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The best recipes, simple and affordable

Veal Rural</ P>

On salad leaves, sprinkled with pomegranate seeds.

For 4 servings of the recipe:

  • 500 g of veal pulp
  • Grated nutmeg
  • salt
  • 2 apples
  • Juice and peel 1/2 lemon
  • Ground cinnamon
  • 4 table. Tablespoons vegetable oil
  • 1 table. Spoon of flour
  • 100 ml of dry red wine


1. Grate the meat with salt and nutmeg. Cut the apples into slices and remove the core with the seeds. Slices of apples sprinkle with lemon juice and sprinkle with zest. Make a hole in the meat, lard veal apple slices, sprinkle with cinnamon and pour half of the vegetable oil. Bake for 30-40 minutes at 180 °. 2. Then, sprinkle the meat with flour, sprinkle with the remaining oil and pour the wine into the mold. Bake another 30 minutes.

Cooking time: 90 min.

In one serving 360 kcal

Proteins - 26 grams, fats - 23 grams, carbohydrates - 10 grams

Steak with stuffing

In the "pocket" - champignons with eggs and breadcrumbs.

For 4 servings of the recipe:

  • 500 g of beef tenderloin
  • 2 table. Tablespoons butter
  • 200 g of champignons
  • 1 bunch of parsley
  • breadcrumbs
  • Grated zest 1/2 lemon
  • 2 eggs
  • salt
  • Ground black pepper


  1. Mushrooms cut into slices and fry in creamyOil. Grind the parsley. Eggs beat up, mixed with breadcrumbs, parsley, lemon rind and mushrooms. Season with filling, the edges of the chopping toothpicks. Bake for 40 minutes at 180 °, periodically pouring the meat with the resulting juice.

Recipe preparation time: 40 min.

In one serving 459 kcal

Proteins - 31 g, fats - 32 g, carbohydrates - 11 grams

Veal rolls with mushrooms

Stewed in wine with prunes.

For 6 servings of the recipe:

  • 500 g of veal pulp
  • 300 g of champignons
  • 250 g of dry white wine
  • 2 onions
  • 200 g of chopped meat
  • 2 table. Spoons of wheat breadcrumbs
  • 6 pcs. Prunes
  • Kernels 6 walnuts
  • 50 g of olive oil


1. Champignons and half of onions cut into small cubes, brown in olive oil (10 min). Season to taste. 2. Cut the meat into slices across the fibers and discourage. 3. The remaining onion to grind, mix with chopped meat and breadcrumbs. Cut out pieces of meat and put on each one a spoonful of mushrooms and chopped meat. The meat is rolled into tubes and tied with a thread or fastened with skewers. 4. Put the rolls in a saucepan, add wine, add prunes and nuts. Bring to a boil and then simmer under the lid on low heat for 30 minutes.

Recipe cooking time: 45 min.

In one serving 333 kcal

Proteins - 28 grams, fats -17 grams, carbohydrates-13 grams


The filling can be changed.

For 8 servings of the recipe:

  • 500 g puff yeast dough
  • 100 g of flour
  • 1 glass of milk
  • 2 eggs
  • 2 table. Tablespoons vegetable oil
  • salt
  • 800 g chicken fillet
  • 100 g of butter


1. Egg whipped with milk, flour and salt. In vegetable oil bake delicate pancakes. Finely chop the fillets and fry them in butter (10 minutes). 2. Cut out puff pastry 2 cakes, one - the size of a pancake, the other - twice the diameter. 3. For a smaller cake to lay, alternating, pancakes and chicken filling. Top with a large cake. Bind the edges, pierce the pie several times with a fork. Bake for 45 minutes at 200 °.

Cooking time: 80 min.

In one portion 562 kcal

Proteins - 34 g, fats - 19 g, carbohydrates - 64 g

Casserole with chicken, ham and mushrooms

For 8 servings of recipe:

  • 300 g chicken fillet, ham, onion and champignons
  • 50 g of butter
  • 6 table. Spoons of flour
  • 500 ml of milk
  • 150 g cheese
  • 8 lasagna plates


1.Onion and mushrooms chop, saute in 1 table, a spoonful of butter (10 min). Cook the fillet (15 minutes) and cut into small pieces, ham - cubes. Add chicken and ham to mushrooms, fry, stirring, 3 min. Grate the cheese on a fine grater. 2. Prepare the sauce. Flour the flour, stirring, on the remaining butter (3 min). Stir in milk, cook for 3 minutes. Combine the chicken and mushrooms with half the sauce and half the grated cheese, mix. Boil the lasagna plates (7 min). Lay out on each plate the filling, roll up the tube. Place in a mold, pour the remaining sauce and sprinkle with the remaining cheese. Bake for 10 minutes at 200 °.

Cooking time: 40 min.

