Hearty, balanced and, of course, delicious. That is what dinner should be.
In this selection of recipes - dishes for different occasions, both for a quick lunch and for a family meal on a weekend.
General principles for preparing a quick lunch
A traditional lunch necessarily involves the availability of hot dishes. In the complex, it includes salad, soup and the second. However, few homemakers have time at home to cook three meals at once, and besides, such a meal is very dense. An exception, of course, is the festive table. But on ordinary days, you can completely stop at a thick rich soup and a light salad or choose a dish that immediately replaces the first and second, for example, roast meat with vegetables.
In the case when there is no more than half an hour to cook dinner, we choose products that are prepared as quickly as possible: vegetables, fish and seafood, chicken fillet, minced meat.
In time trouble mode, simple mashed potatoes soup from various vegetables (pumpkin, cauliflower, zucchini, green peas), fish soups, vegetable salads, supplemented with fast-fried chicken breast, will help you out.
What you can cook for lunch quickly and tasty: a light soup with fish and shrimp
It is best to use white sea fish for this dish. You can take fillet of pollock, haddock, cod. The entire cooking process, along with the preparation of the ingredients, will take about 25 minutes.
Ingredients
200 grams of shrimp (large);
four tomatoes;
two bow heads;
600 grams of fish fillet;
a bunch of green onions and dill;
Bay leaf;
vegetable oil;
thyme, rosemary, pepper, salt.
Cooking method
1. We wash the tomatoes, make a cross-shaped incision on each, put in boiling water for half a minute. Then remove the peel. Cut tomatoes into large slices.
2. Peel the onions, cut into small cubes. Wash green onions and dill, crumble.
3. White fish fillet wash, dry with a napkin to remove all excess liquid. Cut into large pieces.
4. Choose a thick-walled pan. Pour vegetable oil, put on fire, fry onions. We spread the fish, brown on both sides.
5. Add tomatoes sliced into slices and chopped greens, fry everything together for a couple of minutes.
6. Pour the contents of the pan with two liters of hot water. Season with spices, salt. Put shrimp in the soup. They cook quickly, five minutes is enough. The soup is ready.
7. When serving, you can put on a plate a piece of lemon.
What can be cooked for lunch quickly: delicious Eintopf soup in a slow cooker
Eintopf originally from Germany, this is a thick soup, in fact, the first and second in one dish. A slow cooker will help simplify and speed up the preparation of traditional German soup. When measuring the ingredients, we use measuring spoons and cups that are attached to the device to maintain proportions.
Ingredients
300 grams of pork pulp;
two to three cloves of garlic;
one tbsp. a spoon of tomato paste;
two bow heads;
300 grams of sauerkraut;
four cups of water;
half a teaspoon of salt;
two tablespoons of butter;
1/8 teaspoon cumin;
1/8 teaspoon ground pepper;
parsley greens.
Cooking method
1. Peel onions and potatoes. Cut the onions in half rings, potatoes into slices. Finely chopped garlic.
2. Rinse the pork, cut into medium-sized cubes.
3. Before placing the products in the multicooker, take the stewpan and quickly fry the onions in butter. Add pork, garlic, tomato paste to it, fry together for several minutes.
4. Now we load all the ingredients into the multicooker bowl: pork with garlic and onions, potatoes, sauerkraut. Fill with water. Season with caraway seeds, pepper, salt, mix.
5. Select the SOUP program and wait for the signal about the readiness of the dish. Serve with finely chopped parsley.
What you can cook for lunch quickly and tasty: pork in a pot
This dish is more likely for Sunday lunch, when there is a desire to conjure a little in the kitchen. The classic combination is pork, prunes and mushrooms, and even in pots under a lid of puff pastry. Why not pamper your family on a day off? The recipe is designed for four servings.
Ingredients
A pound of pork pulp;
two bow heads;
two cloves of garlic;
one red bell pepper;
one yellow bell pepper;
300 grams of fresh champignons;
two glasses of cream 10% fat;
one egg;
70 grams of prunes;
one sheet of puff pastry (frozen);
parsley, pepper, salt.
Cooking method
1. We take out the dough from the packaging and leave it to defrost.
2. Peel the onion, cut into cubes. Grind garlic and herbs. We cut sweet pepper into small squares, mushrooms into thin slices. Prune cut into strips.
3. Wash the pork pulp and cut into small pieces.
4. Fry onion, garlic and sweet pepper in a saucepan in vegetable oil. Add meat and mushrooms to them, fry together for another seven minutes.
5. We spread the fried ingredients in ceramic pots. Add greens and prunes.
6. Heat the cream and pour half a glass into each pot.
7. Divide the dough sheet into four squares. The edges of the pots are greased with oil, covered with dough.
8. Beat a chicken egg, with a culinary brush, grease the “caps” of the dough, make punctures with a fork and send to the oven for 40 minutes. The temperature is 200 degrees.
