Nursing Mother's Menu

That a diet for nursing mothers is necessary for everyonefor women in labor - a myth. As a rule, during breastfeeding, the nutrition of a nursing mother may not differ in any way from her usual diet. Products for a nursing mother need to be fresh and varied. The diet of a nursing mother should be divided into as many meals as the number of feedings of the child per day. If the mother is allergic or the child has a severe allergy, then it is recommended to consult a doctor and create an individual diet for the nursing mother.

How to properly create a menu for a nursing mother?

First of all, regardless of the state of health, the following should be excluded from the nursing mother’s menu:

drinking alcohol, smoking - this leads to toxicity of the child's body;

eat highly allergenic foods such as chocolate, crayfish, mackerel, crabs;

drink strong tea and coffee, exciting the nervous system; harmful and green tea in large quantities;

abuse onions, garlic, spices.

There are some restrictions among the products for nursing mothers and babies prone to allergies, for example:

citrus fruits, strawberries, raspberries, tropical fruits;

Milk, eggs, honey, nuts, sugar;

mayonnaise;

black bread, legumes and grapes, leading to gas formation and bloating;

delicacy fish species consumed in large quantities;

carbonated drinks and mineral water;

Smoked meat, pickles, canned food, marinades;

fat and fatty meats.

What can a nursing mother eat? First of all, a nursing mother's menu for a week must necessarily contain the following products:

dairy and sour-milk products;

low-fat meat of beef, pork, rabbit, white poultry meat;

river and sea fish;

butter and vegetable oil;

cereals, bread (preferably with bran);

dry biscuits, marshmallows, marmalade, pastille;

vegetables and fruits;

a plentiful drink - tea, mors, compote, not aerated mineral water.

In short, a nursing mother can eat everythingcontains vitamins, fiber, proteins and other important nutrients. Fruits and berries are not always allergens - most often, they are useful for nursing mothers, due to the high content of vitamins. A nursing mother should definitely include fruit compotes and fruit drinks in her menu. The following fruits are useful for a nursing mother: green and yellow apples, banana, pear, kiwi, plum, grapefruit. A nursing mother's menu should daily include meat, dairy or fermented milk products, fruits and vegetables. Preference in choosing a method of cooking food should be given to boiling, stewing or baking.

Sample menu of nursing mother for a week

Monday

Breakfast: Omelette, wheat bread with butter, sweet cottage cheese with dried apricots, tea with milk. Ingredients:

2 pcs. eggs
60 ml of milk
150-200 g curd mass fat content of 5-9%
50 g of butter
2 tbsp. tablespoons sour cream 15-18% fat content
slice of bread
salt

Method of preparation: Prepare an omelette from 2 pcs.eggs: beat raw chicken eggs, add 30 ml of milk, salt to taste, mix well. Melt 20 g of butter in a hot frying pan, pour in the beaten eggs, cover with a lid. Fry over low heat for 3-4 minutes, periodically piercing the omelette with a wooden spatula so that the liquid flows down and the omelette does not burn. Mash the curd mass with a fork, add sour cream, mix. Spread 30 g of butter on bread. Add 30 ml of milk to a brewed glass of tea. Enjoy! Lunch: Oatmeal soup with potatoes and sour cream, stewed meat with potatoes, salad of seasonal vegetables or carrots with sugar and sour cream, wheat bread, compote. Ingredients:

500 g of beef (scapula)
11 pcs. potatoes
2 liters of water
3 tbsp. spoons of oatmeal
50 g of butter
2 pcs. onions
1 PC. carrots
1 cucumber
1 tomato
100 g of white cabbage or Peking cabbage
3 tbsp. tablespoons vegetable oil
seasoning for meat
fresh greens
sugar
salt

