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🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle... with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplateshow more

Shredhappens

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10,250 görüntüleme • 14 gün önce •via X (Twitter)

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PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein

PROTEIN STEAK WRAPS (AND FLATBREADS MADE WITH YOGURT!) Makes 4: 460 CALS, 40G PROTEIN each If you told 350lb version of me that I could eat food like this, feel good AND lose weight, I honestly wouldn’t have believed you. Ive lost over 150lbs eating incredibly tasty healthy recipes like this. It’s delicious, brings on the protein, and keeps me insanely full. If you’re watching carbs, you can sub in lupin flour for half of the flour to reduce carbs and get even more protein. Protein Flatbreads: 2/3 cup gluten free all purpose flour (or regular purpose flour) 2/3 cup Greek yogurt 1/2 tsp baking powder A couple generous pinches salt Optional topping: Olive oil + Everything Bagel Seasoning Steak: 1.25lb skirt steak 1 tsp olive oil 1/2 tbsp paprika 1/2 tbsp garlic powder 1/2 tbsp oregano Salt & pepper Yogurt spread: 1 cup Greek yogurt 1 minced garlic clove 3–4 tbsp finely chopped dill Juice of half a lemon Pinch of salt & pepper Onion salad: 1 small red onion thinly sliced 4 tbsp fresh parsley, finely chopped Juice of 1/2 lemon 1 tbsp sumac Salt 1.Season steak - drizzle with olive oil, add the spices above, mix well, then airfry at 400F for 10 mins. Remove & let rest before slicing. 2.For the flatbreads, mix flour, yogurt, baking powder, and salt until you have a nice dough. Divide into 4 equal pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment paper with oil, and press each portion out into thin flatbreads. Create little spots with your fingers, and spray or brush lightly with oil, sprinkle with everything bagel, and pop in the oven at 375F for 18-20 mins (time varies by oven). Remove and let cool slightly, then cover with a towel so they stay soft. 3.Make the yogurt spread and the onion salad with the ingredients above. 4.Then just assemble! Spread yogurt sauce, add roasted red pepper slices, 5oz steak, a large handful of the onion salad, and finish with extra parsley + sumac & enjoy. If you make it, let me know on SHREDHAPPENS. ENJOY! . . . . #healthyrecipes #healthyfoodshare #goodmoodfood #mediterraneanfood #highprotein

Shredhappens

43,262 görüntüleme • 1 ay önce

SUMMER SALAD IDEA: Mediterranean Chicken, Pistachio, & Herb Salad If you love mediterranean recipes and mediterranean food, and you want an amazing summer salad that hits all the right notes, then try making this easy salad at home. Its got one of the best flavor combinations, its so easy to make, and SO good. I love pulsing cauliflower into snowflakes here, it adds such a nice texture, and it’s almost like having couscous in the salad. Here is how I made it: 1.Lets prep the chicken first and let it marinade. Add 1lb of chicken thighs to a bowl. Drizzle with 1 tsp olive oil. Season with salt, pepper. Add the zest and juice of a small lemon, 2 tbsp tomato paste, 1 tbsp oregano, 1/2 tbsp garlic powder, and 1/2 tbsp harissa spice or paprika. Mix really well. Ideally let this marinate for 1-2 hours, or you can also just pop it into the oven at 400F for 30 mins, or your airfryer at 400F for 20 minutes. 2.Prep your salad base. I finely chopped 5oz arugula and added to a salad bowl. I also pulsed the florets from half a head of cauliflower in a high powered blender or food processor until they have a super fine consistency. Add those to the bowl with 4 thinly sliced Persian cucumbers, 1/2 large red onion finely diced, 3-4 scallions 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 to this as well. 3.Dice up the cooked chicken and add it to the salad bowl, along side 1/4 to 1/3 cup of toasted pistachios. If you dont like pistachios, you can always swap it in for pecans or walnuts. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 2 tsp oregano, 1 tsp onion powder, and a pinch of aleppo pepper flakes. Shake really well. 5.Pour the dressing over the salad, toss well, taste & adjust with more lemon, salt, or olive oil! If you make this salad recipe, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . . #salads #lowcarb #healthyrecipes #mediterraneanfood

