Recipes

ygp.loved.recipes

@everydaynormalcookingonabudget Tomato with, mozz

@everydaynormalcookingonabudget Tomato with, mozzarella, brie and pesto, it can be served as a starter or a light meal. It is so easy to make and delicious. Slice the top of the tomato, scoop out the inside of the tomato, add a teaspoon of pesto sauce, add in brie and mozzarella, or a cheese of your choice, place the top of the tomato back to form a lid, drizzle with olive oil and bake for 15minutes or until the cheese is melted at 180'. Serve with crackers or fresh bread and fresh basil.

Cost £ .40p per serving

#tomatoes #basil #freshherbsfromthegarden #brie #camembert #easycooking #entertainingathome #budgetmeals

Posted @withregram • @lodough.co Upgrade your @l

Posted @withregram • @lodough.co Upgrade your @lodough.co pizza with your own Roasted Fresh Tomato Sauce! 🍅🍕
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Making your own sauce from fresh produce is super simple but very tasty! 😋 Whether you grow your own tomatoes and need a recipe or simply fancy trying making your own sauce from scratch – this is a great tasting recipe that is perfect for pizzas, but also soups, stews and pasta sauces. 🍲🍝
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Here’s what you’ll need: 👇
🍅 Approx 400g of normal sized tomatoes, halved
🍅 Approx 400g of cherry tomatoes, halved
🍅 A teaspoon of chopped thyme
🍅 1 clove of garlic finely sliced
🍅 30ml of extra virgin olive oil
🍅 A pinch of salt
🍅 A little fresh basil
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All you need to do is add all the ingredients (apart from the basil) into a roasting tray and roast in a medium-high oven (approx 190C) for around an hour. Finally, add the tomatoes into a liquidiser or a food processor with the basil and it’s ready. 🙌
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This recipe serves 10 so you can divide the sauce up into mini portions and freeze them, ready for whenever a @lodough.co pizza! 😉
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#lodough #lodoughpizza #pizza #pizzanight #pizzatime #pizzalover #lowcarb #lowcarbrecipes #lowcarbfood #keto #ketofriendly #highfibre #glutenfree #glutenfreepizza #protein #diet #macros #nutrition #food #foodie #healthyswaps #pizzasauce #tomato #roastedtomato

Posted @withregram • @napolina A twist on a clas

Posted @withregram • @napolina A twist on a classic. Try this Red Pesto and Tomato Bruschetta as a starter, a flavoursome snack or as part of a medley of Italian treats! Who'd love to tuck into this on a summer's day?

Ingredients
Ciabatta slices
Napolina Red Pesto
Napolina Chopped Tomatoes
Fresh basil leaves
Parmesan cheese shavings
Salami or Prosciutto (optional)

Method
Toast some ciabatta slices on a griddle pan until lightly charred.
Spoon some red pesto and some chopped tomatoes over the top.
Garnish with fresh basil leaves and Parmesan cheese shavings.
You can add salami or prosciutto slices, if you like.

Posted @withregram • @buzzfeedtasty Cheesesteak-

Posted @withregram • @buzzfeedtasty Cheesesteak-Stuffed Peppers 🌶
➡️ Recipe link in bio

Posted @withregram • @healthyfoodadvice CREAMY B

Posted @withregram • @healthyfoodadvice CREAMY BOW TIE PASTA SALAD 🍅🥗🍝 🙃🙌🏻💣Lemony hummus instead of mayo for the dressing along with a squeeze of tabasco makes for the creamiest + easiest sauce. DELISH!✌🏻💥by @thedishonhealthy
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Ingredients * 1 bag of gluten-free pasta of your choice. I used bow tie pasta, also known as “farfalle” but you can use any shape you like
* 1 pint of cherry or grape tomatoes, sliced in half
* 2 small garlic cloves, finely minced
* 2 tbsp of extra virgin olive oil or avocado oil for the pasta water
* 2 tbsp of extra virgin olive oil or avocado oil to roast the broccoli
* pinch of sea salt
* pinch of ground black pepper
* 1 cup of roasted, pre-steamed broccoli
* 2 cans of lemon tuna (I always buy the low-mercury varieties)
* red pepper flakes (optional)
* a sprinkle of sumac (optional)
Hummus Picante Dressing
* 8 tbsp of hummus for every 4 bowls of the pasta (2 tbsp per bowl)
* 1 tbsp of Tabasco or Frank’s Red Hot Sauce
* A dash of chili olive oil (optional)
Instructions
1. Follow cooking instructions on the pasta of your choice. I like to add sea salt, pepper and 2 tablespoons of olive oil to the water I cook the pasta in. Gluten-Free pasta (especially if it’s corn or brown rice-based) can get pretty sticky, so the extra virgin olive oil keeps it from clumping together as it cooks.
2. While the pasta boils, let’s roast the broccoli with a dash of olive oil, sea salt and pepper! I cut it into individual florets and place them in a baking tray, at 400F for 20-25 mins and toss them half way through. If you’d like, you can roast the tomatoes there, too.
3. Drain the pasta and transfer to a large bowl or platter. Allow it to cool down. I always add the hummus and picante dressing in first, and toss well to coat evenly. Then I mix in the veggies and tuna. I toss again and refrigerate prior to serving. It’s always better to shake/toss than to stir with a spoon. #vegetarianfood #saladlove #feedfeed #f52grams #thekitchn #foodblogger #whatsonmyplate #getinmybelly #eatrealfood #goodeats #wholefoods #foodblogeats #foodblogfeed #LoveFood #foodandwine #foodporn #foodie #eeeeeats #comfortfood #pasta #pastarecipes #bacon #easyrecipes #dinnerrec

