DIY (@1minutemeals) [similar]

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

DIY (@1minutemeals)

Homemade Chicken Noodle Soup - From Scratch! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Nagi @recipe_tin
.
What you need:
.
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
.
How you make it:
.
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.
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #chicken #noodle #soup

DIY (@1minutemeals)

Oreo white chocolate peanut butter cups! 🍫😍 by @sharedfood #oreo #cups

DIY (@1minutemeals)

Blackened Shrimp And Pasta! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Imma @immaculatebites
.
What you need:
.
Blackened Shrimp:
1Β½ tbsp paprika
2 tsp thyme
1 tsp oreganos
2 tsp garlic powder
1 tsbp onion powder
1 tsp ground black peppers
Β½ -1 tsp cayenne pepper
1 lb medium shrimp, peeled and deveined
Pasta and Sauce:
8 oz spaghetti
2 tbso olive oil
Β½ medium onion sliced
2 tsp minced garlic
2-3 medium tomatoes, diced
1 tsp thyme
1 tsp smoked paprika
1 tbsp creole spice or blackened spice
1 tsp Worcestershire sauce
1 medium red or green bell pepper sliced
1 cup or more chicken broth
2 tbsp chopped parsley
.
How you make it:
.
Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
Generously season the shrimp with blackened spices. Heat oil/butter over medium heat in a heavy bottomed Dutch.
SautΓ© for about 3 -5 minutes shrimp set aside.
Add onions, tomatoes, and garlic. Stir for about a minute. Then add thyme, paprika, blackened spice, followed by bell peppers, chicken broth and Worcestershire sauce.
Bring it to a boil then simmer for about 7-10 minutes.
Mixed pasta or fettuccine . And toss with shrimp or serve blackened shrimp on top.
Enjoy!
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #shrimp #pasta

DIY (@1minutemeals)

Who doesn't love pretzels? πŸ™ƒ@buzzfeedtasty #pretzels

DIY (@1minutemeals)

Avocado Strawberry Caprese Salad! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Maria @twopeasandpod
.
What you need:
.
1/4 cup balsamic vinegars
1 cup sliced strawberries
1 cup halved cherry or grape tomatoes
1 cup halved mini mozzarella balls
1 ripe avocado, pitted and diced
1/3 cup loosely packed basil, torn or chopped
Olive oil, for drizzling
Sea salt and freshly ground black pepper
.
How you make it:
.
In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, 8 to 10 minutes. Set aside to cool.
Place the strawberries, tomatoes, mozzarella, avocado, and basil in a shallow bowl or platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss. Drizzle with reduced balsamic. Serve immediately.
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #avocado #salad

DIY (@1minutemeals)

Grilled Teriyaki Chicken Salad! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Tiffany @cremedelacrumb1
.
What you need:
.
Β½ cup teriyaki sauce
4 boneless skinless chicken breasts, pounded to even thickness
8 cups chopped romaine or green leaf lettuces
Β½ cup cherry tomatoes, halved
ΒΌ red onion, thinly sliced
2 avocados, sliced
1 15 oz can pineapple rings, with juice
cilantro, roughly chopped
Dressing:
Β½ cup teriyaki sauce
β…“ cup rice vinegar or apple cider vinegar
β…“ cup olive oil
pineapple juice
.
How you make it:
.
Combine chicken, Β½ cup teriyaki sauce, and half of the pineapple juice from your can of pineapple slices in a large resealable bag. Press the extra air out of the bag, seal, and chill for 15 minutes.
In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips or chop into 1-inch pieces.
Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #teriyaki #salad

DIY (@1minutemeals)

Easy Oven Baked Spicy Chicken Tacos! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Becky @thecookierookie
.
What you need:
.
1 tbsp olive oil
1/2 lb cooked chicken, shredded
1 (1 oz) spicy taco seasoning
1/2 cup onions, diced
1 (14.5 oz( can diced tomato, drained
1 (4.5 oz) can Chopped Green Chiles
10 crispy bowl taco shells
1/2 (16 oz) can Refried Beans
2 cups Mexican Blend Cheese, shredded
Toppings: any of your favorite taco toppings
.
How you make it:
.
Preheat oven to 400F. Line a 9x13 baking dish with foil.
Heat olive oil over medium heat in a medium skillet.
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
Place the taco shells in the baking dish, standing up.
Spoon 1 tbsp of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
Sprinkle each shell generously with shredded cheese, the more the better!
Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
Remove from the oven and top with your favorite taco toppings
Enjoy!
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #spicy #chicken #tacos

