10-day diet recipes to eat well in your quarantine

For every taste

Next, you have the main course of the 10 Day Diet lunches and dinners to eat well during quarantine. From roast chicken to vegetable creams, to pizza and paella.

Meal day 1: roast chicken with apple

For 6 people, you need:

1 free-range chicken of about 2.5 kg - 3 apples - nuts - rosemary - thyme - 1 glass of sweet wine - 1 lemon - 1 cinnamon stick - oil - salt - pepper.

Step by Step

Preheat the oven to 200 °, and clean the chicken and salt and pepper it inside and out.
Fill it with the herbs, cinnamon, half of the apples and if you have nuts and a lemon wedge. Sew it and tie the legs.
Brush it with oil on all sides. Cover with parchment paper and bake for 30 min. Add the whole apples without the tail.
Uncover it, water it with its juice and ½ glass of wine, cover and bake another 70 min at 160 °.
Remove and add the rest of the apples and dried fruits to the tray, pour in the remaining wine and bake another 20 min.
Raise to 180 ° and bake 10 more minutes.

Tip: with the leftover chicken you can make the chicken salad the next day. If you want more ideas, here are more recipes with chicken.

Dinner day 1: cream of zucchini

Dinner day 1: zucchini cream

For 4 people, you need:

2 zucchini - 1 onion - 2 medium potatoes (optional) - 100 ml milk - 30 g Parmesan cheese shavings (optional) - salt - black pepper

Step by Step

Wash the zucchini, peel them and cut them into slices. Peel the onion and potatoes and cut them into pieces.
Put a saucepan with 1 l of water on the fire, add a teaspoon of salt and add the vegetables. Cover the saucepan and cook over medium heat for 20 minutes.
Take it off the heat and remove some of the cooking water. Reserve it.
Add the milk and blend until you get a smooth cream.
Rectify the thickness with the reserved cooking broth.
Divide into individual bowls and sprinkle with the Parmesan shavings and a pinch of black pepper.

Food day 2: hake in green sauce

For 4 people, you need:

700 g of hake fillets - 8 clams (optional) - 2 or 3 cloves of garlic - 300 ml of fish broth - 3 sprigs of parsley - 2 tablespoons of olive oil - salt - pepper

Step by Step

Let the clams soak in salt water for at least 30 minutes, to remove any sand they may have.
Wash the hake, pat dry and season with salt and pepper. Heat the oil in a saucepan that can also be used in the oven. Add the fish and brown it. Remove it and reserve it.
In the same saucepan, brown the peeled and minced garlic. Water with the broth and bring to a boil. Sprinkle with the chopped parsley, and pass everything through the blender.
Add the hake back to the casserole and bake at 180º for 8 min.
When there are 5 min to finish cooking, add the drained and rinsed clams.
Serve the hake and clams with the hot sauce.

Dinner day 2: chicken salad

For 4 people, you need:

400 g of chicken breast - 1 leek - ½ glass of white wine - 4 tablespoons of soy sauce - 2 tablespoons of honey - 200 g of mixed lettuce sprouts - 300 g of fresh cheese - 40 g of raisins - 25 g pine nuts - 1 tablespoon of Dijon mustard - 1 tablespoon of apple cider vinegar - olive oil - salt and pepper.

Step by Step

Cut the roast chicken breast that was left over from yesterday and reserve.
Wash and cut the leek into slices on the bias, leaving only the white part.
Sauté the leek for about 4 minutes with the pan covered.
Add the honey, soy and a glass of wine and cook for another 5 min. Once cold, beat.
Pass the pine nuts in the pan.
Plate the lettuce, the diced cheese and the chicken accompanied by the pine nuts and the leek vinaigrette.

Alternatives: If you prefer other options, take a look at our easy, quick and … delicious salad recipes!

Meal day 3: chickpeas with vegetables

For 4 people, you need:

400 g of cooked chickpeas - 200 g of spinach - ½ pumpkin - 8 dl of vegetable broth - 2 cloves of garlic - 1 onion - 1 tomato - 1 green pepper - 1 teaspoon of sweet paprika - thyme - bay leaf - salt - oil of olive.

