A Few Recipes for Eating Well

 Here are a few recipes that I used and enjoyed while I was pregnant. The flaxseed meal can be sprinkled into almost any casserole, soup, on sandwiches, or anything, to add some Omega 3.

Chicken salad sandwiches
1-    13oz Can Chunk chicken
½ Cup Kraft Parmesan Romano Salad Dressing (or your favorite dressing)
½ Cup frozen peas
¼ cup Flaxseed meal
Mix together serve as a sandwich on buttered bread with fixings as desired.
Broccoli Salad
2 heads broccoli, cleaned and cut
1 lb Fried crispy Bacon (I used the Hormel uncured with no Nitrates)
½ cup Sunflower seeds
½ cup Raisins
½ Cup Red onion, chopped
Dressing:
2 Cups Mayo or Miracle Whip
¼ - ½ Cup Rice Wine Vinegar
¼ - ½ Cup Sugar
¼ cup ground flaxseed meal
Mix Broccoli, Sunflower seeds, onion and raisins. Add the dressing. Mix to coat and add bacon before serving.

Super Duper homemade Power Bars
3 ½ cups oats
¾ cups raisins
2/3 cups sunflower seeds
½ Cups toasted sesame seeds
½ cups wheat germ
½ cup oat bran
3 tablespoons flax seeds
1 Tablespoon cinnamon
1 Teaspoon salt
1 cup coconut (organic, unsweetened if you desire)
1 + cups honey
5 cups butter (again, organic if desired) – melted
In a large bowl, combine first 11 ingredients. Stir in peanut butter, honey and butter. Press mixture into foil-lined 9x13 inch pan. Bake in oven preheated to 350 F for 15 minutes. Remove from oven, sprinkle chocolate chips over bars. Return to oven until its softened (about 2 minutes). Cool and keep refrigerated.

Hard Boiled Eggs
A great breakfast or snack on the go.
Place eggs in a saucepan covered by at least an inch of water. Heat to boiling. Remove from heat. Some recipes call to remove the saucepan from the heat and let sit in the heated water for 18 minutes, but I find that this consistently results in undercooked eggs (especially if you have jumbo size eggs!). I like to boil mine for several minutes, perhaps 5-10 and then remove from heat and let sit for another 10 minutes. I then strain the hot water from the saucepan and fill it with cool water and ice. This not only stops the cooking, but it also makes them easier to peel. Leave shell intact until ready to eat for better freshness.

Deviled Eggs
6 Hard boiled eggs
3 Tablespoons Mayonnaise, Salad dressing or half and half
½ teaspoon ground mustard (prepared mustard works in a pinch!)
Salt and pepper to taste
Paprika, olives or other garnish if desired
Peel eggs and cut in half lengthwise. Slip out yolks and mash them with a fork. Stir together remaining ingredients with yolks. Heap whites full with yolk mixture and garnish. Refrigerate in an airtight container.