DIY (@1minutemeals)

Chicken Burrito Bowls With Cilantro-Lime Rice! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Rachel @cleanfoodcrush
.
What you need:
.
Cilantro Lime Rice:
Β½ cup brown rice
ΒΎ cup waters
2-3 Tbsps chopped cilantro leaves
1 tbsp fresh lime juices
Β½ tbsp coconut oil
Β½ tsp sea salts
Guacamole:
1 ripe avocado
1-2 tbsps fresh cilantro, finely chopped
Juice of half fresh lime
1 tbsp red onion, minced
ΒΌ jalapeno pepper, minced
ΒΌ tsp ground cumin
sea salt and pepper to taste
Burrito Bowl:
2 6 oz boneless, skinless chicken breasts, marinated in 2 tsp. taco seasoning and 1 tbsp olive oil and pan-fried
About 2 cups mixed greens
2 oz black beans
2 oz fresh or frozen organic corn, thawed
1 roma tomato, or 1/2 cup cherry tomatoes, chopped
Red onion minced, for garnish
Fresh cilantro, for garnish
Jalapeno pepper, sliced for garnish
.
How you make it:
.
Rinse the rice under cold water for a minute until the water runs clear.
Heat the coconut oil in a small sauce pan, then add the cilantro and the rice to the mixture and saute for a minute.
Add the water to the small sauce pan, bring to a boil, then let simmer on low heat, covered, for 10 minutes, or until the water is absorbed and the rice is soft. Add the lime juice and stir the rice to blend everything together.
Meanwhile, make the guacamole. Scoop out the flesh of the avocado into a bowl and mash with a fork to your desired consistency.
Add, cilantro, lime juice, red onions, jalapeno, cumin. Sprinkle with salt and pepper to taste and mix again until all the flavors are well blended.
In medium size bowls, divide everything in half and layer the bowls, starting with the mixed greens. Then, add the beans, corn, cooked rice, tomatoes, pan-seared chicken, and guacamole.
Garnish with red onions, fresh cilantro and jalapeno, if you desire.
Enjoy cold or warm!
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #burrito #rice

DIY (@1minutemeals)

Cheesy Spinach Lasagna Rolls! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Kristyn @lillunakristyn
.
What you need:
.
1 package lasagna noodles
1 (32 oz) container ricotta cheese
4 cups fresh spinach, steamed and chopped
2 eggs
ΒΌ cup parmesan cheeses
1 tsp garlic powder
1 tsp salts
ΒΌ tsp peppers
1Β½ cups shredded mozzarella cheese, divided
1 (24 oz) jar of marinara sauce
.
How you make it:
.
Preheat the oven to 350.
Cook the lasagna noodles according to the package directions. Drain and lay flat on wax paper to cool.
In a medium bowl, combine the ricotta, spinach, eggs, parmesan, garlic powder, salt, pepper, and 1 cup mozzarella cheese. Spread 1 cup of marinara sauce in the bottom of a 9 x 13 baking dish.
Spoon the ricotta mixture over the surface of each noodle, spreading about ΒΌ inch thick. Gently roll up each noodle and place in the prepared baking dish.
Spoon marinara sauce over the top of each lasagna roll and sprinkle with remaining mozzarella cheese.
Bake 35-40 minutes, or until the cheese is melted and bubbly.
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #spinach #lasagna

DIY (@1minutemeals)

Skillet Tomato and Mozzarella Chicken with Crispy Basil! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Blake @thegourmetpeasant
.
What you need:
.
1 tbsp extra virgin olive oils
7-10 large fresh basil leaves, chopped
4 thin chicken cutlets, pounded out evenly if needed
1 tsp sea salts
1 tsp granulated garlic
Β½ tsp black pepper
2 tbsp light olive oil/grapeseed oil
2 tomatoes, sliced
2 balls fresh mozzarella, torn into pieces
Fresh cracked black pepper for serving
.
How you make it:
.
In a nonstick skillet, heat the extra virgin olive oil over medium-high heat. While that’s heating, stack the basil on top of each other, roll up tightly and slice into thin strands. Carefully put the basil in the oil and β€œfry” until crispy, curled and dark in color, being careful not to burn. Pour into a dish and set aside.
Season the chicken on both sides with the salt, garlic and pepper. Heat the olive/grapeseed oil over medium-high heat and brown the chicken on both sides, approx. 3-5 minutes each side or until cooked to 165 degrees inside.
When the chicken is done, top with the tomato slices and mozzarella. Cover reduce heat to low to melt the cheese, approx. 2 minutes. Upon service, spoon the crispy basil and oil over top and serve with freshly cracked black pepper.
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #tomato #mozzarella #chicken

