Recipes for Breastfeeding Moms
November 30, 2008
Moms who are nursing their babies sometimes search for breastfeeding friendly recipes. The truth is, a nursing mom can eat whatever she wants. Unless her baby is allergic to a specific food, she should eat the same healthy diet she enjoyed during her pregnancy – and hopefully that she always eats!
This entire site is dedicated to whole foods recipes, so feel free to browse and print out whatever you want. There are a couple of recipes that are super easy for busy moms to make, for instance Bad day slow cooker chicken.
That one is fantastic for those days when your baby is teething and fussy and just wants to be held all day! Have your hubby throw one of those bagged salads on the table along with those frozen whole grain rolls you warm up, and dinner’s done!
Herb and Celery Stuffing Bake
November 8, 2008
Herb and Celery Stuffing Bake
What You Need:
1 C frozen cut green beans
1/2 C instant brown rice, uncooked
3 tbsp. butter
1 3/4 C water
1 (14 oz.) pkg. herb seasoned stuffing mix
1/2 C sweet dried cranberries
2 green onions, sliced thin
1 (10 3/ 4oz.) can organic cream of celery soup
How to Make It:
Place the green beans and rice in a large saucepan.
Add the butter and water into the pan.
Place the pan over high heat and bring the water to a rapid boil.
Once boiling add the stuffing mix.
Stir in the cranberries and onions.
Carefully add the soup to the pan and mix all the ingredients together well.
Set the oven temperature to 375 degrees and allow the oven to heat up.
Spray a square baking pan with a non stick cooking spray.
Spread the stuffing mixture into the pan.
Cover the pan with a piece of aluminum foil that has been sprayed with the cooking spray being sure the sprayed side is down over the casserole.
Bake 25 minutes.
Remove foil and continue baking 15 minutes or until the casserole begins to bubble around the edges and the top is a golden brown.
4 Servings
Cream of chicken soup also works well in this recipe. If you are not partial to brown rice, white rice works just as well.
Hearty Mushroom Noodle Casserole
November 8, 2008
Hearty Mushroom Noodle Casserole
What You Need:
1/2 C milk
1 (10 3/4oz.) can organic cream of mushroom soup
1/2 tsp. pepper
1/4 C Parmesan cheese
1 C frozen mixed vegetables
2 C whole grain noodles, cooked and drained
1 (4 oz.) pkg. Cheddar cheese, shredded
How to Make It:
Pour the milk in to a large mixing bowl.
Stir in the soup using a rubber spatula.
Sprinkle in the pepper and Parmesan cheese.
Add the vegetables and stir well to incorporate.
Carefully fold the noodles into the mixture.
Set the oven temperature to 400 degrees and allow the oven to preheat.
Spread the mixture into a 2 qt. casserole dish.
Bake in the preheated oven for 22 minutes.
Sprinkle the cheese on top and continue baking 5 more minutes or until the cheese has melted.
4 Servings
