Make a complete lunch in as little as 45 minutes!

Certainly on busy days, having options to cook lunch more conveniently is a good way out. nAt this point we will present 8 proposals that can be prepared in up to 45 minutes and create your complete lunch menu!

Of course the Kitchen Manual is weighing in every day and showing how to make your routine simpler, and always with lots of flavor and quality.

Why prepare lunch recipes I often feel a bit lazy, not to mention the difficulty of making several preparations.

So, you will enjoy a complete lunch with 8 wonderful dishes.

PRESSURE CHICKEN: A COMPLETE LUNCH FOR NOBODY BY DEFECT!

Ingredients for Pressure Chicken Stew:

• 4 tablespoons of olive oil
• 1 kg of skinless chicken thighs
• Salt, black pepper, olive oil and chopped parsley to taste
• 1 chopped onion
• 1 red pepper, chopped
• 2 cups (tea) of raw parboiled rice, washed and drained
• 1 teaspoon saffron
• 6 cups (tea) of boiling water
• 1/2 cup (tea) of grated parmesan cheese

METHOD OF PREPARATION:

1. In a large pressure cooker with heated olive oil, fry the chicken seasoned with salt and pepper until golden brown. Remove and set aside.
2. In the same pan, sauté the onion and pepper for 3 minutes. Then add the rice, saffron, reserved chicken, sprinkle with water, add a pinch of salt and close the pan.
3. Then leave it on low heat for about 5 minutes, after the pressure starts.
4. Turn off, let the pressure build up naturally and open the pan to let it rest for 10 minutes.
5. Finally, pour the chicken into a medium-sized dish, add the parsley, parmesan cheese, and finish with olive oil and serve immediately.

MEAT STUFFED WITH EGG: A COMPLETE LUNCH RECIPE READY IN 30 MINUTES

Ingredients for the meatloaf stuffed with egg:

• 1.2 kg ground beef
• 1 envelope of onion cream powder (68g)
• 2 tablespoons of breadcrumbs
• 8 eggs
• 1/2 cup (tea) of mayonnaise
• 1 grated onion
• Salt, black pepper and chopped chives to taste
• Thyme sprigs for decoration

Sauce:

• 2 tablespoons of olive oil
• 1 grated onion
• 4 crushed garlic cloves
• 2 bacon bouillon cubes
• 2 cans of ready-made tomato sauce (340g each)
• Salt and black pepper to taste

METHOD OF PREPARATION:

1. To start the sauce, sauté the onion, garlic, bacon broth and olive oil in a pan over medium heat for 3 minutes. 
2. Then add the tomato sauce and let it cook for 5 minutes. Season with salt and pepper to taste and turn off the heat. Set aside.
3. Then prepare the dumplings, in a container place the meat, onion cream, breadcrumbs, two eggs, onion, salt, pepper and parsley, to form a homogeneous dough.
4. Divide into 6 equal portions. Then shape into a ball and flatten slightly.
5. Then pour the sauce into a large baking dish and distribute the meatballs, making a bottom in each one to place the egg.
6. Finally, in a preheated oven at medium temperature, sprinkle with salt and pepper and leave for 20 minutes or until the egg is cooked to your liking and the meat is golden brown. Then finish with sprigs of thyme and serve hot.

RICE FRICASSE

Ingredients for rice fricassee:

• 4 cups (tea) of cooked white rice
• 1 cup (tea) of cooked and shredded chicken
• 1 can of drained sweet corn
• 1 can of cream (300g)
• 1/2 cup (tea) of creamy cottage cheese
• 1/2 cup (tea) of cubed mozzarella cheese
• Salt, black pepper and chopped parsley to taste
• 6 tablespoons grated parmesan cheese
• 1/2 cup (tea) of straw potatoes for sprinklingr

METHOD OF PREPARATION:

1. First of all, place the rice, chicken, corn, cream, cream cheese and mozzarella in a bowl. Then season with salt, pepper and parsley and mix until smooth.
2. Then pour into a medium baking dish. Sprinkle the parmesan on top.
3. Then place in a preheated oven at high temperature for 15 minutes or until golden brown, then remove from the oven and finish by sprinkling with straw potatoes and serve.