Step by Step

Wash the spinach and drain. Peel the pumpkin, remove the seeds and cut it into small cubes. Peel and mince the onion and garlic. Wash the tomato and the pepper, clean it and chop both.
Sauté the garlic, 1 minute, in a pan of oil. Add the pepper and onion, cook 4 minutes and add the paprika and tomato.
Stir and cook for 5 minutes. Add the rinsed chickpeas, pumpkin, and the washed bay leaf and thyme.
Pour in the broth and cook 20 minutes, until the pumpkin is tender.
Add the spinach, season and cook for 5 minutes.

Get more out of it: canned legumes are ideal for making easy and nutritious dishes; here are recipes that you can make with a pot of chickpeas.

Dinner day 3: vegetable broth with noodles

For 4 people, you need:

2 turnips - 2 parsnips - 1 potato - 2 carrots - 1 onion - 1 handful of noodles per person - 1 bay leaf - salt.

Step by Step

Peel the turnips and the potato. Scrape up the carrots and parsnips.
Wash all these vegetables and cut them into medium sized cubes.
Peel the onion and cut it the same.
Put all these vegetables in a saucepan, cover them with water, add 1 teaspoon of salt and the well-washed bay leaf.
Bring to a boil and cook slowly for 25 minutes.
Then add the noodles and cook them for the time indicated on the package.

Tip: prepare double the broth and, before adding the noodles, reserve half for dinner on day 10. You can also do it with other vegetables or ingredients you have; You have many alternatives in our light and filling soups to lose weight.

Meal day 4: Greek salad

For 4 people, you need:

3 tomatoes - 1 green pepper - 1 onion - 150 g of fresh cheese - a few green salad leaves - 1 zucchini - 4 tablespoons of black olives - 2 tablespoons of capers (optional) - 1 clove of garlic - a pinch of oregano - 1 lemon - olive oil - pepper - salt.

Step by Step

Prick the garlic with a fork and rub the sides of a salad bowl to make them aromatic.
Add the chopped salad leaves, the diced bell pepper, the tomato in wedges, the onion in rings and the zucchini grated with a coarse-hole grater.
Mix a splash of lemon juice with salt, pepper and oregano. Pour the olive oil into the thread and beat until the vinaigrette emulsifies.
Sprinkle with the cheese cubes, olives and capers, dress with the vinaigrette, and serve.

Dinner day 4: ratatouille with egg

For 4 people, you need:

4 eggs - 1 onion - 1 zucchini - 1 eggplant - 1 red pepper - 1 green pepper - 150 g of crushed tomato - salt - pepper - a few basil leaves - olive oil.

Step by Step

Top off the eggplant and clean the peppers. Wash them and break them into small cubes.
Peel the onion and chop it. Sauté 5 min, with the peppers, in a frying pan with 4 tablespoons of oil.
Add the eggplant and continue cooking for 5 minutes.
Add the crushed tomato, add salt and pepper and cook for 2 more minutes, stirring.
Divide the pisto in 4 refractory casseroles.
Crack 1 egg in each one, season them and bake in a preheated oven at 200º for 10 to 15 min.
Remove the casseroles from the oven and serve with toast.

Faster: instead of baking it, you can do it with ratatouille and a boiled egg.

Meal day 5: beef and vegetable fajitas

For 4 people, you need:

2-3 leftover grilled beef fillets - 8 corn or wheat tortillas - 2 tomatoes - 1 chilli - 2 chives - 2 green peppers - 2 red peppers - 2 tablespoons tomato sauce - olive oil - salt.

Step by Step

Cut the steaks into thin strips. Clean the peppers and chives and wash them. Part the first into thin strips and the second into feathers.
Also wash the tomatoes and cut them into small cubes. Chop the chilli.
Heat a base of oil and sauté the chives and pepper for 2 min.
Add the tomato and chilli, and continue cooking for 2 more minutes, stirring from time to time.
Add the fried tomato and season. Add the fillets and sauté for a few moments.
Heat the tortillas for a few seconds in a pan, without adding fat. Spread the preparation on them, fold them over the filling, and serve.

