Quick lunch - delicious and quick recipes with photos

Quick and easy chicken soup

Ingredients:

chicken wings – 6 pcs.;
purified water – 2 l;
potatoes - 6 tubers;
small vermicelli – 2 handfuls;
domestic eggs – 3 pcs.;
carrots – ½ pcs.;
salt, seasonings, herbs - to taste.

Preparation:

Pour cold water over the wings and cook for 50 minutes. At the beginning of the process, be sure to remove the foam from the surface of the liquid. If necessary, add boiling water.
Remove the wings from the prepared broth. Place grated carrots and randomly chopped potatoes into small pieces into the pan.
Add salt and seasonings.
After 15 - 17 minutes, add vermicelli. Remove meat from wings and return to soup.
Cook the dish for another 10 - 12 minutes.

Boil chicken eggs until fully cooked. Cut them into pieces and place them in portioned bowls with soup. Sprinkle the treat with chopped herbs on top.

Carrot soup

What do you need:

mushroom or meat broth - 2 l;
carrots - 4 pcs.;
potatoes - 4 pcs.;
celery stalk - 2 pcs.;
cheese (any variety) – 100 g;
cream - 100 g;
bay leaf - 2 pcs.;
salt, spices (thyme, ground pepper) - a little.

Recipe:

Chop the vegetables into cubes, add water, add salt and spices.
Cook over moderate heat for 20 minutes.
Drain the water and puree the vegetables in a blender.
Place them back into the pan, add broth, and bring to a boil.
Add finely grated cheese and cook until it is completely dissolved.
Add the cream carefully, stirring constantly.
Add bay leaf.

Pork chops in a frying pan

Ingredients:

meat fillet – half a kilo;
wheat flour – 70 g;
egg – 1 pc.;
salt and pepper - a pinch;
spices for meat - to taste.

Preparation:

Rinse and dry the pork (it is convenient to use paper towels for this).
Cut the meat into equal large pieces. Beat it off lightly. It is important not to overdo it, otherwise the treat will turn out a little dry.
Place flour on a flat plate. Add spices and salt to it.
Lightly beat the contents of the raw egg with a whisk/fork.
It is good to heat a large amount of oil in a cast iron frying pan.
First immerse the meat preparations in the egg and then roll in salted flour.
Place pork pieces in hot oil. Fry on each side until golden brown.

Transfer the finished dish to paper napkins so that there is not a lot of oil left on the chops. Serve with your favorite side dish.

Potato casserole in a slow cooker

Ingredients:

potatoes – 6 – 7 tubers;
onion – 2 heads;
minced meat - half a kilo;
eggs – 3 – 4 pcs.;
mayonnaise – 1 tbsp.;
flour – 3 dessert spoons;
spices, salt, dry herbs - to taste.

Preparation:

Chop the onion very finely and mix with the minced meat. Any meat will do. You can take a mixed one. For example, chicken with pork. Salt and add spices.
Peel the potatoes and cut into thin slices. Cover with cold water and leave while you prepare the rest of the ingredients.
To make the filling, beat raw eggs with flour. Add salt. Add spices and dry herbs.
Place half of the soaked, additionally washed and dried potatoes into the bowl of the kitchen “helper”.
Cover the vegetable layer with minced meat on top.
Place the remaining potatoes. Pour the sauce over everything.

Prepare such a hearty, quick lunch in the baking mode for 50 – 55 minutes. If necessary, you can turn it over to the other side during the process.

Bird in a golden headdress

The variations on a quick chicken lunch are endless. For example, chicken chops in batter are an unparalleled culinary hit on the family menu. We cut 1 kg of fillet into 5-6 layers, wrap it in cling film, beat it thoroughly with a hammer and rub it with chicken seasoning. Now let's make the batter. Grind 4 raw potatoes, add 2 eggs, finely chopped onion, 2 cloves of garlic, ½ bunch of cilantro and 3-4 tbsp. l. flour. Mix the mixture thoroughly, add salt and pepper to taste. Add 4 tbsp. l. mayonnaise and 150 g of grated cheese, mix again. Dip each chop in thick batter and place in a large hot frying pan with oil. Fry them on both sides for 5-7 minutes and remove them on a paper towel. Prepare a side dish of fresh vegetables and enjoy how the chops literally melt in your mouth in a tempting crispy coating.

Quick minced chicken cutlets

Ingredients:

chicken breast – half a kilo;
egg – 1 pc.;
onion – 1 pc.;
dill – 4 – 5 sprigs;
salt, vegetable oil.

