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  • Stuffed chicken > regular chicken! 😳❤
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SUN-DRIED TOMATO & SPINACH–STUFFED CHICKEN
Servings: 2
INGREDIENTS
Stuffed Chicken
2 boneless, skinless chicken breasts
Olive oil, drizzle
Pepper, to taste
Salt, to taste
2 cloves of garlic, sliced
½ cup mozzarella
2 ounces of baby spinach
½ cup sundried tomatoes
2 cups marinara
4 ounces baby spinach
4 cups cooked whole wheat pasta
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
3. Season the chicken breasts with olive oil, pepper, and salt.
4. Stuff each chicken breast with a clove of garlic, ¼ cup mozzarella, ¼ cup sun-dried tomatoes, and 1 ounce of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
5. In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned. 
Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F/75˚C. Set aside.
6. Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
7. Serve chicken on top of whole wheat pasta and spinach marinara sauce.
8. Enjoy!
    Stuffed chicken > regular chicken! 😳❤ # SUN-DRIED TOMATO & SPINACH–STUFFED CHICKEN Servings: 2 INGREDIENTS Stuffed Chicken 2 boneless, skinless chicken breasts Olive oil, drizzle Pepper, to taste Salt, to taste 2 cloves of garlic, sliced ½ cup mozzarella 2 ounces of baby spinach ½ cup sundried tomatoes 2 cups marinara 4 ounces baby spinach 4 cups cooked whole wheat pasta PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through. 3. Season the chicken breasts with olive oil, pepper, and salt. 4. Stuff each chicken breast with a clove of garlic, ¼ cup mozzarella, ¼ cup sun-dried tomatoes, and 1 ounce of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!) 5. In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned. Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F/75˚C. Set aside. 6. Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted. 7. Serve chicken on top of whole wheat pasta and spinach marinara sauce. 8. Enjoy!
    2017-02-18 13:26:03

    Comments (137)
    Sarah 🌞:
    @brandonherrohatton


    Brandon:
    @sarahsalsaqueen looks unreal 😍


    Anthony 🤔:
    @beffonce


    hester:
    @patrickk.__ dit lijkt op dat recept van toen hahahah



    Likes (8243)
    I.Tincor Eléna



    Louhelaine Legros🇭🇹🍫🇭🇹



    CraziiiDeelish








  • This is literally the easiest way to organize your kitchen space! All you need are file folders and extra strength adhesive tape 😍❤!
    This is literally the easiest way to organize your kitchen space! All you need are file folders and extra strength adhesive tape 😍❤!
    2017-02-17 12:44:11

    Comments (337)
    Ozge Ugurlu:
    wow


    Noor Alshammari:
    @monakhayat


    Noor Alshammari:
    @kefaa_khazaal


    :
    @lunacasarez1206



    Likes (10596)



    FatimaAlMarri 🇶🇦



    Frida John



    Sydney Eaton





  • It's like a healthy Lunchable for adults 😳!
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Weekday Lunch Kit With Roasted Red Pepper Dip
Servings: 1
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INGREDIENTS
4 ounces sliced deli turkey
1/2 cucumber, sliced
2 ounces cheddar cheese, sliced
Good Thins Sweet Potato crackers
3 tablespoons roasted red pepper garlic spread (see below)
Roasted Red Pepper Garlic Spread:
2 red peppers, rough chopped
1 head of garlic
3 tablespoons of olive oil, divided
2 tablespoons of flat-leaf parsley, chopped
2 tablespoons of fresh oregano, chopped
Juice of ½ lemon
Salt and pepper to taste
PREPARATION
1. Preheat oven to 325˚F/160˚C.

2. To prepare red pepper spread, cut the top quarter off a head of garlic and place in a baking dish or oven-safe skillet with the chopped peppers. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in oven for 1 hour.

3. Once cooled, combine peppers and garlic, parsley, oregano, and lemon juice in a food processor or blender. Puree, slowly drizzling in remaining 2 tablespoons of olive oil.

4. Chill for at least 1 hour, or up to overnight.

5. Arrange turkey, cucumber, cheddar cheese, red pepper spread and Good Thins Sweet Potato crackers as desired in a resealable food container. Refrigerate until ready to eat.

