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Chicken with vegetables and a loaf of bread

Chicken with vegetables and a loaf of bread

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From the yeast rubbed with sugar, add a little water and a drop of flour, make a mayonnaise that is left to warm for about 10 minutes. Then add the rest of the water, flour and make a paste that is finally kneaded with the 3 tablespoons of oil. Knead well and leave the dough in a warm place for about 30 minutes.

In this time...

Boil the chicken legs with the berries and bay leaf for about 20 minutes, maximum. Cut the onion separately and harden. Add the grated carrot on the small grater (but it also goes on the one with larger mesh) and the diced tomatoes. Stir a little and bring to a boil or two. Add a cup of water, broth, chopped garlic, and broccoli bunches. Leave it to boil, at the right heat, until it drops a little and a kind of sauce is formed. Add the meat and let it cook for a few more minutes. Then put in a saucepan, or heat-resistant dish. Top with the dough cover greased with an egg yolk and leave in the oven until nicely browned.

I can honestly say it's the best chicken stew I've ever eaten. Try!

Chicken legs with vegetables and potatoes

A simple, unpretentious meal. It also goes for a light dinner. If you have fresh vegetables, that's fine. If not, you can also use frozen ones.

Boneless, skinless chicken legs are washed well, dried with absorbent towels and browned in a non-stick pan in which you put a tablespoon of grape seed oil. Cover the pan with a lid and let the thighs brown for about 3-4 minutes on each side.

Steam the vegetables for 10 to 20 minutes (check the potatoes with a fork). Asparagus and broccoli boil faster than potatoes. If they are fresh, boil them 5 to 7 minutes later than the potatoes. If they are frozen, put them as they are (without thawing), along with the potatoes.

Grind a little salt over the hot vegetables and add a slice of butter, and grind salt and pepper (black or mosaic mixture) over the thighs, just before serving.

A glass of white wine, a dry Sauvignon Blanc, for example, has nothing to spoil.

Have fun and see you healthy again!

Ragu of vegetables

and simmer for 20 minutes, covering the pot with a lid.

Add two tablespoons of tomato paste,

season with salt and pepper

and let it boil for another 10 minutes.

Serve sprinkled with dill.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Chicken salad with vegetables - for a simple and light dinner

  • Chicken salad with vegetables (Maria Matyiku / Epoch Times) Chicken salad with vegetables
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Marinated chicken pieces put in one layer and brown well on both sides (Maria Matyiku / Epoch Times) Marinated chicken pieces put in a single layer and brown well on both sides
  • Preparing vegetables (Maria Matyiku / Epoch Times) Preparing vegetables
  • The salad is ready to serve. Good appetite! (Maria Matyiku / Epoch Times) The salad is ready to serve. Good appetite!

Chicken salad with fresh vegetables is a versatile option for a healthy and light dinner. Peppers and tomatoes add color and flavor to fresh salads, and chicken complements by adding protein. Due to marinating in lemon juice and olive oil, the meat remains tender and soft, provided it is not kept on the fire longer than necessary. This salad is also a dish suitable for a green grass picnic or can be used as a sandwich filling.

250 g boneless chicken breast and cut into thin strips
the juice of half a lemon
3 tablespoons olive oil
1 teaspoon lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped green parsley
1/4 teaspoon curry (optional)

1 cucumber
1/2 red pepper
1/2 yellow pepper
250 g cherry tomatoes
250 g lettuce or endive leaves
A few chives / onions or green garlic
50 g sesame seeds (optional)

To marinate the chicken, use a mixture of half a lemon juice to which is added the olive oil, grated lemon peel, salt, pepper, chopped parsley and optional curry. Put the chicken strips in the marinade and refrigerate for at least a few hours. Before use, remove from the refrigerator and bring to room temperature.

Place the chicken in a single layer in a large pan, then cover with the juice in which it was marinated. Bring to a boil over medium-high heat. The chicken is turned on the other side, then reduce the heat to medium and continue cooking until the pieces of meat are well browned on both sides and the meat is penetrated (about 6 min). Set aside and allow to cool.