Preparation:

Peel the onion, chop coarsely and place in a blender bowl along with pieces of pre-washed and dried chicken.
Beat the products until they form a homogeneous minced meat. You can also use a meat grinder for the same purpose.
Add finely chopped dill, salt, and the contents of a raw egg to the resulting mass. Mix everything well.
Divide the mass into 8 parts. Form each into a small cutlet.
Fry the preparations in heated vegetable fat until fully cooked.

Serve hot with pickled purple onions and any garnish.

How to make lazy whites

Ingredients:

any minced meat (preferably with the addition of beef) – 300 g;
onions – 1 pc.;
kefir – 2 tbsp.;
soda (quicklime) – ½ tsp;
sugar and salt - ½ tsp each. (in dough);
salt - to taste (for filling)
flour – 300 – 350 g.

Preparation:

Pour soda into kefir. Add all other dry ingredients from the recipe except flour.
Mix everything well and leave in the bowl for 6 - 7 minutes.
After this, add sifted flour a couple of times.
Knead the dough (the consistency is like pancakes).
Chop the raw onion very finely. Mix it with minced meat. Add salt to taste. You can also use your favorite seasonings.
Pour the filling into the finished dough. Mix all ingredients well.
Heat any fat in a cast iron skillet.
Spoon thick dough onto it and bake like pancakes on both sides.
Cook the whites until golden brown and golden brown.

Place the resulting dish on a paper towel so that the latter absorbs excess fat. It’s delicious to try this treat both hot and cold.

Soup with melted cheese

Ingredients:

raw potatoes – 4 pcs.;
carrots – 1 pc.;
onions – 2 heads;
processed cheese (in rectangular blocks) – 100 – 130 g;
purified water – 2 – 2.5 l;
oil - for frying;
salt and spices - to taste;
boiled smoked sausage – 300 – 350 g.

Preparation:

Thoroughly peel the potatoes, wash them, cut them into miniature pieces. Pour water over the vegetable and cook for approximately 12 - 15 minutes.
Meanwhile, finely chop the remaining vegetables. Fry them in any fat until soft and golden brown.
Be sure to remove the casing from the sausage. Otherwise, it will become coarse during the cooking process and negatively affect the taste of the finished dish. Cut the meat product into cubes of approximately equal size.
Cut the cheese into small pieces. Along with the sausage, add it to the potatoes. Cook the soup until the melted cheese is completely dissolved.
Add roast, salt and selected spices.
Cook the dish for another 7 - 8 minutes.

The ready-made soup will be an excellent basis for a delicious quick lunch. You can supplement it with homemade flatbreads, wheat croutons/crackers or fresh bread.

What's best to cook for lunch?

Set lunches

The most delicious and healthy lunch is a set lunch, including three dishes:

First course

Hot soup. It is a mistake to believe that it takes a lot of time to prepare it. Of course, if you are going to serve signature Ukrainian borscht, it will take a lot of effort and will take at least 1.5-2 hours, especially for beginners. But simple and light soups can actually be prepared in 30-45 minutes. It can be:

chicken broths with croutons, seasoned with fresh herbs or noodles;
vegetable light soups;
cheese soups without adding meat;
mushroom soups.

Second course

As a rule, it consists of a side dish and a meat or fish dish. The easiest way is to cook porridge or pasta as a side dish. They take no more than 15 minutes. At this time, you can fry the minced meat on the stove or the champignons with onions, and then mix with the side dish. In just 20 minutes you will get navy pasta or buckwheat with mushrooms. You can bake pieces of fish fillet or chicken in the oven.

Third course

It can be compote or jelly, or the simplest thing is black tea.

Quick lunches

Of course, set lunches are always more delicious and filling. But what to do if there is absolutely no time left? Is it better to refuse food or eat at fast food? Don't rush to conclusions! Even in a hurry, in just 15 minutes you can prepare a balanced, delicious lunch. These can be various vegetable salads, hot smoked fish, sandwiches with pieces of meat fillet and green lettuce, fresh juices and yoghurts.

Julienne with chicken and mushrooms

Ingredients:

chicken fillet – 300 – 350 g;
peeled champignons – 300 – 350 g;
onion – 1 head;
“Mozzarella”/“Suluguni” – 200 g;
flour – 1 tbsp. l.;
butter – 2 dessert spoons;
heavy cream - half a glass;
salt, ground paprika - to taste;
vegetable oil - for frying.