Posted @withregram • @fithealthyrecipes BEST GRI

Posted @withregram • @fithealthyrecipes BEST GRILLED CHICKEN KABOBS 🍢you will have in your life! Chicken marinaded in a sweet balsamic sauce then grilled with vegetables for the ultimate healthy dinner. By @joyfulhealthyeats ~
2.5 lbs. boneless skinless chicken breasts, cut into 1” cubes
2 red pepper, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1 pint cherry tomatoes
1 squash, 1/2″ slices
2 zucchini, 1/2″ slices
Balsamic Marinade:
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon dry basil
salt & pepper

To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time. To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade. Preheat grill to medium high heat (375-400° F). Remove the chicken from the refrigerator and start to assemble the kabobs. Alternate veggies with chicken on a skewer until everything is used up. Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes. Remove from grill. Serve! .⁠⠀
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#summergrilling #grillingrecipe #lowcarbrecipes ⁠ #heaveninmymouth #grillring #imsohungry #lowcarbheaven #igrecipes #lchfkost #eatketo #eeeeeeeats #glutenfreeeating #freerecipe #gluttenfree #coeliacfoodie #whatceliacseat #deliciousrecipes #freegluten #glutenfreecooking #homefoodie #creativecooking #kaboblife #isanfood #chickenkabobs #ilovemexicanfood #kabobs #huffpostaste #huffposttastes #homeeats

Posted @withregram • @bristolfarms We’re crazy

Posted @withregram • @bristolfarms We’re crazy for Caprese! It’s a classic that is quick and simple to make at home.
3 vine-ripe tomatoes
1 pound fresh mozzarella
20 to 30 leaves of fresh basil
Extra-virgin olive oil
Balsamic vinegar
Coarse salt and pepper
Simply cut the tomatoes and mozzarella into ¼ inch slices, drizzle extra-virgin olive oil, sprinkle salt and pepper and dress with fresh basil. 🍅

Posted @withregram • @mealplans Grilled Chicken

Posted @withregram • @mealplans Grilled Chicken Margherita
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Easy, healthy grilled chicken margherita topped with melted mozzarella cheese, pesto, and tomato basil garnish.
By @cremedelacrumb1
4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
salt and pepper to taste
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4 slices mozzarella cheese
1/2 cup basil pesto
1/2 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
1/2 cup packed basil leaves, very thinly sliced
cracked black pepper
In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted. Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.
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Posted @withregram • @mealplans I grew these tom

Posted @withregram • @mealplans I grew these tomatoes & basil (sooo fragrant!), and baked the #sourdoughbread. Looks like I need to learn how to make burrata... Who else could eat this every day? #melinaphotos #lickingtheplate #catbirdcottage @melinahammer

Posted @withregram • @gatherforsupper Sourdough

Posted @withregram • @gatherforsupper Sourdough topped with Ras-el-hanout butter bean humous, balsamic baked vine tomatoes, Yorkshire fettle. .
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#brunch #morocco #raselhanout #vinetomatoes #vegetarian #yorkshire #yorkshirefettle #cheese #hummus #humous #supperclub #rotherham #rotherhamiswonderful #spicesfromthesouk #butterbeans #homecook #toast #feta

Posted @withregram • @fithealthyrecipes #Breakfa

Posted @withregram • @fithealthyrecipes #Breakfast for #dinner!....no better way to start the week!
#sourdough toast lathered with #hummus and topped with sliced heirloom tomatoes + drizzled with EVOO & sprinkled with garlic salt and dried herbs. paired with fried #eggs cooked in butter & topped with fresh dill and spices🔥happy Tuesday!! By @healthymoodsf #lunchbox #blogger #food #foodphotography #foodies #foodstagram #foodiesofinstagram

Posted @withregram • #Repost @tiphero ・・・

Posted @withregram • #Repost @tiphero
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Enjoy a healthier slice of "pizza" with eggplant as your base!
Recipe at tiphero.com/eggplant-pizza/

#pizza #healthymeals #healthyrecipes #tecioes #foodvideos #foodvideo #eggplant #food #instagood #dinnerisserved #familydinner #vegetarian

