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Tag someone who would love this! β˜€οΈπŸ“ Bacon mac and cheese omg! by @tastemade #cheese #please

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Lemon Asparagus Pasta with Grilled Chicken! πŸ’ͺπŸ»πŸ’•
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made by the lovely Sara @dinneratthezoo
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What you need:
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1 lb of boneless, skinless chicken breasts, grilled and cut into strips
1 lb of asparagus, ends removed, cut into 1 inch pieces
10 oz of linguine pasta (spaghetti or fettuccine will also work)
ΒΎ cup heavy cream
2 tbsp of butter
salt and pepper to taste
1 tbsp lemon zest
1 tbsp lemon juice
β…“ cup finely shredded parmesan cheese
Optional garnishes: Lemon slices and ΒΌ cup chopped parsley
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How you make it:
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Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
Reserve ΒΌ cup of pasta cooking liquid.
In small pot, combine the heavy cream, butter and Β½ teaspoon salt and ΒΌ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.
Place the pasta and asparagus back into the pot you cooked it in along with the chicken.
Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir in the parmesan cheese. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta.
Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #lemon #pasta #chicken

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Grilled Salmon with Avocado Greek Salsa and Orzo! 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 cup dry orzo
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, divided, plus more for brushing grill
Salt and freshly ground black pepper
2 small Roma tomatoes, diced (1 cup)
1/2 of a cucumber, peeled and chopped (1 cup)
1/3 cup chopped red onions
1/3 cup chopped kalamata olives
2 garlic cloves, minced (2 tsp)
1 medium avocado, peeled and diced
1/2 cup crumbled feta (2.5 oz)
2 Tbsp fresh lemon juices
3 Tbsp finely minced fresh parsley
1 Tbsp finely minced fresh oreganos
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How you make it:
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Prepare orzo according to directions on package, drain (I recommend tossing with just a little olive oil). Preheat a grill to medium-high heat (about 400 degrees. Meanwhile chop ingredients for salsa). Brush both sides of the salmon fillets with 1 Tbsp of the olive oil and season both sides with salt and pepper. Brush clean grill grates lightly with olive oil then place salmon on grill (close lid) grill until cooked though, about 3 minutes per side.
In a medium mixing bowl toss together tomatoes, cucumber, red onions, kalamata olives, garlic, avocado, feta, lemon juice, 2 Tbsp olive oil, parsley and oregano. Season with salt to taste.
Divide drained orzo among 4 plates then add a salmon fillet to each plate. Top each serving with plenty of the salsa, both over the salmon and the orzo. Serve immediately.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #salmon #avocado

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Mushroom, Spinach and Sun Dried Tomato Cheesy Chicken Skillet! πŸ’ͺπŸ»πŸ’•
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made by the lovely Kristin @iowagirleats
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What you need:
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1 Tbsp olive oils
1 Tbsp butters
8oz mushrooms, sliced
1 small shallot, minced
salt and peppers
3 cloves garlic, minced
3oz baby spinach
2 Tbsp sun dried tomatoes packed in oil, drained then roughly chopped
2 large chicken breasts, sliced in half widthwise to create cutlets
4oz freshly shredded gouda cheese (could use fontina, swiss or even white cheddar)
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How you make it:
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Heat butter and extra virgin olive oil in a large, 12" skillet over heat that's just a touch above medium. Add mushrooms and shallots then saute until the mushrooms release their liquid. Once the liquid has evaporated, season with salt and pepper then continue sauting until the mushrooms are golden brown, 5 minutes. Add garlic then saute until very fragrant, 1 minute, then add spinach and sun dried tomatoes and saute until spinach has just wilted, 1-2 minutes. Season vegetables generously with salt and pepper then remove to a plate and loosely tent with foil to keep warm.
Spray skillet with olive oil or nonstick spray then season chicken cutlets with salt and pepper on each side. Add to the skillet then saute until golden brown on one side, 2-3 minutes. Flip then add 1/4 of the shredded cheese to the tops of each chicken cutlet. Place a lid on the skillet then cook until the cheese has melted and chicken is cooked through, 2-3 minutes.
Plate chicken then top with the vegetable mixture and serve.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #cheesy #mushroom #chicken

