Most often, keeping to a diet, we use chicken dishes, to be exact, from her fillet. After all, they terribly bother us, the truth? Also there is a wish for something another, on the one hand - simple and dietary, and with another - unusual and tasty! These recipes, I hope, diversify your collection!
The first recipe - from a turkey. Its fillet, frankly speaking, doesn't differ in a peculiar taste therefore we over it will a little conjure and we will turn a sad breast into a festive dish with the French roots. With it we will be helped by the multicooker. However, if you don't have it, use an oven!
""Souffle"" from turkey
- 350 g of fillet;
- 1 small egg;
- 1 tablespoons of mustard;
- 1 large garlic glove;
- salt, pepper, Provence herbs to taste.
Preparation:
Crush fillet by means of the meat grinder or the combine, hammer egg, add a mustard tablespoon, mix of Provence herbs. Rub garlic on a grater and add to other ingredients. Don't forget to salt and pepper!
You stick together from the turned-out mass of cutlet and lay out in a multicooker bowl. You will expose the Pastries mode and prepare about 45 minutes. Don't close a cover and each 10 minutes don't forget to overturn cutlets that they were evenly baked.
The second recipe is ""the facilitated version"" of the classical French recipe ""Bif Bourguignon"". Despite rather low caloric content, a dish very nourishing - they with clear conscience can treat the husband after work! However, be ready to what to prepare it as quickly as the first, won't work well!
Dietary Bourguignon
- 350 g of fillet of beef;
- 1 small celery stalk;
- 2 small carrots;
- 1/2 leeks (white part);
- 100 g of mushrooms;
- 0.5 tablespoons of olive oil;
- 5 bay leaves;
- 0.5 tsps of a thyme;
- 3/4 glasses of water;
- 375 ml of red dry wine;
- 100 g of ham at will.
Preparation:
We cut some fillet of beef rather largely, and ham (if, of course, we use) - small slices. Selederey is crushed by small segments, a white part of a leek - rings. We cut carrots dostachno big pieces.
In a frying pan we warm a little oil (important - you have to have a good non-stick frying pan!) also we fry beef from all directions. We send to a thick-walled pan.
On a frying pan vyklazhyvay a leek, we add other vegetables, we fry about 3 minutes and we add to meat.
We add a lavrushka, dried greens of a thyme and ham to a pan.
We add water, we put on fire and we allow to begin to boil.
In parallel in other pan we bring to the boil red dry wine and we hold 2 minutes on strong fire that alcohol was evaporated.
We fill in wine in a pan to other ingredients. We add salt and pepper to taste. We cover and cook on silent fire about 2 hours. The last we add mushrooms, we cook about a quarter more of hour and we give!