Welcome to the Culinary Nourishment corner at MomaMimii, where we believe that delicious and nutritious meals can be a cornerstone of a joyous and healthy motherhood journey. In this section, we’ve curated a collection of quick, easy-to-make recipes specifically designed to support you during pregnancy, breastfeeding, and postpartum. We understand that time is precious for new moms, so these culinary creations are not only wholesome but also a breeze to prepare. From energizing snacks to hearty meals, our recipes are crafted to nourish you and your little one at every stage of this remarkable chapter. Embrace the pleasure of preparing and savoring delightful dishes that contribute to your well-being on this incredible maternal adventure.
Pan-Seared Salmon and Quinoa Salad with Lemon Vinaigrette
Ingredients:
1 cup quinoa, rinsed
2 cups water
2 salmon fillets
Salt and pepper to taste
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Instructions:
Cook Quinoa:
In a medium saucepan, combine quinoa and water.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and water is absorbed.
Fluff the quinoa with a fork and let it cool.
Prepare Salmon:
Season salmon fillets with salt and pepper.
Heat olive oil in a pan over medium-high heat.
Sear the salmon fillets for about 3-4 minutes per side, or until they are cooked through and have a golden crust. The internal temperature should be 145°F (63°C).
Make Lemon Vinaigrette:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Assemble Salad:
In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, red onion, and chopped parsley.
Flake the pan-seared salmon into bite-sized pieces and add it to the bowl.
Add Dressing:
Drizzle the lemon vinaigrette over the salad ingredients.
Gently toss everything together until well combined.
Serve:
Divide the salad among serving plates or bowls. Garnish with extra parsley if desired.
Ingredients:
4 boneless, skinless chicken breasts
4 cups mixed vegetables (e.g., broccoli florets, cherry tomatoes, bell peppers, carrots, and zucchini)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare Chicken and Vegetables:
Pat dry the chicken breasts with paper towels.
In a large bowl, toss the mixed vegetables with olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
Season Chicken:
Season both sides of the chicken breasts with salt, pepper, and a little olive oil.
Arrange on Baking Sheet:
Place the chicken breasts on a baking sheet lined with parchment paper or lightly greased.
Add Vegetables:
Spread the seasoned vegetables around the chicken on the baking sheet.
Bake:
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Cooking times may vary depending on the thickness of the chicken breasts.
Garnish and Serve:
Once done, remove from the oven, garnish with chopped fresh parsley, and serve hot.
Optional:
Squeeze a bit of fresh lemon juice over the dish for a burst of citrus flavor before serving.
This one-pan baked chicken and vegetables recipe is not only delicious but also a breeze to clean up. Enjoy your easy and nutritious meal!
Ingredients:
1 pound lean ground turkey
1 packet taco seasoning mix
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup water
Salt and pepper to taste
Taco shells (soft or hard)
Taco fixings:
Shredded lettuce
Diced tomatoes
Shredded cheese
Sour cream
Salsa
Chopped cilantro
Sliced jalapeños (optional)
Instructions:
Prepare the Ground Turkey:
Heat olive oil in a large skillet over medium-high heat.
Add diced onions and minced garlic to the skillet, sauté until onions are translucent.
Cook Ground Turkey:
Add the lean ground turkey to the skillet, breaking it apart with a spatula as it cooks.
Cook until the turkey is browned and cooked through.
Season the Turkey:
Sprinkle the taco seasoning over the ground turkey.
Pour in 1/2 cup of water to help distribute the seasoning evenly.
Mix well and let it simmer for 2-3 minutes until the flavors meld.
Adjust Seasoning:
Taste and adjust the seasoning with salt and pepper as needed.
Assemble Tacos:
Warm the taco shells according to package instructions.
Spoon the seasoned ground turkey into the taco shells.
Add Taco Fixings:
Top each taco with shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, chopped cilantro, and any other desired toppings.
Serve and Enjoy:
Arrange the tacos on a serving platter and serve immediately.
This quick and easy ground turkey taco recipe is versatile, allowing you to customize it with your favorite toppings. It’s perfect for a weeknight dinner or a casual gathering with friends and family. Enjoy your delicious and satisfying ground turkey tacos!