Alternatives: you can do it with any sauteed meat or vegetables you have on hand, or taking advantage of leftovers from other meals.

Dinner day 5: vichyssoise

For 4 people, you need:

4 leeks - 4 green apples - 1 l of chicken or vegetable broth - 200 ml of milk - olive oil - salt - white pepper - chives.

Step by Step

Wash the leeks, chop them and fry them over low heat in a pot with oil until they begin to be translucent.
Peel the apples, cut them into half moons and add them to the leeks, reserving half an apple for garnish.
Sauté the apples and leeks for a few minutes and add the broth and milk. Salt and pepper and cook for 20 more minutes.
Remove the pot from the heat, grind all the contents and go through the Chinese.
Return to the heat, add the evaporated milk and boil for a few minutes. Rectify the salt point and strain again.
Reserve in the fridge and serve cold with apple slices.

To decorate: we have put chopped chives, but it is also delicious with chopped fresh parsley or mint.

Meal day 6: fish paella

For 6 people, you need:

300 g of rice - 12 prawns - 1 large cuttlefish - 250 g of clams - 1 dozen mussels - ½ bell pepper - 3 cloves of garlic - 2 ripe tomatoes - 1 sprig of parsley - 1 liter and ½ of fish broth - ½ teaspoon of paprika - saffron - oil - salt.

Step by Step

Chop 2 garlic and grate the tomatoes and slice the cuttlefish. Put the clams in a colander and dip in salt water.
Score the prawns for 1 min on each side with 2 tbsp. of oil. Reservation. Add them to the paella.
Chop the bell pepper. Add 6 tbsp. of oil to the paella and fry it 5 min with the garlic.
Add the cuttlefish and tomato. Sauté 5 min and add paprika.
Stir and add the rice. Stir and pour in the broth. Add salt and saffron and cook for 5 min over high heat.
Lower the heat, add salt if necessary and cook for 4 more minutes.
Add clean clams and mussels. After 3 minutes, spread the prawns on top and add the mince.
Cook another 3 minutes and remove. Let stand, covered with a cloth.

More options: if you want to try other rice dishes, take a look at the most wanted rice recipes and ways to make rice with vegetables for all tastes.

Dinner day 6: homemade pizza

For 4 people, you need:

For the dough: 520 g of whole wheat flour - 25 g of fresh baker's yeast - 2 tablespoons of oil - 2 teaspoons of sugar - 1 pinch of salt.
For the filling: cooked ham - mozzarella - sliced tomato - oregano - oil - salt - pepper

Step by Step

Dilute the yeast in 100 ml of warm water. Make a volcano with 500 g of flour and add the salt, sugar, oil and yeast in the center.
Mix and pour in an additional 200 ml of warm water little by little. Knead until you get an elastic dough. Roll into a ball, cover it with a cloth and let it rest for 1 h.
Flour the work table and work the dough for a few more minutes. Divide it into 4 parts and roll them out into 4 pizzas.
Spread the crumbled mozzarella over them and bake for 20-25 minutes, until the dough is golden.
Take them out and distribute the tomato slices, ham and oregano.

Meal day 7: potato omelette

For 4 people, you need:

6 eggs - 600 g of potatoes - 1 spring onion - 2 garlic sprouts - olive oil - salt - pepper.

Step by Step

Peel the potatoes, wash them and cut them into ½ cm slices. Steam or microwave them.
Clean the spring onion and garlic sprouts, wash and chop them finely. Make them in a pan with oil over low heat for about 10 minutes, until they are transparent.
Add boiled or steamed potatoes for flavor.
Crack the eggs into a bowl, season and beat them with a fork.
Add the well drained vegetables, mix and let stand 5 min.
Curd the tortilla for 3 to 4 minutes over medium heat, moving the pan gently so it does not stick.
Flip it over and do it for 2 or 3 minutes on the other side.

If you resist, here are all the tricks to make a prize potato omelette.