Method of preparation:Prepare stewed meat with potatoes. To do this, clean the meat from films and sinews, cut into small pieces. Heat vegetable oil well in a frying pan, lay out the meat in one layer, fry. Transfer the meat to a large saucepan, pour 1 liter of boiling water. Simmer for 20-30 minutes. Cut 8 peeled potatoes into strips, add to the saucepan with the meat. By the way, the water in the saucepan should not completely cover the potatoes: it should be visible between the potatoes. Mix everything thoroughly, bring to a boil. Cover with a lid and put in an oven preheated to 180 ° C. Simmer for about an hour. Stir the meat and potatoes 3-4 times during stewing. Separately, fry finely chopped onions in vegetable oil. At the end of cooking, add salt to the dish, add the fried onions, stir and leave in the oven for another 5-7 minutes. Season the cooked meat lightly with spices, add finely chopped greens. Stir and let the dish stand for 20 minutes. Meanwhile, prepare the soup. To do this, pour 3 tablespoons of oatmeal into 1 liter of hot water, add 3 finely chopped potatoes. Heat for 7-8 minutes over high heat. Separately, sauté 1 onion and 1 carrot in 50 g of butter, add the fried vegetables to the soup. Keep the soup for another 2-3 minutes at medium power, add salt. Let it simmer under the lid for another 2-3 minutes and serve. Prepare a vegetable salad: cut the cucumber into thin rings, chop the tomato and cabbage, add salt, season with vegetable oil. Enjoy! Afternoon snack: Cottage cheese, kefir or tea with milk, fruit. Ingredients:

200 g cottage cheese 5-9% fat content
3 tbsp. tablespoons of sour cream
sugar

Method of preparation:Mix cottage cheese with sour cream, add sugar to taste. Wash, peel and slice the fruit separately. Enjoy! Dinner: Pasta with fish meatballs, vegetable stew, tea with milk. Ingredients:

500 g fillets of any fish
200 g white cabbage
4 tbsp. spoons of milk
150 g of water
2-3 pcs. potatoes
1 PC. carrots
1 vegetable marrow
1 tomato
1 PC. sweet pepper
2 pcs. onions
2 tbsp. tablespoons butter
1 teaspoon of tomato paste
70 g white bread
vegetable oil
salt, pepper, greens - to taste

Method of preparation:Mince the fish fillet twice. Soak white bread in milk, finely chop 1 onion and add to the fish. Pepper and salt the mince and knead thoroughly. Roll the prepared mince into balls, grease the stewing pan with butter and place the fish balls in it. Mix the tomato paste thoroughly in 50 g of water and pour it over the meatballs. Simmer over medium heat under a lid for 9-10 minutes. Make a vegetable stew. To do this, fry 1 onion and carrot, add diced potatoes. To prevent the vegetables from burning, add about 100 g of water. Then add diced zucchini and finely chopped cabbage. Leave to boil. If the water starts to boil away, add a little more water. After boiling, add chopped tomatoes and sweet peppers. Simmer until done. Before serving, boil the pasta for a side dish with the meatballs. Enjoy your meal! Before bed: Ryazhenka and banana.

Tuesday

Breakfast: Milk buckwheat porridge, bread with butter, tea with milk. Ingredients:

4,5 tbsp. + 30 ml of milk
2 tbsp. buckwheat groats
1/2 tbsp. cream
30 g of butter
a piece of wheat bread
salt

Method of preparation:Sort out the buckwheat, rinse, pour in milk, cook until it boils away completely, then pour in cream, salt and put in a preheated oven for 10-15 minutes. Spread butter on the bread, make tea with milk. Enjoy! Lunch: Chicken soup with potatoes, boiled veal with rice, vegetable stew, wheat bread, jelly, fruit. Ingredients:

1 liter of chicken broth
500 g of veal
200 g of chicken fillet
200 g white cabbage
450 g of water
250 g sour cream
7 pcs. potatoes
1 PC. leeks
1 PC. onions
1 PC. carrots
1 vegetable marrow
1 tomato
1 PC. sweet pepper
2-3 tbsp. tablespoons of sour cream
1 tbsp. a spoonful of butter
1/2 tbsp. table spoon vinegar 3%
parsley
salt

