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  • GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING 
A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)!
Author: Karina - <a href=/user/cafedelites/1>@cafedelites</a> Serves: 4
INGREDIENTS
4 boneless, skinless chicken thighs, (or breasts)
Cajun Seasoning:
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
freshly ground black pepper, adjust to your taste
1-2 teaspoons cayenne pepper, adjust to your taste
Salad:
4 cups romaine (cos) lettuce
1 lebanese cucumber, quartered
2 cups Heirloom tomatoes, halved
1 avocado, sliced
¼ of a red onion, sliced thinly
For Dressing:
1 teaspoon cajun seasoning
2 tablespoons whole egg mayonnaise
2 tablespoons non fat, plain greek yogurt (or sour cream)
INSTRUCTIONS
Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside.
Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad.
Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
    GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)! Author: Karina - @cafedelites Serves: 4 INGREDIENTS 4 boneless, skinless chicken thighs, (or breasts) Cajun Seasoning: 1 tablespoon paprika 1 tablespoon garlic powder 2 teaspoons dried oregano 2 teaspoons dried thyme 2 teaspoons salt freshly ground black pepper, adjust to your taste 1-2 teaspoons cayenne pepper, adjust to your taste Salad: 4 cups romaine (cos) lettuce 1 lebanese cucumber, quartered 2 cups Heirloom tomatoes, halved 1 avocado, sliced ¼ of a red onion, sliced thinly For Dressing: 1 teaspoon cajun seasoning 2 tablespoons whole egg mayonnaise 2 tablespoons non fat, plain greek yogurt (or sour cream) INSTRUCTIONS Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside. Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad. Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
    2017-05-27 03:34:29

    Comments (59)
    Julia (NJ, USA) No DM:
    👍👍😃


    Healthy Life🍏💪:
    Very nice!🤓🤓


    🌴 MARWINN C'EST LA VIE 🌴:
    Validé @cestlavie_clothing


    SRZ:
    @misfitmarina



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    shyra






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  • Delicious fruit on a plate <a href=/user/healthyfoodadvice/1>@healthyfoodadvice</a> #healthyfoodadvice
    Delicious fruit on a plate @healthyfoodadvice #healthyfoodadvice
    2017-05-18 12:30:15

    Comments (90)
    Shaimaalhalabi🍓💉:
    Check my account ❤


    Ho derre positive jentaa🔝:
    Dette😍😍😍!! @julia.m.art


    14 years, from norway💜:
    Omg! Vannmelon, det må vi gjøre. Skriv det på lista di!! @priv.stavnes



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    👑Queen Reckless👑



    🚚Грузоперевозки Благовещенск



    Janethg003



    Vero Almaguer.





  • 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.
    2017-05-16 11:43:35

    Comments (97)
    Bangkok Stories (Quote):
    Wowww so cool @bangkokdish_food_travel


    Live Healthy:
    Follow us to keep updated on how to have a healthy lifestyle!


    Kerstin 🌼:
    @shannanxsp


    Beau Rogers - AMPM:
    @amyajenkins great page to follow x



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    karla denise💋



    Karla Cuevas Díaz



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  • GRILLED CHILLI LIME CHICKEN FAJITA SALAD 
Tender and juicy chicken thighs grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces.

Author: Karina❤ - <a href=/user/CafeDelites/1>@CafeDelites</a>
Serves: 4
INGREDIENTS
Marinade/Dressing:
3 tablespoons olive oil
100ml (just over ⅓ cup) freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chilli flakes (adjust to your preference of spice)
½ teaspoon ground Cumin
1 teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
½ yellow bell pepper, deseeded and sliced
½ red bell pepper, deseeded and sliced
½ an onion, sliced
5 cups Romaine (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream (optional) to serve

Instructions 
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
    GRILLED CHILLI LIME CHICKEN FAJITA SALAD Tender and juicy chicken thighs grilled in a chilli lime marinade that doubles as a dressing! Creamy avocado slices, grilled red and yellow peppers, and succulent chicken pieces. Author: Karina❤ - @CafeDelites Serves: 4 INGREDIENTS Marinade/Dressing: 3 tablespoons olive oil 100ml (just over ⅓ cup) freshly squeezed lime juice 2 tablespoons fresh chopped cilantro 2 cloves garlic, crushed 1 teaspoon brown sugar ¾ teaspoon red chilli flakes (adjust to your preference of spice) ½ teaspoon ground Cumin 1 teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone) ½ yellow bell pepper, deseeded and sliced ½ red bell pepper, deseeded and sliced ½ an onion, sliced 5 cups Romaine (or cos) lettuce leaves, washed and dried 2 avocados, sliced Extra cilantro leaves to garnish Sour cream (optional) to serve Instructions Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
    2017-05-12 10:30:55

