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  • 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 (99)
    DEXANDRA 2 FOR RM120:
    May Allah bless u


    amy.fitnessgirl:
    Wonderful


    Jaimee Todd:
    Eating this tonight for diner! <3



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    Vive saludable



    Danielle jauregui



    Gülşah Sönmez



    Regina Montgomery





  • 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 (53)
    Jaja 🖤:
    @dnphrnd jpensais que c'tait marqué 2h mais c'est 2j... oupsiii


    Hassan Majeed:
    👊🏼


    Nathalie:
    @mischa_h_ so übertreiben



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  • 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 (111)
    Katie :D:
    @swtzseyoung 얍


    :
    @ktj.kim 뭐징 해달라는건가(덜덜)


    Katie :D:
    @swtzseyoung 끄덕끄덕


    :
    @ktj.kim 블루베리사와



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

    Comments (730)
    Lyndsey Reilly:
    🤣🤣 @kimvoyle


    FiveReasonsToday:
    Visit : www.fivereasonstoday.com and follow us for more interesting posts


    Red Tiger Active:
    oh dear


    Ashley Metker:
    @queenvb4u



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    DARE TO BE DIFFERENT?






    Genia Mazokin





  • 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 (52)
    :
    @_yegane_mrd


    Healthyvibesdaily:
    Hey guys! I just started my own healthy food and fitness page! I'm looking for similar accounts to follow! 🥒🌱🥑 it would mean a lot to follow and help me get my page started 💓


    Kristoffer Jackson:
    This another page love @j_rica25


    Cira R. Colón:
    😋😋🍽



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    Typing Tina



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  • 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

  • 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 (135)
    ~:
    @paulina_gueldenberg


    ❥Paulina:
    Ich hab schon wieder Hunger @mohi1155


    Talitha:
    This looks the bomb.<3


    ⓢⓞⓟⓗ:
    @__bethaniee__



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

  • 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

    Comments (171)
    Christopher Murphy:
    @xcole22x


    Terry Prince Jr.:
    @queenchasidy_


    Sarita Surujbhan:
    @ny_nil this looks good


    erycka finister:
    Looks delicious 😜😜



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  • Slow Cooker Balsamic Glazed Roast Beef

Made by <a href=/user/closetcooking/1>@closetcooking</a> 
Prep Time: 10 minutes 
Cook Time: 8 hours 30 minutes 
Total Time: 8 hours 40 minutes 
Servings: 8

Moist and fall apart tender roast beef in a tasty balsamic glaze that is so easy to make in the slow cooker!

ingredients
1 tablespoon oil
3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
1 large onion, sliced
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons soy sauce (or tamari)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound baby carrots (optional)
1 pound mini potatoes or diced potatoes (optional)
2 tablespoons cornstarch + 2 tablespoons water
directions
Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.
Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
Remove the carrots, potatoes and beef and slice or shred the beef.
Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.

Option: Skip steps 1 & 2 and just place everything into the slow cooker!
Option: Instead of transferring to a slow cooker in step 3, place everything in the pot that you cooked the beef in, 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 and braise until the meat is pull apart tender, about 3-4 hours.
Nutrition Facts: Calories 524, Fat 33.6g (Saturated 12.3g, Trans 0), Cholesterol 116mg, Sodium 464mg, Carbs 20.9g (Fiber 3.5g, Sugars 6.9g), Protein 32.2g
    Slow Cooker Balsamic Glazed Roast Beef Made by @closetcooking Prep Time: 10 minutes Cook Time: 8 hours 30 minutes Total Time: 8 hours 40 minutes Servings: 8 Moist and fall apart tender roast beef in a tasty balsamic glaze that is so easy to make in the slow cooker! ingredients 1 tablespoon oil 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket 1 large onion, sliced 4 cloves garlic, chopped 1/2 teaspoon red pepper flakes 1 cup beef broth 1/2 cup balsamic vinegar 2 tablespoons soy sauce (or tamari) 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 pound baby carrots (optional) 1 pound mini potatoes or diced potatoes (optional) 2 tablespoons cornstarch + 2 tablespoons water directions Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!) Remove the carrots, potatoes and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit. Option: Skip steps 1 & 2 and just place everything into the slow cooker! Option: Instead of transferring to a slow cooker in step 3, place everything in the pot that you cooked the beef in, 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 and braise until the meat is pull apart tender, about 3-4 hours. Nutrition Facts: Calories 524, Fat 33.6g (Saturated 12.3g, Trans 0), Cholesterol 116mg, Sodium 464mg, Carbs 20.9g (Fiber 3.5g, Sugars 6.9g), Protein 32.2g
    2017-04-08 14:47:28

    Comments (89)
    Pregnancy 👶 New life:
    This is terrific


    :
    @xxiomyy


    lisa bonici:
    Sure can @snunez



    Likes (15520)
    🌴Lauryn Turner🌴



    TANJA



    Shanya Mobutu



    Got Mazza?





