family cook link
LIFESTYLE IN ONE PLACE.
Advertisements

Goodful goodful

  • Enjoy comfort food the lighter way ❤️!
#
MOZZARELLA-STUFFED TURKEY MEATLOAF
Servings: 4

INGREDIENTS
1 pound lean ground turkey
1 cup yellow onion, finely diced
1 cup shredded zucchini, squeezed gently of excess moisture with kitchen towels 
2 cloves of garlic, minced
½ cup panko bread crumbs
1 egg
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons (or spoonfuls) of sauce 
½ teaspoon salt 
½ teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons fresh parsley, chopped
2 slices mozzarella cheese

Sauce:
1 cup tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon honey

Garnish:
Parsley

PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Prepare sauce in a small bowl and set aside.
3. Combine all other ingredients (except for the cheese) in a large bowl until evenly distributed. 
4. Add in half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer. Add slices of cheese to form a thin layer on top of the meatloaf. Fill loaf pan with remainder of meatloaf, smoothing out the final top layer. 
5. Top meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to cover the top evenly. Reserve the other half of the tomato sauce. 
6. Bake for 1 hour, or until the internal temperature reads 160˚F/70˚C when poked with a meat thermometer. 
7. When the meatloaf is ready, heat your tomato sauce in the microwave or on a skillet, and drizzle on top of your meatloaf. 
8. Garnish with fresh chopped parsley. 
9. Serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
10. Enjoy!
    Enjoy comfort food the lighter way ❤️! # MOZZARELLA-STUFFED TURKEY MEATLOAF Servings: 4 INGREDIENTS 1 pound lean ground turkey 1 cup yellow onion, finely diced 1 cup shredded zucchini, squeezed gently of excess moisture with kitchen towels 2 cloves of garlic, minced ½ cup panko bread crumbs 1 egg 1 tablespoon dijon mustard 1 tablespoon honey 2 tablespoons (or spoonfuls) of sauce ½ teaspoon salt ½ teaspoon pepper 1 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons fresh parsley, chopped 2 slices mozzarella cheese Sauce: 1 cup tomato sauce 1 tablespoon apple cider vinegar 1 tablespoon honey Garnish: Parsley PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. Prepare sauce in a small bowl and set aside. 3. Combine all other ingredients (except for the cheese) in a large bowl until evenly distributed. 4. Add in half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer. Add slices of cheese to form a thin layer on top of the meatloaf. Fill loaf pan with remainder of meatloaf, smoothing out the final top layer. 5. Top meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to cover the top evenly. Reserve the other half of the tomato sauce. 6. Bake for 1 hour, or until the internal temperature reads 160˚F/70˚C when poked with a meat thermometer. 7. When the meatloaf is ready, heat your tomato sauce in the microwave or on a skillet, and drizzle on top of your meatloaf. 8. Garnish with fresh chopped parsley. 9. Serve with your favorite sides. (We used mashed sweet potatoes and asparagus.) 10. Enjoy!
    2017-04-21 13:01:56

    Comments (117)
    🍔 Food 🍟 Lovers 🍳:
    Great


    Foods Funs:
    Looooooove ❤


    Meagan:
    @endless__fandoms__ show mom


    |-/ vic 💟:
    @awheeler1384



    Likes (9020)
    Maria Dolores



    nur_atirah



    HealthKick10101



    Simply❤ fresh homemade 🌱🍝





  • Make a filling and better-for-you dinner in one-pot 🌱!
#
ONE-POT PESTO CHICKEN PASTA
Servings: 4-6

INGREDIENTS
Pesto
1 clove garlic, minced
4 ounces fresh basil, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons walnuts
3 ounces olive oil
4 tablespoons fresh parmesan cheese

1 tablespoon olive oil
1 pound boneless, skinless chicken breast tenders
3 cloves garlic
2 cups low-sodium chicken broth
4 ounces sun-dried tomatoes (drained)
8 ounces whole wheat pasta
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 ounces baby spinach

PREPARATION
1. In the bowl of a food processor, add garlic, basil, salt, pepper, and walnuts.

2. Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.

3. Add the parmesan and pulse to incorporate. Set aside. 
4. In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.

5. Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.

6. Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.

