Escape pasta: 9 different proposals for Sunday lunch

The pasta is there the greatest Sunday lunch classic for Brazilians🇧🇷 But let’s be honest: it doesn’t have all the essential nutrients for our health, and besides, you can’t eat the same thing every weekend, right?

If you are tired of eating pasta every weekend, we will help you with tips on how to prepare a different and healthy meal. How about focusing on good, beautiful and cheap for Sunday lunch? You can do it without falling into the same mass and surprising your family.

Watch the following video to understand how you should decide your Sunday lunch menu. It is important to choose a dish rich in carbohydrates, another in proteins and finally a salad. Next, check out a selection of perfect dishes to prepare that day and secure all the benefits of the food. Come on?

Check now the options we have selected to help you choose yours Sunday lunch menu🇧🇷 For each of the main courses, we present you with three different options. This way you can decide according to your preferences, but don’t leave out the carbohydrates, proteins and the indispensable salad. Watch:

Potato lasagna

Time: 50 minutes

Performance: 5 portions

Difficulty: easy

Ingredients for easy potato lasagna:

• 800 g of thinly sliced ​​potatoes
• salt to taste
• 300 g of sliced ​​ham
• 300 g of sliced ​​mozzarella

Sauce

• 2 cans of tomato sauce
• 1 box of cream (200g)
• salt to taste

Method of preparation:

In a bowl mix the sauce ingredients and set aside. Cook the potatoes in a pan with boiling water and salt. Run and book. In a refractory, alternate layers of sauce, potatoes, ham and mozzarella, until all ingredients are used up, finishing with the cheese. Place in a medium oven, preheated, for 20 minutes. Collect and then serve for your Sunday lunch.

Sweet potato dumplings

Time: 1h20

Performance: 4 portions

Difficulty: easy

Sweet Potato Dumplings Ingredients:

• 800 g of diced sweet potatoes
• Salt and black pepper to taste
• 2 tablespoons of butter
• 1 egg
• 1/2 cup cornstarch (tea)
• Basil leaves to decorate

Sauce

• 5 chopped tomatoes
• 2 tablespoons of oil
• 1 chopped onion
• salt to taste
• 1/2 cup basil (chopped)

Method of preparation:

For the salsa, beat the tomatoes in a blender for 2 minutes. Turn off and reserve. Heat a pan with the oil and fry the onion until golden brown. Add the beaten tomato, season with salt and cook over low heat for 10 minutes or until a thick sauce forms. Turn off, mix with basil and reserve. For the gnocchi, cook the potatoes in boiling salted water until tender. Drain and pass while still hot in the juicer. Add the butter, egg, salt and pepper. Add the cornstarch, little by little, until a homogeneous mass is formed, add more cornstarch if necessary.

Make rolls with the pasta and cut them into small pieces, forming gnocchi. Heat a large pot of water and cook the gnocchi, a little at a time, until they come to the surface. Remove with a slotted spoon, transfer to a refractory and drizzle with the tomato sauce. Decorate with basil and serve immediately.

Baked creamy rice with vegetables

Time: 25 minutes

Performance: 8 portions

Difficulty: easy

Ingredients Baked creamed rice with vegetables:

• 1 diced carrot
• 1 diced potato
• 200 g of chopped green beans
• 1 diced seedless tomato
• 4 cups cooked white rice (tea)
• 1/2 cup chopped parsley (minced)
• 300 g of diced cooked ham
• 1/2 cup (tea) cream cheese
• 1/2 cup cream (milk)
• 400 g of grated mozzarella

Method of preparation:

In a bowl put the carrots, potatoes, green beans, tomatoes, rice, parsley, ham, ricotta, cream and mix well with a spoon. Spread half of the rice in a large refractory, place half of the mozzarella on top and cover with the remaining rice mixture. Sprinkle with the remaining mozzarella and bake in a preheated medium oven for 15 minutes or until golden brown. Remove and serve immediately.

Ground beef steak with gravy

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients for ground beef steak with gravy:

• 700 g of minced meat
• 1 egg
• 1 pack of creamed onion powder (68g)
• 2 tablespoons of breadcrumbs
• Salt, black pepper and chopped parsley to taste
• 6 tablespoons of oil
• 1 chopped onion
• 1/2 cube of beef bouillon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of tomato paste
• 2 tablespoons of olive oil
• 1 teaspoon of wheat flour
• 1 cup of water (tea)

Method of preparation:

In a bowl mix the minced meat, the egg, the cream of onion powder and the breadcrumbs. Season with salt, if necessary, pepper and parsley. Model 6 steaks. In a large skillet over high heat, heat the oil and fry the steaks on both sides. Reserve.

