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  • Chickpea curry nourish bowl 
To make the chickpea curry, melt a 1 tsp of coconut oil in a medium pot. Add 1/2 tsp minced garlic and 1/2 chopped white onion. Add in 1 small head of cauliflower, cut into florets. Add 1 can of organic chickpeas. To spice it up, add 1 tsp paprika, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp cinnamon, pink Himalayan salt. Add half cup of water. Stir it all up, cover, and let it cook at medium heat for 30 mins until it's cooked, stirring occasionally.

To make the spicy cashew sauce, just blend 1/2 cup of cashew with 1/4 cup of water, juice from 1/4 lime, 1/2 tsp paprika, and pink himalayan salt. 
To assemble the bowl, add 1 cup of arugula (or more), and top with a cup of the chickpea curry, 1/2 cup of shredded purple cabbage, 1/2 sliced avocado, 1/2 cup of carrot ribbons. 1/2 cup of cucumber slices, slices of jalapeno (optional), 1/4 cup of fresh cilantro. Drizzle with spicy cashew sauce. And enjoy! 😘
Credit: <a href=/user/realandvibrant/1>@realandvibrant</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Chickpea curry nourish bowl To make the chickpea curry, melt a 1 tsp of coconut oil in a medium pot. Add 1/2 tsp minced garlic and 1/2 chopped white onion. Add in 1 small head of cauliflower, cut into florets. Add 1 can of organic chickpeas. To spice it up, add 1 tsp paprika, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp cinnamon, pink Himalayan salt. Add half cup of water. Stir it all up, cover, and let it cook at medium heat for 30 mins until it's cooked, stirring occasionally. To make the spicy cashew sauce, just blend 1/2 cup of cashew with 1/4 cup of water, juice from 1/4 lime, 1/2 tsp paprika, and pink himalayan salt. To assemble the bowl, add 1 cup of arugula (or more), and top with a cup of the chickpea curry, 1/2 cup of shredded purple cabbage, 1/2 sliced avocado, 1/2 cup of carrot ribbons. 1/2 cup of cucumber slices, slices of jalapeno (optional), 1/4 cup of fresh cilantro. Drizzle with spicy cashew sauce. And enjoy! 😘 Credit: @realandvibrant #foodguidelines
    2017-02-27 17:51:07

    Comments (22)
    abigail_davey:
    @birminghamtash


    Ekta Sapphire Singh💋:
    They really turned channe into a salad 😒 @mackiemari


    Annie:
    This looks so yummy 😋


    Robert'666'B:
    mums😍



    Likes (9210)
    Ella



    Gizem



    🎶Amazing Susie🎶



    Anne





  • Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach
By <a href=/user/juliasalbumblog/1>@juliasalbumblog</a>❤ <a href=/user/juliasalbumblog/1>@juliasalbumblog</a>
~
1/3 cup sun-dried tomatoes with oil (2 tablespoons)
1 lb chicken breast, sliced in half, chopped
3 garlic cloves, minced
salt
paprika
1 cup half and half
1/4 teaspoon salt
1 cup Asiago cheese, grated
8 oz penne pasta of choice
2 cups fresh spinach
Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat. Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely. To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce - if 1/4 teaspoon salt was not enough, add more. Cook pasta according to package instructions. Drain, rinse. Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.
    Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach By @juliasalbumblog@juliasalbumblog ~ 1/3 cup sun-dried tomatoes with oil (2 tablespoons) 1 lb chicken breast, sliced in half, chopped 3 garlic cloves, minced salt paprika 1 cup half and half 1/4 teaspoon salt 1 cup Asiago cheese, grated 8 oz penne pasta of choice 2 cups fresh spinach Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat. Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely. To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce - if 1/4 teaspoon salt was not enough, add more. Cook pasta according to package instructions. Drain, rinse. Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.
    2017-02-26 06:16:42