7. Add spinach and stir until wilted. 
8. Add pesto.

9. Serve immediately and enjoy!
    Make a filling and better-for-you dinner in one-pot 🌱! # ONE-POT PESTO CHICKEN PASTA Servings: 4-6 INGREDIENTS Pesto 1 clove garlic, minced 4 ounces fresh basil, roughly chopped ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoons walnuts 3 ounces olive oil 4 tablespoons fresh parmesan cheese 1 tablespoon olive oil 1 pound boneless, skinless chicken breast tenders 3 cloves garlic 2 cups low-sodium chicken broth 4 ounces sun-dried tomatoes (drained) 8 ounces whole wheat pasta ¼ teaspoon salt ¼ teaspoon red pepper flakes 3 ounces baby spinach PREPARATION 1. In the bowl of a food processor, add garlic, basil, salt, pepper, and walnuts. 2. Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly. 3. Add the parmesan and pulse to incorporate. Set aside. 4. In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside. 5. Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover. 6. Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente. 7. Add spinach and stir until wilted. 8. Add pesto. 9. Serve immediately and enjoy!
    2017-04-20 14:46:14

    Comments (120)
    Ajalin Zenon:
    @geegranger @bees.sweet @gila_raquel I won't use zoodles !


    :
    😋😋 I'll eat anything with pasta lol @thezenonbrand


    :
    @ayse_gul_tekin


    :
    @brittney_frey



    Likes (10663)
    Stephanie



    dojna_vlora



    Syahidah Al-Shariff 🌸



    Amal Al Azzaz





  • Low-calorie, but sooo much deliciousness 🍤!
#
Under 300-Calorie Honey Lime Shrimp 
Servings: 4
Calories per serving: 266

INGREDIENTS
Preferred cooking oil, to taste 
1 pound raw shrimp, peeled and deveined
Salt, to taste 
Pepper, to taste 
2 teaspoons garlic, minced (separate in half)
¼ cup honey
1 lime, juiced
1 pound asparagus, sliced
1 red bell pepper, sliced 
PREPARATION
1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque.
3. Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside. 
4. In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic. 
5. When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine. 
6. Serve immediately and enjoy!
    Low-calorie, but sooo much deliciousness 🍤! # Under 300-Calorie Honey Lime Shrimp Servings: 4 Calories per serving: 266 INGREDIENTS Preferred cooking oil, to taste 1 pound raw shrimp, peeled and deveined Salt, to taste Pepper, to taste 2 teaspoons garlic, minced (separate in half) ¼ cup honey 1 lime, juiced 1 pound asparagus, sliced 1 red bell pepper, sliced PREPARATION 1. Heat oil in a large skillet over medium-high heat. 2. Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque. 3. Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside. 4. In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic. 5. When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine. 6. Serve immediately and enjoy!
    2017-04-18 19:51:06

    Comments (204)
    Angelica💄👠👗👛:
    Yummy and so easy to make❤️


    LULU TAYLOR:
    @joelsantiagoo


    Alexia Tla:
    @jimmycornish


    Luna Sinclair:
    Perfekt



    Likes (13650)



    Kenya



    Nozi Nkambule



    mahboubeh karimi





  • I want to come home to taco’s every day 🌮… Happy #tacotuesday ✨!
#
Slow-Cooker Chicken Tacos
Servings: 12

INGREDIENTS
Taco Seasoning
2 teaspoons cumin
2 teaspoons oregano
1 ½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon black pepper
Salt, to taste

1 onion, thinly sliced
1 cup corn
1 can diced tomatoes, drained
1 large jalapeño, deseeded and diced
4 cloves garlic, minced
1 lime, juiced (2 tablespoons)
6 chicken thighs, boneless and skinless

Corn tortillas
Guacamole
Salsa 
PREPARATION
1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
6. Cook the chicken mixture for another 10 minutes so the flavors can marry.
7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
8. Enjoy!
    I want to come home to taco’s every day 🌮… Happy #tacotuesday ✨! # Slow-Cooker Chicken Tacos Servings: 12 INGREDIENTS Taco Seasoning 2 teaspoons cumin 2 teaspoons oregano 1 ½ teaspoon paprika 1 teaspoon chili powder ½ teaspoon black pepper Salt, to taste 1 onion, thinly sliced 1 cup corn 1 can diced tomatoes, drained 1 large jalapeño, deseeded and diced 4 cloves garlic, minced 1 lime, juiced (2 tablespoons) 6 chicken thighs, boneless and skinless Corn tortillas Guacamole Salsa PREPARATION 1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside. 2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker. 3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined. 4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through. 5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid. 6. Cook the chicken mixture for another 10 minutes so the flavors can marry. 7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings. 8. Enjoy!
    2017-04-18 15:37:14