  • Sweet colors ❤️ #yummy <a href=/user/healthyfoodadvice/1>@healthyfoodadvice</a> #healthyfoodadvice 
Made by <a href=/user/naturally.jo/1>@naturally.jo</a>
    Sweet colors ❤️ #yummy @healthyfoodadvice #healthyfoodadvice Made by @naturally.jo
    2017-04-08 07:21:33

    Comments (29)
    Healthyvibesdaily:
    Hey guys! I just started my own healthy food and fitness page! I'm looking for similar accounts to follow! 🥒🌱🥑 it would mean a lot to follow and help me get my page started 💓


    Juul:
    @patrykkulagowski


    Patryk:
    @juliamijnsbergen is dit een stille hint voor de fitlife?



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    DD 💕💍



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  • 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.
    2017-04-06 19:02:41

    Comments (72)
    Nabila Timberlake:
    Celui là aussi @bourassimane


    Cira R. Colón:
    Delicious! 😋🍽😍


    Marla Fabulous:
    pure goodness



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    Bohom



    Jessica-Jane Ward



    Natalia & Tomasz








  • 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.
    2017-04-05 15:43:27

  • MEDITERRANEAN STYLE STUFFED PEPPERS

Made by <a href=/user/themediterraneandish/1>@themediterraneandish</a>
15 min Prep Time
50 min Cook Time
1 hr, 5cTotal Time 
My Calendar
Ingredients

Good quality cooking oil or olive oil
1 small yellow onion, chopped
1/2 lb ground beef
salt + pepper
1/2 tsp allspice
1/2 tsp garlic powder
1 cup cooked or canned chickpeas
1/2 cup chopped parsley, more for garnish
1 cup short grain rice, soaked in water for 10-15 minutes, drained
1/2 tsp hot paprika
3 tbsp tomato sauce
2 1/4 cup water
6 bell peppers, any colors, tops removed, cored
3/4 cup chicken broth (or water)
Instructions

In a medium heavy pot, heat 1 tbsp of oil. Saute the chopped onions until golden. Now add the meat and cook on medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice and garlic powder. Stir in the chickpeas and cook briefly.
To the same pot, now add the parsley, rice, paprika and tomato sauce; stir to combine. Add the water and bring to a high simmer until liquid has reduced by one half.
Turn the heat to low. Cover and cook for 15-20 minutes or until the rice is fully cooked and no longer hard nor too chewy.
While the rice is cooking, heat a gas grill to medium-high. Grill the bell peppers for 10-15 minutes, covered. Be sure to turn the peppers occasionally so that all sides get charred. Remove from the grill and let cool briefly.
Preheat the oven to 350 degrees F.
Assemble the bell peppers, open-side up, in a baking dish filled with 3/4 cup broth or water. Spoon in the cooked rice mixture to stuff each of the peppers to the very top.
Cover the baking dish tightly with foil and place it in the 350 degree F heated oven. Bake for 20-30 minutes.
Remove from the oven and garnish with parsley, if you like. Serve immediately with your favorite salad and a side of Greek yogurt.
Cuisine: Mediterranean | Recipe Type: Entree
    MEDITERRANEAN STYLE STUFFED PEPPERS Made by @themediterraneandish 15 min Prep Time 50 min Cook Time 1 hr, 5cTotal Time My Calendar Ingredients Good quality cooking oil or olive oil 1 small yellow onion, chopped 1/2 lb ground beef salt + pepper 1/2 tsp allspice 1/2 tsp garlic powder 1 cup cooked or canned chickpeas 1/2 cup chopped parsley, more for garnish 1 cup short grain rice, soaked in water for 10-15 minutes, drained 1/2 tsp hot paprika 3 tbsp tomato sauce 2 1/4 cup water 6 bell peppers, any colors, tops removed, cored 3/4 cup chicken broth (or water) Instructions In a medium heavy pot, heat 1 tbsp of oil. Saute the chopped onions until golden. Now add the meat and cook on medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice and garlic powder. Stir in the chickpeas and cook briefly. To the same pot, now add the parsley, rice, paprika and tomato sauce; stir to combine. Add the water and bring to a high simmer until liquid has reduced by one half. Turn the heat to low. Cover and cook for 15-20 minutes or until the rice is fully cooked and no longer hard nor too chewy. While the rice is cooking, heat a gas grill to medium-high. Grill the bell peppers for 10-15 minutes, covered. Be sure to turn the peppers occasionally so that all sides get charred. Remove from the grill and let cool briefly. Preheat the oven to 350 degrees F. Assemble the bell peppers, open-side up, in a baking dish filled with 3/4 cup broth or water. Spoon in the cooked rice mixture to stuff each of the peppers to the very top. Cover the baking dish tightly with foil and place it in the 350 degree F heated oven. Bake for 20-30 minutes. Remove from the oven and garnish with parsley, if you like. Serve immediately with your favorite salad and a side of Greek yogurt. Cuisine: Mediterranean | Recipe Type: Entree
    2017-04-04 19:47:45