    Comments (48)
    Ravneet Kalsi:
    @_sharankalsi


    DRINKmaple UK & Europe:
    🙌


    :
    @t.dorr varijacije na temu da, ali sun dried tomatoes ne :P


    Abi Smith:
    @jackoliverprice



    Likes (11863)
    Larissa



    Lili



    😊



    🎿❄️





  • Strawberry Avocado Spinach Salad with Chicken by <a href=/user/foodiecrush/1>@foodiecrush</a>
.
Check her out <a href=/user/foodiecrush/1>@foodiecrush</a>

SERVES: SERVES 2
Ingredients
¼ cup extra virgin olive oil
1 tablespoon golden balsamic vinegar
1 teaspoon sugar
1 tablespoon roughly chopped fresh tarragon
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
¼ cup feta cheese
2 tablespoons sliced almonds
Instructions
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.
Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
    Strawberry Avocado Spinach Salad with Chicken by @foodiecrush . Check her out @foodiecrush SERVES: SERVES 2 Ingredients ¼ cup extra virgin olive oil 1 tablespoon golden balsamic vinegar 1 teaspoon sugar 1 tablespoon roughly chopped fresh tarragon ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 boneless, skinless chicken breasts 6 cups loosely packed fresh spinach 6-8 large strawberries, hulled and quartered 1 avocado, peeled, seeded and cut into chunks 3-4 thinly sliced rings of red onion ¼ cup feta cheese 2 tablespoons sliced almonds Instructions Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices. Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
    2017-02-25 11:37:07

    Comments (33)
    Beth Silva:
    Hummm....yammy


    Naturally Born Doula:
    Pretty nice!


    ♡Kacy K. Perez♡:
    @honey_4880 we need to try this


    Health 💪 Fitness 🏃 Bodysexy 👙:
    Super sweet!



    Likes (11447)
    Michele Jardine



    Kristi Chase



    Jennifer Barron



    Noisey Hanoon





  • Lemon Asparagus Pasta
by <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>
.
Check her out <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>

1 pound of boneless, skinless chicken breasts, grilled and cut into strips
1 pound of asparagus, ends removed, cut into 1 inch pieces
10 ounces of linguine pasta (spaghetti or fettuccine will also work)
¾ cup heavy cream
2 tablespoons of butter
salt and pepper to taste
1 tablespoon lemon zest
1 tablespoon lemon juice
⅓ cup finely shredded parmesan cheese
Optional garnishes: Lemon slices and ¼ cup chopped parsley

Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
Reserve ¼ cup of pasta cooking liquid.
In small pot, combine the heavy cream, butter and ½ teaspoon salt and ¼ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
    Lemon Asparagus Pasta by @dinneratthezoo . Check her out @dinneratthezoo 1 pound of boneless, skinless chicken breasts, grilled and cut into strips 1 pound of asparagus, ends removed, cut into 1 inch pieces 10 ounces of linguine pasta (spaghetti or fettuccine will also work) ¾ cup heavy cream 2 tablespoons of butter salt and pepper to taste 1 tablespoon lemon zest 1 tablespoon lemon juice ⅓ cup finely shredded parmesan cheese Optional garnishes: Lemon slices and ¼ cup chopped parsley Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve ¼ cup of pasta cooking liquid. In small pot, combine the heavy cream, butter and ½ teaspoon salt and ¼ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice. Place the pasta and asparagus back into the pot you cooked it in along with the chicken. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
    2017-02-24 10:51:31

