With our recipe ideas you can get healthy, balanced, cheap and excellent recipes for every day.

Sometimes it can be boring to continue to offer delicious dishes every day for a healthy and varied meal. We would like to help you with this with our weekly menus and offer you delicious recipes every week.

What are you cooking today?

To be inspired

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What are we cooking this week?

MONDAY

Menu of the week #24 - menu of the week

pesto pasta

portions 4

calories 458 calories

Ingredients

  • 1 grove parsley
  • 1 grove basil
  • 2 cloves Garlic
  • 50 g almonds minced meat
  • 2 he pecorino grated
  • 2 he oil
  • ½ chilli pepper dried
  • 1.25 dl broth
  • 400 g tagliatelle
  • salt
  • pepper

Instructions

  • Pick off the parsley and basil leaves. Finely chop the herbs, garlic and almonds in a food processor. Quickly stir in the pecorino, oil and crumbled pepper. Add the broth and season the pesto.

  • Meanwhile, cook the pasta in plenty of salted boiling water. Drain it, let it drain and keep about 1 dl of the cooking liquid. Mix the pasta with the pesto and add a little cooking liquid if necessary.

TUESDAY

Omelet with herbs

portions 1 portion

calories 350 calories

Ingredients

  • 2 Eggs
  • 100 g flower
  • 150 ml Milk
  • 100 ml the water
  • 1 onion
  • 1 toe Garlic
  • 500 g tomatoes
  • 1 he balsamic vinegar
  • 1 pinch sugar
  • 3 he olive oil
  • ½ grove parsley
  • 6 rods thyme
  • ½ grove basil
  • 30 g Butter
  • very thin slices of cooked ham
  • Nutmeg
  • salt and pepper

Instructions

  • For the batter, stir the eggs vigorously with the hand mixer. Add the flour and stir. First add the milk, then the water and stir. Season with salt, pepper and nutmeg. Leave the paste to soak for about 20 minutes.

  • Meanwhile, peel the onions and cut them into small cubes. Peel the garlic and chop very finely. Wash, clean the tomatoes, cut them into quarters and remove the core. Cut the flesh into small cubes. Mix the tomatoes, garlic and onions, season with salt, pepper, vinegar and sugar. Mix in the oil.

  • Wash the parsley, shake it, pick a few leaves and set aside. Finely chop the rest of the parsley. Wash the thyme, shake it dry, pluck the leaves from the stems. Wash the basil, drain it, reserve a few leaves, cut the rest of the basil into strips. Stir the chopped herbs into the batter.

  • Heat the butter in a frying pan (approx. 28 cm Ø) and fry 4 pancakes one after the other until golden brown.

  • Add a few leaves of parsley and basil to the pan from time to time. Keep warm. Garnish the pancake with a slice of ham.

Keyword eggs, ham, milk, tomatoes

WEDNESDAY

Onion soup

Preparation time 20 min

Preparation time 30 min

Total time 50 min

Corridor Side dish, Main course, Soup

Ingredients

  • 400 g onions
  • 50 g Butter
  • 100 ml White wine dry
  • 800 ml meat broth strong
  • 100 g Emmental
  • 1 toe Garlic
  • 1 he olive oil
  • baguette
  • 1 he chive Costs
  • salt and pepper

Instructions

  • Peel the onions and cut them into strips. Heat the butter in a pan, add the onions and sauté. Add the wine and broth, bring to a boil, season with salt and pepper and cook for about 30 minutes.

  • Preheat the grill. Grate the cheese. Peel the garlic clove, press it through the garlic press and incorporate the olive oil. Brush the slices of baguette with it and toast them.

  • Pour the soup into plates, lay the slices of baguette on top, sprinkle with cheese and toast under the broiler. Sprinkle with chives and serve.

Keyword Emmentaler, garlic, baguette, onions, meat broth, white wine

THURSDAY

Carrot stew with celery, leeks and mustard

Ingredients

  • 1 kg carrots cut into cubes or slices
  • 1 leek To cut
  • 1 slice celery To cut
  • 1 Bay leaf
  • 1 he vegetables soup
  • 1 teaspoon mustard
  • 1 handle Sun-flower seeds
  • 30 g Hazelnut ground and lightly toasted
  • 500 g potatoes with zest, cubed
  • 1 he syrup
  • olive oil
  • 1 onion
  • 1 toe Garlic
  • 1 he cornstarch
  • parsley
  • cane sugar
  • tamarind paste
  • coriander coarsely ground
  • 1 handle raisins
  • 30 g almonds ground and lightly toasted

Instructions

  • Cook carrots, leek, celery, bay leaf, vegetable broth, herbs, sunflower seeds, raisins and walnuts in a pot of water until carrots are still firm to the touch . Then add the potatoes with their skins and the syrup.

  • Make a roux of olive oil, chopped onions, garlic and cornstarch and add it to the soup. Mix everything well and season to taste. Serve with chopped parsley.

Keyword potatoes, celery, hazelnuts, mustard, leeks, raisins, carrots

FRIDAY

Balsamic marinated chicken with tagliatelle

Preparation time ten min

Preparation time 4 Hours 45 min

Total time 4 Hours 55 min

Ingredients

  • 2 chicken thighs
  • 2 he balsamic vinegar
  • 2 he oil
  • 2 teaspoon Honey
  • 150 g tagliatelle
  • salt and pepper

Instructions

  • Mix vinegar, oil, honey, salt and pepper in a marinade and brush the washed chicken thighs.

