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  • Asian Sesame Steak Fajita Salad
Made by <a href=/user/lifemadesweeter/1>@lifemadesweeter</a>
Ingredients

Sesame Lime Marinade and Dressing:

6 tablespoons lime juice

2 tablespoons fish sauce*

2 tablespoons soy sauce

3 teaspoons honey

2 teaspoons sesame oil

2 tablespoons fresh finely chopped cilantro

Salt and pepper, to taste

pinch of cumin, optional (gives it a nice kick)

1 1/2 pounds flank steak

Salad:

2 tablespoons olive oil, divided (for the stovetop method)

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1/2 cup cooked corn

2 avocados, halved, seeded, peeled and thinly sliced

6 cups romaine lettuce, chopped

2 tablespoons chopped fresh cilantro

Instructions

Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade.
For the grill: Preheat grill or broiler and allow to get very hot.
Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices.
Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness.
Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
For the stovetop:
Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak (work in batches) in hot pan and allow to sear for 2 to 3 minutes on each side. Lower the heat then allow steak to cook for *6-7 minutes, or until desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
Quickly wipe down the pan and return to medium high heat. Add remaining 1 tablespoon olive oil in the skillet. Sauté the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.
    Asian Sesame Steak Fajita Salad Made by @lifemadesweeter Ingredients Sesame Lime Marinade and Dressing: 6 tablespoons lime juice 2 tablespoons fish sauce* 2 tablespoons soy sauce 3 teaspoons honey 2 teaspoons sesame oil 2 tablespoons fresh finely chopped cilantro Salt and pepper, to taste pinch of cumin, optional (gives it a nice kick) 1 1/2 pounds flank steak Salad: 2 tablespoons olive oil, divided (for the stovetop method) 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1/2 cup cooked corn 2 avocados, halved, seeded, peeled and thinly sliced 6 cups romaine lettuce, chopped 2 tablespoons chopped fresh cilantro Instructions Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade. For the grill: Preheat grill or broiler and allow to get very hot. Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices. Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. For the stovetop: Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak (work in batches) in hot pan and allow to sear for 2 to 3 minutes on each side. Lower the heat then allow steak to cook for *6-7 minutes, or until desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. Quickly wipe down the pan and return to medium high heat. Add remaining 1 tablespoon olive oil in the skillet. Sauté the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.
    2017-02-24 13:35:37

    Comments (78)
    ENG-AWS:
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    Devon DeWitt:
    @lo_y_da_hhl yes hun


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    👍👍👍


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    @mangt21 sii



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  • CILANTRO LIME CHICKEN SALAD + MANGO AVOCADO SALSA 
Author: Karina - <a href=/user/CafeDelites/1>@CafeDelites</a>
Serves: 4
INGREDIENTS
Marinade/Dressing:
3 tablespoons olive oil
½ cup freshly squeezed lime juice
½ cup fresh chopped cilantro (coriander)
4 cloves garlic, crushed
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon ground Cumin
1¼ teaspoon salt
Salad:
4 chicken thigh fillets, skin removed (no bone)
5 cups Romaine (Cos) lettuce leaves, washed and dried
1 red pepper (capsicum), deseeded and sliced
Mango Salsa:
1 large mango, diced
1 avocado, diced
1 green onion (shallot), peeled and thinly sliced
Extra coriander leaves to garnish
Red chili flakes, to garnish
INSTRUCTIONS
Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). 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 of two 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 grill or fry peppers and until cooked to your liking.
While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
NUTRITION INFORMATION
Serving size: per serve Calories: 472 Fat: 32.4g Carbohydrates: 28g Fiber: 6.2g Protein: 21.7g
    CILANTRO LIME CHICKEN SALAD + MANGO AVOCADO SALSA Author: Karina - @CafeDelites Serves: 4 INGREDIENTS Marinade/Dressing: 3 tablespoons olive oil ½ cup freshly squeezed lime juice ½ cup fresh chopped cilantro (coriander) 4 cloves garlic, crushed 2 teaspoons honey 1 teaspoon brown sugar 1 teaspoon ground Cumin 1¼ teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone) 5 cups Romaine (Cos) lettuce leaves, washed and dried 1 red pepper (capsicum), deseeded and sliced Mango Salsa: 1 large mango, diced 1 avocado, diced 1 green onion (shallot), peeled and thinly sliced Extra coriander leaves to garnish Red chili flakes, to garnish INSTRUCTIONS Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). 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 of two 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 grill or fry peppers and until cooked to your liking. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes. NUTRITION INFORMATION Serving size: per serve Calories: 472 Fat: 32.4g Carbohydrates: 28g Fiber: 6.2g Protein: 21.7g
    2017-02-22 17:26:55