    Comments (37)
    :
    😉


    Health 💪 Fitness 🏃 Bodysexy 👙:
    Nice


    Nel:
    @sirajxxx


    Lauren:
    @chevonne92



    Likes (11336)
    Sarah



    RAQUEL REYNOSO



    🌼Sam♊








  • EASY AVOCADO GREEK SALAD 
Credit: <a href=/user/cafedelites/1>@cafedelites</a> 
INGREDIENTS
For The Dressing:
* ¼ cup olive oil
* 2 tablespoons red wine vinegar
* 1 teaspoon minced garlic (or 1 large garlic cloves, minced)
* 2 teaspoons dried oregano (plus extra to serve)
* ¼ teaspoon salt
For The Salad:
* 1 large cucumber, halved lengthways and sliced
* 4 vine ripened tomatoes, cut into wedges
* 1 green pepper (capsicum), deseeded and sliced
* ½ red onion, sliced thinly
* 7 oz | 200 g good quality creamy feta cheese, cubed
* ½ cup (3 oz | 80 g) pitted Kalamata olives
* 1 large avocado, diced
INSTRUCTIONS
1. Whisk together dressing ingredients in jug or jar.
2. Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with extra salt ONLY IF NEEDED (depending how salty your feta cheese is). To serve, sprinkle over extra oregano (optional). Serve with chicken, fish, lamb, beef, the options are endless!
    EASY AVOCADO GREEK SALAD Credit: @cafedelites INGREDIENTS For The Dressing: * ¼ cup olive oil * 2 tablespoons red wine vinegar * 1 teaspoon minced garlic (or 1 large garlic cloves, minced) * 2 teaspoons dried oregano (plus extra to serve) * ¼ teaspoon salt For The Salad: * 1 large cucumber, halved lengthways and sliced * 4 vine ripened tomatoes, cut into wedges * 1 green pepper (capsicum), deseeded and sliced * ½ red onion, sliced thinly * 7 oz | 200 g good quality creamy feta cheese, cubed * ½ cup (3 oz | 80 g) pitted Kalamata olives * 1 large avocado, diced INSTRUCTIONS 1. Whisk together dressing ingredients in jug or jar. 2. Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with extra salt ONLY IF NEEDED (depending how salty your feta cheese is). To serve, sprinkle over extra oregano (optional). Serve with chicken, fish, lamb, beef, the options are endless!
    2017-02-23 13:24:30

    Comments (41)
    Recipes •Food •Treats •Sweets:
    Ok Now! you are making us Hungry!! 😋🤗🍽🍽


    Nadia Bisio:
    @dawnya.hodges


    :
    @dasteppttabea 😬


    Sophie Ritchie:
    👌



    Likes (12625)



    Daad Zoghby



    Gurdass Singh



    in Semi





  • Honey Mustard Chicken & Potatoes (ONE PAN) By: <a href=/user/cafedelites/1>@cafedelites</a>
.
Check out <a href=/user/cafedelites/1>@cafedelites</a>
Ingredients:
4-5 chicken thighs, bone in, skin on or off
Salt and pepper, to season
1-1/2 tablespoons garlic powder
1 tablespoon olive oil
1 tablespoon minced garlic
¼ cup honey
3 tablespoons wholegrain mustard
2 tablespoons smooth Dijon mustard
2 tablespoons water
1 pound baby red potatoes, quartered
8 ounces green beans, halved (optional)
1-2 sprigs rosemary (optional)
Instructions:
Preheat oven to 400°F. Generously season chicken thighs with salt, pepper and garlic powder.
Heat olive oil in a large pan over medium-high heat. Sear chicken thighs for 3 minutes each side, til the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess fat.
Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 30 minutes, Remove from the oven; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.
    Honey Mustard Chicken & Potatoes (ONE PAN) By: @cafedelites . Check out @cafedelites Ingredients: 4-5 chicken thighs, bone in, skin on or off Salt and pepper, to season 1-1/2 tablespoons garlic powder 1 tablespoon olive oil 1 tablespoon minced garlic ¼ cup honey 3 tablespoons wholegrain mustard 2 tablespoons smooth Dijon mustard 2 tablespoons water 1 pound baby red potatoes, quartered 8 ounces green beans, halved (optional) 1-2 sprigs rosemary (optional) Instructions: Preheat oven to 400°F. Generously season chicken thighs with salt, pepper and garlic powder. Heat olive oil in a large pan over medium-high heat. Sear chicken thighs for 3 minutes each side, til the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess fat. Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken. Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 30 minutes, Remove from the oven; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.
    2017-02-22 11:20:08

    Comments (40)
    Nico Socha:
    Terrific


    lexienichelle🦉🦄:
    @chynakay_


    Mirlenys:
    @mfrostick


    Mia Gonz:
    @blacksuperman100000 I wanna make this..