SUMMER SALAD IDEA: Mediterranean Chicken, Pistachio, & Herb Salad If you love mediterranean recipes and mediterranean food, and you want an amazing summer salad that hits all the right notes, then try making this easy salad at home. Its got one of the best flavor combinations, its so easy to make, and SO good. I love pulsing cauliflower into snowflakes here, it adds such a nice texture, and it’s almost like having couscous in the salad. Here is how I made it: 1.Lets prep the chicken first and let it marinade. Add 1lb of chicken thighs to a bowl. Drizzle with 1 tsp olive oil. Season with salt, pepper. Add the zest and juice of a small lemon, 2 tbsp tomato paste, 1 tbsp oregano, 1/2 tbsp garlic powder, and 1/2 tbsp harissa spice or paprika. Mix really well. Ideally let this marinate for 1-2 hours, or you can also just pop it into the oven at 400F for 30 mins, or your airfryer at 400F for 20 minutes. 2.Prep your salad base. I finely chopped 5oz arugula and added to a salad bowl. I also pulsed the florets from half a head of cauliflower in a high powered blender or food processor until they have a super fine consistency. Add those to the bowl with 4 thinly sliced Persian cucumbers, 1/2 large red onion finely diced, 3-4 scallions 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 to this as well. 3.Dice up the cooked chicken and add it to the salad bowl, along side 1/4 to 1/3 cup of toasted pistachios. If you dont like pistachios, you can always swap it in for pecans or walnuts. 4.For the dressing, in a jar add 1/4 cup olive oil, the juice and zest of a large lemon, 2 tbsp tomato paste, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, salt, pepper, 2 tsp oregano, 1 tsp onion powder, and a pinch of aleppo pepper flakes. Shake really well. 5.Pour the dressing over the salad, toss well, taste & adjust with more lemon, salt, or olive oil! If you make this salad recipe, be sure to let me know on SHREDHAPPENS! ENJOY! . . . . . . #salads #lowcarb #healthyrecipes #mediterraneanfood

Shredhappens

14,546 görüntüleme • 25 gün önce

Here's your reminder that your table should always have a bowl of bread dip with a good loaf of crusty bread 🥖 Recipe 1/2 cup delicious olive oil 1 tsp Italian seasoning 1/2 tsp (or more) hot pepper flakes 1 tbsp chopped parsley Pinch of salt and pepper 1–2 cloves garlic, minced or grated 2–3 tbsp freshly grated Parmesan Drizzle of good thick balsamic (about 1 tbsp)

Here's your reminder that your table should always have a bowl of bread dip with a good loaf of crusty bread 🥖 Recipe 1/2 cup delicious olive oil 1 tsp Italian seasoning 1/2 tsp (or more) hot pepper flakes 1 tbsp chopped parsley Pinch of salt and pepper 1–2 cloves garlic, minced or grated 2–3 tbsp freshly grated Parmesan Drizzle of good thick balsamic (about 1 tbsp)

Elle Lookbook

701,246 görüntüleme • 6 ay önce

Wife's favorite: tomato soup with grilled cheese. For me it's usually a burger and this time I made beer battered onion rings. Superfood salad: 1/4 cup chopped parsley 3/4 cup quinoa (warmed up in microwave) 1/3 cup hemp seeds 1/3 cup diced bell pepper Olive oil vinaigrette: 1/2 cup olive oil 3 Tbsp red wine vinegar (or apple cider vinegar) 1/2 tsp thyme 1/2 Tbsp sugar (or honey, agave) Salt & pepper to taste Lightly dress the salad with vinaigrette Beer-battered onion rings: Onion ring batter 1/2 cup ap flour 1/2 tsp baking powder 1/2 Tbsp paprika 1/2 Tbsp garlic powder Little bit of salt & pepper Add beer until thick batter consistency Cut yellow onions in ~1/2 inch thick chunks and remove individual rings for onion rings. First dredge in cornstarch. Fry in oil at 375-400F. Oil has to stay hot so it doesn't get soggy. Fry a few pieces at a time to get the crispiness.

