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Cooking for fat loss when your mans always bulkin… EASY! We both couldn't stop talkin about how delish this meal was while we ate it. Do try! My meal: 1/4 tsp cooking oil of choice (quick spray on veg + chicken pan) 100g bell pepper 100g zucchini 1...

Madelaine Rascan - Studio Era

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34,141 görüntüleme • 3 ay önce •via X (Twitter)

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Here is the recipe for "Bang Bang Chicken": 🍗💥 Ingredients: Chicken: 300g chicken tenders (roughly 6) 1 egg 30g flour 50g cornflakes 1tsp garlic powder 1tsp onion powder Salt & pepper 10 sprays cooking oil Bang Bang Sauce: 100g 0% fat Greek yogurt 30g sweet chilli sauce 1 tsp sriracha 20g honey 5g extra sweet chilli sauce per tender Method: 1. Season your chicken tenders with salt, pepper, garlic powder and onion powder. 2. In 3 separate bowls add an egg (whisked), flour and crushed cornflakes. 3. Dip each tender until coated into flour, then egg, then cornflakes. 4. Add coated tenders to air fryer and add spray oil 5. Air fry at 200 degrees C for 15 minutes 6. Meanwhile, in a small bowl add the sauce ingredients above and mix well with a spoon 7. Smear on extra sweet chilli sauce on each tender before dipping in the bang bang sauce. Nutrition information per 3 fillets: Calories: 477 Protein: 50g Carbs: 58g Fat: 5g

Here is the recipe for "Bang Bang Chicken": 🍗💥 Ingredients: Chicken: 300g chicken tenders (roughly 6) 1 egg 30g flour 50g cornflakes 1tsp garlic powder 1tsp onion powder Salt & pepper 10 sprays cooking oil Bang Bang Sauce: 100g 0% fat Greek yogurt 30g sweet chilli sauce 1 tsp sriracha 20g honey 5g extra sweet chilli sauce per tender Method: 1. Season your chicken tenders with salt, pepper, garlic powder and onion powder. 2. In 3 separate bowls add an egg (whisked), flour and crushed cornflakes. 3. Dip each tender until coated into flour, then egg, then cornflakes. 4. Add coated tenders to air fryer and add spray oil 5. Air fry at 200 degrees C for 15 minutes 6. Meanwhile, in a small bowl add the sauce ingredients above and mix well with a spoon 7. Smear on extra sweet chilli sauce on each tender before dipping in the bang bang sauce. Nutrition information per 3 fillets: Calories: 477 Protein: 50g Carbs: 58g Fat: 5g

J∅kër Kîng 👑

517,021 görüntüleme • 10 ay önce

WANT MOIST CHICKEN? These are the 2 simple cooking hacks for the juiciest chicken you’ve ever had. I usually do chicken thighs, but this is an amazing way to make regular chicken super moist! You need a little baking soda, to cook with the lid on & let it rest, and you’ll never have dry boring chicken again. Ingredients 2 chicken brst 1 tbsp olive oil 1/4 tsp baking soda 1 tsp oregano 1 tsp garlic powder 1 tbsp smoked paprika Juice and zest of 1 small lemon Salt & pepper to taste Optional: 2 tbsp yogurt Here is how I made it: 1.Add 2 chicken brsts to a bowl, drizzle with olive oil, season with salt and pepper, 1 tsp oregano, 1 tsp garlic powder, 1 tbsp smoked paprika, 1/4 tsp baking soda to soften up the fibers, the zest & juice of a lemon, and optional: 2 tbsp plain yogurt. Mix well, and make sure the chicken is at room temperature (not cold!) This is important!! 2.Let this marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly. 3.Bring a pan to medium heat. Once it’s hot, place the chicken in the pan. Cover with a lid and cook for 3 mins on the first side. This is going to trap the moisture. 4.After 3 mins, flip it, cover with the lid, reduce heat to MEDIUM-LOW, and let it cook for another 7-8 mins. If you used cold chicken, or if your pan wasn’t hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions! 5. After 7-8 minutes remove the chicken from the pan, place it on a cutting board or plate, and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the chicken, making it more tender and locking in the juices. 6.After resting, slice the chicken breasts against the grain and serve. You can serve this however way you wish – with your favorite veggies, salad, or with rice, quinoa, or if you’re looking for lowcarb/keto options, my @kaizenfoodco lowcarb rice. ENJOY . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #chicken