    Comments (116)
    Samia💕:
    @ahmed_nolimits i found the best page for us to start eatingg healthyy 😁 aha lool


    =|:
    💙💙💙


    Gisse Reyes-Arteaga:
    @magie.escobar mira esta delicia 😍😍😍



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  • ITALIAN QUINOA STUFFED PEPPERS 
PRINT
Made by <a href=/user/kristines_kitchen/1>@kristines_kitchen</a>
INGREDIENTS
6 bell peppers*, any colors you like
¾ cup quinoa, rinsed and drained
1 ½ cups water
1 tablespoon olive oil
½ cup finely chopped yellow onion
2 carrots, chopped into ¼-inch pieces
2 stalks celery, cut into ¼-inch pieces
1 cup chopped crimini mushrooms
2 cloves garlic, minced
25 ounce jar marinara sauce
15 ounce can white beans (cannellini or other small white beans), rinsed and drained
3 tablespoons minced fresh parsley
Salt and pepper
1 ½ cups grated mozzarella cheese, divided
DIRECTIONS
Preheat oven to 375 degrees F.
Cut the bell peppers in half lengthwise and remove the ribs and seeds. Place the peppers, cut sides up, in a baking dish. (You may need two baking dishes to fit them all.) Set aside.
Place the quinoa and water in a small saucepan. Bring to a boil and then reduce the heat to a low simmer. Cover and simmer until all of the liquid has been absorbed, about 15 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, carrot, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the mushrooms and cook until they begin to soften and brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.
Pour the marinara sauce into the skillet with the vegetables and stir to combine.
Add the beans, cooked quinoa, parsley, and ¾ cup of the mozzarella to the skillet, and stir until evenly combined. Season with salt and pepper to taste.
Scoop the filling into each of the bell pepper halves, and top with the remaining mozzarella cheese. Cover baking dish with foil and bake for 35 minutes, until the peppers have slightly softened and the filling is hot. Uncover and bake for 5 more minutes, until the cheese just begins to brown. Let stand for about 5 minutes before serving.
    ITALIAN QUINOA STUFFED PEPPERS PRINT Made by @kristines_kitchen INGREDIENTS 6 bell peppers*, any colors you like ¾ cup quinoa, rinsed and drained 1 ½ cups water 1 tablespoon olive oil ½ cup finely chopped yellow onion 2 carrots, chopped into ¼-inch pieces 2 stalks celery, cut into ¼-inch pieces 1 cup chopped crimini mushrooms 2 cloves garlic, minced 25 ounce jar marinara sauce 15 ounce can white beans (cannellini or other small white beans), rinsed and drained 3 tablespoons minced fresh parsley Salt and pepper 1 ½ cups grated mozzarella cheese, divided DIRECTIONS Preheat oven to 375 degrees F. Cut the bell peppers in half lengthwise and remove the ribs and seeds. Place the peppers, cut sides up, in a baking dish. (You may need two baking dishes to fit them all.) Set aside. Place the quinoa and water in a small saucepan. Bring to a boil and then reduce the heat to a low simmer. Cover and simmer until all of the liquid has been absorbed, about 15 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, carrot, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the mushrooms and cook until they begin to soften and brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat. Pour the marinara sauce into the skillet with the vegetables and stir to combine. Add the beans, cooked quinoa, parsley, and ¾ cup of the mozzarella to the skillet, and stir until evenly combined. Season with salt and pepper to taste. Scoop the filling into each of the bell pepper halves, and top with the remaining mozzarella cheese. Cover baking dish with foil and bake for 35 minutes, until the peppers have slightly softened and the filling is hot. Uncover and bake for 5 more minutes, until the cheese just begins to brown. Let stand for about 5 minutes before serving.
    2017-05-09 07:30:16

    Comments (117)
    Monique⚓️:
    I´m going to try this !


