Between going back to work, the children (or grandchildren) going back to school, and getting back to public transport and its hassles, preparing dinner in the evening is much less tasty than during the holidays. So, to avoid giving in to the temptation of ready-made meals (and ultra-processed foods), we offer you some quick recipe ideas to make.
These recipes will also allow you to stock up on protein (each portion contains at least 15 g of protein), which promotes satiety and will prevent you from rushing to the fridge at the end of the evening, looking for a little extra something to nibble on.
Wholemeal pasta with cherry tomatoes and mozzarella
For 4 people. Bring a large pot of water to the boil. Add 400g whole wheat pasta and cook for the number of minutes indicated on the package. Reserve ½ cup of the cooking water, then drain the pasta.
Heat a little olive oil in a large frying pan over medium heat. Add 4 cloves of minced garlic and 1/4 teaspoon of red chilli, and stir for about 1 minute. Add 250g of cherry tomatoes, a pinch of salt and the reserved cooking water. Cook, stirring occasionally, until the tomatoes burst and the sauce thickens, about 10 minutes.
Then add the pasta, and stir in mozzarella balls. Sprinkle with basil leaves and possibly a drizzle of balsamic vinegar.
Baked Chickpeas with Feta
This simple oven-baked recipe transforms cherry tomatoes, feta and chickpeas into a hearty, protein-packed vegetarian meal.
For 4 people. Preheat your oven to 200°C. In a baking dish, mix 1 jar of chickpeas with 250g of cherry tomatoes, 3 tablespoons of olive oil, 1 teaspoon of balsamic vinegar, a pinch of salt and rosemary. Place a block of feta in the middle of this mixture. Bake for about 20 minutes, until the cherry tomatoes are split and the feta is creamy. You can serve with pita bread.
Crustless Tomato-Mozzarella Quiche
An easy recipe for Sunday brunch or dinner, served with a green salad.
For 4 people. Preheat the oven to 180°C. In a bowl, whisk 6 eggs with 1 cup of whole milk, a pinch of salt, pepper and 1/4 teaspoon of onion powder. Put this mixture in a 23 cm deep pie dish. Divide small balls of mozzarella and cherry tomatoes into this mixture and add small dabs of pesto here and there.
Bake for 30 to 35 minutes, until the center of the quiche is no longer liquid. Let cool and drizzle with balsamic vinegar before serving.
Source: www.topsante.com
