Eating healthy and nourishing meals is crucial during pregnancy and the postpartum period. Finding quick, easy-to-make recipes that are both satisfying and nutritious can make mealtime simpler and more enjoyable. Here are four delicious and wholesome meal ideas perfect for pregnant women and new moms:
Garlic Parmesan Chicken:
This Garlic Parmesan Chicken recipe has an incredible sauce with plenty of fresh garlic, savory Parmesan cheese, white wine, and the best seasonings.
Ingredients:
Sauce
- 1 ¾ cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- ½ chicken bouillon cube
- ½ teaspoon EACH: onion powder, oregano, basil, parsley
Chicken/Other
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 2 teaspoons parsley
- 1-2 tablespoons olive oil
- ¾ cup dry white wine, see notes
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions:
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
- Season each side of the chicken with salt, pepper, and parsley.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
- Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.
- Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8 minutes.
- Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.
- Add the chicken back and spoon the sauce on top. Heat through for 5 minutes or until the sauce has reached your desired thickness. Garnish with parsley and serve with mashed potatoes and roasted vegetables of choice!
Grilled Chicken Wrap:
Ingredients
- 2 chicken breasts boneless and skinless, sliced into cutlets, 650g in total
- 1 teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon garlic granules
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil if frying
- 4 flour tortilla wraps
- 4 large iceberg lettuce leaves
- 1 cup cheddar or mozzarella cheese shredded
- ½ cup ranch dressing
Instructions:
- Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper.
- Heat oil in a pan, or a grill pan, or preheat your outdoor grill.
- Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through.
- The internal temperature of the center of the chicken must be at least 165°F (75°C).
- Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.
- Cut the chicken up, and assemble the wrap.
- To assemble, on a tortilla bread, layer lettuce leaves, followed by chicken, shredded cheese, and a drizzle of ranch dressing. Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides, then remove and slice the wraps in halves and serve.