In chapter Diet 5 dishes from meat and poultry presented recommended and excluded types of meat, poultry and dishes made from them for diet 5, culinary processing of meat products, recipes for dietary dishes from meat and poultry recommended by nutritionists for diet 5.

Indications for the use of diet No. 5 are:

1. Acute hepatitis and cholecystitis in the recovery stage.

2. Chronic liver diseases - hepatitis, hepatosis, cirrhosis without liver failure - without exacerbation.

3. Chronic diseases of the biliary tract - cholecystitis, cholangitis, cholelithiasis - without exacerbation.

4. Diseases with dysfunction of the liver and biliary tract, but without concomitant inflammatory processes in the intestines and stomach.

5. Chronic colitis with a tendency to constipation.

In therapeutic nutrition for diseases of the liver and biliary tract, nutritionists recommend consuming lean beef, lean pork, lean young lamb, horse meat, rabbit meat, lean chicken, and turkey.

Veal and chicken are not recommended.

The poultry is cooked without skin, meat - without tendons.

Diet 5 meat and poultry dishes - culinary processing

For diet 5, meat and poultry are consumed only boiled or baked after boiling. Give in pieces or chopped.

Diet 5 meat and poultry dishes - recommended:

Stuffed cabbage rolls with boiled meat

Pilaf with boiled meat

Baked boiled meat

Milk sausages

Steamed and baked cutlets, meatballs

Jellied meat in vegetable broth

Steam meatloaf

Meat puree

Diet 5 meat and poultry dishes, exclude

Fatty meats

By-products

Smoked meats

Canned meat

Most sausages

Useful properties of meat

Meat is a valuable source of high-quality complete protein containing all essential amino acids. Beef, pork and lamb differ little in the balance of amino acids. The proteins in the muscle tissue of meat are complete, while the proteins in the connective tissue of meat and cartilage are incomplete. If meat has a lot of connective tissue, it remains tough after cooking, and the digestibility of all meat proteins and its nutritional value are reduced. The connective tissue of old animals is resistant to heat treatment. Chickens and turkeys contain less connective tissue compared to animal meat, and their proteins and fats are better digestible. There is little connective tissue in rabbit meat; its muscle fibers are small, which makes it easier to digest.

Meat is an important source of highly absorbable iron, potassium and phosphorus.

Below are recipes for meat and poultry dishes recommended by nutritionists for diet 5.

Dietary meat recipes are distinguished by the fact that they reduce the amount of fat and prepare the protein in the most convenient form for absorption. What kind of dishes the protein diet offers can be found on this page, where they are offered in a wide variety. All proposed recipes for protein diet dishes are accompanied by detailed instructions for preparing them at home.

Meat is the main source of proteins in our food. It is still unclear whether such a widespread need for meat is caused by the physiological characteristics of our body, the traditions of national cuisine, or simply habits. It is customary to serve the meat as a side dish. In the kitchen of separate meals, the best side dish for meat is, of course, vegetables - fresh, boiled, baked, fried, pickled. Salads made from fresh vegetables, including leafy ones - head and leaf lettuce, chicory, arugula, are often served as a side dish.

Recipes for preparing light dietary meat dishes (with photos)

Dietary meat dishes are a source of essential amino acids and many vitamins. This page offers meat recipes with photos and detailed cooking instructions. Recipes will help even a novice and not very experienced housewife to prepare meat dishes. In order to prepare dietary meat, recipes cannot be modified or supplemented with other ingredients. Before preparing dietary meat dishes, recipes should be tested using small portions of food.

Very often, light meat dishes are recommended to be prepared with a reduced content of salt and spices. Therefore, recipes for preparing meat dishes using this technology are not always to the taste of all family members.

Meat in sour cream.

Ingredients:

900 g lean beef or veal, 2 red carrots, 1 large onion, 2 parsley roots, 2 celery roots, 1 bay leaf, 1 bunch of fresh dill, 15-20 black peppercorns, sour cream.

