Suggesting 4 dishes for pregnant mothers in the third trimester for dinner

Food for pregnant mothers in the third trimester for dinner will help mothers add strange dishes to the meal and somewhat reduce the headache of thinking about food during the day.

1. Crispy fish with broken Parmesan cheese is a dish for pregnant mothers in the 3rd trimester, both nutritious and strange.

Origin: USA

Type of dish: European

Time: Dinner

Specification: Baking

Taste: savory dish

Spicy: not spicy

Difficulty: easy to do

Total time to cook: 4 minutes of preparation and 6 minutes of cooking

Ingredient:

1 tablespoon parsley (chopped) - optional

2 Tbsp mustard • 1 garlic clove (chopped)

1/3 cup (about 30g) pureed parmesan cheese

1/2 cup bread crumbs

1 egg

2 fish fillets (approximately 150g each and any fish can be selected)

1 tablespoon olive oil 

Salt and pepper

Steps to be followed:

Heat the pan over high heat.

Prepare the minced garlic, crushed parmesan cheese, breadcrumbs, salt, pepper and olive oil (and parsley if desired).

Put parsley, garlic, parmesan cheese, breadcrumbs, salt and oil in a bowl and mix well to create a mixture for frying.

Match both sides of the fish fillet with salt and pepper; and then spread the mustard on the top of the fish fillet.

Dip the mustard-smeared fish face in the mixture in the bowl mixed in the previous step. Then spray a layer of oil to fry it golden brown.

Place ½ teaspoon of oil in a saucepan, turn on the stove and heat on high. When the pan is hot, place the fish fillet in the pan and then place the whole pan in the oven (about 15cm from the oven's heat source area) for 5-6 minutes. The fish is cooked when one side of the fish is yellow. Turn over the fish fillet if necessary. The flesh of the fish looks ragged, indicating that the fish is done.

When eating can include a piece of lemon.

2. Stir-fried tofu is a familiar but strange dish for pregnant mothers in the 3rd trimester 

Origin: Thailand

Type of dish: Asian

Time: Dinner

Specification: fried / fried

Taste: sweet and sour

Spicy: mildly spicy

Difficulty: easy to do

Total time: 10 minutes to prepare and 15 minutes to cook

Ingredient:

2 tofu packs about 400 grams

1 tablespoon of grape seed oil

3 tablespoons low-sodium soy sauce

1 bunch of scallions, finely chopped

3 large garlic cloves, minced

1 tablespoon chopped fresh ginger

Spinach is about 280 grams

1 teaspoon chili sauce

2 teaspoons sesame oil

Doing:

Stripping away the old sheath, layer by layer when it comes to the difficult young part of the banana flower, stop. Cut the cores in half and then thin the corns until the ends.

Take a bowl of water and add salt, and soak the thinly sliced ​​corns for about 20 minutes. Use hand squeeze to remove the sap and then rinse with cold water. Then drain the banana.

Place 1 tablespoon of oil in a pan over medium heat. Then add the onions and fry them until cooked. Add the thinly sliced ​​popcorn and stir until cooked.

Add oyster oil and mix well. Season with salt and pepper to taste. Lower heat to heat until the water in the pan is dry. Then turn off the heat and set aside.

Place the just cooked banana corn in a bowl with flour and egg mixture. Then put in the mold to mold or compress into a circle.

Heat 2 tablespoons oil in a saucepan over medium heat. Add the shaped banana popcorn and fry for 2-3 minutes on each side or until golden and crispy. Turn off the heat when it's done.

Serve with rice, couscous or quinoa. Or can be used as a hamburger.

3. Tofu beaten is a nutritious food for pregnant mothers in the 3rd trimester

Type of food: Vegetarian

Time: Dinner

Specification: fried

Taste: salty

Spicy: not spicy

Difficulty: easy to do

Total time: 5 minutes to prepare and 10 minutes to cook

Ingredient:

225 grams of tofu

¼ teaspoon of salt

1/8 teaspoon ground pepper

¼ teaspoon of turmeric powder

Doing:

Cut the tofu and crush it into small pieces. Use a fork to grind.

Heat a little oil in the pan. When hot enough, add the tofu and remaining ingredients. Stir well and cook over medium high heat for about 7 minutes.

Serve with toast and parsley.

4. Risotto rice with asparagus and lemon is a dish for pregnant mothers in the 3rd trimester in Europe.

Origin: France

Type of dish: French

Time: Lunch and dinner

Specification: fried and boiled

Taste: savory

Spicy: not spicy

Difficulty: easy to do

Total time: 5 minutes to prepare and 25 minutes to cook

Ingredient:

4 cups vegetable broth

2 tablespoons olive oil

1 chopped onion

2 crushed garlic cloves

1 lemon with smooth skin

3/4 cup of risotto rice

1 cup of asparagus, cut into short strips

2 tablespoons butter

Doing:

Heat the vegetable broth in the pan.

In another saucepan, heat the olive oil and fry the onions gently for 5 minutes.

Add the lemon peel and garlic and cook for another 2 minutes. Add the rice and asparagus.

Pour 2 teaspoons of hot vegetable broth. Cook and stir until the broth is depleted and absorbed into the rice. And 2 more ladles of vegetable broth. Continue stirring and adding broth until soft, about 15 minutes.

Add butter and cover. Turn off the heat and let stand for 4 minutes.

Open the lid of the pan and season with salt and pepper. Ladle into a bowl and eat it hot.

Dinner is an important meal of the day. The trimester mother or tired and anxious because coming days through labor . Therefore, hopefully with the suggestions above, it will help mothers increase the joy of eating.

See more:

For the fetus to gain weight quickly in the last 3 months, apply this method immediately

Distinguishing amniotic fluid and urine, important maternal problem in late pregnancy

Things you need to know when pregnant in the 3rd trimester