Peel a squash, grate it and cut it into four pieces. Cut the peppers into rounds or cubes.
The lettuce or endive leaves are washed, and left to soak in water.

Put the lettuce leaves in a large bowl, add cucumbers, peppers, tomatoes, chicken.

Mix the juice of half a lemon with two tablespoons of balsamic vinegar, two tablespoons of olive oil, salt, pepper, then pour into the salad bowl and mix gently.

On top, sprinkle with finely chopped pieces of chives and sesame seeds.

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We were all among the shelves of vegetables and fruits at the supermarket: piles of cabbage, huge melons, pineapples or whole boxes of carrots. Perfect for a salad or smoothie. Then I arrived in front of the window, however, already washed, cleaned, cut and packed, without dirt, without hassle, without wasted time. At arm's length away. But do the benefits make these foods worth the price?

Many can't forget the summers in the country, when Grandma would pick a tomato from the garden, wipe it with a little apron and feed it with a loaf of bread. Today, vegetables and fruits must be washed thoroughly - sometimes with special solutions - because most are treated with various substances. Let's not take into account the hysteria COVID, which caused some to wash the packaged bread, not just fruits or vegetables.

Then cleaning, slicing, cutting. And if you still work from home, you can only dream of all the things you could do all this time. That's why freshly cleaned, sliced ​​and packaged fruits and vegetables are so tempting to many.

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Food costs are some of the highest in a household, according to statistics. But no one wants to waste food or money, so it's all about smart shopping. Smart shopping means you have to balance the money spent on packaged food and the time spent doing it at home. When you see that they cost three to four times as much, you might think twice before putting them on your shopping list.

Another very important aspect is that you have no control over what you buy and eat. You do not know how many days or weeks were stored in the supermarket, you do not know the initial expiration date, you do not know how they were washed, cleaned and prepared. The shells serve as protection against factors such as heat, oxygen and light, which break down vitamins and sugars.

According to experts, the biggest impact is on antioxidants such as vitamin C, because it reacts with oxygen. Once the products have been cleaned or cut and the fleshy inside comes in contact with the air, the amount of antioxidants decreases.

Therefore, by buying whole fruits and vegetables, you will not only save money, but you will be able to control the quality of the food.

Chickens with hot icing

I have always been fascinated by the combination of hot peppers, fresh ginger, garlic and soy sauce due to the very interesting contrast of tastes. Spicy chicken breast with soy and ginger sauce glaze tastes sweet and spicy at the same time and goes great as a main course with rice garnish or pan-fried vegetables, as you like best.

  • 400 g boneless boneless chicken breast
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh ginger (shaved)
  • 2 cloves of garlic
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • ground pepper
  • chilli Bench ground
  • 1 hot pepper
  • 1 tablespoon sunflower oil (for frying)
Method of preparation

I cut the chicken into small strips. In a large bowl I prepared the marinade for the chicken meat with three tablespoons of soy sauce, a tablespoon of fresh ginger, grated on a small grater, two cloves of crushed garlic, two tablespoons of brown sugar, a tablespoon of olive oil, freshly ground pepper, minced bench chilli and a hot pepper cut into thin slices. I put the chicken pieces in this marinade, mixed well, covered the bowl with foil and put it in the fridge for 30 minutes.

You can put more or less hot peppers depending on your preferences, but it also depends on the type of pepper. The one I used for this recipe was moderately hot. Chilli Panca is a spice that I recently discovered and that I use whenever I have the opportunity. It has a slightly spicy taste, being especially recommended for its reddish-brown color and intense aroma.

In a frying pan, fry the chicken pieces in sunflower oil, over medium heat, for about 6-7 minutes on each side, until they get an appetizing golden color. It is important to put a lid on while frying the meat to make sure it will penetrate well on all sides.

I took out the chicken pieces on a plate. Over the oil from the hot pan I added the marinade in which I kept the chicken at the beginning. When the mixture in the pan started to boil, I reduced the heat (medium to low). I stirred continuously until the sauce thickened and took on the appearance of a glaze (about 6-7 minutes).

