@godzilla_taiyang: พระอาจารย์ชาตรี จากรัสเซีย 🙏🙏🙏💕#แอมมี่ปากหวาน #ก๊อตซิลล่าข้าวเหนียวจงเจริญ #ให้มันคุ้มค่าเหล้า #ไมค์ไทเรณู #เพลง

ก๊อตซิลล่า ข้าวเหนียวจงเจริญ

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Saturday 09 September 2023 15:16:06 GMT

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🖤ញុមក្មេងបន្ទាយមានជ័យ🖤 :

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2023-09-09 15:21:26

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#CapCut #gutenmorgen #lieblingsmenschen #habteinenschönentag #liebegrüsse #foryou #fyp #♥️🤗♥️

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HIGH PROTEIN WHITE LASAGNA SOUP 🤍🍜 38g of protein for this cheesy, cozy, comforting bowl of goodness. Ingredients: 1 lb 99% lean ground turkey salt and pepper, to taste 1 tbsp butter (14 g) 1 tbsp flour (8 g) 1 small yellow onion (200 g) diced 2 cloves garlic, minced 2 tsp Italian seasoning 4 cups chicken broth (960 ml) I use reduced sodium 1 cup whole milk (240 ml) 6 sheets lasagna noodles (150 g) 2 1/2 cups spinach (75 g) roughly chopped 3 oz mozzarella cheese (84 g) fresh grated, about 1 cup 2 oz parmesan cheese (56 g) fresh grated, about 3/4 cup (accidentally didn’t video adding it) 1-2 tsp hot sauce, optional but highly recommended Instructions: 1. Heat a large pot on medium high heat, spray with a little oil or cooking spray and add the turkey. Cook turkey, breaking apart into small pieces, until fully cooked. Season with salt and pepper (I typically do 1 tsp salt and 1/2 tsp pepper). Remove from heat and set aside. 2. In the same pot, melt the butter and add the flour. Stir together, cooking for 1-2 minutes. Add the diced onion and cook for a couple more minutes, until onions are soft and fragrant. Add minced garlic and Italian seasonings, cooking for 1 more minute. 3. Pour in the chicken broth and milk and add back in the cooked turkey. Bring soup to a gentle boil. 4. While you’re waiting for the soup to reach a boil, break apart the lasagna sheets into smaller pieces. Once boiling, add the lasagna pieces, and cook 8 minutes or according to box instructions, stirring often. Remove from heat. 5. Add in the chopped spinach, mozzarella, parmesan and hot sauce and stir together. Taste the soup and add any more salt if needed. Serve with more parmesan, if desired, and enjoy! For full printable recipe + tips + nutrition, search “white lasagna soup” at the 🔗 in my bio or at myproteinpantry.com ✨ and be sure to follow along for more easy high protein recipes 👩🏻‍🍳 #highprotein #EasyRecipes #healthyfood #healthylifestyle #healthyrecipes #dinner #easydinner #lasagna #soup #macrofriendly #macrofriendlyrecipes

