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  • 🇺🇸 Memorial Day Sale <a href=/user/thesquatchallenge/1>@thesquatchallenge</a> 🇺🇸 Be summer ready! 👙 ☀ Burn fat and get rid of cellulite with these exercises now! 
www.thesquatchallenge.com

<a href=/user/thesquatchallenge/1>@thesquatchallenge</a>
<a href=/user/thesquatchallenge/1>@thesquatchallenge</a>
    🇺🇸 Memorial Day Sale @thesquatchallenge 🇺🇸 Be summer ready! 👙 ☀ Burn fat and get rid of cellulite with these exercises now! www.thesquatchallenge.com @thesquatchallenge @thesquatchallenge
    2017-05-28 15:40:10

  • Easy Avocado 🥑 Greek Salad 🥗
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
Whisk together dressing ingredients in jug or jar.
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! Via: cafedelites.com
    Easy Avocado 🥑 Greek Salad 🥗 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 Whisk together dressing ingredients in jug or jar. 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! Via: cafedelites.com
    2017-05-27 21:32:21

    Comments (29)
    La'Phili🌹:
    @royallifesquad Tomitra! Yum


    Lara Kayrouz:
    @antoinejurdack @nour_bouhabib taba3e atyab😂😂


    antoinejurdack:
    lol @larakayrouz


    Jhomara:
    @paolaa_reyes let's make this



    Likes (12579)
    Lyss Ireland



    ✊ Mariana Uribe Arbelaez 🎧



    Carl • 19 • 💏🔐• 💪🏻



    D. Reid





  • Double tap who loves 🍉🍉🍉
Credit: <a href=/user/rawspirations/1>@rawspirations</a> #foodguidelines
    Double tap who loves 🍉🍉🍉 Credit: @rawspirations #foodguidelines
    2017-05-26 16:29:08

    Comments (50)
    Dagmar:
    Looks like the cube fidget spinner lol


    DANNIA 🌸:
    Me mueroooooooo @paulbertho


    R.J:
    @zeina__j 😍😍😍😍😍


    🌴 MARWINN C'EST LA VIE 🌴:
    C'est la vie @cestlavie_clothing



    Likes (15795)
    naz



    🎀



    mohammad katerji



    irit karvi





  • Strawberry + Avocado + Chickpea Caprese Salad 🌱
By <a href=/user/cleanfoodcrush/1>@cleanfoodcrush</a> ❤️ <a href=/user/cleanfoodcrush/1>@cleanfoodcrush</a>
~
Strawberry + Avocado + Chickpea Caprese Salad 🌱
{The salad you're gonna want to eat allll Summer! 👙🌞🍉}
makes 6 servings 
Ingredients: 
4 Tbsps high quality balsamic vinegar 
3 Tbsps olive oil 
2 Tbsps raw honey 
2 cups fresh sliced strawberries 
2 cups halved cherry or grape tomatoes 
2 cups fresh mini mozzarella balls 
2 ripe avocados, pitted and sliced 
1/2 cup loosely packed basil, chopped (15 oz) chickpeas, rinsed well and drained 
1/4 red onion, sliced thin
sea salt and freshly ground black pepper 
Instructions:
In a small bowl, whisk balsamic vinegar, with honey, olive oil, salt and pepper. 
Gently place the strawberries, tomatoes, mozzarella, avocado, chickpeas, onion, and basil in a large glass bowl. 
Drizzle with the balsamic dressing and gently toss. 
Enjoy!
❤
    Strawberry + Avocado + Chickpea Caprese Salad 🌱 By @cleanfoodcrush ❤️ @cleanfoodcrush ~ Strawberry + Avocado + Chickpea Caprese Salad 🌱 {The salad you're gonna want to eat allll Summer! 👙🌞🍉} makes 6 servings Ingredients: 4 Tbsps high quality balsamic vinegar 3 Tbsps olive oil 2 Tbsps raw honey 2 cups fresh sliced strawberries 2 cups halved cherry or grape tomatoes 2 cups fresh mini mozzarella balls 2 ripe avocados, pitted and sliced 1/2 cup loosely packed basil, chopped (15 oz) chickpeas, rinsed well and drained 1/4 red onion, sliced thin sea salt and freshly ground black pepper Instructions: In a small bowl, whisk balsamic vinegar, with honey, olive oil, salt and pepper. Gently place the strawberries, tomatoes, mozzarella, avocado, chickpeas, onion, and basil in a large glass bowl. Drizzle with the balsamic dressing and gently toss. Enjoy! ❤
    2017-05-25 07:44:23

    Comments (20)
    :
    @rynejenkins


    chema:
    Me too @fjulia84 😂😂


    Jessie 🌺 Steiner:
    @gabsde minus the strawbzzz


    Adrian Quihuis:
    I need to try this!