I took the pan off the heat and bathed the chicken pieces in the delicious icing.

Danish diet maintenance

Because it is a drastic diet that eats 600-700 calories a day, you need to be careful after you finish it. You don't have to make a sudden switch from the foods on the menu to the ones you prefer. It is advisable to increase your intake by 100-200 calories per day after finishing the Danish diet.

Don't skip from 600 calories to 1,500 calories in just one day. You can cause a caloric shock and you can put back all the kg eliminated & icircn the 13 days of the Danish diet. Doctors claim that the body lacks vitamins and minerals due to lack of food.

You need to remember that if you have lost weight Danish diet, which is held once every 2 years, you can no longer hold it & icircn the following months. Make a list of your favorite but healthy foods. Eat lots of water-based vegetables (cucumbers, bell peppers, donuts, zucchini, etc.). Drink 2 liters or even 3 liters of water a day. Give up processed foods (sausages) and eat fresh protein (turkey meat is indicated).

Details how to prepare Chicken with carrots recipe

How to prepare chicken with carrots

  1. Clean, wash and finely chop an onion and 7-8 cloves of garlic.
  2. Heat in a deep, large saucepan 2-3 tablespoons of sunflower oil and 20gof butter.
  3. Add the onion, brown it for 2-3 minutes and add the garlic together with 2 teaspoons paprika, always stirring.
  4. After a minute, he adds 1.2 kg of superior chicken legs LaProvincia and simmer for 1-2 minutes.
  5. Then add 400 ml of water, put the lid on and simmer.
  6. Cleanse 5 large carrots, and 2 of them cut them into cubes. The diced ones will be pureed to give consistency to the preparation.
  7. After the meat has cooked for almost 10 minutes, add the carrots and simmer for another 15 minutes under the lid.
  8. Sprinkle salt, a teaspoonful of white pepper, ¼ teaspoon of thyme, ½ teaspoon of parsley and ½ of marjoram.
  9. Leave everything on the fire for another 5 minutes, check if the meat is done, and if so, put out the fire.

Chef tips for chicken with carrots

  • The recommended garnishes for this dish are: mashed potatoes, Mexican vegetable mix or just bread.
  • Do not hesitate to match the dish with a glass of sweet white wine, you will be surprised by the taste and feeling.
  • The carrot chicken is served with plenty of greenery after everything is removed from the heat.
  • The meat is made when the color changes to a darker one, after it has been cooked.
  • Next time you make this recipe, add 100 ml of sweet white wine while cooking, immediately after adding the water.

Chicken with carrots, rich in vitamin A.

Chicken with carrots is rich in vitamin A and taste. They will have a hearty, fragrant and healthy meal. Don't forget that the ingredients of this recipe are calculated for 6 servings, so if any appetizer asks for another serving, serve it with joy!

Rina Diet Protein Day Recipes

Diet Rina ReteteChicken breast with salad

LUNCH: Chicken breast with salad - 2 pieces of skinless chicken breast, vegetables for soup, 1 large eggplant, 1 tomato, 1/2 teaspoon oregano, 1/2 teaspoon dried rosemary, 1 clove crushed garlic, finely chopped parsley, 1 tablespoon olive oil, salt, black pepper, salad ingredients, depending on the season.

Mix the olive oil, rosemary and crushed garlic. Cut the eggplant into slices. Steam the slices on both sides then pour the olive oil mixture on top. Place the tomato slices on top and sprinkle with the chopped parsley. Boil one chicken breast over low heat (the other is kept for dinner) in vegetable broth.

Buy a frying pan in which to prepare meat dishes without using a lot of fat. Consider this an investment in your health.

Prepare the assorted salad. It can be served with a slice of bread.

After lunch, drink 300 ml of plain chicken soup.

DINNER: Half a portion of the lunch meal, without soup and bread.

USEFUL INFORMATION: It is good to include lean meat in the menu, especially poultry. This is a healthy and nutritious food with an iron content that your body will absorb immediately. Any visible fat must always be removed.