    Likes (10450)



    Marta Fernandez



    kathlynn | whhs band



    Kaitlyn Hayka (Hejka)





  • CREAMY GARLIC BUTTER TUSCAN SHRIMP
Credit: <a href=/user/cafedelites/1>@cafedelites</a> 
INGREDIENTS
* 2 tablespoons salted butter* * 6 cloves garlic, finely diced
* 1 pound (500 g) shrimp (or prawns) -- tails on or off
* 1 small yellow onion, diced
* ½ cup white wine (OPTIONAL)
* 5 oz (150 g) jarred sun dried tomato strips in oil, drained
* 1¾ cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES
* Salt and pepper, to taste
* 3 cups baby spinach leaves
* ⅔ cup fresh grated Parmesan cheese (do not include for dairy free option)
* 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
* 2 teaspoons dried Italian herbs
* 1 tablespoon fresh parsley, chopped
* 
INSTRUCTIONS
1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until [I]just[/I] cooked through and pink. Transfer to a bowl; set aside.
2. Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
3. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
5. Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
6. Serve over pasta, rice or steamed veg.

NOTES
*If you don't want to use salted butter, use unsalted and season shrimp as desired
**Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Substitute half and half with almond milk.
    CREAMY GARLIC BUTTER TUSCAN SHRIMP Credit: @cafedelites INGREDIENTS * 2 tablespoons salted butter* * 6 cloves garlic, finely diced * 1 pound (500 g) shrimp (or prawns) -- tails on or off * 1 small yellow onion, diced * ½ cup white wine (OPTIONAL) * 5 oz (150 g) jarred sun dried tomato strips in oil, drained * 1¾ cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES * Salt and pepper, to taste * 3 cups baby spinach leaves * ⅔ cup fresh grated Parmesan cheese (do not include for dairy free option) * 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)*** * 2 teaspoons dried Italian herbs * 1 tablespoon fresh parsley, chopped * INSTRUCTIONS 1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until [I]just[/I] cooked through and pink. Transfer to a bowl; set aside. 2. Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours. 3. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. 4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) 5. Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through. 6. Serve over pasta, rice or steamed veg. NOTES *If you don't want to use salted butter, use unsalted and season shrimp as desired **Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Substitute half and half with almond milk.
    2017-02-21 14:50:30

    Comments (105)
    :
    @lets make it


    Wardah:
    @jasonfacoline


    Chrissi He:
    @lauretta0711 #krise


    :
    @shayan.1



    Likes (11996)
    Riaz Ebrahim Mitha



    CatLife_Tihon



    紗穂



    nannaphatc





  • Creamy Broccoli, Chicken, and Bacon Pasta Recipe
Ingredients
Credit: <a href=/user/juliasalbumlog/1>@juliasalbumlog</a> * 	1 tablespoon olive oil
* 	1 lb chicken breast, boneless and skinless
* 	salt and pepper
* 	3 cloves garlic, minced
* 	2/3 cups heavy cream
* 	2/3 cups milk
* 	1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
* 	8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
* 	2 cups cooked broccoli florets
* 	7 strips cooked bacon
* 	salt and pepper

Instructions
1. Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
2. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
3. Cook pasta according to instructions. Drain.
4. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.
    Creamy Broccoli, Chicken, and Bacon Pasta Recipe Ingredients Credit: @juliasalbumlog * 1 tablespoon olive oil * 1 lb chicken breast, boneless and skinless * salt and pepper * 3 cloves garlic, minced * 2/3 cups heavy cream * 2/3 cups milk * 1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix) * 8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine) * 2 cups cooked broccoli florets * 7 strips cooked bacon * salt and pepper Instructions 1. Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices. 2. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts. 3. Cook pasta according to instructions. Drain. 4. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.
    2017-02-21 00:38:37