    Comments (96)
    Ange.:
    @samdavies good luck 👌🏻


    Robert Austin:
    Fantastic


    S A M D A V I E S:
    @angiestruwig


    Dr. Markus Marcher💉🔪😉😎:
    Yummy 😊👌🏻😋



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  • Chicken Broccoli Alfredo
Made by <a href=/user/juliasalbumblog/1>@juliasalbumblog</a> 
Ingredients 
10 ounces broccoli
8 ounces penne pasta (for gluten free, use gf brown rice penne)
1 tablespoon butter
1 tablespoon olive oil
1.5 pound chicken breast (1 large chicken breast)
4 garlic cloves, minced
1 cup heavy cream
1 cup milk
1 and 1/4 cups mozzarella cheese or monterey jack cheese, shredded
salt and pepper, to taste
Directions 
Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.
Cook pasta al dente, drain.
In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan.
To make the creamy sauce, in the same skillet heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached.
Add cooked pasta to the creamy sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.
    Chicken Broccoli Alfredo Made by @juliasalbumblog Ingredients 10 ounces broccoli 8 ounces penne pasta (for gluten free, use gf brown rice penne) 1 tablespoon butter 1 tablespoon olive oil 1.5 pound chicken breast (1 large chicken breast) 4 garlic cloves, minced 1 cup heavy cream 1 cup milk 1 and 1/4 cups mozzarella cheese or monterey jack cheese, shredded salt and pepper, to taste Directions Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets. Cook pasta al dente, drain. In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces. Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan. To make the creamy sauce, in the same skillet heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached. Add cooked pasta to the creamy sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.
    2017-02-20 12:15:15

    Comments (150)
    ️❤️대한민국🇰🇷كوريا💙:
    @nourabohalwa1


    Sasha Djihanian:
    💕💕💕💕💕💕💕


    Maggy Msimbe:
    @bennyonair


    L u c k y.:
    @_marian.arenas



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    Emma Kate



    ▪□~amyu~□▪






    Clean Slate Credit Solutions





  • LEMON HERB MEDITERRANEAN CHICKEN SALAD 
Made by <a href=/user/cafedelites/1>@cafedelites</a>
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!
WEIGHT WATCHERS SMART POINT: 15 per serve
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve
INSTRUCTIONS
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.
NOTES
Add ½ cup crumbled feta to give the salad an even better flavour!
NUTRITION INFORMATION
Serving size: per serve Calories: 471 Fat: 36.3g Saturated fat: 7.9g Carbohydrates: 14.8g Sugar: 4.4g Sodium: 770mg Fiber: 6.3g Protein: 23.7g Net Carbs: 10.4g
    LEMON HERB MEDITERRANEAN CHICKEN SALAD Made by @cafedelites Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade! WEIGHT WATCHERS SMART POINT: 15 per serve Author: Karina - Cafe Delites Serves: 4 INGREDIENTS Marinade/Dressing: 2 tablespoons olive oil juice of 1 lemon (1/4 cup fresh squeezed lemon juice) 2 tablespoons water 2 tablespoons red wine vinegar 2 tablespoons fresh chopped parsley 2 teaspoons dried basil 2 teaspoons garlic, minced 1 teaspoon dried oregano 1 teaspoon salt cracked pepper, to taste (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts) Salad: 4 cups Romaine (or Cos) lettuce leaves, washed and dried 1 large cucumber, diced 2 Roma tomatoes, diced 1 red onion, sliced 1 avocado, sliced ⅓ cup pitted Kalamata olives (or black olives), sliced (optional) Lemon wedges, to serve INSTRUCTIONS Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges. NOTES Add ½ cup crumbled feta to give the salad an even better flavour! NUTRITION INFORMATION Serving size: per serve Calories: 471 Fat: 36.3g Saturated fat: 7.9g Carbohydrates: 14.8g Sugar: 4.4g Sodium: 770mg Fiber: 6.3g Protein: 23.7g Net Carbs: 10.4g
    2017-02-19 22:24:09

    Comments (199)
    Berkay:
    Tarif güzel ama ingiliççe @ccansukaraca


    PureModelClub:
    💥


    Amany Hamouda Nona:
    Amany elsaid



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    A M A N D A



    Yamaguchi Baynz





  • HEALTHY FOOD <a href=/user/healthyfoodadvice/1>@healthyfoodadvice</a>
    HEALTHY FOOD @healthyfoodadvice
    2017-02-17 22:59:10

  • Im in love with these colors 😌
.
Dm for credit ✌🏻
    Im in love with these colors 😌 . Dm for credit ✌🏻
    2017-02-15 20:16:05

    Comments (108)
    Sue Jury:
    ♡♡


    Linda:
    Ser gott ut @lwn97


    Holly 💜:
    Looks amazing !!!!



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    ℒina♡






    Gözde



    Первый Cтиль ♛ Luxury





  • Meal Prep - Healthy Chicken and Veggies
Made by <a href=/user/gimmedelicious/1>@gimmedelicious</a>

Ingredients
2 medium chicken breasts, boneless skinless cut into ½ inch pieces
1 cup broccoli florets, frozen or fresh
1 small red onion, chopped
1 cup grape or plum tomatoes
1 medium zucchini, chopped
2 cloves garlic minced
1 tablespoon italian seasoning
1 teaspoon salt
½ teaspoon black pepper (optional)
½ teaspoon red pepper flakes (optional)
½ teaspoon paprika
2 tablespoons olive oil
2-4 cups cooked rice of choice (optional)
4meal prep containers
Instructions
Pre-heat oven to 450F.Line a baking sheet with aluminum foil and set aside.