Posted @withregram • #Repost @tiphero ・・・

Posted @withregram • #Repost @tiphero
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A cold snowy day like this calls for the warm comfort of this creamy Tomato Basil Soup.... And it's super easy to make. Check it out at tiphero.com/tomato-basil-soup/

#lunchtime #soup #tomatosoup #basil #homecooking #comfortfood #goodeats #foodvideo #foodvideos

Posted @withregram • #Repost @how2mealprep
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"An easy on-the-go breakfast with mix-and-match toppings will make your mornings a breeze 😊👌🏽❤! Egg Breakfast Cups
Serves 6
INGREDIENTS
5 eggs
Salt, to taste
Pepper, to taste

Mix and Match Toppings:
Spinach, chopped
Tomatoes, diced
Onion, diced fine
Bell pepper, diced fine
Broccoli, cut into small florets
Parmesan cheese
Cheddar cheese
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PREPARATION
1. In a measuring cup, beat the eggs until smooth. Set aside.
2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
3. Season each cup with salt and pepper.
4. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
5. Bake at 350°F/180°C for 20 minutes, until set.
6. Enjoy!" By @goodful

Posted @withregram • #Repost @tiphero ・・・

Posted @withregram • #Repost @tiphero
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Black eyed peas are the anchor of this healthy, hearty cowboy caviar. Serve as a side, a dip or as the main event!

Recipe at tiphero.com/cowboy-caviar

recipe #recipes #foodvideo #foodvideos #goodeats #dinnertime #familydinner #yum #instayum #instafood #easyrecipes #apps #appetizers #crowdpleaser

Posted @withregram • #Repost @eatfitfuel
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Oh heck yeah we want 500 calorie shrimp tacos when we're dieting. Thank you @twisted_food!!
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Repost @twisted_food
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Shrimp sheet pan tacos (under 500 calories per portion) 🍤🥒🌮🥗
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#eatfitfuel #fitrecipes #fitrecipe #huffposttaste #buzzfeast #womenshealthmag #foodnetwork #foodvideos #recipevideo #foodporn #healthyrecipes #foodforlife #foodisfuel #foodaholic #foodforfuel #foodjournal #foodpassion #foodmatters #foodhunter #healthymeal #healthyfit #healthyfats #healthyfat #healthyyou #healthyeat #fitrecipe #fitrecipes #healthytips

Posted @withregram • #Repost @eatfitfuel
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We're making this tomorrow!! Time to get on our New Years resolutions!
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Repost @buzzfeedtasty
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ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE #tastyfreshfriday
Servings: 4

INGREDIENTS
Salad
1 bell pepper, chopped
1 pound sweet potatoes, skinned and chopped
1 pound Brussels sprouts, halved
1 red onion, sliced
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach (for salad base)

Dressing
3 tablespoons olive
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

PREPARATION
Salad
Preheat oven to 400ºF/ 200ºC.
Combine all vegetables (except spinach) in large bowl and stir.
Add remaining ingredients and stir.
Spread vegetables on baking sheet and cook for 40 minutes.
In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables over the top.
Drizzle dressing over salad.
Enjoy!

Dressing
In a small bowl, combine all ingredients and stir until well-combined.
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#eatfitfuel #fitrecipes #fitrecipe #huffposttaste #buzzfeast #womenshealthmag #foodnetwork #foodvideos #recipevideo #foodporn #healthyrecipes #foodforlife #foodisfuel #foodaholic #foodforfuel #foodjournal #foodpassion #foodmatters #foodhunter #healthymeal #healthyfit #healthyfats #healthyfat #healthyyou #healthyeat #fitrecipe #fitrecipes

Posted @withregram • #Repost @eatfitfuel
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One pan pesto chicken and veggies by @buzzfeedtasty! Go light on the cheese if you're watching your diet!
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#Repost @buzzfeedtasty
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ONE-PAN PESTO CHICKEN & VEGGIES with @todayfood
Servings: 3-4

INGREDIENTS
3 chicken breasts, boneless, skinless
2 large zucchini, sliced
2 cartons red cherry tomatoes
3 cloves garlic, chopped
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 jar pesto
1 cup mozzarella cheese, shredded
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PREPARATION
Preheat oven to 400˚F/200˚C.
Line a baking tray with aluminum foil.
Lay out the 3 chicken breasts in the middle of the baking tray. Spread the zucchini evenly on one end and the cherry tomatoes on the other.
Evenly drizzle the olive oil over the veggies and chicken.
Sprinkle garlic, salt, and pepper evenly over everything. Toss veggies to coat.
Pour the jar of pesto evenly over the chicken breasts and top with mozzarella cheese.
Bake in a preheated oven for 25-30 minutes.
Rest chicken 10 minutes before serving.
Enjoy!
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#eatfitfuel #fitrecipes #fitrecipe #huffposttaste #buzzfeast #womenshealthmag #foodnetwork #foodvideos #recipevideo #foodporn #healthyrecipes #foodforlife #foodisfuel #foodaholic #foodforfuel #foodjournal #foodpassion #foodmatters #foodhunter #healthymeal #healthyfit #healthyfats #healthyfat #healthyyou #healthyeat #fitrecipe #fitrecipes