Diet Rina ReteteSalmon salad

LUNCH: Salmon salad - 2 pieces salmon fillets, juice of 1 lemon, 1 small cauliflower, 1/2 green cabbage, 1/2 red cabbage, 1 leek, salt, black pepper, 1 tablespoon olive oil, rosemary (1 tablespoon dry or 4 strands small fresh)

Wash and cut the salmon fillets into strips and marinate in lemon juice. Meanwhile, prepare the salad (you can leave a few strips of salmon to marinate in lemon until dinner). Cut the vegetables into small pieces, except for the cauliflower, which will first be separated into bunches and then scalded. Mix the salad ingredients, add salt and pepper and season with a tablespoon of oil and lemon juice. Sprinkle rosemary and lemon peel on top. Brown the salmon in a steaming Teflon pan and add as a side dish to the salad. Serve with a slice of bread.

Fillet salmon can be replaced with another lean fish or lean poultry or tofu.

DINNER: Half a portion of the lunch meal, without soup and bread.

Diet Rina ReteteTurkey steak with endive

LUNCH: TURKEY FRIPTURE WITH ENDIVE - 2 pieces of turkey meat, 1 clove of garlic, 1 teaspoon finely chopped parsley, 1 tablespoon oil, 1 teaspoon vinegar, salt, black pepper, 150 ml water, endive, 1 teaspoon salad dressing.

Steam the turkey pieces. Add the crushed garlic, a teaspoon of vinegar, a pinch of salt and black pepper. Cook for about 15 minutes and add hot water along the way. After the sauce has subsided, sprinkle with chopped parsley.

Cut the endives in half, wash and dry. Fry in a steaming Teflon pan. Pour oil over them and season with a teaspoon of salad spices.

Endives are served with turkey steak (a third of which will be set aside for dinner) and a slice of bread. Pan-fried endives can be replaced with any fresh salad.

DINNER: A turkey steak with endive.

Diet Rina ReteteCheese with mixed vegetables

Cheese with mixed vegetables Boil 400 g of mixed vegetables (broccoli, cauliflower, Brussels sprouts, carrots, etc.) in salted water. Drain the vegetables and place in a bowl of yena or clay, sprinkle with 100 g of grated skim cheese and a tablespoon of Parmesan cheese. Bake for 15 minutes in the preheated oven at 200 ° C. Sprinkle with chopped parsley or tarragon and oregano. At lunch, eat with a slice of bread, while for dinner prepare a fresh portion (use 50 g of cheese), but without bread.

Diet Rina ReteteGreek salad

LUNCH: GREEK SALAD - 4 tomatoes, 1 cucumber, 1 onion, 1 bell pepper, 5 olives, a few lettuce leaves, 200 g feta cheese, 100 g diet yogurt, 1 tablespoon olive oil, salt, black pepper oregano and rosemary.

Cut the bell pepper and onion into thin rings, cut the cucumbers and tomatoes into slices, cut the cheese into thin strips. Mix all ingredients. At the base of a bowl place a few lettuce leaves, transfer the vegetables and cheese, add the olives, sprinkle with oregano, season with salt and pepper. Set aside for 10 minutes.

To prepare the sauce, mix the yogurt, olive oil and rosemary. Serve with a slice of bread.

Drink 300 ml of soup, which can be prepared from a concentrated cube of soup.

DINNER: Half of the lunch portion, without soup and bread.

ALTERNATIVE CHOICE: Choose mozzarella instead of feta. Currently, mozzarella is made from cow's milk (although originally mozzarella is made from buffalo milk). Mozzarella is rich in minerals, especially phosphorus and calcium. It is considered a variety of fresh cheese. You can enjoy protein days with mozzarella, salad and a slice of bread. This will be welcome.

For salads, you can choose any variety of skim cheese.

Diet Rina ReteteMeat salad

LUNCH: MEAT SALAD - 400 g low-fat beef, vegetables for soup (1 onion, 1 bell pepper, 1 tomato, 1 bunch of chopped parsley, 1 tablespoon pumpkin seed oil or any other type, vinegar, salt, black pepper.

