DIY (@1minutemeals) [similar]

β˜€οΈ Crafts πŸ“ Recipes πŸ”– Do It Yourself

DIY (@1minutemeals)

Grilled Chicken Caesar Wraps! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Rachel @cleanfoodcrush
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What you need:
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1 Head Romaine Lettuce
1.2 lbs Chicken Tenders
1.5 cups Cherry Tomatoes, sliced
1/4 Cup Parmesan Cheese – grated
1 tbsp Garlic Powder
1 tbsp Italian Seasoning
Sea Salt and Pepper to taste
Avocado Oil, or Olive Oils
Greek Yogurt Caesar Dressing:
Juice from 1 fresh lemon
2 tbsp soy sauce, or coconut aminos
1 tbsp raw honey
1 tsp dijon mustard
1/2 cup Greek yogurt
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How you make it:
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Whisk all dressing ingredients together until combined and smooth.
Keep refrigerated until ready to serve.
Sprinkle chicken tenders with garlic powder, Italian seasoning, sea salt and pepper - rub to coat evenly.
Preheat a large grill pan or outdoor grill over medium-high heat. rub grill with 2 tbsp oil.
Grill the chicken for about 4-5 minutes on each side, or until cooked through.
Prepare 8-10 large leaves of romaine lettuce.
Once the chicken has cooked and cooled, add a couple of tenders to each romaine leaf.
Then top with a few cherry tomatoes, drizzle with 2 tbsp of Caesar dressing and sprinkle with parmesan.
Serve with lemon wedges.
Enjoy!
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YUMMERS! πŸ’ͺπŸ»πŸ’• #chicken #caesar

DIY (@1minutemeals)

A twist on the classic grilled cheese and tomato soup! β˜€οΈπŸ˜ @tastemade #soup

DIY (@1minutemeals)

Slow Cooked Shredded Beef Ragu Pasta! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Nagi @recipe_tin
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What you need:
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2.5 lb chuck beef
1 tbsp salt
black peppers
3 tbsp olive oil
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
28 oz crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes, crumbled
1 cup red wine
1.5 cups water
3 dried bay leaves
salt and pepper
To serve:
1 lb dried parpadelle
parmesan of parmigiano reggiano chesse
fresh parsley, finely chopped
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How you make it:
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Pat beef dry and sprinkle with salt and peppers.
Heat 1 tbsp of olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sided until browned, then remove onto a plate.
Turn stove down to medium low and add remaining 2 tbsp of oil.
Add garlic and onion and saute for 2 minutes. Then add the carrots and celery and saute slowly for 5 minutes.
Add remaining Ragu ingredients and return the beef to the pot. Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
Do a taste test and adjust the seasoning to your taste with salt and peppers. Also add a little bit of sugar if it is a bit sour to your taste. Place the lid on and set aside until ready to serve.
To serve:
Bring a very large pot of water with 1 tbsp of salt to the boil.
Add pasta and cook 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
Add 3/4 cup of pasta water into the fry pan.
Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
Yell for your family to sit down at the dinner table because you need to serve it immediately.

DIY (@1minutemeals)

Skinny Grilled Chicken Fajita & Avocado Salad! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Layla @gimmedelicious
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What you need:
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2 medium boneless skinless chicken breast, cut into half horizontally
2 cups sliced bell peppers, colors of choice
1 head romaine lettuce, chopped
1 avocados, sliced
Dressing/Marinade:
3-4 tbsp olive oil
4 tbsp lime juice
ΒΌ cup cilantro, chopped
2 cloves garlic, minced
1 tsp brown sugar (optional)
1 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
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How you make it:
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Whisk all the ingredients for the dressing/marinade in a medium bowl. Pour half the mixture onto the chicken breasts and coat chicken breasts with the marinade well. Cover and place in the fridge for 30-minutes or up to 24 hours or use immediately. Reserve the rest of the marinade for later to be used as a dressing.
Heat a large heavy-duty pan or skillet to medium-high heat for 2 minutes. Add a teaspoon of oil to the pan and then add in the chicken breasts. Cook 4-5 minutes per side or until cooked through. Remove from pan onto a cutting board and cool for 5 minutes then slice or chop into bite size pieces. Add the sliced bell peppers to the pan. Cook on high for 1-2 minutes or until charred.
Divide romaine lettuce into two salad bowl. Top each salad with half the chicken, fajita veggies, and sliced avocado. Serve with reserved dressing and sour-cream if desired. Enjoy the salad warm!
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YUMMERS! πŸ’ͺπŸ»πŸ’• #chicken #fajita #avocado

DIY (@1minutemeals)

Tag someone who would love this Chicken Schnitzel! πŸ“β˜€οΈ @tastemade #chicken

DIY (@1minutemeals)

