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🍆 Eggplants roll ups 🍅 Great carb free dinner or appetizer! Eggplant: -Wash, peel, cut & salt eggplant -brush with olive oil and bake Sauce: -onions, garlic, chilli -eggplant (pieces that aren’t ‘perfect’ for the roll) -tomatoes (remove skin) -basil -mushroom Filling: -ricotta -spices -Parmesan cheese -shredded chicken Line... show more

PrincessFromBabylon

104,931 subscribers

42,293 просмотров • 1 год назад •via X (Twitter)

Еда Здоровье и велнес Юмор

Anya Rossi• Live Now

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Комментарии: 5

Фото профиля 𝕄𝕆ℍ𝔸𝕄𝔼𝔻 𝔼𝕄𝔸𝔻 𝕊ℍ𝔸𝕃𝔸𝔹𝕐

𝕄𝕆ℍ𝔸𝕄𝔼𝔻 𝔼𝕄𝔸𝔻 𝕊ℍ𝔸𝕃𝔸𝔹𝕐1 год назад

By the way, Sarah, we don't care about this food as much as we care about seeing other, more exciting things.😉😍😍

Фото профиля Killua 111

Killua 1111 год назад

😂😂😂الركضة 😂😂

Фото профиля WOLVERINE 🐺

WOLVERINE 🐺1 год назад

We need your only fans

Фото профиля PrincessFromBabylon

PrincessFromBabylon1 год назад

You haven’t check my Linktree have you 🫣

Фото профиля 🐬koly🐬فين العرص صاحب البلد دي

🐬koly🐬فين العرص صاحب البلد دي1 год назад

اومال لو كنتي حلوة بقى كنتي هتعملي فينا ايه. ياستي ده انا طلعت اجمل منك وربنا. تحبي تشوفي صورتي 😄😄😄

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🤯Mediterranean Eggplant Pocket Bake If you love easy mediterranean recipes, and want a healthy weeknight dinner, you’ve got to try this amazing bake - these come out so good, so saucy, so cheesy, and so easy to make. Ingredients: 2-3 medium eggplants, sliced 1/4–1/3 inch thick Olive oil Salt For the filling: 1lb 80/20 ground beef 1/3 yellow onion, finely diced 2 garlic cloves, minced 1/2 tbsp onion powder 1 tbsp granulated garlic 1/2 tbsp sweet paprika 1 tbsp fresh parsley Salt & pepper Optional (if not low carb): 1/2 cup uncooked rice For assembly: 1/2 jar marinara or pasta sauce Sliced or shredded mozzarella cheese Chili flakes Fresh basil Shredded parmesan Here’s how I made it: 1️⃣ Preheat oven to 425°F. 2️⃣ Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices. Lay them out on an oven-safe tray without overlapping. Season with salt and drizzle with olive oil. You may need 2 trays. 3️⃣ Roast for 18–20 mins. 4️⃣ While that cooks, make your beef mixture. In a bowl, combine 1lb ground beef with diced onion, the spices above, salt, and pepper. Mix well. If using rice, add 1/2 cup uncooked rice here. 5️⃣ Form the mixture into 6-8 equal patties or balls. 6️⃣ Remove eggplant from the oven and let cool for about 1 min. Take one slice and lay it across your palm, then place another slice across it in an “X” shape. 7️⃣ Add one beef patty in the center, then fold each side over to create a pocket. Repeat for all. 8️⃣ In an oven-safe dish, spread about half a jar of marinara on the bottom. Place the eggplant pockets on top. Cover with a lid. Bake at 425°F for 22–24 mins. 9️⃣ Remove, top with mozzarella and chili flakes, then broil for 2–3 mins until melted and bubbly. Serve as-is, or top with shredded parmesan, some basil, or pair with a side of rice or my kaizen high protein rice to make it low carb and even more filling. If you make it, be sure to tag me on SHREDHAPPENS! ENJOY! . . . . #mediterraneanfood #healthyrecipes #goodmoodfood #lowcarb #lowcarbrecipes

