Ten-Day Dinner Preparation with Easy Freezer Meals

In a mixing bowl, combine ground beef, minced garlic, small egg, salt, pepper, and dried paprika. Mix until well combined.

Take small portions of the mixture and form meatballs, placing a small piece of Adyghe cheese in the center of each. Make sure to seal the meat completely around the cheese.

In a skillet, heat oil and fry the meatballs until they are browned on the outside. Then, add a sauce made from 2 tablespoons of tomato paste mixed with 1 cup of water to the skillet.

Season with bay leaves and your choice of herbs and spices. Cover and simmer on a low heat for about 30-40 minutes.

Begin by cutting each chicken fillet in half lengthwise. Use the flat side of a heavy knife to pound the chicken until it's an even thickness on both sides.

Next, drizzle the fillets with lemon juice and allow them to marinate for about 10 minutes.

In a separate bowl, mix breadcrumbs with dried garlic, paprika, black pepper, and salt. Dredge each marinated chicken fillet in this mixture on both sides until well coated.

Heat a skillet over medium-high heat with oil. Fry each schnitzel for about 2 minutes on each side until golden brown and cooked through.