Ingredients:
1 lb (450g) beef sirloin or flank steak, thinly sliced
2 cups mixed colorful vegetables (bell peppers, broccoli, carrots, snap peas, etc.), sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil (divided)
2 cloves garlic, minced
1 teaspoon ginger, grated
Cooked rice or noodles for serving
Instructions:
Prepare the Beef:
In a bowl, mix the thinly sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it marinate for about 15-20 minutes.
Prepare the Sauce:
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, and hoisin sauce. Set aside.
Stir-Fry:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
Add the marinated beef to the hot pan and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the pan and set it aside.
Cook Vegetables:
In the same pan, add the remaining tablespoon of oil.
Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced vegetables to the pan and stir-fry for 3-4 minutes until they are crisp-tender but still vibrant.
Combine:
Return the cooked beef to the pan with the vegetables.
Pour the prepared sauce over the beef and vegetables. Toss everything together to coat evenly and cook for an additional 1-2 minutes until heated through.
Serve:
Serve the beef stir-fry over cooked rice or noodles.
Optional Garnish:
Sprinkle with sesame seeds or chopped green onions for added flavor and presentation.
Ingredients:
1 pound (450g) ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces/800g) crushed tomatoes
1 can (14 ounces/400g) tomato sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
Salt and pepper to taste
Olive oil
1 pound (450g) pasta (spaghetti, fettuccine, or your choice)
Grated Parmesan cheese (optional, for serving)
Instructions:
Cook Pasta:
Bring a large pot of salted water to boil.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare Sauce:
In a large skillet, heat a tablespoon of olive oil over medium heat.
Add chopped onions and minced garlic. Sauté until onions are translucent.
Cook Ground Beef:
Add ground beef to the skillet. Break it apart with a spatula and cook until browned.
Add Tomatoes and Sauce:
Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
Season with oregano, basil, thyme, salt, and pepper. Adjust the seasoning to your taste.
Simmer:
Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for about 15-20 minutes to allow the flavors to meld.
Combine with Pasta:
Add the cooked and drained pasta to the skillet with the meat sauce. Toss everything together until the pasta is well coated with the sauce.
Serve:
Divide the pasta with meat sauce among plates.
Optionally, sprinkle with grated Parmesan cheese on top.
Enjoy:
Serve immediately and enjoy your quick and delicious Pasta with Meat Sauce!
Ingredients:
1 cup cooked white or brown rice
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
1 cup salsa (store-bought or homemade)
1 ripe avocado, diced
1 lime, cut into wedges (for garnish)
Fresh cilantro, chopped (for garnish)
Salt and pepper, to taste
Instructions:
Prepare the Rice:
Cook 1 cup of rice according to the package instructions. Once cooked, fluff the rice with a fork.
Heat Black Beans:
In a small saucepan, heat the black beans over medium heat until warmed through. Add a pinch of salt and pepper to taste.
Thaw Corn:
If using frozen corn, thaw it by placing it in a bowl of warm water or microwaving it according to the package instructions.
Assemble the Bowl:
In serving bowls, layer the cooked rice, black beans, thawed corn, and diced avocado.
Add Salsa:
Spoon salsa over the top of the bowl. You can use mild, medium, or hot salsa, depending on your preference.
Garnish:
Sprinkle fresh cilantro over the bowl for a burst of flavor. Squeeze a lime wedge over the top for added brightness.
Mix and Enjoy:
Gently mix all the ingredients in the bowl to combine the flavors. Ensure that the salsa and lime juice are evenly distributed.
Customize (Optional):
Feel free to customize your vegetarian burrito bowl with additional toppings such as shredded cheese, sour cream, diced tomatoes, or hot sauce.
Serve Immediately:
Enjoy your quick and easy vegetarian burrito bowl immediately while the ingredients are fresh and flavorful.
Ingredients:
4 slices of whole-grain bread
1 large fresh mozzarella ball, sliced
2 large tomatoes, sliced
Fresh basil leaves
Balsamic glaze
Olive oil (optional)
Salt and pepper to taste
Instructions:
Prepare Ingredients:
Slice the fresh mozzarella ball into thin slices.