🤯Mediterranean Eggplant Pocket Bake If you love easy mediterranean recipes, and want a healthy weeknight dinner, you’ve got to try this amazing bake - these come out so good, so saucy, so cheesy, and so easy to make. Ingredients: 2-3 medium eggplants, sliced 1/4–1/3 inch thick Olive oil Salt For the filling: 1lb 80/20 ground beef 1/3 yellow onion, finely diced 2 garlic cloves, minced 1/2 tbsp onion powder 1 tbsp granulated garlic 1/2 tbsp sweet paprika 1 tbsp fresh parsley Salt & pepper Optional (if not low carb): 1/2 cup uncooked rice For assembly: 1/2 jar marinara or pasta sauce Sliced or shredded mozzarella cheese Chili flakes Fresh basil Shredded parmesan Here’s how I made it: 1️⃣ Preheat oven to 425°F. 2️⃣ Slice 2-3 eggplants into 1/4 to 1/3 inch thick slices. Lay them out on an oven-safe tray without overlapping. Season with salt and drizzle with olive oil. You may need 2 trays. 3️⃣ Roast for 18–20 mins. 4️⃣ While that cooks, make your beef mixture. In a bowl, combine 1lb ground beef with diced onion, the spices above, salt, and pepper. Mix well. If using rice, add 1/2 cup uncooked rice here. 5️⃣ Form the mixture into 6-8 equal patties or balls. 6️⃣ Remove eggplant from the oven and let cool for about 1 min. Take one slice and lay it across your palm, then place another slice across it in an “X” shape. 7️⃣ Add one beef patty in the center, then fold each side over to create a pocket. Repeat for all. 8️⃣ In an oven-safe dish, spread about half a jar of marinara on the bottom. Place the eggplant pockets on top. Cover with a lid. Bake at 425°F for 22–24 mins. 9️⃣ Remove, top with mozzarella and chili flakes, then broil for 2–3 mins until melted and bubbly. Serve as-is, or top with shredded parmesan, some basil, or pair with a side of rice or my kaizen high protein rice to make it low carb and even more filling. If you make it, be sure to tag me on SHREDHAPPENS! ENJOY! . . . . #mediterraneanfood #healthyrecipes #goodmoodfood #lowcarb #lowcarbrecipes

Shredhappens

51,874 просмотров • 1 месяц назад

Creamy Boursin Chicken Orzo Bake Recipe (4 servings) 300g cooked rotisserie chicken 180g dry orzo 800g cherry tomatoes 400g courgette, chopped 125g Boursin cheese 60g grated Parmesan Handful of fresh basil Chilli flakes Oregano Salt & black pepper 4ml olive oil spray Place the Boursin cheese in the middle of a baking tray or ovenproof dish. Add the cherry tomatoes and chopped courgettes around it. Season with the chilli flakes, oregano, salt and pepper, then give everything a couple of sprays of olive oil. Bake in a preheated oven at 180°C fan for 35 minutes. Meanwhile, cook the orzo according to the packet instructions. Remove the tray from the oven and stir everything together until the Boursin creates a creamy sauce. Add the cooked orzo, basil and rotisserie chicken, then mix well. Top with the grated Parmesan and return to the oven for 5 minutes, until the cheese has melted. 🎥 adamhoad_coaching | IG

Creamy Boursin Chicken Orzo Bake Recipe (4 servings) 300g cooked rotisserie chicken 180g dry orzo 800g cherry tomatoes 400g courgette, chopped 125g Boursin cheese 60g grated Parmesan Handful of fresh basil Chilli flakes Oregano Salt & black pepper 4ml olive oil spray Place the Boursin cheese in the middle of a baking tray or ovenproof dish. Add the cherry tomatoes and chopped courgettes around it. Season with the chilli flakes, oregano, salt and pepper, then give everything a couple of sprays of olive oil. Bake in a preheated oven at 180°C fan for 35 minutes. Meanwhile, cook the orzo according to the packet instructions. Remove the tray from the oven and stir everything together until the Boursin creates a creamy sauce. Add the cooked orzo, basil and rotisserie chicken, then mix well. Top with the grated Parmesan and return to the oven for 5 minutes, until the cheese has melted. 🎥 adamhoad_coaching | IG

𝕏 Cuisines

76,836 просмотров • 1 месяц назад

I think this will be my last recipe in my Steak-umm series but don't quote me. One bite will raise your eyebrows. Yes, it's very similar to the Steak-umm lasagna I made last week but it's much simpler. Steak-umm Manicotti Season and bake 6 Steak-umm sheets at 350 for 12 minutes or until just done. Allow to cool Combine 1 cup ricotta cheese with one egg, a dash of garlic powder, a handful of shredded pizza cheese and freshly grated parm cheese and a pinch of salt. Stuff and roll the Steak-umms with the ricotta mix. Place in a small casserole dish and top with tomato sauce or marinara, more pizza cheese and parm cheese and bake at 400 for 15-20 minutes.

I think this will be my last recipe in my Steak-umm series but don't quote me. One bite will raise your eyebrows. Yes, it's very similar to the Steak-umm lasagna I made last week but it's much simpler. Steak-umm Manicotti Season and bake 6 Steak-umm sheets at 350 for 12 minutes or until just done. Allow to cool Combine 1 cup ricotta cheese with one egg, a dash of garlic powder, a handful of shredded pizza cheese and freshly grated parm cheese and a pinch of salt. Stuff and roll the Steak-umms with the ricotta mix. Place in a small casserole dish and top with tomato sauce or marinara, more pizza cheese and parm cheese and bake at 400 for 15-20 minutes.

