What you can look forward to:
Monday: Tomato soup with parsley pesto
Tuesday: Tortillas with meatballs
Wednesday: Pasta with pesto, tomatoes and roasted corn
Thursday. Tofu with broccoli and coconut rice
Friday: Chicken breast stuffed with creamed spinach
And if you don’t feel like cooking, make a spread, for example radish>>>
Monday: Tomato soup with parsley pesto
What you will need:
- 1 bunch of flat-leaf parsley
- 1 clove of garlic
- 2 spoons of sunflower seeds + to serve
- olive oil
- 2 tablespoons of grated Parmesan
- 2 large shallots
- 2 cans of chopped tomatoes
- 1/2 baguette
- grinded pepper
- salt
Approach:
1. First prepare the pesto: coarsely blend parsley, garlic, sunflower seeds and 3 tablespoons of olive oil, mix with grated Parmesan and season with salt and freshly ground pepper.
2. Peel the shallots, chop roughly and sauté in a spoonful of olive oil. Add the tomatoes, cook for a few minutes, add salt and pepper and blend until smooth.
3. Tear the baguette into pieces and fry them in the remaining oil.
4. Divide the soup into bowls, add a spoonful of pesto, croutons and some sunflower seeds.
Tuesday: Tortillas with meatballs
What you will need:
- 4 spring onions
- 1 large bunch of coriander
- 500 g of ground beef
- 1 egg
- 5 spoons of polenta
- 300 g of Greek yogurt
- 2 shallots
- 1 chili pepper
- 2 avocados
- 8 corn tortillas
- 2 handfuls of arugula
- 1 lime to serve
- grinded pepper
- salt
Approach:
1. Finely chop the spring onion and coriander, put half in a bowl together with the minced meat, add the egg and polenta, salt and pepper thoroughly. Work the mixture well with your hands so that all the ingredients are well combined.
2. With wet hands, form walnut-sized balls and place them on a baking sheet lined with baking paper. Put them in the oven heated to 180 °C and bake for about 20 minutes.
3. Mix the rest of the chopped onion and coriander with the yogurt, salt and pepper it. Cut the shallots and chili pepper into thin rounds, the avocado into slices.
4. Spread the flavored yogurt on the tortillas, add arugula, avocado slices and meatballs. Sprinkle with shallots, chili pepper to taste and drizzle with lime juice.
Lunch in a box: Recipes for savory pancakes, sandwiches and tortillas
Wednesday: Pasta with pesto, tomatoes and roasted corn
What you will need:
- 300 g pasta (farfalle, fusilli, penne…)
- 1 handful of flat-leaf parsley
- 1 handful of basil leaves
- 1 handful of cashews
- 1 clove of garlic
- 5-6 tablespoons of olive oil
- 2 pre-boiled corns
- 2 handfuls of cherry tomatoes
- grinded pepper
- salt
Approach:
1. Cook the pasta according to the instructions on the package. Meanwhile, prepare the pesto: mix the herbs, nuts, garlic and oil, season with salt and pepper. Place the pesto in a large bowl.
2. Heat a little oil in a pan and fry the corn on all sides. Add the halved tomatoes and sauté them for a few minutes just to catch their color. Take out the roasted corn, place it vertically on a cutting board and cut the kernels from top to bottom in several cuts.
3. Before draining the pasta, add 2-3 tablespoons of the pasta water to the pesto in the bowl. Drain the pasta and add it to the pesto bowl while still hot and mix well. Add the corn and roasted tomatoes, stir and season with a little salt, pepper and olive oil.
Thursday: Tofu with broccoli and coconut rice
What you will need:
- 400 g natural tofu
- 200 g of jasmine rice
- 1 handful of coconut flakes
- 4 tablespoons of coconut milk
- 400 g of broccoli
- 4 tablespoons of soy sauce
- 4 tablespoons of peanut butter
- 4 tablespoons of rice vinegar
- 4 spoons of honey
- salt
- black sesame, chili pepper and lime to serve
Approach:
1. Dry the tofu well, cut it into larger cubes, spread it on a cutting board, salt it and let it sweat. Cook the rice according to the instructions on the package.
2. Fry the coconut flakes dry in a pan. Mix them with hot cooked rice and coconut milk and let it sit for a while.
3. Cut the broccoli into florets, put in a pot of boiling salted water, boil for 5 minutes and cool sharply with ice water.
4. Dry the tofu with a paper towel. Put the soy sauce, peanut butter, rice vinegar and honey in a pan, mix well with a whisk, cook for about a minute, add the tofu and fry until crusty, about 3-5 minutes.
Serve the tofu with rice and broccoli, sprinkled with black sesame seeds, chopped chili pepper and generously drizzled with lime juice.
Monday to Friday: Quick and easy recipes full of vegetables and completely meat-free
Friday: Chicken breast stuffed with creamed spinach
What you will need:
- 100 g of English bacon
- 1 red onion
- olive oil
- 200 g of baby spinach
- 200 g mascarpone
- 3 tablespoons of grated parmesan
- 4 chicken breasts
- grinded pepper
- salt
Approach:
1. Cut the bacon into cubes, finely chop the onion. Foam both in a pan with a tablespoon of olive oil and saute until the bacon is golden and the onions are soft. Add the spinach and let it wilt in the pan, stirring occasionally, for a minute or two. Remove the pan from the heat and stir in the mascarpone, grated Parmesan and season the mixture with salt and pepper.
2. Cut the chicken breast lengthwise and unfold it like a book. Place two tablespoons of spinach mixture on the bottom, fold and secure with string.
3. Sear the breasts in a frying pan with a little olive oil for about two minutes on each side. Then bake for 10 minutes in an oven preheated to 180°C. Serve with bread, rice or potatoes.
China is also excellent for dinner>>>
From Monday to Friday: Full dinners on the table within 30 minutes. And there will be leftovers in the lunch box!
Quick lunches or dinners: 10 recipes with which you will also succeed with children