All Day Menu Ideas: Scrambled Eggs, Cheese Soup, Kale Pot and Cherry Muffins

Breakfast: Fried eggs in bell pepper,@beltaplus

Sometimes even the most experienced hostess finds it difficult to make a menu for the day. Yes, so that the dishes are not repeated, and the diet is as balanced as possible, and pamper the family with something new. And what can we say about only novice culinary experts? Therefore, we have prepared a small "cheat sheet" with recipes for breakfast, lunch and dinner. And, of course, no one canceled dessert!

Breakfast: fried eggs in bell pepper

Ingredients:

1 large bell pepper;

6 chicken eggs;

SALT and black pepper;

2 tablespoons chopped green onions;

2 tablespoons chopped parsley.

Cooking technique

Heat up a frying pan and brush lightly with vegetable oil.

Bulgarian pepper cut into cross rings, removing the core. Place them in a pan, fry on one side for about two minutes.

Turn the rings over and crack the eggs into them. Season with salt and pepper.

Cook until the eggs are done, 2-4 minutes.

Garnish with green onions and parsley before serving.

Enjoy your meal!

Lunch: Cheese soup with broccoli

Ingredients:

4 tablespoons of oil;

1 large carrot;

2 cloves of garlic;

3/4 teaspoon smoked paprika;

3/4 teaspoon ground mustard;

3/4 teaspoon onion powder;

1 pinch of cayenne hot pepper;

salt and black pepper;

4 cups chicken broth;

700 g of broccoli inflorescences;

150 g cream cheese;

200 g cheddar cheese.

Cooking technique

Melt the butter in a medium saucepan.

Put the thinly sliced ​​carrots and chopped garlic into it. Cook, stirring, until fragrant, about two minutes.

Add paprika, ground mustard, onion powder and cayenne pepper.

Pour in chicken broth and bring to a boil. Season with salt and pepper.

Add chopped broccoli and simmer until soft, about 3-5 minutes.

Add cream cheese and grated cheddar. Cook, stirring constantly, until cheese is melted.

If you prefer a creamy soup consistency, you can use an immersion blender.

Enjoy your meal!

Dinner: Cabbage with beef and rice in a pot

Ingredients:

1/2 HEAD of cabbage;

2 tablespoons of OLIVE OIL;

1 medium onion;

3 cloves of garlic;

500 g ground beef;

2 tablespoons of tomato paste;

400 g fresh tomatoes;

1 glass of rice;

3 cups chicken broth.

Cooking technique

Preheat oven to 170°C. Grease a pot (or other baking dish) with vegetable oil.

Heat vegetable oil in a large saucepan. Add chopped onion and cook until soft, about 5 minutes.

Add chopped garlic to it and cook until fragrant for about a minute.

Then add the ground beef, breaking it up with a wooden spoon. Cook for about 5-6 minutes. Drain off the resulting fat.

Add tomato paste, diced tomatoes, uncooked washed rice and two cups of stock.

Season with oregano, salt and pepper. Bring the mixture to a boil and cook for 10 minutes, stirring frequently.

Next, transfer the chopped cabbage to the pan, add the remaining glass of broth and cook for another 5 minutes.

Transfer the mixture to the prepared baking dish, cover with foil and place in the oven for about 40 minutes.

Garnish with fresh parsley before serving.

Enjoy your meal!

Dessert: Cherry muffins

Ingredients:

2.5 cups of wheat FLOUR;

1/3 cup SUGAR;

1.5 teaspoons of baking powder;

1/2 teaspoon of soda;

1/2 teaspoon salt;

1/3 cup melted butter;

1/3 cup MILK;

3 chicken eggs;

1 pinch of vanillin;

1 cup frozen pitted cherries

zest of 1/2 lemon;

2 teaspoons of powdered sugar.

Cooking technique

Preheat oven to 170°C. Prepare paper cupcake liners.

In a large bowl, combine flour, sugar, baking powder, soda and salt.

Add melted butter, milk , eggs and vanilla. Knead the dough.

Carefully put the cherry and lemon zest into it, mix until the berries are evenly distributed.

Divide the same amount of dough into each mold and bake for 22-25 minutes. Allow cupcakes to cool before serving and sprinkle with powdered sugar.

Dessert is ready! Enjoy your meal!

| Prepared by Anastasia ZLOTNKOVA, BELTA+

| Photo: open Internet sources.

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