    Comments (162)
    Aimee Loredo:
    @f.i.t.life_fitness


    sarah low:
    @jesssiesalbs


    Izz Bizz:
    @laura_castrejon93 that's the last snap i sent u! Omg so good


    :
    @lettywap



    Likes (10560)
    Juliana Álvares Caruso



    joyce costa



    limited edition.



    silviagruie





  • Scroll through 👉🏽 these chicken meal prep recipes are PERFECT to mix it up during the week 😊❤️! Try it & tag #GoodfulMealPrep ✨!
    Scroll through 👉🏽 these chicken meal prep recipes are PERFECT to mix it up during the week 😊❤️! Try it & tag #GoodfulMealPrep ✨!
    2017-04-18 15:09:39

    Comments (203)
    Healthy Gourmet Eats:
    @goodful looks great! I'm going to make this for lunch :)


    Slow homemade soul food ⏳🏠❤️🍴:
    @rezendecj


    WENDY | HAMSY:
    @bunnybah


    Ajalin Zenon:
    @geegranger @gila_raquel @bees.sweets probably do this next week !



    Likes (13104)
    Ana



    Takács Melinda



    ✨Lost Stars Are Beautiful🌙



    joyce costa





  • Here's some easy ways to organize your fridge and make your life more zen ✨!
    Here's some easy ways to organize your fridge and make your life more zen ✨!
    2017-04-14 13:04:44

    Comments (196)
    Chivis:
    Yes


    Karla Dourado 🍀:
    Vc precisa "dissos" kkkkkkkkkk @natalia.de.henrique kkkkkk


    Natalia Albuquerque:
    @karladourado muitooooo!! Que pessoa criativa!!!! E tem tudo no dollarama!


    A Sulit life🐬:
    @fortjoshr



    Likes (16924)
    Alex Yunda-Raijer



    Bintang Palupi Bellani



    Annalisa








  • Scroll through 👉🏽! These yogurt bark recipes are the perfect frozen treats that you'll feel good about eating 😊✨!
    Scroll through 👉🏽! These yogurt bark recipes are the perfect frozen treats that you'll feel good about eating 😊✨!
    2017-04-13 14:38:01

  • And easy dinner for this busy week 👏🏽!
#
ONE-PAN HONEY LEMON CHICKEN & VEGGIES
Servings: 2-3

INGREDIENTS
Sauce:
⅓ cup lemon juice
2 tablespoons olive oil
3 tablespoons honey
1 clove garlic, minced

1 pound boneless, skinless chicken thighs
Olive oil, drizzle
Salt, to taste
Pepper, to taste
8 ounces green beans, trimmed
8 ounces cherry tomatoes
2 carrots sliced

PREPARATION
1. Preheat oven to 400˚F/200˚C.

2. In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.

3. In a cast-iron skillet, brown chicken for 2-3 minutes on each side.

4. Add the green beans, cherry tomatoes, and carrots to the pan. 
5. Pour the sauce on top of the chicken and veggies.

6. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F/75˚C.

7. Serve immediately and enjoy!
    And easy dinner for this busy week 👏🏽! # ONE-PAN HONEY LEMON CHICKEN & VEGGIES Servings: 2-3 INGREDIENTS Sauce: ⅓ cup lemon juice 2 tablespoons olive oil 3 tablespoons honey 1 clove garlic, minced 1 pound boneless, skinless chicken thighs Olive oil, drizzle Salt, to taste Pepper, to taste 8 ounces green beans, trimmed 8 ounces cherry tomatoes 2 carrots sliced PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside. 3. In a cast-iron skillet, brown chicken for 2-3 minutes on each side. 4. Add the green beans, cherry tomatoes, and carrots to the pan. 5. Pour the sauce on top of the chicken and veggies. 6. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F/75˚C. 7. Serve immediately and enjoy!
    2017-04-12 14:06:47

    Comments (56)
    Liana:
    @fachrudin_achmed


    K A T R I N:
    @theresapraher


    Anna Maria 🇬🇧✈🌍:
    Ramo is being fed this tonight cubit @leannejex


    Leanne Jex:
    @annamaria_r22 how was it?