    Comments (63)
    Nicole Abigail Molina Oliveira:
    @derek_corbett


    Lauren:
    @chev


    Lauren:
    @chevonne92


    Chevonne:
    @lauren_mallett omg this one looks so nice x



    Likes (12163)
    Negar Darvish



    George & Debbie Groff💋



    ANJ








  • Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa
Credit: <a href=/user/cookingclassy/1>@cookingclassy</a> 
Ingredients

1 1/2 cups dry quinoa*
3 cups low-sodium chicken broth
1 Tbsp ancho chili powder
1 1/2 tsp ground cumin
1/4 tsp garlic powder
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts
1 1/2 Tbsp olive oil
1 2/3 cups frozen corn, warmed (optional)
1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
Mexican blend cheese or queso fresco (optional)
Plain Greek yogurt or light sour cream (optional)
Avocado salsa
3 medium roma tomatoes, diced
1 1/2 medium avocados, diced
1/2 cup chopped red onion, rinsed
1 jalapeño, seeded for less heat if desired and minced**
1 clove garlic, minced
2 Tbsp fresh lime juice
2 Tbsp olive oil
1/4 cup finely chopped cilantro
Directions

In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest 5 minutes.
Meanwhile, heat a grill (or indoor grill, panini press, or cook over the stove in a grill pan) to 425 degrees. In a small bowl whisk together ancho chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with the 1 1/2 tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat or sear). Transfer chicken to a plate, cover and let rest 5 minutes then cut into pieces, season with more salt to taste if desired.
While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste.
To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek
    Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa Credit: @cookingclassy Ingredients 1 1/2 cups dry quinoa* 3 cups low-sodium chicken broth 1 Tbsp ancho chili powder 1 1/2 tsp ground cumin 1/4 tsp garlic powder Salt and freshly ground black pepper 1 1/2 lbs boneless skinless chicken breasts 1 1/2 Tbsp olive oil 1 2/3 cups frozen corn, warmed (optional) 1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional) Mexican blend cheese or queso fresco (optional) Plain Greek yogurt or light sour cream (optional) Avocado salsa 3 medium roma tomatoes, diced 1 1/2 medium avocados, diced 1/2 cup chopped red onion, rinsed 1 jalapeño, seeded for less heat if desired and minced** 1 clove garlic, minced 2 Tbsp fresh lime juice 2 Tbsp olive oil 1/4 cup finely chopped cilantro Directions In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest 5 minutes. Meanwhile, heat a grill (or indoor grill, panini press, or cook over the stove in a grill pan) to 425 degrees. In a small bowl whisk together ancho chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with the 1 1/2 tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat or sear). Transfer chicken to a plate, cover and let rest 5 minutes then cut into pieces, season with more salt to taste if desired. While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste. To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek
    2017-02-19 23:57:09

    Comments (44)
    Paulina Widmer:
    @andreswh con pollo? no ha de ser


    Vanesa BT:
    Made this tonight---- it is so good!!! Thank you. 👍🏼💪🏼


    Jessica Gaucin:
    @carcev_11


    Alisha Hussain:
    @pawanee_p



    Likes (11309)
    Kath Miguel



    poko



    Archetype Fitness



    Luis Sierra





  • Wow this is amazing 😍 tag your friends❤
Credit: <a href=/user/toplessbaker/1>@toplessbaker</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Wow this is amazing 😍 tag your friends❤ Credit: @toplessbaker #foodguidelines
    2017-02-19 12:32:03

    Comments (77)
    Hair Tutorial:
    💘💛💗💛💝💞💕💞💞💖💚💜💞💚💚


    Lee Healey:
    It is amazing! Amazing how fast you can make us all unfollow you. Bitch bye!