Cary Kelly

16,812 просмотров • 1 месяц назад

Nothing hits quite like a New York City classic, and the Papi’s Chopped Cheese from Esquina Food Truck in Bushwick is pure nostalgia on a roll. Here’s how the magic happens: The Sauce: A legendary blend of cheddar and mozzarella, melted down into a super stretchy, cheese-pull-worthy sauce. The Sizzle: Fresh beef gets smashed, flipped, and chopped right on the flat top before being smothered in that crazy gooey cheese. The Build: Toasted Italian hero, a drizzle of special sauce, fresh lettuce, juicy tomatoes, all piled high with that cheesy chopped beef—and yes, even more cheese sauce on top. The Verdict: That first bite is the ultimate comfort food trio—crunchy, meaty, and beautifully cheesy. Pair this masterpiece with a cold, crisp soda and a side of salty fries for the absolute perfect street-food experience. If this isn't on your NYC food radar yet, fix that immediately. Your stomach will thank you.

Nothing hits quite like a New York City classic, and the Papi’s Chopped Cheese from Esquina Food Truck in Bushwick is pure nostalgia on a roll. Here’s how the magic happens: The Sauce: A legendary blend of cheddar and mozzarella, melted down into a super stretchy, cheese-pull-worthy sauce. The Sizzle: Fresh beef gets smashed, flipped, and chopped right on the flat top before being smothered in that crazy gooey cheese. The Build: Toasted Italian hero, a drizzle of special sauce, fresh lettuce, juicy tomatoes, all piled high with that cheesy chopped beef—and yes, even more cheese sauce on top. The Verdict: That first bite is the ultimate comfort food trio—crunchy, meaty, and beautifully cheesy. Pair this masterpiece with a cold, crisp soda and a side of salty fries for the absolute perfect street-food experience. If this isn't on your NYC food radar yet, fix that immediately. Your stomach will thank you.

✨️Serenitee♡Sam✨️

158,311 просмотров • 3 месяцев назад

💥EGGPLANT BREADWICH This is another lowcarb bread hack thats ACTUALLY good and one of my favorites. Makes two servings at 350 calories, 20g protein, and you can add chicken or steak to make the protein more substantial. But honestly, it was just as good without any of those - it gave me some serious Mediterranean food vibes with all these summer flavors. If you want a low-carb sandwich that hits the spot, this one’s for you. The cheese is actually baked into the eggplant, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Top it up with whatever you want. Full recipe below, and you can always comment “BREAD” and I’ll send you my free mini lowcarb breadwhich ebook. Here’s how to make it (makes 2 servings): 1.Preheat your oven to 400F. Grab 1 large eggplant and thinly slice it using a knife, mandoline or vegetable peeler. 2.Season them with salt, lay the slices on a paper towel and pat them dry after 5 mins. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer (1 serving) of shredded cheese (ideally mozzarella) directly on the paper. Lay out your eggplant slices slightly overlapping to form a rectangle. then add another 2 servings of shredded cheese on top. 4.Pop it in the oven for 27-30 mins until the edges are golden and the cheese is crisp. Let it cool slightly. 5.I used 2 tbsp of pesto as the base, added 2oz of thinly sliced fresh mozzarella, a thinly sliced tomato, a handful of arugula, a couple of basil leaves, lots of fresh cracked pepper, and a nice drizzle of balsamic glaze. 6.Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact. Then cut into it the middle like a sharp knife, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #mediterraneanfood

💥EGGPLANT BREADWICH This is another lowcarb bread hack thats ACTUALLY good and one of my favorites. Makes two servings at 350 calories, 20g protein, and you can add chicken or steak to make the protein more substantial. But honestly, it was just as good without any of those - it gave me some serious Mediterranean food vibes with all these summer flavors. If you want a low-carb sandwich that hits the spot, this one’s for you. The cheese is actually baked into the eggplant, making a great flatbread like vessel that you can use to make your favorite lowcarb, keto-friendly sandwich. Top it up with whatever you want. Full recipe below, and you can always comment “BREAD” and I’ll send you my free mini lowcarb breadwhich ebook. Here’s how to make it (makes 2 servings): 1.Preheat your oven to 400F. Grab 1 large eggplant and thinly slice it using a knife, mandoline or vegetable peeler. 2.Season them with salt, lay the slices on a paper towel and pat them dry after 5 mins. 3.Grab an oven-safe tray, line it with parchment paper, and sprinkle a thin layer (1 serving) of shredded cheese (ideally mozzarella) directly on the paper. Lay out your eggplant slices slightly overlapping to form a rectangle. then add another 2 servings of shredded cheese on top. 4.Pop it in the oven for 27-30 mins until the edges are golden and the cheese is crisp. Let it cool slightly. 5.I used 2 tbsp of pesto as the base, added 2oz of thinly sliced fresh mozzarella, a thinly sliced tomato, a handful of arugula, a couple of basil leaves, lots of fresh cracked pepper, and a nice drizzle of balsamic glaze. 6.Carefully roll it up tightly from the bottom, pressing gently as you go to keep everything compact. Then cut into it the middle like a sharp knife, and enjoy. If you try this, be sure to let me know on SHREDHAPPENS. ENJOY! . . . . #lowcarb #lowcarbrecipes #healthyrecipes #keto #mediterraneanfood