    Likes (8919)



    3.18.16



    Anastasiia White



    ciao





  • Follow <a href=/user/bringme/1>@bringme</a> for AMAZING travel + experience ideas ✨!
    Follow @bringme for AMAZING travel + experience ideas ✨!
    2017-04-11 14:28:24

  • Perfect for a warm afternoon lunch ☀️!
#
Shrimp Salad With Creamy Avocado Dressing
Servings: 6

INGREDIENTS
Avocado Dressing:
1 lime, juiced (2 tablespoons)
⅔ cup water
1 ripe avocado
½ cup full-fat Greek yogurt
Salt, to taste
Black pepper, to taste
Salad:
1 pound shrimp, peeled and deveined
2 tablespoons oil
Salt, to taste
Black pepper, to taste
2 teaspoons dried oregano
1 large head romaine lettuce, chopped
1½ cups cherry tomatoes, halved
1 orange bell pepper, diced

PREPARATION
1. Preheat oven to 400°F/200°C.
2. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
3. In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
4. Transfer the shrimp to a roasting tray and spread into one even layer.
5. Roast for 6 minutes, until the shrimp have just turned pink.
6. In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
7. Transfer the salad to serving bowls and drizzle on the avocado dressing.
8. Enjoy!
    Perfect for a warm afternoon lunch ☀️! # Shrimp Salad With Creamy Avocado Dressing Servings: 6 INGREDIENTS Avocado Dressing: 1 lime, juiced (2 tablespoons) ⅔ cup water 1 ripe avocado ½ cup full-fat Greek yogurt Salt, to taste Black pepper, to taste Salad: 1 pound shrimp, peeled and deveined 2 tablespoons oil Salt, to taste Black pepper, to taste 2 teaspoons dried oregano 1 large head romaine lettuce, chopped 1½ cups cherry tomatoes, halved 1 orange bell pepper, diced PREPARATION 1. Preheat oven to 400°F/200°C. 2. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside. 3. In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated. 4. Transfer the shrimp to a roasting tray and spread into one even layer. 5. Roast for 6 minutes, until the shrimp have just turned pink. 6. In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined. 7. Transfer the salad to serving bowls and drizzle on the avocado dressing. 8. Enjoy!
    2017-04-11 13:50:17

    Comments (157)
    Sabien Paumen:
    @my.le.ne maar zoiets is wel leuk gwn met salade


    ♻♻♻:
    @goodful do you maybe know how many calories are in this meal


    Rachel Damian:
    @bettydamianj



    Likes (12516)
    Christina Mitsi🕊



    Tomato+



    Renata🎈



    peggy





  • The best breakfast bites 🍓!
#
Oatmeal Parfait Cups
Servings: 12

INGREDIENTS
2 ripe bananas, sliced
2 tablespoons honey
1 teaspoon almond extract
1¼ cups rolled oats
1 teaspoon cinnamon
Full-fat yogurt

Topping Options:
Raspberries
Blueberries
Strawberries
Sliced almonds

PREPARATION
1. Preheat oven to 350°F/175°C.
2. In a medium bowl, mash the bananas into a paste.
3. Pour in the honey and almond extract, and mix until well combined.
4. Sprinkle on the rolled oats and cinnamon and mix until incorporated.
5. Evenly divide the oats into a greased 12-cup muffin tin.
6. Use your fingers to mold the oats into a cup shape in each of the muffin cups.
7. Bake for 15 minutes, until the oatmeal cups have set.
8. Remove the oatmeal cups from the muffin tin and place them on a serving plate. 
9. Place a spoonful of yogurt in each cup and top with your choice of toppings.
10. Enjoy!
    The best breakfast bites 🍓! # Oatmeal Parfait Cups Servings: 12 INGREDIENTS 2 ripe bananas, sliced 2 tablespoons honey 1 teaspoon almond extract 1¼ cups rolled oats 1 teaspoon cinnamon Full-fat yogurt Topping Options: Raspberries Blueberries Strawberries Sliced almonds PREPARATION 1. Preheat oven to 350°F/175°C. 2. In a medium bowl, mash the bananas into a paste. 3. Pour in the honey and almond extract, and mix until well combined. 4. Sprinkle on the rolled oats and cinnamon and mix until incorporated. 5. Evenly divide the oats into a greased 12-cup muffin tin. 6. Use your fingers to mold the oats into a cup shape in each of the muffin cups. 7. Bake for 15 minutes, until the oatmeal cups have set. 8. Remove the oatmeal cups from the muffin tin and place them on a serving plate. 9. Place a spoonful of yogurt in each cup and top with your choice of toppings. 10. Enjoy!
    2017-04-10 13:44:47

    Comments (200)
    Pet Food🐾🐩🐱:
    @diegopineda57 🤤🤤🤤🤤


    cammie petrillo:
    next brekkie @rachpratola


    Aneeqa Malik:
    wonderful :)