    Likes (10421)
    Silvia Bertuca



    Dilek



    L E O N I C L A I R E



    dianah_





  • LOADED GREEK CHICKEN AVOCADO 
INGREDIENTS
Credit: <a href=/user/cafedelites/1>@cafedelites</a>
* 2 large skinless boneless chicken breasts, halved to make four fillets
Dressing / Marinade:
* ¼ cup olive oil
* ¼ cup lemon juice (juice of 1 lemon)
* 1 tablespoon red wine vinegar
* 2 teaspoons minced garlic (or 2 large garlic cloves, minced)
* 2 tablespoons dried oregano
* 1 teaspoon salt
* Cracked pepper
For The Salad:
* 4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
* 2 large Lebanese cucumbers, halved lengthways and sliced
* 2 vine ripened tomatoes, cut into small wedges
* ½ green pepper (or capsicum), deseeded and sliced
* ½ red onion, sliced thinly
* 7 oz | 200 g fresh Feta cheese, cubed
* ½ cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
* 1 avocado
* 
INSTRUCTIONS
1. Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ½ cup to use as the dressing; reserve in the refrigerator for later to use as the dressing.
2. Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes.
3. While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix.
4. Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side).
5. Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!
    LOADED GREEK CHICKEN AVOCADO INGREDIENTS Credit: @cafedelites * 2 large skinless boneless chicken breasts, halved to make four fillets Dressing / Marinade: * ¼ cup olive oil * ¼ cup lemon juice (juice of 1 lemon) * 1 tablespoon red wine vinegar * 2 teaspoons minced garlic (or 2 large garlic cloves, minced) * 2 tablespoons dried oregano * 1 teaspoon salt * Cracked pepper For The Salad: * 4 cups romaine lettuce leaves (or cos lettuce), washed and shredded * 2 large Lebanese cucumbers, halved lengthways and sliced * 2 vine ripened tomatoes, cut into small wedges * ½ green pepper (or capsicum), deseeded and sliced * ½ red onion, sliced thinly * 7 oz | 200 g fresh Feta cheese, cubed * ½ cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways * 1 avocado * INSTRUCTIONS 1. Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ½ cup to use as the dressing; reserve in the refrigerator for later to use as the dressing. 2. Add the chicken to the marinade in the shallow dish and evenly coat; cover and allow to marinade for 30 minutes. 3. While chicken is marinading, prepare all of the salad ingredients (except for the avocado) in a large bowl and mix. 4. Heat a large grill pan or cast iron skillet over medium-high heat. Remove the chicken from the marinade and add to the pan along with any marinade left over in the bowl. Grill or sear until the chicken is golden on the outside and cooked through, (about 5-6 minutes each side). 5. Remove chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange over salad. Slice avocados and arrange on salad. Drizzle with the reserved UNTOUCHED dressing, and serve!
    2017-05-23 17:58:41

    Comments (37)
    Sarah Christine:
    @orlando.mendoza_ omg this looks amazing!


    Sindija_Girvica:
    👌


    Kaushal:
    Tasty


    charito100:
    Vamos vv'



    Likes (9037)
    KMJ



    merlin ebe



    faith kasyoka



    Mij Seq





  • 🍯 Honey Lime Fruit Salad -
A rainbow blend of fruit, mixed with a sweet and tart dressing. The perfect dish to add to a summer cookout!
-
Serves: ~8 cups
-
Ingredients:
· 1 container strawberries, hulled and sliced
· 1 container blueberries
· 3 kiwis, peeled and sliced
· 1 pineapple, peeled and diced
· ¼ cup honey
· Splash of orange juice
· Juice and zest from 1 lime
-
· Instructions:

1. Whisk together honey, orange juice, lime juice and zest in a small bowl. Set aside.
2. In a large bowl, stir together all of the prepared fruit.
3. Pour honey citrus mixture over fruit and toss to combine.
4. Keep in the refrigerator and serve chilled.
-
Credit: <a href=/user/thekolbcorner/1>@thekolbcorner</a>
    🍯 Honey Lime Fruit Salad - A rainbow blend of fruit, mixed with a sweet and tart dressing. The perfect dish to add to a summer cookout! - Serves: ~8 cups - Ingredients: · 1 container strawberries, hulled and sliced · 1 container blueberries · 3 kiwis, peeled and sliced · 1 pineapple, peeled and diced · ¼ cup honey · Splash of orange juice · Juice and zest from 1 lime - · Instructions: 1. Whisk together honey, orange juice, lime juice and zest in a small bowl. Set aside. 2. In a large bowl, stir together all of the prepared fruit. 3. Pour honey citrus mixture over fruit and toss to combine. 4. Keep in the refrigerator and serve chilled. - Credit: @thekolbcorner
    2017-05-22 17:08:39

    Comments (18)
    :
    😊


    Kimmese:
    Want some


    Food Love:
    These colours 😍 #foodporn


    :
    Gt



    Likes (12541)
    Petra Spurná






    Here What You Need



    Maitsemaailm E-pood





  • Greek Avocado & Grilled Chicken Salad with Greek Dressing
By <a href=/user/gimmedelicious/1>@gimmedelicious</a> ❤️ <a href=/user/gimmedelicious/1>@gimmedelicious</a> ~
For the grilled chicken 2 medium skinless boneless chicken breasts, pounded flat
1 tablespoon olive oil
1⁄2 teaspoon dried oregano
1 garlic clove, crushed in garlic press
salt & pepper, to taste

For The Salad:
2 cup romaine lettuce, chopped
1 avocado peeled, pitted and chopped
1 cup cucumber, chopped
1 cup cherry or grape tomatoes, cut in half (can use any other type of tomatoes)
½ red onion, sliced thinly
1 jar (6.5 ounces) marinated artichoke hearts, drained
¼ cup Feta cheese, crumbled or cubed
¼ cup pitted Kalamata olives

For the dressing:
¼ cup olive oil
2 Tablespoons raw apple cider vinegar
juice of ½ lemon
1 small garlic cloves, minced
½ teaspoon dijon mustard
½ teaspoon dried oregano
½ teaspoon salt

½ teaspoon black pepper

Pound Chicken flat with a meat tenderizer or slice chicken breasts in half to make them thinner.In medium bowl or ziplock bag, combine the chicken, olive oil, oregano, garlic and a sprinkle of salt and pepper.Heat a large heavy duty pan to medium-heat and grill chicken 5-6 minutes per side until tender and cooked through.Remove from pan, cool for 5 minutes then slice or chop.

Combine all the ingredients for the dressing in a mason jar and shake to combine.alternately, whisk i s a small bowl.

In a large bowl, combine all the chopped ingredients for the salad.Top with chopped chicken a drizzle with generously with dressing.Serve immediately.
Notes
    Greek Avocado & Grilled Chicken Salad with Greek Dressing By @gimmedelicious ❤️ @gimmedelicious ~ For the grilled chicken 2 medium skinless boneless chicken breasts, pounded flat 1 tablespoon olive oil 1⁄2 teaspoon dried oregano 1 garlic clove, crushed in garlic press salt & pepper, to taste For The Salad: 2 cup romaine lettuce, chopped 1 avocado peeled, pitted and chopped 1 cup cucumber, chopped 1 cup cherry or grape tomatoes, cut in half (can use any other type of tomatoes) ½ red onion, sliced thinly 1 jar (6.5 ounces) marinated artichoke hearts, drained ¼ cup Feta cheese, crumbled or cubed ¼ cup pitted Kalamata olives For the dressing: ¼ cup olive oil 2 Tablespoons raw apple cider vinegar juice of ½ lemon 1 small garlic cloves, minced ½ teaspoon dijon mustard ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon black pepper Pound Chicken flat with a meat tenderizer or slice chicken breasts in half to make them thinner.In medium bowl or ziplock bag, combine the chicken, olive oil, oregano, garlic and a sprinkle of salt and pepper.Heat a large heavy duty pan to medium-heat and grill chicken 5-6 minutes per side until tender and cooked through.Remove from pan, cool for 5 minutes then slice or chop. Combine all the ingredients for the dressing in a mason jar and shake to combine.alternately, whisk i s a small bowl. In a large bowl, combine all the chopped ingredients for the salad.Top with chopped chicken a drizzle with generously with dressing.Serve immediately. Notes
    2017-05-21 17:32:12

    Comments (18)
    V Well Health:
    Healthy bowl!! Delicious!!