Shredhappens

41,038 просмотров • 2 месяцев назад

Homemade Soft Pretzel Bites Ingredients 1 can refrigerated biscuits 1/4 cup baking soda 4 cups water Melted butter (for brushing) Coarse sea salt Instructions Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. Flavor Variations & Dips Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. Savory Kick: Add garlic powder and parmesan cheese to the butter topping. Best Dips: * Warm beer cheese or queso (as seen in the video). Honey mustard. Marinara sauce. Perfect Pairings These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

Homemade Soft Pretzel Bites Ingredients 1 can refrigerated biscuits 1/4 cup baking soda 4 cups water Melted butter (for brushing) Coarse sea salt Instructions Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. Flavor Variations & Dips Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. Savory Kick: Add garlic powder and parmesan cheese to the butter topping. Best Dips: * Warm beer cheese or queso (as seen in the video). Honey mustard. Marinara sauce. Perfect Pairings These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

The_Hemp_Hottie🌿🔥

18,751 просмотров • 4 месяцев назад

Batch cooking your own sauce and freezing some will keep you from buying overpriced jars of sauce at the store when you’re in a pinch. This is about 10 pounds of canned San Marzano tomatoes with some onion, carrot, celery and garlic (I had to use elephant garlic since all the garlic at my store was gross). Start with extra virgin olive oil in a pot and cook down your mirepoix for 3-5 minutes. Add in your garlic and cook another couple minutes. Add in tomato paste (I used a 4oz tube). Cook another 3 minutes. Add in your tomatoes, fresh basil, fresh oregano, parmigiano reggiano rinds (the end of the cheese block, it becomes soft and adds umami to the sauce) salt and pepper. Simmer this for 3-8 hours (longer you go the more concentrated the flavor and the sauce will reduce some). If you have a blender or food processor, blend up all of the sauce into a purée. This isn’t necessary, but it will be a better texture if you do this. Add in some extra virgin olive oil and more salt and pepper if you need it. Transfer to freezer safe containers and store.

Batch cooking your own sauce and freezing some will keep you from buying overpriced jars of sauce at the store when you’re in a pinch. This is about 10 pounds of canned San Marzano tomatoes with some onion, carrot, celery and garlic (I had to use elephant garlic since all the garlic at my store was gross). Start with extra virgin olive oil in a pot and cook down your mirepoix for 3-5 minutes. Add in your garlic and cook another couple minutes. Add in tomato paste (I used a 4oz tube). Cook another 3 minutes. Add in your tomatoes, fresh basil, fresh oregano, parmigiano reggiano rinds (the end of the cheese block, it becomes soft and adds umami to the sauce) salt and pepper. Simmer this for 3-8 hours (longer you go the more concentrated the flavor and the sauce will reduce some). If you have a blender or food processor, blend up all of the sauce into a purée. This isn’t necessary, but it will be a better texture if you do this. Add in some extra virgin olive oil and more salt and pepper if you need it. Transfer to freezer safe containers and store.

DadChef

136,408 просмотров • 2 лет назад

🧀🥚 CRISPY CHEESE CRUSTED DEVILED EGGS 🥚🧀 Everyone’s been asking, so here’s the recipe — and it’s SO simple. What you need: • Deviled eggs, halved • 1 beaten egg (for washing) • Finely shredded cheese (Parmesan, white cheddar, Asiago — your call) • 2 tbsp butter How to make them: Heat butter in a skillet until it JUST starts to brown, that’s your sweet spot. Dip the flat side of each deviled egg into the egg wash, then press into the shredded cheese. Pack extra cheese on top because more is more. 🧀 Place them face-down in the pan for 4-5 minutes, or until you see the cheese around the edges turn deep golden brown. Slide a spatula underneath, flip onto your plate, and VOILÀ. Crispy. Cheesy. Perfect. ✨ Top with hot sauce or salsa if you’re feeling spicy. High in protein, fat, and vitamins, and an entire plate costs under $2. You’ll be full for HOURS. Drop your pics in the comments when you make these I need to see them! 🥚🧀👇🏻

🧀🥚 CRISPY CHEESE CRUSTED DEVILED EGGS 🥚🧀 Everyone’s been asking, so here’s the recipe — and it’s SO simple. What you need: • Deviled eggs, halved • 1 beaten egg (for washing) • Finely shredded cheese (Parmesan, white cheddar, Asiago — your call) • 2 tbsp butter How to make them: Heat butter in a skillet until it JUST starts to brown, that’s your sweet spot. Dip the flat side of each deviled egg into the egg wash, then press into the shredded cheese. Pack extra cheese on top because more is more. 🧀 Place them face-down in the pan for 4-5 minutes, or until you see the cheese around the edges turn deep golden brown. Slide a spatula underneath, flip onto your plate, and VOILÀ. Crispy. Cheesy. Perfect. ✨ Top with hot sauce or salsa if you’re feeling spicy. High in protein, fat, and vitamins, and an entire plate costs under $2. You’ll be full for HOURS. Drop your pics in the comments when you make these I need to see them! 🥚🧀👇🏻

