To secure an extra income or even give as a gift to on in your business, invest in lunchboxes to sell with quality! Whether it’s a delivery app or only selling to people close to you, lunchbox it can be very profitable and a smart method for your financial health.
In this sense, it’s not enough to just make food and wait for people to buy it, right? Think of those dishes that are so good that people do would pay to have at home! That’s why the Cooking Guide has separated 7 great recipes for you test, approve and profit! Among them, you will find options for salad, main course, pasta and even side dishes.
Oh, and don’t forget: Variety is very important for winning customers. Also, follow the advice: when preparing lunchboxes to sell, check the amount of portions equivalent to each recipe, to avoid waste or lack of any dish!
Muscle with carrots and puree
Time: 1h20
Performance: 5 servings
Difficulty: easy
Ingredients:
- 3 tablespoons of oil
- 1 kg of diced beef muscle
- 1 chopped onion
- 1 chopped tomato
- 1 cube of beef broth
- 2 tablespoons of tomato paste
- 2 cups of water (tea)
- 2 diced carrots
- 2 diced potatoes
- Salt and black pepper to taste
- Chopped green chilli for sprinkling
Mashed potato:
- 800 g of chopped potatoes
- Salt to taste
- 2 tablespoons of butter
- 1/2 tin of sour cream (100 g)
Method of preparation:
For the puree, cook the potatoes in boiling salted water until soft. Drain and mash them while still hot with a fork. Place in a pan, add the butter, cream and salt and cook, stirring, until smooth. Turn off and book. Heat the oil in a pressure cooker and fry the meat for 3 minutes over high heat until golden brown. Add the onion, tomato and sauté for 3 minutes.
Add the meat broth, extract, water and cover the pan. Cook for 20 minutes, on low heat, after the pressure starts. Wait for the pressure to naturally release and open the jar. Add the carrots, potatoes, season with salt and pepper and, if necessary, sprinkle with more water. Return the pan to the heat, uncovered, and cook for another 10 minutes or until the carrot and potato have softened. Arrange the puree on a serving dish and lay the meat with the vegetables on top of the puree. Sprinkle with parsley and serve.
tagliatelle with peppers
Time: 20 min
Performance: 5 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of oil
- 2 minced garlic cloves
- 1 diced onion
- 2 slices of sliced ​​Calabrian sausage
- 3 skinless and seedless tomatoes, diced
- 1 cup tomato sauce (seasoned)
- 1 can of canned corn, drained
- 1 can of sour cream
- 500 ml of water
- 1 package of penne or durum wheat (500 g)
- Salt, pepper and chopped parsley
- 5 tablespoons of chopped green olives
- grated Parmesan to taste, for serving
Method of preparation:
Heat the oil in a pressure cooker over high heat and sauté the garlic and onion for 2 minutes. Add the sausage and sauté for 2 minutes. Add the tomato, sauce, corn, cream and water. Add the pasta, salt and pepper. Cover and cook for 4 minutes after the pressure starts.
Switch off, wait for the pressure to naturally release and open the pan. Mix the smell of olive and green. Pour into a serving dish and serve with Parmesan. It is a delight!
Chicken in pressure cooker
Time: 45min (+ 12h in the fridge)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 1 kg of chicken
- 3 tablespoons of apple cider vinegar
- 4 crushed garlic cloves
- 1 sachet of powdered chicken broth
- 1 teaspoon of salt
- 1 tablespoon of paprika
- 1 1/2 cups (tea) of oil
- Pepper sauce to accompany
Method of preparation:
In a bowl, season the chicken with the vinegar, garlic, chicken broth, salt and paprika. Cover and refrigerate for 12 hours. In a pressure cooker, put the chicken, the oil and cover the pan. Bring to low heat and cook for 15 minutes after the pressure starts. Let the pressure ease off naturally, open the pan, return to high heat and sauté until the chicken is golden brown. Drain, drain on absorbent paper and serve with chilli sauce.
Mineiro with cheese
Time: 40 min
Performance: 5 servings
Difficulty: easy
Ingredients:
- 1/2 kg of mimoso flour
- 2 liters of boiling water
- 2 cups of grated semi-cured cheese
Method of preparation:
Mix the cornmeal in a little cold water. Gradually pour into the pan with boiling water and mix continuously with a spoon for 30 minutes. When it begins to stick to the bottom of the pan, lower the heat and continue stirring until it comes off. Place half of the mixture in a small refractory, make a layer with the cheese and add the rest. to serve.
Fried sticks with mozzarella filling
Time: 40 min
Performance: 4 servings
Difficulty: easy
Ingredients:
- 500 g of grated mozzarella
- 1 cup (tea) of wheat flour
- 2 eggs
- Fry oil
Navigation path:
- 5 stale French bread in slices
- 4 tablespoons of olive oil
- 2 minced garlic cloves
- Salt and black pepper to taste
Method of preparation:
For the breadcrumbs, place the slices of bread in a pan and drizzle with the olive oil mixed with the garlic, salt and pepper. Bake in a preheated oven for 10 minutes or until golden brown. Remove from the oven, allow to cool and grate on a coarse grater. Dip the mozzarella slices in the flour, beaten eggs and breadcrumbs. Repeat the process one more time before frying. Slowly fry in hot oil until golden brown. Drain on absorbent paper and serve immediately.
Chickpea salad with chicken
Time: 35 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- 500 g of chicken breast fillet
- 2 minced garlic cloves
- Salt to taste
- 6 tablespoons of olive oil
- 1 cup black olives (sliced)
- 1 red onion, diced
- Juice of 1/2 lemon
- 1 Japanese cucumber, diced
- 1/2 cup mint (chopped)
Method of preparation:
Season the chicken fillets with the garlic and salt. Heat a skillet with half the oil over high heat and grill the chicken fillets until golden brown. Remove the fillets from the oven, let them cool, cut them into strips and set aside. In a bowl combine the cooked chickpeas, black olives, onion, cucumber, mint, lemon juice, remaining olive oil, chicken breast strips, season with salt and mix well. Transfer to a salad bowl, decorate as desired and serve immediately.
Grilled chicken with white sauce
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
Ingredients:
- 6 chicken breast fillets
- 1 chicken stock cube
- 1 minced clove of garlic
- 3 tablespoons of oil
- 3 tablespoons of oil
Sauce:
- 1 cup (tea) of milk
- 1 tablespoon of cornstarch
- Salt and chopped parsley to taste
- 1 tablespoon of butter
- 1 chopped seedless tomato
- Sour cream box (200 g)
Method of preparation:
For the sauce, place the milk, cornstarch, and butter in a skillet over medium heat, stirring until thick. Add the tomato, cream, season with salt and the scent of greenery, stir and turn off the heat. Reserve. Season the chicken fillets with a mixture of chicken broth mixed with garlic and oil. Heat the oil in a skillet over high heat and fry the fillets until golden brown. Transfer to a serving dish and serve with the sauce.
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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.
