Meal planning
Our favorite recipes of the week from May 17th to 23rd
© Thomas Neckermann
Are you still looking for food inspiration for the coming week? We’ll tell you our favorite recipes for your meal plan from May 17th to 23rd. Whether pasta or salad, vegetarian or with meat – there is something for everyone!
Meal Planning: The weekly schedule for week 20 from May 17th to 23rd
Monday: Fettuccine Alfredo with chicken
© Denise Gorenc
We start the new week with a quick dish: Fettuccine Alfredo are a classic of Italian cuisine and are prepared with butter and parmesan. We also have chicken, and the pasta is rounded off with pine nuts and tarragon. About the recipe: Fettuccine Alfredo with chicken
Tuesday: Chili sin carne
© Thomas Neckermann
Chili the vegetarian way – without minced meat, but with feta cheese and pine nuts. Of course, corn, beans and garlic shouldn’t be missing either. We season the dish with paprika powder, if you like it spicier, you can of course also use chilli peppers. About the recipe: Chili sin carne with pine nuts
Wednesday: Ramen with pork belly
© Thomas Neckermann
In the middle of the week we end up in Asian cuisine: Ramen is a Japanese noodle soup that we spice up in our recipe with pork belly and egg. It is best to prepare the broth the day before, as it has to simmer for a few hours. About the recipe: Ramen with pork belly and egg
Thursday: one-pot spinach noodles
© Thomas Neckermann
We love one-pot dishes for their simplicity! For this recipe, pasta and spinach go into the pot together with vegetable broth, then the pasta is refined with ricotta and parmesan. And your lunch will be ready in just 20 minutes! About the recipe: one-pot spinach noodles
Friday: Cod with a lentil and coconut salad
© Denise Gorenc
The cod fillets are fried in the pan with the skin on, and we serve lentils with coconut milk and braised lettuce hearts – an absolute treat that can be prepared in half an hour. About the recipe: Cod with a lentil and coconut salad
Saturday: beetroot risotto
© Denise Gorenc
Beetroot is a real vitamin bomb! It appears twice in this risotto: in the form of beetroot juice and as an addition to vegetables. In addition, mushrooms and of course Parmesan are also mixed in. About the recipe: Beetroot risotto with mushrooms
Sunday: Turkey roulade with root vegetables
© Thomas Neckermann
We end the week with a small feast: For the roulades, turkey schnitzel is filled with bacon and capers, then they stew in vermouth and broth. There are also root vegetables and a fine cream horseradish sauce. The recipe: Esterházy turkey roulade with horseradish cream