The recipes that the Cooking Guide has selected for you are perfect for preparing a light dinner! You can’t help but check out these tasty and super easy to make options. And not only that: these dishes conquer anyone’s palate! Look that:
Light dinner for the night: discover 7 delicious recipes
Grilled fish with zucchini, carrots and peas
Time: 40 min
Performance: 6 servings
Difficulty: easy
ingredients
- 6 fish fillets (hake, conger eel, hake)
- 2 tablespoons of oil
- 4 tablespoons of butter
- 1 small courgette, cut into cubes
- 1 carrot, diced
- 1/2 cup frozen fresh peas
- Salt to taste
- 1 tablespoon of dried aromatic herbs
Method of preparation
Season the fillets with your favorite condiment.
In a non-stick pan, heat the oil, half the butter, over medium heat, and brown the fillets. Remove and reserve.
Add the courgettes, carrots, peas, season with salt and spread on the fillets.
In the same pan, melt the rest of the butter, spread the aromatic herbs, mix and sprinkle the fish and vegetables. to serve.
Potato rosti in the fridge
Time: 40 min
Performance: Two
Difficulty: easy
ingredients
- 3 large potatoes, peeled, washed
- Salt, pepper and nutmeg to taste
- 1 tablespoon of oil
- 1 tablespoon of butter
Filling
- 2 cups of cooked and shredded chicken
- 1/2 jar of drained peas
- 1/2 can of drained corn
- 1 chopped seedless tomato
- 1/2 cup (tea) of cream cheese
- Salt and chopped parsley to taste
Method of preparation
In a bowl, mix all the ingredients for the filling and set aside in the refrigerator. Cook whole potatoes in their skins in boiling salted water for 10 minutes or until firm and lightly cooked. Drain and let cool well. Peel the potato and pass it through a large colander. Season with salt, pepper and nutmeg and mix. Heat a medium-thick skillet with oil and butter over medium heat. Pour in half of the grated potato and level with a spoon. Spread the filling set aside on top, keeping 2 cm from the edge. Cover with the remaining potato, pressing lightly to seal. Fry for 5 minutes on low heat and turn over onto a plate. Put it back on the heat and brown on the other side. Transfer to a plate to serve.
Chicken breast with broccoli and carrots
Time: 30 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 1 sliced ​​carrot
- 2 tablespoons of butter
- 1 cup of fresh or frozen peas
- 5 chicken breast fillets
- 1 cup green beans (sliced)
- Salt and black pepper to taste
- 1 cup bunched broccoli
Method of preparation
Steam the carrots, peas and green beans for 5 minutes or until tender. Add the broccoli and cook for another 5 minutes or al dente. Heat half of the butter in a skillet over high heat and brown the chicken fillets for about 2 minutes on each side. Season with salt, pepper and arrange on a serving dish. Melt the remaining butter in a skillet over medium heat and add the vegetables. Fry, season with salt, pepper and transfer to the plate. Serve immediately.
healthy vegetable omelette
Time: 20 min
Performance: 2 servings
Difficulty: easy
ingredients
- 5 eggs
- 2 tablespoons of wheat flour
- 1 teaspoon (coffee) of baking powder
- 1/2 chopped green pepper
- 1 carrot, diced
- 1 chopped seedless tomato
- 1/2 jar of drained peas
- 1/2 can of drained green corn
- 1 cup diced mozzarella
- Salt to taste
- butter for greasing
Method of preparation
In a bowl, beat the eggs, flour and yeast until frothy.
Then add the peppers, carrots, tomato, peas, corn and mozzarella and mix.
Finally season with salt and pour into a greased non-stick pan, over low heat, until golden brown on both sides. to serve.
Chicken soup
Time: half past one
Performance: 10 servings
Difficulty: easy
ingredients
- 2 tablespoons of oil
- 1 chicken weighing about 1.5 kg, cut into small pieces
- Salt, pepper and chopped parsley to taste
- 1 cinnamon stick, 2 cm long
- 1 bay leaf
- 2 diced celery stalks
- 1 large onion, chopped
- 1 clove of garlic
- 2 medium carrots, grated
- 2 and 1/2 liters of water
- 1 1/2 cups white rice (washed)
- 2 cubes of vegetable broth
- Lemon and olive oil to accompany
Method of preparation
Heat a large skillet with half the oil and brown the chicken until golden brown. Cover with water, season with salt, pepper, cinnamon and bay leaf and cook over medium heat for 30 minutes or until softened. Filter through a colander and set the broth aside. Coarsely chop the meat and remove the skin and bone. Heat a pan with the remaining oil and brown the onion and garlic. Add the celery and carrots and sauté for 5 minutes. Add the cooking broth and complete with the water. Add the vegetable broth, rice and cook for 15 minutes or until softened. Transfer to a bowl and serve with lemon and olive oil.
Sicilian Lemon Salmon
Time: 30 minutes
Performance: 4 servings
Difficulty: easy
ingredients
- 4 salmon fillets
- Salt and black pepper to taste
- 2 tablespoons of butter
- 2 tablespoons of grated onion
- 1/2 cup of concentrated Sicilian lemon juice
- 1 vegetable stock cube
- 1/3 cup (tea) + 1 tablespoon of water
- 1 teaspoon of cornstarch
- Lemon zest for garnish
Method of preparation
Season the salmon with salt and pepper.
In a large skillet over medium heat, melt the butter and brown the salmon for 4 minutes on each side so that the center is moist.
Transfer to a plate and keep warm.
Fry the onion for 3 minutes in a pan, pour the lemon juice and the dissolved vegetable broth in 1/3 cup (tea) of the water and cook for 5 minutes.
Season with salt, pepper and add the cornstarch dissolved in the remaining water, stirring constantly, until it thickens.
Pour over the salmon and serve, garnished with lemon zest.
Chicken with sweet potato puree
Preparation time: 45 minutes
Performance: 4 people
Difficulty: easy
ingredients
- 1 kg of boned leg and leg
- corn flour
- 1 chopped onion
- Juice of a pink lemon (can be a regular lemon)
- 3 cloves of garlic
- thyme leaves
- basil leaves
- 3 tablespoons of olive oil
- parsley leaves
- Salt and black pepper to taste
- 3 sweet potatoes, boiled and peeled
- 250 g of sour cream
- 50 g of Parmesan cheese
Method of preparation
To prepare the chicken, add the seasonings (onion, garlic, basil, thyme, parsley, salt and pepper) and then mix the chicken with a drizzle of oil. Squeeze the pink lemon over the chicken. Mix well so that the seasoning is completely absorbed by the chicken. Then put it in the fridge for at least 30 minutes. On the grill, cook over medium heat until both sides of the chicken are golden brown (about 10 minutes per side). Now prepare the sweet potato puree: mash three boiled and peeled sweet potatoes in a pan. Add 250 ml of cream and 50 g of grated Parmesan. Stir and it’s done. To accompany the dish you cannot miss the delicious farofinha.
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.