You can pre-fry the ingredients, but then the pots will spend more time in the oven - about an hour.
What you can cook fast for lunch: a delicious meatball soup
Such a soup is not only boiled quickly. Due to low-fat ground beef and a large number of vegetables, it turns out almost dietary - only 230 calories per serving.
Ingredients
300 grams of ground beef;
one stalk of celery;
two carrots;
one stalk of leek;
600 grams of cabbage;
two slices of white bread;
one small onion;
vegetable oil;
a bunch of green onions;
pepper, salt.
Cooking method
1. Peel and cut the carrots into circles, celery into slices, leek into rings. Shred the cabbage.
2. Choose a thick-walled pan. In vegetable oil, lightly brown the carrots, put the celery and leek, fry for five minutes. Fill with two liters of water, bring to a boil. Salt, put the cabbage, cook another five minutes.
3. Soak the crumb in a small amount of boiled water. Onions cut into cubes, green - into small rings. We squeeze excess moisture from the bread, mix with minced meat and onion, salt, and pepper.
4. We make meatballs, put them in a pan with vegetables and broth, cooking will take another 10-15 minutes.
What you can cook for lunch quickly and tasty: cheese soup
And again, the soup from the category of "there can be no faster." Moreover, he has many variations. You can cook it simply on the water, or you can cook cheese soup in chicken broth for nourishment and add meat cut into pieces.
Ingredients
Two processed cheesecakes;
three liters of water;
six medium-sized potatoes;
one onion head;
300 grams of frozen mushrooms (champignons, ceps, honey mushrooms, boletus);
one large carrot;
two cloves of garlic;
vegetable oil;
a bunch of dill;
pepper, salt.
Cooking method
1. Pour water into a saucepan, put on fire, bring to a boil.
2. We clean our vegetables. Cut potatoes and onions into cubes, grate the carrots.
3. First fry the onion in vegetable oil in a pan or stewpan, then add carrots to it.
4. In the boiling water, transfer the onion-carrot frying, put the potatoes, pour the frozen mushrooms.
5. Once the potatoes are soft, you can add cheese. Cut it into small pieces, put in soup and stir. The cheese should completely dissolve, while the broth will acquire a milky white color. Salt, pepper, add any aromatic herbs if desired, a couple of minutes before cooking, we also put finely chopped dill and garlic.
Frozen mushrooms in this recipe can be replaced with fresh, for example, champignons. In this case, before putting in the soup, they need to be cut and fried along with onions and carrots.
What you can cook for lunch quickly and tasty: chicken legs with spicy apple chutney
This dish can be served on the second, when you want to surprise with an original combination of tastes. How is it still good? Yes, because it doesn’t make the dinner too heavy, because the meat is served not with potatoes or rice, but with fragrant apples. They do not add a lot of calories, and also improve digestion.
Ingredients
Eight Chicken Drumsticks;
three tablespoons of olive oil;
three tbsp. tablespoons of lemon juice;
three cloves of garlic;
a glass of white dry wine;
70 grams of sugar;
two large sweet apples or four medium;
one onion head;
100 grams of pickled ginger;
120 grams of raisins;
a teaspoon of mustard seeds;
pepper, salt.
Cooking method
1. Marinate chicken drumsticks before frying. To do this, mix chopped garlic, lemon juice and olive oil. Wash the legs, dry with a paper towel. Coat with the mixture, leave to marinate for half an hour.
2. At this time, we cook apple chutney. This fruit sauce can very well be used as a light side dish. We clear the apples from seeds and peel, cut into cubes. Finely chop the onion and ginger.
3. Pour a glass of white wine into a stewpan, add sugar, bring to a boil, do not forget to stir.
4. Add apples, raisins, onions, ginger, mustard seeds and simmer until the apples soften, for 15-20 minutes. Remove the chutney from the fire, let cool. Then to taste you can season with salt and pepper.
5. Fry the marinated drumsticks in a pan for ten minutes on each side, then cover with a lid and bring to the preparedness for another quarter hour.
6. Serve the fried drumsticks two per serving with apple chutney.
Cooking a quick and tasty lunch - secrets and tricks
· For cheese soup, buy only high-quality processed cheese, in no case a cheese product, otherwise it simply will not dissolve. If the cheese still diverges badly, mash it with a spoon on the wall of the pan.
The most delicious meatballs are obtained from a mixture of ground beef and pork in equal proportions.
· So that cooking soup on weekdays does not take a lot of time, make small preparations on the weekend: cook meat or chicken stock, clean vegetables (carrots, onions) in advance, and store in the refrigerator.