Wife's favorite: tomato soup with grilled cheese. For me it's usually a burger and this time I made beer battered onion rings. Superfood salad: 1/4 cup chopped parsley 3/4 cup quinoa (warmed up in microwave) 1/3 cup hemp seeds 1/3 cup diced bell pepper Olive oil vinaigrette: 1/2 cup olive oil 3 Tbsp red wine vinegar (or apple cider vinegar) 1/2 tsp thyme 1/2 Tbsp sugar (or honey, agave) Salt & pepper to taste Lightly dress the salad with vinaigrette Beer-battered onion rings: Onion ring batter 1/2 cup ap flour 1/2 tsp baking powder 1/2 Tbsp paprika 1/2 Tbsp garlic powder Little bit of salt & pepper Add beer until thick batter consistency Cut yellow onions in ~1/2 inch thick chunks and remove individual rings for onion rings. First dredge in cornstarch. Fry in oil at 375-400F. Oil has to stay hot so it doesn't get soggy. Fry a few pieces at a time to get the crispiness.

POV Husband

58,305 görüntüleme • 5 ay önce

Easy tri-tip bites with homemade Chimichurri sauce Homemade Chimichurri Sauce Recipe - 1 bunch cilantro (chopped) - 1 bunch flat leaf parsley (chopped) - 1/2 red bell pepper (diced) - 1 shallot (diced) - 3-4 cloves garlic (minced) - 2 TBSP red wine vinegar - 1/4 cup olive oil - 1 tsp kosher salt - 1 tsp cracked black pepper Directions: 1. Combine cilantro, parsley, red bell pepper, shallot and garlic in a bowl. 2. Add the red wine vinegar, olive oil, salt and pepper. Stir to combine. Allow to set for at least one hour before serving.

Easy tri-tip bites with homemade Chimichurri sauce Homemade Chimichurri Sauce Recipe - 1 bunch cilantro (chopped) - 1 bunch flat leaf parsley (chopped) - 1/2 red bell pepper (diced) - 1 shallot (diced) - 3-4 cloves garlic (minced) - 2 TBSP red wine vinegar - 1/4 cup olive oil - 1 tsp kosher salt - 1 tsp cracked black pepper Directions: 1. Combine cilantro, parsley, red bell pepper, shallot and garlic in a bowl. 2. Add the red wine vinegar, olive oil, salt and pepper. Stir to combine. Allow to set for at least one hour before serving.

Malcom Reed

68,012 görüntüleme • 7 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

256,301 görüntüleme • 10 ay önce

One of the easier Korean dishes to make with few simple ingredients. Try at home and let me know what you think. Feeds 3-4 people: Boil ~4lbs of chicken legs for 5 mins and remove and rinse under cold water Add: 1/2 cup soy sauce 1/2 cup mirin 5 tbsp gochugaru 2 tbsp sugar 1 tbsp gochujang 1 cup water 4 tbsp minced garlic 2-3 medium potatoes 1/2 onion Boil for about 20mins until potatoes are soft. Then add green onion, korean chili peppers, and boil for another 5 mins then serve. Leftovers are good because this usually tastes better the next day.

One of the easier Korean dishes to make with few simple ingredients. Try at home and let me know what you think. Feeds 3-4 people: Boil ~4lbs of chicken legs for 5 mins and remove and rinse under cold water Add: 1/2 cup soy sauce 1/2 cup mirin 5 tbsp gochugaru 2 tbsp sugar 1 tbsp gochujang 1 cup water 4 tbsp minced garlic 2-3 medium potatoes 1/2 onion Boil for about 20mins until potatoes are soft. Then add green onion, korean chili peppers, and boil for another 5 mins then serve. Leftovers are good because this usually tastes better the next day.