Queen of Carni

13,207 просмотров • 6 месяцев назад

Hate him or love him, chef Josh Elkin drops some of the wildest culinary mad science out there. These pizza dough “cold-cut” roll-ups are straight fire: pepperoni, salami, mortadella, and **two layers of provolone** tucked inside. Roll it tight into loaves, bake, then slice to reveal those gorgeous cheesy spirals. Hit the pieces on the grill for next-level crispy edges and gooey, melty centers. Italian sub vibes meet pull-apart pizza perfection. Perfect for game day, parties, or when you want sandwich + pizza in one ridiculous bite. Who’s making this? 🇮🇹🍕 Pro tip: Brush the dough with oil, vinegar & oregano before layering for that classic deli tang. Bake at 400°F ~25 min, then grill slices till bubbling. 😋

Hate him or love him, chef Josh Elkin drops some of the wildest culinary mad science out there. These pizza dough “cold-cut” roll-ups are straight fire: pepperoni, salami, mortadella, and two layers of provolone tucked inside. Roll it tight into loaves, bake, then slice to reveal those gorgeous cheesy spirals. Hit the pieces on the grill for next-level crispy edges and gooey, melty centers. Italian sub vibes meet pull-apart pizza perfection. Perfect for game day, parties, or when you want sandwich + pizza in one ridiculous bite. Who’s making this? 🇮🇹🍕 Pro tip: Brush the dough with oil, vinegar & oregano before layering for that classic deli tang. Bake at 400°F ~25 min, then grill slices till bubbling. 😋

🚫👁️Drinks on Saturday🇺🇸

76,663 просмотров • 3 месяцев назад

I honestly didn’t have high hopes for these… but they ended up being one of my favorite recipes so far. 😂 If you’re getting tired of chicken, TRY THESE. 🧀 Chicken Fries • 2 cups cooked shredded chicken • 2 cups shredded cheddar cheese • 2 eggs • About 1 tsp salt (measure with your heart 😆) • Garlic powder • Onion powder (Season however YOU like!) Mix everything together, shape into fries on parchment paper, then: 🔥 Air Fryer: 400° for about 15 minutes 🔥 Oven: 400° for about 20 minutes They’re crispy on the outside, cheesy on the inside, and perfect dipped in ranch, cottage cheese, or your favorite low-carb sauce. Beef is getting expensive, so I’ve been looking for ways to make chicken taste like something I actually WANT to eat… and these absolutely delivered. Save this recipe because you’ll definitely make it again.

I honestly didn’t have high hopes for these… but they ended up being one of my favorite recipes so far. 😂 If you’re getting tired of chicken, TRY THESE. 🧀 Chicken Fries • 2 cups cooked shredded chicken • 2 cups shredded cheddar cheese • 2 eggs • About 1 tsp salt (measure with your heart 😆) • Garlic powder • Onion powder (Season however YOU like!) Mix everything together, shape into fries on parchment paper, then: 🔥 Air Fryer: 400° for about 15 minutes 🔥 Oven: 400° for about 20 minutes They’re crispy on the outside, cheesy on the inside, and perfect dipped in ranch, cottage cheese, or your favorite low-carb sauce. Beef is getting expensive, so I’ve been looking for ways to make chicken taste like something I actually WANT to eat… and these absolutely delivered. Save this recipe because you’ll definitely make it again.

Queen of Carni

21,480 просмотров • 2 месяцев назад

Crockpot Chicken Teriyaki & Noodles Ingredients For the Teriyaki Sauce ¾ cup soy sauce ¾ cup brown sugar 1 tablespoon minced garlic 1 teaspoon ground ginger 1 teaspoon sesame oil 1 tablespoon rice vinegar ¼ cup honey 2 tablespoons cornstarch For the Chicken 1½ pounds boneless, skinless chicken thighs or chicken breasts ½ onion, sliced 1 head broccoli, cut into florets 8 ounces Japanese-style ramen noodles, cooked according to package directions OR 4 cups cooked white rice Optional 2 tablespoons butter (for an extra silky sauce) Sesame seeds, for garnish Sliced green onions, for garnish Peanuts, for garnish Instructions Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined. Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce. Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked. Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted. Add the broccoli florets to the crockpot during the last 20-30 minutes of cooking, or steam separately if you prefer a firmer texture. While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well. Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired. 🎥 cookingwithcaitlynskitchen | IG

