Veal in a rural way
On salad leaves, sprinkled with pomegranate seeds.
For 4 servings of the recipe:
- 500 g of veal pulp
- grated nutmeg
- salt
- 2 apples
- juice and peel 1/2 lemon
- ground cinnamon
- 4 table. tablespoons vegetable oil
- 1 table. spoon of flour
- 100 ml of dry red wine
Preparation:
1. Grate the meat with salt and nutmeg. Cut the apples into slices and remove the core with the seeds. Slices of apples sprinkle with lemon juice and sprinkle with zest. Make holes in meat, lard veal with apples, sprinkle with cinnamon and pour half of the vegetable oil. Bake for 30-40 minutes at 180 °. 2. Then, sprinkle the meat with flour, sprinkle with the remaining oil and pour the wine into the mold. Bake another 30 minutes.
Cooking time: 90 min.
In one serving 360 kcal
Proteins - 26 g, fats - 23 grams, carbohydrates - 10 grams
Steak with stuffing
In the "pocket" - champignons with eggs and breadcrumbs.
For 4 servings of the recipe:
- 500 g beef tenderloin
- 2 table. tablespoons butter
- 200 g champignons
- 1 bunch of parsley
- breadcrumbs
- grated zest 1/2 lemon
- 2 eggs
- salt
- ground black pepper
Preparation:
- Mushrooms cut into slices and fry in butter. Grind parsley. Eggs beat up, mixed with breadcrumbs, parsley, lemon rind and mushrooms. Season with filling, the edges of the chopping toothpicks. Bake for 40 minutes at 180 °, periodically pouring the meat with the resulting juice.
Cooking time: 40 min.
In one serving 459 kcal
Proteins - 31 g, fats - 32 g, carbohydrates - 11 grams
Veal rolls with mushrooms
Stewed in wine with prunes.
For 6 servings of the recipe:
- 500 g of veal pulp
- 300 g of champignons
- 250 g of dry white wine
- 2 onions
- 200 g of chopped meat
- 2 table. spoons of wheat breadcrumbs
- 6 pcs. prunes
- kernels 6 walnuts
- 50 g of olive oil
Preparation:
1. Champignons and half of onion cut into small cubes, brown in olive oil (10 min). Season to taste. 2. Cut the meat into slices across the fibers and discourage. 3. The remaining onion to grind, mix with chopped meat and breadcrumbs. Cut off pieces of meat and put on each one a spoonful of mushrooms and chopped meat. The meat is rolled into tubes and tied with a thread or fastened with skewers. 4. Put the rolls in a saucepan, add wine, add prunes and nuts. Bring to a boil and then simmer under a lid on low heat for 30 minutes.
Recipe cooking time: 45 min.
In one serving 333 kcal
Proteins - 28 grams, fats -17 grams, carbohydrates-13 grams
Kournik
the filling can be changed.
For 8 servings of the recipe:
- 500 g puff yeast dough
- 100 g of flour
- 1 cup of milk
- 2 eggs
- 2 table. tablespoons vegetable oil
- salt
- 800 g chicken fillet
- 100 g of butter
Preparation:
1. Eggs whipped with milk, flour and salt. On vegetable oil bake delicate pancakes. Finely chop the fillets and fry them in butter (10 minutes). 2. Cut out 2 pancakes from puff yeast, one - the size of a pancake, the other - twice the diameter. 3. On a smaller cake to lay out, alternating, pancakes and chicken filling. Top with a large cake. Bind the edges, pierce several times with a fork. Bake for 45 minutes at 200 °.
Cooking time: 80 min.
In one portion 562 kcal
Proteins - 34 g, fats - 19 g, carbohydrates - 64 g
Casserole with chicken, ham and mushrooms
For 8 servings of the recipe:
- 300 g chicken fillet, ham, onion and champignons
- 50 g of butter
- 6 table. spoons of flour
- 500 ml of milk
- 150 g cheese
- 8 lasagna plates
Preparation:
1. Grind the mushrooms and mushrooms, sauté in 1 table, spoon the butter (10 min). Cook the fillet (15 minutes) and cut into small pieces, ham - cubes. Chicken and ham are mixed with mushrooms, fry, stirring, 3 min. Grate the cheese on a fine grater. 2. Prepare the sauce. Flour the flour, stirring, on the remaining butter (3 min). Stir in milk, cook for 3 minutes. Combine the chicken and mushrooms with half the sauce and half the grated cheese, mix. Boil the lasagna plates (7 min). Lay out the filling on each plate, roll it with a tube. Place in a mold, pour the remaining sauce and sprinkle with the remaining cheese. Bake for 10 minutes at 200 °.
Cooking time: 40 min.
