Everyday lunch: 7 recipes to change the menu

Kitchen managers know that it is sometimes difficult to vary the menu for everyday lunches. If this is you, then you are in the right place! That’s because, we have recipes that will make meals tastier and this will earn you many compliments.

So we’ve come up with a list of 7 everyday lunch recipe options! And it has everything, see? Recipe with chicken, beef and pork, delicious fish and of course the pasta could not be missing. If you’re curious about what lunch recipes go give that push to the menucheck it out below!

7 recipes for lunch of the week:

Monday: Zucchini stuffed with minced meat

Zucchini stuffed with minced meat – Photo: Stela Handa

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 2 medium zucchini
• Salt and black pepper to taste
• 1 tablespoon of oil
• 200 g of minced meat
• 2 tablespoons of chopped onion
• 1 diced ripe tomato
• 1 tablespoon chopped parsley
• 8 tablespoons of grated mozzarella

Method of preparation:

1. Cut the zucchini in half and boil them in boiling salted water for 5 minutes and drain.
2. Heat a pan with oil over medium heat and fry the meat and onion for 5 minutes.
3. Add the tomato and sauté for 3 minutes.
4. Remove from heat, season with salt, pepper and the green perfume.
5. Carefully remove the seeds from the courgettes using a spoon.
6. Stuff with the braised meat and sprinkle with the cheese.
7. Place in the refractory and bring to a medium, preheated oven for 10 minutes.
8. Serve accompanied by white rice.

Tuesday: Chicken pancake with vegetables

Chicken pancakes with vegetables – Photo: Stela Handa

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 cup of milk (tea)
• 1 egg
• 1 tablespoon of melted butter
• 1/2 teaspoon salt
• 6 tablespoons of wheat flour
• margarine for greasing
• chopped parsley for sprinkling

Filling

• 1 tablespoon of butter
• 1 grated onion
• 1 cup cooked and shredded chicken
• 1 glass of chopped hearts of palm (300 g)
• 1/2 cup (tea) cream cheese
• Salt, black pepper and chopped parsley to taste

Sauce

• 1 tablespoon of olive oil
• 1 minced garlic clove
• 1 diced onion
• 4 ripe tomatoes, peeled and deseeded, diced
• Salt and black pepper to taste
• 1/2 teaspoon sugar

Method of preparation:

1. For the pancake, beat the milk, egg, butter, salt and flour in a blender until smooth.
2. Refrigerate for 30 minutes
3. Meanwhile, for the filling, heat a pan with the butter over medium heat and saute the onion for 2 minutes.
4. Add the chicken, the heart of palm and cook for 5 minutes
5. Add the ricotta, salt and pepper and mix
6. Remove from the heat and add the parsley
7. For the sauce, over high heat, heat the oil in a pan and then saute the garlic and onion for 2 minutes or until golden brown
8. Add the tomato, add salt, pepper and sugar
9. Cook for 10 minutes stirring occasionally and switch off.
10. Heat a medium nonstick skillet and grease it with the margarine.
11. Pour in 1/2 cup of the batter and swirl to distribute evenly.
12. Leave to firm up and turn slightly brown on the other side.
13. Distribute the filling in the center and roll up
14. Arrange, side by side, in a medium refractory and coat with the sauce.
15. Place in a medium oven, preheated, for 20 minutes.
16. Sprinkle with parsley and serve immediately, if desired, with lettuce and tomato salad.

Wednesday: Steak with mustard sauce

Steak with mustard sauce – Photo: Stela Handa

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 8 pork chops
• 2 minced garlic cloves
• salt to taste
• Fry oil

Sauce

• 1 chopped onion
• 1 tablespoon of butter
• 4 tablespoons of mustard
• 1/2 cup cream (milk)

Method of preparation:

1. Season the steaks with garlic and salt to taste.
2. Fry, little by little, in a pan with oil until golden brown, over medium heat.
3. Drain on paper towels and set aside on a plate.
4. For the sauce, heat a pan with the onion and butter over medium heat and sauté for 2 minutes.
5. Add mustard and quickly sauté.
6. Turn off the heat, add the milk cream and mix.
7. Pour over the steaks and serve, if desired, with a lettuce salad.