Method of preparation: Prepare the soup.To do this, cut the chicken fillet into pieces and 4 potatoes into cubes. Cut the leek into thin rings and finely chop the onion. Heat the butter in a saucepan, put the potatoes, leek and onion in there, simmer for 3-4 minutes. Pour in the chicken broth and bring to a boil. Cook for 15 minutes. Use a mixer to puree the soup, add the chicken fillet. Cook for another 8-10 minutes over medium heat. Mix with sour cream and salt. Chop the parsley and add to the finished soup. Cook the veal. Rinse the meat and soak in cold water for 1 hour. Drain the water. Cut the meat into several pieces, put in a saucepan, pour in 350 g of water, add vinegar, salt and bring to a boil. Cook over low heat for 10 minutes. Drain the water. Pour fresh cold water over the meat and let it cool. Drain the water again. Clean the meat from films and tendons. Boil rice as a side dish. Make a vegetable stew. To do this, fry 1 onion and carrot, add 3 diced potatoes. To prevent the vegetables from burning, add about 100 g of water. Then add diced zucchini and finely chopped cabbage. Leave to boil. If the water starts to boil away, add a little more water. After boiling, add chopped tomatoes and sweet peppers. Simmer until done. Enjoy! Afternoon snack: Cottage cheese and apple casserole or lazy vareniki, juice. Ingredients:

250 g cottage cheese fat content of 5-9%
4 green apples
2 pcs. eggs
4 tbsp. spoons of sugar
2 tbsp. tablespoons semolina
2 tbsp. tablespoons butter
breadcrumbs

Method of preparation: Prepare the soup.To do this, cut the chicken fillet into pieces and 4 potatoes into cubes. Cut the leek into thin rings and finely chop the onion. Heat the butter in a saucepan, put the potatoes, leek and onion in there, simmer for 3-4 minutes. Pour in the chicken broth and bring to a boil. Cook for 15 minutes. Use a mixer to puree the soup, add the chicken fillet. Cook for another 8-10 minutes over medium heat. Mix with sour cream and salt. Chop the parsley and add to the finished soup. Cook the veal. Rinse the meat and soak in cold water for 1 hour. Drain the water. Cut the meat into several pieces, put in a saucepan, pour in 350 g of water, add vinegar, salt and bring to a boil. Cook over low heat for 10 minutes. Drain the water. Pour fresh cold water over the meat and let it cool. Drain the water again. Clean the meat from films and tendons. Boil rice for a side dish. Make a vegetable stew. To do this, fry 1 onion and carrot, add 3 diced potatoes. To prevent the vegetables from burning, add about 100 g of water. Then add diced zucchini and finely chopped cabbage. Leave to boil. If the water starts to boil away, add a little more water. After boiling, add chopped tomatoes and sweet peppers. Simmer until done. Enjoy! Dinner: Stolichny salad (or something similar), compote. Ingredients:

250 g of poultry meat
4 things. eggs
2-3 pcs. potatoes
2 pcs. pickled cucumbers
1 PC. carrots
3-4 tbsp. tablespoons of sour cream
salt to taste

Method of preparation:Cook the chicken fillet in boiling water for 10-15 minutes. Cool the meat and tear it with a fork. Boil the potatoes, carrots and eggs, peel them. Cut the potatoes into cubes, grate the carrots on a coarse grater, finely chop the eggs and pickles. Salt to taste. Mix thoroughly, season with sour cream. Enjoy! Before bed: Kefir and biscuits.