In one serving 395 kcal

Proteins - 28 g, fats - 22 grams, carbohydrates - 21 grams

Frozen chicken fillet

Under the "coat" of ham, sweet pepper and cheese.

For 4 servings of the recipe:

  • 2 large chicken fillets
  • 1 pinch of nutmeg
  • 2 table. Tablespoons vegetable oil
  • 2 pods of red sweet pepper
  • 150 grams of boiled ham
  • 70 g of mayonnaise
  • 200 g of hard cheese
  • 20 g of green onion
  • Ground black pepper
  • Salt to taste


1. Pulp of sweet pepper cut into rings, cheese grate on a large grater. Ham cut into small cubes and mix with mayonnaise. Cut the green onion into strips. 2. Loin the fillet lightly, rub it with salt, ground black pepper and nutmeg. Fry in vegetable oil (4 minutes on each side). 3. Transfer the fillet into a mold, distribute the ham with mayonnaise, the rings of sweet pepper and sprinkle with grated cheese. Serve with green onion strips.

Cooking time: 40 min.

In one serving, 607 kcal

Proteins - 46 grams, fats - 45 grams, carbohydrates - 5 grams

The hen in the wine

With tomatoes, sweet peppers and olives.

For 8 servings of the recipe:

  • 8 chicken legs
  • 4 table. Tablespoons olive oil
  • Juice of 1 lemon
  • Ground black pepper
  • Dried basil
  • Ground paprika
  • Curry powder
  • 3 pods of sweet pepper
  • 2 onions
  • 3 cloves of garlic
  • 1 pot (750 ml) of tomatoes in its own juice
  • 50 g of pitted olives
  • 125 ml of red wine


  1. Mix olive oil, lemon juice, blackPepper, paprika, basil and curry. With the mixture obtained, pour the chicken legs, bake 15 minutes in the oven at 200 °. 2. Pepper of sweet pepper cut into cubes, onions, garlic and tomatoes to grind. Add olives to a colander and allow the liquid to drain. 3. All the prepared ingredients put to the chicken legs. Pour in the wine, season to taste and bake for another 30 minutes.

Cooking time: 25 min.

In one serving 323 kcal

Proteins - 16 grams, fats - 25 grams, carbohydrates - 8 grams

Chicken fillet in bacon

For 4 servings of the recipe:

  • 4 chicken fillets
  • salt
  • Ground black pepper
  • 4 slices of bacon
  • 2 table. Tablespoons vegetable oil
  • 400 grams of cherry tomatoes
  • 1 clove of garlic
  • 100 ml of cream or milk
  • 200 g of hard cheese


  1. Filet the salt and pepper. Wrap each slice of bacon, cobbles with wooden skewers. Heat the vegetable oil in a frying pan and fry the fillets for 3 minutes on each side. Scoops remove. 2. Grate the cheese on a fine grater. Cream warm and combine with cheese, stir. Cut the tomatoes into halves, remove the remains of the pedicels. Chop the garlic cloves in half. 3. Heatproof form rub garlic, pour half of cheese sauce, put the breasts in bacon and tomatoes, pour the remaining sauce. Season with salt and freshly ground black pepper to taste. Bake in the oven for 20 minutes at 180 °.

Cooking time: 15 min.

In one serving 753 kcal

Proteins - 50 g, fats - 58 g, carbohydrates - 6 g

Fried potato

Peasant with sweet pepper.

  • 300 g of fresh champignons
  • 1 pod of red sweet pepper
  • 4 table. Tablespoons vegetable oil
  • 2 medium sized bulbs
  • 1 small carrot
  • 700 g of potatoes
  • 140 g of processed cheese
  • 1/2 bunch of dill
  • salt
  • Ground black pepper


1. Champignons to sort and cut into small slices. Onions peeled and cut into half rings, carrots - thin straws. 2. Wash the pepper sweet pepper, cut into halves, remove seeds and white septa, cut the flesh into small squares. 3. Preheat two tables. Spoon vegetable oil and fry over low heat, stirring, onions with carrots (5 min). 4. Add mushrooms and sweet pepper, fry another 15 minutes. Then season with salt and freshly ground black pepper to taste. 5. Peel potatoes and cut into large slices. 6. In a frying pan, heat the remaining oil, put the potatoes, stir and fry for about 10 minutes. Add mushrooms with vegetables and fry all together for another 5 min. 7. Chopped cheese cut into small slices, put on vegetables with mushrooms and "torment" under the lid for 5 more minutes. 8. Dill to sort out. Decorate with green twigs ready dish.

Cooking time: 80 min.