    =|:
    💜💜💜


    Savorfull:
    YUM!!


    Monika♠️:
    @habas.irena



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    ⭐️||~ FITNESS • LIFESTYLE ⭐️



    Danouille ChinChung 👲



    Mia Chapman



    Munira





  • HONEY MUSTARD CHICKEN BACON + AVOCADO SALAD made by <a href=/user/cafedelites/1>@cafedelites</a>

Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
For Salad:
¼ cup diced bacon, trimmed of rind and fat
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes
1 large avocado, pitted and sliced
¼ cup corn kernels
¼ of a red onion, sliced
INSTRUCTIONS
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
    HONEY MUSTARD CHICKEN BACON + AVOCADO SALAD made by @cafedelites Author: Karina - Cafe Delites Serves: 4 INGREDIENTS Dressing / Marinade: ⅓ cup honey 3 tablespoons whole grain mustard 2 tablespoons smooth and mild Dijon mustard 2 tablespoons olive oil 1 teaspoon minced garlic Salt to season 4 skinless and boneless chicken thighs or chicken breasts For Salad: ¼ cup diced bacon, trimmed of rind and fat 4 cups Romaine lettuce leaves, washed 1 cup sliced grape or cherry tomatoes 1 large avocado, pitted and sliced ¼ cup corn kernels ¼ of a red onion, sliced INSTRUCTIONS Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
    2017-05-06 18:07:40

    Comments (95)
    Marcelo Pira Beckerling:
    Healtyyyyy


    Carmen Elizabeth Lopez:
    @carlisss.spam


    :
    i loveeeee avocado 🥑


    Luna Sinclair:
    Yaay



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    Queenie Woo



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    Olly____





  • Fruit platter as a Dessert option.
    Fruit platter as a Dessert option.
    2017-05-04 06:10:21

    Comments (68)
    :
    @moni.vs.life uff😻


    Food Life:
    Beautiful 💜💜


    Veronika Jendruch:
    Cutest idea omg


    Luna Sinclair:
    Yummy



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    Estella





  • Sheet Pan Chicken Fajitas
Yield: About 8 fajitas, 4 servings
<a href=/user/cookingclassy/1>@cookingclassy</a> 
Ingredients

Seasoning
2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper
Fajita filling
1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips (slice extra wide strips in half)
1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)
1 medium yellow onion, halved and sliced from top to root
2 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro
For serving
8 taco size flour tortillas
Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)
Directions

Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
For the seasoning:
In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
For the fajitas filling:
Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.
Recipe source: Cooking Classy, inspired by my Slow Cooker Fajitas
    Sheet Pan Chicken Fajitas Yield: About 8 fajitas, 4 servings @cookingclassy Ingredients Seasoning 2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular) 1 1/2 tsp ground cumin 1 tsp ground paprika 1/2 tsp ground coriander Salt and freshly ground black pepper Fajita filling 1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips (slice extra wide strips in half) 1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total) 1 medium yellow onion, halved and sliced from top to root 2 cloves garlic, minced 3 Tbsp olive oil 2 Tbsp fresh lime juice 3 Tbsp chopped cilantro For serving 8 taco size flour tortillas Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional) Directions Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray. For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside. For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking. Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings. Recipe source: Cooking Classy, inspired by my Slow Cooker Fajitas
    2017-05-03 11:09:11

    Comments (91)
    Isabel Rodriguez:
    Esto te lo voy a hacer @beregonzalo


    Nellie Keville:
    @jacjenko mmmmmmmmmmm


    timiza ndoto yako na oriflame:
    @naswiat_co


    Alessandra:
    @toni_geffers



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    E Y L L 🎀



    Romans 8:18💕 BLM👏🏿👏🏾👏🏽






    Pamela Agedah





  • Sweet colors 😩🙈💕<a href=/user/healthyfoodadvice/1>@healthyfoodadvice</a>
.
Made by <a href=/user/cookingclassy/1>@cookingclassy</a>
    Sweet colors 😩🙈💕@healthyfoodadvice . Made by @cookingclassy
    2017-04-30 16:26:20

    Comments (102)
    Ruth kander:
    yumm


    fibo wir kommen!:
    Mmmmmmhhhhh😍


    =|:
    💙💙💙


    Alain Crudenaire:
    Best colours ever! Rainbow!