In the same pan, heat the oil and saute the onion for 2 minutes. Add the beef stock, Worcestershire sauce and extract. Stir for 1 minute, dissolving the beef broth. Sprinkle with flour and mix for 1 minute. Add the water, a little at a time, stirring until it thickens. Sprinkle the steak and serve immediately.

Grilled chicken fillet with broccoli sauce

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Grilled Chicken Fillet Ingredients With Broccoli Sauce:

• 800 g of chicken fillet
• Juice of 1/2 lemon
• 2 minced garlic cloves
• 2 tbsp shoyu
• 1/2 cup mustard (tea)
• Salt and black pepper to taste
• 4 tablespoons of butter
• 2 cups cooked and chopped broccoli
• 1 box of cream (200g)

Method of preparation:

Season the chicken with the lemon juice, garlic, shoyu, half the mustard, salt and pepper. Heat a frying pan with half the butter over high heat and fry the chicken fillets until golden brown. Remove and place on a plate.

Return the skillet to the heat with the remaining butter and sauté the seasoned broccoli with salt for 2 minutes. Add the remaining mustard and cream and cook for 2 minutes. Spread over the fillets and then serve for Sunday lunch.

chickpea pie

Time: 1h15

Performance: 6 portions

Difficulty: easy

Chickpea cake ingredients:

• 2 cups chickpeas (boiled and drained)
• 1/2 cup cooking water (tea)
• 1 cup of yogurt (natural)
• 2 eggs
• 1/4 cup oil (tea)
• 1 cup wheat flour (tea)
• 1 teaspoon(s) baking powder
• Salt and black pepper to taste
• Oil and wheat flour for greasing

Filling

• 1 tablespoon of oil
• 300 g of minced meat
• 1 chopped onion
• 1 minced garlic clove
• 1 chopped tomato
• Salt and black pepper to taste

Method of preparation:

For the filling, in a skillet, heat the oil over medium heat and brown the meat for 5 minutes or until all the water has dried up. Add the onion, garlic and saute for 3 minutes. Remove from the heat and add the tomatoes, salt and pepper. In the blender, blend the chickpeas, the cooking water, the yoghurt, the eggs, the oil and the wheat flour until you obtain a homogeneous mixture. Add the yeast and mix with a spoon.

Pour half of the dough into a medium, buttered and floured rectangular shape, roll out the filling and cover with the rest of the dough. Place in a medium oven, preheated, for 40 minutes or until golden brown. Serve hot or at room temperature. If desired, garnish with tomato wedges and serve.

Avocado Salad

Time: 20 minutes

Performance: 6 portions

Difficulty: easy

Avocado Salad Ingredients:

• 1 bunch iceberg lettuce, cut into strips
• 1 cup cherry tomatoes (halved)
• 2 sliced ​​avocados
• 1 lemon juice
• Salt, black pepper, olive oil and coriander sprigs to taste

Method of preparation:

Arrange the lettuce in a salad bowl, arrange the tomatoes, avocado and drizzle with the lemon juice. Sprinkle over the cilantro sprigs and drizzle with salt, pepper and olive oil before serving.

hearty beet salad

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients for Rich Beetroot Salad:

• 1 bunch iceberg lettuce, cut into thick strips
• 1/2 cup chayote (grated)
• 1 cup fresh peas (thawed)
• 1 grated carrot
• 2 grated raw beets
• 1 cup basil leaves (tea)
• Olive oil and lemon juice for dressing
• Salt and black pepper to taste

Method of preparation

Place the lettuce on a plate, spread out the chayote, peas, carrots and beets. Garnish with basil leaves and season with salt and pepper. Drizzle with olive oil and lemon juice, season with salt and pepper, and then serve for your Sunday lunch menu.

different green salad

Time: 20 minutes

Performance: 5 portions

Difficulty: easy

Different green salad ingredients:

• 1/2 bunch of crunchy lettuce
• 1/2 bunch of iceberg lettuce
• 1/2 bunch of red lettuce
• 1/2 cucumber peeled, thinly sliced
• 1 1/2 cups coarsely grated Parmesan
• 2 cups smoked ham (chopped)
• 1 unpeeled mango, sliced

Sauce

• 3 tablespoons of olive oil
• Juice of 1/2 lemon
• salt to taste

Method of preparation:

On a plate or salad bowl, spread the coarsely chopped lettuce leaves with your hands. Mix the rest of the ingredients and arrange on the leaves. Mix the dressing ingredients, pour over the salad and mix gently. Serve immediately.

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Source: Terra