1. Roast Chicken with Vegetables
Ingredients:
- 1 whole chicken
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 garlic cloves, minced
- 1 lemon, sliced
- 4 potatoes, quartered
- 4 carrots, peeled and cut into chunks
- 1 onion, sliced
- 1 cup chicken broth
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rub the chicken with olive oil, salt, pepper, and minced garlic.
3. Place the lemon slices inside the chicken cavity.
4. In a roasting pan, arrange the potatoes, carrots, and onion around the chicken.
5. Pour the chicken broth over the vegetables.
6. Roast the chicken for about 1 hour, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving.
8. Serve the roast chicken with the roasted vegetables and pan drippings.
Nutrition:
Calories: 350
Protein: 25g
Fat: 18g
Carbohydrates: 25g
Fiber: 4g
2. Beef Stew
Ingredients:
- 1.5 pounds beef stew meat, cubed
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 bay leaf
Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Season the beef stew meat with salt and pepper.
3. Brown the meat in the pot, then remove and set aside.
4. In the same pot, sauté the onion, carrots, potatoes, celery, and garlic until softened.
5. Add the beef broth, red wine, tomato paste, thyme, and bay leaf to the pot.
6. Return the beef stew meat to the pot and bring to a boil.
7. Reduce the heat, cover, and simmer for 2-3 hours, or until the meat is tender.
8. Serve the beef stew hot with crusty bread.
Nutrition:
Calories: 400
Protein: 30g
Fat: 15g
Carbohydrates: 35g
Fiber: 6g
3. Baked Salmon with Lemon and Dill
Ingredients:
- 2 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the salmon and season with salt and pepper.
4. Squeeze the lemon juice over the salmon and sprinkle with fresh dill.
5. Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.
6. Serve the baked salmon with steamed vegetables or a side salad.
Nutrition:
Calories: 300
Protein: 30g
Fat: 15g
Carbohydrates: 0g
Fiber: 0g
4. Vegetable Stir-Fry
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 bell peppers, sliced
- 2 carrots, julienned
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
Instructions:
1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Add the onion, bell peppers, carrots, zucchini, and broccoli to the skillet.
3. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
4. In a small bowl, whisk together the minced garlic, soy sauce, honey, and sesame oil.
5. Pour the sauce over the vegetables and toss to coat evenly.
6. Cook for an additional 2-3 minutes, until the sauce has thickened slightly.
7. Serve the vegetable stir-fry as a main dish or as a side dish with rice or noodles.
Nutrition:
Calories: 200
Protein: 5g
Fat: 10g
Carbohydrates: 25g
Fiber: 6g
5. Spinach and Feta Stuffed Chicken Breast
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 garlic cloves, minced
- 1 lemon, juiced
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so they can be opened like a book.
3. Season the inside of the chicken breasts with salt and pepper.
4. In a skillet, heat the olive oil over medium heat.
5. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
6. Add the fresh spinach to the skillet and cook until wilted.
7. Remove the skillet from the heat and stir in the crumbled feta cheese.
8. Spoon the spinach and feta mixture onto one side of each chicken breast.
9. Fold the other side of the chicken breast over the filling.
10. Place the stuffed chicken breasts in a baking dish and squeeze lemon juice over them.
11. Bake for about 25-30 minutes, or until the chicken is cooked through.
12. Serve the spinach and feta stuffed chicken breast with a side of roasted vegetables or a salad.
Nutrition:
Calories: 350
Protein: 40g
Fat: 20g
Carbohydrates: 5g
Fiber: 2g
6. Lentil Soup
Ingredients:
- 1 cup dried lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
1. Rinse the lentils under cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, carrots, celery, and minced garlic to the pot.
4. Sauté the vegetables
Post a Comment for "Best Sunday Lunch Recipes"