POV Husband

211,030 görüntüleme • 8 ay önce

🥕CRISPY CARROT FRIES These carrot fries are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. They’re a great healthy fry alternative and so good! Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. If you dont do this, or skip the parmesan, they will be delicious, but just not crispy! Here is how I made them: 1.Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft. a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated. 3.Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area. the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top. At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins. 5.I served this with my creamy chili lime sauce. To make it, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish Eat these hot so they’re crispy, and ENJOY! If you make these, be sure to let me know what you think on SHREDHAPPENS! I share high protein recipes and Mediterranean food that’s so easy and so good! . . . . #healthyrecipes #healthyfoodshare #lowcarb #goodmoodfood #whatsonmyplate

🥕CRISPY CARROT FRIES These carrot fries are UNREAL. They’re actually crispy and the perfect balance of sweet, salty, and smoky. If you’re looking for a delicious side, you’ve gotta make these. They’re a great healthy fry alternative and so good! Very important: a high heat oven is super critical for this recipe, we’re gonna be baking these at 450F. If you dont do this, or skip the parmesan, they will be delicious, but just not crispy! Here is how I made them: 1.Start by peeling 6-8 medium carrots. Cut them down the middle, then again, then again so they are into fry shapes. You want it to be about 1/4 to 1/3 inch thick max so it cooks evenly and gets crispy. If they are too thick, they will be soft. a bowl, combine 4-5 tbsp olive oil, a couple pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and some red chili flakes. Mix well, then toss in the carrots and make sure they’re evenly coated. 3.Finely shred some parmesan cheese in a bowl (about 2 cups) and dip the carrots in and coat evenly across the entire surface area. the carrot fries on parchment paper on a baking tray and put in the oven at 450F for 18-20 mins, until nice and crispy at the top. At 18-20, flip, top with more cheese (optional, if desired) and put back in the oven for another 2-3 mins. 5.I served this with my creamy chili lime sauce. To make it, combine 3 tbsp sour cream (or thick yogurt), 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, a couple pinches salt, and the juice of half a lime in a bowl. Mix well, taste and adjust as you wish Eat these hot so they’re crispy, and ENJOY! If you make these, be sure to let me know what you think on SHREDHAPPENS! I share high protein recipes and Mediterranean food that’s so easy and so good! . . . . #healthyrecipes #healthyfoodshare #lowcarb #goodmoodfood #whatsonmyplate

Shredhappens

112,332 görüntüleme • 8 gün önce

Steak bites and Potatoes Using steak bites, season with salt, pepper & garlic In a cast iron pan of high heat, sear steak in 1tbsp oil for 3-5 minutes until it hits your desired doneness Remove steak and add in a bag of yellow potatoes that have been cut in 114 Season with salt, pepper, garlic and paprika Cook over medium heat for 5-7 minutes until potatoes are tender Add steak back in, 1 stick of butter, 4 cloves garlic, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary and a pinch of red pepper flakes Stir over low until the butter melts and everything is coated well Serve and enjoy!! 🎥 g_bque | IG

Steak bites and Potatoes Using steak bites, season with salt, pepper & garlic In a cast iron pan of high heat, sear steak in 1tbsp oil for 3-5 minutes until it hits your desired doneness Remove steak and add in a bag of yellow potatoes that have been cut in 114 Season with salt, pepper, garlic and paprika Cook over medium heat for 5-7 minutes until potatoes are tender Add steak back in, 1 stick of butter, 4 cloves garlic, 2 tbsp parsley, 1 tbsp thyme, 1 tbsp rosemary and a pinch of red pepper flakes Stir over low until the butter melts and everything is coated well Serve and enjoy!! 🎥 g_bque | IG