    Wati Balami:
    😍😍😍😍


    :
    @diloo_45


    Dilan🌸:
    @avesta.de 🖕🏻🖕🏻🖕🏻🖕🏻



    Likes (10841)



    Dureti J ✈️



    Hanitapu



    Masha





  • Tag someone who loves fruits 🍒🍓🍌
Credit: <a href=/user/eat_to_thrive/1>@eat_to_thrive</a> #foodguidelines
    Tag someone who loves fruits 🍒🍓🍌 Credit: @eat_to_thrive #foodguidelines
    2017-05-20 17:48:09

    Comments (23)
    taurus baby 💎:
    @shevygreen YOU


    Shavon Green:
    @shaaythewickedest TRUSTTTTTTT


    Liana:
    Hahahahha w ana w hania mn7bon with nutella as well @ilhamchehabi @haniatayara


    Kay Kay:
    🍌🍓🍒💙



    Likes (13497)
    Biswala Madridista Anabino



    Manon 🌟



    Zemfira Agabekova



    Zareen Umair Ahmed





  • Penne with Prosciutto, Tomatoes and Zucchini
Made by <a href=/user/jocooks/1>@jocooks</a> 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins 
This Penne with Prosciutto, Tomatoes and Zucchini can be on your dinner table in 30 minutes. Crispy bits of prosciutto, zucchini and blistered cherry tomatoes is what makes this penne incredibly delicious.
Servings: 4
Calories: 314 kcal
Author: Joanna Cismaru
Ingredients
8 oz penne pasta
2 tbsp olive oil
3 oz prosciutto roughly chopped
1 small onion chopped
5 cloves garlic minced
1/2 tsp red pepper flakes
1 medium zucchini quartered lenghtwise and sliced
10 oz cherry tomatoes cut in half
2 tsp balsamic vinegar
salt and pepper to taste
1 oz parmesan cheese grated
2 tbsp fresh parsley chopped
Instructions
Cook the penne according to package directions and drain.
Meanwhile heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside.
Add the remaining 1 tbsp of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.
Add the zucchini to the skillet and cook for 2 minutes then add the tomatoes. Season with salt and pepper and cook for 2 more minutes then remove from the heat.
Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley.
Divide into 4 bowls and garnish with the leftover Parmesan cheese.
Recipe Notes
This penne dish is great served both warm or cold. 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
    Penne with Prosciutto, Tomatoes and Zucchini Made by @jocooks Prep Time 10 mins Cook Time 20 mins Total Time 30 mins This Penne with Prosciutto, Tomatoes and Zucchini can be on your dinner table in 30 minutes. Crispy bits of prosciutto, zucchini and blistered cherry tomatoes is what makes this penne incredibly delicious. Servings: 4 Calories: 314 kcal Author: Joanna Cismaru Ingredients 8 oz penne pasta 2 tbsp olive oil 3 oz prosciutto roughly chopped 1 small onion chopped 5 cloves garlic minced 1/2 tsp red pepper flakes 1 medium zucchini quartered lenghtwise and sliced 10 oz cherry tomatoes cut in half 2 tsp balsamic vinegar salt and pepper to taste 1 oz parmesan cheese grated 2 tbsp fresh parsley chopped Instructions Cook the penne according to package directions and drain. Meanwhile heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside. Add the remaining 1 tbsp of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender. Add the zucchini to the skillet and cook for 2 minutes then add the tomatoes. Season with salt and pepper and cook for 2 more minutes then remove from the heat. Stir in the penne, balsamic vinegar, prosciutto, half of the Parmesan cheese and the parsley. Divide into 4 bowls and garnish with the leftover Parmesan cheese. Recipe Notes This penne dish is great served both warm or cold. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
    2017-05-19 10:21:32

    Comments (27)
    Nino's Photos:
    Puort ca


    miya:
    yammy


    Lara Chance 💫:
    @lottiewiltshire @annabelchamings


    grecia la princesa🎒:
    @kendra_barwick



    Likes (9282)
    septi



    urban girl



    Linabaha1



    swathi @kshai





  • Looks so yummy 😍😍
Credit: <a href=/user/allroadsleadtohealthy/1>@allroadsleadtohealthy</a> #foodguidelines
    Looks so yummy 😍😍 Credit: @allroadsleadtohealthy #foodguidelines
    2017-05-18 07:39:00

    Comments (35)
    JessicaLevina♤:
    Paprika e kyk pny muka 😂😂 @kevinkurniawans


    Lisa:
    amazing!!!!! check us out!