6. ENJOY!
    It's like a healthy Lunchable for adults 😳! # Weekday Lunch Kit With Roasted Red Pepper Dip Servings: 1 # INGREDIENTS 4 ounces sliced deli turkey 1/2 cucumber, sliced 2 ounces cheddar cheese, sliced Good Thins Sweet Potato crackers 3 tablespoons roasted red pepper garlic spread (see below) Roasted Red Pepper Garlic Spread: 2 red peppers, rough chopped 1 head of garlic 3 tablespoons of olive oil, divided 2 tablespoons of flat-leaf parsley, chopped 2 tablespoons of fresh oregano, chopped Juice of ½ lemon Salt and pepper to taste PREPARATION 1. Preheat oven to 325˚F/160˚C. 2. To prepare red pepper spread, cut the top quarter off a head of garlic and place in a baking dish or oven-safe skillet with the chopped peppers. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in oven for 1 hour. 3. Once cooled, combine peppers and garlic, parsley, oregano, and lemon juice in a food processor or blender. Puree, slowly drizzling in remaining 2 tablespoons of olive oil. 4. Chill for at least 1 hour, or up to overnight. 5. Arrange turkey, cucumber, cheddar cheese, red pepper spread and Good Thins Sweet Potato crackers as desired in a resealable food container. Refrigerate until ready to eat. 6. ENJOY!
    2017-02-16 13:04:19

    Comments (72)
    Pipe Lloreda:



    Michy💋:
    @damarri_eddie


    Marleau:
    @danielbarby follow them


    Angie 🅱:
    @darkestjustbeforeme yessss



    Likes (5629)
    I Like Puns 'nd Stuff



    민경






    April Walls





  • When you've been good all week 🙄...
    When you've been good all week 🙄...
    2017-02-15 17:13:33

    Comments (295)
    :
    @Evanodeseye


    Ibk:
    @debbie05_bb noooo yours is cheat week 😛


    Allison Ravit:
    @ellllenc


    Gabriela Mastelari:
    Asi es q debe ser tuts @iglesias_jean



    Likes (6133)
    Mona Alawami



    yofavvv.allie



    iuoras ana



    Natalia Nazarova





  • The PERFECT treat to enjoy with your boo today 😍❤! HAPPY VALENTINE'S DAY!
 <a  href=/tag/>#</a>
Frozen Yogurt Granola Cups
Servings: 12
INGREDIENTS
4 tablespoons peanut butter
4 tablespoons honey
2 cups granola
2 ½ cups Greek yogurt (We used 4 single-serving cups for different flavors!)
Strawberries, for garnish
Blueberries, for garnish
Dark chocolate chunks, for garnish
PREPARATION
1. Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted. In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine. 
2. Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom. 
3. Top each cup with about 1.5 ounces (or 1/3 of a single-serving container) of yogurt.
4. Top each cup with strawberries, blueberries and dark chocolate chunks.
5. Cover tightly with foil and freeze for at least 2 hours. 
6. Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack. 
7. ENJOY!
    The PERFECT treat to enjoy with your boo today 😍❤! HAPPY VALENTINE'S DAY! # Frozen Yogurt Granola Cups Servings: 12 INGREDIENTS 4 tablespoons peanut butter 4 tablespoons honey 2 cups granola 2 ½ cups Greek yogurt (We used 4 single-serving cups for different flavors!) Strawberries, for garnish Blueberries, for garnish Dark chocolate chunks, for garnish PREPARATION 1. Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted. In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine. 2. Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom. 3. Top each cup with about 1.5 ounces (or 1/3 of a single-serving container) of yogurt. 4. Top each cup with strawberries, blueberries and dark chocolate chunks. 5. Cover tightly with foil and freeze for at least 2 hours. 6. Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack. 7. ENJOY!
    2017-02-14 13:32:53