Beef soup is prepared (using vegetables for soup) on a regular basis. If you are alone at the table, you can divide the soup into small containers and then freeze it to use on protein days.

Cut the boiled meat into thin slices. Clean, rinse and cut the vegetables into slices or strips. Put the ingredients in a bowl, add salt and black pepper and mix well. Add the sauce prepared from oil, vinegar and parsley. Leave to marinate for at least half an hour. Serve with a slice of bread.

Drink 300 ml of plain soup.

DINNER: Half of the lunch portion, without soup and bread.

USEFUL INFORMATION: If you really like dairy products, you may miss them, but you can put them in the forefront on some protein days. Yogurt, whipped milk, cottage cheese, etc. go well with bell peppers, spinach, cucumbers and other vegetables. Choose low-fat products, avoid fatty cheeses.

Diet Rina ReteteChicken kebab and salad

LUNCH: CHICKEN KEBAB AND SALAD: Put 250 g chicken breast (or turkey) cut into small strips in a Teflon pan, add 100 ml of water, cover with a lid and simmer. After the water has dropped, place the meat on all sides on the grill.

Finely chop 300 g of pumpkin and scald in a little water (5 minutes). Finely chop an onion and mix with the zucchini. Prepare the salad dressing using a tablespoon of oil, a tablespoon of vinegar and salt to taste. Serve with a slice of bread.

You can eat it with any other type of assorted salad or with ajvar.

In addition, drink 300 ml of plain soup that can be prepared from a concentrated cube - or use the soup stored in the refrigerator.

DINNER: Freshly grilled chicken kebab with ajvar or a freshly prepared salad.

USEFUL INFORMATION: Fat is like anything else in life: harmful in excess, but beneficial to our body if the right fats are selected in moderate amounts. Fat is especially important in the diet because it contains vital amino acids to stimulate the absorption of fat-soluble vitamins (A, D, E and K). There are two types of fat: visible and invisible. The visible one must always be removed. Learn how to recognize products that contain invisible fat when shopping.

Diet Rina ReteteLeek bite with chicken

LUNCH: LEEK FLY WITH CHICKEN - 2 pieces of leeks, 250 g chicken breast, 1 tablespoon oil, 1 onion, 3 cloves garlic, 1 tablespoon tomato sauce or 1 large tomato, 700 ml soup, 200 g kale, salt, black pepper, thyme a pinch of knife and parsley

Peel, wash and chop all the vegetables. Cut the chicken breast into cubes. Boil onions, leeks and garlic, add chopped tomatoes or tomato sauce and gulia and sauté quickly. Add the soup and simmer for about 10 minutes. Then add the diced chicken, salt, pepper and thyme. Bring to the boil until soft. Garnish with chopped parsley. Serve with a slice of bread.

Drink 300 ml of simple soup that can be prepared from a concentrated cube.

DINNER: Half of the lunch portion, without soup and bread.

Diet Rina ReteteChicken legs with zucchini

LUNCH: CHICKEN LEGS WITH PUMPKIN - 3 chicken legs (turkey), without skin, 3 onions, 1 large zucchini, 1 bell pepper, salt, black pepper, 1 tablespoon oil, 1 teaspoon paprika, 2 cloves garlic, 300 ml soup, ingredients for a assorted salad.

Cut the onions and zucchini into large cubes. Boil the chicken legs (turkey) in a frying pan. Remove the thighs from the pan and put the onion, zucchini, bell pepper, crushed garlic, paprika, salt and black pepper in the pan. Saute, add the soup and leave on the heat for a while. Set the pan aside, place the chicken legs on the vegetables and cook for about half an hour in the preheated oven at 200 ° C. For this dish, the fetish (lamb salad) is an excellent garnish the fetish can be replaced with lettuce. Don't forget to serve a slice of bread

Also drink 300 ml of simple soup that can be prepared from a concentrated cube.

DINNER: A chicken leg with vegetables (kept from lunch) and a portion of fetish (or lettuce).