    ɴᴀᴅɪɴᴇ ᴡᴇɪß |:
    Die Paprikas haben Gesichter 😂👌


    🐱:
    Yum



    Likes (12679)
    Christina Teran



    Anna Hraskó



    Stephen Barbera








  • Zucchini Noodles with Creamy Avocado Pesto <3

Credit: <a href=/user/fitonomykitchen/1>@fitonomykitchen</a> 🌱

Serves: 8 Servings
INGREDIENTS
6 large zucchini, spiralized
1 Tbsp olive oil

For the Sauce:
2 ripe avocados
3 cloves garlic
2 Tbsp lemon juice
½ tsp. sea salt
3 Tbsp olive oil
Cracked black pepper, to taste

INSTRUCTIONS
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!

NUTRITIONAL INFORMATION
Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Points+: 6 • Smart Points: 7
    Zucchini Noodles with Creamy Avocado Pesto <3 Credit: @fitonomykitchen 🌱 Serves: 8 Servings INGREDIENTS 6 large zucchini, spiralized 1 Tbsp olive oil For the Sauce: 2 ripe avocados 3 cloves garlic 2 Tbsp lemon juice ½ tsp. sea salt 3 Tbsp olive oil Cracked black pepper, to taste INSTRUCTIONS Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy! NUTRITIONAL INFORMATION Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Points+: 6 • Smart Points: 7
    2017-05-16 15:36:30

    Comments (134)
    🐱:
    😁


    Iris Marchena:
    Which spiral machine did you use with the zucchini? @foodguidelines


    Jessica Lee Murray:
    @jadeanderson94


    Melissa:
    @kaitlyn_coates



    Likes (6580)
    diana ch



    Sophie Kalista



    Paula Guarello



    Simona Pantaleoni





  • Double tap who want to eat this 😍😍
Credit: <a href=/user/sarafit_nf/1>@sarafit_nf</a> #foodguidelines
    Double tap who want to eat this 😍😍 Credit: @sarafit_nf #foodguidelines
    2017-05-15 08:16:19

    Comments (19)
    Mindfultable:
    This is Da bomb!!!


    alexis barajas:
    @ngomez01


    🐱:
    😍



    Likes (13207)



    Angela Galvis



    Amna Mozy



    Nessa Rene'e





  • ONE POT BACON BROCCOLI MAC AND CHEESE
By <a href=/user/budgetbytes/1>@budgetbytes</a> ❤️ <a href=/user/budgetbytes/1>@budgetbytes</a>
~
½ lb. frozen broccoli florets
4oz. bacon 
8oz. medium cheddar 
½ lb. pasta 
1 cup evaporated milk 
½ tsp smoked paprika 
½ tsp hot sauce 
½ tsp Dijon mustard 
¼ tsp salt
Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese.
Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside.
Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.
Add the evaporated milk, smoked paprika, Dijon, hot sauce, and sauce to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon).
Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can.
Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.
    ONE POT BACON BROCCOLI MAC AND CHEESE By @budgetbytes ❤️ @budgetbytes ~ ½ lb. frozen broccoli florets 4oz. bacon 8oz. medium cheddar ½ lb. pasta 1 cup evaporated milk ½ tsp smoked paprika ½ tsp hot sauce ½ tsp Dijon mustard ¼ tsp salt Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese. Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside. Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind. Add the evaporated milk, smoked paprika, Dijon, hot sauce, and sauce to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon). Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can. Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.
    2017-05-13 20:12:59

    Comments (40)
    Angelica Sandkvist:
    @susska1 @fishingwj


    :



    Mindfultable:
    Loving this combo


    Sally Jeanjacket:
    Yum! @hayleymckenna40



    Likes (11778)
    Ferdh34



    Rida



    Amanda Dunn



    🌮🥗🥑🥙🌯🍰





  • 🥑🥑 Credit: <a href=/user/thedelicious/1>@thedelicious</a> #foodguidelines
    🥑🥑 Credit: @thedelicious #foodguidelines
    2017-05-12 17:28:05

