the nursing mother's menu The fact that a diet for nursing mothers is necessary for everyonethe woman in labor is a myth. As a rule, during breastfeeding, the feeding of a nursing mother can not differ in any way from her usual diet. Products for nursing mothers are needed fresh and varied. The feeding regime of the nursing mother should be divided into as many meals as the child's feeding per day. If the allergic mother or child has a severe allergy, then it is recommended to consult a doctor and make an individual diet for a nursing mother.

How to make a menu for a nursing mother?

First of all, regardless of the health status of the nursing mother's menu, it is necessary to exclude:

  • use alcohol, smoke, - this leads to the 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.
  • Among the products there are some limitations for nursing moms and toddlers 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 it is possible to eat nursing mum? First of all, the menu of the nursing mother for the week must 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 anythingcontains vitamins, fiber, proteins and other important nutrients. Fruits and berries are not always allergens - most often, they are useful to nursing mothers, thanks to the high content of vitamins. In the menu, the nursing mother must include fruit compotes and fruit drinks. Allocate the following useful fruit for a nursing mother: apples of green and yellow varieties, banana, pear, kiwi, plum, grapefruit. Daily menu should be meat, dairy or sour-milk products, fruits and vegetables. Preference in choosing the way of cooking products should be given to cooking, stewing or baking. that you can eat a nursing mother

    Sample menu of nursing mother for a week

      Monday

    Breakfast: Omelette, wheat bread with butter, sweet curd 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

    Preparation: Prepare an omelette from 2 pcs. eggs: raw chicken eggs whip, add 30 ml of milk, salt to taste, mix well. In a hot frying pan, melt 20 g of butter, pour out the beaten eggs, cover with a lid. Fry on a small fire for 3-4 minutes, periodically piercing the omelet with a wooden spatula, so that the liquid flows down and the omelet does not burn. Cottage cheese mass to mash with a fork, add sour cream, mix. Bread spread on 30 g of butter. In a boiled glass of tea, add 30 ml of milk. Bon Appetit! Lunch: Oat soup with potatoes and sour cream, stewed meat with potatoes, salad from 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

    Cooking method: Prepare meat stew with potatoes. For this, the meat is cleaned of films and veins, cut into small pieces. Well warm the vegetable oil in a frying pan, put the meat in a row, fry. Transfer the meat into a large saucepan, pour 1 liter of boiling water. Stew for 20-30 minutes. Purified 8 pcs. Cut the potatoes into strips and add them to the saucepan to the meat. By the way, the water in the pan should not cover the potato completely: it should be visible between the potatoes. All thoroughly mix, bring to a boil. Cover and place in a preheated oven to 180 ° C. Stew about an hour. In the process of extinguishing meat with potatoes should be prevented 3-4 times. Separately finely chopped onion fry in vegetable oil. At the end of the preparation, add the dish, add the fried onion, mix and leave in the oven for another 5-7 minutes. Finished meat slightly seasoned with spices, put finely chopped greens. Stir and let stand for 20 minutes. At this time, prepare the soup. For this, pour 3 tbsp into hot 1 liter of water. spoon of oatmeal, add finely chopped 3 pcs. potatoes. Heated for 7-8 minutes. on high fire. Separately for 50 g of butter to save 1 pc. onions and 1 pc. carrots, fries add to the soup. Hold the soup for another 2-3 minutes at medium power, salt. Insist under the lid for 2-3 more minutes and can be served to the table. Prepare a salad of vegetables: cut into thin cucumbers a cucumber, crumble tomato and cabbage, add salt and season with vegetable oil. Bon Appetit! Afternoon snack: Curd, kefir or tea with milk, fruit. Ingredients:

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

    Cooking method: Mix cottage cheese with sour cream, add sugar to taste. Separately, wash fruit, clean, cut into slices. Bon Appetit! Dinner: Macaroni with fish meatballs, vegetable ragout, 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

    Cooking method: Fish fillet through the meat grinder twice. White bread soak in milk, finely chop 1 pc. onion and add to the fish. Mince pepper, salt and carefully knead. Roll balls from the prepared stuffing, smear the saucepan with butter, put fish balls in it. Tomato paste carefully stir in 50 g of water, pour them meatballs. Stew on medium heat under the lid for 9-10 minutes. Prepare a vegetable stew. For this, 1 pc. onions and carrots fry, add diced potatoes. To vegetables are not burnt, you need to add about 100 g of water. Then add zucchini, cut into cubes, and finely chopped cabbage. Leave it to boil. If the water begins to boil, add a little more water. After boiling, add chopped tomato and sweet pepper. Stew until cooked. Before serving, boil the pasta for a garnish to the meatballs. Bon Appetit! Before going to bed: Ryazhenka and banana.