    Lisa:
    @bian_wi



    Likes (15611)
    Saraaa👑



    ✨Lost Stars Are Beautiful🌙



    Anusha Sp



    Ashley Hairston





  • Comfort food with a low-carb twist 😋!
#
MINI SHEPHERD’S PIES
Servings: 12
INGREDIENTS
Mashed Cauliflower:
½ head of cauliflower florets
1 clove garlic, minced
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper

Filling:
½ yellow onion, chopped
2 carrots, sliced
2 cloves garlic, minced
½ pound lean ground turkey
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon rosemary, finely chopped
¼ teaspoon thyme, finely chopped
1 tablespoon flour
1 tablespoon tomato paste
½ cup chicken broth
½ cup frozen peas
½ cup frozen corn

PREPARATION
1. Preheat oven to 350˚F/180˚C.

2. Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.

3. With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.

4. In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.

5. Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.

6. Add flour and stir to combine.

7. Add the tomato paste and broth while whisking.

8. Add the peas and corn and cook until hot, about 5 minutes.

9. In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.

10. Sprinkle with cheese (optional). 11. Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
    Comfort food with a low-carb twist 😋! # MINI SHEPHERD’S PIES Servings: 12 INGREDIENTS Mashed Cauliflower: ½ head of cauliflower florets 1 clove garlic, minced 2 tablespoons olive oil ¼ teaspoon salt ¼ teaspoon black pepper Filling: ½ yellow onion, chopped 2 carrots, sliced 2 cloves garlic, minced ½ pound lean ground turkey ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon rosemary, finely chopped ¼ teaspoon thyme, finely chopped 1 tablespoon flour 1 tablespoon tomato paste ½ cup chicken broth ½ cup frozen peas ½ cup frozen corn PREPARATION 1. Preheat oven to 350˚F/180˚C. 2. Steam the cauliflower for 8 minutes, or until softened. Let cool and drain. 3. With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside. 4. In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute. 5. Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes. 6. Add flour and stir to combine. 7. Add the tomato paste and broth while whisking. 8. Add the peas and corn and cook until hot, about 5 minutes. 9. In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower. 10. Sprinkle with cheese (optional). 11. Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
    2017-04-10 13:07:28

    Comments (87)
    Samantha:
    @erin_icole this page has so much healthy quick food


    zainab albu:
    @kiz_spor


    Emily Line:
    @mollyjthomas


    Aneeqa Malik:
    nice



    Likes (8270)
    ana



    Ayya Azez 🌸



    celeste ☪️



    sammadowna





  • Use adhesive hooks to organize your kitchen 😊✨!
    Use adhesive hooks to organize your kitchen 😊✨!
    2017-04-07 17:54:33

    Comments (196)
    Jenn Lee:
    @nami_c


    Sarah Fitzgerald:
    @dingokelly these are all so so impressive


    Sara H. Abdallah ٣١٣:
    @gini_ko


    Sara H. Abdallah ٣١٣:
    @ashtaroutserhan



    Likes (13587)
    sabilrajaa



    Оксана



    สปาเก็ตตี้ ขี้เมา



    Tomato+





  • Dinna dinna 😍!
#
Tomato, Basil & Mozzarella Chicken
Servings: 2 
INGREDIENTS
2 boneless, skinless chicken breasts
Olive oil, to taste
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Oregano, to taste
1 ball of fresh mozzarella
1 medium tomato 
5 leaves of fresh basil 
For the balsamic glaze:
1 cup inexpensive dark balsamic vinegar 
⅓ cup honey
*Try your leftover glaze on everything from vegetables to ice cream! Store in a cool, dry place away from direct light. 
PREPARATION
1. Preheat oven to 400°F/200°C.
2. On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano. 
3. Bake for 30 minutes, or until cooked through and juices run clear. 
4. While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally. It should take about 20 minutes for the mixture to reduce. Once the glaze has reached your desired thickness, remove it from the heat and set aside. 
5. Remove the chicken from the oven and top with slices of mozzarella and tomato, then broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred. While the chicken is broiling, you can chiffonade (cut into thin strips) the basil. 
6. Drizzle the balsamic glaze over the chicken and top with basil. Enjoy!
    Dinna dinna 😍! # Tomato, Basil & Mozzarella Chicken Servings: 2 INGREDIENTS 2 boneless, skinless chicken breasts Olive oil, to taste Salt, to taste Pepper, to taste Garlic powder, to taste Oregano, to taste 1 ball of fresh mozzarella 1 medium tomato 5 leaves of fresh basil For the balsamic glaze: 1 cup inexpensive dark balsamic vinegar ⅓ cup honey *Try your leftover glaze on everything from vegetables to ice cream! Store in a cool, dry place away from direct light. PREPARATION 1. Preheat oven to 400°F/200°C. 2. On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano. 3. Bake for 30 minutes, or until cooked through and juices run clear. 4. While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally. It should take about 20 minutes for the mixture to reduce. Once the glaze has reached your desired thickness, remove it from the heat and set aside. 5. Remove the chicken from the oven and top with slices of mozzarella and tomato, then broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred. While the chicken is broiling, you can chiffonade (cut into thin strips) the basil. 6. Drizzle the balsamic glaze over the chicken and top with basil. Enjoy!
    2017-04-06 14:58:43