WANT MOIST CHICKEN? These are the 2 simple cooking hacks for the juiciest chicken you’ve ever had. I usually do chicken thighs, but this is an amazing way to make regular chicken super moist! You need a little baking soda, to cook with the lid on & let it rest, and you’ll never have dry boring chicken again. Ingredients 2 chicken brst 1 tbsp olive oil 1/4 tsp baking soda 1 tsp oregano 1 tsp garlic powder 1 tbsp smoked paprika Juice and zest of 1 small lemon Salt & pepper to taste Optional: 2 tbsp yogurt Here is how I made it: 1.Add 2 chicken brsts to a bowl, drizzle with olive oil, season with salt and pepper, 1 tsp oregano, 1 tsp garlic powder, 1 tbsp smoked paprika, 1/4 tsp baking soda to soften up the fibers, the zest & juice of a lemon, and optional: 2 tbsp plain yogurt. Mix well, and make sure the chicken is at room temperature (not cold!) This is important!! 2.Let this marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly. 3.Bring a pan to medium heat. Once it’s hot, place the chicken in the pan. Cover with a lid and cook for 3 mins on the first side. This is going to trap the moisture. 4.After 3 mins, flip it, cover with the lid, reduce heat to MEDIUM-LOW, and let it cook for another 7-8 mins. If you used cold chicken, or if your pan wasn’t hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions! 5. After 7-8 minutes remove the chicken from the pan, place it on a cutting board or plate, and let it rest for at least 5 minutes. This allows the juices to redistribute throughout the chicken, making it more tender and locking in the juices. 6.After resting, slice the chicken breasts against the grain and serve. You can serve this however way you wish – with your favorite veggies, salad, or with rice, quinoa, or if you’re looking for lowcarb/keto options, my @kaizenfoodco lowcarb rice. ENJOY . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #chicken

Shredhappens

66,620 görüntüleme • 18 gün önce

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot

Crockpot BBQ Chicken w/ Mac ’N Cheese Low-Cal | High-Protein | Budget-Friendly Who says you can’t enjoy BBQ and mac ‘n cheese while staying on track? This meal prep is packed with protein, full of flavor, and keeps your goals in check! Ingredients: 3 (8 oz) chicken breasts (24 oz total) 18 oz G. Hughes sugar-free BBQ sauce 12 oz uncooked barilla protein macaroni pasta 7 oz reduced-fat cheddar cheese 2 oz Asiago cheese 2 cups fat-free milk 2 tbsp light butter 2 tbsp all-purpose flour 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp ranch seasoning 1 tsp salt ½ tsp black pepper ¼ tsp smoked paprika ¼ tsp cayenne pepper How to Make It: 1️⃣ Crockpot Chicken: Add chicken breasts to the crockpot. Pour BBQ sauce over the top and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred when done. 2️⃣ Mac ’N Cheese: Cook macaroni per package instructions. In a saucepan, melt butter, whisk in flour and dry spices and seasoning then slowly add milk. Stir until thickened, then mix in cheeses until smooth. 3️⃣ Portion It Out: Divide evenly into 6 meal prep containers—BBQ chicken on one side, mac ‘n cheese on the other! Macros Per Serving: 513 Calories 49g protein 49g carbohydrates 13g fat *makes 6 servings Meal prepping doesn’t have to be boring! Try this out and let me know what you think! 🍽 #macrofriendly #macro #mealprep #nutrition #prep #fitness #macncheese #bbqchicken #crockpot

Naughty Gym becoming AYA Society

20,277 görüntüleme • 1 yıl önce

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!

