Roasted Chicken with Vegetables
Ingredients:
- 1 whole chicken
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the chicken and pat it dry with paper towels.
3. Rub the chicken with olive oil, salt, and pepper.
4. Place the chicken in a roasting pan.
5. In a separate bowl, toss the carrots, potatoes, onion, garlic, rosemary, and thyme with olive oil, salt, and pepper.
6. Arrange the vegetable mixture around the chicken in the roasting pan.
7. Roast the chicken and vegetables in the preheated oven for about 1 hour and 30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Let the chicken rest for a few minutes before carving.
9. Serve the roasted chicken with the vegetables on the side.
Nutrition:
- Calories: 400
- Fat: 20g
- Carbohydrates: 30g
- Protein: 30g
Beef Stew with Mashed Potatoes
Ingredients:
- 2 pounds beef stew meat, cut into chunks
- 2 tablespoons flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions:
1. In a large bowl, toss the beef stew meat with flour, salt, and pepper.
2. Heat olive oil in a large pot over medium heat.
3. Brown the beef stew meat in the pot, then remove and set aside.
4. In the same pot, sauté the onion and garlic until softened.
5. Add the carrots and potatoes to the pot and cook for a few minutes.
6. Return the beef stew meat to the pot.
7. Add the beef broth, red wine (if using), tomato paste, thyme, and rosemary.
8. Bring the stew to a boil, then reduce the heat and simmer for about 2 hours, or until the beef is tender.
9. Serve the beef stew with mashed potatoes on the side.
Nutrition:
- Calories: 450
- Fat: 15g
- Carbohydrates: 35g
- Protein: 40g
Vegetable Stir-Fry with Rice
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Cooked rice for serving
Instructions:
1. Heat vegetable oil in a large skillet or wok over high heat.
2. Add the onion and garlic to the skillet and stir-fry for a few minutes until softened.
3. Add the bell peppers, zucchini, broccoli, snap peas, and mushrooms to the skillet and stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil.
5. Pour the sauce over the vegetables in the skillet and toss to coat.
6. Continue to stir-fry for another minute or two.
7. Serve the vegetable stir-fry over cooked rice.
Nutrition:
- Calories: 300
- Fat: 10g
- Carbohydrates: 40g
- Protein: 10g
Salmon with Lemon-Dill Sauce
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
- 1 tablespoon fresh dill, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rub the salmon fillets with olive oil, salt, and pepper.
3. Place the salmon fillets on a baking sheet.
4. Top each fillet with a slice of lemon and sprinkle with fresh dill.
5. Bake the salmon in the preheated oven for about 15 minutes, or until cooked through.
6. In a small bowl, mix together mayonnaise, Dijon mustard, and lemon juice.
7. Serve the baked salmon with the lemon-dill sauce on the side.
Nutrition:
- Calories: 350
- Fat: 20g
- Carbohydrates: 5g
- Protein: 30g
Post a Comment for "Great Sunday Lunch Ideas"