Place the chicken and veggies in the baking dish.Sprinkle all the spices and garlic evenly over the chicken and veggies.Drizzle with the olive oil.

Bake for 15-20 minutes or until the veggies are charred and chicken is tender.

Place ½ or 1 cup of cooked rice of choice into 4 individual meal prep containers.Divide chicken and veggies evenly on top of the rice.Cover and store in the fridge for up to 5 days or freezer up to 2 months.

Prep time: 10 mins 
Cook time: 20 mins 
Total time: 30 mins
Author: Layla Serves: 4
    Meal Prep - Healthy Chicken and Veggies Made by @gimmedelicious Ingredients 2 medium chicken breasts, boneless skinless cut into ½ inch pieces 1 cup broccoli florets, frozen or fresh 1 small red onion, chopped 1 cup grape or plum tomatoes 1 medium zucchini, chopped 2 cloves garlic minced 1 tablespoon italian seasoning 1 teaspoon salt ½ teaspoon black pepper (optional) ½ teaspoon red pepper flakes (optional) ½ teaspoon paprika 2 tablespoons olive oil 2-4 cups cooked rice of choice (optional) 4meal prep containers Instructions Pre-heat oven to 450F.Line a baking sheet with aluminum foil and set aside. Place the chicken and veggies in the baking dish.Sprinkle all the spices and garlic evenly over the chicken and veggies.Drizzle with the olive oil. Bake for 15-20 minutes or until the veggies are charred and chicken is tender. Place ½ or 1 cup of cooked rice of choice into 4 individual meal prep containers.Divide chicken and veggies evenly on top of the rice.Cover and store in the fridge for up to 5 days or freezer up to 2 months. Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Author: Layla Serves: 4
    2017-02-13 22:51:54

    Comments (78)
    F.Ritchel.G:
    @aqmarahman


    lexienichelle🦉🦄:
    @chynakay_


    Marian Arenas💕:
    @lupittabravo



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    miss beauty



    Tricia Tan



    Be Happy🤗



    🎀





  • Slow Cooker Stuffed Bell Peppers
 Made by <a href=/user/alyssa_therecipecritic/1>@alyssa_therecipecritic</a>

Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins 
Delicious bell peppers that are stuffed and cooked in your slow cooker!
Author: Alyssa
Serves: 6
Ingredients
6 Large Bell Peppers
1 pound lean ground beef
½ cup onion, chopped
1 14 oz can diced tomatoes
1 cup wild rice, cooked (any kind of rice will work)
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1¼ cup shredded cheese, divided
¼ cup water (to put on the bottom of the slow cooker)
Instructions

Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
Combine ground beef, onion, diced tomatoes, rice, worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
About 15 minutes before serving, sprinkle remaining cheese and let it melt.
    Slow Cooker Stuffed Bell Peppers Made by @alyssa_therecipecritic Prep time 10 mins Cook time 4 hours Total time 4 hours 10 mins Delicious bell peppers that are stuffed and cooked in your slow cooker! Author: Alyssa Serves: 6 Ingredients 6 Large Bell Peppers 1 pound lean ground beef ½ cup onion, chopped 1 14 oz can diced tomatoes 1 cup wild rice, cooked (any kind of rice will work) 2 Tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon pepper 1¼ cup shredded cheese, divided ¼ cup water (to put on the bottom of the slow cooker) Instructions Cut off each top of the peppers and scrape out the seeds and membranes. Set aside. Combine ground beef, onion, diced tomatoes, rice, worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout. About 15 minutes before serving, sprinkle remaining cheese and let it melt.
    2017-02-11 21:12:15

    Comments (105)
    Wongel Berhe:
    @4everhabesha


    Mariela Esther Peralta:
    Y yo estos @elaine_b80


    Jodie Myers:
    @matthew19999999999



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    Celines🍒



    Revive massage





  • Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
Made by <a href=/user/closetcooking/1>@closetcooking</a> 
Prep Time: 10 minutes 
Marinate Time: 30 minutes 
Cook Time: 10 minutes 
Total Time: 20 minutes 
Servings: 4
Blackberry balsamic marinated and grilled chicken black berry salad with crispy fried goat cheese and avocado!

ingredients
FOR THE BLACKBERRY BALSAMIC VINAIGRETTE DRESSING:
1/2 cup blackberries
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon tamari or soy sauce
1 large clove garlic, minced
salt and pepper to taste
FOR THE FRIED GOAT CHEESE:
8 ounces goat cheese, either sliced into 1/4 inch thick discs or formed into small balls
1/4 cup flour
1 large egg, lightly beaten
1 cup panko breadcrumbs (or breadcrumbs)
FOR THE SALAD:
1/2 pound chicken breasts
6 cups lettuce
1 cup blackberries
1 avocado, sliced
1/4 cup red onion, sliced
1/4 cup walnuts (or pistachios or almonds)
directions
FOR THE BLACKBERRY BALSAMIC VINAIGRETTE DRESSING:
Mix everything well.
FOR THE FRIED GOAT CHEESE:
Dredge the goat cheese slices/balls in the flour and coat in egg followed by breadcrumbs and fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
FOR THE SALAD:
Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until cooked and slightly charred, about 2-5 minutes per side, and setting aside to cool and slice.
Assemble the salad and enjoy!

