For the mother-to-be, time is crucial ingredient

WASHINGTON POST
CHICKEN SALAD WITH DRIED APRICOTS AND ALMONDS
"What's in this for baby and me? Protein and Vitamin C.
"High in protein and Vitamin C and a good source of Vitamin A and fiber, this chicken salad is terrific on toasted whole-grain bread or on a bed of mixed greens. The almonds are optional, but, especially when toasted, they add depth of flavor. This salad is not designed for children, but a serving of the plain cooked chicken and diced apricots could be set aside to make a perfect meal for a young eater."
"Timesaving Tip: Buy a rotisserie chicken and cut or tear the meat into small pieces.
THE RECIPE
1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1-inch cubes, or about 21/2 cups diced cooked chicken or turkey
2 teaspoons canola oil (if using uncooked chicken)
Salt and freshly ground black pepper to taste
1/3 cup chopped dried apricots
2 tablespoons chopped fresh herbs, such as cilantro, mint or tarragon (optional)
1/2 red bell pepper, finely diced, or 1/4 cup chopped jarred roasted red peppers
1/2 cup sliced almonds, toasted
1/2 cup light mayonnaise, or to taste
Pat the chicken dry.
If using chicken tenders or cut-up chicken breasts, heat the canola oil in a large nonstick skillet over medium-high heat. Add the chicken, season with salt and pepper and saut & eacute; for 7 minutes, or until completely cooked; transfer to a bowl to cool. Dice the cooked chicken, or tear the meat into bits with your fingers, and return to the bowl.
Combine the chicken and the remaining ingredients in a bowl and mix well. Adjust the seasoning. Refrigerate if not serving immediately. (Any leftovers should be covered and refrigerated.)
Makes about 3 cups or 4 to 6 sandwiches.
Per 1/2-cup serving: 243 calories, 20 gm protein, 10 gm carbohydrates, 14 gm fat, 51 mg cholesterol, 2 gm saturated fat, 216 mg sodium, 2 gm dietary fiber.
FRUIT-FILLED GRANOLA
"What's in this for baby and me? Fiber.
"If you feel a sudden urge to get crunchy during pregnancy, this recipe is for you. Homemade granola goes way beyond the call of duty to get fiber into your diet, and this version is also a good source of protein and iron. Those who make their own granola are a rare breed, dedicated to leading a healthy, fiber-filled life. For those not so dedicated, there are endless varieties of granola on the shelves and in the bins of grocery and whole food stores. Read labels for the one that best suits your family's tastes and dietary needs.
"Use this recipe as a blueprint -- change it according to the availability of ingredients in your area and new items as you discover them. Some common healthy additions include: sunflower seeds, unsweetened coconut flakes, unsalted sesame seeds, shelled pumpkin seeds, raisins and other dried fruits and wheat germ. Freeze-dried fruits are a sweet touch and add a burst of color, not to mention vitamins. "
"Cooking Tip: Measure the canola oil first, swirl it around the measuring cup to coat the sides, then measure the honey, which will easily slide out of the measuring cup.
THE RECIPE
1/4 cup canola oil, plus additional for the baking sheet
1/2 cup honey, molasses or maple syrup, or a mixture
2 cups "old-fashioned" rolled oats (not quick-cooking oats)
1/2 cup sliced almonds
1 cup chopped or whole dried fruits, such as dates, raisins, banana chips, etc.
Preheat the oven to 250 degrees. Generously oil a large rimmed baking sheet; set aside.
Combine the oil and honey in a small saucepan and heat just until hot (or use the microwave). Place the rolled oats and sliced almonds in a large bowl and mix. Add the honey-oil mixture and mix until well combined.
Spread the granola mixture evenly on the baking sheet. Bake for about 40 minutes, or until light golden. It should still be soft when it comes out of the oven, but it will harden as it cools. Do not overbake, or the granola will have a bitter, burned taste. Allow the granola to cool completely.
Add the optional dried fruit to the granola and mix well. Store in an airtight container or a resealable bag.
Makes about 5 cups.
Per 1/2-cup serving: 364 calories, 6 gm protein, 59 gm carbohydrates, 13 gm fat, 0 mg cholesterol, 3 gm saturated fat, 3 mg sodium, 2 gm dietary fiber.
-Excerpts from "Eating for Pregnancy."