𝕏 Cuisines

1,235,626 görüntüleme • 2 yıl önce

EASY high protein chicken salad that just works. This has lots of Mediterranean food flavors, plus 134g protein in total. Divide this into 3 super filling servings, to get 44g protein for just 370 calories. This combination is so delicious, so refreshing, with lots of Mediterranean flavors. I added a touch of pickle juice to the dressing for a flavor kick - it brings everything together, and it adds such a nice touch. I’ve lost over 150 eating high-protein, lowcarb meals like this. Scoop it with some lowcarb crackers, stuff it into lettuce cups, pile it into wraps, or if you’re not lowcarb some toasted sourdough & avocado. Here’s how I made it: 1️⃣ Add 3 cups pulled or diced cooked chicken to a salad bowl. Add 4-5oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, 1/2 small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp). 2️⃣ In a separate jar, mix 1/2 cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed. 3️⃣ Pour the dressing over the salad, then toss gentlym taste and adjust however way you want. 4️⃣ You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts. If you make it, be sure to let me know on SHREDHAPPENS 🔥 I share easy high protein recipes, lowcarb meals, and lots of Mediterranean food, so check it out! ENJOY! #lowcarb #lowcarbrecipes #chickensalad #healthyrecipes #mediterraneanfood

EASY high protein chicken salad that just works. This has lots of Mediterranean food flavors, plus 134g protein in total. Divide this into 3 super filling servings, to get 44g protein for just 370 calories. This combination is so delicious, so refreshing, with lots of Mediterranean flavors. I added a touch of pickle juice to the dressing for a flavor kick - it brings everything together, and it adds such a nice touch. I’ve lost over 150 eating high-protein, lowcarb meals like this. Scoop it with some lowcarb crackers, stuff it into lettuce cups, pile it into wraps, or if you’re not lowcarb some toasted sourdough & avocado. Here’s how I made it: 1️⃣ Add 3 cups pulled or diced cooked chicken to a salad bowl. Add 4-5oz of finely chopped arugula or baby kale, 3 finely diced Persian cucumbers, 3 finely diced celery stalks, 1/2 small diced red onion, 3 thinly sliced scallions, and lots of fresh mint (about 4-5 tbsp). 2️⃣ In a separate jar, mix 1/2 cup plain Greek yogurt, 2.5 tbsp mayo, 1.5 tsp Dijon mustard, 3 tbsp pickle juice, 1/4 tsp garlic powder, 1/2 tsp salt, 1/2 tsp freshly cracked black pepper, and 1 tsp olive oil. Shake until smooth. Taste and adjust salt if needed. 3️⃣ Pour the dressing over the salad, then toss gentlym taste and adjust however way you want. 4️⃣ You can add some more fresh mint on top before serving, or some crushed up walnuts, pistachios or pine nuts. If you make it, be sure to let me know on SHREDHAPPENS 🔥 I share easy high protein recipes, lowcarb meals, and lots of Mediterranean food, so check it out! ENJOY! #lowcarb #lowcarbrecipes #chickensalad #healthyrecipes #mediterraneanfood

Shredhappens

20,078 görüntüleme • 23 gün önce

Here's the full Homemade Ranch Recipe from Jake Widmann: Mayo Ingredients (makes the base)1 whole egg (room temperature) ½ lemon, juiced 1 tsp Dijon mustard ½ tsp salt 1 cup avocado oil (I substitute a smooth olive oil) Ranch Ingredients ½ cup buttermilk or milk (adjust for desired thickness) 1 cup sour cream or plain Greek yogurt 1 whole lemon (vinegar works too), juiced 1 tbsp fresh dill (or 2 tsp dried) 1 tbsp chives 1 tbsp parsley 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder Directions Make the mayo: Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds). Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients. Mix, shake, or blend everything together until smooth. Serve and enjoy! Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients @CaptKylePatriots

