Struggling to cook dinner for the entire household? Attempt these simple, wholesome recipes – Movie Each day

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Everyone has been in this situation: you have had a long day at work, are tired and hungry, but also want to make sure you are eating a well-balanced meal.

This was a struggle even before the quarantine pushed everyone into their families and roommates’ rooms, so everyone’s opinions clashed over the dinner ideas and the take-away siren call seemed strong.

Fortunately, we were able to put together some simple, healthy recipes for you. So grab your aprons and let’s cook!

15-minute lemon and garlic butter steak with zucchini noodles

This first dish is both delicious and impossible to screw up (While everyone is asking when it’s time to eat, this statement can be difficult to support.)

ingredients

  • 1 1/2 lb (650 g) flank steak, cut against the grain
  • 4 medium zucchini
  • 2 tablespoons of olive oil
  • 4 chopped garlic cloves
  • 2 tablespoons of butter or ghee
  • 1 lemon, juice and zest
  • 1/4 cup (60 ml) low-sodium chicken stock
  • 1/4 cup chopped parsley
  • 1/4 teaspoon of crushed red pepper flakes
  • Salt and freshly cracked black pepper to taste

For steak marinade

  • 1/3 cup low sodium soy sauce (or coconut amino if you’re strictly paleo)
  • 1/4 cup lemon juice
  • 1/2 cup of olive oil
  • 1 tablespoon of sriracha sauce (or any hot chili sauce you like)

manual

  1. How to make this steak recipe: Combine the ingredients for the marinade in an airtight container or ziploc bag. Put the flank steak strips in the marinade, seal and leave to marinate in the refrigerator for 30 minutes to 1 hour.
  2. In the meantime, wash and cut the ends of the zucchini. Prepare the zucchini noodles with a spiralizer and set aside.
  3. Bring the flank steak to room temperature and heat the oil in a large pan over medium-high heat – save the marinade juices for later. Add the steak strips in one layer and season with salt and pepper. Cook the steak for a minute without stirring.
  4. Add chopped garlic and stir the flank steak for another minute or two to cook the other side. Take the grilled steak out of the pan and place it on a plate.
  5. In the same pan, add the butter, lemon juice and zest, paprika flakes, chicken stock and the remaining marinade juices. Bring to a boil and let steep for 2-3 minutes, stirring regularly.
  6. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook. Let the cooking juices sit for a minute if the zucchini gives off too much water. Return the grilled steak strips to the pan and stir for another minute. Serve immediately. Enjoy!

Baked salmon in foil with asparagus, garlic and lemon butter sauce

Want to get fish but not spend the money or risk the calories? No problem! This next recipe is for you.

ingredients

  • 2 salmon fillets
  • 2 tablespoons of vegetable broth or chicken broth
  • 1 1/2 tablespoons of fresh lemon juice or to taste
  • 1 tablespoon of your favorite sauce (we used Sriracha)
  • 4 teaspoons of minced garlic (4 cloves)
  • Salt and freshly ground black pepper to taste
  • 3-4 tablespoons butter, diced into small cubes (or diced ghee)
  • 2 tablespoons of freshly chopped parsley or coriander
  • 1 lb (450 g) medium-thick asparagus, woody ends cut

manual

  1. How to prepare the oven-baked salmon in foil packaging: Preheat your oven to 220 ° C. Cut out 2 sheets of heavy-duty aluminum foil (35 x 30 cm) and place each piece individually on the worktop. In a small bowl, combine the ingredients for the garlic butter sauce: broth, lemon juice and hot sauce.
  2. Season both sides of the salmon fillets with salt and pepper and divide the salmon near the center on the aluminum foil. Place the sliced ​​asparagus on one side of the salmon, following the long direction of the foil.
  3. You can season the salmon fillets with more salt and pepper and then sprinkle with garlic. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus.
  4. Distribute the butter pieces evenly on the foil packages and place them over the salmon fillet and asparagus.
  5. Wrap packages of salmon foil and crimp the edges together. Don’t wrap yourself too tightly – leave a little more space inside for heat to circulate.
  6. Transfer the salmon foil packs to a baking sheet and bake the salmon in the oven with the sealed side up until the salmon is cooked through (approx. 9-12 minutes).
  7. Carefully unpack the baked salmon in foil packaging, then drizzle with more lemon juice and garnish with fresh parsley or coriander and a lemon wedge. Enjoy!

Tortellini noodles in a garlic, spinach and tomato sauce

This last recipe is perfect for any family who is a vegetarian or vegan (or just needs a way to get the kids to eat their vegetables).

ingredients

  • 220 g uncooked tortellini (we used tortellini filled with ricotta)
  • 1 tablespoon of olive oil
  • 1 medium onion, chopped
  • 4 Roma tomatoes, diced (or 1 can of low-sodium diced tomatoes)
  • 2 cups of fresh spinach, roughly chopped
  • 3 cloves of chopped garlic
  • Salt and fresh cracked pepper
  • 1/4 cup (60 ml) vegetable broth
  • Crushed red chili pepper flakes to taste
  • Grated parmesan for garnish

manual

  1. How to make these tortellini noodles in garlic-spinach-tomato sauce: Heat 1 tablespoon of olive oil over medium heat and cook the onion until it is fragrant and translucent. Add fresh tomatoes and season with salt, pepper and paprika flakes. Simmer for three to four minutes, stirring occasionally.
  2. Add the garlic, vegetable stock and spinach to the pan and cook on a medium heat for about two to three minutes, until the spinach only wilts a little. Remove from heat, cover with a lid and turn off heat.
  3. In the meantime, cook the tortellini pasta according to the instructions in the package. Drain and rinse.
  4. Put the cooked and drained tortellini noodles with the spinach and tomato sauce in the pan. Stir everything together to combine and heat over medium heat, adjust the seasonings and serve the tortellini noodles in garlic-spinach-tomato sauce with a good pinch of parmesan and a dash of olive oil. Enjoy!