    Comments (150)
    Faith Dominique:
    What song is this


    Lourdes Acosta:
    @mady_a


    Katie Rutter:
    @winchendon1856


    Kübra Bulut Sengupta:
    Wooow. Yummy



    Likes (8516)
    Wedfy



    Mariya 🥀



    Quotes & Feels♥








  • The healthy alternative to chocolate muffins that you've been waiting for 🍫😍🍌!
 <a  href=/tag/>#</a>
DARK CHOCOLATE BANANA BREAD MUFFINS
Number of servings: 12 muffins
INGREDIENTS
3 ripe bananas
2 eggs
½ cup Greek yogurt
½ cup milk of choice (we used almond milk)
½ cup maple syrup
1 teaspoon vanilla
1 cup of whole wheat flour
½ cup dark cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup dark chocolate chips
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PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together remaining wet ingredients: greek yogurt, milk, maple syrup, and vanilla. 
3. Next, add in dry ingredients and mix until fully incorporated. Fold chocolate chips into the mixture. 
4. Pour mixture into a greased muffin tin, filling each up about ⅔ full. 
5. Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes. 
6. Enjoy!
    The healthy alternative to chocolate muffins that you've been waiting for 🍫😍🍌! # DARK CHOCOLATE BANANA BREAD MUFFINS Number of servings: 12 muffins INGREDIENTS 3 ripe bananas 2 eggs ½ cup Greek yogurt ½ cup milk of choice (we used almond milk) ½ cup maple syrup 1 teaspoon vanilla 1 cup of whole wheat flour ½ cup dark cocoa powder 1 teaspoon baking soda ½ teaspoon salt ½ cup dark chocolate chips # PREPARATION 1. Preheat oven to 350˚F/180˚C. 2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together remaining wet ingredients: greek yogurt, milk, maple syrup, and vanilla. 3. Next, add in dry ingredients and mix until fully incorporated. Fold chocolate chips into the mixture. 4. Pour mixture into a greased muffin tin, filling each up about ⅔ full. 5. Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes. 6. Enjoy!
    2017-02-03 15:12:57

    Comments (383)
    Yvette Almengor Calderon:
    @drmmrdeb83 here!


    📿:
    O hacemos este? @clementine_mgba


    HILL-DUHH❣:
    @dwinter_is_coming 😻


    Kübra Bulut Sengupta:
    What s the alternative for maple syrup



    Likes (14805)
    Salma2003



    I love tigers !!!!!!!!!!!🐅



    🖖🏽🖖🏽



    Rigerta Bregu





  • This stir-fry will leave you with a belly full of veggies 👍🏼💚!
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INGREDIENTS
1 pound chicken breast, cubed
Salt, to taste 
Pepper, to taste
1 pound broccoli florets
8 ounces mushrooms, sliced
3 tablespoons oil for frying
For the sauce:
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced-sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour
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PREPARATION
1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. 
2. Remove cooked chicken from pan and set aside. 
3. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
4. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
5. Return the chicken and vegetables to the saucy pan; stir until heated through.
6. Serve with hot rice or noodles.
7. Enjoy!
    This stir-fry will leave you with a belly full of veggies 👍🏼💚! # INGREDIENTS 1 pound chicken breast, cubed Salt, to taste Pepper, to taste 1 pound broccoli florets 8 ounces mushrooms, sliced 3 tablespoons oil for frying For the sauce: 3 cloves garlic, minced 1 tablespoon ginger, minced 2 teaspoons sesame oil ⅓ cup reduced-sodium soy sauce 1 tablespoon brown sugar 1 cup chicken broth ¼ cup flour # PREPARATION 1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. 2. Remove cooked chicken from pan and set aside. 3. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside. 4. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth. 5. Return the chicken and vegetables to the saucy pan; stir until heated through. 6. Serve with hot rice or noodles. 7. Enjoy!
    2017-01-30 14:48:35

    Comments (148)
    Sarai Perez:
    @kensymac nice👍👍👍 THANK YOU!! I'll give it a try😁