    Comments (51)
    Following Jesus🙏:
    Woah! 💚🥑🥑🥑💚


    Rose:
    @oliveebell


    Shannon Niebuhr:
    @Dommineeee_


    Noa_kalfus12:
    @mordvora28 ואו



    Likes (10890)
    Jdrai



    Nada Emad



    Jerrika Sterling








  • AVOCADO STRAWBERRY CAPRESE SALAD
Credit: <a href=/user/twopeasandpod/1>@twopeasandpod</a>
MINUTEScook time: 10 MINUTEStotal time: 20 MINUTES
INGREDIENTS:
* 	1/4 cup balsamic vinegar
* 	1 cup sliced strawberries
* 	1 cup halved cherry or grape tomatoes
* 	1 cup halved mini mozzarella balls
* 	1 ripe avocado, pitted and diced
* 	1/3 cup loosely packed basil, torn or chopped
* 	Extra-virgin olive oil, for drizzling
* 	Sea salt and freshly ground black pepper
DIRECTIONS:
* In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, 8 to 10 minutes. Set aside to cool.
* Place the strawberries, tomatoes, mozzarella, avocado, and basil in a shallow bowl or platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss. Drizzle with reduced balsamic. Serve immediately.
Note-Jeanine’s recipe calls for 1/3 cup toasted pecans, but I left them out. If you don’t want to reduce your own balsamic, you can use DeLallo’s balsamic glaze. It is my favorite!
    AVOCADO STRAWBERRY CAPRESE SALAD Credit: @twopeasandpod MINUTEScook time: 10 MINUTEStotal time: 20 MINUTES INGREDIENTS: * 1/4 cup balsamic vinegar * 1 cup sliced strawberries * 1 cup halved cherry or grape tomatoes * 1 cup halved mini mozzarella balls * 1 ripe avocado, pitted and diced * 1/3 cup loosely packed basil, torn or chopped * Extra-virgin olive oil, for drizzling * Sea salt and freshly ground black pepper DIRECTIONS: * In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, 8 to 10 minutes. Set aside to cool. * Place the strawberries, tomatoes, mozzarella, avocado, and basil in a shallow bowl or platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss. Drizzle with reduced balsamic. Serve immediately. Note-Jeanine’s recipe calls for 1/3 cup toasted pecans, but I left them out. If you don’t want to reduce your own balsamic, you can use DeLallo’s balsamic glaze. It is my favorite!
    2017-05-11 11:15:26

    Comments (32)
    Jaciara Castro:
    @franciaracastro


    Gladys Denise Miller:
    Yum! ❤❤


    Rashee:
    @theladyofstyl @delondas_world


    Kaidy 🌸:
    @andreacobos12



    Likes (10074)
    merlin ebe



    Neha Khan (Tazeem)











  • Double tap who loves Mango
😍😍😍
Credit: <a href=/user/reneredzepinoma/1>@reneredzepinoma</a> #foodguidelines
    Double tap who loves Mango 😍😍😍 Credit: @reneredzepinoma #foodguidelines
    2017-05-09 20:36:32

    Comments (198)
    Ellen Keil:
    @maddiealper


    :
    @joudybeshr


    Niq:
    Yeeeeeeeeez Mango


    🌸ANNI🌸:
    @shakilouz



    Likes (12820)
    the quadruplets






    Babalwa M. Bezuidenhout



    تكايه.





  • Tag someone who want to eat this ❤️
Credit: <a href=/user/thesteeleproject/1>@thesteeleproject</a> #foodguidelines
    Tag someone who want to eat this ❤️ Credit: @thesteeleproject #foodguidelines
    2017-05-08 15:25:33

    Comments (65)
    Mackenzie Jones:
    @vmeza2014 we can make that tonight.