Incredibly easy chicken soup! This is one of my favorite meal preps Ingredients: -4 lb chicken of choice (I like using boneless chicken thighs for convenience, but you can also use breasts, a whole chicken or bone in pieces) -8 cups chicken bone broth (preferably homemade) -1 cup diced carrots -1 cup diced celery -1 cup diced yellow onion -3 cloves garlic, minced -Handful of fresh dill -Oil of choice -Salt and pepper -Noodles of choice (optional) I like using Jovial brown rice pasta here Heat a large pot over medium heat, and add a drizzle of oil. Add your onion, carrots and celery with a pinch of salt, and saute until they start to soften, about 5-6 minutes. Add the crushed garlic, and saute for 1 extra minute. Add the broth, fresh dill and chicken. Reduce the heat to medium-low, and simmer until the chicken easily shreds, about 45 minutes (if using bone-in chicken this will take longer). Remove the chicken and shred into bite sized pieces, then add it back to the soup. Season with salt and pepper to taste, and enjoy! This is great with brown rice noodles, or egg noodles depending on your preferences and goals. Keep in mind, this is designed to be as quick and easy as possible! You can also use a whole chicken to get the extra nutrients from the skin & bones, it will just take longer. Enjoy!

Cooking with Chris

31,111 görüntüleme • 8 ay önce

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.

POV Husband

256,506 görüntüleme • 1 yıl önce

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes

💥CHILE LIME CHIPOTLE CHICKEN This is the secret to making some of the easiest, best chicken right in your home oven. The spices come together incredibly well and the chicken come out so juicy, so flavorful, and it makes for easy meals all week long. You can make high protein bowls, tacos, quesadillas, or just pair the chicken with your favorite air fried veggies. I used my @kaizenfoodco high protein low carb rice, but use whatever rice you prefer! Here is how to make it: 1 Start with 2.5 lbs boneless chicken thighs. Trim off any excess fat to the extent you’d like and place inside a large bowl. 2 Season the chicken with a few generous pinches of salt & pepper, 1 tbsp paprika, 1 tbsp Aleppo pepper or chili flakes of choice, 1 tbsp garlic powder, 1/2 tbsp chipotle powder, 1/2 tsp coriander, 1/4 tsp cayenne pepper. We’ll also add 2 tbsp fresh cilantro, 1 tbsp olive oil, 2 tbsp yogurt, and juice of 1 large lime to add a lot more flavor and tenderize the chicken. 3 Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate for 2-4 hrs but if you want to make it right away, you can. 4 When you’re ready to make it, remove the chicken from the fridge and let it come up to room temp before placing it in the oven, about 30 mins. Then preheat your oven to 425F. Pack the marinated chicken tightly inside a loaf pan (my size is roughly 8.5x4.5x2.5). Place in the oven for 50-55 mins at 425F. 5 Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices. I like to pour this over the chicken before serving, or even use it as a broth or base for soups. 6 Flip the pan over a cutting board and cut the chicken into strips, cubes, or whatever shape you like. 7 Then serve it however way you wish. I made an amazing high protein lowcarb chicken and rice bowl with 55g protein with my kaizen lowcarb rice , baby kale, avocado, fresh cilantro, and a garlicky white sauce and it was SO Good. . ENJOY! . . . #highproteinmeals #healthyrecipes #lowcarb #lowcarbrecipes #ketorecipes

Shredhappens

36,257 görüntüleme • 1 ay önce

Out of 3 matches, we won only 1 match, and that was when RO-KO both scored runs. This says it all about how well India is dependent on both in ODI. Goats for a reason 🙇‍♂️

Out of 3 matches, we won only 1 match, and that was when RO-KO both scored runs. This says it all about how well India is dependent on both in ODI. Goats for a reason 🙇‍♂️

EpicCommentsTelugu

39,951 görüntüleme • 11 ay önce

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Chicken Ceasar Sliders 1 Package King’s Hawaiian Slider Buns 4-5 thin sliced chicken breasts 2 eggs 1 cup breadcrumbs 1/4 cup milk 1 cup flour 2-3 cups Romaine lettuce 1/2 cup ranch 1/4 cup shredded Parmesan cheese Salt and pepper to taste 3/4 cup shredded Parmesan cheese set aside for topping at end *enough high heat oil to cover the bottom of your pan Place flour and bread crumbs in seperate containers for breading, in 3rd bowl mix eggs and milk to make egg wash Take chicken and coat with flour on everyside, place in egg wash and coat entirely. Press while soaking into the breadcrumbs so chicken has a thick coating Let chicken rest on plate for 5-10 mins or overnight in the fridge so batter sets Heat up oil in your pan to fry, laying chicken away from you cook til 165 internal and golden brown on both sides Place on papertown to drain excess oil In large bowl add lettuce, ranch, and Parmesan cheese and mix, you can do this step whenever just keep it in the fridge til you’re ready to use it Placing your slider buns down on your cutting board and removing the top buns. Place chicken evenly on bottom buns then top with salad mixture, sprinkle on desired amount of additional cheese and salt and pepper to taste Add top bun and slice to serve!