EASY VEGETABLE RISOTTO: A SUPER NUTRITIOUS COMPLETE LUNCH

Ingredients for Easy Vegetable Risotto:

• 1 vegetable stock cube
• 4 cups (tea) of water
• 2 tablespoons of butter
• 1 stalk of sliced leek
• 1 and 1/2 cups (tea) of arborio or carnaroli rice
• 1/4 cup (tea) dry white wine
• 1 Italian zucchini, cubed
• 1/2 cup (tea) of cubed ripe pumpkin
• 1 jar of chopped hearts of palm (300g)
• Salt and black pepper to taste
• 4 tablespoons of cream cheese
• 4 tablespoons grated parmesan cheese

METHOD OF PREPARATION:

1. First of all, dissolve the broth in the water in the pan and let it heat. Then, in a larger, shallow pan, melt the butter over medium heat and sauté the leek over low heat for 5 minutes. Do not brown it.
2. Add the rice and fry for 2 minutes. Then, use the wine to baste and lower the heat until it evaporates. Then add 1 ladle of the broth and stir until it almost evaporates, always baste and stir over low heat.
3. After cooking for 10 minutes, add the zucchini, pumpkin and hearts of palm. Then cook for 5 minutes or until the rice and vegetables are soft, but not falling apart.
4. To make it creamy, add broth and salt and pepper. Serve as soon as you remove it from the heat.

QUICK SHARK MOQUECA

Ingredients for quick shark stew:

• 1.5 kg of shark fillets
• Salt, black pepper and chopped coriander to taste
• 1 lemon juice
• 6 tablespoons of palm oil
• 2 sliced onions l 6 sliced garlic cloves
• 4 sliced tomatoes
• 1 green pepper, sliced
• 1 yellow pepper, sliced
• 2 glasses of coconut milk (400ml)
• 1 cup (tea) of tomato sauce

METHOD OF PREPARATION:

1. First, season the fish with salt, pepper and lemon. In a large pan, spread half of the palm oil, making layers of onion, garlic, tomato, peppers and fish.
2. Then repeat this procedure until the ingredients are finished, adjusting the salt. At this point, pour in the coconut milk, the remaining palm oil and the tomato sauce, watering the pan.
3. Finish with coriander and cover to cook over low heat for 20 minutes or until the fish is cooked and serve.

STRINGBEAN FAROFA

Ingredients for Cowpea Farofa:

• 1/2 cup (tea) of olive oil
• 1 clove of minced garlic
• 1 yellow pepper, chopped
• 1 piece of chopped Calabrian sausage
• 1/3 cup (tea) of chopped coriander
• 2 cups (tea) of cooked, drained string beans
• 3 cups (tea) of cassava flour
• Salt to taste

METHOD OF PREPARATION:

1. First, heat the olive oil in a pan over medium heat, sautéing the garlic, peppers, sausage and coriander for 3 minutes.
2. Then add the beans, flour, seasoning with a pinch of salt and mix well. Then turn off the heat, transfer to a serving dish and serve.

PRESSURE COOKER PASTA IN WHITE SAUCE: A COMPLETE LUNCH RECIPE TO BE ENJOYED WITH A NICE WHITE WINE

Ingredients for pressure cooker pasta with white sauce:

• 1 chicken bouillon cube
• 2 cups (tea) of water
• 2 cans of cream
• 1 cup (tea) of creamy cottage cheese
• 100g diced ham
• 1 package of frozen peas
• Salt and black pepper to taste
• 500g penne, screw or bow-tie pasta
• Grated parmesan cheese for sprinkling

METHOD OF PREPARATION:

1. In a pressure cooker, place the dissolved chicken broth, cream, cream cheese, ham, peas, salt and pepper to taste.
2. As soon as you add the pasta, mix these ingredients with a spoon. Then cover, over medium heat and let cook for 5 minutes after the pressure starts. Then turn off the heat and release the pressure from the pan naturally.
3. Then open the pan and pour into a serving dish, top with parmesan cheese and serve.

CALABRESA RAGU

Ingredients for the pepperoni ragout:

• 2 cups (tea) of ground skinless calabresa sausage
• 2 tablespoons of olive oil
• 20 chopped tomatoes
• 1 cup (tea) of water
• 2 tablespoons of ketchup
• 1 cup (tea) of tomato sauce
• Salt and black pepper to taste
• 1/2 cup (tea) of chopped parsley
• Grated parmesan cheese for sprinkling

METHOD OF PREPARATION:

1. First of all, in a pan, fry the sausage in olive oil over medium heat until golden.
2. Once you have put the blended tomato in the blender with the water, ketchup, tomato sauce and let it cook on low heat for 20 minutes.
3. Then season with salt, pepper and parsley. Then serve.

So, did you like our full lunch menu? That's why lunch is a must very important meal for our body.

Because all of these dishes are incredible to prepare, and we will combine practical recipes with our team!