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    Samantha Brooks



    Elena Şuţan



    Al Gourmet Halal



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  • SKINNY CHICKEN AND AVOCADO CAESAR SALAD 
Made by <a href=/user/cafedelites/1>@cafedelites</a> A beautiful Caesar salad with grilled chicken pieces; creamy avocado slices; eggs and crispy bacon! Turning salad into a main meal!
Weight Watchers: 14pp per serve!
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
Salad:
½ ciabatta loaf (120g | 4oz), sliced
2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
200g | 7oz shortcut bacon, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese
Dressing:
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
INSTRUCTIONS
Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)! To make the Caesar Yogurt Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!
NUTRITION INFORMATION
Serving size: per serve Calories: 597.2 Fat: 32.5g Carbohydrates: 19.2g Fiber: 5g Protein: 46.4g
    SKINNY CHICKEN AND AVOCADO CAESAR SALAD Made by @cafedelites A beautiful Caesar salad with grilled chicken pieces; creamy avocado slices; eggs and crispy bacon! Turning salad into a main meal! Weight Watchers: 14pp per serve! Author: Karina - Cafe Delites Serves: 4 INGREDIENTS Salad: ½ ciabatta loaf (120g | 4oz), sliced 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets 1 tablespoon garlic powder 2 tablespoons dried parsley flakes Pinch of salt 200g | 7oz shortcut bacon, cut into strips 2 eggs, boiled to your liking (soft of hard boiled), sliced 2 baby cos lettuce, washed and dried 1 Avocado, sliced ½ cup shaved parmesan cheese Dressing: ⅔ cup greek yogurt 1 tablespoon olive oil 2 garlic cloves, crushed 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce) Juice of ½ a lemon 3 tablespoons freshly grated parmesan cheese Salt and pepper for seasoning INSTRUCTIONS Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken: Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)! To make the Caesar Yogurt Dressing: Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test. Assemble Salad: Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve! NUTRITION INFORMATION Serving size: per serve Calories: 597.2 Fat: 32.5g Carbohydrates: 19.2g Fiber: 5g Protein: 46.4g
    2017-04-25 20:54:10

    Comments (124)
    Ela🇹🇷:
    @jounes.is.my.idol


    Rebecca-Louise:
    Good!


    Helen Hutchins:
    @lillynoble


    Edwin Guzman:
    @_viviana20 💦



    Likes (22127)
    Alexandro



    Anastasia



    MÉLISSA



    BanooBRezaei179





  • Delicious fruit on a plate. <a href=/user/healthyfoodadvice/1>@healthyfoodadvice</a> #healthyfoodadvice
    Delicious fruit on a plate. @healthyfoodadvice #healthyfoodadvice
    2017-04-23 06:54:41

    Comments (49)
    🍉 Weight Loss Tips 🍇:
    Thanks for this one! Have a great day!


    ROXY:
    amazing.😊


    Monique⚓️:
    want this for breakfast !<3


    Alexis Leikam:
    @samantha_krause



    Likes (14528)
    Alexandra Hellgren






    Fit&Healthy








  • One Pan Healthy Sausage and Veggies
Made : <a href=/user/chelseasmessyapron/1>@chelseasmessyapron</a> 
Ingredients
2 cups (~1 small) red potato
3/4ths pound green beans
1 large head of broccoli (~ 1 and 1/2 cups)
1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
9 ounces smoked sausage I use turkey or chicken, not ground sausage
6 tablespoons olive oil
1/4 teaspoon red pepper flakes optional
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese
Instructions
Preheat the oven to 400 degrees F.
Line a large sheet pan with foil or parchment paper.
Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
Enjoy with rice or quinoa and fresh parsley if desired.

