Pregnancy can take a toll on you, especially when it comes to feeding your family and yourself. There may be times when you feel like a master chef and then there may be times when you just don’t feel like stepping into the kitchen. Make full use of the former phase and cook some nutritious meals ahead, we say preparing and/or cooking ahead will ensure that your family (and you) will be well-fed even on days when you’re feeling poorly or just don’t feel like cooking. While it’ll be a great idea to cook favourite meals and freeze them for future meals, you may also want to try new recipes to diversify your diet and that of your family’s.

So, when you’re in the mood for cooking, get creative and awe them with your culinary prowess! Decide, shop and get started!

Firstly, decide on a menu for the week (or fortnight, if you’re up for it!). The internet is a treasure trove of recipe ideas for cook-ahead meals. Browse for recipes that use ingredients that are easily available. Look for make-ahead recipes for chicken, red meat, fish, pasta, soups, etc. You can even whip up some yummy breakfast ahead of time!

Next, you’ll need to jot down all the ingredients you’ll need for all those recipes. With your list of ingredients in hand, you can now cross check that with what’s already available (and still good to use) in your kitchen.

List down the stuff you need to buy and don’t forget those freezer friendly tin foils and zipper bags or containers for storage use. After you’ve done with your grocery shopping, you can get started!

Here are just three recipes out of hundreds that you can try!

Creamy Chicken pasta

Ingredients:
1 (16oz) box of pasta
4 tbsp butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tbsp dried basil
8 ounces cream cheese, softened
and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
6 ounces Parmesan cheese, grated (about 2 cups)
1/2 tsp ground black pepper
1/2 tsp salt, more to taste, if needed
1 cup of chicken, cooked and cubed

Method:
1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth, then stir in the sun-dried tomatoes.

2. Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in the parmesan cheese, pepper and salt. Add the cooked chicken and cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5 – 10 minutes.

3. Serve with cooked pasta.

Note: When making them into freezer meals — place pasta and sauce into foil tins. Wait until it cools down a little, cover with a foil and freeze.

Healthy buttermilk pancakes

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
1 tbs vegetable oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup
3 tbsp butter

Method:
1. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.

2. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle.

4. Turn pancakes over when tops are covered with bubbles and edges look cooked.

5. Serve with syrup, butter, fruits, etc.

Note: These rich and tasty pancakes can be kept frozen for up to a week and heated in a microwave for serving.

Spicy Beef & Brinjal Stew

Ingredients:
1 (1 1/2 pound) brinjal
4 tbsp soy sauce
1/4 cup chicken stock
1 tsp chili sauce
1 tsp white sugar
1/2 tsp ground black pepper
2 tbsp oyster sauce (optional)
1 tbsp cornstarch
4 tbsp water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tbsp chopped fresh ginger root
300 gms fresh shrimp — peeled, deveined, and diced (optional)
500 gms lean ground beef
1 tbsp sesame oil

Method:
1. Remove the brinjal stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.

2. Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot.

3. Saute the garlic, half of the green onions, ginger and shrimp for 3 to 5 minutes, stirring constantly, until they begin to brown.

4. Stir in the ground beef and cook for three more minutes, again stirring constantly, until browned.

5. Add brinjal into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you’re using fresh shrimp, add it during the last few minutes of cooking.

6. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.

Note: This dish freezes well and can be heated up to be enjoyed with hot rice.