DIY (@1minutemeals)

Cilantro Lime Shrimp! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Sukaina @healthandfoodjunkie
.
What you need:
.
15-20 shrimp
1 tbsp olive oil
1 green onion, chopped fine
1 clove garlic minced
1/2 tsp sea salt
Cayenne pepper to taste
1-2 tbsp chopped cilantro
1/2 cup fresh spinach
1/2 - 1 lime juiced
.
How you make it:
.
Heat oil in skillet and add in garlic and onions, sautee until the onions are translucent.
Add in shrimp and sautee until heated through and cooked.
Add in fresh spinach, lime juice, salt and cayenne pepper, toss until everything is mixed and spinach is cooked.
Add in cilantro and remove from heat.
Enjoy!
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #lime #shrimp

DIY (@1minutemeals)

Zucchini Lasagna Roll Ups with Spinach and Artichokes! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Katya @littlebrokenblog
.
What you need:
.
2-2Β½ lbs zucchini, trimmed and sliced
1 tsp sea salt
1-2 tbsp olive oil
1 cup tomato sauces
1Β½ cups ricotta cheese
Β½ cup frozen chopped spinach, thawed, drained, and squeezed
Β½ cup chopped artichokes
2 tbsp fresh chopped parsley
Β½ cup shredded mozzarella
2 garlic cloves, pressed
1 egg
salt and fresh ground black pepper
.
How you make it:
.
Arrange all of the zucchini strips in a single layer on 2-3 cooling racks and place on baking sheets. Lightly sprinkle one side of zucchini with salt, then flip, and sprinkle with remaining salt.
Let stand for 30 minutes to let some of the water out, then thoroughly pat dry both sides with paper towels. You want them as dry as possible.
Preheat the oven to 425 degrees F.
Brush both sides with the olive oil and roast for 15-18 minutes or until zucchini loses some of its thickness and is soft. Make sure not to over roast or zucchini will break during rolling. Remove from the oven and cool just enough to handle. Keep the oven on.
Spread Β½ cup of the tomato sauce on the bottom of a 10 X 10 baking dish and set aside.
In a large bowl, combine ricotta, spinach, artichokes, parsley, mozzarella, garlic, and egg. Season with salt and pepper, to taste.
Spread about 1 tablespoon of ricotta filling evenly over each zucchini strip. Gently roll up and place straight up in the prepared baking dish, keeping them close together. I was able to fit 5 rows of 5 rolls each into a 10 X 10 baking dish.
Spoon dollops of remaining tomato sauce on top of the rolls and sprinkle with mozzarella cheese.
Bake, uncovered, for 20-25 minutes or until filling is heated through and cheese is melted. Optional: broil for additional 2-3 minutes until cheese is golden brown.
Remove from the oven and let rest 6-8 minutes. The rolls will absorb any excess moisture from the bottom of the pan. If desired, sprinkle with fresh chopped parsley before serving.
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #zucchini #lasagna

DIY (@1minutemeals)

Love these freaking colors! πŸ’›πŸ’™ NOM NOM NOM ... By @nat.mendonca #blue #yellow

DIY (@1minutemeals)

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

DIY (@1minutemeals)

Lemon Asparagus Pasta with Grilled Chicken! πŸ’ͺπŸ»πŸ’•
.
made by the lovely Sara @dinneratthezoo
.
What you need:
.
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
.
How you make it:
.
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.
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #lemon #pasta #chicken

DIY (@1minutemeals)

Grilled Salmon with Avocado Greek Salsa and Orzo! πŸ’ͺπŸ»πŸ’•
.
Made by the lovely Jaclyn @cookingclassy
.
What you need:
.
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
.
How you make it:
.
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.
.
YUMMERS! πŸ’ͺπŸ»πŸ’• #salmon #avocado
More...