Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts

7 super-delicious dinners you can make in less than 20 minutes

We often don’t have time to cook sophisticated dishes, or we are just too tired after work. It would be great to have something light and delicious for dinner, wouldn’t it?

Here are seven good recipes that will help you do just that!

1. Creamy cauliflower soup

1 kg of cauliflower
2 egg yolks
30 g of white cheese (per 1 serving)
70 g of butter
100 g of cream
200 g of milk
salt and pepper

1. Wash the cauliflower and cut it into florets. Put them in a pot of salted water and cook for 10 minutes.

2. Take the florets out of the pot and drain the water.

3. Melt the butter in the pot, then add two glasses of cold water. Boil it over medium heat for 5 minutes. Then add the florets and milk, and cook everything for 5 to 7 minutes.

4. Adjust the temperature to the lowest setting. Add the egg yolks and cream to the pot. Make a puree with a blender.

5. Before serving, add white cheese, salt, and pepper to each bowl.

2. Pasta with avocado sauce and shrimp

2 ripe avocados
3/4 cup of spinach
1/4 cup of lime juice
2 tablespoons of olive oil
1 clove of garlic
1 teaspoon of salt
1/4 teaspoon of ground black pepper
370 g of whole wheat pasta
1/2 cup of pasta water
400 g of peeled shrimp
2 tablespoons of chopped cilantro

1. Combine pieces of avocado, spinach, 2 tablespoons of lime juice, 1 tablespoon of olive oil, garlic, 3/4 teaspoon of salt, and black pepper. Mix until you have a smooth sauce.

2. Cook the pasta. Before draining the water, keep 1/2 cup of the water.

3. Heat up 1 tablespoon of olive oil in a skillet. Add the shrimp, spreading them in one layer, then sprinkle them with salt and fry for 2 minutes. Turn the shrimp over to the other side and cook for one more minute to brown them evenly.

4. Turn off the stove. Add the rest of the lime juice and 2 tablespoons of cilantro, and toss everything together.

5. Place the pasta and avocado sauce in a large bowl. If it is too thick, add 2 tablespoons of pasta water to make it lighter.

6. Top the dish with shrimp and enjoy your meal!

3. Salmon with delicately flavored sauce

2 salmon fillets
1 tablespoon of whole grain mustard
1 tablespoon of Dijon mustard
1 teaspoon of maple syrup
1 teaspoon of purified olive oil
Salt and pepper to taste

1. Let the salmon come to room temperature.

2. Preheat the oven to 200°С.

3. Line a sheet pan with parchment paper and grease it with oil.

4. Drain the salmon on paper towels and sprinkle with salt and pepper. Then place it skin-down on the sheet.

5. Mix together the mustard, olive oil, and syrup.

6. Coat the salmon with the sauce.

7. Bake the fillets for 10 minutes.

4. Brussels sprouts with honey

10 Brussels sprouts
1 1/2 teaspoons of butter
1 1/2 teaspoons of honey
1/2 teaspoon of mustard
Salt and pepper
A pinch of dried dill

1. Put the Brussels sprouts in a pot of slightly salted water.

2. Cook them over medium heat for 8 to 10 minutes until they get soft.

3. Mix together the butter, honey, mustard, salt, pepper, and dill.

4. Before serving, pour on the sauce. Bon appetite!

5. Tomato and avocado salad

3 fresh tomatoes
1/2 avocado
1/2 onion
2 tablespoons of lemon juice
2 or 3 tablespoons of seed oil
Salt, pepper, and salad greens

1. Slice the avocado, or cut it into small cubes. Sprinkle them well with lemon juice and toss. Add the avocado seed to keep the slices from getting brown.

2. Cut the onion into half-moons and put them in boiling water for 2 to 3 minutes. Then drain the water, and let the onion get cool.

3. Slice the tomatoes.

4. Combine the vegetables in a large bowl. Dress the salad with oil, then add salt and pepper to taste. Toss everything and garnish with greens. Do not forget to take the avocado seed out before serving.