In one serving, 496 kcal

Proteins - 17 g, fats - 31 grams, carbohydrates - 41 grams

Spaghetti with cream sauce

  • 400 grams of snow (can be frozen)
  • 2 onions
  • 2 cloves of garlic
  • 20 grams of basil greens
  • 400 g of spaghetti
  • 2 table. Tablespoons olive oil
  • 150 ml cream
  • 80 grams of grated hard cheese
  • spice
  • Juice 2 lemons


  1. Mushrooms boil in 1 liter of water (15 minutes). Then throw in a colander, collect the mushroom broth in a separate vessel. 2. Chop onion and garlic. A few leaves of basil to be put aside for decoration, the remaining greenery to grind. 3. Spaghetti boil in 4-5 liters of salted water (about 10 minutes), discarded in a colander and let the liquid drain. 4. Grilled onions with garlic, stirring, in olive oil (3 minutes). Add the mushrooms and fry for another 5 minutes. Add salt and pepper to taste. 5. Pour lime juice, mushroom broth, cream, add basil to mushrooms and onions and simmer under a lid on a small fire for 10 minutes. Add hot spaghetti and hold on a small fire for 2-3 more minutes. 6. Put the spaghetti and sauce on the plates, sprinkle with grated cheese, decorate with basil leaves and serve.

Recipe preparation time: 50 min.

In one serving 453 kcal

Proteins - 15 g, fats - 20 g, carbohydrates - 56 g

Green soup

  • 100 g spinach (can be frozen)
  • 2 table. Tablespoons vegetable oil
  • 1 fillet of chicken breast (approximately 150 g)
  • 2 table. Spoons of rice
  • 300 ml low-fat sour cream
  • 4 stalks of green onion
  • Parsley and dill greens
  • Mint
  • 50 g of slightly salted cheese
  • salt
  • Ground black pepper to taste


Chicken fillets pour 1 liter of cold water and bringTo a boil. Remove the foam, cook for 10 minutes. Then take the fillets, cut into slices, broth drain. Spinach to sort out (if necessary, before this defrost) and grind. In a frying pan, heat the vegetable oil, pour 1 table, a spoonful of chicken broth and pass the spinach (10 min). Rinse the rice well. The remaining broth is brought to a boil, add rice and cook over medium heat for 10 minutes. Add the spinach and cook for 5 more minutes. Add salt and pepper soup, mix sour cream and remove from heat. Leave it under the lid for 10 minutes. Chop the green onions into rings, and the cheese - cubes. Green parsley and dill to sort and grind, leaves mint leaves for decoration. Ready soup to pour on plates, in each put a piece of boiled chicken fillet. The soup is densely sprinkled with ringlets of green onion, parsley, dill and diced cheese. Decorate, if desired, with mint leaves.

Recipe cooking time: 30 min.

In one serving 354 kcal

Proteins - 15 g, fats - 29 g, carbohydrates -101

Salad with pomegranate

  • 300 g squid
  • 1 apple
  • 1 head of lettuce
  • 1 onion
  • 1/2 lemon juice
  • 1/2 garnet grain
  • On 2 table. Spoons of vegetable oil and wine vinegar
  • salt
  • Ground black pepper
  • 1 snail of granulated sugar


Lightly beat up butter with vinegar and sugar. Onion cut into rings, pour the resulting marinade and leave for 1 hour. Squid boil in boiling salted water (2 min) and cut into rings. Apple cut into slices, remove the core with seeds. Slices of apple sprinkle with lemon juice. Leaves of lettuce to sort, tear into pieces or cut into strips. Combine the pickled onion, squid, apple slices and lettuce, add salt, pepper to taste and mix. Sprinkle with the pomegranate seeds.

Recipe cooking time: 5 min.

Meat in the eastern

  • 400 g of veal pulp
  • 1 pinch of grated nutmeg and dried marjoram
  • 3 cloves of garlic
  • salt
  • 3 onions
  • 1 carrot
  • 3 table. Tablespoons vegetable oil
  • 100 g of long grain rice
  • 200 g of canned beans
  • spice


Garlic let through the press. Meat cut into strips, add salt, season with nutmeg, marjoram and garlic, leave for 10 minutes. Rice boil until half cooked (7 minutes). Onions cut into half rings, carrots - straw, fry in vegetable oil. Add meat and rice, pour 150 ml of water, stew for 20 minutes. Then mix the canned beans, put out for 7 minutes and remove from heat.

Cooking time: 55 min.

In one serving 478 kcal

Proteins - 100g, fats - 19g, carbohydrates-15g

Green tea with fruits

Drink an antioxidant.

For 4 servings of the recipe:

  • 1 liter of freshly brewed green tea
  • 200 g of raspberry
  • 200 g of grapes
  • 1 lemon
  • 1 lime
  • ice cubes


Raspberry to sort out, grape berries to separate fromTwigs. Lemon and lime finely chopped together with the peel. Fruit and berries put in a pan, pour hot tea, cover and leave for 20 minutes. Strain and put in the refrigerator for 20 minutes. In the glasses, decompose the ice cubes and pour the cooled beverage.

Cooking time: 15 min.

In one serving 70 kcal

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