Prep Time 10 mins
Cook Time30 mins
Total Time 40 mins 
Servings: 4 if served with rice/quinoa
Author: Chelsea
    One Pan Healthy Sausage and Veggies Made : @chelseasmessyapron Ingredients 2 cups (~1 small) red potato 3/4ths pound green beans 1 large head of broccoli (~ 1 and 1/2 cups) 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers 9 ounces smoked sausage I use turkey or chicken, not ground sausage 6 tablespoons olive oil 1/4 teaspoon red pepper flakes optional 1 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon dried oregano 1 tablespoon dried parsley 1/4 teaspoon salt 1/4 teaspoon pepper Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese Instructions Preheat the oven to 400 degrees F. Line a large sheet pan with foil or parchment paper. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. Enjoy with rice or quinoa and fresh parsley if desired. Prep Time 10 mins Cook Time30 mins Total Time 40 mins Servings: 4 if served with rice/quinoa Author: Chelsea
    2017-04-18 19:32:31

    Comments (118)
    maddz:
    @nicole.walker @grace.spaletta


    ei8h+ Volcanic Alkaline Water:
    Definitely trying this next time! Is there any other alternatives to the sausages?


    tess:
    @dario_vaz_


    Chana:
    @lanigiselle or thid



    Likes (15292)
    Drenusha Tafaj



    Cassie



    N O O M I E L I A S S E N



    Katryna Keats





  • Im in love with this plate , looks delicious <a href=/user/healthyfoodadvice/1>@healthyfoodadvice</a> #healthyfoodadvice ❤️
    Im in love with this plate , looks delicious @healthyfoodadvice #healthyfoodadvice ❤️
    2017-04-17 19:57:23

    Comments (67)
    Beekeeper Mike:
    Love it


    Monique⚓️:



    Veronika Jendruch:
    Love this


    FLavia FP/ Acct Owned By Mom💗:
    👌👌👌👌👌👌👌👌👌👌👌👌👌👏👏👏👏



    Likes (21533)
    Samah Alyounis



    Petrović Martina



    Valeria Ostenova



    Jasmine





  • 6 ingredient blueberry banana bread 😍 from <a href=/user/thefoodgrinder/1>@thefoodgrinder</a> <a href=/user/thefoodgrinder/1>@thefoodgrinder</a>
<a href=/user/thefoodgrinder/1>@thefoodgrinder</a>
    6 ingredient blueberry banana bread 😍 from @thefoodgrinder @thefoodgrinder @thefoodgrinder
    2017-04-16 15:14:03

    Comments (137)
    Beekeeper Mike:
    Fun


    🍴🎂K&Co Kitchen🎂🍴:
    That looks delicious !


    Emely Vargas ♡:
    @melodym02


    Kerstin 🌼:
    @shannanxsp hier bananenbrot 😂



    Likes (9306)
    Maria Velasquez



    💘



    🦄hannah🦄



    Lizzie





  • Lol.
    Lol.
    2017-04-15 08:24:07

    Comments (776)
    Beekeeper Mike:
    Green indeed


    Kiara Clark:
    😄😂😂


    L I L Y:
    @teishathorpe


    :
    😂😂 lol



    Likes (17315)
    Krystal Jules



    Abby Arlene Rodriguez



    M E L I S S A








  • Lemon Orzo with Asparagus

Made by <a href=/user/jocooks/1>@jocooks</a> 
This Lemon Orzo with Asparagus is a simple, yet elegant dish that could be served as a side dish or starter.

Ingredients
For the dressing
1 lemon zested
juice from 1 lemon
3 cloves garlic minced
salt and pepper to taste
1/4 cup olive oil
For the orzo
1 lb asparagus
2 cups chicken broth low sodium
2 cups water
1 tsp salt
1/4 tsp turmeric
1 1/2 cup dry orzo pasta
1/4 cup fresh Parsley chopped
Instructions
Dressing
Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl.
Add oil and whisk until it emulsifies a bit. Set aside.
Orzo
Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9x13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces.
Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes.
Drain orzo, but do not rinse it. Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well.
Top with butter if preferred.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins 
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 211 kcal
Author: Joanna Cismaru
    Lemon Orzo with Asparagus Made by @jocooks This Lemon Orzo with Asparagus is a simple, yet elegant dish that could be served as a side dish or starter. Ingredients For the dressing 1 lemon zested juice from 1 lemon 3 cloves garlic minced salt and pepper to taste 1/4 cup olive oil For the orzo 1 lb asparagus 2 cups chicken broth low sodium 2 cups water 1 tsp salt 1/4 tsp turmeric 1 1/2 cup dry orzo pasta 1/4 cup fresh Parsley chopped Instructions Dressing Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl. Add oil and whisk until it emulsifies a bit. Set aside. Orzo Snap the end pieces off the asparagus and lay the asparagus stalks in a baking dish, 9x13 inch. Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch. Drain water and cut the asparagus stalks into 2 inch pieces. Place the chicken broth and water in a large pot and bring to a boil. Add the salt and turmeric and bring back to a boil. Add the orzo and cook until tender, about 10 minutes. Drain orzo, but do not rinse it. Place the hot orzo in a large bowl, add the asparagus and parsley. Whisk the dressing if needed and pour it over the salad. Mix well. Top with butter if preferred. Recipe Notes Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Course: Side Dish Cuisine: American Servings: 6 Calories: 211 kcal Author: Joanna Cismaru
    2017-04-13 11:14:56