Cooking method:

1. Wash the meat, remove films, veins and layers of fat. Chop into small pieces and place in a pan of boiling water. After 10 minutes, remove the meat using a slotted spoon, pour fresh water into the pan and bring it to a boil again.

2. Peel and wash the onion, wash the roots and cut into 4-6 pieces with a sharp knife.

3. Immerse the meat again in boiling water, add onions, roots, bay leaves and pepper along with it. After 10 minutes, carefully place a bunch of dill, well washed and tightly tied with a thread, into the boiling broth.

4. Bring the meat to readiness over very low heat. Then remove it with a slotted spoon and dry it a little with napkins.

5. Transfer the meat to a ceramic dish, lightly pour sour cream or vegetable broth over each slice, and garnish with fresh herbs if desired.

6. Serve hot or cold.

Roast meat.

Ingredients:

550 g lean beef or veal, 3 medium-sized onions, 3 lightly salted cucumbers, 1 glass of vegetable broth, 1 medium-sized bunch of fresh parsley.

Cooking method:

1. Peel the cucumbers and onions, cut the onions into 4 pieces each. Wash the greens well under running water and pass through a meat grinder along with cucumbers and onions.

2. Mix the resulting slurry.

3. Wash the meat thoroughly and cut into small pieces. Spread half of the chopped vegetables and herbs evenly on the bottom of a non-stick frying pan, carefully place the meat on top, and the remaining vegetable mass as a third layer.

4. Heat the vegetable broth until warm and pour it over the three-layer “pie”.

5. Then place the pan in the oven (not too hot) and cook the dish until cooked.

6. Place the roast on portioned plates and serve hot. (Meat can be replaced with chicken or fish fillet if desired.)

Meat in French.

Ingredients:

550 g of meat prepared according to the above recipe, 2 medium-sized onions, 900 g of ripe pumpkin, 2 cups of vegetable broth, 3 tbsp. tablespoons unrefined vegetable oil, 1 tbsp. spoon of freshly squeezed lemon juice.

Cooking method:

1. Peel the onion, chop and fry in a frying pan in oil until light golden brown. Peel and seed the pumpkin and cut the pulp into neat cubes.

2. Place half of the pumpkin on the bottom of a deep frying pan or other container with a non-stick coating, half of the onion, meat on it, the second half of the chopped onion on it and the remaining pumpkin as the top layer. Pour in vegetable broth. Place the pan in the oven.

3. Bake over medium heat. Sprinkle the finished dish with lemon juice and serve directly in the pan.

Meat stew in Spanish.

Ingredients:

550 g lean beef, 550 g white cabbage, 230 g onions, 150 g tomatoes, 200 g green bell pepper, 3/4 cup boiled water, 2 tbsp. tablespoons unrefined vegetable oil.

Cooking method:

1. Rinse the meat thoroughly, chop it into small pieces and mince it twice. Pour in vegetable oil and mix well.

2. Peel the onion and chop into thin rings. Cut the cabbage into small strips.

3. Wash the pepper, remove the seeds, and cut the pulp into small pieces. Pour boiling water over the tomatoes, remove the skins and rub through a large sieve.

4. Mix the prepared vegetables with minced meat, pour in warm boiled water, mix everything well. Transfer to a frying pan or saucepan and place in a warm oven for 30 minutes.

5. Remove, wrap in a duvet and leave to steam for 40 minutes. Place the finished stew in a deep ceramic dish or salad bowl and serve hot.

Pork and beef cutlets

Ingredients:

170 g lean pork and beef, 120 g onions, 1 egg, 3 cloves garlic, 1 tbsp. a spoonful of chopped green onions, ground black pepper.

Cooking method:

1. Rinse the meat thoroughly, remove films, veins and fatty layers. Pass the pulp through a meat grinder twice. Peel and chop the onion.