Posted @withregram • #Repost @chefclubuk
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MEDITERRANEAN PUFF CROWN 👑 The Friendship Crown ! Great shareable appetizer 🍸😊

Posted @withregram • #Repost @tiphero ・・・

Posted @withregram • #Repost @tiphero
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Cheese makes everything better! So we added a little parmesan to these gorgeous tomatoes for a tasty treat.
Recipe at http://tiphero.com/parmesan-baked-tomatoes/

#recipe #recipes #foodvideo #foodvideos #goodeats #homecooking #apps #appetizers #yum #instayum #instafood #tomatoes #cheese #sidedish

Posted @withregram • #Repost @proper_tasty
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Cheesy Chicken Fajita Spaghetti
Serves 4

INGREDIENTS
2 chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oil
1 red pepper
1 green pepper
1 yellow pepper
1 onion
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
2 tablespoons salsa
150 millilitres double cream
250 grams cooked spaghetti
100 grams cheese

Chopped coriander, to serve

PREPARATION
1. Fry the chicken on high heat with salt and pepper for about 5-10 minutes, until turning golden brown on the outside and almost entirely cooked through.
2 Remove from the pan and then fry the peppers and onions until soft.
3. Stir in the cumin, chili powder, and paprika. Then stir in the salsa.
4. Add the chicken and double cream. Stir continuously and bring to a soft boil.
5. Add the cooked spaghetti and stir to combine.
6. Mix in the cheese and then serve with the chopped coriander.
7. Enjoy!

Posted @withregram • #Repost @how2mealprep
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"TINGA DE POLLO

Serves 4-6

INGREDIENTS
2 boneless, skinless, chicken breasts
6 garlic cloves (4 minced, 2 smashed)
2 whole cloves
2 tomatoes
5 chipotle peppers in adobo
½ cup chicken stock
2 teaspoons cumin
½ teaspoon nutmeg
2 tablespoons vegetable oil
2 white onions, halved and sliced
¼ pound chorizo
1 head iceberg lettuce, shredded
Kosher salt
Black pepper, freshly ground
2 avocados, sliced
12 corn tortillas

PREPARATION
Place chicken in a saucepan over medium heat with enough water to cover by 1 inch.
Add the smashed garlic and cloves. Simmer until the chicken is cooked through, 12-15 minutes.
Remove the chicken from the pot, cool slightly, then shred with two forks.
Place a cast-iron skillet over medium-high heat, until smoking.
Add the tomatoes and roll slowly around until blackened on all sides, about 6 minutes.
Add the seared tomatoes to a blender with chipotle peppers, chicken stock, cumin, and nutmeg. Blend until smooth.
Heat the vegetable oil in a large pot over medium-high heat. Add the garlic, onions, and chorizo. Cook 2-3 minutes until the onions have softened and the chorizo has rendered a little fat.
Add the lettuce and sauté 2-3 additional minutes, until softened.
Add the tomato-chili mixture and cook for 3 minutes, stirring constantly to incorporate.
Add the shredded chicken and bring mixture to a simmer. Simmer, uncovered, until most of the liquid has cooked off, about 10-15 minutes.
Season with salt and pepper to taste.
Serve on warm corn tortillas with sliced avocado.
Enjoy!" By @buzzfeedtasty

Posted @withregram • #Repost @how2mealprep
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"Stuffed Peppers 3 Ways
BUFFALO CHICKEN:
4 orange bell peppers
1 cup pulled rotisserie chicken
1 cup white rice, cooked
1 cup Buffalo wing sauce, or to taste
2 stalks celery, diced
blue cheese
shredded Jack cheese
ranch dressing
carrot & celery sticks
CLASSIC BEEF:
4 red bell peppers
1 lb ground beef
1 small onion, diced
1 clove garlic, minced
Salt and pepper, to taste
1 cup tomato sauce
1 cup white rice, cooked
shredded cheddar cheese
fresh cilantro for garnish
VEGGIE LOVER:
4 green bell peppers
1 onion, chopped
1 cup crimini mushrooms, chopped
½ cup diced zucchini
salt and pepper, to taste
½ cup diced tomato
1 cup white rice, cooked
1 tsp dried oregano
crumbled feta