Crockpot Chicken Teriyaki & Noodles Ingredients For the Teriyaki Sauce ¾ cup soy sauce ¾ cup brown sugar 1 tablespoon minced garlic 1 teaspoon ground ginger 1 teaspoon sesame oil 1 tablespoon rice vinegar ¼ cup honey 2 tablespoons cornstarch For the Chicken 1½ pounds boneless, skinless chicken thighs or chicken breasts ½ onion, sliced 1 head broccoli, cut into florets 8 ounces Japanese-style ramen noodles, cooked according to package directions OR 4 cups cooked white rice Optional 2 tablespoons butter (for an extra silky sauce) Sesame seeds, for garnish Sliced green onions, for garnish Peanuts, for garnish Instructions Add the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, honey, and cornstarch directly to your crockpot. Whisk until well combined. Add the chicken and sliced onion to the crockpot, turning the chicken to coat it in the sauce. Cover and cook on LOW for 4 hours or until the chicken is tender and fully cooked. Shred your chicken directly in the crockpot with two forks. If using butter, stir it in at this time until melted. Add the broccoli florets to the crockpot during the last 20-30 minutes of cooking, or steam separately if you prefer a firmer texture. While the broccoli cooks, prepare the ramen noodles or rice according to package directions. Drain well. Serve the teriyaki chicken and broccoli over the cooked noodles or rice. Spoon extra sauce over top and garnish with sesame seeds and green onions if desired. 🎥 cookingwithcaitlynskitchen | IG

𝕏 Cuisines

181,499 просмотров • 28 дней назад

You thought the Buffalo Chicken Alfredo was good? Get ready for its sophisticated, high-end cousin: Lemon Garlic Salmon Pasta. How to Make It Season the Salmon: Brush fresh salmon fillets with oil and a heavy layer of your favorite seafood rub (think paprika, garlic powder, salt, and pepper). Sear to Perfection: Pan-sear in butter and oil until the skin is crispy and the fish is flakey. The Sauce: In the same pan, sauté shallots and garlic in butter. Deglaze with lemon juice, then pour in heavy cream. The Finish: Add red pepper flakes, more seasoning, and a mountain of parmesan. Toss in al dente fettuccine and finish with a squeeze of lemon and fresh parsley. The Taste This dish is the perfect balance of zesty and rich. The lemon cuts through the creamy sauce, while the garlic provides a savory depth that complements the smoky, seared salmon. It’s light enough for summer but indulgent enough for a cozy night in. Best Pairings Drinks: A chilled glass of Chardonnay or a Sauvignon Blanc—the acidity in the wine makes the lemon flavors pop. Sides: Roasted Asparagus or Blistered Tomatoes to add some color and a bit of earthiness to the plate. Which one are you choosing: Buffalo Chicken or Lemon Garlic Salmon?

You thought the Buffalo Chicken Alfredo was good? Get ready for its sophisticated, high-end cousin: Lemon Garlic Salmon Pasta. How to Make It Season the Salmon: Brush fresh salmon fillets with oil and a heavy layer of your favorite seafood rub (think paprika, garlic powder, salt, and pepper). Sear to Perfection: Pan-sear in butter and oil until the skin is crispy and the fish is flakey. The Sauce: In the same pan, sauté shallots and garlic in butter. Deglaze with lemon juice, then pour in heavy cream. The Finish: Add red pepper flakes, more seasoning, and a mountain of parmesan. Toss in al dente fettuccine and finish with a squeeze of lemon and fresh parsley. The Taste This dish is the perfect balance of zesty and rich. The lemon cuts through the creamy sauce, while the garlic provides a savory depth that complements the smoky, seared salmon. It’s light enough for summer but indulgent enough for a cozy night in. Best Pairings Drinks: A chilled glass of Chardonnay or a Sauvignon Blanc—the acidity in the wine makes the lemon flavors pop. Sides: Roasted Asparagus or Blistered Tomatoes to add some color and a bit of earthiness to the plate. Which one are you choosing: Buffalo Chicken or Lemon Garlic Salmon?

The_Hemp_Hottie🌿🔥

16,581 просмотров • 4 месяцев назад

It’s dinner time in the Skinner House!! And I want to share my recipe for my creamy cheesey chicken n chorizo pasta bake!! Honestly I made this up as I went along but I’m eating it with the family as I post this video and it tastes bloody amazing!! Let me know what you think and if you do wanna try making this absolute master piece all you will need is:- 4 x Chicken Breasts 1 x Spicy Chorizo Sausage 3 x Onions 2 x Garlics 2 x Peppers Oregano Salt & Black Pepper Double Cream Parmesan Cheese Mozzarella Cheese Cheddar Cheese Green Peas Penne Pasta Tomatoe Purree Wishing you all a wonderful Tuesday evening with your families. Sending love to you all and keep on going! Bosh❤️🇬🇧

It’s dinner time in the Skinner House!! And I want to share my recipe for my creamy cheesey chicken n chorizo pasta bake!! Honestly I made this up as I went along but I’m eating it with the family as I post this video and it tastes bloody amazing!! Let me know what you think and if you do wanna try making this absolute master piece all you will need is:- 4 x Chicken Breasts 1 x Spicy Chorizo Sausage 3 x Onions 2 x Garlics 2 x Peppers Oregano Salt & Black Pepper Double Cream Parmesan Cheese Mozzarella Cheese Cheddar Cheese Green Peas Penne Pasta Tomatoe Purree Wishing you all a wonderful Tuesday evening with your families. Sending love to you all and keep on going! Bosh❤️🇬🇧