2. Mix the meat with green and onions, add the egg, add ground pepper and chopped garlic. Mix homogeneous minced meat.

3. Form small round patties, carefully place them in a steamer and cook until done. The temperature should not be very high. You can use an air fryer.

4. Place the finished pork and beef cutlets on a dish or plates and serve along with your favorite vegetable sauce.

Boiled beef pudding

Ingredients:

1 kg of boiled beef, 2 onions, 10 g butter, 200 g sour cream, 2-3 eggs, parsley, herbs, nut crumbs, vegetable oil, salt.

Cooking method:

1. Chop the boiled beef, add 2 finely chopped onions, fry them in vegetable oil along with the beef, add salt.

2. Pour in sour cream, beat in eggs, add nut crumbs and place in a pan greased with oil. Bake boiled beef pudding in the oven.

Beef roll

Ingredients:

1 kg of beef, 500 g of veal, 4-5 mushrooms (champignons, oyster mushrooms, morels, truffles), 350 g of ham, 3 eggs, water, roots, spices, 1/2 tbsp. tablespoons butter, 1/2 cup vegetable broth, salt.

Cooking method:

1. Take beef fillet and beat until it forms a flat cake. Prepare minced veal with mushrooms, spread the minced meat on the meat, and add salt. Cut the ham into slices, spread over the minced meat, and place an egg omelet on top.

2. Roll the fillet into a roll, tie it with thread and put it in a pan with roots and spices, add water, and simmer. Add butter to vegetable broth, boil and strain. Place the beef roll on a plate and pour over the prepared sauce.

Recipes for delicious dietary meat dishes: cooking methods

A variety of dietary meat dishes can make your daily diet complete and nutritious. A properly prepared dietary meat dish will give you a boost of energy and vigor. You can prepare delicious dietary meat dishes in your home kitchen using processing technology. The following are the most popular recipes for meat dietary dishes.

Posad meat.

Ingredients:

200 g beef, 120 g onions, 40 g eggs, 20 g fat, 10 g butter, 10 g sour cream, 20 ml dry wine, 20 g hard cheese, salt, pepper.

Cooking method:

1. Cut the meat across the grain into pieces weighing 20-25 g, add salt and pepper. Pour in wine and refrigerate for 2 hours to marinate. Hard boil the eggs and chop finely. Finely chop the onion and sauté.

2. Place butter, half the meat, onion, egg, then the rest of the meat in a clay pot. Place the dish in the oven for 5-7 minutes until the meat browns, then pour in sour cream, sprinkle with grated cheese and bake in the oven again for 1520 minutes. Serve in pots.

Baked roast beef sirloin.

Ingredients:

1.5-2 kg of beef, 100 g of butter, 1 glass of water, salt, boiled cauliflower, shallots.

Cooking method:

1. Trim excess fat from the meat, dry the meat with the bone, tie with thread, rub with salt and place on a baking sheet. Drizzle with oil, add a glass of cold water and place in a hot oven.

2. Periodically turn over and baste with oil and broth. Cut the finished meat across the grain, place them on the bones, and serve as a whole roast beef. Garnish the roast beef with cauliflower and shallots.

Roast beef with celery salad.

Ingredients:

1 kg sirloin, juice of 1 lemon, 2 carrots, 2 onions, 1 celery, 1 apple, 2 tbsp. spoons of vegetable oil, salt.

Cooking method:

1. Wash the meat and dry it with a napkin. Place the meat on a baking sheet, fat side up, and add salt. Bake in a hot oven at 250°C (very high heat) for 10 minutes. Then add diced carrots and onion slices to the meat and continue baking for 25 minutes.

2. Remove the roast beef, pour a few tablespoons of water onto a baking sheet, reheat and serve the sauce along with the meat.

