!!
post #25 of 27
^ that sounds so good and it's hecka easy to make! I'll have to try it sometime.
post #26 of 27

great sauce

I've been having tremendous luck lately with the recipes I find in "Peggy's Kitchen", especially the one for tomato basil sauce. You just process the ingredients in the blender and simmer for like 5 or 10 minutes. This whole thing takes a maximum of 15 minutes. It has saved me on more than one night!


When I can I make a triple batch and freeze some of it. I've used it for pasta, but also for things like a sauce on a grilled cheese, or added it to mac and cheese.
post #27 of 27
Two cans of garbanzo beans
Toss with EVOO, cumin, paprika, garlic powder, and pepper
Bake for 20 minutes at 375*

Make brown rice with tons of fresh grated garlic (minced works, too), cumin, a little butter, salt, pepper, a smidgen of chipotle pepper, and add a can of black beans when the rice has about 10 minutes left to cook. Zesty, but not too spicy--DD loves this!

My egg dish:
Beat 4 eggs
Butter (or coconut oil) in the skillet
When butter (or CO) is melted put sliced mushrooms, tomatoes, cilantro, whatever you would eat in an omlette basically into the pan
Add eggs on top
Add spice to taste on top of the eggs (I use salt, pepper, garlic and onion powders, and cumin)
Cover with cheddar cheese (optional)
Cover pan with lid and cook for 6-8 minutes
This is enough for DD and I for a meal
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