Most often, while on a diet, we eat chicken dishes, or rather, from its fillet. After all, they bore us terribly, right? And I want something different, on the one hand - simple and dietary, and on the other - unusual and tasty! These recipes will hopefully diversify your collection!
The first recipe is turkey. Its fillet, to be honest, does not have a special taste, so we will conjure it up a little and turn the dull breast into a festive dish with French roots. The multicooker will help us with this. However, if you don't have one, use the oven!
"Souffle" from turkey meat
- 350 g fillet;
- 1 small egg;
- 1 tbsp. mustard;
- 1 large clove of garlic;
- salt, pepper, Provencal herbs to taste.
Preparation:
Grind the fillet with a meat grinder or food processor, beat in an egg, add a tablespoon of mustard, a mixture of Provencal herbs. Grate the garlic and add to the rest of the ingredients. Don't forget to salt and pepper!
Blind cutlets from the resulting mass and put in a multicooker bowl. Set the Bake setting and cook for about 45 minutes. Do not close the lid and do not forget to turn the cutlets every 10 minutes so that they are evenly baked.
The second recipe is a "light version" of the classic French recipe "Beef Bourguignon". Despite the relatively low calorie content, the dish is very satisfying - with a clear conscience, you can regale your husband with it after work! However, be prepared for the fact that it will not be possible to cook it as quickly as the first one!
Diet "Bourguignon"
- 350 g beef fillet;
- 1 small stalk of celery;
- 2 small carrots;
- 1/2 leek (white part);
- 100 g of mushrooms;
- 0.5 tbsp. olive oil;
- 5 bay leaves;
- 0.5 tsp thyme;
- 3/4 glass of water;
- 375 ml of dry red wine;
- 100 g ham optional.
Preparation:
Cut the beef fillet coarsely enough, and the ham (if, of course, we use it) - into small slices. Grind the celery into small slices, the white part of the leek into rings. Cut the carrots into large enough pieces.
Heat some oil in a frying pan (important - you must have a good non-stick frying pan!) And fry the beef on all sides. We send it to a thick-walled pan.
Put the leek in the pan, add the rest of the vegetables, fry for about 3 minutes and add to the meat.
Add lavrushka, dried thyme and ham to the saucepan.
Add water, put on fire and let it boil.
At the same time, in another saucepan, bring red dry wine to a boil and keep it on high heat for 2 minutes to evaporate the alcohol.
Pour wine into a saucepan with the rest of the ingredients. Add salt and pepper to taste. Cover with a lid and cook over low heat for about 2 hours. Add the mushrooms last, cook for about a quarter of an hour and serve!
