Easy Recipes (@1minutemeals) [similar]

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Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

Italian Marinated Grilled Chicken with Zucchini! 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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Dressing Marinade:
4Β½ tbsp white wine vinegar
2 cloves garlic
1 tbsp olive oil
1 tbsp dijon mustard
1Β½ tsp sugar
1 tsp salts
black peppers
Marinated Chicken:
1.5 lb chicken thigh fillets, skinless and boneless
2Β½ tsp mixed Italian dried herbs
1 tsp dried red chili flakes
Zucchini Salad:
1 tbsp extra virgin olive oils
2 zucchinis, finely sliced into rounds
2 tbsp baby mint leaves, or 1 tbsp sliced larger mint leaves
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How you make it:
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Place the dressing marinade ingredients in a small jar and shake well to combine.
Put the marinated chicken ingredients in a bowl and add 5 tbsp of the dressing marinade. Mix to coat the chicken. Set aside for at least 20 minutes, ideally for 3 hours or up to 24 hours.
Add the remaining olive oil in to the dressing marinade and shake well. Set aside.
Preheat 1/2 tbsp oil in a large non stick fry pan over medium high heat. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through.
When the chicken is cooked, remove it from the pan onto a plate, loosely cover with foil and set aside for 10 minutes.
Toss the zucchinis and mint with the dressing marinade.
Serve the chicken with the zucchini salad and toasted bread.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #1minutemeals

Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

Teriyaki Chicken with Vegetables! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Miryam @eatgoodforlife
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What you need:
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2-3 lbs organic chicken breast chunks
12-16 oz organic fresh broccolis
2 garlic cloves, you can also use ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oils
Teriyaki sauce:
2 Tbsp ginger, chopped
1/3 cup reduced sodium soy sauce gluten free
1/3 cup cold water
3-4 teaspoons cornstarch
1/4 cup honey, or sugar
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How you make it:
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In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator.
In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.
While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.
Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.
Serve over brown rice or rice noddles.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #1minutemeals

Easy Recipes (@1minutemeals)

Tag someone you want to try and make these Thai Dippers with! β˜€οΈπŸ“ by @fitgirlchefs #fitgirlsguide

Easy Recipes (@1minutemeals)

Tag someone who would love these! β˜€οΈπŸ“ by @fitgirlsworldwide #fitgirls

Easy Recipes (@1minutemeals)

Spinach and Feta Stuffed Salmon! πŸ’•πŸ’ͺ
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Made by lovely Halley and Vasu at oatmealmountain/wordpress/com!
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WHAT YOU NEED:
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2 ounces fat free cream cheese
1/2 cup crumbled feta cheese
1/3 cup chopped onion
1/2 cup chopped baby spinach
4 (6-ounce) salmon fillets
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DIRECTIONS:
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1. Preheat oven to 350 F. Coat baking dish with cooking spray.
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2. In bowl, combine cream cheese and feta with fork, mixing until blended. Add onion and spinach, combining well.
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3. Split each piece of salmon in half lengthwise without cutting all the way through (make a pocket). Divide filling in each fillet spreading to cover.Β Β Place top salmon piece back over filling and on prepared baking dish.
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4. Bake 20 minutes or until flaky and done.
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YUMMERS! πŸ’•πŸ’ͺ Hashtag YOUR creations #1minutemeals

Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

Tag a friend you want to try and make this with!! β€οΈβ˜€οΈ NOM NOM! @yemek_askim

Easy Recipes (@1minutemeals)

Hawaiian Chicken Salad! 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:
1/3 cup coconut milk
1/4 cup pineapple juice (from can, save pineapple)
1 tbsp tomato sauce/ketchup
1 tbsp soy sauces
Zest of 1 lime
2 garlic cloves, minced
1/4 tsp onion powder, cumin, paprika, ginger powder, salt
Chicken & Salad:
1/2 tbsp olive oils
1 large chicken breast, haled horizontally
1/2 cup corn
1/2 - 3/4 cup pineapple pieces (from can)
4-6 cups chopped lettuce
1/2 avocado, cut into wedges
1/2 red onion, finely sliced
1/2 cup cherry tomatoes, halved
1-1 1/2 cups rice
Dressing:
1 1/2 tbsp lime juice
2 1/2 tbsp olive oil
2 tbsp finely chopped cilantro
1/2 garlic minced
1/2 tsp sugar or honey
1/4 tsp salt
black pepper
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DIRECTIONS
Mix together marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
Shake dressing ingredients together in a jar, set aside for at least 15 minutes.
Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.
Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
Pile salad ingredients on a platter and top with sliced chicken. Drizzle over dressing. Serve and pretend you're in Hawaii.

Easy Recipes (@1minutemeals)

One Sheet Pan Shrimp Fajitas! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Melissa @no2pencilblog
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What you need:
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1 1/2 lb of shrimp, peeled and deveined
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small red onion, sliced thin
1 1/2 tbsp of extra virgin olive oil
1 tsp of kosher salt
several turns of freshly ground pepper
2 tsp of chili powder
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of ground cumin
1/2 tsp of smoked paprika
lime
fresh cilantro for garnish
tortillas, warmed
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How you make it:
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Preheat oven to 450 degrees.
In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
Toss to combine.
Spray baking sheet with non stick cooking spray.
Spread shrimp, bell peppers and onions on baking sheet.
Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
Serve in warm tortillas.
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