Wednesday

Breakfast: Boiled fish (lean), boiled potatoes with carrots and fresh herbs, wheat bread with butter and cheese, tea with milk. Ingredients:

500 g of pollack fish (or any other)
4 potatoes
1 PC. carrots
30 grams of cheese
a piece of wheat bread
butter
fresh greens
salt

Method of preparation: Boil the fish.To do this, gut the defrosted fish, trim the fins, and cut into portions. Bring water to a boil in a saucepan, add a little salt, and lower the fish pieces into it. Cook for 7-10 minutes over low heat. For flavor, you can add onions and bay leaves to the boiling water. Boil the potatoes in salted water. Boil the carrots and grate them. Add grated carrots and chopped herbs to the potatoes. Put a thin slice of cheese on a piece of bread. Add milk to the tea. Enjoy! Lunch: Vegetable soup, rice casserole with sour cream, wheat bread, compote or fruit drink, fruit. Ingredients:

400 ml of water
3 tbsp. milk
1 tbsp. rice
30-40 g of fresh cabbage
3 potatoes
1 PC. onions
2/3 tbsp. spoons of millet
2 tbsp. tablespoons butter
1 PC. carrots
1 tbsp. a spoonful of sugar
1 tbsp. spoon of ground breadcrumbs
1 teaspoon of tomato paste
10-15 g of vegetable oil
sour cream for refueling
fresh greens
salt

Method of preparation: Prepare vegetable soup.To do this, chop the cabbage, put it in boiling water and bring to a boil. Then add chopped potatoes and cereals. Separately, sauté finely chopped onion and grated carrots in vegetable oil, fry for 5-7 minutes until golden brown, then add tomato paste and keep on the fire for a couple more minutes. Transfer the finished frying to the soup, bring to a boil and cook for 8-10 minutes. Add chopped herbs to taste, put sour cream in a plate. Make a rice casserole. Bring the milk to a boil, stirring constantly, then pour in the rice, cook until thickened. Then remove from heat, add salt and sugar, stir. Grease a baking dish with butter, put the cooked rice there, sprinkle with breadcrumbs and bake in the oven until done. Divide the finished casserole into portions and pour sour cream over it before serving. Enjoy! Afternoon snack: Kefir or sour milk, sweet bun, fruit. Dinner: Cottage cheese with sour cream, kefir or tea with milk. Ingredients:

200-250 g cottage cheese 5-9% fat content
3 tbsp. tablespoons of sour cream
sugar

Method of preparation: Mash the cottage cheese with a fork, add sour cream and sugar to taste. Enjoy your meal! Before bed: Berry jelly and dry biscuits.

Thursday

Breakfast: Navy-style macaroni with meat, boiled beetroot and pickled cucumber salad, tea with milk. Ingredients:

850 g of beef meat
300 g of pasta
300 g of beetroot
250 g of pickled cucumbers
100 g prunes
50 g walnuts (ground)
1 onion
1 PC. carrots
light mayonnaise (low-calorie)
butter

Method of preparation:Prepare navy-style pasta with meat. To do this, remove films and sinews from the meat and cut into small pieces. Bring water to a boil, add meat and peeled carrots. When the water boils again, remove the foam and add salt. Cook the meat until tender. Finely chop the onion separately, fry until golden brown, and cook the pasta. Mince 600 g of boiled meat and carrots. Add the onion to the resulting mince and mix. Lightly fry the mince in butter. Combine the finished mince with the pasta. Prepare a salad. Cut 250 g of boiled meat and pickled cucumbers into strips. Boil the beets and cut into strips. Scald the prunes with boiling water, chop finely and add to the meat. Season the salad with mayonnaise and sprinkle with chopped nuts. Enjoy your meal! Lunch: Low-fat borscht, stewed vegetables, steamed meat cutlet, wheat bread, compote. Ingredients:

500 g of beef meat
125 g bread
150 ml of water
80-100 ml of milk
100 g of cauliflower
100 g of white cabbage
50 g of parsley
50 g of parsnip
1 leek
1 sweet pepper
1 PC. chicken thigh
2 potatoes
2 beets
3 carrots
1/4 cabbage head
2 tbsp. table spoon vinegar 9%
1-2 tbsp. tablespoons vegetable oil
1 tbsp. a spoon of wheat flour
1 tbsp. a spoonful of sugar
lemon
salt