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Gluten Free Strawberry Cheesecake Pancakes! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Erin @texanerin
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What you need:
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For the Pancakes:
1/4 cup Gluten Free Oat Flour
1 tbsp Granulated Sugars
1 1/2 tsp Baking Powder
2 large Eggs
1/2 cup Full Fat Cottage Cheese
3 tbsp Plain Greek Yogurt
1 tbsp Canola Oil, Or melted coconut oil
1 1/4 tsp Pure Vanilla Extract
For the Filling:
4 oz Cream Cheese
3/4 cup Plain Greek Yogurt
1/3 cup Powdered Sugar
1 tsp Pure Vanilla Extract
1/2-2/3 cup Chopped Strawberries
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How you make it:
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For the Pancakes:
Use an immersion blender to blend all the pancake ingredients together. There should be no lumps of cottage cheese remaining. You can also use a food processor or blender.
Pour 1/4 cup of the batter into a medium pan and cook at medium heat for about 2-3 minutes or until bubbly. Flip and cook for another minute or until browned on the bottom. Set aside to cool partially while preparing the filling.
For the Filling:
Beat together all the filling ingredients, except the strawberries, until well combined. Spoon 1/4 cup of filling into the center of each pancake. Top with some chopped strawberries.
Roll up and garnish with additional strawberries and powdered sugar immediately before serving, if desired.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #strawberries #pancakes

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Loaded Pork Carnitas Street Fries! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Justine @cookingandbeer
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What you need:
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3 lb boneless pork shoulder
1 tbsp dry oregano
1 tsp paprika
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
2 jalapenos, seeded, stemmed and finely diced
1 small yellow onion, finely diced
6 garlic cloves, finely minced
1 cup orange juice
1/2 bag frozen shoestring french fries
1 cup whole milk
2 oz cream cheese
2 cups shredded cheddar cheese
1 tsp chili powder
2 tbsp chopped cilantro
1 avocado, mashed
2 tbsp sour cream
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How you make it:
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Pat your pork shoulder dry with a paper towel. In a small bowl, mix together the oregano, paprika, cumin, salt, pepper, and olive oil until combined. Brush the mixture on the pork and place it in a slow cooker. Also to the slow cooker add the jalapenos, onion, garlic, and orange juice. Cook the pork on low for 6-8 hours or high for 4-5 hours. Once cooked, shred the pork and transfer all but two cups of it to a large airtight container. Place it in the fridge. Transfer the remaining pork to a large nonstick skillet over medium-high heat. Cook until the pork is slightly crisp. Keep it warm on the stove.
Cook the french fries per manufacturer's instructions. While the french fried are baking, prepare your toppings.
In a small saucepan, combine the milk and cream cheese. Heat over medium heat and whisk occasionally until the cream cheese has melted. Add the cheddar and whisk until melted. Remove from heat and stir in the chili powder and 1 tbsp chopped cilantro. Set aside.
Assemble your fries by drizzling the cheese sauce on top of the fries and then top with the pork. Drizzle with more cheese sauce and dollop mashed avocado and sour cream on top. Sprinkle with chopped cilantro and enjoy immediately!
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YUMMERS! πŸ’ͺπŸ»πŸ’• #pork #fries

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Honey Lime Salmon! 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 lb. salmon, cut into 2" cubes
sea salt and pepper, to taste
3 Tbsp raw honey
1 Tbsp soy sauce, or coconut aminos
1 Tbsp fresh lime juices
1 Tbsp olive oil
fresh lime wedges
fresh chopped parsley
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How you make it:
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Season the salmon with salt and pepper.
In a small bowl, mix the honey, soy sauce and lime juice together, whisk to combine well. Heat up large skillet with the oil.
Once it’s heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce over the salmon.
Cook for additional 6-8 minutes, until the salmon is just cooked through/flaky and the sauce is reduced a bit.
Garnish with fresh chopped parsley, lime and serve immediately with brown rice, or quinoa.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #salmon #honey

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Grilled Barbecue Chicken and Vegetables in Foil! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Katerina @diethood
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What you need:
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8 aluminum foil sheets large enough to wrap around one chicken breast
4 (4-ounces each) boneless, skinless chicken breasts
1/2-cup barbecue sauces
1 zucchini, sliced into thin rounds
1 red, green or yellow bell pepper, cut into thin strips
8 asparagus spears
salt and fresh ground pepper, to taste
olive oil
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How you make it:
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Preheat the grill to medium-high heat.
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
Drizzle chicken and vegetables with little olive oil.
Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
Chicken is done when thermometer reads 165 F.
Allow the chicken to rest for a few minutes.
Serve.
IF COOKING IN THE OVEN:
Preheat oven to 400F.
Prepare chicken as directed above.
Seal the packets closed and transfer to a baking sheet.
Bake in the oven for 25 minutes, or until done.
Remove from oven and let stand few minutes.
Serve.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #chicken #barbeque

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Would you eat these?! πŸ™„ DONUT WAFFLES OMG! πŸ“½οΈ by @ishouldstartlifting #donut #waffle

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Chicken Broccoli Alfredo! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Julie @juliasalbumblog
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What you need:
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10 oz broccoli
8 oz penne pasta
1 tbsp butter
1 tbsp olive oil
1.5 lb 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 peppers, to taste
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How you make it:
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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.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #chicken

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Tag someone who would love this chocolate egg! β˜€οΈπŸ“ by @stephaniablog #eggs #chocolatecake #easter