#Repost @eatfitfuel with @repostapp ・・・ A be

#Repost @eatfitfuel with @repostapp
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A beautiful Peppers Piedmontese, a vegetarian dish by @monita_sen!
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Repost @monita_sen
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A later gram of my Peppers Piedmontese. Roasted red peppers stuffed with tomatoes and herbs, and then sprinkled with salty cheese. An almost effortless side dish capable of pleasing the most difficult of eaters, I first learned to make this from Skye Gyngell's cookbook, 'A Year in My Kitchen', about 10 years ago. Since then I've Monita'd it up, as you would 'you-it-up' when you prepare something yourself. You need but a few ingredients: Red bell peppers, grape tomatoes, garlic, olive oil, ground coriander (or your favourite spice mix), olive oil, feta or goat cheese, fresh parsley or cilantro, and salt to taste. I sprinkled in some chopped spring onions, but it isn't necessary. .
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My version requires you lightly coat the peppers in olive oil and roast them in the oven at 400°F for about 25 minutes, or until the peppers start to blister and take on some mild charring. I cook the grape tomatoes in a frying pan with olive oil and coriander on medium-high heat; once they soften a bit and begin caramelizing, that's when I toss in the chopped garlic, stir frying until the garlic releases its scent before I take the pan off the heat. To serve, I assemble the peppers by stuffing the cooked tomatoes, feta, herbs, and salt to taste, into the cavity of the bell peppers. Normally, Peppers Piedmontese is baked in the oven with the tomatoes already stuffed inside the cavity of the peppers, which also produces great results. Italians also put anchovies in this, which adds another beautiful salty dimension to this starter, or side dish.
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#eatfitfuel #fitrecipes #fitrecipe #huffposttaste #buzzfeast #womenshealthmag #foodnetwork #foodvideos #recipevideo #foodporn #healthyrecipes #foodforlife #foodisfuel #foodaholic #foodforfuel #foodjournal #foodpassion #foodmatters #foodhunter #healthymeal #healthyfit #healthyfats #healthyfat #healthyyou #healthyeat #fitrecipe #fitrecipes #healthytips

#Repost @healthyfoodadvice with @repostapp
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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.

#Repost @healthyfitnessmeals with @repostapp
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One Pot Salsa Chicken
by @dinneratthezoo
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Follow her! @dinneratthezoo

4 boneless skinless chicken breasts thin cut works best
1 tablespoon olive oil divided use
salt and pepper to taste
1/4 cup minced red onion
1 1/2 cups frozen corn kernels
1/2 teaspoon minced garlic
1 15-ounce can black beans, drained and rinsed
2 teaspoons lime juice
optional garnishes: lime wedges and cilantro leaves

For the salsa:
1 1/2 cups tomatoes, seeded and diced
1/4 cup minced red onion
1/4 cup chopped cilantro leaves
the juice of one lime
salt to taste

Heat 2 teaspoons of the oil in a large pan over medium high heat. Season the chicken breasts to taste with salt and pepper.
Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
While the chicken is cooking, make the salsa. In a small bowl combine the tomatoes, onion, cilantro, lime juice and salt. Mix gently and set aside for later use.
Remove the chicken from the pan; place on a plate and cover with foil.
Add the remaining teaspoon of oil to the pan and add the red onion. Cook for 3-4 minutes or until onion is tender. Add the garlic and cook for an additional 30 seconds.
Stir in the black beans and corn. Cook for 3-4 minutes or until corn is heated through. Add salt and pepper to taste. Turn off heat and stir in lime juice.
Return the chicken to the pan; place on top of the corn and bean mixture. Spoon reserved salsa over the chicken and serve. Garnish with lime wedges and cilantro leaves if desired.

#Repost @monocchiofit with @repostapp ・・・ Ki

#Repost @monocchiofit with @repostapp
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Kinda diggin' the breakfast muffins so today I made some vegi egg white muffins 🍳 I loaded the tins with vegetables 🍆🌶🍅 then poured some egg whites over the top and sprinkled my go-to @webergrills BBQ seasoning! Easy and great to take on the go! #boom #breakfast #musclebreakfast #bodybuildingfood #bodybuilding #humpday

#Repost @healthyminutemeals with @repostapp ・・

#Repost @healthyminutemeals with @repostapp
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Caprese Avocado Toast
Recipe by @twopeasandpod🥑@twopeasandpod
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Full recipe can be found on @twopeasandpod's blog. Direct link is in her bio!
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Caprese salad meets avocado toast! This is the BEST avocado toast and it's so easy to make! It's great anytime of day!
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Serves 4
Ingredients:
2 ripe avocados
2 teaspoons fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze, for drizzling
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Check out @twopeasandpod for more. Enjoy!

#Repost @mealpreprecipes with @repostapp ・・・

#Repost @mealpreprecipes with @repostapp
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✨Romano Veggie Pasta✨

Ingredients:

1 package Angel Hair
1 large bunch asparagus
1 pint cherry tomatoes, halved
3/4 cup chopped red onion
1/4 cup extra virgin olive oil
1/2 cup shredded Romano cheese
1/3 cup chopped cilantro
salt, to taste

Place the angel hair pasta in a deep pot, cover with water, and allow it to boil for 10-15 minutes, or until pasta is done. Dump it into a colander and strain. Remove the ends of the asparagus and discard. Steam the asparagus for 7-10 minutes, leaving it still somewhat crunchy, let cool, and chop into large pieces. In a mixing bowl, add the pasta, asparagus, cherry tomatoes, olive oil, romano cheese, red onion, cilantro, and preferred amount of salt. Mix it all together really well, and serve.
Credit: @bethehappysoul

#Shredding_Meals

#Repost @mynewroots with @repostapp ・・・ One

#Repost @mynewroots with @repostapp
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One of my favourite lunches: freshly made hummus smeared into a sweet red pepper! I topped it this time with cilantro and dukkah (a delicious Egyptian nut, seed and spice blend : recipe on the blog). This makes an awesome travel meal or brown bag lunch for anyone, including kids! There's no bread to get soggy - it stay super crunchy for hours and doesn't need to be refrigerated. Yum.