USEFUL INFORMATION: Replace chicken legs with tofu. It is a source of vegetable protein, so cholesterol-free, almost fat-free tofu can be prepared in a variety of ways. Since it does not contain milk protein, tofu is ideal for people suffering from allergies. Tofu flavored with greens and smoked tofu are delicious dishes.

Diet Rina ReteteBoiled beef with cabbage salad

LUNCH: BOIED BEEF WITH CABBAGE SALAD - 400 g lean beef with bone, vegetables for soup, salt, black pepper, salad ingredients.

Beef soup is prepared (using vegetables for soup) on a regular basis. Divide the beef into two portions: two-thirds for lunch and the rest for dinner. Keep the soup. As a garnish, prepare a fresh cabbage salad. Add salt to soften finely chopped cabbage and season with oil, vinegar, cumin, fennel and black pepper. Serve with a slice of bread.

At the end of the meal, drink 300 ml of plain soup and put the rest in the fridge (for another time).

DINNER: A portion of boiled beef and cabbage salad.

ALTERNATIVE CHOICE: Take the boiled beef and prepare a tasty meat salad (serve two meals, lunch and dinner). Mix the meat with onions, cucumbers, bell peppers and tomatoes. Season with a tablespoon of oil, vinegar, salt and black pepper. For extra flavor, add a tablespoon of dried capers. Serve with a slice of bread. For dinner, eat half the portion without lunch and without bread.

USEFUL INFORMATION: Some people have difficulty digestion vegetables from the cruciferous family (cabbage). Replace cabbage and kale with Chinese cabbage and cauliflower with broccoli. You can use hot spices (black pepper, chili, try ginger) when cooking or spices that contain aromatic oils that reduce bloating (cumin seeds, fennel seeds, black mustard seeds). Those who followed Rina's 90 say that their digestion has improved and, as a result, bloating has stopped.

Diet Rina ReteteTrout with salad

LUNCH: SALAD TROUT - 3 fillet trout, 1 tablespoon olive oil, 1 tablespoon chopped parsley, 1 clove garlic salt, 100 ml water, ingredients for a tomato salad

Put 2 fillets in the pan, add water, then put the pan on the fire. Simmer until the water is completely reduced, brown the fillets on both sides, sprinkle with parsley and a clove of crushed garlic and season with salt.

Serve with tomato salad and a slice of bread. To prepare the salad, mix tomatoes, bell peppers, onions, crushed garlic, basil, salt, black pepper, 1/2 tablespoon oil and vinegar to taste, sprinkle with sesame seeds.

You can replace the fillet trout with another type of fillet fish or chicken. Tofu is an excellent substitute for fish and meat.

Drink 300 ml of plain soup.

DINNER: 1 freshly prepared trout fillet and tomato salad.

Diet Rina Retete & # 8211 Pu paprikaand

Chicken paprika is also a delicious dish. Saute 2 onions in water, add large pieces of skinless chicken breast and sauté for a few more minutes, stirring constantly. Add crushed garlic, a teaspoon of paprika (possibly a pinch of hot red pepper or chili), a bay leaf and a pinch of marjoram. Add soup or hot water (do not add too much liquid) and simmer until the meat is soft. Serve with a slice of bread and salad. For dinner, serve half of the lunch portion, without bread.

You can replace the chicken breast with 3 chicken hammers.

Diet Rina Retete & # 8211 Beef with mustard and salad

LUNCH: BEEF WITH MUSTARD AND SALAD - 3 slices of beef for steak, 200 ml of soup, black pepper, paprika, 1 tablespoon mustard, 1 tablespoon oil, ingredients for a lettuce. Wash the slices of meat and dry them with paper towels, then steam over low heat on both sides, add the soup, season with black pepper and a pinch of paprika and simmer. Add hot water, if necessary, and cook until the meat is tender. Add the mustard after the water has dropped almost completely. Serve with lettuce and a slice of bread.

Drink 300 ml of plain soup.

DINNER: Serve a portion of beef steak preserved from lunch with freshly prepared salad.

