Easy recipes for Monday lunch

Not sure what to do for Monday lunch? Check out these easy and delicious recipes to get the week off to a good start.

When the weekend ends and Monday comes, there are several tasks and tasks we need to do. And, for this reason, many times over we don’t have much time for complicated or time-consuming dishes for lunch today, right?

But don’t worry: there are several recipes that, in addition to being very easy and simple to make, are very tasty. See some of them below:

Practice pasta with sausage

Time: 40min (+ 5min rest)

Performance: 4 servings

Difficulty: easy

Ingredients:

• 1 cup diced bacon
• 1 slice of sliced ​​Calabrian sausage
• 250 g of penne
• 1 chopped onion
• 2 crushed cloves of garlic
• 1 diced carrot
• 2 tablespoons of tomato paste
• 3 cups of water (tea)
• Salt, pepper and chopped parsley to taste
• 1/2 cup grated mozzarella

Method of preparation:

In a skillet, over medium heat, sauté the bacon in its own fat until it starts to brown. Add the sausage and fry until golden brown. Add the onion, garlic and sauté for 3 minutes. Add the carrot, remove and brown for 2 minutes. Add the water and once it starts to boil, add the pasta. Lower the heat and cook until the pasta is al dente, stirring occasionally. Turn off, season with salt, pepper and a scent of greenery. Sprinkle with mozzarella, cover and leave to rest for 5 minutes. Serve immediately sprinkled with chopped parsley.

Beef Stew With Rocket

Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 1 tablespoon of oil or olive oil
• 500 g soft coxão or ribeye spider, diced
• Salt and black pepper to taste
• 2 minced garlic cloves
• 4 tablespoons of yellow mustard
• 2 tablespoons of light mayonnaise
• 4 tablespoons of water
• 1 cup rocket (chopped)

Method of preparation:

Heat the oil in a large skillet over high heat and brown the meat in 2 stages. Remove from the oven, season with salt, pepper and keep warm on a serving dish. In the same pan, add the garlic and mix until golden brown. Add the mustard, mayonnaise, water, salt, pepper and mix. If necessary, season with salt. Pour over the meat kept aside, sprinkle with the chopped rocket and serve.

Eggplant with minced meat

Time: 30 minutes

Performance: 6 servings

Difficulty: easy

Ingredients:

• 3 eggplants
• Salt and oil to taste
• 1 cup of grated mozzarella

Filling:

• 4 tablespoons of olive oil
• 500 g of minced meat
• 1 chopped onion
• 1 chopped tomato
• 1/2 cup chopped green olives
• 1 grated carrot
• Salt and chopped parsley to taste

Method of preparation:

Wash the aubergines and cut them in half, lengthwise. Make shallow cuts with a knife on the pulp, sprinkle with salt and drizzle with olive oil. Shape and place in a preheated medium oven (180 ° C) for 10 minutes. Remove from the oven, allow to cool, remove part of the pulp with a spoon and set aside.

For the filling, heat a skillet with oil over medium heat and sauté the ground beef and onion until golden brown. Add the tomato, the olive, the aubergine pulp kept aside and sauté for 3 minutes. Add the carrot, season with salt and green scent, mix and turn off the heat.

Divide the filling between the eggplant halves, sprinkle with mozzarella and arrange one wheel next to each other. Bake in a medium oven (180 ° C), preheated, for 10 minutes or until they are well set. Remove from the oven and serve.

Chicken Breast With Curd

Time: 30 minutes

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 and 1/2 cup (tea) of milk
• 5 chicken breast fillets
• 1 tablespoon of butter
• Salt and black pepper to taste
• 1 cup (s) of cream cheese
• 68 g or 1 sachet of powdered onion soup
• 1 cup (tea) of potato straw

Method of preparation:

In a bowl, season the chicken with salt, pepper and set aside. In a saucepan, dissolve the powdered onion soup in the milk and heat over low heat, stirring until thickened. Turn off and book. Heat the butter in a skillet over high heat and brown the chicken for 2 minutes on each side. Arrange in a refractory, sprinkle with the cream kept aside and spread the curd. Bake in a preheated oven for 10 minutes. Remove from the oven, sprinkle with the straw potato and, if desired, serve with lettuce salad.

warm potato salad

Time: 45 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

• 500 g of sliced ​​potatoes
• 2 cubes of chicken broth
• 3 cups of water (tea)
• 1/2 cup (tea) of smoked bacon
• 1 medium onion, chopped
• 1 tablespoon of wheat flour
• 1 teaspoon of sugar
• 1 teaspoon of fennel seeds
• 1/2 cup (tea) of vinegar
• Chopped parsley to taste
• Fry oil

Method of preparation:

Cook the potato in 2 cups (tea) of water and 1 cube of chicken broth. Don’t let the potato become too soft. Drain and keep 1 cup (tea) of the cooking broth. Chop the bacon and fry until crisp. Drain with a slotted spoon and save the fat. Dissolve the flour in the reserved potato broth.

Boil 1 cup (tea) of water and dissolve the remaining chicken broth. Fry the onion in the bacon fat. Add the dissolved flour, sugar, fennel, vinegar and chicken stock dissolved in water. Stir until it thickens, turn off the heat and add the reserved bacon. Pour over the hot potato, stirring well, sprinkle with parsley and serve hot.

Revenues: Guide to cooking

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.