|Wild and long grain rice mix||6 ounces|
|Olive oil||2 teaspoons|
|Brussels sprouts, trimmed and outer leaves removed||2 cups|
|Green beans, trimmed||2 cups|
|Part-skim mozzarella, shredded||¾ cup|
|Goat cheese, crumbled||4 ounces|
|Dried cranberries||2 tablespoons|
|Walnuts, chopped||2 tablespoons|
- Cook rice according to package directions, but omitting salt and spice packet (if included).
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and sauté for 2-3 minutes. Cover and reduce heat to medium; cook, stirring occasionally, until tender, about 5-6 minutes. Add green beans and sauté another 2-3 minutes, uncovered. Season with salt.
- Layer the rice, vegetables, cheeses, walnuts, and cranberries in a baking or casserole dish. Bake at 350˚F for about 25 minutes, until cheese is melted.
3 starches; 2 vegetables; 2 medium-fat meat substitutes; 1 fat
|Serving Size||¼ of recipe|
|Saturated Fat||7 g|
|Dietary Fiber||5 g|
Exercise during pregnancy has been associated with many benefits for mom and baby. This review supports the trend and finds that even one day of purposeful activity per week may reduce the need for cesarean birth.
Maternal Caffeine Intake May Be Associated with Low Birth Weight
Prevent Eczema in Kids with a Daily Dose of Moisturizer
Broccoli Sprout Compound Associated with Reduction in Autism Symptoms