@56v03: هايلوكس 2022#تيوتا_شعار_لايعرف_القانون🔥🖤💪 #الشعب_الصيني_ماله_حل😂😂 #CapCut #fyp

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حمودي🦅🔥
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Sunday 28 May 2023 09:39:45 GMT
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53vrr
حسين محمد :
نزلت 24 شكل غير لساحه
2023-05-28 20:14:37
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z.hgp
مؤمل✅ :
شد الها هوك يعني مجر صير احلئ وغلفه ابيض🥰
2023-06-04 23:18:41
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56o42
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2023-05-28 09:48:09
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Italian Style Chicken Meatballs – Recipe below – Here’s another ‘healthy without meaning to be’ recipe for you guys – the meatballs are so delish, meltingly soft and perfect with the pesto orzo salad. Enjoy x JGS 
 
 Pesto – Sacla 
 Sun Dried tomatoes – M and S 
 Blender – Kitchen Aid 
 Shirt - ASOS
 
 
 Serves 4 
 
 For the meatballs 
 600g chicken breasts
 100g sundried tomatoes in oil, drained 
 A large bunch of basil leaves 
 50g parmesan cheese, grated 
 4 cloves garlic
 The zest of ½ a lemon 
 1 small egg
 40g breadcrumbs
 2 tbsp sun dried tomato oil
 Salt and pepper
 
 For the salad 
 300g orzo 
 100g frozen peas, defrosted 
 6 spring onions, finely chopped 
 100g handfuls roughly chopped spinach leaves 
 60g handfuls of roughly chopped rocket 
 The juice of a lemon 
 2 tbsp sun-dried tomato oil  
 4 tbsp green pesto 
 
 For the yogurt 
 300g Greek yogurt 
 2 cloves garlic, crushed 
 
 1.	Pre-heat the oven to 180c fan. To make the meatballs, chuck the chicken, sun dried tomatoes, bail, Parmesan, garlic, lemon zest, egg, breadcrumbs and plenty of salt and pepper into a food processor. Blitz together few a few minutes until completely combined and very fine. Wet your hands to stop anything sticking and roll out 16 meatballs. 
 2.	Heat the sun-dried tomato oil in a large non-stick frying pan over a medium-high heat and add the meatballs. You can do this in batches. Cook for 3-4 minutes on two sides until golden. Pop the pan into the oven and cook for 6-8 minutes until cooked through. 
 3.	Meanwhile, cook the orzo for 6-8 minutes or until al dente. Cool completely with cold water and drain well. Chuck into a mixing bowl and add the peas, spring onions, rocket, spinach, lemon, sun-dried tomato oil, pesto and plenty of salt and pepper. Mix well. 
 4.	Finally, mix the yogurt together with the garlic, herbs and a pinch of salt.
 5.	To serve, divide the orzo between four serving bowls. Add a big dollop of yogurt to each and top with the meatballs. Rip over a few herbs and drizzle over some more olive oil. Serve immediately. 
 #healthyrecipes #mealprep #highprotein #quickhealthymeals
Italian Style Chicken Meatballs – Recipe below – Here’s another ‘healthy without meaning to be’ recipe for you guys – the meatballs are so delish, meltingly soft and perfect with the pesto orzo salad. Enjoy x JGS Pesto – Sacla Sun Dried tomatoes – M and S Blender – Kitchen Aid Shirt - ASOS Serves 4 For the meatballs 600g chicken breasts 100g sundried tomatoes in oil, drained A large bunch of basil leaves 50g parmesan cheese, grated 4 cloves garlic The zest of ½ a lemon 1 small egg 40g breadcrumbs 2 tbsp sun dried tomato oil Salt and pepper For the salad 300g orzo 100g frozen peas, defrosted 6 spring onions, finely chopped 100g handfuls roughly chopped spinach leaves 60g handfuls of roughly chopped rocket The juice of a lemon 2 tbsp sun-dried tomato oil 4 tbsp green pesto For the yogurt 300g Greek yogurt 2 cloves garlic, crushed 1. Pre-heat the oven to 180c fan. To make the meatballs, chuck the chicken, sun dried tomatoes, bail, Parmesan, garlic, lemon zest, egg, breadcrumbs and plenty of salt and pepper into a food processor. Blitz together few a few minutes until completely combined and very fine. Wet your hands to stop anything sticking and roll out 16 meatballs. 2. Heat the sun-dried tomato oil in a large non-stick frying pan over a medium-high heat and add the meatballs. You can do this in batches. Cook for 3-4 minutes on two sides until golden. Pop the pan into the oven and cook for 6-8 minutes until cooked through. 3. Meanwhile, cook the orzo for 6-8 minutes or until al dente. Cool completely with cold water and drain well. Chuck into a mixing bowl and add the peas, spring onions, rocket, spinach, lemon, sun-dried tomato oil, pesto and plenty of salt and pepper. Mix well. 4. Finally, mix the yogurt together with the garlic, herbs and a pinch of salt. 5. To serve, divide the orzo between four serving bowls. Add a big dollop of yogurt to each and top with the meatballs. Rip over a few herbs and drizzle over some more olive oil. Serve immediately. #healthyrecipes #mealprep #highprotein #quickhealthymeals

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