    Comments (57)
    Эли • Eli:
    that looks good


    Jolene Panowich:
    @ayooitsjennaa I actually posted a very similar recipe on Facebook it just had shrimp in it.....looks yummy


    :
    Looks good but that's pasta so its fattening



    Likes (11732)
    NRmo



    🌵 Christel 🌵



    ☺😄😊😀



    Ciara Hennessy





  • Barbacoa Tacos

Made by <a href=/user/closetcooking/1>@closetcooking</a>

Prep Time: 10 minutes 
Cook Time: 4 hours Total 
Time: 4 hours 10 minutes 
Servings: 6

Slow braised, melt in your mouth tender beef barbacoa in a tasty sauce with spicy chipotle chilies that is perfect in tacos with diced onions and cilantro!
ingredients
1 tablespoon oil
2 pounds chuck roast, fat trimmed and cut into 1-2 inch chunks
1 white onion, diced
4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon oregano
1/2 cup beef broth or beer or water
4 chipotle chilies in adobo sauce, chopped (or to taste)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon ground cloves
3 bay leaves
12 small corn tortillas, warmed
1/2 cup onion, diced
1/4 cup cilantro, torn
directions
Heat the oil in a pan over medium-high heat in a large heavy bottomed oven safe pot, add the beef and brown on all sides, about 10-15 minutes, before setting aside.
Add the onion and cook until tender, about 3-5 minutes, before adding the garlic, cumin and oregano and cooking for a further minute.
Add the broth, chipotle chilies, lime juice, vinegar, salt, pepper, cloves and bay leaves, bring to a boil, reduce the heat and simmer, covered until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F/140C oven and braise until the meat is pull apart tender, about 3-4 hours. OR Transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Remove the bay leaves and discard.
Remove the beef, shred and place back in the pot.
Assemble the tacos in the tortillas with beef barbacoa, diced onions and cilantro or your favourite taco ingredients.

Option: If you are making this in the slow cooker you can optionally skip steps 1-2.
Option: Add a few splashes of fish sauce!
Nutrition Facts: Calories 323, Fat 11g (Saturated 3g, Trans 0.3g), Cholesterol 96mg, Sodium 946mg, Carbs 21g (Fiber 3g, Sugars 1g), Protein 35gNutrition by: Nutritional facts powered by Edamam
    Barbacoa Tacos Made by @closetcooking Prep Time: 10 minutes Cook Time: 4 hours Total Time: 4 hours 10 minutes Servings: 6 Slow braised, melt in your mouth tender beef barbacoa in a tasty sauce with spicy chipotle chilies that is perfect in tacos with diced onions and cilantro! ingredients 1 tablespoon oil 2 pounds chuck roast, fat trimmed and cut into 1-2 inch chunks 1 white onion, diced 4 cloves garlic, chopped 1 tablespoon ground cumin 1 tablespoon oregano 1/2 cup beef broth or beer or water 4 chipotle chilies in adobo sauce, chopped (or to taste) 1/4 cup fresh lime juice 2 tablespoons apple cider vinegar 2 teaspoons salt 1 teaspoon pepper 1/4 teaspoon ground cloves 3 bay leaves 12 small corn tortillas, warmed 1/2 cup onion, diced 1/4 cup cilantro, torn directions Heat the oil in a pan over medium-high heat in a large heavy bottomed oven safe pot, add the beef and brown on all sides, about 10-15 minutes, before setting aside. Add the onion and cook until tender, about 3-5 minutes, before adding the garlic, cumin and oregano and cooking for a further minute. Add the broth, chipotle chilies, lime juice, vinegar, salt, pepper, cloves and bay leaves, bring to a boil, reduce the heat and simmer, covered until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F/140C oven and braise until the meat is pull apart tender, about 3-4 hours. OR Transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. Remove the bay leaves and discard. Remove the beef, shred and place back in the pot. Assemble the tacos in the tortillas with beef barbacoa, diced onions and cilantro or your favourite taco ingredients. Option: If you are making this in the slow cooker you can optionally skip steps 1-2. Option: Add a few splashes of fish sauce! Nutrition Facts: Calories 323, Fat 11g (Saturated 3g, Trans 0.3g), Cholesterol 96mg, Sodium 946mg, Carbs 21g (Fiber 3g, Sugars 1g), Protein 35gNutrition by: Nutritional facts powered by Edamam
    2017-04-12 14:41:37