      Tuesday

    Breakfast: Milk buckwheat porridge, bread and 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

    Cooking method: Buckwheat groats, wash, pour with milk, cook until it is completely boiled, then pour the cream, add salt and put in a preheated oven for 10-15 minutes. Bread spread butter, make tea with milk. Bon Appetit! 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

    Preparation: Prepare the soup. To do this, chicken cut into pieces, and 4 pcs. potatoes - into cubes. Cut the leeks into thin rings, finely chop the onions. Heat the butter in a saucepan, put potatoes, leeks and onions there, stew for 3-4 minutes. Pour all the chicken broth, bring to a boil. Cook for 15 minutes. Mixer make of soup puree, add chicken fillet. Cook for another 8-10 minutes over medium heat. Stir with sour cream, salt. Punch the parsley and add to the ready-made soup. Prepare veal. Wash meat and soak in cold water for 1 hour. To merge the water. Cut the meat into several pieces, put in a saucepan, pour 350 g of water, add the vinegar, add salt and bring to a boil. Simmer for 10 minutes. To merge the water. Meat pour fresh cold water, allow to cool. The water is drained again. Clear meat from films and tendons. Garnish with rice. Prepare a vegetable stew. For this, 1 pc. onions and carrots fry, add diced 3 pieces. potatoes. To vegetables are not burnt, you need to add about 100 g of water. Then add zucchini, cut into cubes, and finely chopped cabbage. Leave it to boil. If the water begins to boil, add a little more water. After boiling, add chopped tomato and sweet pepper. Stew until done. Bon Appetit! Afternoon snack: Curd 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

    Preparation: Prepare the soup. To do this, chicken cut into pieces, and 4 pcs. potatoes - into cubes. Cut the leeks into thin rings, finely chop the onions. Heat the butter in a saucepan, put potatoes, leeks and onions there, stew for 3-4 minutes. Pour all the chicken broth, bring to a boil. Cook for 15 minutes. Mixer make of soup puree, add chicken fillet. Cook for another 8-10 minutes over medium heat. Stir with sour cream, salt. Punch the parsley and add to the ready-made soup. Prepare veal. Wash meat and soak in cold water for 1 hour. To merge the water. Cut the meat into several pieces, put in a saucepan, pour 350 g of water, add the vinegar, add salt and bring to a boil. Simmer for 10 minutes. To merge the water. Meat pour fresh cold water, allow to cool. The water is drained again. Clear meat from films and tendons. Garnish with rice. Prepare a vegetable stew. For this, 1 pc. onions and carrots fry, add diced 3 pieces. potatoes. To vegetables are not burnt, you need to add about 100 g of water. Then add zucchini, cut into cubes, and finely chopped cabbage. Leave it to boil. If the water begins to boil, add a little more water. After boiling, add chopped tomato and sweet pepper. Stew until done. Bon Appetit! Dinner: Salad Stolichny (or the like of it), 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

    Cooking method: Chicken fillet boil in boiling water for 10-15 minutes. Meat cool and tear with a fork. Potatoes, carrots and eggs boil, clean. Cut the potatoes into cubes, grate the carrots on a large grater, eggs and marinated cucumbers finely chopped. Salt to taste. Stir thoroughly, season with sour cream. Bon Appetit! Before going to bed: Kefir and biscuits. that you can eat a nursing mother

      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

    Preparation: Boil the fish. To do this, unfrozen fish, gutted, cut the fins, cut into portions. Bring the water to a boil in a saucepan, lightly add salt, drop the pieces of fish into it. Boil for 7-10 minutes on low heat. For flavor, you can add to the boiling water onions and bay leaves. Boil potatoes in salted water. Grate the carrots and grate them. Add potatoes to grated carrots and chopped greens. On a piece of bread put a thin slice of cheese. Add milk to the tea. Bon Appetit! Lunch: Vegetable soup, rice casserole with sour cream, wheat bread, compote or mors, 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

    Preparation: Prepare vegetable soup. To do this, chop cabbage, put in boiling water and bring to a boil. Then add chopped potatoes and croup. Separately on vegetable oil, sprinkle finely chopped onions and grated carrots, fry for 5-7 minutes until golden brown, then add the tomato paste and hold on the fire for a couple of minutes. Ready to cook the roast in the soup, bring to a boil and cook for 8-10 minutes. To taste add chopped greens, put sour cream on a plate. Prepare a rice casserole. Bring milk to a boil, stirring constantly, then pour rice, cook until thick. Then remove from heat, add salt and add sugar, mix. Lubricate the butter with a baking dish, put the cooked rice there, sprinkle with breadcrumbs and bake in the oven until cooked. Ready casserole divided portioning, before serving, pour sour cream. Bon Appetit! Afternoon snack: Kefir or curdled milk, buns, 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

    Preparation: Cottage cheese with a fork, add sour cream and sugar to taste. Bon Appetit! Before going to bed: Kissel of berries and dry biscuits.

