Looking for easy lunch recipes? Then you’re in the right place! The options that the Cooking Guide has separated for you are varied, tasty and very easy to prepare. Pick one of these awesome lunchtime tips today to get even more special!
Easy Lunch Recipes: 7 Options You Should Prepare Today
Creamy pasta in the pressure cooker
Time: 20 min
Performance: 5 servings
Difficulty: easy
ingredients
- 4 tablespoons of oil
- 1 chopped onion
- 2 cans of tomato sauce (340 g each)
- 4 cups of milk (tea)
- 1 vegetable stock cube
- Salt and black pepper to taste
- 1 pack of spaghetti with vines (500 g)
- 300 g of cooked ham, cut into strips
- 200 g of mozzarella cut into strips
- 1 box of sour cream (200 g)
- 1 cup (tea) of Catupiry® cottage cheese
- Chopped green chilli for sprinkling
Method of preparation
Heat the oil in a pressure cooker over medium heat and saute the onion until golden brown. Add the tomato sauce, milk, vegetable broth, salt, pepper and cook for 3 minutes. Add the pasta, cover the pan and cook for 3 minutes after the pressure starts. Switch off, let the pressure release and open the pot. Put on medium heat, add the ham, mozzarella, cream and mix. Transfer to a refractory, spread the Catupiry® and sprinkle with parsley. Serve immediately.
Minced meat with okra
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
ingredients
- 1 tablespoon of oil
- 500 g of minced meat
- 3 minced garlic cloves
- 1 chopped onion
- 2 skinless and seedless cherry tomatoes, diced
- 2 cups okra (sliced)
- Salt and black pepper to taste
Method of preparation
Heat the oil in a skillet over medium heat and brown the ground beef until all the water has evaporated. Add the garlic, onion and sauté for 5 minutes. Add the tomato, okra, salt, pepper and cover. Cook for 15 minutes over low heat, adding water as needed or until the okra softens. Serve immediately, to taste, sprinkled with chives.
Microwave rice with chicken
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
ingredients
- 1 1/2 cups uncooked rice, washed and drained
- 3 cups of hot water (tea)
- 1 chopped onion
- 2 cubes of chicken broth
- 1 grated carrot
- 1 large chicken breast, cooked and cut into cubes or strips
- 8 chopped green olives
- 1 can of corn and pea steamed vegetables
- 1 chopped seedless tomato
- 50 g of grated Parmesan cheese
- 1 cup of cottage cheese
- parsley to decorate
Method of preparation
In a refractory suitable for the microwave, mix the rice, chicken stock, water, onion and carrot. Cover with plastic wrap and make small holes with the tip of a knife to aerate. Cook at maximum power for 10 minutes. Drain carefully and check that the rice is soft. Add the rest of the ingredients, mix lightly and cook in the microwave at maximum power for another 5 minutes. Then serve garnished with parsley.
Stroganoff Tagliatelle
Time: 25 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 1 pack of noodles (500 g)
- Salt to taste
- grated parmesan to sprinkle
Sauce
- 1 tablespoon of oil
- 1 tablespoon of butter
- 300 g of beef rump, cut into thin strips
- 300 g thinly sliced chicken breast
- 1 diced onion
- 2 minced garlic cloves
- 1 tablespoon of yellow mustard
- 2 tablespoons of ketchup
- 1 cup canned mushrooms (sliced)
- 1 cup tomato sauce (tomato sauce)
- Salt and black pepper to taste
- 1 can of sour cream
Method of preparation
Cook the pasta in boiling salted water for the time indicated on the package or al dente. For the sauce, heat a skillet with oil and butter over medium heat and fry the meat and chicken until golden brown. Add the onion, garlic and sauté for 2 minutes. Add the ketchup, mustard, mushrooms and sauté for 2 minutes. Mix the tomato sauce, salt, pepper and bring to a boil. Add the cream and mix. Drain the pasta and arrange it on a serving dish. Drizzle with the sauce, sprinkle with cheese and serve.
Layered omelette with chicken
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
ingredients
- 6 beaten eggs
- Salt and black pepper to taste
- oil for greasing
- 1 cup of cream cheese (200 g)
- Straw potatoes for sprinkling
Filling
- 4 tablespoons of olive oil
- 1 diced onion
- 4 minced garlic cloves
- 1 chopped seedless tomato
- 3 cups of cooked and shredded chicken
- 1/2 cup green corn (drained)
- 1/2 cup peas (drained)
- Salt, pepper and chopped parsley to taste
- 1 cup of cream cheese (200 g)
Method of preparation
In a pan, over medium heat, heat the oil and fry the onion and garlic for 3 minutes. Add the tomato and sauté for 3 minutes. Add the chicken, corn, peas, salt, pepper, green smell and sauté for 3 minutes. Stir in the cheese and set aside. Season the eggs with salt and pepper. Heat a greased medium non-stick skillet over medium heat and spread 1 medium ladle of beaten eggs. Fry for 3 minutes on each side, remove and repeat the process with the remaining eggs. On a plate, lay the omelette and the filling, finishing with an omelette. Cover with the curd, sprinkle with the straw potato and serve.
vegetarian noodles
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
ingredients
- 1 pack of spaghetti with vines (500 g)
- 3 liters of water
- 1 tablespoon of salt
- 3 tablespoons of oil
- 1 chopped onion
- 1/2 cup (tea) of olive oil
- 1 can of green corn (drained)
- 230 g or 1 small glass of mushrooms
- 1 cup of pitted black olives
- 300 g of white cheese, cut into cubes
- 1 can of peas (drained)
- Salt and black pepper to taste
- 1/2 cup chives (chopped)
Method of preparation
Cook the pasta in the water with the oil and salt for 20 minutes or al dente. Drain and reserve. In a skillet over medium heat, sauté the onion in the oil until golden brown. Add the corn, mushrooms and olives. Let it cool for 5 minutes. Add the peas and chives. Season with salt and pepper and remove from heat. Put the cooked pasta in a refractory and add the sauce, mixing well. Pour in the cubed cheese and take it to a medium oven, preheated, for 10 minutes. Serve immediately.
Pan-fried checkered chicken
Time: 20 min
Performance: 4 servings
Difficulty: easy
ingredients
- 4 tablespoons of oil
- 600 g of diced chicken breast
- 1 onion in petals
- 1 thinly sliced carrot
- 1/2 red chili pepper, diced
- 1/2 yellow pepper, diced
- 2 cups of broccoli bunches
- 1 cup soy sauce (shoyu)
- 1 tablespoon of cornstarch
- 1/2 cup (tea) of water
- 1/2 cup of sliced mushrooms
- Salt and chopped parsley to taste
- Chives, chopped for sprinkling
modthe preparation
Heat the oil in a skillet over high heat and fry the chicken for 5 minutes or until golden brown. Add the onion, carrot, peppers, broccoli and sauté for 5 minutes or until the vegetables are al dente. In a bowl, mix the soy sauce, cornstarch, and water until dissolved. Pour into the stew, add the champignon, the smell of greenery and sauté for 3 minutes or until slightly thickened, stirring. Season with salt, sprinkle with chives and serve in a pan.
Source: Terra
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.
