Nobody said that returning from vacation is easy. Going from leisurely breakfasts, lunches on the beach and dinners at the beach bar to lunches in a tupperware is not easy. In addition, the smallest ones they return to school And while many stay to eat in the dining room, many others do the important meals of the day at home. This requires parents to follow a precise plan to get everything done. Routine is back in full force.
To avoid stress, overwhelm and post-vacation depression, here we leave you simple ideas of recipes that can save you from more than one problem. A healthy lunch, a couple of quick meals, a light dinner and a delicious dessert can make your weekly menu more fun.
Ham and avocado muffin
Ingredients
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Muffin bread
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York ham
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Sliced cheese
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Avocado
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Natural tomato
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Eggs
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Salt and pepper
Preparation
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Cut the roll in half and place the ham and cheese on the bottom.
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Slice the avocado and the natural tomato, add salt and set aside.
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Scramble the egg in a frying pan with a little salt and pepper until it reaches the desired consistency.
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Place the egg on top of the ham and immediately after the vegetables.
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Close and enjoy.
Rice salad
Ingredients
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Rice
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Eggs
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Cherry tomatoes
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Canned corn
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York ham
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Pickles
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Olives
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Tuna in olive oil
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Modena vinegar
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Salt
Preparation
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First of all, cook the rice. Once done, cool it with water and set aside to cool.
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Prepare a French omelette and set aside to cool.
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The next step is to add the ingredients: the ham cut into strips, the chopped pickles, the olives cut into quarters, the cherry tomatoes cut into halves and the canned corn.
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Cut the tortilla into pieces and add to the mixture.
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Finally, pour in the tuna along with its oil, which will be used for dressing.
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Add salt and vinegar to taste.
Eggplant lasagna
Ingredients
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Two eggplants
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Chicken fillets
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Four slices of bacon
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Wheat flour
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Milk
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Butter
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Grated cheese
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Salt
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Nutmeg
Preparation
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Cut the eggplants into very thin strips. These will be the ‘pasta’ for our lasagna.
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For the filling, sauté the diced chicken fillets in a pan with the bacon cut into strips. Divide the result in two.
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Once everything is ready, you have to assemble the lasagna: a layer of eggplant, another of filling, another of eggplant, another of filling and another of eggplant.
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All that remains is to prepare the bechamel. To do this, put a tablespoon of butter in a frying pan and, once it has melted, add two tablespoons of flour. Let it brown for a few minutes and then add the milk little by little until you get the desired consistency. Finally, add salt and nutmeg to taste.
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Pour over the lasagna and top with grated cheese.
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Gratinate in the oven for about 15 minutes and serve.
Cream of zucchini
Ingredients
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Two zucchini
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A leek
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A medium potato
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Three cheeses
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Salt
Preparation
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Cut the zucchini into medium-sized pieces and fry in a pot together with the sliced leek, oil and salt.
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Once the base has taken color, add the peeled and chopped potato.
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Cover with water and cook for about 15 minutes.
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Once the vegetables are soft, remove from the heat.
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Add the cheese and blend with a mixer.
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Serve with a drizzle of olive oil.
Apple cake
Ingredients
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Four apples
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180 grams of flour
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Two large eggs
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100 grams of sugar
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175 milliliters of milk
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Half a sachet of yeast
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Honey
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Butter and flour for the mold
Preparation
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Beat the flour together with the eggs, sugar, milk, yeast and two of the apples.
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Cut the other two apples into thin slices.
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Prepare a mold with butter and sugar and add the mixture.
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Decorate using the sliced apple.
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Place in the oven for 45 minutes at 180 degrees.
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Once cooled, unmold and decorate with honey to make it shiny.