    Comments (147)
    Corinne DeSimone:
    @caldsy11


    Katie Wedlake:
    @hannahjbelle @rosef2189


    فاطمة ⚘:
    @bipisipi


    Respite Massage:
    This was delicious!



    Likes (9763)
    Diana Beshta



    Oscar Gonzalez






    ✨just bella✨





  • Mmm, swirly goodness 👌🏾!
#
Veggie Ribbon Pie
Serves 8

INGREDIENTS
2 zucchinis
2 carrots
2 yellow squash
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
2 tablespoons parmesan cheese, grated
Extra-Virgin olive oil, for drizzling

Pie Crust:
1½ cups whole wheat flour
6 tablespoons unsalted butter, cubed, cold
4 tablespoons coconut oil, cubed, slightly chilled
Salt, to taste
3 tablespoons ice water

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Using a vegetable peeler, peel ribbons from the zucchini, carrots, and yellow squash. Set the ribbons aside.
3. In a medium bowl, mix together the whole wheat flour, butter, coconut oil, and salt. Using 2 thin butter knives, or a pie butter, pull the knives past each other in the mixture so that the butter and oil are cut into smaller chunks and mixed in the flour until the chunks are about the size of peas.
4. Mix the ice water into the flour using a wooden spoon to combine and pack the mixture.
5. Once the crust has started to come together, pour into a 10 inch pie pan and press it down to form a solid layer along the bottom and the sides.
6. Line the walls of the pie crust with the veggie ribbons until the entire pie has been filled.
7. Season the pie with thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese.
8. Bake for 30-35 minutes, until the crust has set and the cheese has melted.
9. Allow the pie to cool for at least 20 minutes before slicing.
10. Enjoy!
    Mmm, swirly goodness 👌🏾! # Veggie Ribbon Pie Serves 8 INGREDIENTS 2 zucchinis 2 carrots 2 yellow squash 1 teaspoon dried thyme 1 teaspoon dried oregano Salt, to taste Black pepper, to taste 2 tablespoons parmesan cheese, grated Extra-Virgin olive oil, for drizzling Pie Crust: 1½ cups whole wheat flour 6 tablespoons unsalted butter, cubed, cold 4 tablespoons coconut oil, cubed, slightly chilled Salt, to taste 3 tablespoons ice water PREPARATION 1. Preheat oven to 400°F/200°C. 2. Using a vegetable peeler, peel ribbons from the zucchini, carrots, and yellow squash. Set the ribbons aside. 3. In a medium bowl, mix together the whole wheat flour, butter, coconut oil, and salt. Using 2 thin butter knives, or a pie butter, pull the knives past each other in the mixture so that the butter and oil are cut into smaller chunks and mixed in the flour until the chunks are about the size of peas. 4. Mix the ice water into the flour using a wooden spoon to combine and pack the mixture. 5. Once the crust has started to come together, pour into a 10 inch pie pan and press it down to form a solid layer along the bottom and the sides. 6. Line the walls of the pie crust with the veggie ribbons until the entire pie has been filled. 7. Season the pie with thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese. 8. Bake for 30-35 minutes, until the crust has set and the cheese has melted. 9. Allow the pie to cool for at least 20 minutes before slicing. 10. Enjoy!
    2017-04-05 19:08:56

    Comments (132)
    jenna cannella:
    @shanfreund


    :
    @mattdeadkiller patrz jakie dobre


    Mateusz Kempiński:
    @wakeupaaliyah za mało mięsa


    atideh:
    @koreandrama2020



    Likes (10204)
    GAbs ?HS '19



    Nea



    nick



    E Hamster





  • Scroll through for how to make dairy-free nut milk 🥜! For recipes, follow the link in our bio ✨
    Scroll through for how to make dairy-free nut milk 🥜! For recipes, follow the link in our bio ✨
    2017-04-03 19:42:13