Option: Add sriracha to taste to the dressing.
Option: Add prosciutto or crispy bacon!
Note: Best enjoyed while the fried goat cheese is still warm from frying!
Nutrition Facts: Calories 631, Fat 35g (Saturated 12g, Trans 0), Cholesterol 108mg, Sodium 633mg, Carbs 48g (Fiber 8g, Sugars 15g), Protein 31gNutrition by: Nutritional facts powered by Edamam
    Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese Made by @closetcooking Prep Time: 10 minutes Marinate Time: 30 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 Blackberry balsamic marinated and grilled chicken black berry salad with crispy fried goat cheese and avocado! ingredients FOR THE BLACKBERRY BALSAMIC VINAIGRETTE DRESSING: 1/2 cup blackberries 2 tablespoons white balsamic vinegar 2 tablespoons extra virgin olive oil 2 tablespoons honey 2 teaspoons Dijon mustard 1 teaspoon tamari or soy sauce 1 large clove garlic, minced salt and pepper to taste FOR THE FRIED GOAT CHEESE: 8 ounces goat cheese, either sliced into 1/4 inch thick discs or formed into small balls 1/4 cup flour 1 large egg, lightly beaten 1 cup panko breadcrumbs (or breadcrumbs) FOR THE SALAD: 1/2 pound chicken breasts 6 cups lettuce 1 cup blackberries 1 avocado, sliced 1/4 cup red onion, sliced 1/4 cup walnuts (or pistachios or almonds) directions FOR THE BLACKBERRY BALSAMIC VINAIGRETTE DRESSING: Mix everything well. FOR THE FRIED GOAT CHEESE: Dredge the goat cheese slices/balls in the flour and coat in egg followed by breadcrumbs and fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain. FOR THE SALAD: Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until cooked and slightly charred, about 2-5 minutes per side, and setting aside to cool and slice. Assemble the salad and enjoy! Option: Add sriracha to taste to the dressing. Option: Add prosciutto or crispy bacon! Note: Best enjoyed while the fried goat cheese is still warm from frying! Nutrition Facts: Calories 631, Fat 35g (Saturated 12g, Trans 0), Cholesterol 108mg, Sodium 633mg, Carbs 48g (Fiber 8g, Sugars 15g), Protein 31gNutrition by: Nutritional facts powered by Edamam
    2017-02-10 16:58:29

    Comments (106)
    Justin S.:
    @adashsoul maybe switch with raspberries


    Adria Burrows:
    @sergeir1234


    Where'd You Get That?:
    Um.... YUM! 🙌🏻



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    BetterBody



    يا رب ~..



    Lisa





  • CHICKEN SALAD WITH AVOCADO DRESSING 
PREP TIME 15 mins
COOK TIME 5 mins
TOTAL TIME 20 mins 
Made by: <a href=/user/recipe_tin/1>@recipe_tin</a>
Author: Nagi | RecipeTin Eats
Recipe type: Salad
Serves: 2
INGREDIENTS
Avocado Dressing
½ large or 1 small ripe avocado
1 garlic, minced
2 tbsp diced red onion
¼ cup cilantro, stems and leaves, not packed in
½ tbsp olive oil (optional)
1 tbsp plain low fat yoghurt (I use Greek)
3 tbsp lime juice
3 - 5 tbsp low fat milk
¼ tsp onion or garlic powder
½ tsp salt
Black pepper
Chicken
5 - 7oz / 250 - 300g chicken breast, skinless boneless (I had 1 large one)
1 tbsp olive oil
Spice Rub
1 tsp smoked paprika
¼ tsp each onion powder, garlic powder, cayenne pepper, salt
2 tbsp plain flour
Black pepper
Salad
½ cup diced red onion
1 corn, steamed, kernels cut off (or ¾ cup cooked kernels)
¾ cup cherry tomatoes, halved or quartered
5 cups chopped lettuce
INSTRUCTIONS
Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1)
Spice Rub: Combine ingredients and scatter on a plate.
Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub.
Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
Pile the Salad ingredients onto a serving platter then place the chicken on the side.
Serve with Avocado Dressing.
    CHICKEN SALAD WITH AVOCADO DRESSING PREP TIME 15 mins COOK TIME 5 mins TOTAL TIME 20 mins Made by: @recipe_tin Author: Nagi | RecipeTin Eats Recipe type: Salad Serves: 2 INGREDIENTS Avocado Dressing ½ large or 1 small ripe avocado 1 garlic, minced 2 tbsp diced red onion ¼ cup cilantro, stems and leaves, not packed in ½ tbsp olive oil (optional) 1 tbsp plain low fat yoghurt (I use Greek) 3 tbsp lime juice 3 - 5 tbsp low fat milk ¼ tsp onion or garlic powder ½ tsp salt Black pepper Chicken 5 - 7oz / 250 - 300g chicken breast, skinless boneless (I had 1 large one) 1 tbsp olive oil Spice Rub 1 tsp smoked paprika ¼ tsp each onion powder, garlic powder, cayenne pepper, salt 2 tbsp plain flour Black pepper Salad ½ cup diced red onion 1 corn, steamed, kernels cut off (or ¾ cup cooked kernels) ¾ cup cherry tomatoes, halved or quartered 5 cups chopped lettuce INSTRUCTIONS Avocado Dressing: Place the ingredients in a small food processor and whizz until smooth. Use MILK to adjust consistency, and adjust salt to taste. (Note 1) Spice Rub: Combine ingredients and scatter on a plate. Chicken: Slice into 4 - 5 thin steaks on the diagonal, then coat both sides with Spice Rub. Cook Chicken: Heat oil in a large skillet over high heat. Add chicken and cook both sides until dark brown. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly. Pile the Salad ingredients onto a serving platter then place the chicken on the side. Serve with Avocado Dressing.
    2017-02-08 17:04:43