Justin Holmes

34,650 görüntüleme • 1 yıl önce

Okay, I have to confirm this one. The baking soda trick for ground meat? It works. Shoutout to America's Test Kitchen for putting this out there, because I've actually been doing this for a couple years now with my meal prep crew every single Sunday. And it's not just ground beef. Ground chicken, ground turkey, ground everything, same result. Here's the thing, it's not only about the color. The texture and flavor genuinely change too. It's been an absolute game changer for our prep days. Try it yourself this week: 1. Add about 1/4 tsp baking soda per pound of ground meat before cooking 2. Mix it in evenly and let it sit 15-20 minutes 3. Cook as usual and notice the color and texture difference Give it a shot on your next prep day and let me know what you notice, my friend.

Okay, I have to confirm this one. The baking soda trick for ground meat? It works. Shoutout to America's Test Kitchen for putting this out there, because I've actually been doing this for a couple years now with my meal prep crew every single Sunday. And it's not just ground beef. Ground chicken, ground turkey, ground everything, same result. Here's the thing, it's not only about the color. The texture and flavor genuinely change too. It's been an absolute game changer for our prep days. Try it yourself this week: 1. Add about 1/4 tsp baking soda per pound of ground meat before cooking 2. Mix it in evenly and let it sit 15-20 minutes 3. Cook as usual and notice the color and texture difference Give it a shot on your next prep day and let me know what you notice, my friend.

Chris Powell

467,638 görüntüleme • 21 gün önce

Bell Bell Pepper Stuffed Sandwich: Your Low-Carb, Gluten-Free Hero Craving a sandwich without the bread? Swap the carbs for crisp, colorful bell peppers! This genius hack delivers all the flavors and fillings you love while slashing calories and eliminating gluten. Perfect for keto, low-carb days, or anyone wanting a fresh twist. **Ingredients (serves 1, ~350-450 calories depending on fillings):** - 1 large bell pepper (red, yellow, or orange for sweetness) - Your favorite proteins: sliced turkey, ham, roast beef, or grilled chicken (3-4 oz) - Cheese slices or crumbled feta - Veggies: lettuce, spinach, tomato slices, avocado, cucumber, red onion - Optional: mayo, mustard, olive oil drizzle, herbs, or hot sauce **How to make it:** 1. Slice the bell pepper in half lengthwise. Remove seeds and ribs for a clean “bun.” 2. Layer ingredients inside one half: start with lettuce to keep things crisp, add protein, cheese, veggies, and sauces. 3. Season with salt, pepper, Italian herbs, or everything bagel seasoning. 4. Cap it with the other pepper half. Press gently and secure with toothpicks if needed. **Pro tips:** Grill the assembled pepper for a warm, smoky version. Use mini peppers for bite-sized snacks. One large bell pepper adds only ~6g net carbs and a burst of vitamin C—way better than bread! This handheld meal feels indulgent yet light. The pepper’s natural crunch replaces bread texture beautifully, while keeping everything juicy and contained. Great for meal prep, picnics, or quick lunches. Customize endlessly: Italian sub-style with salami and provolone, Greek with feta and olives, or veggie-loaded for plant-based days. Skip the bloat, enjoy the crunch, and stay on track deliciously! Ready to try? What fillings would you stuff in yours?

