For 4 servings:
600 g salmon fillet, lemon juice, 30 g chopped parsley, 50 grams of onion rings, 2 eggs, 3 tablespoons cottage cheese diet, 2 tablespoons breadcrumbs, 5 tablespoons cornflakes, 2 tomatoes, salt, 3 tablespoons mayonnaise , 200 g of sour cream, 5 tablespoons of vegetable oil.
Preparation:
1. Fish finely chopped, pour lemon juice, add parsley, half a green onion and salt. Beat eggs, mix with cottage cheese, breadcrumbs and pieces of fish. Balls rolled from ground meat and roll in crumbled corn flakes.
2. Cut the tomatoes with boiling water, peel, finely chop. Mix with mayonnaise, sour cream and spring onions. Salt.
3. Fry the fish balls in vegetable oil (8 min), put the dish on plates and serve with tomato sauce.
Cooking time: 30 minutes.
In one portion, 580 kcal.
Proteins - 42 g, fats -16 g, carbohydrates - 66 grams
Delicious prawns on a "cushion" of noodles.
For 2 servings:
200 g noodles, salt, 1 bunch of basil, 2 sprigs of rosemary, 1 tablespoon of pine nuts, 1 tablespoon of grated cheese, 8 tablespoons of vegetable oil, ground black pepper, 6 large raw shrimps, 1 clove of garlic.
Cooking:
1. Boil the noodles. Mix the basil leaves with nuts, cheese and 4 tablespoons of vegetable oil. Season and grind the mixture in a blender.
2. Peel the shrimp to the tail. Having cut the backrest, remove the dark insides. Garlic is passed through a press and heated in 4 dining rooms. spoons of vegetable oil along with rosemary. Shrimp the fry (1 minute on each side). Salt and pepper.
3. Remove from heat and do not spread from the frying pan, until they become transparent (periodically pour with hot oil). Mix noodles with spicy sauce. Top with shrimps.
Cooking time: 30 minutes.
In one serving, 185 kcal.
Proteins - 7 g, fats -15 g, carbohydrates - 7 g
Grilled steak with vegetables.
For 4 servings:
3 cloves of garlic, 2 tablespoons of lemon juice, 1 teaspoon dried oregano, ground Chile, 7 tablespoons vegetable oil, 4 steaks, 1 carrot, 1 onion, 1 cup red lentil, 1 petio celery stalk, 1 chili pepper, 100 g of lettuce, 150 g of canned corn, 1 tablespoon of balsamic vinegar and mustard.
Cooking:
1. Half a garlic chop and mix with lemon juice, oregano, chili, 4 tablespoons vegetable oil. Spice up. Lubricate the meat and leave for 1 hour.
2. Carrots, onions and garlic rests cut into cubes, add lentils. Salt and pour 2 cups of water. Cook, as indicated on the packaging of lentils. Celery cut into rings, chili, removing the seeds, - stripes, lettuce rip into pieces, all mixed with cooked lentils and canned corn.
3. Steaks to fry. Salad dressed with vinegar and mustard. Salt and pepper.
Cooking time: 30 minutes
In one serving 650 kcal
Proteins - 51 g, fats - 35 g, carbohydrates - 31 grams
Steak under a "coat" of onions.
For 4 servings:
3 medium bulbs, 120 g of butter, 2 slices of bread for toast, 1 teaspoon of mustard, 20 g of breadcrumbs, salt, ground black pepper, 4 beef steaks (180 grams), 1 dining room. a spoon of vegetable oil, 125 ml of broth, 1 teaspoon of dark sauce thickener.
Cooking:
1. Pour onion in 20 g of butter and put out of the frying pan. Bread cut into cubes and also fry in 20 g of butter. Put to the onions. Mix the remaining butter, mustard, breadcrumbs. Season and stir.
2. Steaks to dry and fry well in vegetable oil (3 minutes on each side). Put the meat, salt, pepper and cool a little. Onion mixture put a thick layer on the steaks, smoothen and "brown" under the grill.
3. Fill broth with fat from roasting. Sauce boil and thicken. Season. Meat sauce and serve with lettuce and cherry tomatoes.
Cooking time: 30 minutes
In one serving 540 kcal
Proteins - 41 grams, fats - 36 grams, carbohydrates - 14 grams