    Comments (177)
    MB:
    @alessandralevanti a vederla non mi piace


    Dakota Dugan:
    And this one @ebrileyx3



    Likes (24666)
    Leah 💜



    Fred Williams T Williams



    Ada P



    F R O M T A H I T I





  • Use our easy-to-follow guide to make shopping at the meat counter so simple. <a href=/user/healthyfoodadvice/1>@healthyfoodadvice</a>
    Use our easy-to-follow guide to make shopping at the meat counter so simple. @healthyfoodadvice
    2017-02-07 10:06:49

    Comments (125)
    Mirvat Termos:
    I think its called ribeye cause it looks like an eye.. @hamzaelz


    Daisy 💛 L.:
    @jontheperson so you learn how to cook


    ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ MISS TANSCHA:
    @harleenmalli you are right :)


    akla 7elwa w bas أكلة حلوة وبس:
    Very useful one



    Likes (9251)
    Ra7eq



    🌺.Stephanie.🌺



    Tatiana Soares



    Samiya Rizvi سامیہ رضوی





  • Chicken Stir Fry with Rice Noodles 
Made by <a href=/user/natashaskitchen/1>@natashaskitchen</a>
Prep time: 20 mins  Cook time: 10 mins  Total time: 30 mins
You will love this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles. Delicious dinner made in no time! Thank you to Love from MunchkinTime.com for sharing this delicious recipe!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $10-$14
Serving: 4 servings
Ingredients

12 oz rice noodles
3 tablespoons vegetable oil
2 skinless boneless chicken breasts, sliced into bite-size strips
1 red bell pepper (or ½ red and ½ green), sliced
1 cup broccoli, chopped
4 oz shiitake or portobello mushroom, sliced
1 tablespoon peeled and shredded fresh ginger
½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons ketchup
1 teaspoon cornstarch
few drizzles of sesame oil
Instructions

Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.
Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.
Right before serving drizzle sesame oil. Grab a fork and enjoy!
Notes

Straight cut rice noodles can be purchased in the Asian section of most grocery stores.
    Chicken Stir Fry with Rice Noodles Made by @natashaskitchen Prep time: 20 mins Cook time: 10 mins Total time: 30 mins You will love this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles. Delicious dinner made in no time! Thank you to Love from MunchkinTime.com for sharing this delicious recipe! Author: Natasha of NatashasKitchen.com Skill Level: Easy Cost To Make: $10-$14 Serving: 4 servings Ingredients 12 oz rice noodles 3 tablespoons vegetable oil 2 skinless boneless chicken breasts, sliced into bite-size strips 1 red bell pepper (or ½ red and ½ green), sliced 1 cup broccoli, chopped 4 oz shiitake or portobello mushroom, sliced 1 tablespoon peeled and shredded fresh ginger ½ cup chicken broth 2 tablespoons soy sauce 2 tablespoons ketchup 1 teaspoon cornstarch few drizzles of sesame oil Instructions Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through. Right before serving drizzle sesame oil. Grab a fork and enjoy! Notes Straight cut rice noodles can be purchased in the Asian section of most grocery stores.
    2017-02-02 12:27:36

    Comments (124)
    Maria Renee Salgado:
    @mateo_ferrerm


    Olivia:
    @marcitaa9 loook at all the page


    Samo:
    @souharai



    Likes (16285)
    Netzy Córdova






    Eriseld Troka



    Ra7eq





  • Chicken 🍗 Flakes are so yummy and easy to make😍😋  <a  href=/tag/fitonomy>#fitonomy</a>  <a  href=/tag/fitonomykitchen>#fitonomykitchen</a> <a href=/user/fitonomy/1>@fitonomy</a>  <a  href=/tag/food>#food</a>
    Chicken 🍗 Flakes are so yummy and easy to make😍😋 #fitonomy #fitonomykitchen @fitonomy #food
    2017-02-01 14:40:50