Bell Bell Pepper Stuffed Sandwich: Your Low-Carb, Gluten-Free Hero Craving a sandwich without the bread? Swap the carbs for crisp, colorful bell peppers! This genius hack delivers all the flavors and fillings you love while slashing calories and eliminating gluten. Perfect for keto, low-carb days, or anyone wanting a fresh twist. Ingredients (serves 1, ~350-450 calories depending on fillings): - 1 large bell pepper (red, yellow, or orange for sweetness) - Your favorite proteins: sliced turkey, ham, roast beef, or grilled chicken (3-4 oz) - Cheese slices or crumbled feta - Veggies: lettuce, spinach, tomato slices, avocado, cucumber, red onion - Optional: mayo, mustard, olive oil drizzle, herbs, or hot sauce How to make it: 1. Slice the bell pepper in half lengthwise. Remove seeds and ribs for a clean “bun.” 2. Layer ingredients inside one half: start with lettuce to keep things crisp, add protein, cheese, veggies, and sauces. 3. Season with salt, pepper, Italian herbs, or everything bagel seasoning. 4. Cap it with the other pepper half. Press gently and secure with toothpicks if needed. Pro tips: Grill the assembled pepper for a warm, smoky version. Use mini peppers for bite-sized snacks. One large bell pepper adds only ~6g net carbs and a burst of vitamin C—way better than bread! This handheld meal feels indulgent yet light. The pepper’s natural crunch replaces bread texture beautifully, while keeping everything juicy and contained. Great for meal prep, picnics, or quick lunches. Customize endlessly: Italian sub-style with salami and provolone, Greek with feta and olives, or veggie-loaded for plant-based days. Skip the bloat, enjoy the crunch, and stay on track deliciously! Ready to try? What fillings would you stuff in yours?

🚫👁️Drinks on Saturday🇺🇸

21,279 görüntüleme • 4 ay önce

Would you try this HEALTHY HIGH PROTEIN 🍅 TOMATO BASIL SOUP?? This whole pot has an insane 79 grams protein. Divide this into 4 generous servings, each with just 230 calories, and 20 grams of protein to keep you insanely full. Plus, what really makes this soup special is the antioxidants, lycopene, and benefits you get from the tomato, garlic, and bell pepper that are so good for your heart health, skin health, and keeping your immune system strong. This is such an easy healthy meal idea, or a great easy meal prep option. So feel free to make it in advance for a light lunch or healthy dinner throughout the week. Here is how I made it: 1️⃣ Preheat oven to 400F. 2️⃣ Grab an oven safe dish or try. Toss in 4-4.5 pints of your favorite tomato. I like cherry tomatos best for this. 3️⃣ Roughly cut 1 large onion and 1 red bell pepper and add them to the tray. 4️⃣ Toss in half a garlic bulb or 6-10 garlic cloves. 5️⃣ Drizzle everything with 2 tbsp olive oil, season with salt, pepper, and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, and 1 tbsp paprika. Toss well. 6️⃣ Pop into your oven for 60-70 mins at 400F. Keep an eye on it as ovens vary. When it’s done, carefully place all your veggies into a blender or large pot. 7️⃣ To the blender, to boost the protein add 1 full container chicken or beef bone broth, and 3 servings of cottage cheese, along with a huge handful of fresh basil. Basil is key! 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, as you like. Salt is very important to bringing out flavor. 9️⃣ Pour into bowls and enjoy hot as is, or you can drizzle some of your favorite hot sauce, some cream, or some basil oil or fresh basil! 🌿 If you make this, be sure to let me know on SHREDHAPPENS. I love sharing healthy recipes with you! . . . . #soup #healthyrecipes #healthyfoodshare #lowcarb #keto

Would you try this HEALTHY HIGH PROTEIN 🍅 TOMATO BASIL SOUP?? This whole pot has an insane 79 grams protein. Divide this into 4 generous servings, each with just 230 calories, and 20 grams of protein to keep you insanely full. Plus, what really makes this soup special is the antioxidants, lycopene, and benefits you get from the tomato, garlic, and bell pepper that are so good for your heart health, skin health, and keeping your immune system strong. This is such an easy healthy meal idea, or a great easy meal prep option. So feel free to make it in advance for a light lunch or healthy dinner throughout the week. Here is how I made it: 1️⃣ Preheat oven to 400F. 2️⃣ Grab an oven safe dish or try. Toss in 4-4.5 pints of your favorite tomato. I like cherry tomatos best for this. 3️⃣ Roughly cut 1 large onion and 1 red bell pepper and add them to the tray. 4️⃣ Toss in half a garlic bulb or 6-10 garlic cloves. 5️⃣ Drizzle everything with 2 tbsp olive oil, season with salt, pepper, and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, and 1 tbsp paprika. Toss well. 6️⃣ Pop into your oven for 60-70 mins at 400F. Keep an eye on it as ovens vary. When it’s done, carefully place all your veggies into a blender or large pot. 7️⃣ To the blender, to boost the protein add 1 full container chicken or beef bone broth, and 3 servings of cottage cheese, along with a huge handful of fresh basil. Basil is key! 8️⃣ Blend or use an immersion blender until silky smooth. Taste and adjust with more salt, pepper, fresh basil, as you like. Salt is very important to bringing out flavor. 9️⃣ Pour into bowls and enjoy hot as is, or you can drizzle some of your favorite hot sauce, some cream, or some basil oil or fresh basil! 🌿 If you make this, be sure to let me know on SHREDHAPPENS. I love sharing healthy recipes with you! . . . . #soup #healthyrecipes #healthyfoodshare #lowcarb #keto