Method of preparation:Make borscht with chicken broth. To do this, put the chicken leg in a 3-liter saucepan and cover with water. Bring to a boil over medium heat. Then drain the water, rinse the leg with cold water, put it back in the saucepan, cover with water and bring to a boil again. Salt the broth and cook over medium heat for 15-20 minutes. Peel the potatoes and cut into strips. Grate the peeled beets and 2 carrots on a coarse grater. Pour vegetable oil into a preheated frying pan, put in the grated beets and carrots, sprinkle with sugar, add vinegar and stir. Simmer under a closed lid for about 10-15 minutes. Chop the cabbage as finely as possible. Remove the chicken from the saucepan, remove the meat from the bones. At this time, put the peeled meat and potatoes into the broth, cook for 5 minutes, add the cabbage and cook for another 5 minutes. Then put the stewed beets and carrots into the pan and cook for another 12-15 minutes. The finished borscht should stand under a closed lid for 25-30 minutes. Before serving, squeeze the juice of a lemon wedge into each plate. Steam the meat patties. Boil the beef, mince, add the bread soaked in 30-50 ml of milk, mix and mince again. Salt and beat, gradually pouring in cold water. Form the patties, put them in a steamer and steam under a closed lid at low heat for about 15-20 minutes. Remove the finished patties to a plate. Cook the stewed vegetables. Peel the vegetables and cut them into small slices or pieces, divide the cauliflower into umbrellas. Bring water to a boil in a 3-liter saucepan, add vegetables, add salt at a rate of 1 teaspoon per 1 liter of water. By the way, the water should barely cover the vegetables. Cook until soft. Separately, mix 50 ml of milk and wheat flour in a bowl. Carefully pour the mixture into the saucepan with vegetables. Cook over low heat for 5-7 minutes. Add chopped parsley, stir and season. Serve the stewed vegetables with meat cutlets. Enjoy! Afternoon snack: Kefir or dried fruit compote, biscuits, fruit. Dinner: Pumpkin porridge, wheat bread with butter and cheese, tea with milk. Ingredients:

500-600 g of refined gourd
1 tbsp. spoons of millet
30 g of butter
30 grams of hard cheese
wheat bread
milk
sugar
salt

Method of preparation: Prepare porridge.To do this, cut the peeled pumpkin into small cubes, put it in a saucepan and pour in water. By the way, there should be twice as much water as pumpkin. Cover the saucepan with a lid and put it on the fire until it boils, then reduce the heat to a minimum and simmer until done. Then add washed millet and sugar to taste to the pumpkin porridge, add salt, increase the heat and cook until done. Put the finished pumpkin porridge in plates, pour in milk to taste. Grease the bread with butter and cover with a slice of cheese. Enjoy! Before bed: Yogurt and compote.

Friday

Breakfast: Milk rice porridge with fruit, wheat bread with butter, tea with milk. Ingredients:

1/2 tbsp. rice
1 1/2 tbsp. milk
5 tbsp. spoons of water
fruit (for example, a banana or a pear)
butter
sugar, salt - to taste

Method of preparation:To make rice porridge, first of all, you need to rinse the rice and cook until half-cooked. Then rinse the rice under cold water. Separately, bring the milk to a boil and put the rice in it, add salt and cook over low heat. When the rice is almost ready, add sugar and chopped fruit. Then cover the porridge with a lid and cook for another 8-10 minutes. You can put butter in a plate with porridge. Enjoy! Lunch: Cabbage soup with fresh cabbage, boiled fish with mashed potatoes, cauliflower vegetable salad, wheat bread, juice. Ingredients:

500 g of beef on the bone
500 g of pollack fish (or any other)
300 g of white cabbage
200 g of colored cabbage
80-100 ml of milk
1/2 tbsp. sour cream 20% fat
8 pcs. potatoes
2 onions
2 carrots
1 fresh cucumber
1 apple green
1 tbsp. a spoonful of sugar
1 teaspoon of lemon juice
fresh greens
Lettuce leaves, almonds - for decoration
pepper, salt - to taste