3. Serve the roast with a salad of grated apple and celery. Season the salad with lemon juice and serve immediately.

Boiled brisket with crayfish and cauliflower

Ingredients:

1 kg of beef (brisket), 1.5 kg of chicken, 10 g each of parsley root, carrots, dill, celery, 1 tbsp. a spoonful of melted butter, zest (or juice) of 1/4 lemon, 5 g parsley, 40 g crayfish butter, 30 crayfish necks (legs), 100 g cauliflower, 12 asparagus roots, 1/2 cup dry white wine, salt , water.

Cooking method:

1. Cut the breast and large chicken into pieces, boil once in salted boiling water, pour over cold water, salt, pour in the broth and cook with roots and spices.

2. Add melted butter, lemon zest or lemon juice, and parsley. When the meat is ready, take it out, take 3-4 cups of broth, season it with oil, and boil.

3. Add crayfish necks or legs, cauliflower (boiled separately in broth), asparagus, wine, and boil again. Before serving, pour the broth over the meat.

Beef strips with cheese

Ingredients:

1 head of lettuce, 3 tomatoes, 1 bunch of dill, 200 g champignons, 1 onion, 150 g feta cheese, 250 g beef fillet, 2 tbsp. spoons of lemon juice, 1 bunch of watercress.

Cooking method:

1. Wash the lettuce, tomatoes and dill. Divide the head of lettuce into leaves. Cut the tomatoes into 4 parts, chop the dill, cut the champignons into circles, and the onion into rings. Place everything on lettuce leaves. Cut the cheese into cubes.

2. Cut the fillet into thin strips, fry in 2 tbsp. spoons of vegetable oil. Drizzle lemon juice over lettuce leaves. Place beef strips, cheese and watercress on top.

Dietary cooking of meat and recipes for protein foods and diets

Before you prepare meat dietically, you need to choose the right fresh products. Dietically prepared meat should not be subjected to prolonged frying in any fat. Protein foods in the diet are usually steamed or simmered in the oven. The following are recipes for protein foods that are easy to digest and contain a minimal amount of fat. All protein food recipes are accompanied by final photos that show the final results.

Brussels medallions.

Ingredients:

1 celery root, 500 g beef liver, 1 egg, lemon juice, vegetable oil, breading, salt.

Cooking method:

1. Salt the celery slices and fry in oil until golden brown. Dip liver slices in beaten egg, bread and quickly fry on both sides.

2. Sprinkle with salt, lemon juice and place on celery slices.

Lamb stewed with eggplant and tomatoes

Ingredients:

550 g lamb, 50 g butter, 3 eggplants, 5 tomatoes, 2 onions, 3 cloves garlic, herbs, salt, water.

Cooking method:

1. Fry the lamb with fat. Cut the eggplants into cubes, tomatoes and onions into slices.

2. Place all the vegetables along with the fried lamb in ceramic pots. Add finely chopped garlic, parsley, cilantro or basil, salt, add water so that all products are covered with liquid by no more than 1 cm.

3. Close the pots with lids, put in the oven and simmer until done.

Lamb stewed with garnish

Ingredients:

600 g lamb, 2 onions, 1/6 lemon, herbs, spices, water, salt.

Method for preparing lamb poached with garnish:

Cut the lamb pulp into slices, sprinkle with spices, pour over lemon juice, add chopped onion. Place in a bowl, add salt, add a little water, cover with a lid and simmer over low heat or in the oven.

Lamb fried with onions

Ingredients:

500 g lamb, 5 onions, 250 ml meat broth, vegetable oil, herbs, salt.

Cooking method:

1. Boneless lamb or shoulder meat, rolled into a roll, add salt and fry in oil. Place the onion cut into rings around the meat and place in the oven to finish frying. During frying, turn the meat over and mix the onion with juice. Transfer the finished fried lamb to another bowl.

Step-by-step recipes for cooking healthy dietary beef in the oven

2018-02-12 Natalia Danchishak

Grade
recipe

7040

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

16 gr.