    Comments (104)
    Ellyfm:
    Enak yaa kayak nya sayy @anggelahuang


    juni anggela:
    Bawa ayam bawa ayam wuakkakakaka @hi.ellyy


    🇷🇸🇲🇪:
    @smanr_


    👑Eleonora👑:
    @fatemaaldaaysi



    Likes (6419)
    Rashida dukes ♡



    Mary Mulvey



    《jede_sekunde_musik》



    Giulia Casarola 🌻





  • BERRY FETA SPINACH SALAD WITH CREAMY STRAWBERRY POPPY SEED DRESSING 
Made by <a href=/user/carlsbadcravings/1>@carlsbadcravings</a>
Prep Time	15 minutes
 Cook Time	5 minutes
 Servings 
INGREDIENTS  Prep Time	15 minutes
 Cook Time	5 minutes
 Servings 
INGREDIENTS
Berry Spinach Salad
10 cups baby spinach leaves
1/2 cup strawberries sliced**
1/2 cup blueberries
1/2 cup raspberries
1/2 red onion thinly sliced then quartered
1 sweet apple chopped or thinly sliced
1 Kiwi peeled, sliced and quartered (optional)
Creamy Strawberry Poppy Seed Dressing
5.3 oz container strawberry yogurt
1/4 cup mayonnaise
2 Tbsps sour cream
2 Tbsps milk
3 Tbsps sugar
1 Tbsp apple cider vinegar
1 Tbsp poppy seeds
1 Tbsp sesame seeds
1/2 tsp dry minced onion flakes (optional)
Garnishes
1/2 Recipe Caramelized roasted and salted pistachios
1/3 cup feta cheese crumbles

INSTRUCTIONS
Caramelize pistachios according to directions. Set aside.*
Add all of the Strawberry Poppy Seed Dressing Ingredients (EXCEPT the poppy seeds and sesame seeds) to your blender; blend until smooth. Add poppy seeds and sesame seeds and pulse until combined. For a tangier dressing, add more vinegar, for sweeter, add more sugar. Add additional milk to thin if desired. Store in the refrigerator while you prepare salad.
Combine Spinach Salad ingredients in a large bowl and toss to combine. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Season with freshly ground salt and pepper to taste.
    BERRY FETA SPINACH SALAD WITH CREAMY STRAWBERRY POPPY SEED DRESSING Made by @carlsbadcravings Prep Time 15 minutes Cook Time 5 minutes Servings INGREDIENTS Prep Time 15 minutes Cook Time 5 minutes Servings INGREDIENTS Berry Spinach Salad 10 cups baby spinach leaves 1/2 cup strawberries sliced** 1/2 cup blueberries 1/2 cup raspberries 1/2 red onion thinly sliced then quartered 1 sweet apple chopped or thinly sliced 1 Kiwi peeled, sliced and quartered (optional) Creamy Strawberry Poppy Seed Dressing 5.3 oz container strawberry yogurt 1/4 cup mayonnaise 2 Tbsps sour cream 2 Tbsps milk 3 Tbsps sugar 1 Tbsp apple cider vinegar 1 Tbsp poppy seeds 1 Tbsp sesame seeds 1/2 tsp dry minced onion flakes (optional) Garnishes 1/2 Recipe Caramelized roasted and salted pistachios 1/3 cup feta cheese crumbles INSTRUCTIONS Caramelize pistachios according to directions. Set aside.* Add all of the Strawberry Poppy Seed Dressing Ingredients (EXCEPT the poppy seeds and sesame seeds) to your blender; blend until smooth. Add poppy seeds and sesame seeds and pulse until combined. For a tangier dressing, add more vinegar, for sweeter, add more sugar. Add additional milk to thin if desired. Store in the refrigerator while you prepare salad. Combine Spinach Salad ingredients in a large bowl and toss to combine. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Season with freshly ground salt and pepper to taste.
    2017-01-27 13:03:23

    Comments (0)

    Likes (14272)
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  • Honey Teriyaki Salmon and Veggies in Foil

Made by <a href=/user/CookingClassy/1>@CookingClassy</a>
Yield: 4 servings

Ingredients

Honey Teriyaki Sauce
1/3 cup low-sodium soy sauce
5 Tbsp water, divided
1/4 cup honey
1 1/2 Tbsp rice vinegar
3 cloves garlic, minced
1 Tbsp minced ginger
1 tsp sesame oil
2 1/2 tsp cornstarch
Salmon and Veggies
4 (6 oz) skinless, salmon fillets
4 cups broccoli florets (chop small so they cook through)
1 1/2 cups thinly sliced carrots
2 1/2 Tbsp olive oil
Salt and freshly ground black pepper
2 green onions, chopped
Sesame seeds, for garnish
Cooked brown or white rice, for serving
Directions

Preheat oven to 400 degrees.
For the sauce:
In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed. Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly. Remove from heat and let cool slightly, about 5 - 10 minutes.
For the salmon and veggies:
Toss broccoli and carrots with olive oil and season with salt and pepper. Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly). Place packets on a baking sheet. Bake in preheated oven until salmon has cooked through, about 25 minutes. Serve with brown or white rice if desired and remaining sauce. Sprinkle with green onions.
Recipe source: Cooking Classy, inspired by my Teriyaki Salmon
    Honey Teriyaki Salmon and Veggies in Foil Made by @CookingClassy Yield: 4 servings Ingredients Honey Teriyaki Sauce 1/3 cup low-sodium soy sauce 5 Tbsp water, divided 1/4 cup honey 1 1/2 Tbsp rice vinegar 3 cloves garlic, minced 1 Tbsp minced ginger 1 tsp sesame oil 2 1/2 tsp cornstarch Salmon and Veggies 4 (6 oz) skinless, salmon fillets 4 cups broccoli florets (chop small so they cook through) 1 1/2 cups thinly sliced carrots 2 1/2 Tbsp olive oil Salt and freshly ground black pepper 2 green onions, chopped Sesame seeds, for garnish Cooked brown or white rice, for serving Directions Preheat oven to 400 degrees. For the sauce: In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed. Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly. Remove from heat and let cool slightly, about 5 - 10 minutes. For the salmon and veggies: Toss broccoli and carrots with olive oil and season with salt and pepper. Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly). Place packets on a baking sheet. Bake in preheated oven until salmon has cooked through, about 25 minutes. Serve with brown or white rice if desired and remaining sauce. Sprinkle with green onions. Recipe source: Cooking Classy, inspired by my Teriyaki Salmon
    2017-01-24 19:24:53

    Comments (166)
    Clara LLorens:
    @crusheddreams


    Ashh! 😊:
    @ayookiaa_


    Ashlyn Smith:
    @katiemom2six



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    Allyson Miranda 👑






    👑Millonaria 01👑



    MBM





  • Oven-Roasted Chicken Shawarma

INGREDIENTS

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
 A pinch ground cinnamon
 Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley
 Nutritional Information
PREPARATION

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
    Oven-Roasted Chicken Shawarma INGREDIENTS 2 lemons, juiced ½ cup plus 1 tablespoon olive oil 6 cloves garlic, peeled, smashed and minced 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons paprika ½ teaspoon turmeric A pinch ground cinnamon Red pepper flakes, to taste 2 pounds boneless, skinless chicken thighs 1 large red onion, peeled and quartered 2 tablespoons chopped fresh parsley Nutritional Information PREPARATION Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
    2017-01-23 18:14:46

    Comments (132)
    Morgan Green:
    That looks great!


    Agento:
    Yummy


    Roberto Galvan De Anda:
    Ve esta pagina @dianaroseely


    abdul:
    Myonuise recipe please



    Likes (19350)
    Dina



    💜💙💚💛❤️



    FONDA








  • 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.
    2017-01-19 00:16:43

    Comments (193)
    BLACKGOKU🕵(RNR)🎙🎧:
    @doodlegirlrere


    Clelia:
    @ash.i.monroe we could use whole wheat pasta. Wouldn't be terrible!


    Damir:
    @ema_muranji_makeup @emililila možda tu dobiješ neke ideje😙



    Likes (21604)
    yorveline maria



    Boyana Chepileva



    Zoé



    Aiyanna Harvey





  • BBQ Chicken Cobb Salad
Made by <a href=/user/thekitchn/1>@thekitchn</a>

Yields 2 large or 4 small servings
2 cups cooked, diced chicken (like poached chicken)
Favorite barbecue sauce, to taste (store bought or homemade)
2 cups mixed salad greens
6 strips bacon, cooked and crumbled
3 hard-boiled eggs, peeled and crumbled
2 roma tomatoes, seeded and chopped
1 ripe avocado, cubed (or guacamole) 
1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups fresh beans)
1 (15-ounce) can yellow corn, drained (or 1 1/2 cups fresh or frozen corn)
1 cup grated cheddar and/or monterey jack cheese
Favorite ranch and/or honey mustard dressing, to taste
Kosher salt and freshly ground black pepper, to taste

Toss the chicken with enough barbecue sauce to coat. Season with salt and pepper. (Chicken mixture can be heated under the broiler if you want it warm.)
Pile the lettuce into a shallow serving bowl. Arrange the chicken, bacon, eggs, tomatoes, avocado, beans, corn, and cheese in thin rows over the lettuce. Season with salt and pepper over the ingredients.