Method of preparation:Prepare cabbage soup from fresh cabbage. First of all, you need to wash the beef, peel 1 onion and 1 carrot without chopping, put everything in a saucepan, cover with water, add salt and cook until tender for 40-50 minutes. When the meat is cooked, take it out, cool and cut into small pieces. Cut 3 potatoes into cubes, chop the cabbage thinly. Put the potatoes and cabbage in beef broth and cook over low heat. Finely chop 1 onion, grate 1 carrot on a coarse grater, and sauté them in vegetable oil until golden brown. When the cabbage and potatoes in the saucepan are ready, add the sautéed vegetables, chopped meat and cook the cabbage soup for another 5-7 minutes. Add chopped greens 2 minutes before it is ready. If necessary, add salt to taste. Boil the fish. To do this, gut the defrosted fish, trim the fins, and cut into portions. Bring water to a boil in a saucepan, add a little salt, and lower the fish pieces into it. Cook for 7-10 minutes over low heat. For flavor, you can add onions and bay leaves to the boiling water. Make mashed potatoes. To do this, boil 5 potatoes in salted water, drain the water, and mash the potatoes with a masher. Bring milk to a boil, pour into the mashed potatoes. Beat into a puree with a blender or mixer. Make a vegetable salad. To do this, boil the cauliflower, separate into umbrellas. Peel the fresh cucumber and apple, cut into slices. Mix everything in a bowl, season with sour cream, add lemon juice, sugar, pepper and salt to taste. Place the mixture in portions on green lettuce leaves. Garnish with chopped almonds. Enjoy! Afternoon snack: Cottage cheese with carrots, tea with milk, fruit. Ingredients:

200-250 g of cottage cheese with a fat content of 5-9%
30 ml of milk
1 carrot
2-3 tbsp. tablespoons of sour cream

Method of preparation:Mash the cottage cheese with a fork, grate the carrots on a medium grater. Mix, season with sour cream. Add 30 ml of milk to the tea, peel the fruit and cut into slices. Enjoy! Dinner: Cabbage rolls in sour cream sauce, dried fruit compote, fruit. Ingredients:

800 g minced meat beef-beef
1 fork cabbage white (not young)
250 grams of steamed rice
1 PC. onions
sour cream
tomato paste
wheat flour
vegetable oil
seasoning for minced meat, pepper, salt - to taste

Method of preparation:Separate the cabbage from the stalk, remove the leaves, boil each leaf in salted water for 3-5 minutes, carefully remove the leaves with a slotted spoon so as not to tear them, and place them on a plate to drain the remaining water. There is another way to prepare the leaves for cabbage rolls. Take a large saucepan, pour in enough water so that you can then put the head of cabbage in it without the water leaking over the edges of the pan. Bring the water to a boil, lower the head of cabbage with the cut out stalk, and cook, removing the top leaves with a fork (the leaves, when ready, will begin to peel off the head of cabbage). Prepare the filling for the cabbage rolls. To do this, boil the rice until half cooked, cool, peel and finely chop the onion, fry in vegetable oil. Knead the filling: minced meat, boiled rice, fried onion, seasoning for minced meat, pepper, salt and a little water. Cut off the spine of a boiled, cooled cabbage leaf, put the filling in, and roll it into an envelope. Place the finished envelopes in a stewing dish. Separately, fry the flour in vegetable oil, add water and stir for 2-3 minutes until thickened. Then add sour cream, tomato paste, salt, pepper, herbs and cook over low heat for another 2-3 minutes. Pour this sauce over the cabbage rolls, cover and simmer for 15-20 minutes. Enjoy! Before bed: sour milk and biscuits.

