1. Beef Stew
Ingredients:
- 2 pounds of beef stew meat
- 1/4 cup of all-purpose flour
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of beef broth
- 2 cups of water
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Coat the beef stew meat with flour and brown it in the pot until it's evenly browned. Remove the meat from the pot and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the beef broth and water to the pot, scraping up any browned bits from the bottom. Return the beef stew meat to the pot.
4. Add the carrots, potatoes, bay leaves, dried thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours, or until the meat is tender.
5. Serve the beef stew hot and enjoy!
Nutrition:
Calories: 400
Protein: 30g
Fat: 15g
Carbohydrates: 35g
2. Chicken Parmesan
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 2 eggs, beaten
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then coat it in the breadcrumb mixture.
4. Heat a skillet over medium heat and add a tablespoon of olive oil. Cook the chicken breasts until they are golden brown on both sides.
5. Place the cooked chicken breasts in a baking dish and top each breast with marinara sauce and shredded mozzarella cheese.
6. Bake in the preheated oven for about 20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. Serve the chicken Parmesan with pasta or a side salad.
Nutrition:
Calories: 350
Protein: 40g
Fat: 12g
Carbohydrates: 20g
3. Spaghetti Bolognese
Ingredients:
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can (14 ounces) of crushed tomatoes
- 1 can (6 ounces) of tomato paste
- 1/2 cup of beef broth
- 1/4 cup of red wine (optional)
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 pound of spaghetti
Instructions:
1. In a large skillet, brown the ground beef over medium heat. Remove the beef from the skillet and set it aside.
2. In the same skillet, cook the chopped onion and minced garlic until the onion is translucent.
3. Return the ground beef to the skillet and add the crushed tomatoes, tomato paste, beef broth, red wine (if using), dried basil, dried oregano, salt, and pepper. Stir everything together.
4. Simmer the sauce for about 30 minutes to allow the flavors to meld together.
5. While the sauce is simmering, cook the spaghetti according to the package instructions. Drain the spaghetti.
6. Serve the spaghetti topped with the Bolognese sauce and enjoy!
Nutrition:
Calories: 450
Protein: 25g
Fat: 10g
Carbohydrates: 60g
4. Roast Chicken with Vegetables
Ingredients:
- 1 whole chicken
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried thyme
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a roasting pan, place the chopped carrots, potatoes, onion, and minced garlic.
3. Rub the chicken with olive oil, dried rosemary, dried thyme, salt, and pepper.
4. Place the chicken on top of the vegetables in the roasting pan.
5. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
6. Let the chicken rest for a few minutes before carving.
7. Serve the roast chicken with the roasted vegetables and enjoy!
Nutrition:
Calories: 400
Protein: 30g
Fat: 18g
Carbohydrates: 25g
5. Lasagna
Ingredients:
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can (14 ounces) of crushed tomatoes
- 1 can (6 ounces) of tomato paste
- 1/2 cup of beef broth
- 1/4 cup of red wine (optional)
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 8 lasagna noodles
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, brown the ground beef over medium heat. Remove the beef from the skillet and set it aside.
3. In the same skillet, cook the chopped onion and minced garlic until the onion is translucent.
4. Return the ground beef to the skillet and add the crushed tomatoes, tomato paste, beef broth, red wine (if using), dried basil, dried oregano, salt, and pepper. Stir everything together.
5. Simmer the sauce for about 30 minutes to allow the flavors to meld together.
6. While the sauce is simmering, cook the lasagna noodles according to the package instructions. Drain the noodles.
7. In a baking dish, spread a layer of the Bolognese sauce. Top it with a layer of lasagna noodles.
8. Spread a layer of ricotta cheese on top of the noodles, followed by a layer of shredded mozzarella cheese.
9. Repeat the layers until all the ingredients are used, ending with a layer of sauce on top.
10. Sprinkle the grated Parmesan cheese over the top of the lasagna.
11. Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.
12. Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves.
Nutrition:
Calories:
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