USEFUL INFORMATION: Are you in a hurry? replace the beef steak with ready-made chicken fillets that just need to be heated. Or use fish or tofu with herbs. You can serve a cucumber salad for this dish. It's delicious. The salad is prepared from cucumbers, a clove of garlic, a small julienned onion, 2 tablespoons fennel and chopped parsley. Season with a teaspoon of oil, vinegar, salt and black pepper to taste.

Diet Rina Retete & # 8211 Pork chops with onion sauce

LUNCH: PIG CHOP WITH ONION SAUCE - 3 lean pork chops, 2 large onions, salt, black pepper, bay leaf and ginger, 1 tablespoon chopped parsley, 200 ml soup, 1 tablespoon mustard, 1 tablespoon oil, ingredients for a cabbage salad or fresh cabbage.

Wash the pork chops and dry with paper towels. Boil the pork chops on both sides until tender. Simmer the chopped onion, ginger and bay leaf in the sauce left in the pan. Add the soup, place the chops in the onion sauce and cook for another 15 minutes. Season with salt, black pepper, mustard and parsley. Serve with sauerkraut or fresh cabbage salad and a slice of bread.

Drink 300 ml of plain soup that can be prepared from a concentrated cube of soup.

Pork chops can be replaced with chicken or turkey.

DINNER: A pork chop with onion sauce and salad.

USEFUL INFORMATION: Pay attention to daytime meal tips. High-fat foods are harder to digest, so you need to wait longer before eating your next meal. Fish is a good substitute for meat and is easy to digest and feed.

Diet Rina Retete & # 8211 Spinach with eggs

LUNCH: SPINACH WITH EGGS - 500 g frozen spinach, 2 cloves garlic, salt, black pepper, nutmeg (optional), minimum 100 ml of water, 3 eggs. Put the frozen spinach in water and cook over medium heat (add more water if necessary). After the spinach has thickened, add crushed garlic, nutmeg, salt and black pepper. Savuraţi-l cu 2 ouă jumări – prăjite fără ulei într-o tigaie de teflon – şi cu o felie de pâine.

Beţi 300 ml de supă simplă.

Ouăle pot fi înlocuite cu cârnăciori, o bucată de carne slabă sau tofu (la fel şi pentru cină). Spanacul se poate servi şi cu brânză de vaci.

CINA: Un ou jumări cu spanac.

Dieta Rina Retete – Hamburgeri de pui

Se prepară 3 hamburgeri de pui (2 la prânz şi 1 la cină) cu legume. Pentru salată, se dă prin râzătoare jumătate de varză roşie, o pară şi o rădăcină de hrean. Se amestecă bine şi se condimentează cu o lingură de ulei, oţet, seminţe de chimen măcinate şi puţină sare.

Dieta Rina Retete – Omleta cu legume

Se prepară o omletă cu legume. Se taie fin 200 g de legume (conopidă, roşii, morcovi, ardei, ceapă, usturoi, castravete la alegere). Se bat 2 ouă si se fac pe teflon, se adaugă legumele şi se fragezesc in abur. Se condimentează omleta cu sare, piper negru şi se presară pătrunjel tocat. Se serveşte cu o felie de pâine şi, dacă vă este prea foame, serviţi şi o salată. La cină, se prepară o omletă proaspătă din 100 g legume şi un ou.

Dieta Rina Retete – Escalop de curcan cu sfecla si morcovi

PRANZ: ESCALOP DE CURCAN CU SFECLA SI MORCOVI – 3 felii carne de curcan, 3 morcovi, 2 căţei de usturoi, 500 g sfeclă, sare, piper negru, 1 lingură ulei de măsline, 1 linguriţă zeamă de lămâie, ingrediente pentru salată.

Se condimentează carnea de curcan cu sare şi piper negru, se unge cu ulei de măsline pe ambele părţi. Se spală sfecla, se rup frunzele şi se taie codiţele. Se taie morcovii felii. Se curăţă şi se taie mărunt usturoiul sau se zdrobeşte. Se sotează escalopurile într-o tigaie de teflon. Se adaugă puţină apă şi se fierb înăbuşit până când se înmoaie. Când sunt gata, se acoperă cu capacul (se păstrează un escalop pentru cină).