Thursday: Muscle in Madeira sauce

Muscle in Madeira sauce – Photo: Stela Handa

Time: 45 mins

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 tablespoons of olive oil
• 1.2 kg of beef muscle in large cubes
• 1 chopped onion
• 2 crushed garlic cloves
• 1 beef bouillon cube
• 3 tablespoons of mustard
• 2 cups of water (tea)
• 1/2 glass of red wine (tea)
• Salt and black pepper to taste
• 1 1/2 cups sliced ​​mushrooms
• 1 teaspoon cornstarch
• Chopped chives for dusting

Method of preparation:

1. Heat a pressure cooker with olive oil over medium heat and saute the meat, onion and garlic for 3 minutes.
2. Add the beef stock, mustard, water, wine, salt and pepper, cover and cook for 20 minutes once the pressure has started.
3. Let the pressure escape naturally and open the pan.
4. Remove the meat with a slotted spoon and place it on a platter.
5. Put the pan back on the heat, add the mushrooms, the cornstarch and cook until the broth thickens slightly.
6. Pour over the meat, sprinkle with the chives and serve.

Friday: Fish stew

Stewed fish – Photo: Stela Handa

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 3 sliced ​​potatoes
• 2 tablespoons of oil
• 2 minced garlic cloves
• 3 tablespoons of tomato paste
• 1 sliced ​​onion
• 1 sliced ​​green pepper
• 4 large pieces of dogfish (about 1 kg)
• 2 sliced ​​tomatoes
• 1 cup hot water (tea)
• Salt, chili sauce and chopped parsley to taste

Method of preparation:

1. Cook the potato in boiling salted water for 5 minutes or until al dente and drain.
2. Heat a large, wide skillet with the oil over medium heat and saute the garlic for 2 minutes or until golden brown.
3. Add the tomato paste and fry for another 2 minutes.
4. Add the onion, bell pepper and fry for 2 minutes.
5. Add the potato, fish, tomato, water, salt, pepper, mix and cover.
6. Cook for 10 minutes on low heat.
7. Turn off and let rest for 5 minutes covered.
8. Sprinkle with parsley and serve immediately.

Saturday: Picadão with cassava puree

Picadão with cassava puree – Photo: Rodrigo Moreira

Time: 1 hour

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1/2 cup (tea) of oil
• 2 chopped onions
• 1 kg duckling meat, diced
• 2 tablespoons ground beef seasoning
• 4 chopped seedless tomatoes
• 2 cups of water (tea)
• 3 tablespoons of wheat flour
• 1/2 cup (tea) of water
• 1 kg of chopped cassava
• 2 teaspoons of salt
• 1 jar of cream
• 2 tablespoons of butter
• parsley to garnish

Method of preparation:

1. In the pressure cooker, over medium heat, heat the oil and sauté the onion, meat and seasoning until dry.
2. Add the tomatoes, water and cook for 15 minutes after starting the pressure.
3. Remove the pressure, open the pan, dissolve the flour in the water and add to the pan, stirring until thickened.
4. Reserve.
5. Cook cassava in water until soft.
6. While still hot, mash with a fork, add salt, cream and butter.
7. Mix well, garnish with parsley and serve with minced meat.

Sunday: Bolognese gnocchi on the plate

Gnocchi Bolognese on plate – Photo: Guilherme Andrade

Time: 50 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 kg of peeled potatoes, diced
• 1 cup of milk (tea)
• 1 tablespoon of coarse salt
• 2 bay leaves
• 1 tablespoon of butter
• 2 tablespoons of sour cream
• 2 tablespoons of olive oil
• 1 chopped onion
• 3 minced garlic cloves
• 1 kg of minced meat
• 10 tomatoes
• 1 pack of ready-made tomato puree (520g)
• 2 eggs
• 1 and 1/2 cups wheat flour (tea)
• salt to taste
• 1 cup basil (fresh)
• 3 cups of grated mozzarella

Method of preparation:

1. In a pan over medium heat, put the potatoes with the milk, the coarse salt, the bay leaf and cover with water.
2. Cook until tender.
3. Drain and squeeze the potatoes.
4. Mix with butter and sour cream.
5. Wait for it to cool down. Meanwhile, for the sauce, in a skillet over medium heat, heat the olive oil and saute the onion until soft.
6. Add the garlic and fry the meat until golden brown.
7. Beat the tomato in the blender and pour it into the pan together with the tomato sauce.
8. Adjust seasoning with salt and pepper and bring to a boil.
9. Mix the mashed potatoes, egg and flour into a smooth dough, add more flour if necessary.
10. Make rolls with portions of pasta and cut them into 2 cm squares.
11. Cook the gnocchi in boiling salted water and drain them with a slotted spoon when they float to the surface.
12. Line the bottom of a baking dish with the gnocchi and cover with part of the sauce and a few basil leaves.
13. Spread the grated mozzarella and repeat the operation 2 more times, finishing with the mozzarella and basil leaves.
14. Place in a medium oven, preheated, for 15 minutes.
15. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.