    Comments (475)
    Kristin Marie:
    @nolanjes for when you get bored 😂


    hips:
    @nickswanted swipe af


    hips:
    @nickswanted @margaux.abella we should try to make our own almond or pistachio milk af


    rachel:
    @beckyannmiller



    Likes (17848)
    Jennifer Romero



    Sıdıka



    Sc:Nojinali2004



    freiab





  • Scroll through 👉🏽 Make banana nice cream and have a healthier dessert 😉🍌🍦! Recipe was long, so follow the link in our bio!
    Scroll through 👉🏽 Make banana nice cream and have a healthier dessert 😉🍌🍦! Recipe was long, so follow the link in our bio!
    2017-03-30 19:05:39

    Comments (457)
    • Mumfood & Daughters •:
    @mamamimat


    Soledad 🇪🇨:
    @pandoramayo ese es el aparato que quiero☹️😩 para hacer todos esos helados y para hacer más cosas jeje


    Hugo & Mummy 💛💚💙:
    @hugos_daddy the last one 😋


    mandyogle:
    @brk_prkr



    Likes (21629)
    Élodie Couture



    n.yeong e



    Christine Nyawira



    Elif Irem Çetin





  • This will definitely make your belly happy 😱🧀✨
#
Cheesy Hasselback Chicken
Servings: 2

INGREDIENTS
1 tablespoon oil
1½ cups white mushrooms, thinly sliced
Salt, to taste
Black pepper, to taste
1 tablespoon fresh thyme leaves
4 cups baby spinach
2 chicken breasts, boneless and skinless
½ teaspoon paprika
3 tablespoons cheddar cheese, shredded

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Heat the oil over medium heat in a large, nonstick skillet.
3. Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
4. Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
5. Season the chicken breasts on both sides with salt and pepper.
6. Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
7. Transfer the chicken to a greased roasting pan.
8. Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
9. Bake for 20-25 minutes at 400°F/200°C, until the cheese has melted and the chicken has reached an internal temperature of 165°F/72°C.
10. Let the meat rest for 5 minutes before serving.
11. Enjoy!
    This will definitely make your belly happy 😱🧀✨ # Cheesy Hasselback Chicken Servings: 2 INGREDIENTS 1 tablespoon oil 1½ cups white mushrooms, thinly sliced Salt, to taste Black pepper, to taste 1 tablespoon fresh thyme leaves 4 cups baby spinach 2 chicken breasts, boneless and skinless ½ teaspoon paprika 3 tablespoons cheddar cheese, shredded PREPARATION 1. Preheat oven to 400°F/200°C. 2. Heat the oil over medium heat in a large, nonstick skillet. 3. Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color. 4. Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside. 5. Season the chicken breasts on both sides with salt and pepper. 6. Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken. 7. Transfer the chicken to a greased roasting pan. 8. Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese. 9. Bake for 20-25 minutes at 400°F/200°C, until the cheese has melted and the chicken has reached an internal temperature of 165°F/72°C. 10. Let the meat rest for 5 minutes before serving. 11. Enjoy!
    2017-03-28 13:44:15

    Comments (284)
    Nicole Valverde:
    @davidmarchan95


    Edisabel Johana:
    @shamirin


    Monica:
    @twiskarol28


    Cat:
    @jennerazo_



    Likes (15503)



    Naeema Sayed.






    Beatriz Jandiroba





  • You can make an indoor herb garden using old jars 🌱✨! Link to full instructions in our bio!
    You can make an indoor herb garden using old jars 🌱✨! Link to full instructions in our bio!
    2017-03-27 15:38:54

    Comments (460)
    Mel Malique:
    @nadiasmedh


    Muhammad Khairi, MD:
    @alvarisj


    Annie Lim:
    @peachpopss💚


    Carmen Parra:
    @cpravi



    Likes (17685)
    mhzbriz



    مملكتي جنتي



    Zuraihan Rashid








  • Eat the rainbow 🌈🧀✨!
#
RAINBOW VEGGIE CAULIFLOWER “PIZZA
Servings: 6 
INGREDIENTS
Cauliflower Crust 
1 head cauliflower, trimmed, cut into pieces
½ teaspoon oregano
½ teaspoon basil
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
½ teaspoon sea salt
¼ cup parmesan
1 large egg

Toppings
Pizza sauce
Low-fat mozzarella cheese, shredded
Sun-dried tomatoes
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prewashed baby spinach, chopped
¼ red onion

PREPARATION
1. Preheat oven to 450˚F/230˚C.