Shredhappens

80,244 görüntüleme • 21 gün önce

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

Keren 🇮🇱

15,583 görüntüleme • 3 ay önce

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. not shown in video was me adding shallots in after garlic See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine

Geoffrey Zakarian

76,635 görüntüleme • 5 ay önce

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. not shown in video was me adding shallots in after garlic See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine

Geoffrey Zakarian

27,931 görüntüleme • 2 ay önce

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Scott Conant

40,771 görüntüleme • 4 ay önce

DO NOT come for me UNTIL you try it I’m trying to add more fiber to our diet and this was INSANE 😍 Best with homemade sourdough but you could do it with pasta if you eat pasta we just don’t. You could also do it with potatoes or lettuce wraps :) High protein Pesto white beans Sauce: 3/4 cup cottage cheese 2 cups kale 1/2 cup basil (I blanched the kale and basil to make it bright green) 3 cloves garlic 1/4 cup toasted pine nuts 1/2 cup milk 1/4 cup GOOD Parmesan Salt Pepper to taste Blend In a skillet: 1/2 shallot Red pepper flakes 2 cans white beans 1/4 cup chicken broth Simmer for 10 min Takeoff heat and add diced cherry tomatoes Add your sauce and 1/4 cup shredded mozzarella (aka sprinkle some pepper on top. 1/4 of the recipe is 35g protein and 375 calories. Tons of fiber. Here is a video and a better pic of the color 😍

DO NOT come for me UNTIL you try it I’m trying to add more fiber to our diet and this was INSANE 😍 Best with homemade sourdough but you could do it with pasta if you eat pasta we just don’t. You could also do it with potatoes or lettuce wraps :) High protein Pesto white beans Sauce: 3/4 cup cottage cheese 2 cups kale 1/2 cup basil (I blanched the kale and basil to make it bright green) 3 cloves garlic 1/4 cup toasted pine nuts 1/2 cup milk 1/4 cup GOOD Parmesan Salt Pepper to taste Blend In a skillet: 1/2 shallot Red pepper flakes 2 cans white beans 1/4 cup chicken broth Simmer for 10 min Takeoff heat and add diced cherry tomatoes Add your sauce and 1/4 cup shredded mozzarella (aka sprinkle some pepper on top. 1/4 of the recipe is 35g protein and 375 calories. Tons of fiber. Here is a video and a better pic of the color 😍

🌷 LIZZIE🌷

26,407 görüntüleme • 20 gün önce

Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead. If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice. Here is how I made it: 1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly. 2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too. 3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well. 5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes

Stop making boring salads, and instead make them like this Mediterranean Steak & Crispy Chickpea Salad instead. If you love mediterranean recipes and mediterranean flavors, and want an incredible summer salad, this is such a good option. It’s one of the best flavor combinations and its SO good. The crispy chickpeas add such a nice crunch and a little more protein. You can always swap those out for crispy rice or quinoa, or if you’re lowcarb, my high protein lowcarb Kaizen rice. Here is how I made it: 1.Roast the chickpeas in the oven while you work the rest. Grab a can of chickpeas. Rinse with water well, then strain and pat try with a kitchen towel. Add it to an oven safe dish. Drizzle with 2 tbsp olive oil, season with salt, pepper, and season with 1 tbsp thyme, 1 tbsp sweet paprika, and 1 tbsp garlic powder. Mix well then pop in the oven at 425F for 27-30 mins. Then let cool slightly. 2.Prep your salad base. I finely chopped 5oz arugula, thinly diced 4-5 Persian cucumbers, finely diced 1 large red onion, and thinly sliced half a pint of cherry tomato. You can add as many fresh herbs you want here. At a minimum I recommend finely chopping a large handful of fresh parsley (yielding about 3/4 cup), but feel free to add fresh mint and cilantro on top of it, too. 3.Cube up 1lb steak, drizzle with 1/2 tsp olive oil then season it with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tsp oregano, 1 tsp chili flakes, & generous salt+pepper. Cook on medium-high heat for 8 mins, or until cooked to your liking. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 1 tsp sumac, 1 tsp oregano, and 1 tsp garlic powder. Shake really well. 5.Grab a salad bowl, add your veggies at the base, add the cooked steak, top with the fresh herbs, toss in the roasted chickpeas, then add the sauce, toss it really well and ENJOY! If you make this, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . #salads #healthyrecipes #mediterraneanfood #healthyfoodshare #lowcarbrecipes