Thomas Skinner ⚒

156,290 просмотров • 10 месяцев назад

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 просмотров • 1 год назад

Stop overthinking dinner. This is the only chicken recipe you’ll ever need. Most people dry out their chicken thighs or forget that balance is everything. If you want that deep, caramelized glaze and juicy interior, you have to layer the flavor. Here is the blueprint for these Honey Garlic Lemon Pepper Thighs: The Dry Rub: We’re starting with a heavy-hitting mix—lemon pepper, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Use olive oil as a binder so it sticks to every crevice. The Bake: 30 minutes on one side, 20 on the other. This ensures the skin gets that initial rendering before we hit it with the liquid gold. The Glaze: This is the game changer. Butter and minced garlic meet honey, soy sauce, lemon juice, and fresh lemon slices. The soy adds that umami depth that balances the honey’s sweetness. The Caramelization: Don't just pour and serve. Brush it on thick and send it back into the oven for a few minutes. That’s how you get that "sticky-to-the-fingers" finish. This is the perfect mix of citrus, spice, and everything nice. 🤤 Who’s adding this to the meal prep rotation this week?

Stop overthinking dinner. This is the only chicken recipe you’ll ever need. Most people dry out their chicken thighs or forget that balance is everything. If you want that deep, caramelized glaze and juicy interior, you have to layer the flavor. Here is the blueprint for these Honey Garlic Lemon Pepper Thighs: The Dry Rub: We’re starting with a heavy-hitting mix—lemon pepper, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Use olive oil as a binder so it sticks to every crevice. The Bake: 30 minutes on one side, 20 on the other. This ensures the skin gets that initial rendering before we hit it with the liquid gold. The Glaze: This is the game changer. Butter and minced garlic meet honey, soy sauce, lemon juice, and fresh lemon slices. The soy adds that umami depth that balances the honey’s sweetness. The Caramelization: Don't just pour and serve. Brush it on thick and send it back into the oven for a few minutes. That’s how you get that "sticky-to-the-fingers" finish. This is the perfect mix of citrus, spice, and everything nice. 🤤 Who’s adding this to the meal prep rotation this week?

The_Hemp_Hottie🌿🔥

276,219 просмотров • 4 месяцев назад

Next time you want a high-protein, low-carb lunch that actually feels like a meal, try these Chicken Salad Cucumber Rolls. They’re fresh, filling, and super easy to throw together. The cucumber replaces the wrap or bread, and the chicken salad is packed with flavor thanks to the cilantro, lime, and creamy high-protein dressing. Full Recipe: 1 lb cooked shredded chicken (rotisserie works great) ½ red onion, finely diced and soaked in water for 10 minutes, then drained Handful of fresh cilantro, chopped 1 avocado, cubed Dressing: 5 tbsp cottage cheese 3 tbsp mayo 1 tbsp onion powder Juice of 3 limes Handful of cilantro Salt & pepper to taste Blend the dressing ingredients, toss everything together, then roll it up in thinly sliced cucumber. That’s it! Would you try this, or do you have a favorite high-protein lunch you make on repeat?

Next time you want a high-protein, low-carb lunch that actually feels like a meal, try these Chicken Salad Cucumber Rolls. They’re fresh, filling, and super easy to throw together. The cucumber replaces the wrap or bread, and the chicken salad is packed with flavor thanks to the cilantro, lime, and creamy high-protein dressing. Full Recipe: 1 lb cooked shredded chicken (rotisserie works great) ½ red onion, finely diced and soaked in water for 10 minutes, then drained Handful of fresh cilantro, chopped 1 avocado, cubed Dressing: 5 tbsp cottage cheese 3 tbsp mayo 1 tbsp onion powder Juice of 3 limes Handful of cilantro Salt & pepper to taste Blend the dressing ingredients, toss everything together, then roll it up in thinly sliced cucumber. That’s it! Would you try this, or do you have a favorite high-protein lunch you make on repeat?

End3of6Days9 (Helen) 🇺🇸

68,798 просмотров • 2 месяцев назад

If there’s anything definitively “what you make of it,” dinner is that on the regular. Enter: cutlet maxxing. Start with a chicken breast. Pound it thin—not just to tenderize, but to create maximum surface area for flavor. Lay a thin slice of prosciutto right on top before the pass of the mallet (or tortilla press) so the salt and fat get hammered into the meat. The prosciutto essentially becomes part of the cutlet. Now the holy trinity: -Seasoned flour (salt, pepper, garlic powder, maybe a whisper of smoked paprika). -Egg wash spiked with grated Parm, black pepper, and a splash of milk. -Panko breadcrumbs mixed with more grated cheese and Italian herbs. Press the breading in hard so it sticks like armor. Fry in a generous layer of olive oil + butter until deep golden and crispy. Drain on a rack. Top with marinara, fresh mozzarella, and more Parm, then broil until bubbly and blistered. Serve with spaghetti or just a massive salad so you can pretend you’re balanced. This isn’t basic chicken parm. This is cutlet maxxing—crispy, juicy, salty, cheesy, stupidly good. One bite and your socks are gone.