Here's the full Homemade Ranch Recipe from Jake Widmann: Mayo Ingredients (makes the base)1 whole egg (room temperature) ½ lemon, juiced 1 tsp Dijon mustard ½ tsp salt 1 cup avocado oil (I substitute a smooth olive oil) Ranch Ingredients ½ cup buttermilk or milk (adjust for desired thickness) 1 cup sour cream or plain Greek yogurt 1 whole lemon (vinegar works too), juiced 1 tbsp fresh dill (or 2 tsp dried) 1 tbsp chives 1 tbsp parsley 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder Directions Make the mayo: Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds). Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients. Mix, shake, or blend everything together until smooth. Serve and enjoy! Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients @CaptKylePatriots

Capt Kyle

24,195 görüntüleme • 28 gün önce

Smoked Kielbasa and white bean soup. Perfect for leftover kielbasa from the holiday. - 1 pound smoked kielbasa - 2 cans (15.5 oz) of great northern beans drained - 1 can (14.5 oz) diced tomatoes - 1 yellow onion - 3 cloves garlic minced - 2.5 cups of kale - 1 handful of parsley - 32 oz chicken stock - 2 tbsp Worcestershire sauce - 3 tbsp butter - 1 tbsp extra virgin olive oil Seasonings: Salt, pepper, oregano, thyme, rosemary, garlic powder. Steps: 1. Add your butter and EVOO to a pot and once melted cook your smoked kielbasa for 5-7 minutes. 2. Add your onion and garlic, cook another 2-3 minutes 3. Add some seasonings 4. Add in your Worcestershire sauce and cook another 2-3 minutes 5. Add more seasonings. 5. Add in your tomatoes and beans. Combine well. 6. Add in chicken stock and simmer for 20 minutes roughly. 7. Add in your parsley and kale and cook another 10-15 minutes. 8. Serve and enjoy.

Smoked Kielbasa and white bean soup. Perfect for leftover kielbasa from the holiday. - 1 pound smoked kielbasa - 2 cans (15.5 oz) of great northern beans drained - 1 can (14.5 oz) diced tomatoes - 1 yellow onion - 3 cloves garlic minced - 2.5 cups of kale - 1 handful of parsley - 32 oz chicken stock - 2 tbsp Worcestershire sauce - 3 tbsp butter - 1 tbsp extra virgin olive oil Seasonings: Salt, pepper, oregano, thyme, rosemary, garlic powder. Steps: 1. Add your butter and EVOO to a pot and once melted cook your smoked kielbasa for 5-7 minutes. 2. Add your onion and garlic, cook another 2-3 minutes 3. Add some seasonings 4. Add in your Worcestershire sauce and cook another 2-3 minutes 5. Add more seasonings. 5. Add in your tomatoes and beans. Combine well. 6. Add in chicken stock and simmer for 20 minutes roughly. 7. Add in your parsley and kale and cook another 10-15 minutes. 8. Serve and enjoy.

DadChef

22,765 görüntüleme • 2 yıl önce

How to make galbi beef ribs. I asked my butcher to cut a giant beef rib down the middle the long way and here is the galbi marinade: For 6-8lbs of meat with bone-in: - 1 cup soy sauce - 1 cup brown sugar - 10 garlic cloves - 1 Tbsp ginger - 1/2 onion - 1 asian pear - 2 Tbsp plum extract - 2 Tbsp rice syrup - 2 tsp sesame oil - 1/2 tsp black pepper - 1 cup water

How to make galbi beef ribs. I asked my butcher to cut a giant beef rib down the middle the long way and here is the galbi marinade: For 6-8lbs of meat with bone-in: - 1 cup soy sauce - 1 cup brown sugar - 10 garlic cloves - 1 Tbsp ginger - 1/2 onion - 1 asian pear - 2 Tbsp plum extract - 2 Tbsp rice syrup - 2 tsp sesame oil - 1/2 tsp black pepper - 1 cup water

