10 delicious, inexpensive and easy-to-prepare dishes for dinner in 2021.

What worries us most when it comes to cooking is not always how to prepare this or that dish, but instead deciding what recipe to make. So that you don’t have to break your head, Incrível, club, and KitchenMag have prepared for you some recipes for accessible, easy dishes that will please the whole family. Enjoy your food!

Turkey with lemon

Ingredients:

  • 600g of turkey breast fillet (or chicken).
  • One lemon.
  • Four onions.
  • Two tablespoons of olive oil.
  • 100ml of vegetable broth.
  • One spoon of honey.
  • Salt and pepper to taste.

Preparation:

  1. Grate the lemon peel and squeeze out the juice. Chop the onions.
  2. In a frying pan, heat the oil. Brown, the fillet with onions and lemon zest, then add the vegetable stock, lemon juice, and honey.
  3. Stir, bring to the fire, and cover—Cook over low heat for 15 minutes after boiling. Serve with sautéed vegetables or rice.

Pasta with broad beans and tomato sauce

Ingredients:

  • One onion.
  • One carrot.
  • 3 to 4 cloves of garlic.
  • Olive oil.
  • 150g of broad pickled beans.
  • One liter of broth or water.
  • 200g of pickled tomatoes (crushed, chopped, or peeled whole).
  • 200g of dough.

Preparation:

  1. Cut the carrot, onion, and garlic cloves. Fry everything in olive oil. 
  2. Add the broad beans and fry for 2 minutes. Then add the tomatoes, stir and add the broth or water. Add the dough and cook until it is ‘all dented.
  3. Serve with grated cheese and fresh basil (optional).

Baked vegetable croquettes

Ingredients:

  • 250g of potatoes.
  • 250g of carrots.
  • Two eggs.
  • 60g of creamy cheese.
  • 60g of wheat flour.
  • Breadcrumbs (breadcrumbs).
  • One spoon of olive oil.
  • One spoon of turmeric.
  • Salt and pepper to taste.

Preparation:

  1. Peel the vegetables, cut them, add salt and cook them in a water bath. Then, pass them through the processor or mixer.
  2. In a bowl, mix the cheese, flour, and egg. Add the vegetable puree, turmeric, salt, and pepper. Mix well.
  3. In a separate container, beat the other egg. Make croquettes with the vegetable dough, pass them through the egg, and then the breadcrumbs.
  4. Place the croquettes on a baking sheet greased with oil and take them to the oven preheated to 170º for 40 minutes.

Soup with pork pancetta and chard

Ingredients:

  • 200g of pancetta.
  • One onion.
  • 2 or 3 cloves of garlic.
  • Three medium potatoes.
  • One chard (also known as Chinese cabbage or napa).
  • 1 to 1.5 liters of broth of your choice.
  • 30g of peas.

Preparation:

  1. Cut the pancetta into cubes, chop the onion and the garlic cloves.
  2. In a saucepan, brown the pancetta in vegetable oil for 5 minutes. Add the garlic and onion, and fry for another 3 to 4 minutes.
  3. Cut the potatoes into cubes and place them in the pan—Fry for 6 to 8 minutes. When the potatoes are tender, add the broth.
  4. Cut the chard into thin strips (julienne). When the potatoes are cooked, add the chard and peas. Cook for about two minutes and remove from heat.

Spicy potatoes

Ingredients:

  • 900g of potatoes.
  • One cup + 2 tablespoons of white wine vinegar.
  • One spoon of salt.
  • Two spoons of butter.
  • One pinch of black pepper.
  • Two garlic cloves.
  • Fresh herbs to taste.

Preparation:

  1. Cut the potatoes into canoes. Peel and chop the garlic cloves.
  2. Place the potatoes in a pan. Add a cup of vinegar and a spoonful of salt. Add water and bring to a boil—Cook for 20 to 25 minutes.
  3. In a frying pan over medium heat, melt the butter and add the potatoes. Add salt, black pepper, and fry for 8 to 10 minutes, stirring constantly.
  4. Place the potatoes on a plate and pour the rest of the vinegar on top. Before serving, place the chopped garlic, salt and herbs on top.

