- Monday – Lemon Chicken with Zucchini
- Tuesday – Creamy Tomato Risotto with Basil
- Wednesday – Veggie & Feta Tortilla Wraps
- Thursday – Chicken Curry with Yogurt & Cilantro
- Friday – Baked Stuffed Peppers with Ricotta & Spinach
- Saturday – Spaghetti Aglio e Olio with Sautéed Spinach
- Sunday – Porcini Mushroom Risotto with Parmesan
The week behind us was packed, and another one is already here — which is why a good plan is worth its weight in gold. Lunch can be tricky: filling yet not heavy, ready in under 30 minutes, and varied enough so it doesn’t get boring. Here’s a fresh weekly menu — 7 recipes that are quick, simple, and full of flavour. You’ll find a mix of meat and vegetarian dishes, and for Sunday a cosy risotto to round things off.
Monday – Lemon Chicken with Zucchini
Start the week light but satisfying: juicy chicken in a lemony cream sauce. Zucchini brings freshness while the sauce stays silky.
Ingredients:
- 2 chicken breasts
- 1 large zucchini
- 2 garlic cloves
- juice of 1 lemon
- 100 ml cooking cream
- olive oil
- salt and pepper to taste
Method:
- Season chicken with salt and pepper.
- Slice zucchini into rounds.
- Heat a little oil in a pan and sear the chicken (about 10 min). Remove.
- In the same pan sauté garlic, add zucchini and cook 4 minutes.
- Pour in lemon juice and cream, bring to a simmer, return chicken.
- Cook another 8 minutes until the sauce thickens.
Tip: Serve with couscous or basmati rice — both cook in minutes.
Tuesday – Creamy Tomato Risotto with Basil
A quick, always-reliable risotto. Tomato brings depth, basil adds freshness, and it’s done in under half an hour.
Ingredients:
- 250 g risotto rice
- 1 onion
- 1.5 tbsp tomato paste
- 700 ml vegetable stock (or water + 1 stock cube)
- 50 g Parmesan, grated
- fresh basil
- olive oil
- salt and pepper to taste
Method:
- Sauté the chopped onion in olive oil.
- Add rice and toast lightly, then splash with a little stock.
- Gradually add stock and tomato paste, stirring continuously.
- Cook 18–20 minutes until creamy and al dente.
- Stir in Parmesan and chopped fresh basil.
Tip: For extra richness, finish with 1 tsp butter just before serving.
Wednesday – Veggie & Feta Tortilla Wraps
A relaxed midweek lunch: warm tortillas filled with crisp veggies and salty feta. Fast, colourful, and satisfying.
Ingredients:
- 4 tortillas
- 1 red bell pepper
- 1 yellow bell pepper
- 1 carrot
- a few basil leaves
- 100 g feta
- 2 tbsp Greek yogurt
- salt and pepper to taste
- olive oil
Method:
- Cut peppers and carrot into thin strips.
- Quickly sauté the veg in a little oil (keep them crisp).
- Warm the tortillas, spread with yogurt.
- Add veggies and basil, crumble over feta.
- Roll up and serve warm.
Tip: For a heartier wrap, add grilled chicken strips or some chickpeas.
Thursday – Chicken Curry with Yogurt & Cilantro
Fancy something a little exotic? This quick yogurt curry is creamy, fragrant and gently spicy — perfect for a busy day.
Ingredients:
- 2 chicken breasts
- 1 onion
- 2 garlic cloves
- 2 tsp curry powder
- 150 g Greek yogurt
- 1 tsp tomato paste
- 200 g basmati rice
- oil
- salt and pepper to taste
- 2 sprigs cilantro (coriander)
Method:
- Cook rice according to packet instructions.
- Cut chicken into cubes and sear in a little oil.
- Add chopped onion and garlic, sauté 4 minutes.
- Stir in curry powder and tomato paste, cover and simmer 10 minutes.
- Stir in yogurt; thin with a splash of water if needed.
- Serve with rice and scatter with chopped cilantro.
Tip: Not a cilantro fan? Swap for parsley or lovage.
Friday – Baked Stuffed Peppers with Ricotta & Spinach
Big, juicy peppers are perfect for quick stuffing — ricotta, spinach and a touch of Parmesan make them fresh yet filling.
Ingredients:
- 2 large bell peppers
- 200 g ricotta
- 100 g fresh spinach
- 50 g Parmesan, grated
- 1 garlic clove
- olive oil
- salt and pepper to taste
Method:
- Preheat oven to 200 °C.
- Slice off the tops of the peppers and remove seeds.
- Sauté garlic and spinach briefly in a little oil.
- Mix in ricotta, Parmesan, salt and pepper.
- Stuff the peppers, place in a baking dish; bake the tops alongside.
- Bake ~20 minutes until lightly browned; cap with the baked tops to serve.
Tip: Great with a simple tomato sauce or a slice of fresh bread.
Saturday – Spaghetti Aglio e Olio with Sautéed Spinach
A classic done right: garlic, olive oil and a touch of chilli — plus spinach for extra greens.
Ingredients:
- 250 g spaghetti
- 3 garlic cloves
- 1 chilli (or a pinch of flakes)
- 100 g fresh spinach
- olive oil, salt
Method:
- Cook spaghetti al dente. Reserve a little cooking water.
- Warm a few tbsp oil in a pan; add thinly sliced garlic and chilli, sauté gently.
- Add spinach and wilt briefly.
- Toss in spaghetti with a splash of the cooking water.
Tip: Finish with grated Parmesan for extra depth.
Sunday – Porcini Mushroom Risotto with Parmesan
Sunday calls for something warm and comforting — porcini risotto it is. Quick to make, big on flavour.
Ingredients:
- 250 g risotto rice
- 200 g fresh porcini (or good-quality mushrooms)
- 1 onion
- 1 garlic clove
- 700 ml vegetable stock (or water + 1 stock cube)
- 50 g Parmesan
- 1 tbsp butter
- olive oil
- salt and pepper to taste
Method:
- Heat a little oil; sauté chopped onion and garlic.
- Add sliced porcini and sear briefly to release aroma.
- Stir in rice and toast; start adding stock ladle by ladle.
- Cook, stirring, until rice is done and creamy (18–20 min).
- Finish with butter and Parmesan.
Tip: Sprinkle with parsley and a few drops of good olive oil.
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