Slice the tomatoes into rounds.
Wash and pat dry the fresh basil leaves.
Toast the Bread (Optional):
If you prefer a warm sandwich, you can toast the slices of whole-grain bread in a toaster or on a grill pan until they are lightly golden.
Assemble the Sandwich:
On one slice of bread, layer slices of fresh mozzarella.
Add a layer of tomato slices on top of the mozzarella.
Place fresh basil leaves over the tomatoes.
Drizzle balsamic glaze over the basil leaves. You can also add a splash of olive oil if desired.
Sprinkle a pinch of salt and pepper to taste.
Complete the Sandwich:
Place another slice of whole-grain bread on top to complete the sandwich.
Serve:
Cut the sandwich in half diagonally or leave it whole, depending on your preference.
Ingredients:
4 large bell peppers (any color)
1 cup cooked quinoa
2 cups fresh spinach, chopped
1 cup crumbled feta cheese
1/2 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Optional: Red pepper flakes for some heat
Fresh parsley for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
Prepare the Filling:
In a large mixing bowl, combine the cooked quinoa, chopped spinach, crumbled feta, cherry tomatoes, minced garlic, and dried oregano.
Season the mixture with salt and pepper to taste. Add red pepper flakes if you like some spice.
Stuff the Peppers:
Spoon the quinoa and spinach mixture into each bell pepper, pressing down gently to pack the filling.
Place the tops back onto the peppers.
Bake:
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender.
Garnish and Serve:
Remove from the oven and let them cool slightly before serving.
Garnish with fresh parsley and additional feta if desired.
Ingredients:
8 small flour tortillas
2 cups sliced mushrooms (button or cremini)
2 cups fresh spinach, chopped
1 cup shredded Monterey Jack or mozzarella cheese
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 teaspoon minced garlic
Salt and pepper to taste
Optional toppings: salsa, sour cream, guacamole
Instructions:
Prepare the Filling:
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add sliced mushrooms and cook for 3-4 minutes until they start to brown.
Add chopped spinach to the skillet and cook for an additional 2 minutes until wilted.
Season with salt and pepper to taste. Remove from heat.
Assemble the Quesadillas:
Lay out 4 tortillas on a clean surface.
Sprinkle a layer of shredded Monterey Jack or mozzarella cheese on each tortilla.
Spoon the sautéed mushroom and spinach mixture evenly over the cheese.
Top with shredded cheddar cheese.
Top with Another Tortilla:
Place the remaining 4 tortillas on top to create a sandwich.
Cook the Quesadillas:
Heat a large skillet or griddle over medium heat.
Carefully transfer one quesadilla to the skillet and cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining quesadillas.
Serve:
Once cooked, remove the quesadillas from the skillet and let them rest for a minute before cutting into wedges.
Serve hot with optional toppings like salsa, sour cream, or guacamole.
Ingredients:
1 large eggplant, sliced into 1/2-inch rounds
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Eggplant:
Sprinkle the eggplant slices with salt and let them sit for about 15 minutes. This helps draw out excess moisture. Pat them dry with paper towels.
In three separate shallow dishes, place the flour in one, beaten eggs in another, and breadcrumbs in the third.
Coat the Eggplant:
Dredge each eggplant slice in the flour, shaking off excess.
Dip the floured slice into the beaten eggs, coating both sides.
Press the egg-coated slice into the breadcrumbs, ensuring an even coating.
Bake the Eggplant:
Place the coated eggplant slices on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 15-20 minutes or until the slices are golden and crispy.
Assemble the Eggplant Parmesan:
In a baking dish, spread a thin layer of marinara sauce.
Arrange half of the baked eggplant slices over the sauce.
Top each slice with a spoonful of marinara sauce, followed by a sprinkle of mozzarella and Parmesan cheese.
Repeat the layers with the remaining eggplant slices and toppings.