    Bethany Lynch:
    @lynch_cml


    Hanna Negash:
    @kaliblessedlov


    Audrinee 👑:
    @_deshonna_



    Likes (10041)
    Haley Holladay Ivey



    Έλενα Βαλνέα



    Anđela Kalfić



    Javiera Calfuán





  • This shrimp and avocado salad is a flavor explosion 🍤💥!
 <a  href=/tag/>#</a>
Shrimp And Avocado Taco Salad
Servings: 4-6
INGREDIENTS
2 tablespoons oil
1 pound medium shrimp, peeled and deveined
1 large head romaine lettuce, chopped
4 tomatoes, diced
½ jalapeño, deseeded and finely diced(optional)
¼ red onion, finely diced
2 tablespoons cilantro, minced
1 large avocado, diced
½ teaspoon salt
1 lime, juiced (2 tablespoons juice)
Taco Seasoning:
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon chili powder
 <a  href=/tag/>#</a>
PREPARATION
1. Heat the oil in a skillet over medium-high heat. 
2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat. 
3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
4. Serve with tortilla strips, if desired.
5. Enjoy!
    This shrimp and avocado salad is a flavor explosion 🍤💥! # Shrimp And Avocado Taco Salad Servings: 4-6 INGREDIENTS 2 tablespoons oil 1 pound medium shrimp, peeled and deveined 1 large head romaine lettuce, chopped 4 tomatoes, diced ½ jalapeño, deseeded and finely diced(optional) ¼ red onion, finely diced 2 tablespoons cilantro, minced 1 large avocado, diced ½ teaspoon salt 1 lime, juiced (2 tablespoons juice) Taco Seasoning: ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon dried oregano ¼ teaspoon garlic powder ½ teaspoon chili powder # PREPARATION 1. Heat the oil in a skillet over medium-high heat. 2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat. 3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined. 4. Serve with tortilla strips, if desired. 5. Enjoy!
    2017-01-26 15:51:58

    Comments (242)
    Alice, pour les intimes.:
    @andreane_cas


    Hannah Landerholm:
    @carolynspeterson


    emma__k8:
    @4forujencoco plz!


    Jen ✨:
    #skinny! @emma__k8



    Likes (11229)
    jordan harris



    Pujita



    L i s b e ☤ h



    MaryBeth Cannon





  • These are swirls of low-carb perfection 😍🍴!
 <a  href=/tag/>#</a>
Veggie Stuffed Steak Roll
Servings: 6-8
INGREDIENTS
1 tablespoon oil, plus more for searing
½ red bell pepper, thinly sliced
½ yellow bell pepper
½ white onion, thinly sliced
½ teaspoon salt, plus more seasoning
½ teaspoon black pepper, plus more for seasoning
3 cloves garlic, minced
2 pounds flank steak, flattened as much as possible
1½ cups spinach
⅓ cup shredded mozzarella cheese
Long toothpicks or short skewers
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PREPARATION
1. Preheat oven to 350°F/180°C.
2. Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
3. Season the flank steak on both sides with a good pinch of salt and black pepper. Sprinkle on the spinach in an even layer and top with the sautéed peppers. Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
4. Stewer the steak with toothpicks about 1½ inches apart so that the steak will hold its shape. 
5. Slice between the toothpicks to create individual steak rolls.
6. Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
7. Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness. 
8. Let the steak rest for 5 minutes before removing toothpicks.
9. Enjoy!
NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 6-8.
    These are swirls of low-carb perfection 😍🍴! # Veggie Stuffed Steak Roll Servings: 6-8 INGREDIENTS 1 tablespoon oil, plus more for searing ½ red bell pepper, thinly sliced ½ yellow bell pepper ½ white onion, thinly sliced ½ teaspoon salt, plus more seasoning ½ teaspoon black pepper, plus more for seasoning 3 cloves garlic, minced 2 pounds flank steak, flattened as much as possible 1½ cups spinach ⅓ cup shredded mozzarella cheese Long toothpicks or short skewers # PREPARATION 1. Preheat oven to 350°F/180°C. 2. Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes. 3. Season the flank steak on both sides with a good pinch of salt and black pepper. Sprinkle on the spinach in an even layer and top with the sautéed peppers. Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll. 4. Stewer the steak with toothpicks about 1½ inches apart so that the steak will hold its shape. 5. Slice between the toothpicks to create individual steak rolls. 6. Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side. 7. Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness. 8. Let the steak rest for 5 minutes before removing toothpicks. 9. Enjoy! NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 6-8.
    2017-01-24 16:46:36