Intr-o altă tigaie, se sotează morcovul şi codiţele de sfeclă, după câteva minute se adaugă frunzele de sfeclă şi usturoiul. Mai lăsaţi-le să fiarbă câteva minute. Se asezonează legumele cu sare, piper negru şi zeamă de lămâie. Se serveşte cu o felie de pâine şi o salată verde, deasupra căreia aţi ras un morcov.

Se beau 300 ml de supă simplă.

CINA: Un escalop de curcan şi o salată verde proaspăt preparată.

Dieta Rina Retete – Salata cu peste

PRANZ: SALATA CU PESTE – 1 salată verde, 1 andivă mică, 150 g rucola, 1 mână de germeni – după preferinţă, 1 conservă sardele sau ton, puţină sare şi piper alb, oţet şi ulei (din conservă de peşte), 1 legătură ridichi roşii (opţional)

Se spală şi se usucă salata, andiva, rucola şi germenii Se rup salata şi andiva şi se toacă rucola. Se amestecă toate verdeţurile într-un castron mare şi se marinează cu ulei, oţet şi piper negru. Deasupra se aşează sardelele sau tonul. Eventual, se ornează cu felii de ridichi roşii. Se serveşte cu o felie de pâine.

Se beau 300 ml de supă simplă ce poate fi preparată dintr-un cub concentrat.

CINA: Se prepară jumătate de porţie de salată din ingredientele de mai sus.

ALEGERE ALTERNATIVA: Dacă nu vă place conserva de peşte, alegeţi tofu, ouă fierte (2 la prânz, 1 la cină) sau cârnaţi de pui la grătar. Se serveşte obligatoriu cu salată şi o felie de pâine – la cină, fără pâine, desigur.

Lista cu informatii pentru Dieta Rina:

Inainte sa incepeti o dieta, faceti testul propus de BBC pentru a afla ce tip de dieta vi se potriveste: [FA AICI TESTUL]

Pui la capac cu legume

Este o reţetă foarte simplu de preparat şi foarte aromată, un fel de tocană, cu pulpe dezosate de pui şi multe legume. Se găteşte încet, la foc mic, de aceea carnea va fi foarte fragedă şi suculentă.

(pentru 4 porţii mici/2 porţii mari)

2 linguri ulei măsline
1 ceapă mare
3-4 garlic cloves
1 large carrot
1 tulpină apio
1 ardei kapia roşu
1 linguriţă boia de ardei dulce
1 bay leaf
1 crenguţă rozmarin
3 crenguţe cimbrişor
4 pulpe de pui dezosate
1 tablespoon flour
1 linguriţă pastă roşii
2 roşii decojite
50 ml white wine
300 ml supă de pui sau legume
salt pepper

Method of preparation:

Pune uleiul într-o cratiţă încinsă, la foc mediu. Adaugă ceapa, usturoiul, morcovul, ţelina apio şi ardeiul, tocate grosier şi boiaua. Lasă 2-3 minute să se călească uşor, apoi adaugă pulpele dezosate (condimentate cu sare şi piper şi date prin făină) şi rumeneşte-le puţin pe ambele părţi (2 minute pe fiecare parte). Adaugă roşiile tocate, pasta de roşii, foaia de dafin, rozmarinul, cimbrişorul şi vinul alb. Lasă încă 2-3 minute, amestecând uşor, apoi toarnă supa de pui sau legume, potriveşte de sare şi piper şi pune capacul. Lasă să fiarbă acoperită, la foc mic, circa 1 oră.

Serveşte-o caldă, cu pâine de casă, alături de o salată de varză, spre exemplu.

Video: 8 Seriously Stuffed Breads


  1. Uwaine

    I think you are not right. I'm sure. I can prove it.

  2. Dabi

    super original

  3. Bodil

    But are the variants still possible?

  4. Avimelech

    Agree, useful message

  5. Markell

    Unsuccessful idea

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