The Expectant Father. Armin A. Brott

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      Low-Calorie Cream of Zucchini Soup

      This recipe can be varied by substituting carrots, potatoes, or celery for zucchini.

      3 medium-size zucchini, seeded and cut into ¹/₄-inch slices

      1 medium white onion, diced

      1 small chicken bouillon cube (optional; bouillon cubes usually contain MSG)

      1 cup nonfat plain yogurt

      1 tablespoon fresh dill

      salt and pepper

      Put zucchini, onion, and bouillon cube in a saucepan. Add just enough water to cover. Bring to a boil and cook until soft (about 10 minutes). Let cool. Transfer to a blender or food processor, add yogurt and dill, and blend until smooth. Add salt and pepper to taste.

      Spa Potato Chips

      3 baking potatoes, peeled and thinly sliced

      nonstick cooking spray

      paprika to taste

      Preheat oven to 350°F. Slice potatoes as thinly as possible (a food processor is best). Spray a cookie sheet with nonstick cooking spray. Spread out potatoes evenly in pan. Sprinkle with paprika and bake for about 15 minutes, or until crisp.

      Spicy Peanut Butter Pasta

      1 pound angel-hair pasta

      1 tablespoon sesame oil

      4 tablespoons peanut or safflower oil

      6 cloves garlic, minced

      1 generous pinch (¹/₈ teaspoon) red pepper flakes

      10 scallions, thinly sliced

      ¹/₂ cup creamy peanut butter

      6 tablespoons rice wine vinegar

      6 tablespoons soy sauce

      4 teaspoons white sugar

      1 cucumber, peeled, seeded, and diced (optional)

      cilantro to taste (optional)

      Cook pasta according to directions on package. Drain and drizzle with the sesame oil. Set aside. Sauté garlic and pepper flakes in the peanut or safflower oil in a large frying pan. Add scallions. Turn heat to high and stir for one minute. Remove from heat. Add remaining ingredients and use a wire whisk to thoroughly mix into a thick sauce. Pour over pasta while sauce is still warm. Garnish with cucumber and/or cilantro, if desired.

      Garlic Roasted Chicken

      1 roasting chicken (3 to 4 pounds)

      5 garlic cloves

      1 carrot, sliced

      2 celery stalks, sliced

      4 small white onions

      2 teaspoons olive oil

      ¹/₂ cup white wine (optional)

      ¹/₄ cup water

      salt and pepper to taste

      Preheat oven to 450°F. Clean chicken and rinse thoroughly with water. Pat dry. Sprinkle inside and out with salt and pepper. Using fingers, make pockets under skin and stuff with garlic cloves. Place chicken in a deep baking dish. Stuff cavity of chicken with carrot and celery slices and onions. Drizzle olive oil on top of chicken. Pour wine and water over chicken. Bake chicken at 450°F for ten minutes to sear. Then reduce heat to 350°F and cook for 30 to 40 minutes, or until the juices run clear when the thigh is pierced with a fork.

      Rack of Lamb

      A festive, delicious dish that is easy to prepare.

      ¹/₄ cup bread crumbs

      3 cloves garlic, crushed

      2 teaspoons parsley flakes

      salt and pepper to taste

      1 rack of lamb (ask the butcher to crack the rack, remove excess fat, and French-cut the ribs)

      5 teaspoons Dijon mustard

      Preheat oven to 450°F. In a small bowl, mix the bread crumbs, garlic, parsley, and salt and pepper. Place rack of lamb in a baking pan, meat side up. Spread mustard on top and bake for 10 minutes. Remove from oven. Using a fork, press the bread-crumb mixture into mustard, reduce heat to 350°F, and cook for about 20 more minutes, or until medium rare.

      Fruit Salad with Creamy Yogurt Dressing

      A refreshing, low-calorie dish for breakfast, lunch, or dessert. As a side dish or dessert, this recipe serves four. As a main course for lunch, it serves two.

      1 green apple, cored and diced

      1 banana, sliced

      juice of 1 lime

      1 small bunch of red or green seedless grapes

      5 strawberries, halved

      2 kiwis, peeled and sliced

      1 seedless navel orange (or other citrus fruit), sectioned

      1 cup low-fat vanilla yogurt (or nonfat plain yogurt)

      1 teaspoon cinnamon

      ¹/₂ cup shredded coconut (optional)

      4–8 fresh mint leaves (optional)

      In a large mixing bowl, combine banana and apple, pour lime juice over them, and mix. Add remaining fruit and mix again. In a separate bowl combine yogurt and cinnamon. Just before serving, mix the yogurt dressing and coconut into the fruit. If fresh mint is available, garnish each serving with one or two leaves.

      The Doctor Will See You Now

      WHAT’S GOING ON WITH YOUR PARTNER

      Physically

      • Continuing fatigue

      • Continuing morning sickness

      • Frequent urination

      • Tingly fingers

      • Breast tenderness and darkening nipples

      Emotionally

      • Continued elation and at the same time some ambivalence about being pregnant

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