Ceasar salad, stroganoff and other delicious recipes for that lunch that needs to be ready quickly!
Life moves faster and faster, and we don’t have much time most days. In the middle of the week, we only have a few hours for lunch, and on the weekend, all we want is to rest as much as possible. That’s why it’s not always possible to have that feast for lunch or dinner.
The truth is that it all depends on the way you see things. There are recipes that you can make in a short space of time. These recipes are quick, and can be very tasty. That’s why the Women’s Area has separated 5 recipes for lunch that can be made quickly and with flavor.
Check out 5 lunch recipes made for those in a hurry!
1 – Beef stroganoff
Ingredients
- 500 grams of rump cut into strips
- 1/4 cup (tea) butter
- 1 piece of chopped onion
- 1 dessert spoon of mustard
- 1 tablespoon ketchup (or ketchup)
- 1 pinch of black pepper
- 1 piece of chopped skinless tomato
- 1 cup of mixed mushrooms
- assorted drained
- 1 can of cream
- salt to taste
Way of doing
To start, melt the butter and sauté the onion until it becomes transparent. Then add the meat and season with salt. Stir until the meat browns. Add the mustard, ketchup, black pepper and chopped tomato, cooking until it forms a thick sauce.
When the sauce is thick and the meat is tender, add the mushrooms and cream, then stir for 1 minute and remove from the heat. Serve immediately, accompanied by rice and straw potatoes.
2 – Chicken thigh with herbs
Ingredients
- 6 skinless chicken thighs
- 2 cups (tea) of breadcrumbs
- 2 tablespoons of dried herbs (parsley, chives, oregano, basil)
- 1 teaspoon coarsely crushed black pepper
- 3 units of egg yolk
- coarse salt to taste
Way of doing
To start, mix the breadcrumbs with the dried herbs, pepper and coarse salt. Dip the thighs in the beaten egg yolks and coat them with the flour mixture. Press with your hands to stick and form a crust. Bake in a preheated medium oven (170 ºC to 190 ºC) for 30 minutes.
3 – Caesar Salad
Ingredients
- 2 anchovy fillets
- 1 clove of garlic
- 1/2 teaspoon mustard
- 1 teaspoon of Worcestershire sauce
- 1 tablespoon of lemon juice
- 3 tablespoons of vinegar
- 4 tablespoons mayonnaise
- 4 tablespoons olive oil
- 7 tablespoons corn oil
- 3 grilled chicken fillets
- 2 packages of iceberg lettuce, washed
- 1 package of croutons
- 60 grams of grated parmesan cheese
- black pepper to taste
- salt to taste
Way of doing
To start, place the anchovies, garlic, mustard, Worcestershire sauce, lemon juice and vinegar in a blender. Beat for 1 minute and add the mayonnaise. Beat for another 1 minute and add, in a stream, the olive oil and corn oil. The sauce should have the consistency of thin mayonnaise. Season with salt and black pepper and store.
Grill and brown the chicken fillets, cutting them into strips and then into strips. Tear the lettuce leaves with your hands, place them in a salad bowl and add 6 tablespoons of the dressing. Mix and sprinkle the croutons. Sprinkle the Parmesan cheese on top and spread the chicken pieces over it.
4 – Pasta with curd sauce and mayonnaise
Way of doing
- 500 grams of long pasta cooked al dente
- 2 tablespoons olive oil
- 1 piece of chopped onion
- 1 can of tomato sauce
- 1/2 can of corn
- 1/2 piece of chopped green pepper
- 100 grams of grated mozzarella cheese
- 1 cup of cottage cheese
- 4 tablespoons mayonnaise
Ingredients
Place olive oil and onion in a pan. Add the tomato sauce, corn, pepper and cook for 5 minutes over low heat (160 ºC). Add the mozzarella, cottage cheese and mayonnaise. Leave it on the fire until the mozzarella melts. Wrap the dough and serve immediately.
5 – Tropical chicken salad
Ingredients
- 1 cup sliced fennel
- 1 cup Italian grapes, cut in half, seedless
- 1/2 cup chopped red pepper
- 300 grams of cooked and shredded chicken breast
- 2 tablespoons of lemon juice
- 1 small onion unit
- salt to taste
- 1/2 cup mayonnaise
- 1/2 bunch of straight or crisp lettuce
- 1/2 bunch of arugula
- 1 cup mango (cut into cubes)
Way of doing
In a large bowl, place the shredded chicken, seasoning with lemon juice. Add the fennel, grapes, pepper, onion and season with salt and pepper. Mix the ingredients with the mayonnaise. In a salad bowl, place the washed and dried lettuce and arugula leaves. On top of each one, place the filling and decorate with mango cubes.
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Source: Claudia
Image: Pepper in the Kingdom