Greek Tomato Cucumber Salad with Crispy Chickpeas! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Danae @reciperunner
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What you need:
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Crispy Chickpeas:
15 oz can chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
1/4 tsp dried oreganos
1/4 tsp dried basils
1/4 tsp dried rosemary
1/8 tsp garlic powder
1/8 tsp kosher salt
Greek Tomato Cucumber Salad:
1 English cucumber, seeds scraped out and chopped
1/2 pint cherry tomatoes, halved
1/2 cup diced red onion
1/4 cup flat leaf parsley leaves, chopped
2 oz crumbled feta cheese
8 kalamata olives, sliced
Red Wine Vinaigrette:
3 tbsp red wine vinegar
1 tbsp extra virgin olive oils
1 tbsp honey
2 tsp dijon mustard
1/2 tsp dried oregano
1/4 tsp garlic powder
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How you make it:
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Crispy Chickpeas:
Drain and rinse the chickpeas, then pat dry with a towel.
Heat the oil in a large nonstick skillet over medium-high heat and swirl around the bottom of the pan to coat it.
Add the chickpeas to pan and cook for approximately 17-20 minutes or until golden brown and crispy all over, stirring occasionally.
Transfer chickpeas to a bowl and toss together with the spices.
Serve immediately with the salad or cool in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
Red Wine Vinaigrette:
In a small bowl whisk together all of the ingredients for the red wine vinaigrette.
Greek Tomato Cucumber Salad:
In a large bowl add all of the ingredients and toss together gently.
Pour the desired amount of vinaigrette over the salad and toss together.
Just before serving top the salad with the crispy chickpeas.
Serve immediately.
Enjoy.
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#YUMMERS πŸ’ͺπŸ»πŸ’• #cucumber #salad

DIY (@1minutemeals)

Bibimbap - The Ultimate Bowl Meal! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Beth @budgetbytes
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What you need:
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Rice:
4 cups cooked jasmine rice
Sauteed Spinach:
Β½ Tbsp cooking oil
6 cups fresh spinach, loosely packed
1 tsp toasted sesame oil
Pinch of salt
Chili Garlic Beef:
Β½ lb. ground beef
2 Tbsp chili garlic sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
Fresh Vegetables:
1 carrot
1 cucumber
2 green onions
Other Toppers:
4 large eggs
ΒΌ cup kimchi
1 Tbsp sesame seeds
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How you make it:
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If your rice is not already cooked, begin that first and prepare the rest of the bowl ingredients as the rice cooks. You'll need 4 cups cooked rice.
Prepare the sautΓ©ed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. SautΓ© the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season lightly with a pinch of salt. Remove the spinach from the skillet to a clean bowl.
Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.
Prepare the fresh vegetables. Peel and grate the carrot using a large holed cheese grater. Thinly slice the cucumber, and slice the green onions.
Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the egg fresh each day.)
Build the bowls by first adding 1 cup cooked rice to the bowl, followed by ΒΌ of the cooked spinach, ΒΌ of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, an a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl, just divide the ingredients evenly or as you see fit.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #bibimbap #bowl

DIY (@1minutemeals)

Grilled California Avocado Chicken! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Alyssa @alyssa_therecipecritic
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How you make it:
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ΒΎ cup balsamic vinegar
ΒΌ cup honey
3 cloves garlic, minced
2 tbsp olive oils
2 tsp italian seasoning
Β½ tsp salt
ΒΌ tsp pepper
4 boneless skinless chicken breasts
4 slices mozzarella cheese
2 avocados, diced
3 roma tomatoes, diced (any tomato will work)
ΒΌ cup fresh chopped basils
salt and peppers
balsamic vinegar for drizzling (optional)
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How you make it:
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In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.
Enjoy!
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YUMMERS! πŸ’ͺπŸ»πŸ’• #avocado #chicken

DIY (@1minutemeals)

Tag someone who would love this breakfast cheesy toast with eggs! β˜€οΈπŸ™ @umutsepetim #eggs

DIY (@1minutemeals)

Turkey Burrito Skillet! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Rachel @cleanfoodcrush
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What you need:
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1 1/2 lbs turkey breasts, cubed
1 onion, diced
2 tbsp avocado oil, or olive oil
15 oz can of cooked black beans, rinsed
15 oz organic corn, fresh or thawed from frozen
2 roma tomatoes, diced
1 4 oz can diced green chiles
1 1/2 cups cooked brown rice, or quinoa
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
Β½ tsp cayenne pepper
Β½ tsp sea salt
Β½ tsp freshly ground pepper
2 limes, cut into wedges
1/4 cup chopped cilantros
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How you make it:
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In a large glass bowl, combine the turkey with olive oil, cumin, paprika, garlic powder, sea salt and pepper.
Mix well to get all pieces coated well.
Heat a large skillet over medium heat.
Add the turkey, onion and 1 tbsp oil.
SautΓ© for about 5-6 minutes or until the turkey is cooked and the onions are lightly browned.
Add the black beans, corn, tomatoes, green chiles, brown rice, and season with salt & pepper.
You can mix to combine, and cook for an additional 5 minutes.
Sprinkle with fresh cilantro and squeeze the lime wedges on top.
Enjoy.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #turkey #burrito

DIY (@1minutemeals)

What is the deal with these spinner things? πŸ™„ 🚁@buzzfeedtasty #spinners

DIY (@1minutemeals)