Chicken drumsticks in the mustard marinade with potatoes and pumpkin

Ingredients:

  • Three potatoes.
  • 150g of pumpkin.
  • 600g of chicken drumstick.
  • Olive oil.
  • Salt and pepper.
  • Four tablespoons of mustard.
  • One spoon of mustard seeds (optional).
  • One onion.

Preparation:

  1. At the bottom of a baking dish, place the potatoes cut into slices and the pumpkin into cubes—season with salt, pepper, and olive oil.
  2. Prepare the marinade: chop the onion, add the mustard and seeds, and add two tablespoons of oil. Let the chicken rest in the marinade for 20 to 30 minutes.
  3. Place the chicken on top of the vegetables and the rest of the marinade—Bake in a low oven for 30 to 40 minutes.

Vegetable soup with mushrooms and celery

Ingredients:

  • 100g of zucchini.
  • 8g of garlic.
  • One celery stalk.
  • 100g of yellow pepper.
  • Dill, parsley, and bay leave to taste.
  • 30g of onion.
  • 650g of vegetable broth.
  • 100g of crushed tomatoes.
  • White wine vinegar.
  • 50g of mushrooms.
  • Salt, black pepper, and olive oil to taste.

Preparation:

  1. Chop the zucchinis into small cubes, the peppers, the onion, and the mushrooms. Cut the celery into slices (thin strips). Chop the herbs and garlic (separately).
  2. Sauté the vegetables in olive oil for about two minutes. Add the tomatoes and herbs, and fry for another two minutes.
  3. Add the stock, bay leaves, and salt. Bring to a boil and cook for approximately 3 minutes. Then add the celery and garlic, stir and remove from heat. 

Light chard and chicken salad in the Asian style

Ingredients:

  • 150g of chard (Chinese cabbage or Nappa).
  • 60g of chicken fillet.
  • 60g of carrots.
  • Three chives leaves.
  • 2cm of ginger.
  • Four hot peppers.
  • One spoon of sugar.
  • Three tablespoons of soy sauce.
  • One spoon (of coffee) of sesame oil.
  • One tablespoon of white wine vinegar.

Preparation:

  1. Mix a cup of vinegar, soy sauce, sugar, and sesame oil well.
  2. Cut the chard and carrot into julienne (thin strips), and the chicken fillet into pieces 2 to 3 centimeters long. Chop the chili peppers with the seeds and the chive leaves into small pieces (3cm).
  3. Grate the fresh ginger and mix it with the greens and the sauce.

Crispy fish sticks

Ingredients:

  • Two eggs.
  • Two cups of breadcrumbs (breadcrumbs).
  • 1/4 cup of all-purpose flour.
  • Vegetable oil.
  • 450g of cod fillet, whiting, or sole.
  • Salt and black pepper to taste.

Preparation:

  1. Beat the eggs in a bowl. Throw breadcrumbs and wheat flour on two plates.
  2. Season the fish with salt and pepper and cut it into medium ‘sticks.’ Pass them through the flour first, removing the excess. Then, for the beaten egg and, finally, for the breadcrumbs.
  3. Place the fish sticks in a frying pan and fry them in vegetable oil for 3 minutes on each side.
  4. Place the ready-made toothpicks on a plate covered with paper towels.
  5.  

Beet salad with broad beans and apples

Ingredients:

  • 180g of broad beans.
  • 1 to 2 tablespoons of wine or balsamic vinegar.
  • 2 to 3 beets.
  • 1 to 2 apples.
  • Salt, black pepper, and olive oil to taste.
  •  

Preparation:

Cook the beets and broad beans. Please wait for the beets to cool, peel them and chop them into cubes.

Peel the apples and remove the middle part with the seeds. Chop the fruit into cubes.

Mix the beets with the apples and the broad beans. Season everything with salt and pepper and finish with oil and vinegar.

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