Saturday

Breakfast: Cottage cheese with fruit and tea with milk. Ingredients:

200 g curd mass
1 banana (you can pear, apple or other to taste)
3 tbsp. tablespoons of sour cream

Method of preparation:Mash the curd mass with a fork, add sour cream. Separately, grate the banana, add to the curd, mix. Enjoy! Lunch: Potato soup, meatballs with buckwheat porridge, fresh vegetable salad, wheat bread, compote or juice. Ingredients:

1 l broth (chicken, beef - to taste)
1.5 liters of water
200 ml cream
1.2 kg of potatoes
800 g carrots
750 g minced meat (pork-burger)
200 g of green peas
100 g of white cabbage
2 pcs. eggs
1 fresh cucumber
1 tomato
1 sweet pepper Bulgarian
1/2 onion
8 tbsp. tablespoons vegetable oil
1 tbsp. a spoon of wheat flour (with top)
1-2 tbsp. spoons of tomato paste
4 teaspoons of sour cream
1 hour cup of rice in Krasnodar
2 bay leaves
2 cloves of garlic
parsley
pepper, salt - to taste

Method of preparation:Make potato soup. Peel the potatoes, carrots and 4 onions, then cut the potatoes into cubes, grate the carrots and finely chop the onion. Fry the potatoes, carrots and onions in 4 tablespoons of vegetable oil in a preheated frying pan, add salt and pepper to taste. Transfer the vegetables to a saucepan, pour in the broth, add the bay leaf and chopped parsley. Cook the potato soup over low heat for 15-20 minutes. Remove 2 tablespoons of vegetables from the saucepan, cook the rest for another 10 minutes, then remove the bay leaf and parsley. Grind the vegetables in the soup until creamy, add the cream and stir. Add the previously set aside vegetables and green peas to the soup. Cook for a few minutes over low heat. Add salt and pepper again if necessary. When serving, add sour cream to the plate. Prepare the meatballs. Pour two cups of cold water over the rice, add salt, put on the fire until boiling, cook for 10 minutes. Then remove the rice and leave it under the lid for 15 minutes, without draining the water. Put the cooked rice in a bowl and cool. Then beat the raw eggs into the rice, mix everything well. Add the minced meat, salt and pepper. Knead the minced meat with the rice until smooth. Then be sure to beat the minced meat: lift the entire mass and forcefully drop it back into the bowl. Repeat 5-6 times or more. Preheat the oven to 220 ° C, grease the baking sheet with 1 tbsp. spoon of vegetable oil. Form round meatballs with hands moistened in water. Bake in the oven for exactly 20 minutes. Prepare the gravy for the meatballs. To do this, cut 1/2 of the onion and garlic into rings and circles, respectively. Pour 3 tablespoons of vegetable oil into a frying pan and fry the onion and garlic in them for 4-5 minutes, stirring constantly. Then add flour and tomato paste. Mix everything well and fry for another 2-3 minutes. Pour in 1 liter of cold water and stir until the flour lumps disappear. Bring the gravy to a boil, add salt, add spices to taste. Remove from the stove. Remove the meatballs from the oven, pour 1/2 of the prepared gravy over them and put them in the oven for another 15 minutes. Store the other half of the sauce in the refrigerator in case the meatballs need to be reheated. Prepare buckwheat porridge for a nursing mother. Sort and rinse the buckwheat, pour into a saucepan, add 500 ml of water, put on high heat until boiling. Then reduce the heat, add salt. Cook for 20-25 minutes until fully cooked. Serve with meatballs and gravy. Prepare a salad of fresh vegetables. To do this, cut the cucumber, tomato, bell pepper into pieces, shred the cabbage. Salt and season with vegetable oil. Enjoy! Afternoon snack: Kefir, cookies, fruit. Dinner: Boiled meat and vegetable salad with sour cream, wheat bread, jelly. Ingredients:

500 g of veal
300 g of peas green (canned)
300 g of corn (canned)
200 g of sour cream with a fat content of 20%
4 potatoes
3 carrots
3 pcs. eggs
1 PC. onion (small)
1-2 pcs. cucumber (fresh)
1/2 tsp sauce (dry)
fresh herbs (parsley, green onions)
salt