Tag someone who would love these watermelon pops! β˜€οΈπŸ‰@tastemade #watermelon

DIY (@1minutemeals)

Thai Coconut Marinated Chicken! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Nagi @recipe_tin
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What you need:
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marinade:
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp chilli, finely chopped
1 lemongrass, finely chopped
1 1/2 tsp coriander powders
3/4 tsp tumeric powder
1/2 tsp curry powder
1 tbsp brown sugar
2 1/2 tbsp fish sauce
3/4 cup coconut milk
chicken:
1-2 lb chicken thigh fillets, skinless and boneless
oil for cooking
coconut peanut sauce:
1/2 cup coconut milk
1 tbsp peanut butter, smooth
2 tbsp hoisin sauce
1 1/2 tbsp lime juice
1 garlic clove, minced
1/2 tsp chilli paste
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How you make it:
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Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24-48 hours.
Brush BBQ with oil, or heat 1 tbsp in a skillet. Use medium heat. Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander/chilli if desired, and serve with lime wedges and sauce.
Place sauce ingredients in a bowl and mix a bit Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #coconut #chicken

DIY (@1minutemeals)

Tag someone who would love these! β˜€οΈπŸ“ @saomeaklong #1minutemeals

DIY (@1minutemeals)

Pot Roast with Potatoes and Carrots! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Jaclyn @cookingclassy
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What you need:
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1 (3 lb) boneless chuck roast or beef shoulder, trimmed of excess fat
2 tbsp olive oil
Salt and freshly ground black peppers
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
1 (14.5 oz) can beef broth
3/4 cup dry red wine (optional)
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 lbs yukon gold potatoes, cleaned then diced into 1 1/2 inch pieces
6 medium carrots, peeled and chopped into 1 1/2 inch pieces
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How you make it:
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Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side. Remove roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #potroast #potatoes

DIY (@1minutemeals)

Slow Cooker Barbecue Chicken Tacos! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Justine @cookingandbeer
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What you need:
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6-8 boneless chicken thighs
1 cup of your favorite barbecue sauce
2 jalapeno peppers, seeds and stem removed, minced (divided)
3 cloves of garlic, minced
zest and juice from one lime
zest and juice from one orange
1/2 tsp ground cumin
salt and black pepper
1/4 cup fire roasted tomatoes
1/2 cup diced mango
1/2 cup diced pineapple
3 tbsp diced red onion
1 tbsp sliced green onion
1 tbsp lime juice
1/4 cup chopped cilantro
corn or flour tortillas, charred or warmed slightly
2 avocados, mashed with some salt, pepper and lime juice
1 cup chopped red cabbage
1/4 cup crumbled cotija cheese
1/4 cup sour cream
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How you make it:
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In your slow cooker, add the chicken thighs, barbecue sauce, 1 jalapeno pepper, garlic, zest and juice from one lime, zest and juice from one orange, cumin, and salt and black pepper to taste. Cook on high for 4 hours or low for 6-8 hour or until the chicken is tender and shreds apart easily. Shred the chicken with two forks and keep the slow cooker set to warm while you prepare your other ingredients.
In a medium bowl, add the tomatoes, mango, pineapple, red onion, green onion, lime juice, remaining jalapeno, cilantro, and salt. Stir until thoroughly combined. Set aside.
Assemble your tacos by layering mashed avocado, barbecue chicken, salsa, red cabbage, sour cream, and cilantro on a charred tortilla.
Enjoy immediately.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #barbecue #chicken

DIY (@1minutemeals)

Homemade Chicken Noodle Soup - From Scratch! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Nagi @recipe_tin
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What you need:
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soup broth:
whole chicken, rinsed and cleaned
1 head of garlic, cut in half horizontally
2 carrots, cut into chunks
2 celery ribs, cut into chunks
2 onions, peeled and cut into quarters
1 tbsp black pepper
2 bay leaves, fresh or dried
4 thyme sprigs
water
soup:
1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 medium carrots, cut into quarters lengthwise then chopped
2 celery ribs, cut into thin pieces
2 cups shredded chicken from broth
2 quarts of chicken broth
6 oz egg noodles or pasta of choice
salt and pepper
fresh parsley, finely chopped, for garnish
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How you make it:
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broth:
Place the chicken in a large pot. Add remaining broth ingredients, then add enough water so the chicken is just covered. Cover with lid, bring the water to a simmer over medium low heat. Cook for 1.5 hours until chicken is tender and easily comes off the bone.
If you see scum on the surface, scoop it off.
Use tongs and an egg flip to transfer the chicken into a large bowl or dish.
Strain the broth into a large bowl. Press out excess liquid from the veggies.
Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface.
Shred chicken while still warm.
Soup:
Heat oil in a large pot over medium heat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 10 minutes until quite softened and a bit sweet.
Add broth, turn heat up to medium high. When it starts to bubble, add the noodles/pasta. Cook per packet directions.
Add chicken, stir, then season with salt and pepper to taste, season well.
Serve soup immediately, garnished with fresh parsley.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #chicken #noodle #soup
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