12 gr.

Carbohydrates

2 gr.

195 kcal.

Option 1. Classic recipe for dietary beef in the oven

To make the beef dietary, it is boiled, steamed, but it is especially tasty when baked in the oven. The main condition is that the meat must be free of fat. The fillet is stuffed with pieces of vegetables, which makes the taste of beef even more interesting.

Ingredients:

• one and a half kg of beef pulp;
• coriander - 5 g;
• salt;
• soy sauce - 60 ml;
• five cloves of garlic;
• two carrots;
• 20 ml lemon juice.

Step-by-step recipe for dietary beef in the oven

We wash the beef pulp well under running water. We remove films and veins. Rinse again and dry with napkins. Rub a piece of meat with a mixture of coriander, salt and pepper.

Peel the garlic cloves and squeeze half of them through a garlic press into a deep bowl. Add lemon juice, salt, olive oil and pepper to it. Stir. Rub the resulting mixture onto the meat on all sides and leave to soak.

We clean, wash and cut the carrots into thin slices. Cut the remaining garlic into slices. We make cuts in a piece of beef and insert pieces of carrots and slices of garlic into them. Wrap the meat in foil. Place it on a baking sheet and put it in the oven, preheated to 200 C. Bake for an hour and a half. Cool the finished beef, cut into slices and serve as an appetizer or as a side dish.

If you have a piece of beef with fat, be sure to trim it. The beef will be more tender if it is soaked in milk for an hour before marinating.

Option 2. Quick recipe for dietary beef in the oven

To cook dietary beef in the oven you will need a piece of meat, spices and garlic. The beef is marinated in spices, stuffed with garlic and baked in foil.

Ingredients:

• 700 g lean beef;
• black and allspice;
• a clove of garlic;
• table salt.

How to quickly cook diet beef in the oven

Remove the beef from the refrigerator to allow it to come to room temperature. Rinse the meat under running water and dry with paper towels.

Make cuts along the meat fibers throughout the piece of beef. Peel the garlic and cut into slices. Insert a slice of garlic into each cut. Rub the surface of the meat with a mixture of salt and pepper.

Unwind two strips of foil. Fold them crosswise. Place the prepared piece of beef in the middle of the structure. Wrap the beef tightly in foil until there are no holes. Transfer to a baking sheet and place in the preheated oven for 1 hour 40 minutes. Cool the meat and cut into thin slices.

Beef baked in this way can be used to make salads. Use a spice mixture for beef, or use spices to suit your taste. If you don't have foil, you can use a sleeve for baking.

Option 3. Dietary beef in the oven on a vegetable “pillow”

Beef dishes are popular among those watching their weight. Cooking in the oven allows you to preserve all the nutrients and use a minimum of fat. Vegetables make a meal filling without adding calories.

Ingredients:

• beef tenderloin - 800 g;
• salt;
• 200 g pumpkin;
• freshly ground pepper;
• 200 g cauliflower;
• Bay leaf;
• 200 g each of broccoli, bell pepper, young green beans and onions.

How to cook

Wash the beef and dry it with a napkin. We clean off all excess and cut into small slices.

Wash the pumpkin, wipe it, cut off the peel and remove the seeds and fibers. We remove the bell pepper from the stalk, clean the partitions and seeds. Chop the pumpkin and pepper into small cubes. Rinse the cauliflower, dry it and separate it into small florets. We clean the onion, wash it and chop it into half rings. Cut young green beans into pieces no larger than 4 cm.

Place the beef and pumpkin in a deep ovenproof dish. Take one and a half glasses of broth or water and pour over everything. Place in a preheated oven for 15 minutes. Then add the rest of the vegetables, season with spices and simmer in the oven for about another hour.

In winter, you can use frozen mixed vegetables. In addition to the above vegetables, you can add any others to your taste. The beef can be baked whole, surrounded by vegetables.

