Recipes for Breakfast, Lunch and Dinner

Guide

Select meals according to time of day and everyday life

Which meal suits you today depends not only on the time. Also, your daily routine, the cooking time available, the ingredients available and the question whether you want to cook fresh, take something with you or use leftovers are crucial. Breakfast, Lunch and Dinner.

You don't have to reinvent every meal. A prepared base such as rice, potatoes, baked vegetables or a sauce can be used differently over several days. Thus, a few building blocks can be used to create varied dishes without the weekly schedule having to become rigid.

Breakfast: quick, sweet or savoury

In the morning, recipes are practical that can be finished in minutes or prepared the night before. yoghurt with fruit and nuts, porridge, toppings, egg dishes and overnight oats cover different preferences. For the weekend or brunch, pancakes, quiche and pastries may get a little more time.

Choose your breakfast according to time and appetite: cold or warm, sweet or savoury, served immediately or to take away. Crispy toppings, fresh fruit and herbs are best complemented just before eating to maintain their consistency.

Lunch for home, office and on the go

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

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

Dinner to match time and appetite

In the evening, the selection ranges from light salads to cosy oven dishes. Quick dinners, pan dishes or One-pot dishes On quieter days, casseroles, curries or stews can cook longer without the need for complicated preparation.

For a light dinner, combine vegetables or salad with bread, potatoes, rice or legumes. For a more appetizing meal, pasta, casseroles, stews and hearty pan dishes are all suitable. For the full selection, see the Dinner Recipes.

Create a simple weekly meal plan

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

• Realistically estimate time: Along with cooking time, consider cutting, tidying and washing up.
• Use ingredients several times: The next day, baked vegetables will fit in a bowl, omelette, salad or wrap.
• Cooking a larger portion: Soup, curry, casserole or sauce can provide another meal directly.
• Allocate flexible stocks: Pasta, rice, couscous, canned tomatoes and legumes help on unplanned days.
• Fresh components complement: Salad, herbs, yoghurt, lemon or a crisp topping change the basics.

Simple and filling meals

A meal suitable for everyday use can be composed of a few building blocks. You do not need a fixed formula and not every plate must look the same. However, a foundation, vegetables or fruit, a suitable source of protein and something for taste and texture provide helpful orientation.

• Basis: Bread, oatmeal, Noodles, Rice, Potatoes, couscous or other cereals.
• Vegetables or fruits: raw, roasted, cooked, baked 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.

This modular kit turns salad, soup or bowl into a complete meal. At the same time, ingredients can be exchanged if something is missing or needs to be consumed.

Meal Prep without five equal portions

Meal Prep can mean preparing a whole dish. It is often more flexible to prepare only individual components: cooked rice, baked vegetables, a soup, boiled eggs, a spread or a sauce can be combined in different ways later.

• Good to cook: Soups, stews, curries, casseroles, pasta sauces and many rice dishes.
• Store separately: Add the dressings, herbs, salad and crispy toppings when serving.
• When warming up, adjust: Rice and pasta absorb liquid; a little water or broth makes them looser again.
• Safely pack to take away: Liquid dishes belong in tightly closed containers.

Turning leftovers into a new meal

Leftovers do not have to be returned to the plate unchanged. Boiled potatoes are used for pan-fried potatoes, frittata or salad. Rice is suitable for a vegetable pan or bowl, pasta for casserole or pasta salad. Cooked vegetables can be used in soup, curry, omelette or wrap.

Start with what is already available in the recipe search. Recipes by ingredients you will find suitable ideas for pantry staples and broken food.

Plan meals for family and guests

For families, dishes that can be adapted at the table are practical. Bowls, pasta, wraps, baked potatoes and mild curries can form a common basis; spiciness, cheese, herbs and sauces are added separately. This means that a separate main course does not have to be created for every taste.

Prepared recipes that don't have to be ready to the minute help guests. Soups, curries, oven dishes, large salads and desserts in a glass take pressure off the drain. Delicate ingredients and crispy elements are added just before serving.

Meals select seasonally

Seasonal ingredients add variety to the weekly schedule. In spring, herbs, asparagus and young vegetables are perfect, 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 the selection further.