Pepper salad with nuts, cheese and grapes
- 50 g of lettuce
- 2 cucumber, red and yellow sweet pepper
- 100 grams of kernels of walnuts, brynza and grapes
- juice of 1 lemon
- 2 cloves of garlic
- 4 table. tablespoons olive oil
Cooking:
Lettuce leaves are well washed, dried, then broken into small pieces, cut cucumbers into slices, pepper pulp - rings, cheese - cubes. Nuts chop, grape berries to separate from twigs. Prepare the sauce: chop the garlic, mix with lemon juice and olive oil, season to taste. All ingredients of the salad gently mix and season with cooked sauce.
Cooking time: 20 min.
In one serving 448 kcal
Proteins - 10 grams, fats - 41 grams, carbohydrates -13 grams
Pepper and chicken
- 8 pods of sweet pepper
- 60 g bread for toast
- 30 g of butter
- 200 g of boiled chicken fillet
- 1 bunch of green onions
- 200 g cottage cheese
- 50 ml cream
- 1 yolk
- 1 clove of garlic
- 30 grams of grated cheese
- 100 ml broth
Cooking:
Bread cut into cubes and fry in butter. Chicken and tomato also cut into cubes, chop the green onion and garlic. Combine the prepared ingredients with curd, cream and yolk, stir and season. 2. Cut peppers and remove seeds from pods. Peppers should be stuffed with prepared mass, pour broth, sprinkle with grated cheese and bake for 20 minutes at 180 °.
Cooking time: 60 min.
In one serving 380 kcal
Proteins - 20 g, fats - 25 grams, carbohydrates-16 grams
Snack from bread and pepper
4 servings
- 8 slices of rye bread
- 1 pod of red and yellow sweet pepper
- 150 grams of grated cheese
- 75 g of butter
- 2 hard-boiled eggs
- 2 table. spoons of walnut kernels
- 2 cloves of garlic
- 20 g of parsley greens
Cooking:
With pods of sweet peppers cut off the "lids", remove seeds and septums. Prepare forcemeat. Eggs, walnuts, garlic and butter chop, add cheese, greens, mix well. Peppers cut into thick rings. For each piece of bread put a ring of red pepper and fill it with minced meat. Next, a little lapped, put a ring of yellow pepper and also fill with minced meat.
Cooking time: 20 min.
In one serving 270 kcal
Proteins - 32 grams, fats - 11 grams, carbohydrates-19 grams
Pancakes stuffed with sweet pepper, salad
- 2 pods of orange sweet pepper
- 80 g of flour
- salt
- Cayenne pepper
- 150 ml of milk
- 2 eggs
- 1 bunch of lettuce leaves
- 2 teas. tablespoons vegetable oil
- 125 g of liver pie
Cooking:
For the dough mix the flour, milk, eggs, a pinch of salt and cayenne pepper. On warmed vegetable oil bake 4 thin pancakes, frying them on both sides until light-golden color. Salad cut into strips, pulp of sweet pepper - cubes. For each pancake, spread a thin layer of liver pate, put a salad and sweet pepper, roll the pancake.
Cooking time: 45 min.
In one serving 250 kcal
Proteins - 11 g, fats -14 g, carbohydrates -19 g
"Spotted" salad
- 1 head of cauliflower
- 2 carrots
- 1 pod of red, green and yellow sweet pepper
- 1/2 tea. spoons of sugar
- ground coriander, black pepper and paprika
- 1 bunch of dill
- juice of 1 lemon
- 1 table. spoon of olive oil
- cranberry
Cooking:
Cut cabbage on inflorescences and blanch for 3-4 minutes in salted boiling water. Carrots grate on a large grater. Pieces of sweet pepper to release from the seeds and cut into rings. Dill chopped. Stir the vegetables. Prepare the gas station. Lightly beat up the olive oil with lemon juice, sugar and a pinch of salt. To taste, add ground coriander, black pepper and paprika. Pour the salad dressing, stir again and decorate, if desired, cranberries.
Cooking time: 20 min.
In one portion 210 kcal
Proteins - 0 g, fats - 10 g, carbohydrates - 23 grams
Salad of beans and carrots in Korean
- 1 can of canned beans
- 2 eggs
- 1 red onion
- 1 pod of chili, yellow and green sweet pepper
- 20 g of parsley greens
- 100 g carrots in Korean
- 3 table. tablespoons olive oil
- 1/2 lemon juice
- ground black pepper
- salt
Cooking:
Eggs boil hard (10 minutes), cool under a stream of cold water, peel off the shell and cut into slices. Onion cut into thin rings, the pulp of sweet pepper and chili - straw. Grind parsley. Canned beans can be thrown in a colander and allowed to drain. Carrots in Korean slightly squeeze and cut even smaller. All the prepared ingredients to salt, pepper and gently mix. Mix olive oil with lemon juice and lightly beat up. The resulting sauce to water the salad.
Cooking time: 40 min.
In one portion 190 to feces
Proteins -12 g, fats-8 g, carbohydrates -11 g
Salad from green beans
- 200 g of string beans
- 400 g of pork
- 1 table. a spoonful of butter
- a few leaves of radicchio salad and frisi
- 4 hard boiled eggs
- 2 onions
- 1 bunch of parsley
- 100 ml of vegetable broth
- 50 ml of vinegar
- 1 pinch of sugar
- 2 table. tablespoons olive oil
Cooking:
Meat salt and pepper, allow time to soak (30 min). Then dissolve the butter in the frying pan, lightly fry the meat from all sides, lay it on a baking tray and bake in the oven (10 minutes at 180 °). Prepare the gas station. Onion and parsley greens chop, mix with broth and olive oil. Season with vinegar, salt and pepper to taste. Beans boil in boiling salted water (15 min), then discarded in a colander. Salad leaves cut into large strips or break into pieces. Salads and beans evenly decomposed into serving plates. Cut the meat across the fibers in thin slices and put on a salad. Eggs must be peeled and cut into quarters. Pour the prepared dressing, decorate with quarters eggs and leave the dish to soak well (20-30 min).