POV Husband

75,740 görüntüleme • 10 ay önce

If you want easy healthy lunch ideas, here is a high protein cucumber tuna salad that takes 5 mins, and tastes so good. Comes out to 550 calories and 94 grams of protein, 6 net carbs for the whole thing, divide into two for 2 huge servings at 275 calories and 47g protein per serving If you forgot to meal prep and you want something healthy, filling, and packed with protein in no time, you’ve got to give this cucumber tuna salad a try. It’s as easy as it gets, and so good. You can also use leftover rotisserie chicken here if you prefer. Here is how I made it: 1.Thinly slice 5-6 Persian cucumbers for a little crunch and lots of volume. Add it to a large bowl or serving dish. 2.Add 2 cans of drained tuna to the bowl. can aadd any veggies you like here, just make sure they are finely diced so you get a bit of everything in each bite. I added 1/3 cup finely diced pickles (you can also use capers), 2 finely diced green onions or scallions, 1/4 small red onion finely diced, and a large handful of finely diced cilantro or parsley. 4.Finally, let’s dress it up. I added 4 tablespoons of greek yogurt, 1.5 tbsp of mayo, 1 tbsp dijon mustard, a couple generous pinches of salt and pepper and the juice of 1/2 small lemon. Toss it up, and enjoy on its own, as is, or scooped over some bell peppers like I did. If you make this, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #highprotein #lowcarb #healthyrecipes #keto #lowcarbrecipes

If you want easy healthy lunch ideas, here is a high protein cucumber tuna salad that takes 5 mins, and tastes so good. Comes out to 550 calories and 94 grams of protein, 6 net carbs for the whole thing, divide into two for 2 huge servings at 275 calories and 47g protein per serving If you forgot to meal prep and you want something healthy, filling, and packed with protein in no time, you’ve got to give this cucumber tuna salad a try. It’s as easy as it gets, and so good. You can also use leftover rotisserie chicken here if you prefer. Here is how I made it: 1.Thinly slice 5-6 Persian cucumbers for a little crunch and lots of volume. Add it to a large bowl or serving dish. 2.Add 2 cans of drained tuna to the bowl. can aadd any veggies you like here, just make sure they are finely diced so you get a bit of everything in each bite. I added 1/3 cup finely diced pickles (you can also use capers), 2 finely diced green onions or scallions, 1/4 small red onion finely diced, and a large handful of finely diced cilantro or parsley. 4.Finally, let’s dress it up. I added 4 tablespoons of greek yogurt, 1.5 tbsp of mayo, 1 tbsp dijon mustard, a couple generous pinches of salt and pepper and the juice of 1/2 small lemon. Toss it up, and enjoy on its own, as is, or scooped over some bell peppers like I did. If you make this, be sure to let me know on SHREDHAPPENS ENJOY! . . . . #highprotein #lowcarb #healthyrecipes #keto #lowcarbrecipes

Shredhappens

22,551 görüntüleme • 26 gün önce

Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!

Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

40,330 görüntüleme • 7 ay önce

🥒 Chile Lime Cucumber Avocado Salad This one smacks in all the right ways: crispy, creamy, herby, salty, crunchy—all the textures, all the flavor. Its so easy, and so good! If you’re tired of boring salads, this is my go-to when I want something refreshing but bold. Pairs well with grilled chicken, shrimp, steak, or just eaten straight from the bowl. Here’s how I made it: 1.Start by cutting 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks. Whatever shape you like, just don’t make them too thick -you want them to soak up all the flavor. 2.Add the cucumbers to a bowl or jar. 3.Add 1 cubed avocado, 1 finely diced large shallot (or 1/3 red onion), a large handful of finely chopped cilantro. 4.Add 2 tablespoons of roasted pistachios for some crunch and flavor. 5.Finally, top it all off with 1 oz crumbled feta, the zest and juice of 1 large juicy lime, 1 tbsp olive oil, a generous pinch of salt, and ½ to 1 tbsp chile lime seasoning. 6.Close the lid and give it a good shake, or just toss it gently in the bowl. 7.Finish with more feta and finely chopped cilantro on top. Again, this would be great with a protein of your choice, or even as is. If you make this, be sure to let me know what you think! ENJOY! . . . #lowcarb #saladrecipe #cucumbersalad #chilelime #healthyrecipes #goodmoodfood #shredhappens #summerrecipes #avocadosalad

