A busy day full of cares and troubles is not a reason to refuse to enjoy an evening meal. If you don’t have the strength to prepare gourmet dishes, you can figure out a light, nutritious and at the same time tasty dinner for two in just 20 minutes.
Pick your recipe
Fried fish with salad
It will take only 15 minutes to prepare such a dish - this is the amount of time it will take to fry the fish. Well, until it comes to condition, you can cook a light salad. To prepare such a dinner you will need:
- 2 steaks of any red fish;
- lemon;
- olive oil;
- any greens (salad, basil, arugula);
- tomatoes;
- bow;
- bell pepper;
- coarse black pepper;
- salt.
Wash the steaks, dry, grate with salt and pepper, pour olive oil and lemon juice. Leave on for 5 minutes. Then put them in a preheated pan without oil and fry for 5 minutes on each side over high heat. While the fish is cooking, put the greens in a deep bowl, add the chopped tomatoes and bell pepper, salt, pepper, drizzle with the rest of the lemon juice and olive oil. Mix everything well and serve with fried fish.
Pasta with mushrooms and sun-dried tomatoes
Ingredients:
- 300 g of paste;
- 150 g of fresh mushrooms (chanterelles, champignons, etc.)
- 5-7 dried tomatoes;
- 50 g of hard cheese;
- 1 tbsp. a spoon of pine nuts;
- vegetable oil;
- salt and spices to taste.
Boil the pasta until cooked in salted water. While it is cooking, finely chop the mushrooms and fry them in vegetable oil, salt. Dried tomatoes cut into thin plates. Mix the pasta with mushrooms and tomatoes, arrange in plates, add pine nuts, finely grated cheese and favorite spices. Serve with white wine.
Stuffed chicken breasts
Such a hearty, tasty and at the same time beautiful dish can be prepared in just 20 minutes. For him it is necessary:
- 2 chicken breasts;
- 100 g of any soft cheese;
- parsley;
- 4 dried tomatoes;
- 2 cloves of garlic;
- olive oil;
- salt and spices to taste.
Grind sun-dried tomatoes, garlic, herbs and soft cheese directly on one board, salt, pepper and mix. In the breasts, make a deep longitudinal incision, lay the cooked stuffing in it and fasten the edges with a toothpick. Salt them and fry in a hot pan in olive oil. When the crust becomes rosy and crispy, reduce the heat, cover the pan with wet parchment paper and let the breasts languish under it for another 5 minutes. Then take them to a plate and cut across.