If there’s anything definitively “what you make of it,” dinner is that on the regular. Enter: cutlet maxxing. Start with a chicken breast. Pound it thin—not just to tenderize, but to create maximum surface area for flavor. Lay a thin slice of prosciutto right on top before the pass of the mallet (or tortilla press) so the salt and fat get hammered into the meat. The prosciutto essentially becomes part of the cutlet. Now the holy trinity: -Seasoned flour (salt, pepper, garlic powder, maybe a whisper of smoked paprika). -Egg wash spiked with grated Parm, black pepper, and a splash of milk. -Panko breadcrumbs mixed with more grated cheese and Italian herbs. Press the breading in hard so it sticks like armor. Fry in a generous layer of olive oil + butter until deep golden and crispy. Drain on a rack. Top with marinara, fresh mozzarella, and more Parm, then broil until bubbly and blistered. Serve with spaghetti or just a massive salad so you can pretend you’re balanced. This isn’t basic chicken parm. This is cutlet maxxing—crispy, juicy, salty, cheesy, stupidly good. One bite and your socks are gone.

🚫👁️Drinks on Saturday🇺🇸

282,072 просмотров • 4 месяцев назад

This woman has lost 260 pounds eating in a calorie deficit, and she’s sharing one of her go-to high-protein meals — Thai inspired beef summer rolls with a homemade peanut sauce. Each roll comes in at about 225 calories and packs 33 grams of protein. She cooks up a flavorful beef filling with carrots, green onions, garlic, lemongrass, and basil, then wraps it all up in rice paper with some fresh veggies. The real star might be the high-protein peanut sauce she makes using PB2 powdered peanut butter. At the end, her husband tries one and it’s pretty clear he’s a big fan. It’s a great example of how you can still enjoy flavorful, satisfying food while staying in a deficit. Have you ever eaten in a calorie deficit? I’ve never tried it myself, but these spring rolls are actually making me want to give it a shot.

This woman has lost 260 pounds eating in a calorie deficit, and she’s sharing one of her go-to high-protein meals — Thai inspired beef summer rolls with a homemade peanut sauce. Each roll comes in at about 225 calories and packs 33 grams of protein. She cooks up a flavorful beef filling with carrots, green onions, garlic, lemongrass, and basil, then wraps it all up in rice paper with some fresh veggies. The real star might be the high-protein peanut sauce she makes using PB2 powdered peanut butter. At the end, her husband tries one and it’s pretty clear he’s a big fan. It’s a great example of how you can still enjoy flavorful, satisfying food while staying in a deficit. Have you ever eaten in a calorie deficit? I’ve never tried it myself, but these spring rolls are actually making me want to give it a shot.

End3of6Days9 (Helen) 🇺🇸

1,860,085 просмотров • 3 месяцев назад

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

💥 HIGH PROTEIN BREAKFAST BAKE (46g protein, 6 net carbs) Sometimes you just want something simple in the morning that actually keeps you full all day. I’ve lost close to 150lbs and breakfasts like this have been the game changer for me to staying full, staying on track, and getting my protein in. Cut into 3 MASSIVE portions, this ends up being 45g protein, just 6 net carbs, and 385 calories. I topped mine with my shredhappens creamy sriracha sauce, but honestly it’s delicious straight out of the oven, or with just some hot sauce. This also freezes well, so it’s a great healthy meal prep option if you want easy healthy breakfasts for the week. INGREDIENTS: 8 large eggs 5oz diced leftover chicken 2 servings 2% cottage cheese 1/2 cup finely diced broccoli 1/2 cup finely diced spinach 2 scallions thinly sliced 1 tbsp smoked paprika 1 tbsp thyme (or oregano) A couple pinches salt + pepper 1oz Parmesan finely grated on top Avocado oil spray Here is how I made it: 1.Preheat your oven to 375°F and lightly spray an oven-safe dish with avocado oil. 2.Crack 8 large eggs directly into the dish, add 5 oz diced cooked chicken (leftover chicken or rotisserie works perfectly here!) 3.Add 1/2 cup super finely diced broccoli,1/2 cup finely diced spinach, and 2 thinly sliced scallions. 4.For a little more protein, scoop in 2 servings of 2% cottage cheese, and season with 1 tbsp smoked paprika, 1 tbsp thyme (or oregano), and a couple pinches salt + pepper. 5.Mix everything gently right in the dish until evenly combined, then top with 1 oz finely grated parmesan. 6.Pop it into the oven for 40 minutes. Then remove, and let cool for 20-30 mins, and cut into whatever size you want, and top with your favorite sauce. ENJOY! . . . . #highprotein #lowcarb #lowcarbrecipes #healthyrecipes #mealprep

Shredhappens

19,727 просмотров • 1 месяц назад