Curried macaroni

 

2 tablespoons liquid bakingproduct or peanut oil 
500 grams of half-to-half minced 
1 meatbouillon block 
1 tablespoon Curry 
4 onions coarsely chopped 
400 grams elle loops macaroni 
1 cucumber into slices 
2 Tablespoons (Zaanse) mayonnaise 
1 tablespoon white vinegar or lemon juice 
a few drops of balsamic vinegar 
1 tbsp ginger syrup or honey 

Heat a wok or large frying pan in the bakingproduct and fry the mince rul. Crumble the stock cube above it and add the Curry. Slide the mince mixture to one side, add the onions and fry briefly until they are translucent. Meanwhile, cook the macaroni with salt al dente. Make a cucumber salad with a dressing of mayonnaise, vinegar, balsamic vinegar, ginger syrup and freshly ground pepper. Scoop the cooked macaroni by the mince mixture and serve with the cucumber salad.

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Lasagna with ham and ricotta

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400 grams low-fat ham into thick slices 
1 large onion 
2 tablespoons olive oil 
2 cloves of garlic 
300 millilitre tomato sauce (ready or in accordance with the following recipe) 
500 grams ricotta 
200 millilitre skimmed milk 
150 grams of grated Parmesan or Grana Padano 
250 grams lasagnaleaves freshly

ground pepper

salt

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Filling and protein rich menu.

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Preheat the oven to 210 degrees. Cut the ham into cubes and chop the onion. Gently fry the onion in a frying pan and mix the garlic press here by glassy, here after stir the ham and tomato sauce through it. Heat the sauce for another 5 minutes. Palmer in the meantime in a bowl the ricotta with the milk, 100 grams of cheese and some pepper. Scoop some of the ricotta mixture in a baking dish and put lasagnaleaves half of the tomato mixture, repeat everything once again. Finally, sprinkle the remaining cheese over the lasagna. Bake in about 30 minutes the lasagna in the oven until golden brown.