Serve with sides of ranch dressing, honey mustard, and barbecue sauce. For easier serving (but less visual appeal), you can toss the salad with an equal amount ranch and barbecue sauce.
    BBQ Chicken Cobb Salad Made by @thekitchn Yields 2 large or 4 small servings 2 cups cooked, diced chicken (like poached chicken) Favorite barbecue sauce, to taste (store bought or homemade) 2 cups mixed salad greens 6 strips bacon, cooked and crumbled 3 hard-boiled eggs, peeled and crumbled 2 roma tomatoes, seeded and chopped 1 ripe avocado, cubed (or guacamole) 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups fresh beans) 1 (15-ounce) can yellow corn, drained (or 1 1/2 cups fresh or frozen corn) 1 cup grated cheddar and/or monterey jack cheese Favorite ranch and/or honey mustard dressing, to taste Kosher salt and freshly ground black pepper, to taste Toss the chicken with enough barbecue sauce to coat. Season with salt and pepper. (Chicken mixture can be heated under the broiler if you want it warm.) Pile the lettuce into a shallow serving bowl. Arrange the chicken, bacon, eggs, tomatoes, avocado, beans, corn, and cheese in thin rows over the lettuce. Season with salt and pepper over the ingredients. Serve with sides of ranch dressing, honey mustard, and barbecue sauce. For easier serving (but less visual appeal), you can toss the salad with an equal amount ranch and barbecue sauce.
    2017-01-17 22:14:42

    Comments (163)
    Zehreen🍪:
    @mariyahi__ ❤️


    Lucy Jones:
    Does anyone know how many calories are in this please


    volleyball player ALNAjMA club:
    @3li7addad


    Fermun123:
    corn like that is sugar



    Likes (26018)
    يا رب ~..



    Miranda Crum



    Ha!-👑🦄🍭



    Sc- Oddyhuerta2343





  • LEMON HERB MEDITERRANEAN CHICKEN SALAD 
Made by <a href=/user/cafedelites/1>@cafedelites</a>
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!
WEIGHT WATCHERS SMART POINT: 15 per serve
Author: Karina - Cafe Delites
Serves: 4
INGREDIENTS
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve
INSTRUCTIONS
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.
NOTES
Add ½ cup crumbled feta to give the salad an even better flavour!
NUTRITION INFORMATION
Serving size: per serve Calories: 471 Fat: 36.3g Saturated fat: 7.9g Carbohydrates: 14.8g Sugar: 4.4g Sodium: 770mg Fiber: 6.3g Protein: 23.7g Net Carbs: 10.4g
    LEMON HERB MEDITERRANEAN CHICKEN SALAD Made by @cafedelites Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade! WEIGHT WATCHERS SMART POINT: 15 per serve Author: Karina - Cafe Delites Serves: 4 INGREDIENTS Marinade/Dressing: 2 tablespoons olive oil juice of 1 lemon (1/4 cup fresh squeezed lemon juice) 2 tablespoons water 2 tablespoons red wine vinegar 2 tablespoons fresh chopped parsley 2 teaspoons dried basil 2 teaspoons garlic, minced 1 teaspoon dried oregano 1 teaspoon salt cracked pepper, to taste (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts) Salad: 4 cups Romaine (or Cos) lettuce leaves, washed and dried 1 large cucumber, diced 2 Roma tomatoes, diced 1 red onion, sliced 1 avocado, sliced ⅓ cup pitted Kalamata olives (or black olives), sliced (optional) Lemon wedges, to serve INSTRUCTIONS Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges. NOTES Add ½ cup crumbled feta to give the salad an even better flavour! NUTRITION INFORMATION Serving size: per serve Calories: 471 Fat: 36.3g Saturated fat: 7.9g Carbohydrates: 14.8g Sugar: 4.4g Sodium: 770mg Fiber: 6.3g Protein: 23.7g Net Carbs: 10.4g
    2017-01-12 18:06:57

    Comments (357)
    Sarah Estefania C.:
    @_pepemontes este si se me antojo


    Paula🌻:
    @ditico81 follow this page


    didier:
    👍👍


    Lopurisa-Uritalai:
    @kaya__lee



    Likes (31412)
    Deleta 👸🏾



    Pia Marchese



    ♑- ✈



    Making The Push Fitness





  • 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
    2017-01-11 20:58:57

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Asian Sesame Steak Fajita Salad Made by @lifemadesweeter Ingredients Sesame Lime Marinade and Dressing: 6 tablespoons lime juice 2 tablespoons fish sauce* 2 tablespoons soy sauce 3 teaspoons honey 2 teaspoons sesame oil 2 tablespoons fresh finely chopped cilantro Salt and pepper, to taste pinch of cumin, optional (gives it a nice kick) 1 1/2 pounds flank steak Salad: 2 tablespoons olive oil, divided (for the stovetop method) 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1/2 cup cooked corn 2 avocados, halved, seeded, peeled and thinly sliced 6 cups romaine lettuce, chopped 2 tablespoons chopped fresh cilantro Instructions Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade. For the grill: Preheat grill or broiler and allow to get very hot. Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices. Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. For the stovetop: Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak (work in batches) in hot pan and allow to sear for 2 to 3 minutes on each side. Lower the heat then allow steak to cook for *6-7 minutes, or until desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips. Quickly wipe down the pan and return to medium high heat. Add remaining 1 tablespoon olive oil in the skillet. Sauté the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.
source:www.instagram/healthyfoodadvice