PS - just hit 225k followers! Wowzers. Thanks for all of your love + support🙏🏼

#Repost @healthyfitnessmeals with @repostapp
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Shrimp and Avocado Taco Salad
Made by @iowagirleats
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❤️ @iowagirleats
dairy freegluten free30 minute meal
Ingredients

SERVES 2

1/3 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1 Tablespoon honey
1/2 teaspoon chili powder
salt and pepper
1/2lb jumbo shrimp, peeled and deveined
10oz chopped romaine lettuce
1/2 cup shredded red cabbage
1/2 cup grape or cherry tomatoes, halved
1 avocado, chopped
coarse sea salt (optional)
blue corn tortilla chips, crushed
Directions

Combine the first six ingredients in a food processor or blender then process until smooth. Place shrimp in a plastic bag then add 3 Tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer.) Reserve remaining dressing for salad dressing.
After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard remaining marinade.
Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp, and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.

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Spinach Artichoke Quinoa Stuffed Bell Peppers
Made by @wellplated
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@wellplated
Ingredients:
1 cup uncooked quinoa z rice, thoroughly rinsed and drained
2 cups reduced sodium vegetable stock (or sub water—slightly less flavorful)
5 large red, yellow or orange bell peppers, halved, seeds and membranes removed
2 teaspoons extra virgin olive oil
20 ounces spinach leaves, fresh or frozen (if using frozen, thaw and thoroughly press dry)
3 cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (14 ounce) can artichoke hearts, drained chopped
2 tablespoons finely chopped fresh parsley
1 cup freshly grated part skim Mozzarella, provolone, or similar melty Italian cheese
1/2 cup non-fat plain Greek yogurt
Directions:

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then cover and let sit for 15 additional minutes.
Preheat oven to 375 degrees F and lightly grease a 9x13-inch baking dish. Arrange the peppers in the dish, cut sides up.
Heat the olive oil in a large, deep saute pan over medium high. If using fresh spinach, add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. If using frozen spinach, add it in a few larger handfuls, breaking up any clumps of leaves as you go.
To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese, then the Greek yogurt.
Generously stuff the peppers with the quinoa filling. Lightly coat a sheet of foil larger enough to cover the peppers with cooking spray, then cover the dish with foil, spray-side down. Bake for 30 minutes at 375 degrees, covered, then remove foil, sprinkle the remaining 1/3 cup cheese over the top, and continue baking 5-10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted. Serve warm.
Store leftovers covered in the refr

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30 Minute Skillet Chicken Caprese By @lmadesimple
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Credit: @lmadesimple - this full recipe on their blog. Check them out! Direct link is in their bio.
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Ingredients:
1½ tsp. herbes de provence
½ tsp. garlic powder
½ tsp. paprika
⅛ tsp. cayenne pepper
½ tsp. salt
¼ tsp. black pepper
3 chicken breasts (boneless, skinless)
2 tbsp. olive oil
3 thick slices mozzarella cheese
1 c. cherry tomatoes
¼ c. basil leaves, chiffonade
2 tbsp. quality aged balsamic vinegar
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Check out @lmadesimple for the full recipe!

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Caprese Quinoa Bake
Yield: 4-6 servings

Ingredients

1¼ cups uncooked quinoa, rinsed and drained
2 cups petite Roma or cherry tomatoes, halved (I used a blend of red and yellow tomatoes, but all red is fine.)
2 tablespoons extra virgin olive oil, divided
Kosher salt
Fresh ground pepper
2 small shallots, minced
3 cloves garlic, minced
¼ cup packed basil leaves, thinly sliced
4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup of grated cheese)
8 ounces fresh part-skim mozzarella cheese, sliced into 1/4–inch rounds
2 beefsteak tomatoes, sliced into ¼-inch rounds
¼ cup balsamic vinegar
Instructions

Pre-heat your oven to 400 degrees.
In a small pot, bring the quinoa and 1¾ cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.
While the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and fresh ground pepper. Transfer to the oven and roast for 10 minutes until they’re tender and the skins have started to burst.
Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.
In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and basil. Stir in the grated mozzarella and season with salt and fresh ground pepper to taste.
Transfer the quinoa mixture to a large skillet and smooth the top. (Yes, you can use a round, square or rectangular baking dish if that’s what you have. Duh.)
Starting in the center, overlap slices of tomatoes and mozzarella in a small circle. Make a second circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa. (If you’re using a square or rectangular dish, just make two lines of overlapping tomatoes and mozzarella and call it a day.)
Cover the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lig