Cooking time: 25 min.
In one serving 375 kcal
Proteins - 33 grams, fats - 25 grams, carbohydrates - 4 grams
Language with green peas
4 servings
- 1 beef tongue
- 1 carrot
- 1 parsley root
- 1 onion
- 100 g raisins
- 1 table. spoon of flour
- 2 table. tablespoons butter
- 1/2 lemon juice
- 1 pot of green peas
Cooking:
The tongue is cooked with roots and onions (2-3 hours), then watered with cold water and peeled off the skin. Broth the broth. Raisins to sort out. In half the butter to fry, stirring, flour to light-golden color, pour about 1/2 cup of broth, add raisins and cook for 5 minutes. Salt to taste. Stirring constantly, add the remaining butter and lemon juice. Peas warm with filling. Cut the tongue into slices, place on the dish with the peas. Sauce with raisins served separately.
Cooking time: 40 min.
In one serving 570 kcal
Proteins - 40 grams, fats - 20 grams, carbohydrates-17 grams
Vegetarian snack
4 servings
- 250 g red lentils
- salt
- 100 g of green onion
- 20 g of ginger
- 2 yolks
- 100 g breadcrumbs
- ground black pepper
- 1 pod of chili pepper
- juice of 1 lime
- 2 table. spoons of soy sauce
- 6 table. spoons of vegetable oil
- 2 cucumber
Cooking:
Prepare a salad. Cucumbers cut into slices. Pullet of chili peppers and green onions cut into rings. Mix the cucumber, chili and half of the green onion. Season with soy sauce, lime juice and 2 table. spoons of vegetable oil. Lentils to sort and boil (10 min), then, draining the water, to mash. Mix the ground ginger, the remaining green onions, yolks and biscuits. Season to taste, mold the little bits and fry them in the remaining vegetable oil. Serve with salad.
Cooking time: 40 min.
In one serving, 490 kcal
Proteins - 20 g, fats - 18 g, carbohydrates - 36 g
Bean salad with chicken
8 servings
- 1 can of canned beans
- 300 g chicken fillet
- 1 small head of Chinese cabbage
- 300 g of cucumbers
- 300 g of tomatoes
- 3 eggs
- 250 g of mayonnaise
- 1 cucumber
- greens for decoration
- salt to taste
Cooking:
Chicken breast fillets boil and chill. Disassemble the hands on fibers length of 4-6 cm. Pekin cabbage chop thin strips. Cut the tomatoes into halves, remove the bases of the pedicels, cut the flesh into large cubes. Eggs boil hard (10 min), cool and peel off the shell. Then grate on a large grater. Cucumbers, without peeling, cut into small cubes. Add all the ingredients, add beans without liquid, season with mayonnaise, lightly salt and mix. Allow to soak for 15-20 minutes and serve to the table, decorating the prepared salad with green leaf and pieces of cucumber.
Cooking time: 15 min.
In one serving 250 kcal
Proteins - 24 g, fats - 20 g,
To the mistress of the note
- Green peas and green beans
To preserve the color of green vegetables, they should be boiled in strongly boiling salted water. Water will not have time to cool down when laying vegetables, if they are boiled in small portions. Re-warm green vegetables is recommended in a mixture of 1-2 tablespoons of hot water and butter.
- Large white beans
To be very tasty, you need to prepare it like this: pour the beans with water (in a ratio of 1: 3), bring to a boil, remove from heat and leave for 2-3 hours. Then gently peel the beans from the thick peel, which after soaking will be removed very easily. Such beans can be cooked in just 15 minutes.
- We cook lentils
Both red and white lentils need to be sorted before cooking: among the grains often come pebbles. Then the lentils are boiled for 20 minutes in water (2 glasses of water per 1 cup of product).
Vegetable salad
- 1 red onion
- 1/2 lemon juice
- 2 cloves of garlic
- 30 grams of herring and dill
- 300 g fresh cucumber
- 150 g of canned corn
- 20 olives without pits
- 50 grams of feta cheese
- 4 tomatoes
- 3 table. tablespoons olive oil
- salt
- ground white pepper
Cooking:
Onion cut into thin rings, sprinkle with lemon juice and leave for 5-7 minutes. Garlic let through the press, cut the greens finely. Feta cut into cubes, tomatoes and cucumbers - circles. All the prepared ingredients are combined with corn and olives. Salt and pepper to taste, pour with olive oil and mix.
Cooking time: 15 min.
In one serving, 156 kcal
Proteins - 12 g, fats - 7 g, carbohydrates - 11 g
Salad with maid sauce
- 1 head of green salad
- 4 tomatoes
- 1 carrot
- 1 parsley root
- 1 cucumber
- 1 onion
- 4 slices of bread for toast
- 1 teaspoonful. a spoonful of butter
- 2 table. spoonful of vinegar
- 6 table. spoons of vegetable oil
- 1 teaspoonful. mustard spoon
- salt
- pepper
Cooking:
Cut the bread crumb into strips and fry in butter (5 minutes). Carrot and parsley shredded with thin straws, cucumber and tomatoes - circles, onions - rings. Leave the lettuce in small pieces. Mix everything. Vegetable oil grind with mustard. Continuing to grind, pour vinegar. Salt, pepper and season salad with the resulting sauce. Spread on plates and sprinkle with croutons.
Cooking time: 30 min.
In one portion 240 kcal
Proteins - 33 g, fats - 15 g, carbohydrates - 27 g