Preparation:

Rinse the chicken under running water. Send it to cook until fully cooked. Cool directly in the resulting broth to make the meat especially juicy and soft.
Cool the finished bird and cut into small cubes.
Wash the peeled mushrooms and dry them on paper napkins. Chop the prepared champignons into arbitrary pieces.
Peel the onion. Cut into thin half rings.
Grind the selected cheese (Mozzarella/Suluguni) using a grater with large holes.
Heat vegetable fat in a thick frying pan. Sprinkle onion and salt on it. Fry the vegetable until soft and golden brown, stirring frequently.
After this, pour the mushrooms and chicken pieces into the pan. Sprinkle everything with pepper. If necessary, add salt.
Simmer the base of the future dish for 6 - 7 minutes.
Place the saucepan over medium heat. Pour the sifted flour into it. Fry it with constant stirring until golden brown.
Add butter to the darkened flour. Continue to fry everything until the fat is completely absorbed into the dry product.
Pour in the cream. They definitely need to be slightly warmed up.
Leave the mixture on the heat for 1 minute, stirring the ingredients constantly. Whisk the ingredients.
Preheat the oven to 180 degrees.
Place the chicken-mushroom mixture in special baking dishes.
Pour creamy sauce over the top of the food. Cover everything with chopped cheese and paprika to taste.

Bake the dish in a hot oven at the temperature indicated above until the cheese is melted and covered with a light golden brown crust. Serve julienne in portions.

A side dish is not necessary for this treat.

Vegetable casserole in a frying pan

Vegetables for preparing a quick dinner are a real salvation. After all, you can use them to make not only light salads, but also quite a satisfying casserole. To save time, “bake” it in a frying pan. Pour vegetable oil into it and brown 2-3 cloves of garlic into thin slices. Next, place 2 young zucchini in 5 mm thick circles, add salt and, stirring occasionally, simmer covered for 15 minutes. Pour them with a mixture of 2 beaten eggs, 2 tbsp. l. sour cream, 2 tbsp. l. flour, cover with a lid and leave for 5 minutes. When the egg filling has set, place tomato slices on top of the zucchini, sprinkle thickly with grated cheese and simmer under the lid until it melts. This quick lunch recipe can be paired with bell peppers, cauliflower or eggplant. Before serving, be sure to sprinkle the hot casserole with green onions, parsley or dill. By the way, you can do this mixed with cheese!

Quick fried pasta

Ingredients:

any pasta – 150 – 200 g;
water – 350 – 400 ml;
salt – 3 pinches;
high-quality vegetable oil – 30 ml;
fresh herbs - ½ bunch.

Preparation:

Warm up the cauldron well. Only after this pour vegetable oil into it.
Add dry pasta to hot fat. Spirals are perfect for this dish.
Fry the pasta on medium heat until lightly browned. It is important not to overheat the product, otherwise the finished dish will develop bitterness. 4 – 6 minutes with frequent stirring is enough.
When the pasta becomes golden brown and has absorbed approximately half of the fat from the frying pan, you can fill it with the amount of water specified in the recipe. Be sure to use boiling water!
As soon as the water in the frying pan boils, reduce the heat on the stove to minimum and cover the container with a lid.
“Cook” the pasta in these conditions for 10 – 12 minutes.
During the specified period, the water should be completely absorbed into the spirals.
If this does not happen, you can drain the pasta in a colander and then return it to the pan.
Chop fresh herbs and add them to the finished dish.

Serve the pasta hot in portions. They can become both a hearty side dish and a main (very budget-friendly!) dish. It is delicious to fry such pasta immediately with ham, sausage, sausages or boiled meat.

Canned fish cutlets

Ingredients:

any canned fish in oil (pink salmon, saury, sardine and others are suitable) – 250 – 270 g;
onions – 2 heads;
raw eggs – 2 pcs.;
boiled rice - 1.5 tbsp;
dill – 5 g;
a mixture of peppers, bay leaves, salt - to taste.

You can use any type of rice for this recipe. The main thing is that it is sticky enough. Otherwise, the cutlets will fall apart greatly during the frying process. Even pre-cooked and frozen cereal is suitable for the recipe.

Preparation:

Chop the onion very finely and fry in any fat until golden brown.
Cool the vegetable and mix with rice.
Add finely chopped, washed and dried fresh dill to the other ingredients.
Pour the contents of raw eggs into the mixture.
Drain the oil from the canned food. Remove even the smallest bones from the fish and mash it with a fork. Add to all other ingredients.
From the resulting thick minced meat, form cutlets of the usual shape and size.
First, fry them over high heat on each side so that the pieces “set.”
Then add 1/3 tbsp. water, add bay leaf and cook for another 6 - 7 minutes until fully cooked.

