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The most delicious dishes, recipes

White beans with garlic and basil</ P>

4 servings of dish

Preparation time: 50 minutes

  • 1 tbsp. L. olive oil
  • 1/2 chopped onions
  • 4-8 chopped cloves of garlic
  • Z00 g of canned tomatoes
  • Salt and black pepper to taste
  • 700 g canned white beans
  • 2 cups low-fat chicken broth
  • 5 basil leaves
  • 1/4 cup of lemon juice (juice of 1 lemon)

Heat the oil in a large saucepan. On medium heat, pass garlic and onions until they become soft - 10-15 minutes. Add the tomatoes, after letting drain the juice, salt and simmer for 10 minutes. Pour in the broth and put the beans. Cook for another 10-15 minutes. Before serving, add basil, lemon juice and pepper. You can use it right away or let it brew overnight at room temperature. The dish is stored in the refrigerator for up to a week, and frozen for up to 6 months.

Nutritive value of 1 serving: 270 kcal, fats - 13% (2 g, of which 1 g - saturated).

Salmon in mustard sauce

6 servings of dish

Cooking time: 15-25 minutes

  • 450 g fillet of salmon
  • 1/2 cup dry mustard seeds
  • Small bunch of finely chopped dill
  • 1/2 thinly sliced ​​onion
  • 1 tbsp. L. olive oil
  • 24 asparagus shoots
  • 3 cups brown rice
  • Salt and pepper - to taste

Preheat the oven. Salt and pepper the fish, rub the seeds of mustard into the pulp, sprinkle with dill and onions. Sprinkle with oil. Put on the baking tray salmon and asparagus. Cook for 10 minutes, if desired, leave for another 5-10 minutes in the off oven. Cook the rice. The dish can be stored in the refrigerator in closed form for up to 3 days.

Nutritive value of 1 serving (75 g of salmon, 1/2 cup of rice and 4 asparagus shoots).

Mushroom soup with chicken

4 servings of dish

Cooking time: 1,5 hours

  • 2 tbsp. L. olive oil
  • 2 small onions
  • 450 g thinly sliced ​​mushrooms
  • 1/5 liter of unsalted low-fat chicken broth
  • 1/2 cup soy sauce with low sodium content
  • 6 tbsp. L. Raw barley
  • 4 cloves of chopped garlic
  • 4 chicken breast without skin, diced

Fry the onions. Put the mushrooms in a deep frying pan, make fire stronger and cook until they turn brown. Add broth, soy sauce, barley and garlic. Stew for 45 minutes. Then put the diced breasts and cook until the meat turns white. In the refrigerator, the dish can be stored for up to 3 days, and in frozen form - up to 6 months. Recipes of our dishes are suitable for everyone - both children and the grown-up.

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