    Comments (202)
    Manu Menezes:
    @lilianmenezes1513


    Kat 🐱🐈😺:
    @josh478


    Beth 🌺:
    Woooow😍 @agwiliiam


    Maureen Leon C:
    @nathalialeonc



    Likes (8495)
    💖Jarelyz👑



    🌼 K y l e i g h 🌼



    Sangeeta Basumajumder



    Amanda May





  • This zucchini bread is lightly sweetened to perfection 😍💚!
 <a  href=/tag/>#</a>
Dark Chocolate Chip Zucchini Bread
Servings: 5
Ingredients
½ cup warm water
⅓ cup honey
5 eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract
2 cups zucchini
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup dark chocolate chips
Flax seeds (optional, garnish)
 <a  href=/tag/>#</a>
Preparation
1. Preheat the oven to 375˚F/190˚C.

2. Cut the ends off of zucchini and grate it on the large side of a box grater. Set aside 2 cups.

3. Whisk together warm water and honey.

4. Add eggs, yogurt, honey, and vanilla extract. Whisk. 
5. Add zucchini and whisk to combine.

6. Add flour, baking soda, nutmeg, and salt. Mix to combine.

7. Fold chocolate chips into the batter.

8. Pour the batter into a greased 9×5-inch bread pan. 
9. Bake for 50-60 minutes, or until a toothpick comes out clean from the middle of the bread. 
10. Allow to cool for 15 minutes before serving!
    This zucchini bread is lightly sweetened to perfection 😍💚! # Dark Chocolate Chip Zucchini Bread Servings: 5 Ingredients ½ cup warm water ⅓ cup honey 5 eggs 1 cup plain Greek yogurt 1 teaspoon vanilla extract 2 cups zucchini 2 cups whole wheat flour 1 teaspoon baking soda ½ teaspoon ground nutmeg ½ teaspoon salt ¾ cup dark chocolate chips Flax seeds (optional, garnish) # Preparation 1. Preheat the oven to 375˚F/190˚C. 2. Cut the ends off of zucchini and grate it on the large side of a box grater. Set aside 2 cups. 3. Whisk together warm water and honey. 4. Add eggs, yogurt, honey, and vanilla extract. Whisk. 5. Add zucchini and whisk to combine. 6. Add flour, baking soda, nutmeg, and salt. Mix to combine. 7. Fold chocolate chips into the batter. 8. Pour the batter into a greased 9×5-inch bread pan. 9. Bake for 50-60 minutes, or until a toothpick comes out clean from the middle of the bread. 10. Allow to cool for 15 minutes before serving!
    2017-01-20 20:54:26

    Comments (110)
    Andrea Zelaya:
    @manueljaco10


    Manuel Jaco:
    @andreaszelaya you've gotta try my zucchini bread recipe.


    Catalina:
    @gertafrasheri looks so good


    Whitney Isbell:
    @wonderfulwanne



    Likes (6600)
    Jey Díaz V.



    Naza



    Allie Schultz



    Valya Buvaeva





  • An easy on-the-go breakfast with mix-and-match toppings will make your mornings a breeze 😊👌🏽❤!
 <a  href=/tag/>#</a>
Egg Breakfast Cups
Serves 6
INGREDIENTS
5 eggs
Salt, to taste
Pepper, to taste
 <a  href=/tag/>#</a>
Mix and Match Toppings: 
Spinach, chopped
Tomatoes, diced
Onion, diced fine
Bell pepper, diced fine
Broccoli, cut into small florets 
Parmesan cheese
Cheddar cheese
 <a  href=/tag/>#</a>
PREPARATION
1. In a measuring cup, beat the eggs until smooth. Set aside.
2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
3. Season each cup with salt and pepper.
4. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
5. Bake at 350°F/180°C for 20 minutes, until set.
6. Enjoy!
    An easy on-the-go breakfast with mix-and-match toppings will make your mornings a breeze 😊👌🏽❤! # Egg Breakfast Cups Serves 6 INGREDIENTS 5 eggs Salt, to taste Pepper, to taste # Mix and Match Toppings: Spinach, chopped Tomatoes, diced Onion, diced fine Bell pepper, diced fine Broccoli, cut into small florets Parmesan cheese Cheddar cheese # PREPARATION 1. In a measuring cup, beat the eggs until smooth. Set aside. 2. In a greased muffin tin, place your desired combination of fillings into each muffin cup. 3. Season each cup with salt and pepper. 4. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. 5. Bake at 350°F/180°C for 20 minutes, until set. 6. Enjoy!
    2017-01-18 15:26:15