Dinner day 7: carrot cream

For 4 people, you need:

500 g of carrots - 1 onion - 1 leek - 150 ml of vegetable broth - olive oil - salt - pepper - grated ginger (optional).

Step by Step

Peel the onion and cut it into julienne strips. Clean the leek and cut it into thin slices. Scrape the carrots, wash them and cut them into slices.
Put oil in a pot to heat. Sauté the onion, ginger and leek for about 5 minutes or so.
Add the carrots, salt and pepper to the sauce and fry it all for a few minutes.
In the same pot that you have sautéed the vegetables, add water until it covers them all.
Boil the whole over medium heat for about 20 minutes. And at the end add the vegetable broth.
Blend the cooked vegetables with the water and the broth. Rectify with salt.

Save time and effort: have double the cream and keep it in servings for dinner on the 9th.

Meal day 8: bean and sardine salad

For 4 people, you need:

400 g of cooked white beans - 2 tomatoes - 1 can of sardines in oil - 1 avocado - 60 g of black olives - 4 tablespoons of olive oil - 4 tablespoons of Sherry vinegar - salt - pepper.

Step by Step

Wash the tomatoes, dry them and cut them into wedges.
Peel the avocado, cut it in half, remove the pit and chop the pulp.
Pour the oil and vinegar into a bowl, and add a pinch of salt and a pinch of pepper. Stir everything with a fork or manual whisk until the ingredients are incorporated.
Drain the beans. Also drain the sardines and chop them.
Mix them with the beans, olives, avocado and tomatoes.
Dress everything with the vinaigrette and serve cold.

Dinner day 8: onion soup

For 4 people, you need:

4 onions - 2 tablespoons - tablespoons of flour (optional) - 1 liter of chicken or vegetable broth - olive oil - a splash of white wine - salt - pepper.

Step by Step

Cut the onions into half rings.
Heat a jet of olive oil in a saucepan, add the onion and let it cook over medium-low heat until transparent.
Add white wine and let it evaporate.
Add the flour and ground pepper and stir well.
Add the broth, raise the heat to a boil and simmer for 20 minutes.
Season with salt and pepper and serve.

Accompaniment: cut a few slices of bread, sprinkle a little grated cheese and aromatic herbs on top, and gratin them.

Meal day 9: chicken couscous

For 4 people, you need:

2 chicken breasts - 1 onion - 1 sprig of parsley - 150 g of green beans - 2 carrots - 1 zucchini - 1 glass of precooked couscous - salt - pepper - 1 teaspoon of ground cumin - 2 cloves of garlic - 1 teaspoon of paprika - olive oil.

Step by Step

Wash, peel and cut the carrots and onion. Peel and chop the garlics.
Clean the green beans and cook them in salted water for 7 min. Drain and reserve.
Macerate the diced chicken with cumin and garlic for 10 minutes.
Mix the couscous with the same amount of boiling water. Add a thread of oil, season and add the remaining cumin. Let it swell for 5 minutes and break it up with a fork.
Brown the chicken. Salt and pepper it and set it aside. Sauté the onion for 2 min. Add the remaining garlic, zucchini, and carrots, and sauté for 4 minutes.
Serve together with chopped parsley.

For dinner, repeat the carrot cream from day 7.

Meal day 10: cod with chickpeas and spinach

For 4 people, you need:

400 g of soaked cooked chickpeas - 1 onion - 3 cloves of garlic - 500 kg of spinach - 350 g of desalted cod - 2 eggs - 1 slice of dry bread - 1 sprig of parsley - 2 bay leaves - olive oil - paprika sweet - salt.

Step by Step

Cook the eggs for 10 minutes, peel them and reserve. Fry dry bread with garlic and reserve.
Sauté minced onion and garlic 5 min. Add the sweet paprika and stir. Cover everything with a liter of water.
Add the spinach, cover the pan and simmer for 10 min.
Add the cooked chickpeas and the diced desalted cod and cook for 8-10 min.
Make a mince with the bread and garlic that you have fried and add it to the stew at the same time that you add the hard-boiled eggs, cut into quarters. Cook for 2 more minutes and serve hot.