In one serving 395 kcal
Proteins - 28 g, fats - 22 grams, carbohydrates - 21 grams
Frozen chicken fillet
Under the "coat" of ham, sweet pepper and cheese.
For 4 servings of the recipe:
- 2 large chicken fillets
- 1 pinch of nutmeg
- 2 table. tablespoons vegetable oil
- 2 pods of red sweet pepper
- 150 grams of boiled ham
- 70 g of mayonnaise
- 200 g of hard cheese
- 20 g of green onion
- ground black pepper
- salt to taste
Preparation:
1. Pulp the sweet pepper into rings, grate the cheese on a large grater. Ham cut into small cubes and mix with mayonnaise. Cut the green onion into strips. 2. Loin the fillet lightly, rub it with salt, ground black pepper and nutmeg. Fry in vegetable oil (4 minutes on each side). 3. Put the fillet in a mold, spread the ham with mayonnaise on top, ring the sweet pepper and sprinkle with grated cheese. Serve with green onion strips.
Cooking time: 40 min.
In one serving, 607 kcal
Proteins - 46 grams, fats - 45 grams, carbohydrates - 5 grams
The hen in the wine
With tomatoes, sweet peppers and olives.
For 8 servings of the recipe:
- 8 chicken legs
- 4 table. tablespoons olive oil
- juice of 1 lemon
- ground black pepper
- dried basil
- ground paprika
- curry powder
- 3 pods of sweet pepper
- 2 onions
- 3 cloves of garlic
- 1 pot (750 ml) of tomatoes in its own juice
- 50 g of pitted olives
- 125 ml of red wine
Preparation:
- Mix olive oil, lemon juice, black pepper, paprika, basil and curry. With the mixture obtained, pour the chicken legs, bake for 15 minutes in the oven at 200 °. 2. Pulp of sweet pepper cut into cubes, onions, garlic and tomatoes to grind. Add olives to a colander and let the liquid drain. 3. All the prepared ingredients to lay out to the chicken legs. Pour in the wine, season to taste and bake for another 30 minutes.
Cooking time: 25 min.
In one serving 323 kcal
Proteins - 16 g, fats - 25 g, carbohydrates - 8 g
Chicken fillet in bacon
For 4 servings of the recipe:
- 4 chicken fillets
- salt
- ground black pepper
- 4 slices of bacon
- 2 table. tablespoons vegetable oil
- 400 g of cherry tomatoes
- 1 clove of garlic
- 100 ml cream or milk
- 200 g of hard cheese
Preparation:
- Filet the salt and pepper. Wrap each slice of bacon, cobbles with wooden skewers. Heat the vegetable oil in a frying pan and fry the fillets for 3 minutes on each side. Scoops remove. 2. Grate the cheese on a fine grater. Cream warm and combine with cheese, stir. Cut the tomatoes into halves, remove the remains of the pedicels. Chop the garlic cloves in half. 3. Heatproof form rub garlic, pour half of cheese sauce, put the breast in bacon and tomatoes, pour the remaining sauce. Season with salt and freshly ground black pepper to taste. Bake in the oven for 20 minutes at 180 °.
Cooking time: 15 min.
In one serving 753 kcal
Proteins - 50 g, fats - 58 g, carbohydrates - 6 g
Fried potato
Peasant with sweet pepper.
- 300 g of fresh champignons
- 1 pod of red sweet pepper
- 4 table. tablespoons vegetable oil
- 2 medium sized bulbs
- 1 small carrot
- 700 g of potatoes
- 140 g of processed cheese
- 1/2 bunch of dill
- salt
- ground black pepper
Preparation:
1. Champignons to sort and cut into small slices. Onions peeled and cut into half rings, carrots - thin straws. 2. Wash the pepper sweet pepper, cut into halves, remove seeds and white septa, cut the flesh into small squares. 3. Preheat 2 tables. spoon vegetable oil and fry over low heat, stirring, onions with carrots (5 minutes). 4. Add mushrooms and sweet pepper, fry another 15 minutes. Then season with salt and freshly ground black pepper to taste. 5. Peel potatoes and cut into large slices. 6. In a frying pan, heat the remaining oil, put the potatoes, stir and fry for about 10 minutes. Add mushrooms with vegetables and fry all together for another 5 min. 7. Chopped cheese cut into small slices, put on vegetables with mushrooms and "torment" under the lid for another 5 minutes. 8. Dill to sort out. Decorate with green twigs ready dish.
Cooking time: 80 min.