    Randy Beijleveldt:
    Wtf is this


    ✩✩✩sταrgαzεr✩✩✩✩:
    Triggered



    Likes (2547)
    Rosa Medina



    Zohra Devos



    Loinshock



    Chris Lopez





  • Double tap who loves fruits ❤ Credit: <a href=/user/raw_manda/1>@raw_manda</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Double tap who loves fruits ❤ Credit: @raw_manda #foodguidelines
    2017-02-18 13:52:51

    Comments (52)
    Jacob Olson:
    @kurvykenna um, I like this


    Rare Disease Awareness:
    @__.bethechange.__ omg yummm we gotta make smoothie bowls


    Jacob Olson:
    @kurvykenna YAY


    Cristina O'Boyle:
    @cliodhnamcarthy



    Likes (15912)
    Claudia Kwon









    Angela





  • Double tap who loves sushi ❤
Credit: <a href=/user/dailyfoodfeed/1>@dailyfoodfeed</a>   <a  href=/tag/foodguidelines>#foodguidelines</a>
    Double tap who loves sushi ❤ Credit: @dailyfoodfeed #foodguidelines
    2017-02-17 21:24:35

    Comments (781)
    meli:
    @andriani_fit


    Amanda Maria:
    @gaciaguebenlian


    Gacia Guebenlian:
    YUM @amanda_lobianco


    emma evans:
    @grace.foster



    Likes (19108)
    Tom Martin



    aleksandra stankovic



    azi








  • Looks so delicious 😍😍
Credit: <a href=/user/shinewithplants/1>@shinewithplants</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Looks so delicious 😍😍 Credit: @shinewithplants #foodguidelines
    2017-02-17 13:14:08

    Comments (41)
    Byron Bester™:
    @kiahconradie9 actions speak louder than words😉


    🔥 Weightloss in 3 week🔥:
    Wow!


    Felicitas Sandoval:
    😛😋😋



    Likes (10889)
    Elena 🌸



    Stubborn Strong Dooz






    Jo-Ann





  • Wow 😱That looks amazing 😍
Tag your friends ❤
Credit: <a href=/user/raw_manda/1>@raw_manda</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Wow 😱That looks amazing 😍 Tag your friends ❤ Credit: @raw_manda #foodguidelines
    2017-02-15 23:24:15

    Comments (94)
    Jana Marji:
    Hell yeah! @yarachahrour


    Ece Topal:
    👅👅👅👅👅👅👅 @alimtatar


    :
    This is so pretty



    Likes (15336)
    Zakiya



    Dora Gonzales



    Dy'



    Filip Kubíček





  • This fruit salad is full of nutrients and easy to make 🍎🍊🍋🥝🍌
Credit: <a href=/user/fitonomykitchen/1>@fitonomykitchen</a> <a href=/user/fitonomy/1>@fitonomy</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    This fruit salad is full of nutrients and easy to make 🍎🍊🍋🥝🍌 Credit: @fitonomykitchen @fitonomy #foodguidelines
    2017-02-15 11:27:12

    Comments (31)
    Akeeda Cader:
    Looks yummy @musfi81


    Esther Uso:
    Lovely!


    fitnessgirl.baby:
    😀



    Likes (5564)
    haya aranki



    swayam nagpal



    ❤️





  • Easy Tomato Avocado Salad
Credit: <a href=/user/gimmedelicious/1>@gimmedelicious</a> Ingredients
2 cups chopped tomatoes, about ½ inch (any type of tomatoes you like)
2 ripe avocados, cubed
¼ small red onion, sliced
¼ cup minced cilantro (or parsley)
Juice of 1 lime
2 Tbsp.extra virgin olive oil
½ teaspoon red pepper flakes
Salt and black pepper to taste

Additional optional add ins:
1 small cucumber, sliced
½ cup chickpeas
½ cup black beans
½ cup feta or cubed mozzarella
Get to Know What Psoriatic Arthritis Is
Instructions
In a large salad bowl, place the tomatoes, avocado, and cilantro.

Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste.Gently toss.

Serve immediately or cover with plastic wrap in fridge for up to 2 hours.
    Easy Tomato Avocado Salad Credit: @gimmedelicious Ingredients 2 cups chopped tomatoes, about ½ inch (any type of tomatoes you like) 2 ripe avocados, cubed ¼ small red onion, sliced ¼ cup minced cilantro (or parsley) Juice of 1 lime 2 Tbsp.extra virgin olive oil ½ teaspoon red pepper flakes Salt and black pepper to taste Additional optional add ins: 1 small cucumber, sliced ½ cup chickpeas ½ cup black beans ½ cup feta or cubed mozzarella Get to Know What Psoriatic Arthritis Is Instructions In a large salad bowl, place the tomatoes, avocado, and cilantro. Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste.Gently toss. Serve immediately or cover with plastic wrap in fridge for up to 2 hours.
    2017-02-14 14:57:02

    Comments (50)
    Donya:
    @shaghayegh.kamrava 😚😚😚😋


    Wonder_Wallys😎:
    @sweetvampirella sexy!


    Foods of DR:
    This is awesome!


    Rosh:
    @asha_a



    Likes (10728)
    Mindfultable



    Elizeth Rodriguez











  • Double tap if you want to eat this ❤
Credit: <a href=/user/realandvibrant/1>@realandvibrant</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Double tap if you want to eat this ❤ Credit: @realandvibrant #foodguidelines
    2017-02-13 13:56:58

  • Tag someone who loves fruits 🥝🍍🍉
Credit: <a href=/user/shinewithplants/1>@shinewithplants</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    Tag someone who loves fruits 🥝🍍🍉 Credit: @shinewithplants #foodguidelines
    2017-02-12 14:51:33

    Comments (69)
    Abbie Louise:
    @levideon_ I hate raspberries


    Levi Archibald:
    @abbielouiselevers ill have them then and you can have my kiwi


    тiffany:
    @cookordie24


    Pat:
    @krrrbrrr snacks like this?



    Likes (17013)
    RA&RA FASHION🇬🇧



    Aйдай



    danean bowman💋



    Jenny Wee





  • French toast with apple 😍😍
Credit: <a href=/user/chefclubuk/1>@chefclubuk</a>  <a  href=/tag/foodguidelines>#foodguidelines</a>
    French toast with apple 😍😍 Credit: @chefclubuk #foodguidelines
    2017-02-11 13:11:04

    Comments (143)
    Welcome Healthy:
    Pretty sweet!


    foodmadewithlove:



    Miranda Clark:
    I have to try this @nujerzeedevil76


    Natasha Lakic:
    😄



    Likes (6511)
    follow ^¤^ ♥♡



    Monthira Plorkham



    NOD ♑️



    Mariya Gavrilyuk






Chickpea curry nourish bowl To make the chickpea curry, melt a 1 tsp of coconut oil in a medium pot. Add 1/2 tsp minced garlic and 1/2 chopped white onion. Add in 1 small head of cauliflower, cut into florets. Add 1 can of organic chickpeas. To spice it up, add 1 tsp paprika, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp cinnamon, pink Himalayan salt. Add half cup of water. Stir it all up, cover, and let it cook at medium heat for 30 mins until it's cooked, stirring occasionally. To make the spicy cashew sauce, just blend 1/2 cup of cashew with 1/4 cup of water, juice from 1/4 lime, 1/2 tsp paprika, and pink himalayan salt. To assemble the bowl, add 1 cup of arugula (or more), and top with a cup of the chickpea curry, 1/2 cup of shredded purple cabbage, 1/2 sliced avocado, 1/2 cup of carrot ribbons. 1/2 cup of cucumber slices, slices of jalapeno (optional), 1/4 cup of fresh cilantro. Drizzle with spicy cashew sauce. And enjoy! 😘 Credit: @realandvibrant #foodguidelines
source:www.instagram/foodguidelines