From the specified amount of products you get 10 - 12 large cutlets. If you complement them with your favorite side dish, the hostess will have at her disposal a hearty, simple lunch for the whole large family.

Meat symphony in a saucepan

No matter what the weather is outside, a hearty soup with meatballs is always a welcome quick and tasty lunch. To prepare it, we need 500 g of any minced meat. Beat it with an egg, a pinch of salt and black pepper, and then form identical balls. If desired, you can add crushed garlic and herbs to the minced meat. In a saucepan with oil, fry carrots into strips and onions into cubes and 2 tbsp. l. tomato paste. When it is browned, pour in 2 liters of hot water and add 150 g of long grain rice. Bring the liquid to a boil, and after 15 minutes, lower the meatballs into the pan and cook over medium heat until tender. At the very end, add a bay leaf and a bunch of chopped parsley. This easy quick lunch is great with so many other ingredients. For example, rice can be replaced with spider web noodles or potatoes, and bell peppers and celery will add summer colors to the soup.

Meat soufflé for children

Ingredients:

chicken fillet – 50 – 80 g;
carrots – 50 g;
milk – 30 ml;
quail egg – 1 pc.;
semolina – 1 dessert spoon;
butter – 1 tsp;
fine salt - to taste.

Preparation:

Wash the fillet and cut into miniature pieces. Immediately place it in a blender.
Boil carrots, cool, chop finely. Pour over chicken. Send a raw egg, milk, softened butter there.
Beat the products until they form a homogeneous minced meat. Add salt to your taste.
Transfer the resulting mass into a silicone mold of suitable size.

Cook the soufflé in a double boiler filled with water. The resulting dish can be given to the baby as complementary food when poultry has already been introduced into his diet.

Mushroom soup in a slow cooker

Ingredients:

dried wild mushrooms – 150 g;
carrots – 1 pc.;
potatoes – 4 pcs.;
pearl barley – 3 dessert spoons;
onion – 1 pc.;
salt and pepper - to taste;
any fat is for frying.

Preparation:

Pour boiling water over the assorted dried mushrooms. Cover with a lid or other plate. Leave for 60 – 90 minutes.
Cut the already soaked mushrooms randomly. You can make the pieces very small or larger. In the latter case, they will be more clearly felt in the soup. Do not throw out the water in which the mushrooms were soaked!
Peel all specified vegetables. Cut into small cubes. Carrots can be chopped using a grater.
Place both vegetables and mushrooms into the multicooker bowl. Add any fat for frying. Cook the ingredients for the soup for 20 - 25 minutes in baking mode. Stir occasionally.
Peel the potatoes. Cut into miniature cubes.
Rinse the pearl barley thoroughly with running cold water. This cereal can be replaced with oatmeal if desired.
Strain the water in which the mushrooms were soaked. Pour it into the kitchen aid for frying. Add about 2 more liters of boiling water.
Place the cereal in a bowl. Salt and pepper.
Cook the dish for 120 - 130 minutes in stewing mode.

It is when stewing that the treat turns out to be especially rich in taste and rich.

Reminds me of grandma's soup from the stove. But you can cook it in 60 minutes if you wish. To do this, you will need to select the “Soup” mode.

Rassolnik

What do you need:

water - 3 l;
beef - 250 g (it is best to take meat on the bone);
potatoes - 3 pcs.;
pickled cucumber - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
rice groats - 3 tbsp. l.;
sunflower oil - 2 tbsp. l.;
tomato paste - 2 tbsp. l.;
fresh herbs - 1 small bunch;
salt, spices - a little.

Recipe:

Rinse the meat, put it in a pan with water, and boil over high heat.
After boiling, remove the foam, add salt and spices, and turn the heat to moderate. Cook for another 40 minutes.
Remove the meat, separate it from the bone, cut into pieces, and place back in the pan.
Chop the onion and carrots into small cubes and fry in hot vegetable oil for 3 minutes.
Add tomato paste to the same pan and simmer the vegetables for another 3 minutes.
Place the roast into the soup.
Chop the potatoes into cubes and add to the pan.
Add rice.
Grate the pickled cucumbers coarsely. Fry them in a separate frying pan without oil for 4-5 minutes.
Before the end of cooking, add the cucumbers to the soup.
Add chopped herbs to the finished dish.