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Grilled Asian Steak with Cilantro Basil Chimichurri! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Jen @carlsbadcravings
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What you need:
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2 1/2 - 4 lbs tri-tip roast
Asian Chimichurri:
1 1/2 cups fresh cilantro leaves and stems, packed
1/2 cup fresh basil leaves, packed
1/2 cup fresh mint leaves, packed
4 garlic cloves, peeled
1 inch ginger, peeled, roughly chopped
4 green onions, roughly chopped
1 jalapeno deveined, seeds separated, roughly chopped
3 tbsp olive oils
2 tbsp rice wine vinegar
1 tbsp fish sauce (or soy sauce)
1 tsp toasted sesame oil
1/4 tsp salt
1/4 tsp pepper
Asian Steak Marinade:
1/3 cup Vegetable oil
1/4 cup reduced sodium soy sauce
1/4 cup packed brown sugar
2 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp Asian sweet chili sauce
1 tbsp toasted sesame oil
2 tbsp Asian Chimichurri
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How you make it:
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Asian Chimichurri:
Pulse the cilantro, basil, mint, garlic, ginger, green onions, and jalapeno (without seeds) in food processor until coarsely chopped, pushing sides down as needed. Add olive oil, rice wine vinegar, fish sauce, toasted sesame oil and salt and pepper and continue to pulse until finely chopped and well combined. Taste and add desired amount of jalapeno seeds for additional heat (optional). Remove 2 tablespoons Chimichurri to a large resealable plastic bag. Refrigerate the remainder separately.
Asian Marinade:
To the Chimichurri in the plastic bag, whisk in all of the Asian Steak Marinade ingredients. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Refrigerate 5 hours up to overnight, turning bag occasionally.
Grill:
When ready to grill, remove Chimichurri and steak from refrigerator to bring to room temperature (about 30-45 minutes). Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F.
Remove steak from grill and let rest 10 minutes before slicing thinly across the grain. Serve with chimichurri.
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#steak #basil

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Tag someone who would love these chocolate decorations! β˜€οΈπŸ“ by @amauryguichon #chocolatelover #decorations

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Hot Chocolate Crepes with Red Berry Sauce and Honey-Vanilla Yogurt! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Blake @thegourmetpeasant
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What you need:
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2 eggs
1/2 cup almond milk
1/2 cup water
3/4 cup flour of choice
1/4 cup chocolate cocoa powder
11/2 tbsp granulated sweetener
1 tbsp raw honey
Whipped Cream
Red Berry Sauce:
1/2 cup chopped strawberries
3/4 cup raspberries
1 tsp cornstarch
3 tbsp water
1 tsp raw honey
Yogurt:
1 cup plain greek yogurt
1 tsp raw honey
1 tsp vanilla extract
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How you make it:
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In a blender, add all crepe ingredients (except whipped cream) and blend until well incorporated. Pour into a bowl and let sit in the fridge for at least 10 minutes, while you prepare the other components.
Sauce: In a small sauce pot, combine the berries with the honey, water and cornstarch and mix well. Bring to a simmer over medium heat and lower the temperature to low and simmer for 10-15 minutes until thickened and fruit is softened, stirring often. Mush the bigger pieces of berries if needed.
In a small bowl, mix together all of the yogurt ingredients to taste and let sit up in fridge while making the crepes.
In a large, nonstick skillet over medium heat, add about 1/4 cup of the batter and swirl the pan to create a thin layer of batter. Cook about 45-60 seconds on the first side and gently flip, and cook another 30-45 seconds on the second side. Remove and lay flat to cool off. Repeat until the batter is finished.
To assemble: Add a little of the yogurt mixture into each crepe and fold up. Top with some whipped cream (if using), the berry sauce and sprinkle with some powdered sugar.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #1minutemeals #crepes #yogurt

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Tag someone who would love this Bacon-wrapped egg-stuffed avocado! β˜€οΈπŸ“ by @chefclubtv #bacon #avocado

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Orange Chicken Stir-Fry with Asparagus! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Rachel @cleanfoodcrush
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What you need:
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1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
1 Tbsp extra virgin olive or avocado oil, divided
2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
1 small yellow onion, sliced into thin strips
8 oz button mushrooms, sliced
1 tbsp peeled and finely grated fresh ginger
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
Juice of 2 fresh oranges
2 tbsp raw honey
2 tbsp cornstarch
Sea salt and freshly ground black pepper
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How you make it:
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In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. SautΓ© until cooked through, tossing occasionally, about 5-6 minutes.
Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.
Once oil is hot, add asparagus, yellow onion and mushrooms, and sautΓ© until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautΓ©ing.
Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.
Toss chicken into mixture and serve immediately over brown rice or quinoa.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #orangechicken #stirfry

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This looks freaking delicious! β˜€οΈπŸ“ @napolifoodporn #icecream

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Tag someone who would love this! πŸ’•πŸ’ͺ @mee_bakingtime #snacks
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