  • Let the chicken thighs sit for 4 hours, dividing the marinade over and over.

  • Bake the chicken thighs at 200 degrees for about 45 minutes and pour the rest of the marinade. Cook the tagliatelle according to the instructions on the package and serve with the chicken.

Keyword honey, chicken, tagliatelle

SATURDAY

Vegetable calzone pizza

Preparation time 30 min

Preparation time 1 Hours ten min

Total time 1 Hours 40 min

Ingredients

Dough

  • 150 g flower
  • 1 package dry yeast or half a block of fresh yeast
  • 1 teaspoon salt
  • 1 he olive oil
  • 125 ml lukewarm water

Filling

  • 120 g Mozzarella about half a sphere
  • 150 ml canned tomatoes thinly sliced
  • 100 g fresh mushrooms
  • 100 g cocktail tomatoes
  • dried oregano dirty
  • Garlic maybe

Instructions

  • First prepare a yeast dough for the calzone pizza. Put the flour in a bowl and mix well with the dry yeast. Add olive oil and 1 teaspoon of salt to the flour. Add the warm water to the flour and mix everything well and knead into a smooth yeast dough. If the pizza dough is too dry or too runny, add a little water or flour. Put the risen pizza dough in a bowl and let it rest in a warm place, covered with a kitchen towel, for about 45 minutes until the dough has doubled in size.

  • Meanwhile, finely chop the mushrooms and leeks and brown them in a non-stick pan with a little olive oil. The vegetables should lose as much moisture as possible so that the calzone does not soak later. Season with a little salt and pepper and put in a bowl.

  • Fine and coarse canned tomatoes go best with tomato sauce. Season the tomato sauce with a little salt and dried oregano and, according to your taste, with chopped or crushed garlic. If necessary, you can also use tomato paste for the sauce.

  • Then remove the calzone dough from the bowl and knead again briefly on a floured work surface. Divide the dough evenly into two pieces.

  • Using a piece of corrugated cardboard, roll out a round sheet of dough about 28cm in diameter and brush one half with the prepared tomato sauce. The edges of the sheet of dough should be cut about 2 cm wide. Now add the mushrooms, leek and whole cocktail tomatoes to the tomato sauce. Sprinkle the mozzarella on top at the end.

  • Now fold over the unused half of the dough and press down the edges firmly. It is important that the edge is tight and that the calzone does not have holes in the bottom. Otherwise, all the moisture will run out and soak the dough. Use the spoon to add a little more tomato sauce to the top half of the dough. Sprinkle dried oregano over the calzone at the end.

  • Bake the two pizzas in the oven preheated to 220°C with top/bottom heat on the middle rack of the oven in about 20-25 minutes until golden brown.

Keyword mushrooms, mozzarella, pizza, tomatoes

SUNDAY

Menu of the week #24 - menu of the week

Knödel Casserole with Mushrooms and Bacon

portions 4 people

calories 798 calories

Ingredients

For the dumpling

  • 4 hard balls from yesterday
  • 2 onions
  • 2 he Butter
  • 100 ml Milk
  • 1 grove chive
  • 2 Eggs
  • 1-2 he breadcrumbs maybe
  • Nutmeg
  • salt and pepper

For the casserole

  • 1 kg mushrooms
  • 500 g beef heart cabbage
  • 2 he oil
  • 200 g smoked bacon cubed
  • 250 ml White wine
  • 300 g sour cream
  • 50 g Emmental grated
  • sugar

Instructions

  • Cut the buns and onions into cubes. Melt the butter in a skillet and sauté about half of the onions. Pour in the milk, heat up, pour everything over the buns. Leave it for about 10 minutes.

  • Cut the chives into small pieces. Set something aside for garnish, add remaining chives to buns. Add the eggs, mix well. If the mixture is too soft, knead in 1-2 tablespoons of breadcrumbs. Season with salt, pepper and nutmeg. With damp hands, form about 14 meatballs.

  • Boil a large pot of water and a pinch of salt. Pour in the meatballs, leave to bubble over low heat for about 10 minutes. Remove with a slotted spoon and drain well. Let the dumpling rest for a while.

  • Cut the mushrooms in half. Cut the pointed cabbage into strips. Heat the oil in a large skillet. Fry the bacon until crispy and take out half of it. Brown the mushrooms well in the pan. Briefly sauté the rest of the onions and the pointed cabbage. Deglaze with the wine. Season with salt, pepper and sugar and simmer for about 5 minutes. Incorporate the fresh cream.

  • Put the vegetables in a baking dish. Put the dumpling on top, sprinkle with cheese. Bake in a hot oven (electric: 200 C / convection oven: 180 C) for about 20 minutes. Sprinkle with chives and bacon.

Keyword mushrooms, dough, dumplings, dumplings, cream cheese, bacon

Compose your own weekly menu?

If you have never made a weekly menu and the recipes above do not suit you, here I explain how to compose a perfect weekly menu. Making a menu every week before you go shopping can make a huge difference in your wallet. Just read here.