Shredhappens

41,418 görüntüleme • 1 ay önce

See full detailed video on YT (including how to make quick pickle ginger and easy miso soup). Iink in bi0. Must say Costco tempura shrimp is pretty good for a prepackaged product (except we don’t like the sauce that comes with it). Here’s how we quickly level up the tempura shrimp… make green dragon or make tendon (tempura donburi). It’s an easy way to impress your guests too. Green dragon roll -Seaweed for maki or gimbap -Cucumber -Avocado -Sushi rice -Wasabi and soy sauce for dipping Sushi Rice 2 cup (426g) Cooked sushi rice (from about 1 cup uncooked rice) 4 tsp Vinegar 2 tsp Sugar 1 tsp Salt Donburi Sauce 1.5 cup Water 4.5 TBSSoy sauce 2.3 TBSBrown sugar 2.5 TBSRice wine #costcofinds #sushi #tempura #costcohaul #costco

See full detailed video on YT (including how to make quick pickle ginger and easy miso soup). Iink in bi0. Must say Costco tempura shrimp is pretty good for a prepackaged product (except we don’t like the sauce that comes with it). Here’s how we quickly level up the tempura shrimp… make green dragon or make tendon (tempura donburi). It’s an easy way to impress your guests too. Green dragon roll -Seaweed for maki or gimbap -Cucumber -Avocado -Sushi rice -Wasabi and soy sauce for dipping Sushi Rice 2 cup (426g) Cooked sushi rice (from about 1 cup uncooked rice) 4 tsp Vinegar 2 tsp Sugar 1 tsp Salt Donburi Sauce 1.5 cup Water 4.5 TBSSoy sauce 2.3 TBSBrown sugar 2.5 TBSRice wine #costcofinds #sushi #tempura #costcohaul #costco

Crazy Korean Cooking

44,136 görüntüleme • 10 ay önce

Homemade crab cakes (my favorite food on planet earth) In a bowl mix the following: - 1 pound crab meat - 1.5 cups of bread crumbs (I used stale bread) - .5 red bell pepper - 2 green onions - 1 stalk of celery - 1 clove garlic - 1/3 cup mayonnaise - 1/4 cup Dijon mustard - 2 tbsp Worcestershire sauce Seasonings - I recommend Old Bay (I didn’t have any) but if you don’t have it or forget it, salt, pepper, cayenne, chili, garlic, onion, coriander, paprika etc. all the things. Cook the cakes on each side for about 3 minutes or so (until golden brown) in a combination of beef tallow and butter. Sprinkle lemon juice as it’s cooking. For the sauce: - Fresh Dill - Sour Cream - Lemon Juice - Extra Virgin Olive Oil

Homemade crab cakes (my favorite food on planet earth) In a bowl mix the following: - 1 pound crab meat - 1.5 cups of bread crumbs (I used stale bread) - .5 red bell pepper - 2 green onions - 1 stalk of celery - 1 clove garlic - 1/3 cup mayonnaise - 1/4 cup Dijon mustard - 2 tbsp Worcestershire sauce Seasonings - I recommend Old Bay (I didn’t have any) but if you don’t have it or forget it, salt, pepper, cayenne, chili, garlic, onion, coriander, paprika etc. all the things. Cook the cakes on each side for about 3 minutes or so (until golden brown) in a combination of beef tallow and butter. Sprinkle lemon juice as it’s cooking. For the sauce: - Fresh Dill - Sour Cream - Lemon Juice - Extra Virgin Olive Oil

DadChef

96,994 görüntüleme • 2 yıl önce