Final Bake:
Bake the assembled Eggplant Parmesan in the oven for an additional 20-25 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
Serve:
Allow the Eggplant Parmesan to cool for a few minutes before serving.
Garnish with fresh basil or parsley if desired.
Shrimp Stir-Fry with colorful veggies and a delicious soy-ginger sauce:
Ingredients:
1 pound large shrimp, peeled and deveined
2 cups broccoli florets
1 bell pepper, thinly sliced (use a mix of colors for visual appeal)
1 carrot, julienned
1 cup snap peas, ends trimmed
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil (for cooking)
1 tablespoon cornstarch (optional, for thickening the sauce)
Cooked rice for serving
Instructions:
Prepare the Shrimp:
Pat the shrimp dry with paper towels.
In a bowl, toss the shrimp with a pinch of salt and pepper.
Make the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, and sesame oil. Set aside.
Stir-Fry Veggies:
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add broccoli, bell pepper, carrot, and snap peas to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp. Remove the vegetables from the wok and set aside.
Cook the Shrimp:
In the same wok, add a bit more oil if needed.
Add the seasoned shrimp to the wok and cook for 2-3 minutes until they turn pink and opaque.
Combine and Finish:
Add the cooked vegetables back to the wok with the shrimp.
Pour the soy-ginger sauce over the shrimp and veggies. Toss everything together to coat evenly.
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the wok. Stir until the sauce thickens.
Serve:
Serve the shrimp stir-fry over cooked rice.
Ingredients:
4 cod fillets
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup chicken or vegetable broth
Juice of 2 lemons
Zest of 1 lemon
4 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Instructions:
Season the Cod:
Pat the cod fillets dry with a paper towel.
Season both sides of the fillets with salt and pepper.
Heat Olive Oil:
In a large skillet, heat olive oil over medium-high heat.
Sear the Cod:
Place the cod fillets in the hot skillet. Cook for 3-4 minutes on each side or until the fish is golden brown and easily flakes with a fork.
Make Lemon-Garlic Butter Sauce:
Remove the cod from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Deglaze with Broth:
Pour in the chicken or vegetable broth, scraping the bottom of the skillet to release any flavorful bits.
Add Lemon Juice and Zest:
Squeeze the juice of 2 lemons into the skillet and add the zest of 1 lemon. Stir to combine.
Finish with Butter:
Reduce the heat to low and add the butter to the skillet. Stir until the butter is melted and the sauce is well combined.
Return Cod to Skillet:
Place the seared cod fillets back into the skillet, spooning some of the lemon-garlic butter sauce over the top.
Simmer:
Allow the cod to simmer in the sauce for an additional 2-3 minutes or until it is heated through.
Serve: Transfer the cod fillets to serving plates, spooning extra sauce over the top.
Garnish with chopped fresh parsley.
This dish pairs well with steamed vegetables, rice, or a simple green salad.
Ingredients:
2 cans of tuna, drained
1/4 cup mayonnaise
1/2 cup celery, finely chopped
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
Salt and pepper to taste
8 large lettuce leaves (such as iceberg or butter lettuce)
Instructions:
Prepare Tuna Mixture:
In a medium-sized bowl, combine the drained tuna, mayonnaise, chopped celery, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Mix well until all the ingredients are evenly combined.
Adjust Seasoning:
Taste the tuna mixture and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed.
Prepare Lettuce Cups:
Gently wash and pat dry the lettuce leaves. These will serve as your wraps.
Assemble the Wraps:
Spoon a generous portion of the tuna mixture into the center of each lettuce leaf.
Wrap and Serve:
Carefully fold the sides of the lettuce leaves over the tuna mixture and then roll them up, creating a neat lettuce wrap.
Optional Garnish:
Garnish with additional chopped celery, a sprinkle of paprika, or a wedge of lemon for extra flavor.
Serve Immediately:
Arrange the tuna salad lettuce wraps on a serving plate and serve immediately.
Note:
Feel free to customize this recipe based on your preferences. You can add ingredients like chopped red onion, diced pickles, or fresh herbs for added flavor and texture. This recipe is versatile, so don’t hesitate to get creative with your favorite ingredients!
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