2. Place cauliflower pieces into bowl of food processor and pulse for 30 seconds, or until cauliflower is the texture of cornmeal. 
3. Transfer cauliflower to a microwave-safe bowl and microwave on high for 4 minutes. Let cool.

4. Transfer the cooked cauliflower into a clean dish towel and wring out the excess water.

5. Discard water.

6. Place cauliflower into a bowl. Add oregano, basil, garlic powder, sea salt, red pepper flakes, and egg. Mix thoroughly by hand. 
7. Transfer cauliflower mixture onto a greased parchment-lined pizza tray or cookie sheet.

8. Pat out the dough into a disk approximately ¼-inch thick.

9. Bake for 8-10 minutes. Remove from oven. 
10. Spread a layer of pizza sauce on the crust.

11. Add cheese (optional). 12. Top with your favorite rainbow vegetables.

13. Bake for 8- 10 minutes, or until the spinach is wilted and the cheese is melted.

14. Enjoy!
    Eat the rainbow 🌈🧀✨! # RAINBOW VEGGIE CAULIFLOWER “PIZZA Servings: 6 INGREDIENTS Cauliflower Crust 1 head cauliflower, trimmed, cut into pieces ½ teaspoon oregano ½ teaspoon basil ½ teaspoon garlic powder ¼ teaspoon red pepper flakes ½ teaspoon sea salt ¼ cup parmesan 1 large egg Toppings Pizza sauce Low-fat mozzarella cheese, shredded Sun-dried tomatoes 1 orange bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prewashed baby spinach, chopped ¼ red onion PREPARATION 1. Preheat oven to 450˚F/230˚C. 2. Place cauliflower pieces into bowl of food processor and pulse for 30 seconds, or until cauliflower is the texture of cornmeal. 3. Transfer cauliflower to a microwave-safe bowl and microwave on high for 4 minutes. Let cool. 4. Transfer the cooked cauliflower into a clean dish towel and wring out the excess water. 5. Discard water. 6. Place cauliflower into a bowl. Add oregano, basil, garlic powder, sea salt, red pepper flakes, and egg. Mix thoroughly by hand. 7. Transfer cauliflower mixture onto a greased parchment-lined pizza tray or cookie sheet. 8. Pat out the dough into a disk approximately ¼-inch thick. 9. Bake for 8-10 minutes. Remove from oven. 10. Spread a layer of pizza sauce on the crust. 11. Add cheese (optional). 12. Top with your favorite rainbow vegetables. 13. Bake for 8- 10 minutes, or until the spinach is wilted and the cheese is melted. 14. Enjoy!
    2017-03-26 13:48:52

    Comments (207)
    Sasha:
    @nainunn


    Shadeegis:
    @kingayres


    Lizz Näj ⚜🕉:
    @alvaro.me


    aimeehoyx:
    @boofuck



    Likes (10054)
    Carmen






    Rabab R Al Lawati



    SOL HERNÁNDEZ🌵






Enjoy comfort food the lighter way ❤️! # MOZZARELLA-STUFFED TURKEY MEATLOAF Servings: 4 INGREDIENTS 1 pound lean ground turkey 1 cup yellow onion, finely diced 1 cup shredded zucchini, squeezed gently of excess moisture with kitchen towels 2 cloves of garlic, minced ½ cup panko bread crumbs 1 egg 1 tablespoon dijon mustard 1 tablespoon honey 2 tablespoons (or spoonfuls) of sauce ½ teaspoon salt ½ teaspoon pepper 1 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons fresh parsley, chopped 2 slices mozzarella cheese Sauce: 1 cup tomato sauce 1 tablespoon apple cider vinegar 1 tablespoon honey Garnish: Parsley PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. Prepare sauce in a small bowl and set aside. 3. Combine all other ingredients (except for the cheese) in a large bowl until evenly distributed. 4. Add in half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer. Add slices of cheese to form a thin layer on top of the meatloaf. Fill loaf pan with remainder of meatloaf, smoothing out the final top layer. 5. Top meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to cover the top evenly. Reserve the other half of the tomato sauce. 6. Bake for 1 hour, or until the internal temperature reads 160˚F/70˚C when poked with a meat thermometer. 7. When the meatloaf is ready, heat your tomato sauce in the microwave or on a skillet, and drizzle on top of your meatloaf. 8. Garnish with fresh chopped parsley. 9. Serve with your favorite sides. (We used mashed sweet potatoes and asparagus.) 10. Enjoy!
source:www.instagram/goodful