    Vannesa Jones:
    Thanks exactly what I was thinking!! @healthcoach_macj


    Kristian Serra:
    Geil @patta_brasco


    Vino:
    @luxia_a 😍😍



    Likes (13793)
    Danielle Schoonover Tierson






    Dito



    Akimichichouji





  • GRILLED CHIMICHURRI CHICKEN AVOCADO SALAD 
Credit: <a href=/user/cafedelites/1>@cafedelites</a>
Grilled Chimichurri Chicken Avocado Salad is another meal in a salad! Using authentic chimichurri as a dressing that doubles as a marinade keeps all of the incredible flavours of chimichurri in this bowl!
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
* One batch Authentic Chimichurri
* 4 skinless chicken thigh fillets, (no bone) or chicken breasts
* 1 teaspoon olive oil
* 5 cups Romaine (or cos) lettuce leaves, washed and dried
* 3 ripe tomatoes, sliced
* ½ a red onion, sliced
* 2 avocados, sliced
* Fresh parsley leaves, to garnish
* 
INSTRUCTIONS
1. Make a batch of chimichurri using this recipe, in a small bowl or jug. Pour 4 tablespoons of chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices, Drizzle with remaining chimichurri dressing and serve with (optional) extra parsley leaves.
    GRILLED CHIMICHURRI CHICKEN AVOCADO SALAD Credit: @cafedelites Grilled Chimichurri Chicken Avocado Salad is another meal in a salad! Using authentic chimichurri as a dressing that doubles as a marinade keeps all of the incredible flavours of chimichurri in this bowl! Author: Karina - Cafe Delites Serves: 4 INGREDIENTS * One batch Authentic Chimichurri * 4 skinless chicken thigh fillets, (no bone) or chicken breasts * 1 teaspoon olive oil * 5 cups Romaine (or cos) lettuce leaves, washed and dried * 3 ripe tomatoes, sliced * ½ a red onion, sliced * 2 avocados, sliced * Fresh parsley leaves, to garnish * INSTRUCTIONS 1. Make a batch of chimichurri using this recipe, in a small bowl or jug. Pour 4 tablespoons of chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing. 2. Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest. 3. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices, Drizzle with remaining chimichurri dressing and serve with (optional) extra parsley leaves.
    2017-05-07 06:46:27

    Comments (15)
    SelfieSalads:
    Yum!! 💚


    Narges Irani:
    Healthy salad 🥗 💚👏👏


    🇰🇷🇯🇵🇨🇦:
    @hththththththththththththt


    Stafini:
    @prisdav_



    Likes (11017)
    Sherine Mahdy



    Vicki



    Caitlyn Lewis



    Debbie Loomis





  • Yummylicious Detox Red Cabbage Salad 🥗 .

Stay healthy with this Vitamin packed red cabbage salad! This salad is perfect for detox but also great with barbecue. It is light, crispy and yummy!
Course: Salad
Servings: 4 Portions as side dish (2 portion as a main)
Calories: 178 kcal
Ingredients
¼ Red Cabbage (250g/8.8oz)
4-5 Mandarins
3 Carrots (Medium)
2 Apples (Medium)
2 tablespoons Extra Virgin Olive Oil
Himalayan Salt to Taste
A Pinch of Black Pepper
Instructions
Wash the fruit & vegetables. Peel and grate carrots, peel, core and grate the apple. Grate or finely slice red cabbage.
Throw all the ingredients in a serving bowl including mandarin segments.
Pour over extra virgin olive oil and season with salt & black pepper.
Toss it around, taste for seasoning and when happy, serve!
This salad is perfect on its own or as a side dish especially with a heavy meal. It will also be great with barbeque in summer!  Credit: <a href=/user/fitonomykitchen/1>@fitonomykitchen</a>
    Yummylicious Detox Red Cabbage Salad 🥗 . Stay healthy with this Vitamin packed red cabbage salad! This salad is perfect for detox but also great with barbecue. It is light, crispy and yummy! Course: Salad Servings: 4 Portions as side dish (2 portion as a main) Calories: 178 kcal Ingredients ¼ Red Cabbage (250g/8.8oz) 4-5 Mandarins 3 Carrots (Medium) 2 Apples (Medium) 2 tablespoons Extra Virgin Olive Oil Himalayan Salt to Taste A Pinch of Black Pepper Instructions Wash the fruit & vegetables. Peel and grate carrots, peel, core and grate the apple. Grate or finely slice red cabbage. Throw all the ingredients in a serving bowl including mandarin segments. Pour over extra virgin olive oil and season with salt & black pepper. Toss it around, taste for seasoning and when happy, serve! This salad is perfect on its own or as a side dish especially with a heavy meal. It will also be great with barbeque in summer! Credit: @fitonomykitchen
    2017-05-05 18:34:53

  • Tag someone who loves watermelon and strawberries 
Credit: <a href=/user/shinewithplants/1>@shinewithplants</a> 
#foodguidelines
    Tag someone who loves watermelon and strawberries Credit: @shinewithplants #foodguidelines
    2017-05-04 15:15:11


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source:www.instagram/foodguidelines