    Comments (44)
    Jonathan James:
    Looks goodly


    Cira R. Colón:
    YUMMY! 😋🍽😍



    Likes (9631)
    Leah Content



    Paola Andrea Telleria ♡♥♡



    Stefanie 🐘



    GM





  • CHICKEN BROCCOLI STUFFED BAKED POTATO WITH CHEESE
Madeby <a href=/user/jessica_gavin/1>@jessica_gavin</a>

INGREDIENTS
4 large russet potatoes (9 to 11 ounces each)
1 tablespoon olive oil (plus more for potatoes)
1/4 teaspoon kosher salt (plus more for seasoning)
1/8 teaspoon black pepper (plus more for seasoning)
1 pound boneless skinless chicken breast
paprika (as needed for seasoning chicken)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon chipotle pepper powder (optional)
1 cup sharp cheddar cheese grated
4 cups broccoli florets (cut into smaller 1-inch pieces)
INSTRUCTIONS
Baked Potatoes-
Preheat oven to 425°F. Lightly coat the potatoes with olive oil, sprinkle with salt and pepper. Prick potatoes with the tines of a fork about four times. Place on a baking sheet lined with foil. Bake potatoes for 50 to 60 minutes, flipping over after 40 minutes of baking until skin is crispy and a knife inserted into the center has no resistance. In the meanwhile make the topping ingredients.
Chicken-
Season both sides of the chicken breasts with salt, pepper, and paprika. Heat a large frying pan or cast iron skillet over medium-high heat. Add one tablespoon of oil and allow to heat up. Carefully add the chicken breast and allow to cook for 6 minutes. Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165°F. Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into ½ inch cubes.
For more instructions check her website
    CHICKEN BROCCOLI STUFFED BAKED POTATO WITH CHEESE Madeby @jessica_gavin INGREDIENTS 4 large russet potatoes (9 to 11 ounces each) 1 tablespoon olive oil (plus more for potatoes) 1/4 teaspoon kosher salt (plus more for seasoning) 1/8 teaspoon black pepper (plus more for seasoning) 1 pound boneless skinless chicken breast paprika (as needed for seasoning chicken) 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1/4 teaspoon chipotle pepper powder (optional) 1 cup sharp cheddar cheese grated 4 cups broccoli florets (cut into smaller 1-inch pieces) INSTRUCTIONS Baked Potatoes- Preheat oven to 425°F. Lightly coat the potatoes with olive oil, sprinkle with salt and pepper. Prick potatoes with the tines of a fork about four times. Place on a baking sheet lined with foil. Bake potatoes for 50 to 60 minutes, flipping over after 40 minutes of baking until skin is crispy and a knife inserted into the center has no resistance. In the meanwhile make the topping ingredients. Chicken- Season both sides of the chicken breasts with salt, pepper, and paprika. Heat a large frying pan or cast iron skillet over medium-high heat. Add one tablespoon of oil and allow to heat up. Carefully add the chicken breast and allow to cook for 6 minutes. Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165°F. Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into ½ inch cubes. For more instructions check her website
    2017-04-11 13:04:59

    Comments (147)
    :
    @sadittykilla


    Charl-Marie Steyn:
    @c_h_e_l_s_e_a_95 Fancy potatoes!!


    Sanna Buzquurz Arab:
    @sarahankouri seee skat!