In one serving, 496 kcal
Proteins - 17 g, fats - 31 grams, carbohydrates - 41 grams
Spaghetti with cream sauce
- 400 grams of frit (can be frozen)
- 2 onions
- 2 cloves of garlic
- 20 g of basil greens
- 400 g of spaghetti
- 2 table. tablespoons olive oil
- 150 ml cream
- 80 grams of grated hard cheese
- spice
- juice 2 lemons
Preparation:
- Mushrooms boil in 1 liter of water (15 minutes). Then throw in a colander, collect the mushroom broth in a separate vessel. 2. Chop onion and garlic. A few leaves of basil to put aside for decoration, the remaining greenery to grind. 3. Spaghetti boil in 4-5 liters of salted water (about 10 minutes), discarded in a colander and let the liquid drain. 4. Grilled onions with garlic, stirring, in olive oil (3 minutes). Add the mushrooms and fry for another 5 minutes. Add salt and pepper to taste. 5. Pour lime juice, mushroom broth, cream, add basil to mushrooms and onions and simmer under a lid on a small fire for 10 minutes. Add hot spaghetti and hold on a small fire for 2-3 more minutes. 6. Put the spaghetti and sauce on the plates, sprinkle with grated cheese, decorate with basil leaves and serve.
Recipe cooking time: 50 min.
In one serving 453 kcal
Proteins - 15 g, fats - 20 g, carbohydrates - 56 g
Green soup
- 100 g spinach (can be frozen)
- 2 table. tablespoons vegetable oil
- 1 fillet of chicken breast (approximately 150 g)
- 2 table. spoons of rice
- 300 ml low-fat sour cream
- 4 stems of green onion
- parsley and dill greens
- Mint
- 50 g of slightly salted cheese
- salt
- ground black pepper to taste
Preparation:
Chicken fillets pour 1 liter of cold water and bring to a boil. Remove the foam, cook for 10 minutes. Then take the fillets, cut into pieces, broth drain. Spinach to sort out (if necessary, before this defrost) and grind. In a frying pan, heat the vegetable oil, pour in 1 table, spoon chicken broth and pass the spinach (10 min). Rinse the rice well. The remaining broth is brought to a boil, add rice and cook over medium heat for 10 minutes. Add spinach and cook for another 5 minutes. Add salt and pepper soup, mix sour cream and remove from heat. Leave it under the lid for 10 minutes. Chop the green onion with rings, and the cheese - cubes. Green parsley and dill to sort and grind, leaves mint leaves for decoration. Ready soup to pour on plates, in each put a piece of boiled chicken fillet. The soup is densely sprinkled with ringlets of green onion, parsley, dill and diced cheese. Decorate, if desired, with mint leaves.
Recipe cooking time: 30 min.
In one serving 354 kcal
Proteins - 15 g, fats - 29 g, carbohydrates -101
Salad with pomegranate
- 300 g squid
- 1 apple
- 1 head of lettuce
- 1 onion
- 1/2 lemon juice
- 1/2 garnet grain
- on 2 table. spoons of vegetable oil and wine vinegar
- salt
- ground black pepper
- 1chspot of granulated sugar
Preparation:
Lightly beat the butter with the vinegar and sugar. Onion cut into rings, pour the resulting marinade and leave for 1 hour. Squid boil in boiling salted water (2 min) and cut into rings. Apple cut into slices, remove the core with seeds. Slices of apple sprinkle with lemon juice. Leaves of lettuce to sort, tear into pieces or cut into strips. Combine the pickled onion, squid, apple slices and lettuce, add salt, pepper to taste and mix. Sprinkle with the pomegranate seeds.
Recipe cooking time: 5 min.
Meat in the eastern
- 400 g of veal pulp
- 1 pinch of grated nutmeg and dried marjoram
- 3 cloves of garlic
- salt
- 3 onions
- 1 carrot
- 3 table. tablespoons vegetable oil
- 100 g of long grain rice
- 200 g of canned beans
- spice
Preparation:
Garlic let through the press. Cut the meat into strips, add salt, season with nutmeg, marjoram and garlic, leave for 10 minutes. Rice boil until half cooked (7 minutes). Onions cut into half rings, carrots - strips, fry in vegetable oil. Add meat and rice, pour 150 ml of water, stew for 20 minutes. Then mix the canned beans, put out for 7 minutes and remove from heat.
Cooking time: 55 min.
In one serving 478 kcal
Proteins - 100g, fats - 19g, carbohydrates-15g
Green tea with fruits
Drink an antioxidant.
For 4 servings of the recipe:
- 1 liter of freshly brewed green tea
- 200 g of raspberry
- 200 g of grapes
- 1 lemon
- 1 lime
- ice cubes
Preparation:
Raspberries to sort out, grape berries to separate from twigs. Lemon and lime are finely chopped together with the peel. Fruit and berries put in a saucepan, pour hot tea, cover and leave for 20 minutes. Strain and put in the refrigerator for 20 minutes. In the glasses, decompose the ice cubes and pour the cooled down drink.
Cooking time: 15 min.
In one serving 70 kcal