Option 4. Dietary beef in the oven with prunes

Prunes make the meat taste rich, with a slight hint of smoked meat. The beef turns out juicy, tender and incredibly tasty.

Ingredients:

• one and a half kg of beef tenderloin;
• salt;
• eight cloves of garlic;
• freshly ground black pepper;
• 150 g prunes;
• one carrot.

Step by step recipe

We wash the piece of beef under the tap and dry it with paper towels.

We peel the carrots, wash them and cut them into large pieces, about 6 cm long. Wash the prunes, put them in a sieve and pour boiling water over them. Remove the peel from the garlic cloves. We leave four cloves whole, and put the rest through a garlic press into a bowl. Combine with salt and stir.

We make several deep punctures throughout the piece with a sharp knife. We stuff some of the punctures with a mixture of garlic and salt, insert carrot sticks. Insert whole cloves of garlic and prunes into the remaining punctures.

Rub a piece of beef with a mixture of salt and garlic and season with pepper. Place in a deep container and leave in the cold for three hours. Coat the meat with olive oil and wrap it in foil. Place on a baking sheet and place in the oven for an hour. Bake at 180 degrees.

Open the foil and leave in the oven for another 15 minutes to brown the beef.

You can bake beef not only in foil, but also in a sleeve. Cool the meat, cut into slices and serve as a snack. Thin slices of beef can be used to make sandwiches.

Option 5. Dietary beef in the oven in pots with vegetables

Vegetables and meat cooked in pots retain much more nutrients. Beef, soaked in vegetable juices, acquires an unforgettable taste and aroma. It turns out to be a complete dish for lunch or dinner.

Ingredients:

• kilogram of beef tenderloin;
• two bay leaves;
• three onions;
• kitchen salt;
• two carrots;
• freshly ground black pepper;
• four fresh tomatoes;
• 30 ml vegetable oil;
• three pods of sweet pepper;
• small eggplant;
• 150 g green beans.

How to cook

Clean the beef from films and veins. Cut the meat into slices. Peel the onion and finely chop it. Combine the beef and onion and mix with your hands. Place into pots.

Wash the tomatoes, wipe with a napkin and cut into circles. Place half the tomatoes on top of the beef. Cut the green beans into pieces and place on top of the tomatoes. Remove the sweet pepper pods from the stalk and clean out the membranes and seeds. Cut the vegetable into strips. Place on top of the beans. Rinse the eggplant, wipe with a napkin, cut off the stalk and chop the vegetable into small slices. Place in a bowl and sprinkle with salt. Leave for half an hour, then rinse, squeeze and place in pots. Peel and chop the carrots into strips and place on top of the blue ones. Place the tomato slices in the last layer.

Dissolve salt in a small amount of water, add spices and pour in vegetable oil. Boil the resulting mixture and pour into clay pots. Place the dish with meat and vegetables in a cold oven. Turn it on 200 degrees. After a quarter of an hour, reduce the heat to 180 C and bake for about an hour and a half.

To make the dish juicy, soak the pots for half an hour in cold water before using. Take fresh or chilled beef, only this kind of meat will turn out juicy and tender.

Lean young beef is excellent meat for... For preparing various dietary dishes, it is best to choose fresh, chilled beef, but boneless meat with a minimum amount of fat and connective tissue is most suitable, although parts with cartilage are also good for some diets.

How to cook dietary beef?

There are three main options for preparing dietary beef dishes:

• bake in the oven;
• cook in broth;
• steam it.

Dietary beef, baked

Ingredients:

• beef tenderloin - a whole piece weighing from 400 to 800 g;
• lard - a small piece.

Preparation

Grease a piece of foil with lard so that the meat does not stick during baking (if you do not want to use lard, grease the foil with any other fat or sprinkle with water). We pack the meat in foil (maybe in 2 layers) and bake in the oven for 2-2.5 hours. Cut the finished beef into slices and serve with any side dish, fresh vegetables, herbs and delicate sauces.

Dietary beef cooked in broth

Ingredients:

• beef – about 500 g;
• onions – 1 pc.;
• parsley root – 1 pc.;
• dry spices (cloves, allspice).

Preparation

Fill the meat in the form of large or medium pieces with water and set to cook. After a steady boil Boil for 3 minutes and drain the first broth. We rinse the meat and transfer it to a clean pan, fill it with water, add the peeled onion and parsley root. Cook over low heat, covered with a lid, for 2-2.5 hours (depending on the age of the animal). We periodically remove the noise. The finished broth can be strained and used (in any case, throw away the onion, parsley root and bay leaf). Cut the boiled meat into pieces and serve with any light side dish.

Steamed dietary beef is prepared very simply: we steam medium-sized pieces of meat in a double boiler or slow cooker for at least 50 minutes.

The easiest way to prepare dietary dishes is from meat. Although, it depends on who is used to what. Some people don’t find the tenderloin appetizing until it’s fried in at least a glass of oil. And give others more flour and loaf in cutlets. In general, in reality, meat dishes are easy to prepare for those who love minimalism in food. Not in terms of portions, but in terms of culinary manipulations. It is practically impossible to imitate the taste of such dishes as fried cutlets or roast baked with cheese and mayonnaise. Another thing is that you can learn to cook relatively low-calorie dishes that are delicious.

How to cook dietary meat dishes

The most general rule is not to fry. By immersing food in hot oil, we get something that is not very healthy and is 200 kcal “heavier” than the original version. Most doctors do not approve of eating fatty pork and lamb cooked in its own fat. Dishes made from such meat may be tasty, but they are not very beneficial. They can increase blood cholesterol levels, contribute to hypertension, and are not very beneficial even for healthy people.

Frying in oil is replaced by baking:

• in foil for soft meat, as if steamed;
• in a baking bag – gives a delicate consistency;
• in parchment, special baking paper, to get a slightly drier crust;
• grilled - for an almost complete imitation of fried meat without frying.

The fastest ways to prepare meat for a diet are stewing with a small amount of water and steaming.

Almost any recipe is suitable for goulash and fillet. The main thing is that it should not be there:

• frying in bread crumbs, breading, flour;
• marinade from mayonnaise or sauces such as “Thousand Islands” or “Cheese”;
• a large amount of oil in a vegetable side dish for meat;
• “cheese pillows” and other heritage of Soviet catering with mayonnaise, cheese and butter on meat.

People who have been on a diet for a long time usually do not bother themselves too much with cooking. Meat in pieces with seasonings in foil and some vegetables and cereals as a side dish appear in their diet more often than cutlets and other minced meat products.

Dietary dishes made from minced meat

Beef cutlets with mushrooms

400 g each of champignons and beef tenderloin, 1 onion, 1 tablespoon of corn starch, 1 tablespoon of oat or rye bran, egg or protein.

Soak the bran in water, beat the egg, add to the bran, add starch, and leave. Cook the champignons in a small amount of water in a flat frying pan. Grind the tenderloin together with the onion, and chop the prepared mushrooms as well. Mix the minced meat ingredients and form cutlets with wet hands. Place the finished products on 1 sheet of foil and cover with another, bake in the oven at 200 degrees for about 40 minutes.

Cutlets in a slow cooker

500 g beef tenderloin, 1 onion, ground black pepper, 2 tablespoons oat bran, 1 tablespoon cottage cheese, 4 egg whites.

Make minced meat from beef and onions. Beat the whites with a mixer, add bran, mix, add cottage cheese and beat everything together. Combine with minced meat, stir until smooth. Set the multicooker to “stew” mode, place the cutlets in a bowl lightly greased with olive oil. Bake for 20 minutes on one side and 15 minutes on the other side. You can splash water on the bottom of the bowl, and then you will get steamed cutlets.