    Comments (106)
    Pregnancy 👶 New life:
    Really nice!


    :
    @dopee_ambitiionn


    Erica Moore:
    @jennifermoore__ make


    Trent Robert Botha:
    @magzcohen



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    Nikol






    Fida'a Yassin



    Bodybuilding/Motivation





  • Strawberry Spinach Salad Recipe
Author: Robyn Stone | <a href=/user/addapinch/1>@addapinch</a>
Prep time: 15 mins
Total time: 15 mins
Serves: 6
Strawberry Spinach Salad topped with an easy Poppy Seed Dressing makes for a beautiful and delicious spring and summer salad recipe. Perfect for parties, picnics, and get-togethers! Always a crowd favorite!
Ingredients
2 teaspoons poppy seeds
3 tablespoons sugar
1/4 cup olive oil
2 tablespoons distilled white vinegar
9 ounces fresh baby spinach
1-quart fresh strawberries, cleaned, hulled and cut in half
1/2 cup [url href=<a target=_blank href=https://addapinch.com/roasted-pecan-halves-recipe/>https://addapinch.com/roasted-pecan-halves-recipe/</a> target=_blank]toasted pecans[/url]
1/4 medium red onion, thinly sliced (optional)
Instructions
Add the poppy seeds, sugar, olive oil, and vinegar to a mason jar. Secure the lid and shake well to combine. Refrigerate an hour to up to 7 days.
Combine the spinach, strawberries, pecans, and red onion slices (if using) in a large salad bowl or on a platter. Pour the dressing over salad, and lightly toss. Refrigerate about 10 minutes before serving.
    Strawberry Spinach Salad Recipe Author: Robyn Stone | @addapinch Prep time: 15 mins Total time: 15 mins Serves: 6 Strawberry Spinach Salad topped with an easy Poppy Seed Dressing makes for a beautiful and delicious spring and summer salad recipe. Perfect for parties, picnics, and get-togethers! Always a crowd favorite! Ingredients 2 teaspoons poppy seeds 3 tablespoons sugar 1/4 cup olive oil 2 tablespoons distilled white vinegar 9 ounces fresh baby spinach 1-quart fresh strawberries, cleaned, hulled and cut in half 1/2 cup [url href=https://addapinch.com/roasted-pecan-halves-recipe/ target=_blank]toasted pecans[/url] 1/4 medium red onion, thinly sliced (optional) Instructions Add the poppy seeds, sugar, olive oil, and vinegar to a mason jar. Secure the lid and shake well to combine. Refrigerate an hour to up to 7 days. Combine the spinach, strawberries, pecans, and red onion slices (if using) in a large salad bowl or on a platter. Pour the dressing over salad, and lightly toss. Refrigerate about 10 minutes before serving.
    2017-04-04 10:18:35

    Comments (64)
    Jonathan James:
    Fascinating one


    Vow Strength:
    Stay Strong!


    Pregnancy 👶 New life:
    Cutest thing I've seen today


    JesJessy:
    Sugar?



    Likes (17478)
    Chepe Leña



    🌹🌙






    Jessy Illenberger





  • Grilled Jerk Shrimp and Pineapple Skewers

Made by <a href=/user/closetcooking/1>@closetcooking</a>
Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4
Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!
ingredients
1 pound (20-25 or 16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces
directions
Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27g
    Grilled Jerk Shrimp and Pineapple Skewers Made by @closetcooking Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4 Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers! ingredients 1 pound (20-25 or 16-20) shrimp, peeled and deveined 1/2 cup jerk marinade 2 slices pineapple, cut into 1/2 inch pieces directions Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side. Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27g
    2017-04-03 13:04:35

    Comments (193)
    Maria Roman:
    @yanez.909


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    @kaldanib omfg


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    @evewitzigreuter


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    Yummo @snowpills



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    Jade Adli



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    Emily





  • HEALTHY 3 Ingredient Popsicle - Pineapple Blueberry 
Made by <a href=/user/ourthriftyideas/1>@ourthriftyideas</a>
Ingredients
1 cup blueberries
1 cup pineapple slices
1 cup water
(if your fruit isn't very sweet, use 1T honey to sweeten)
Popsicle mold
Instructions
Combine all ingredients in a blender and beat until fully liquified. Then pour the mixture into the popsicle mold ¾ of the way full. Freeze for 6 hours or overnight.
    HEALTHY 3 Ingredient Popsicle - Pineapple Blueberry Made by @ourthriftyideas Ingredients 1 cup blueberries 1 cup pineapple slices 1 cup water (if your fruit isn't very sweet, use 1T honey to sweeten) Popsicle mold Instructions Combine all ingredients in a blender and beat until fully liquified. Then pour the mixture into the popsicle mold ¾ of the way full. Freeze for 6 hours or overnight.
    2017-04-02 20:04:21

    Comments (189)
    AJ:
    Baby follow this account


    AJ:
    Baby follow this account, it's lit @tom6ush


    Marina Quiles:
    @paulitaquiles


    Cira R. Colón:
    Yummy! 😋😋😋



    Likes (14416)
    Fernandaಌ



    Lily🌊🌞



    distance is only a number.❤



    Maria Giorgalli





  • Chicken Broccoli Alfredo 
Made by <a href=/user/juliasalbumblog/1>@juliasalbumblog</a> 
Ingredients

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

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
Instructions

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 Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning! 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 Instructions 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.
    2017-04-02 07:46:08

    Comments (82)
    Stacey:
    Mouth watering @princesa0413


    Pregnancy 👶 New life:
    Definitely awesome


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    @lovelyyannaa_


    Lá 🌟:
    @samdin



    Likes (22929)
    Randi Clement



    lizz🌙



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    Emily





  • An excellent smoothie to boost your metabolism during Spring!! Tag someone who loves smoothies 😍❤ #fitonomykitchen #fitonomy #smoothies <a href=/user/fitonomy/1>@fitonomy</a> <a href=/user/fitonomykitchen/1>@fitonomykitchen</a>
    An excellent smoothie to boost your metabolism during Spring!! Tag someone who loves smoothies 😍❤ #fitonomykitchen #fitonomy #smoothies @fitonomy @fitonomykitchen
    2017-03-31 11:31:45

    Comments (276)
    Mia Christensen:
    @issykpearce


    Lizzie Golden:
    @_haileywilson_ @woodelliemae


    Hailey Wilson:
    YES @wizfrizliz


    Marla Fabulous:
    yum



    Likes (14894)
    ssmn



    Mckenzie Sims💙






    J€NN¥ CIfU£nt£S♡





  • 20 Minute Honey Garlic Shrimp
Made by <a href=/user/sallysbakeblog/1>@sallysbakeblog</a>

yield: SERVES 4 
prep time: 15 MINUTES 
total time: 20 MINUTES

Ingredients:

1/3 cup honey
1/4 cup soy sauce (I use reduced sodium)
1 Tablespoon minced garlic
optional: 1 teaspoon minced fresh ginger
1 lb medium uncooked shrimp, peeled & deveined1
2 teaspoons olive oil
optional: chopped green onion for garnish
Directions:

Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
Recipe Notes:

You can remove the tail or leave it on. Whatever's easiest!
Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you'd like. Usually I just make a little extra (like we do here) to use as the sauce.
    20 Minute Honey Garlic Shrimp Made by @sallysbakeblog yield: SERVES 4 prep time: 15 MINUTES total time: 20 MINUTES Ingredients: 1/3 cup honey 1/4 cup soy sauce (I use reduced sodium) 1 Tablespoon minced garlic optional: 1 teaspoon minced fresh ginger 1 lb medium uncooked shrimp, peeled & deveined1 2 teaspoons olive oil optional: chopped green onion for garnish Directions: Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.) Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side. Recipe Notes: You can remove the tail or leave it on. Whatever's easiest! Using leftover marinade is a debated topic. While you could boil it to rid any contamination, the flavor could possibly change. But do what you'd like. Usually I just make a little extra (like we do here) to use as the sauce.
    2017-03-30 14:18:02

    Comments (173)
    Jillian:
    @bastii__17


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    @queenchasidy_


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    @amroitman


    julissa michel 🌹:
    @_carloss.c.f



    Likes (24542)
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    Chenice



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    MagPie






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
source:www.instagram/healthyfoodadvice