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"CHICKEN PESTO KABOBS!
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TAG some Friends who would Love this! .
INGREDIENTS:
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
.
DIRECTIONS:
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F." Recipe by: @damn_delicious

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italian roasted mushrooms and veggies
Made by @jocooks

Prep time10 mins
Cook time20 mins
Total time30 mins
Italian Roasted Mushrooms and Veggies - absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious.
Author: Jo Cooks
Serves: 6
ingredients
1 lb cremini mushrooms, cleaned
2 cups cauliflower, cut into small florets
2 cups cocktail tomatoes
12 garlic cloves, peeled
2 tbsp olive oil
1 tbsp Italian seasoning
salt and pepper to taste
1 tbsp fresh parsley, chopped
instructions
Preheat oven to 400 F degrees.
In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined.
Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.
Garnish with fresh parsley before serving.
notes
If you do not have Italian seasoning you can use equal amounts of basil, oregano, rosemary and thyme.
nutrition information
Serving size: ⅙ of serving Calories: 102 Fat: 5.5g Saturated fat: 0.8g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 10.5g Sugar: 4.7g Sodium: 277mg Fiber: 1.4g Protein: 3.6g Cholesterol: 2mg

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This looks so good!😍
"Grilled Caprese Sandwich
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Ingredients
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4 slices Sara Lee Artesano Bread
4 ounces of thinly sliced mozzarella cheese
2 small tomatoes, thinly sliced
1 tablespoon fresh basil leaves
½ of an avocado, thinly sliced
1 tablespoon butter
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Directions
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1. In a large pan melt the butter over medium heat.

2. Place 2 slices of bread in the pan and top with the mozzarella and tomatoes. Place the other 2 slices of bread on top.

3. Cook for 3-5 minutes on each side or until cheese is melted. Watch carefully to make sure that the bread does not get overly browned; if the bread is browned but the cheese still needs time to melt, lower the heat level.

4. Lift the top slices of bread off the sandwiches and layer the basil and avocado on top of the tomatoes. Place the bread slices back on top and serve immediately.
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Recipe: @dinneratthezoo

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Rainbow Hawaiian Chicken Kabobs
Recipe by @gimmesomeoven 🍗 @gimmesomeoven
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Ingredients:
wooden or metal skewers
1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 batch Hawaiian Teriyaki Sauce, divided (see below)
2 large green bell peppers, cored and cut into bite-sized pieces
2 large red bell peppers, cored and cut into bite-sized pieces
1 large pineapple, cored and cut into bite-sized pieces
1 large red onion, peeled and cut into bite-sized pieces
2 tablespoons Olive Oil, plus extra for brushing the grill
salt and pepper
(optional: 1/4 teaspoon toasted sesame oil)
1/4 cup finely-chopped fresh cilantro leaves
HAWAIIAN TERIYAKI SAUCE INGREDIENTS:
2 cloves garlic, peeled and minced
1/3 cup soy sauce
1/4 cup orange or pineapple juice
3 tablespoons honey
3 tablespoons Olive Oil
3 tablespoons rice wine vinegar
1/2 teaspoon ground ginger
.
Full recipe with directions can be found on @gimmesomeoven's blog. Direct link in bio!

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Sweet Potato Sliders Recipe
By @ciaoflorentina
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Full recipe with directions can be found on @ciaoflorentina's blog. Direct link in bio!
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Ingredients:
2 sweet potatoes, roasted
1 lb ground beef, organic grass-fed
1 c homemade guacamole
1 tomato, sliced
1 lb burrata cheese
4 tbsp olive oil
1 tsp sea salt + more to taste
1 tsp smoked paprika
1 tsp garlic powder
½ tsp red pepper flakes + more to taste
¼ tsp cumin + more to taste
Black pepper to taste
2 cilantro sprigs l, for garnish
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Check out @ciaoflorentina for more. Enjoy!

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Chicken Avocado Caesar Salad Wrap
By @cookingclassy🌯@cookingclassy
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Full recipe with directions, as well as many more recipes like it, can be found on @cookingclassy's blog. Direct link in her bio!
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Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, grilled then cooled 10 minutes and diced*
Romaine lettuce (you'll need about 2/3 of 1 head)
2 small avocadoes, peeled and diced
1 cup halved grape tomatoes
1/3 cup finely shredded or shaved parmesan cheese
4 burrito size whole wheat or white tortillas
Dressing
2/3 cup fat-free plain Greek yogurt
1/4 cup light-mayonnaise
1 Tbsp olive oil
3 anchovy fillets, mashed finely to a paste (1 1/2 tsp paste)
1 1/2 Tbsp fresh lemon juice
2 tsp worchestershire sauce
1 1/2 tsp dijon mustard
2 small garlic cloves, pressed through a garlic crusher
2 Tbsp water, or as needed
Salt and freshly ground black pepper
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Check out @cookingclassy for more. Enjoy!