      Thursday

    Breakfast: Macaroni with meat in a Navy style, salad from boiled beets and pickles, 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

    Cooking method: Prepare pasta with meat in a Navy manner. For this, the meat is cleaned of films, veins, cut into small pieces. Bring the water to a boil, put the meat into it and peel the carrots. As the water boils again, remove the foam, salt. Boil the meat until cooked. Separately finely chop the onions, fry until golden brown, cook pasta. Pass through the meat grinder 600 g of boiled meat and carrots. Add the onion to the resulting mince and mix. Lightly fry the mince in the butter. Ready mixed meat with pasta. Prepare a salad. Boiled meat 250 g and marinated cucumbers cut into strips. Beet boil and also cut into strips. Prunes scalded with boiling water, finely chopped, add to meat. Salad dressing with mayonnaise, sprinkle with chopped nuts. Bon Appetit! Lunch: Low-fat borsch, stewed vegetables, steamed meatballs, 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

    Cooking method: Prepare borscht on chicken broth. To do this, put a chicken thigh in a 3-liter pot and add water. On medium heat bring to a boil. Then drain the water, rinse the whole leg with cold water, put it back in a saucepan, add water and bring it back to a boil. Serve broth, cook over medium heat for 15-20 minutes. Peel potatoes and cut into strips. Purified beets and 2 pcs. carrots grate on a large grater. On the heated pan, pour out the vegetable oil, put grated beets and carrots, sprinkle with sugar, add the vinegar and mix. Stew under the closed lid for about 10-15 minutes. Shred cabbage as small as possible. From the pot, get the chicken, remove the meat from the pits. At this time in the broth put the peeled meat and potatoes, cook for 5 minutes, add cabbage and cook for another 5 minutes. Then put the stewed beets and carrots into a saucepan, cook for another 12-15 minutes. Ready borsch should stand under the closed lid for 25-30 minutes. Before serving, squeeze the juice of the lemon into each plate. Prepare meat patties for a couple. Boil the beef meat, pass through the meat grinder, add the bread soaked in 30-50 ml of milk, mix and once again scroll through the meat grinder. Salt and beat, gradually pouring cold water. Shape cutlets, put them in a steamer and cook under a closed lid for a couple with a mild heating of about 15-20 minutes. Ready cutlets cut on a plate. Cook the stewed vegetables. Peel the vegetables and cut them into small slices or pieces, divide the cauliflower into umbrellas. In a 3-liter saucepan bring the water to a boil, put the vegetables, salt at the rate of 1 teaspoon per 1 liter of water. By the way, water should barely cover the vegetables. Cook until softened. Separately in a bowl, mix 50 ml of milk and wheat flour. Gently pour the mixture into the pan with the vegetables. Cook on low heat for 5-7 minutes. Add chopped parsley, stir and season. Stewed vegetables served with meat cutlets. Bon Appetit! Afternoon snack: Kefir or compote of dried fruits, 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

    Preparation: Prepare the porridge. To do this, cut the cleaned pumpkin into small cubes, put into a saucepan and add water. By the way, the water should be twice as much as the pumpkin. Cover the pan and put on the fire until boiling, then reduce the fire to a minimum and simmer until cooked. Then in the pumpkin porridge add the washed millet and sugar to taste, salt, fire and cook until cooked. Ready to pumpkin porridge put in plates, pour milk to taste. Bread grease with butter and cover with a slice of cheese. Bon Appetit! Before going to bed: Yogurt and compote. Diet for nursing mothers

      Friday

    Breakfast: Milk rice porridge with fruits, 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

    Cooking method: To cook rice porridge, first of all, you need to wash rice and cook until half cooked. Then rinse the rice under cold water. Separately, bring the milk to a boil and put rice into it, add salt and cook over low heat. When the rice is almost ready, add sugar and sliced ​​fruit. Then cover the porridge with a lid and cook for another 8-10 minutes. In a bowl with porridge you can put butter. Bon Appetit! Lunch: Shchi with fresh cabbage, boiled fish with mashed potatoes, vegetable salad from cauliflower, 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