Method of preparation:Boil the meat and divide into two equal parts. Boil the potatoes, carrots and eggs. Cut one part of the meat into pieces and place them on the bottom of the salad bowl. Cut the potatoes and carrots into pieces. Put a layer of potatoes on top of the meat and carrots on top. Open the corn and peas and drain the liquid from the jar. Finely chop the onion. Put a layer of corn in the salad and onion on top. Prepare the sauce. To do this, pour the dry sauce into the sour cream, salt to taste and mix. Pour some of the sauce into the salad on a layer of onion. Cut the fresh cucumber into rings and place them around the edge of the salad in a circle. Put green peas in the resulting center. Grate the eggs on a coarse grater and sprinkle them over the peas. Chop the green onions and lightly sprinkle them over the eggs. Pour the remaining sauce over the salad. Put some parsley on top for decoration. Put the salad in the refrigerator to soak in the sauce. Cut the second part of the meat into pieces, before serving the salad, put the meat in plates. Enjoy your meal! Before bed: Ryazhenka.

Sunday

Breakfast: Muesli with milk and fruit, wheat bread with butter and cheese, tea with milk. Ingredients:

dry muesli
milk
fruit

Method of preparation:Bring milk to a boil, pour it over the muesli, cover with a lid so that the flakes swell. Salt to taste. Peel the fruit, cut it, mix with milk porridge. Enjoy! Lunch: Low-fat beef borscht, mashed potatoes with chicken cutlets, vegetable stew, wheat bread, juice. Ingredients:

600 g chicken fillet
100 g butter butter
1/2 tbsp. milk or cream
1 egg
1 PC. onions
2 slices of white bread
breadcrumbs
nutmeg
vegetable oil
pepper, salt - to taste

Method of preparation:Prepare borscht according to the recipe from the menu for Thursday, vegetable stew from the menu for Monday and mashed potatoes from the menu for Friday. Prepare cutlets. Dry the chicken fillet with a paper towel. Sauté the onion in vegetable oil. Soak the bread (or loaf) in milk. Pass the chicken fillet, soaked and squeezed bread, fried onion through a meat grinder. Salt and pepper the prepared minced meat, add nutmeg and a raw egg. Form cutlets from the minced meat, roll them in breadcrumbs or flour, and fry in butter over low heat for 10-15 minutes until done. Serve the cutlets with mashed potatoes. Enjoy! Afternoon snack: Fruit, wheat bread with butter and cheese, tea with milk. Dinner: Omelette with ham, vinaigrette, wheat bread, jelly. Ingredients:

200 ml of milk
200 grams of ham
100-150 g of pickled cabbage
4 things. eggs
2-3 pcs. potatoes
2 pcs. tomatoes
3 pcs. onions
2-3 pcs. pickled cucumbers (small)
1-2 carrots
1 PC. beets
1 teaspoon of flour
vegetable oil
green onion
pepper, salt

Method of preparation: Prepare an omelette.To do this, finely chop 2 onions, cut the ham into strips, and the tomatoes into cubes. Sauté the onion in vegetable oil until golden brown, add the ham and continue frying. Place the ham on the bottom of the baking dish, and the tomatoes on top. Beat the eggs with salt and pepper separately. Add flour and mix thoroughly. Then add milk and mix again. Pour the mixture of beaten eggs, milk and spices over the tomatoes. Bake for 20-25 minutes in an oven preheated to 180°C. Prepare the vinaigrette. Boil the potatoes, beets and carrots, then peel and cut into cubes. Finely chop 1 peeled onion. Cut the cucumbers into cubes. Squeeze the brine out of the sauerkraut. Cut the beets into cubes, drizzle with a little vegetable oil, and mix. In a separate bowl, combine the potatoes, carrots, onions, cucumbers, cabbage, and vegetable oil, and mix thoroughly. Add the beets, salt, and mix again. Sprinkle with chopped green onions before serving. Enjoy! Before bed: Kefir. We recommend reading: