【1週間の献立】1/2日分の野菜がとれる🥦秋の簡単スピード定食＃100｜5 Day Dinner Recipe

【1週間の献立】1/2日分の野菜がとれる🥦秋の簡単スピード定食＃100｜5 Day Dinner Recipe

4:30 a.m. I got home from an outing . It’s a pleasant season with crisp autumn skies. Today I went shopping with my kids, and I just got back from work. They were both tired and fell asleep, so I wanted to make a quick dinner in the meantime. Here are today’s ingredients.

A menu that allows you to get 175g of vegetables per person. Today, I’m going to make a side dish full of autumn vegetables using lotus root and mushrooms. Peel the lotus root, cut it into thin half-moons, and soak it in water to remove the bitter taste. Cut off

The stone ends of the shimeji mushrooms and divide them into small bunches.Today, I will be using pork shabu-shabu mushrooms.The shabu-shabu mushrooms are thin and soft, making them easy for even children to eat, and they also add volume, making them great value for money.

Heat the oil in a frying pan, add the pork and lotus root, and stir-fry over medium heat. When the color of the meat changes, add the shimeji mushrooms and stir-fry further.

Once the ingredients are cooked, add 10 g of butter, 1 and 1 tablespoon each of soy sauce and sake. /2 Add 1/2 tablespoon of sugar and stir-fry. Sprinkle with white sesame seeds and it’s done. Today’s side dish is “Spinach dip” that can be made quickly in the microwave.

Wash the spinach thoroughly under running water and cut off the roots to 5 cm width. Place in a heat-resistant container, wrap loosely in plastic wrap, and heat at 600 W for 1 minute.

Cool the spinach with cold water after heating so that you can enjoy its bright color and texture. By doing this, the residual heat will keep it from burning. It has a nice texture and a beautiful color.

Squeeze the water tightly to avoid blurring the flavor. Dip it in 35 ml of mentsuyu (2x concentrated) and 35 ml of water. Today’s soup has a delicious fluffy egg and mitsuba aroma . This is miso soup.Put the dashi

In a pot, heat it, bring to a boil, then stir in the beaten eggs.Turn the heat down to low, stir in the miso, add the mitsuba leaves, and it’s done.Today, we’re making ` `Stir-fried Pork in Butter and Soy Sauce” with plenty of autumn vegetables. It’s very easy to make just by frying.

The lotus root is crunchy and very delicious 💛 The spinach is brightly colored and perfect for a break from chopsticks. The miso soup also has a soothing aroma from the bonito stock. By using plenty of autumn vegetables, you can feel the season and it’s a lot of fun.

Everyone should try making this too. Please PM 3:56 I got home from the dentist.Today I went to the dentist.It comes with a daycare center , so I can go there while I’m raising my children, which is very helpful.Today, I’m going to

Make “minced potato bean paste” which has the nostalgic taste of my mother and is a little sweet. Here are the ingredients.This recipe allows you to get 215g of vegetables per person.Today

‘s potato and minced bean paste is a side dish that I remember my mother often putting in my lunch box when I was a student.I love the slightly sweet minced meat with the warm potatoes. Peel the potatoes, cut them into bite-sized pieces, and expose them to water.

Potatoes take a long time to cook, so cook them in the microwave to soften them. Place them in a heat-resistant container, wrap them loosely in plastic wrap, and heat them at 600W6~ Heat the frying pan for 7 minutes. Heat the frying pan, add the minced pork, and stir-fry over medium heat. The

Minced pork releases a lot of fat, so don’t add vegetable oil and continue frying. When the meat changes color, add the potatoes. Stir-fry some more

. Once the ingredients are cooked, reduce the heat to low and add 1 tablespoon each of soy sauce, sake, mirin, and sugar. 1 tablespoon of water and 1 teaspoon of potato starch. Stir-fry until it thickens. Today’s side dish is : This is a quick side dish made with cucumbers and seasoned turnips.Cut

The cucumbers into small pieces.Cucumbers have a lot of moisture, so sprinkle salt on them and rub them to draw out the moisture.The flavor of the seasonings will stand out and the dish will be delicious.Leave for 5 minutes . Once done, squeeze the water out.

Even if you squeeze the cucumbers with a lot of force, it’s okay because the cucumbers won’t break into pieces! All you have to do is toss the seasoned turnips with white sesame seeds and it’s done.

Add the lotus root to the warmed stock and simmer until cooked through. Add the fried tofu to enhance the flavor. Make sure the miso doesn’t boil over low heat, then stir in the miso.Today, I made a nostalgic taste of my mother’s.The thick minced meat goes well with the potatoes and is very delicious.It

‘s a refreshing side dish. It brings out the flavor of the main dish, and my son seems to like the slightly sweet side dish, too.It ‘s also recommended for lunch boxes. Please give it a try! PM5:13 Playing with LEGO Today we had practice for the sports day at the nursery school. I

Took a shower and felt refreshed! While I’m playing with Legos, I’ll make a quick dinner.Here are today ‘s ingredients.The menu will yield 190g of vegetables per person.First, let’s start by making a side dish.Today, I ‘ll make a slightly fancy carrot with nut dressing that has a nutty aroma.Slice the

Carrots into strips. Put them in a heat-resistant container, wrap them loosely, and heat them in the microwave at 600W for 1 minute and 30 seconds.Chop the nuts coarsely.Today, I’m using mixed nuts containing arbond, cashew nuts, and walnuts.Use your favorite nuts that you have at home. Use it.

Once the carrots have cooled down, wipe them dry and toss them with 1/2 tablespoon of soy sauce, 1/2 tablespoon of sugar, and 1/2 tablespoon of white ground sesame seeds. Today’s main side dish is miso mayo stir-fried cabbage using autumn salmon. Add plenty of water to make a main dish

That includes plenty of vegetables.Water on the surface of the fish can lead to a bad odor, so wipe it off with paper towels. Cut into bite-sized pieces, season with salt and pepper, and sprinkle with potato starch. Heat the butter in a frying pan, arrange the salmon, and fry over medium heat. Fry

The salmon with the skin side facing down to get nice brown marks on the surface. Once the cabbage is browned, add the cabbage and stir-fry further.The 200g of cabbage will become smaller and easier to eat as it cooks!

When the cabbage is soft and the salmon is cooked, add 1 1/2 tablespoons each of miso and sake and 2 tablespoons of mayonnaise, stir-fry and it’s done.Today’s miso soup is made with sweet potato.Today’s dish is with autumn salmon . Stir-fried miso mayo.

The rich umada sauce is a combination of mayonnaise and miso, and you can enjoy the vegetables as well. My son loves the taste of miso mayo, so he devours it all♪ Enjoying dinner together is a great way to have a conversation. Let’s do our best at the sports day this weekend.

Today’s menu is also very easy, so please give it a try. 3:36 PM My second son’s 10-month check-up Today I went to my second son’s 10-month check-up. My son is growing up so fast, and I’m filled with gratitude.Today, I feel like

Having a bit of a hearty meal, so I’m going to make some fried chicken.Today ‘s ingredients are as follows.This menu contains 192g of vegetables per person. First, make “bok choy and carrot namul.” Cut off the root of the bok choy and cut into 3cm pieces. Cut the carrots into thin

Strips. Place in a heat-resistant container, wrap loosely in plastic wrap, and heat in the microwave at 600W for 1 minute and 30 seconds to cook through. Cool it

Under running water, squeeze it to drain, and mix it with 1/2 tablespoon each of soy sauce, sesame oil, and white ground sesame seeds, and 1/2 clove of grated garlic to complete the dish.I want to have plenty of vegetables, so I used shredded cabbage to accompany the Yu Lin Chi

. It’s common to cut the core and then cut into julienne, but since the core is also rich in nutrients, I would like to cut the whole thing into julienne. Soaking them in ice water makes them crispy and delicious. Fried chicken is

A Chinese dish in which aromatic grilled chicken is served with a sweet and sour sauce.Lots of green onion and ginger are added to create a flavorful sauce that goes well with the rice.

Finely chop the green onion and ginger, and mix with 2 tablespoons each of soy sauce and vinegar, 1 tablespoon sugar, and 1/2 tablespoon sesame oil. Wipe the moisture from the surface of the chicken breast and cut it into bite-sized pieces . Season with salt and pepper and sprinkle with potato starch.

Today, I sprinkled plenty of potato starch to make a thick coating so that it would blend better with the flavor sauce.Heat a little more oil in a frying pan and fry the chicken thighs, skin side down.The minimum amount of oil is necessary. We recommend using it for deep-frying.You can

Fry it crispy even with a little oil, and it’s easy to clean up afterwards.Today ‘s miso soup is a fragrant miso soup made with mushrooms, shimeji mushrooms, and maitake mushrooms.Spread the cabbage in a bowl, add the chicken and flavor. who to call Juicy chicken that can be prepared quickly without frying

Goes perfectly with the flavorful sauce made with green onions and ginger.The bok choy and carrot namul are also crunchy and delicious.I recently bought a new microwave oven.It has a high heat power of 300℃. One of the deciding factors was that the

Highly functional interior is hard to get dirty and is flat and easy to clean. I also like how compact and simple it is to operate.Now , let’s quickly make dinner today.Here are today’s ingredients: This menu contains 190g of vegetables per person. First, make “Sweet potato with sesame mayo” Cut

The sweet potato into bite-sized pieces and expose to water. Heat in the microwave at 600W for 2 and a half minutes. Remove from heat, wipe dry, add 1 tablespoon of mayonnaise, and 2 teaspoons of white ground sesame seeds. Toss with 1/2 teaspoon of soy sauce and it’s done.Today

‘s main side dish is a Korean-style stir-fry using ground beef.I’m going to add plenty of mushrooms to get some dietary fiber.Heat the sesame oil in a frying pan and cut into beef. Stir-fry the meat, shimeji mushrooms, and maitake mushrooms over medium heat.To make the beef tender, don’t over-fry it.When the meat changes

Color, add a tablespoon of gochujang, 1 tablespoon each of soy sauce, sake, mirin, and sugar, grated Add 1 clove of garlic and stir-fry quickly.Place some salad greens or salad under the meat so that you can eat the vegetables properly.This strongly seasoned side dish goes great with vegetables.Store

Today’s miso soup in the refrigerator. Use the leftover bok choy and tofu. Turn the heat down to low and stir in the miso. Gochujang with a rich garlic scent. It’s delicious when wrapped in leafy vegetables. This week, we introduced “Easy and Quick Side Dishes for Autumn.” Please try making it too

. See you soon. May your dining table be filled with smiles.

＃人気料理＃管理栄養士レシピ＃暮らし
[野菜不足を補う、秋の簡単スピード定食レシピをご紹介🥦✨］

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🍳Ingredients

00:27 Monday🌛
🌛Main dish-豚肉と蓮根のバター醤油炒め-https://momrecipe.net/recipe/000766/
豚肉しゃぶしゃぶ用200g
ぶなしめじ2/3P(130g)
蓮根1/2節(120g)
油適量
Aバター10g
A醤油・酒各大さじ1と1/2
A砂糖大さじ1/2
白いりごま小さじ1

🌛Side dish-ほうれん草のお浸し-https://momrecipe.net/recipe/000743/
ほうれん草1/2袋(100g)
Aめんつゆ(2倍濃縮)35ml
A水35ml
かつお節適量

🌛Soup-三つ葉と卵の味噌汁-https://momrecipe.net/recipe/000710/
万能だし600ml
味噌大さじ2～3
三つ葉1/2わ
溶き卵1個分

04:29 Tuesday🔥
🔥Main dish-じゃが芋のそぼろあん-https://momrecipe.net/recipe/000763/
じゃが芋2～3個(250g)
豚ひき肉(200g)
A醤油・酒・みりん・砂糖各大さじ1
A水大さじ1
A片栗粉小さじ1

🔥Side dish-きゅうりのめかぶ和え-https://momrecipe.net/recipe/000764/
きゅうり1本(100ｇ)
塩小さじ1/4
A味付きめかぶ1パック(40g)
A白いりごま適量

🔥Soup-蓮根と油揚げの味噌汁-https://momrecipe.net/recipe/000765/
万能だし600ml
味噌大さじ2～3
蓮根1/3節(80g)
油揚げ1/2枚
小ねぎ適量(あれば)

8:21 Wednesday💧
💧鮭とキャベツの味噌マヨ炒め-https://momrecipe.net/recipe/000767/
鮭の切り身3切れ
キャベツ200g
塩こしょう少々
片栗粉適量
バター10ｇ
A味噌・酒各大さじ1と1/2
Aマヨネーズ大さじ2

💧Side dish-人参のナッツ和え-https://momrecipe.net/recipe/000768/
人参1/2本(100g)
ミックスナッツ(素焼き)20g
A醤油大さじ1/2
A砂糖大さじ1/2
A白すりごま大さじ1/2

💧Soup-さつま芋の味噌汁-https://momrecipe.net/recipe/000713/
万能だし600ml
味噌大さじ2～3
さつま芋1/3本(80g)
小ねぎ(小口切り)適量

12:10 Thursday🌳
🌳Main dish‐油淋鶏(ユーリンチー)‐https://momrecipe.net/recipe/000769/
鶏もも肉1枚(250g)
塩こしょう少々
片栗粉適量
キャベツ1/6カット(140g)
A長ねぎ(みじん切り)1/3本(25g)
A生姜(みじん切り)1/2かけ分
A醤油・酢各大さじ2
A砂糖大さじ1
Aごま油大さじ1/2

🌳Side dish‐チンゲン菜と人参のナムル‐https://momrecipe.net/recipe/000770/
チンゲン菜1株(100g)
人参1/3本(60g)
A醤油・ごま油・白いりごま各大さじ1/2
Aすりおろしにんにく1/2かけ分(小さじ1/2)

🌳Soup‐きのこの味噌汁‐https://momrecipe.net/recipe/000714/
万能だし600ml
味噌大さじ2～3
ぶなしめじ1/4パック(30g)
舞茸1/4パック(30g)

16:16 Friday🍺
🍺Main dish-牛肉ときのこの韓国風ピリ辛炒め-https://momrecipe.net/recipe/000771/
牛こま切れ肉200g
ぶなしめじ1/2パック(80g)
舞茸1/2パック(50g)
Aコチュジャン大さじ1
A醤油、酒、みりん、砂糖各大さじ1
Aすりおろしにんにく1かけ分(小さじ1)
白いりごま大さじ1/2
サラダ菜やサンチュ等80g
ごま油適量

🍺Side dish-さつま芋のごまマヨ和え-https://momrecipe.net/recipe/000772/
さつま芋1/2本(120g)
Aマヨネーズ大さじ1
A白すりごま小さじ2
A醤油小さじ1/2

🍺Soup-チンゲン菜と豆腐の味噌汁-https://momrecipe.net/recipe/000773/
万能だし600ml
味噌大さじ2～3
チンゲン菜1/2株(50g)
豆腐150g

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