    вυ кħåℓιfå:
    @bk_176



    Likes (16281)
    Sarah Friend



    📍Miami, FL



    🌸🌸🌸








  • RED ❤️ #love #red #yummy <a href=/user/healthyfoodadvice/1>@healthyfoodadvice</a>
    RED ❤️ #love #red #yummy @healthyfoodadvice
    2017-04-10 18:49:20

    Comments (51)
    Erin Brindisi:
    #Miss_BHealthy Group #2


    kin.95:
    😍😍😍


    Monique⚓️:
    I LOVE RASPBERRIES ! ♥



    Likes (20941)
    All Things Nails.



    SOL'DIVAS Hair Salon, Jax FL



    danilesean



    paty redwan





  • SHRIMP TACOS WITH MANGO SALSA 
Made by <a href=/user/dinneratthezoo/1>@dinneratthezoo</a>

PREP TIM 15 mins COOK TIME 10 mins
TOTAL TIME 25 mins 
INGREDIENTS
For the shrimp:
2 teaspoons olive oil
1 and ¼ pounds of shrimp, peeled, deveined and tails removed
chili powder and salt to taste

For the mango salsa:
1 cup of mango, finely diced
½ cup red bell pepper, finely diced
½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder)
juice of 1 lime
½ cup loosely packed cilantro leaves, finely chopped

For the creamy cilantro lime sauce:
1 cup sour cream (can use light)
½ cup fresh cilantro leaves, roughly chopped
2 teaspoons lime juice
1 and ½ teaspoons honey
¼ cup prepared green salsa
salt and pepper to taste

1 cup shredded purple cabbage
8 corn or flour tortillas
INSTRUCTIONS
For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
NOTES
Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance.
NUTRITION INFORMATION
Serving size: 2 tacos Calories: 475 Fat: 15 Saturated fat: 6 Carbohydrates: 42 Fiber: 3 
Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.
Author: Dinner at the Zoo
Recipe type: Main Course
Cuisine: Mexican
Serves: 4 servings
    SHRIMP TACOS WITH MANGO SALSA Made by @dinneratthezoo PREP TIM 15 mins COOK TIME 10 mins TOTAL TIME 25 mins INGREDIENTS For the shrimp: 2 teaspoons olive oil 1 and ¼ pounds of shrimp, peeled, deveined and tails removed chili powder and salt to taste For the mango salsa: 1 cup of mango, finely diced ½ cup red bell pepper, finely diced ½ of a jalapeno pepper, minced (remove seeds and ribs to make it milder) juice of 1 lime ½ cup loosely packed cilantro leaves, finely chopped For the creamy cilantro lime sauce: 1 cup sour cream (can use light) ½ cup fresh cilantro leaves, roughly chopped 2 teaspoons lime juice 1 and ½ teaspoons honey ¼ cup prepared green salsa salt and pepper to taste 1 cup shredded purple cabbage 8 corn or flour tortillas INSTRUCTIONS For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through. For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours. For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste. To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately. NOTES Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance. NUTRITION INFORMATION Serving size: 2 tacos Calories: 475 Fat: 15 Saturated fat: 6 Carbohydrates: 42 Fiber: 3 Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce. Author: Dinner at the Zoo Recipe type: Main Course Cuisine: Mexican Serves: 4 servings
    2017-04-09 13:25:41


GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING A Cajun Chicken Salad with a homemade Cajun spice seasoning and the most incredible creamy cajun dressing to put out the fire (so to speak)! Author: Karina - @cafedelites Serves: 4 INGREDIENTS 4 boneless, skinless chicken thighs, (or breasts) Cajun Seasoning: 1 tablespoon paprika 1 tablespoon garlic powder 2 teaspoons dried oregano 2 teaspoons dried thyme 2 teaspoons salt freshly ground black pepper, adjust to your taste 1-2 teaspoons cayenne pepper, adjust to your taste Salad: 4 cups romaine (cos) lettuce 1 lebanese cucumber, quartered 2 cups Heirloom tomatoes, halved 1 avocado, sliced ¼ of a red onion, sliced thinly For Dressing: 1 teaspoon cajun seasoning 2 tablespoons whole egg mayonnaise 2 tablespoons non fat, plain greek yogurt (or sour cream) INSTRUCTIONS Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside. Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest. Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad. Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
source:www.instagram/healthyfoodadvice