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Grilled Chicken Caprese
Recipe By @dinneratthezoo🍗@dinneratthezoo
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Full recipe with directions, as well as many more recipes like it, can be found on @dinneratthezoo'a blog. Direct link in their bio!
.
Ingredients:
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon dry italian seasoning (or equal parts of garlic powder, dried oregano and dried basil)
4 thick slices of ripe tomato
4 1-ounce slices of fresh mozzarella cheese
2 tablespoons balsamic glaze (or balsamic reduction)
2 tablespoons thinly sliced basil
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Check out @dinneratthezoo for more. Enjoy!

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

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"Sheet Pan Chicken Fajitas

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

Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
For the seasoning:
In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
For the fajitas filling:
Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 20 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings." By @cookingclassy

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TOMATO MOZZARELLA SALAD WITH BALSAMIC REDUCTION
PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 40 mins
Author: Katya @littlebrokenblog http://www.littlebroken.com
Serves: 8-10
INGREDIENTS
4-5 hothouse tomatoes, sliced ½-inch thick
2 (16 oz.) logs of fresh mozzarella cheese, sliced ½-inch thick
generous bunch of fresh basil leaves
extra-virgin olive oil
coarse sea salt and fresh ground black pepper
Balsamic Reduction
2 cups balsamic vinegar
INSTRUCTIONS
In a small casserole dish (I used 8X11X3) arrange slices of tomatos, mozzarella, and basil vertically, in an alternating patten until you have created two rows.
Drizzle olive oil over the top of the salad, followed by drizzle of balsamic reduction.
Sprinkle with sea salt and fresh ground black pepper. Serve immediately.
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20-30 minutes, partially covered, until balsamic vinegar has reduced to a thicker glaze.
Cool and store covered in the refrigerator. Bring to room temperature before use.

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Caprese-Style Stuffed Tomatoes with Balsamic Reduction

1 c. balsamic vinegar
8 vine ripened tomatoes, about 2-3 inches in diameter
1 1/2 t. sugar
kosher salt & pepper
4 T. extra-virgin olive oil
1 c. couscous
2 cloves of garlic, minced
1/8 t. red pepper flakes
1 T. fresh lemon juice
1 c. finely chopped basil
3/4 c. plus 2 T. fresh grated Parmesan cheese
8 oz. mozzarella cheese, 1/2 c. shredded, the rest cut into 1/2-inch dice

1. In a small sauce pan, bring balsamic vinegar to a simmer over medium high heat, simmer until the vinegar is reduced to 1/4 c. Set aside to cool. Preheat oven to 375 degrees f.

2. Slice the top 1/2-inch off of each tomato (reserve tops) and using a sharp spoon or a melon baller (I used an inexpensive aluminum tablespoon-sized measuring spoon) scoop out the cores and seeds from the tomatoes into a fine mesh strainer set over a bowl to catch the juices. Using your hands, break up and squeeze the pulp from the tomatoes to extract as much liquid as possible. Reserve 2/3 c. of the tomato juice (if needed add enough water to the juices to equal the 2/3 c.). In a small bowl combine the sugar and 1 1/2 t. kosher salt and sprinkle evenly inside the tomatoes. Lay the tomatoes cut-side down on a plate and set aside for 30 minutes.
3. Heat 2 T. olive oil in a medium saucepan over medium heat until the oil is shimmering. Add the couscous and cook, stirring constantly until the couscous is coated in the oil and beginning to brown, about 2-3 minutes. Add the garlic and pepper flakes, stir until evenly dispersed and fragrant. Add the reserved tomato juice and remove from the heat, cover and let sit until the couscous is rehydrated, about 7 minutes. Gently fluff with a fork, stir in the lemon juice, basil and 3/4 c. Parmesan. Season with salt & pepper to taste. Then fold in the diced mozzarella.

4. After the tomatoes have sat for 30 minutes, blot the insides of the tomatoes dry with paper towels. Sprinkle the cavities lightly with salt & pepper. Fill the tomatoes with the stuffing. Drizzle the remaining 2 T. olive oil in a 13x9-inch baking dish. Add the tomatoes to the baking dish. Combine the 1/2 c. sh

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CAPRESE PASTA SALAD

This perfect combination of ingredients is great as an appetizer or a salad.

Made by Megan Porta from pipandebby.com.

Ingredients:

16-oz. box Rotini pasta, cooked to al dente and drained
8-oz. container grape or cherry tomatoes, halved
8-oz. package Mozzarella pearls
1/2 cup fresh chopped basil
1/4 cup pesto
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste
Instructions:
In a large bowl, combine all ingredients and mix well. Cover and chill until ready to serve!

Read more at http://www.pipandebby.com

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