🥒 Chile Lime Cucumber Avocado Salad This one smacks in all the right ways: crispy, creamy, herby, salty, crunchy—all the textures, all the flavor. Its so easy, and so good! If you’re tired of boring salads, this is my go-to when I want something refreshing but bold. Pairs well with grilled chicken, shrimp, steak, or just eaten straight from the bowl. Here’s how I made it: 1.Start by cutting 4–5 Persian cucumbers (or 3 Japanese cucumbers) into half moons, coins, or sticks. Whatever shape you like, just don’t make them too thick -you want them to soak up all the flavor. 2.Add the cucumbers to a bowl or jar. 3.Add 1 cubed avocado, 1 finely diced large shallot (or 1/3 red onion), a large handful of finely chopped cilantro. 4.Add 2 tablespoons of roasted pistachios for some crunch and flavor. 5.Finally, top it all off with 1 oz crumbled feta, the zest and juice of 1 large juicy lime, 1 tbsp olive oil, a generous pinch of salt, and ½ to 1 tbsp chile lime seasoning. 6.Close the lid and give it a good shake, or just toss it gently in the bowl. 7.Finish with more feta and finely chopped cilantro on top. Again, this would be great with a protein of your choice, or even as is. If you make this, be sure to let me know what you think! ENJOY! . . . #lowcarb #saladrecipe #cucumbersalad #chilelime #healthyrecipes #goodmoodfood #shredhappens #summerrecipes #avocadosalad

Shredhappens

53,884 görüntüleme • 1 ay önce

You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!

You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

14,132 görüntüleme • 3 ay önce

We’re in bowl season so I’m sharing one of my favorite recipes in one of my favorite vessels. Turkey À La King—a.k.a. Thanksgiving in a bowl— is the ultimate comfort meal. Creamy, rustic, and a family favorite in my household. So from my family to yours… 4 cups diced leftover turkey (or rotisserie chicken in a bind) 2/3 cup diced celery 2/3 cup diced onions 2/3 cup diced carrots 1/2 cup diced red/orange bell pepper 1/2 cup peas 2 garlic cloves, sliced 1/3 cup sliced black olives 4 tbsp minced parsley 2 tsp dried thyme 1 tbsp minced tarragon 3 tsp chicken bouillon powder 4 tbsp butter 4 tbsp flour 2 1/4 cups turkey stock 3/4 cup milk If you want to know how to make this solid fridge clean-out dish, head to the link in my bio!

We’re in bowl season so I’m sharing one of my favorite recipes in one of my favorite vessels. Turkey À La King—a.k.a. Thanksgiving in a bowl— is the ultimate comfort meal. Creamy, rustic, and a family favorite in my household. So from my family to yours… 4 cups diced leftover turkey (or rotisserie chicken in a bind) 2/3 cup diced celery 2/3 cup diced onions 2/3 cup diced carrots 1/2 cup diced red/orange bell pepper 1/2 cup peas 2 garlic cloves, sliced 1/3 cup sliced black olives 4 tbsp minced parsley 2 tsp dried thyme 1 tbsp minced tarragon 3 tsp chicken bouillon powder 4 tbsp butter 4 tbsp flour 2 1/4 cups turkey stock 3/4 cup milk If you want to know how to make this solid fridge clean-out dish, head to the link in my bio!

Andrew Zimmern

22,109 görüntüleme • 9 ay önce