6. Potato patties

3 tablespoons of seed oil
450 g of potatoes
Salt and pepper

1. Peel the potatoes and grate them with a large-hole grater.

2. Drain small portions of grated potato using a cheesecloth.

3. Heat up the oil in a skillet.

4. When it gets hot, spread the potato evenly to make 1 cm-high patties. Sprinkle them with salt and pepper.

5. Fry the patties for 5 to 7 minutes, then turn them over to the other side and fry for the same time.

7. Egg-battered fried zucchini

2 medium-sized zucchini
1/2 cup of flour
2 egg
2 tablespoons of salt
1 or 2 tablespoons of olive oil

1. Slice the zucchini into 0.5 or 1 cm slices.

2. Wash the eggs and crack them into a bowl. Place flour into another bowl. Add a tablespoon of salt into each one and mix thoroughly.

3. Heat up a pan with oil at medium temperature.

4. Drop each slice of zucchini into the flour first, then into the egg batter, and then place it in the pan.

5. Fry each side of the slices for 3 to 4 minutes until they get golden.

Five healthy dinners to help keep you looking your best

Dinner is a very important meal, and you shouldn’t skip it, even if you are on a diet. A perfect dinner that is good for your health is both light and nourishing.

1. Fish with asparagus beans

150 g of fish
Spices, according to taste
1 lemon
200 g of asparagus beans
1/2 teaspoon of salt
20 g of butter
1 teaspoon of lemon juice
2 tablespoons of parsley


1. Wash the fish. Place it in a pan of boiling salt water and simmer for 10 to 15 minutes. You can also add lemon and some sprigs of spice.

2. Wash the asparagus beans and put them in a pan of water. Add some salt and bring the beans to a boil. Do not cover the pan.

3. Simmer the beans until they get soft, then drain them into a colander. To let the beans retain their green color, place them in cold water for a couple of minutes.

4. Drain the water and heat up the asparagus beans to allow the water to evaporate. Before serving, add the butter, salt, pepper, parsley and lemon juice.

5. Serve together with the fish.

2. Cottage cheese stuffed peppers

5 bell peppers
100 g of sour cream
400 g of cottage cheese
A dash of salt
2 cloves of garlic
A tuft of fresh greens (parsley, dill, cilantro, marjoram, basil)
1/2 teaspoon of caraway

1. Grate the garlic and chop the greens. Combine the cottage cheese, sour cream, garlic and greens, and mix thoroughly until you get a thick paste.

2. Cut off the tops of the peppers and remove the core.

3. Stuff the peppers with the paste.

4. Place the peppers in the fridge for an hour.

5. You should cut the peppers into halves before serving.

3. Farfalle with vegetables

250 g of farfalle pasta
2 onions
2 carrots
200 g of celery sticks
2 tablespoons of olive oil
Salt and pepper, according to taste
1/2 teaspoon of paprika

1. Peel the carrots, onion and celery sticks. Chop the onions and grate the carrots and celery using a large-hole grater.

2. Fry the vegetables with olive oil for 5 minutes at a high temperature, stirring constantly.

3. Boil the pasta in salted water according to package instructions.

4. When the farfalle are done, add them to the vegetables. Sprinkle the pasta with salt and pepper and fry for a couple of minutes. Before serving, season the dish with paprika.

4. Chicken fillets with vegetables

1 chicken breast
1/2 onion
1 carrot
1 bay leaf
Salt and pepper
2 tomatoes
1 cucumber
1 bell pepper
Lemon juice

1. Wash the chicken breast and peel off the skin.

2. Place the chicken breast in a pan of water. The chicken should be covered with water. Bring it to a boil.

3. Add the carrot, onion, salt and pepper. Boil the chicken for 20 to 30 minutes and take it off the heat. You can keep the chicken stock and use it later.

4. Chop the tomatoes, cucumber, pepper and lettuce. Combine the vegetables in a bowl and dress them with the lemon juice

5. Vegetable casserole

500 g of broccoli
250 ml of milk
4 eggs
1 clove of garlic
150 g of Feta cheese
2 tablespoons of flour
A dash of salt

Preheat the oven to 180° C.

1. Cut the broccoli into florets and place them in a baking mold.

2. Grate the Feta with a grater.

3. Whip together the milk, eggs, Feta, garlic, flour and greens. Pour the batter into the mold.

4. Bake for 40 minutes.

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