Recipes for Breakfast, Lunch and Dinner

Guide

Select meals by time of day and everyday life

What kind of meal today does not only depend on the time of day, but also on your daily routine, the available cooking time, existing ingredients and the question of whether you want to cook fresh, take something with you or use leftovers. Breakfast, Lunch and Dinner.

You don't have to reinvent every meal. A prepared basis such as rice, potatoes, oven vegetables or a sauce can be used differently on several days. This results in a variety of dishes from a few building blocks without the need to rigidize the weekly schedule.

Breakfast: fast, sweet or savoury

In the morning, recipes are practical, either ready in a few minutes or ready the evening before. Yoghurt with fruit and nuts, porridge, sandwiches, egg dishes and overnight oats cover different preferences. Pancakes, quiche and pastries can get a little more time for the weekend or brunch.

Choose your breakfast after time and appetite: cold or warm, sweet or savoury, served immediately or to take away. Crispy toppings, fresh fruit and herbs are best added just before the meal, so that their consistency is maintained.

Lunch for home, office and on the go

In the home office, a fast pan can come fresh on the table; for the office, bowls, salads, soups, wraps and prepared rice or pasta dishes are particularly practical. It is important that the dish is transported safely and can be eaten cold or warmed up well as possible.

Dressings, sauces and crispy ingredients remain separate until serving. If only a short break remains, dishes with a few steps help: While cooking rice or pasta, vegetables and sauce are prepared in parallel.

Dinner suitable for time and appetite

In the evening the selection ranges from light salad to cosy oven dish. After a long day there are fast dinner, pan dishes or One-pot dishes On quieter days, casseroles, curries or stews may cook longer, without the need for an active preparation.

For a light dinner, combine vegetables or salads with bread, potatoes, rice or legumes. For greater appetite, pasta, casseroles, stews and strong pan dishes are suitable. Dinner recipes.

Create a simple weekly plan for meals

A good weekly schedule is based first on the days, not on as many different recipes as possible. Mark dates where little cooking time remains, and plan more elaborate dishes for quieter days. Also, consciously leave room for leftovers or spontaneous changes.

• Realistically estimate time: In addition to cooking time, consider cutting, cleaning and washing.
• Multiple use of ingredients: Oven vegetables fit the next day in bowl, omelette, salad or wrap.
• Cook a larger portion: Soup, curry, casserole or sauce can directly deliver another meal.
• Plan flexible stocks: Pasta, rice, couscous, canned tomatoes and legumes help on unplanned days.
• Add fresh components: Salad, herbs, yoghurt, lemon or a crisp topping change prepared basics.

Make meals simple and satisfying

A meal suitable for everyday use can be composed of a few building blocks. You do not need a solid formula and not every dish has to look the same. However, a basis, vegetables or fruits, a suitable protein source and something for taste and texture provide a helpful orientation.

• Basis: bread, oatmeal, Noodles, Rice, Potatoes, couscous or other cereals.
• Vegetables or fruit: raw, fried, cooked, from the oven or seasonally fresh.
• Protein source: Eggs, legumes, tofu, dairy products, fish or meat.
• Taste and texture: Sauce, dressing, herbs, spices, acidity, cheese, nuts or seeds.

With this kit lettuce, soup or bowl become a complete meal. At the same time, ingredients can be exchanged if something is missing or is to be consumed.

Meal Prep without five equal portions

Meal Prep can mean pre-cooking a full dish. It is often more flexible to prepare only individual components: cooked rice, oven vegetables, soup, boiled eggs, spread or sauce can be combined differently later on.

• Good to cook: Soups, stews, curries, casseroles, pasta sauces and many rice dishes.
• Keep separately: Add dressings, herbs, salad and crispy toppings only when serving.
• Adjust when warming up: Rice and pasta absorb liquid; some water or broth makes it looser again.
• Securely pack to take away: Liquid dishes belong in densely closed containers.

Turn leftovers into a new meal

Rice is suitable for vegetable pans or bowls, noodles for casseroles or pasta salads. Cooked vegetables fit in soup, curry, omelet or wrap. Rice can be used in a variety of dishes.

Start with the recipe search with what already exists. Recipes by ingredients you will find suitable ideas for pantry staples and prepared food.

Planning meals for family and guests

For families, dishes that can be adjusted at the table are practical. Bowls, pasta, wraps, oven potatoes and mild curries can form a common basis; spicy cheese, herbs and sauces are added separately. Thus, a special main dish does not have to be created for every preference.

Preparable recipes that don't have to be ready for the minute help guests. Soups, curries, oven dishes, large salads and desserts in the glass take pressure from the process. Sensitive ingredients and crispy elements are only added shortly before serving.

Select seasonal meals

Seasonal ingredients give variety to the weekly schedule. In spring, herbs, asparagus and young vegetables fit, in summer, salads, tomatoes, zucchini and grilled dishes. Autumn and winter bring pumpkin, mushrooms, cabbage, root vegetables, soups and casseroles to the table. Recipes for occasions and seasons you can narrow down the selection further.