Cutlets with cabbage and veal

400 g cauliflower, onion, 400-500 g lean veal, 1 onion, salt, ground black pepper, 1 egg, 1 tablespoon corn starch, 1 tablespoon rye flour.

Cook cauliflower in a double boiler or boil in slightly salted water. Prepare minced meat from the recipe ingredients, turn the cabbage into puree and mix with it. Form patties with wet hands and steam in a steamer for 20 minutes in a medium bowl. You can make zrazy from the same recipe - add half a glass of boiled brown rice and 1 grated carrot to the minced meat, and instead of one egg, take an egg and 4 egg whites.

Dietary meat casseroles

With pumpkin

400 g pumpkin, a little grated root celery, 1 apple, 200-300 g beef tenderloin, 1 purple onion, 1 bell pepper, basil, salt, marjoram, paprika, 4 egg whites and 1 tablespoon cottage cheese.

Cut the beef into thin strips, sprinkle with paprika and dried basil, salt, add marjoram and leave to marinate for 20 minutes. Peel the pumpkin, cut into cubes, and pour hot water in a colander. Peel and grate the apple, cut the onion into rings, and the pepper into strips. Place all recipe ingredients in a baking dish and toss like a salad. Beat the whites until foamy, add cottage cheese, beat until the consistency becomes homogeneous. Pour the mixture over the meat and vegetables, bake in a preheated oven at 180-200 degrees. Cover the top of the mold with a sheet of foil.

With zucchini spaghetti

2-3 zucchini, 3 tablespoons of tomato paste without added sugar, a spoon of dry basil, 400 g of beef, a “sleeve” or a baking bag.

Peel the zucchini and grate it on a large “long” grater to create elongated “pasta”. Cut the beef into strips, mix the basil with tomato paste and season the meat and vegetables with the sauce. Place all ingredients in a baking bag and cook in the microwave for about 16 minutes in the “bake” mode, or at 600 W.

With mushrooms and buckwheat porridge

A glass of buckwheat, 1 onion, 1/2 teaspoon of olive oil, 400 g of porcini mushrooms, 200-300 g of beef, 1 egg white.

Pour boiling water over the buckwheat in a saucepan with a lid and leave until the cereal absorbs the water. Chop the onion, sprinkle with oil, and quickly fry in a frying pan. Cut the beef into small cubes. Mix all the ingredients of the recipe in a deep bowl and bake in the oven at temperature.

200 degrees, about 50 minutes. You can cover it with a sheet of foil with small holes.

Dietary dishes made from meat and vegetables

Beef with paprika spice glaze

A mixture of peppers (frozen semi-finished peppers), 2 portions of beef (steak), red paprika, a little cumin, cinnamon, ginger, apple cider vinegar.

Rub the beef with spices. Pour apple cider vinegar into a frying pan, add water, and simmer the steaks. Add the pepper mixture, simmer for 12-15 minutes, serve with brown rice or as a separate dish.

Veal with cauliflower and new potatoes

4-5 medium-sized new potatoes, 200 g beef, 400 g cauliflower, 1 teaspoon olive oil, marjoram, dill, paprika, celery root.

Cut the beef into cubes and boil along with the cauliflower. Wash the potatoes with a rigid iron “mesh”, boil, sprinkle with herbs and sprinkle with oil. Serve half the beef and cabbage with two medium potatoes.

Meat with spinach

200-300 g of boiled beef or very lean pork, 400 g of spinach (if frozen, put it in a colander and pour warm water over it before cooking), 1 zucchini, half a package of sun-dried tomatoes (150 g), basil, garlic, ground pepper to taste.

Wash the spinach, chop the zucchini into rings, place the vegetables in a saucepan and simmer with water until half cooked. Add tomatoes, meat and seasonings, stir, cook over low heat for 10-12 minutes. Serve with spaghetti or brown rice.

Especially for – fitness trainer Elena Selivanova