    Cooking method: Cook soup with fresh cabbage. First of all, you need to wash the beef, clean 1 pc. onions and 1 pc. carrots, not slicing, put everything in a saucepan, add water, salt and cook until ready for 40-50 minutes. When the meat is cooked, remove it, chill and cut into small pieces. Potatoes 3 pcs. cut into cubes, cabbage finely chopped. Potatoes and cabbage put in beef broth and cook over low heat. Onions 1 pc. finely chopped, 1 pc. carrots grate on a large grater, and save them in vegetable oil until golden brown. When cabbage and potatoes are ready in the saucepan, add the sliced ​​vegetables, cut the meat and cook the cabbage soup for another 5-7 minutes. For 2 minutes before the readiness to put chopped greens. If necessary, add salt to taste. Boil the fish. To do this, unfrozen fish, gutted, cut the fins, cut into portions. Bring the water to a boil in a saucepan, lightly add salt, drop the pieces of fish into it. Boil for 7-10 minutes on low heat. For flavor, you can add to the boiling water onions and bay leaves. Prepare the mashed potatoes. For this purpose boil 5 pcs. potatoes in salted water, drain the water, and crush the potatoes with tolers. Milk bring to a boil, pour into mashed potatoes. Beat in a puree with a blender or a mixer. Prepare a vegetable salad. To do this, boil cauliflower, disassemble on umbrellas. Fresh cucumber and apple peeled, cut into slices. Mix everything in a bowl, season with sour cream, add lemon juice, sugar, pepper and salt to taste. Put the weight portionwise on green lettuce leaves. Garnish with chopped almonds. Bon Appetit! 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

    Cooking method: To curd the curd with a fork, grate the carrots on a medium grater. Stir, season with sour cream. In the tea add 30 ml of milk, the fruit is cleaned cut into slices. Bon Appetit! Dinner: Cabbage rolls in sour cream sauce, compote from dried fruits, 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

    Cooking method: Separate cabbage from a stump, remove sheets, each leaf boil in salted water for 3-5 minutes, remove the sheets neatly with a dent in order not to tear, and put on a plate to cover the remains of water. There is another way of preparing sheets for cabbage rolls. Take a large pot, pour the water so that you can then put it on the head, and the water does not go beyond the edges of the pan. Bring the water to a boil, lower the head with a carved stump, and cook, taking off the top sheets with a fork (sheets, when ready, will exfoliate from the head). Prepare the filling for cabbage rolls. To do this, cook rice until half cooked, cool, peel onion and finely chop, fry in vegetable oil. Knead the stuffing: minced meat, boiled rice, fried onions, seasoning for mince, pepper, salt and a little water. In a boiled ostyvshim sheet of cabbage cut the ridge, put the filling, fold in an envelope. Put the finished envelopes in a pot for extinguishing. Separately in vegetable oil fry the flour, add water and stir for 2-3 minutes until thick. Then add sour cream, tomato paste, salt, pepper, greens and simmer for another 2-3 minutes. With this sauce pour the cabbage rolls, cover and simmer for 15-20 minutes. Bon Appetit! Before going to bed: Seedlings and biscuits.

      Saturday

    Breakfast: Cottage cheese with fruits 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

    Cooking method: Knead cottage cheese mass with a fork, add sour cream. Separately, a banana grate, add to the cottage cheese, mix. Bon Appetit! Lunch: Potato soup, meatballs meat with buckwheat porridge, fresh vegetable salad, wheat bread, compote or juice. Ingredients:

    • 1 liter of 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

    Cooking method: Prepare the potato soup. For this, potatoes, carrots and 4 pcs. onion, peeled, then cut the potatoes into cubes, grate the carrots, chop the onion finely. In a heated frying pan fry potatoes, carrots and onions in 4 tbsp. spoons of vegetable oil, salt and pepper to taste. Stir the vegetables into a saucepan, add broth, add bay leaf and chopped parsley. Boil potato soup over low heat for 15-20 minutes. Remove from the pan 2 tbsp. spoons of vegetables, everything else cook for another 10 minutes, then take out the bay leaves and parsley. Grind the vegetables in the soup until creamy, add the cream and mix. Add the deferred vegetables and green peas to the soup. A few minutes to cook over low heat. If necessary, salt and pepper again. When serving, add sour cream to the plate. Prepare meatballs. Rice pour two cups of cold water, add salt, put on fire until boiling, cook for 10 minutes. Then remove the rice and leave it under the lid for 15 minutes without draining the water. Finished rice put in a bowl and cool. Then to drive in rice raw eggs, mix everything well. Add mince, salt and pepper. Knead the minced meat with rice until smooth. Then it is necessary to beat off mincemeat: raise the whole mass and drop it back into the bowl with force. Repeat 5-6 times or more. Preheat the oven to 220 ° C, grease the pan with 1 tbsp. spoon of vegetable oil. Shape round meatballs with wet hands. Bake in the oven for exactly 20 minutes. Prepare gravy for meatballs. To do this, cut the 1/2 onions and garlic into rings and circles, respectively. Pour into a frying pan 3 tbsp. spoon vegetable oil and fry in them onion and garlic for 4-5 minutes, stirring constantly. Then add flour and tomato paste. Mix well and fry for 2-3 minutes. Pour 1 liter of cold water and stir until the disappearance of flour balls. Bring it to boil, add salt, add spices to taste. Remove from the plate. Remove the meatballs from the oven, pour 1/2 of the prepared gravy and put into the oven for another 15 minutes. The second half of the sauce should be stored in the refrigerator in case of reheating of the meatball repeatedly. Prepare buckwheat porridge for a nursing mother. Rinse and rinse buckwheat, pour into a saucepan, pour 500 ml of water, put on a strong fire until boiling. Then reduce the heat, salt. Cook for 20-25 minutes until completely ready. Serve with meatballs and gravy. Prepare a salad of fresh vegetables. To do this, cucumber, tomato, chopped Bulgarian cut into pieces, chop cabbage. Salt and season with vegetable oil. Bon Appetit! Afternoon snack: Kefir, cookies, fruit. Dinner: Salad from boiled meat and vegetables with sour cream, wheat bread, kissel. 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

    Cooking method: Boil the meat and divide into two equal parts. Boil the potatoes, carrots, eggs. Cut one piece of meat into pieces, put it on the bottom of the salad bowl. Cut potatoes and carrots into pieces. Put a layer of potatoes on the meat, carrots on top. Open the corn and peas, drain the liquid from the jar. Finely chop onion. Put a layer of corn in the salad, on top - onions. Prepare the sauce. To do this, it is necessary to pour dry sauce into sour cream, salt to taste, mix. Pour the sauce portion into the salad onto a layer of onion. Fresh cucumber cut into rings, lay on the edge of the salad in a circle. In the middle, put green peas. Eggs rub on a large grater, sprinkle with them peas. Grind the green onions and sprinkle eggs lightly on them. Pour the salad with the remaining sauce. Top with parsley to decorate. Salad to clean in the fridge for impregnation with sauce. The second part of the meat is also cut into pieces, before serving lettuce, put the meat in the plates. Bon Appetit! Before going to bed: Ryazhenka.

      Sunday

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

    • dry muesli
    • milk
    • fruit

    Cooking method: Bring the milk to a boil, pour it muesli, cover with a lid, so that the flakes swell. Salt to taste. Fruits peeled, cut, mixed with milk porridge. Bon Appetit! Lunch: Low-fat borscht of beef, 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

    Cooking method: Prepare borscht on a recipe from the menu on Thursday, vegetable stew from the menu on Monday and mashed potatoes from the menu on Friday. Prepare cutlets. Cut the chicken fillet with a paper towel. Onions salvage on vegetable oil. Bread (or loaf) soak in milk. Chicken fillet, soaked and pressed bread, fried onions to pass through a meat grinder. Prepared ground meat salt, pepper, add nutmeg and raw egg. From minced meat to form cutlets, roll them in breadcrumbs or in flour, and fry in butter on low heat for 10-15 minutes until cooked. Serve cutlets with mashed potatoes. Bon Appetit! Afternoon snack: Fruit, wheat bread with butter, cheese, tea with milk. Dinner: Omelette with ham, vinaigrette, wheat bread, kissel. 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

    Preparation: Prepare an omelette. For this 2 pcs. onion finely chopped, ham cut into strips, tomatoes - cubes. Onion to save on vegetable oil until golden brown, put the ham and continue to fry. Put the ham on the bottom of the baking dish, tomatoes on it. Separately beat eggs with salt and pepper. Add flour, mix thoroughly. Then add milk, mix again. For tomatoes pour a mixture of beaten eggs with milk and spices. Bake for 20-25 minutes in a preheated oven to 180 ° C. Prepare the vinaigrette. Potatoes, beets, carrots boil, then peel and cut into cubes. Peeled onions 1 pc. finely chopped. Cut the cucumbers into cubes. Quench the cabbage from the brine. Cut the beets into cubes, pour a little vegetable oil, mix. Separately, in a bowl, combine potatoes, carrots, onions, cucumbers, cabbage and vegetable oil, mix thoroughly. Add the beets, add salt and mix again. Before serving, sprinkle with chopped green onions. Bon Appetit! Before going to bed: Kefir. We advise you to read:

    Comments

    comments