    Comments (347)
    suelem:
    @danipc83


    Danelle D'Costa:
    @hargenta...use muffin cases lol


    Adriana Avila:
    @viviavila15 me lo voy a hacer el sabado


    Jessii Smith:
    @kyleighkelley



    Likes (12173)
    Clarence Grepo Onoya









    Eman Abdulla





  • Impress all your friends when you brunch it up with this deliciousness 🍓!
 <a  href=/tag/>#</a>
Berry French Toast Bake
Servings: 8-10
 <a  href=/tag/>#</a>
INGREDIENTS
½ cup warm water
3 tablespoons honey
5 eggs
2 ½ cups milk of choice
2 teaspoons vanilla extract
2 teaspoons cinnamon
Pinch salt
10 slices whole wheat bread, cut into cubes
8 ounces (250 grams) raspberries
8 ounces (250 grams) blackberries
10 strawberries, trimmed and sliced
8 ounces (250 grams) blueberries
Greek yogurt (for topping)
Maple syrup (for topping)
 <a  href=/tag/>#</a>
PREPARATION
1. Preheat the oven to 350˚F/180˚C.
2. In a large bowl whisk together warm water and honey. Add eggs, milk, vanilla extract, cinnamon, and salt. Whisk. 
3. Place bread cubes into a well-greased cast iron pan. 
4. Pour the egg mixture over the bread cubes and submerge all of the bread cubes. Let soak for 20 minutes.
5. Arrange the fruit on top.
6. Bake for approximately 1 hour.
7. Serve with yogurt and maple syrup.
8. Enjoy!
    Impress all your friends when you brunch it up with this deliciousness 🍓! # Berry French Toast Bake Servings: 8-10 # INGREDIENTS ½ cup warm water 3 tablespoons honey 5 eggs 2 ½ cups milk of choice 2 teaspoons vanilla extract 2 teaspoons cinnamon Pinch salt 10 slices whole wheat bread, cut into cubes 8 ounces (250 grams) raspberries 8 ounces (250 grams) blackberries 10 strawberries, trimmed and sliced 8 ounces (250 grams) blueberries Greek yogurt (for topping) Maple syrup (for topping) # PREPARATION 1. Preheat the oven to 350˚F/180˚C. 2. In a large bowl whisk together warm water and honey. Add eggs, milk, vanilla extract, cinnamon, and salt. Whisk. 3. Place bread cubes into a well-greased cast iron pan. 4. Pour the egg mixture over the bread cubes and submerge all of the bread cubes. Let soak for 20 minutes. 5. Arrange the fruit on top. 6. Bake for approximately 1 hour. 7. Serve with yogurt and maple syrup. 8. Enjoy!
    2017-01-17 17:15:27

    Comments (292)
    Nina Singer:
    @elizcampbell


    Myan:
    @sanpabloroque


    Caitlin Porter:
    Made that last weekend @goodful


    Lilie Lee-aan Naidoo 🌼:
    @sashaalexandra.naidoo



    Likes (12286)
    francy_marty



    blOODQUEEN👑💯



    Compass Pet Services LLC









Stuffed chicken > regular chicken! 😳❤ # SUN-DRIED TOMATO & SPINACH–STUFFED CHICKEN Servings: 2 INGREDIENTS Stuffed Chicken 2 boneless, skinless chicken breasts Olive oil, drizzle Pepper, to taste Salt, to taste 2 cloves of garlic, sliced ½ cup mozzarella 2 ounces of baby spinach ½ cup sundried tomatoes 2 cups marinara 4 ounces baby spinach 4 cups cooked whole wheat pasta PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through. 3. Season the chicken breasts with olive oil, pepper, and salt. 4. Stuff each chicken breast with a clove of garlic, ¼ cup mozzarella, ¼ cup sun-dried tomatoes, and 1 ounce of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!) 5. In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned. Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F/75˚C. Set aside. 6. Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted. 7. Serve chicken on top of whole wheat pasta and spinach marinara sauce. 8. Enjoy!
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