HIGH PROTEIN WHITE LASAGNA SOUP 🤍🍜 38g of protein for this cheesy, cozy, comforting bowl of goodness. Ingredients: 1 lb 99% lean ground turkey salt and pepper, to taste 1 tbsp butter (14 g) 1 tbsp flour (8 g) 1 small yellow onion (200 g) diced 2 cloves garlic, minced 2 tsp Italian seasoning 4 cups chicken broth (960 ml) I use reduced sodium 1 cup whole milk (240 ml) 6 sheets lasagna noodles (150 g) 2 1/2 cups spinach (75 g) roughly chopped 3 oz mozzarella cheese (84 g) fresh grated, about 1 cup 2 oz parmesan cheese (56 g) fresh grated, about 3/4 cup (accidentally didn’t video adding it) 1-2 tsp hot sauce, optional but highly recommended Instructions: 1. Heat a large pot on medium high heat, spray with a little oil or cooking spray and add the turkey. Cook turkey, breaking apart into small pieces, until fully cooked. Season with salt and pepper (I typically do 1 tsp salt and 1/2 tsp pepper). Remove from heat and set aside. 2. In the same pot, melt the butter and add the flour. Stir together, cooking for 1-2 minutes. Add the diced onion and cook for a couple more minutes, until onions are soft and fragrant. Add minced garlic and Italian seasonings, cooking for 1 more minute. 3. Pour in the chicken broth and milk and add back in the cooked turkey. Bring soup to a gentle boil. 4. While you’re waiting for the soup to reach a boil, break apart the lasagna sheets into smaller pieces. Once boiling, add the lasagna pieces, and cook 8 minutes or according to box instructions, stirring often. Remove from heat. 5. Add in the chopped spinach, mozzarella, parmesan and hot sauce and stir together. Taste the soup and add any more salt if needed. Serve with more parmesan, if desired, and enjoy! For full printable recipe + tips + nutrition, search “white lasagna soup” at the 🔗 in my bio or at myproteinpantry.com ✨ and be sure to follow along for more easy high protein recipes 👩🏻‍🍳 #highprotein #EasyRecipes #healthyfood #healthylifestyle #healthyrecipes #dinner #easydinner #lasagna #soup #macrofriendly #macrofriendlyrecipes

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PIZZA SPAGHETTI SQUASH BOATS 🍕 Full of protein and fiber to keep you full, and delicious cheesy pizza goodness to keep you satisfied. 🤩 Ingredients: 2 small spaghetti squash (~2lbs each) pinch salt and pepper to taste 1 lb 99% lean ground turkey 2 tsp Italian seasoning 2 cups marinara sauce (452 g) 1/2 5oz bag turkey pepperoni (75 g) roughly chopped 1 cup mozzarella (84 g) fresh grated is best fresh basil optional, for topping Instructions: 1. Preheat oven to 400 F and line a half baking sheet with parchment. Cut the squash in half lengthwise and remove the seeds. Lightly spray with olive oil and season with a small pinch of salt and pepper. Place face down on the baking sheet and bake for 30 minutes. 2. Halfway through squash baking, heat a large frying pan on medium high heat, spray with olive oil and add turkey. Cook the turkey, breaking apart into small pieces, until fully cooked. Season with more salt (I do about 1 tsp), pepper, and the Italian seasoning. 3. Turn the heat down and add marinara sauce, roughly chopped pepperoni (save a few for topping) and stir together. Let gently cook for about 5 minutes to let the flavors combine, the remove from heat. 4. After the squash are done baking, let cool slightly, then flip over and shred into strands with two forks. Top them with the meat sauce, mozzarella cheese and a few whole pepperonis. Put back in the oven to melt the cheese, about 5 minutes. 5. Once cheese is nice and melty, remove from oven, top with fresh basil if desired and enjoy! For the full recipe, tips and nutrition, search 🔎 “pizza spaghetti squash boats” at the 🔗 in my bio or at myproteinpantry.com 👩🏻‍🍳 #highprotein #EasyRecipes #healthyfood #healthyrecipes #healthylifestyle #dinner #pizza #spaghettisquash

PIZZA SPAGHETTI SQUASH BOATS 🍕 Full of protein and fiber to keep you full, and delicious cheesy pizza goodness to keep you satisfied. 🤩 Ingredients: 2 small spaghetti squash (~2lbs each) pinch salt and pepper to taste 1 lb 99% lean ground turkey 2 tsp Italian seasoning 2 cups marinara sauce (452 g) 1/2 5oz bag turkey pepperoni (75 g) roughly chopped 1 cup mozzarella (84 g) fresh grated is best fresh basil optional, for topping Instructions: 1. Preheat oven to 400 F and line a half baking sheet with parchment. Cut the squash in half lengthwise and remove the seeds. Lightly spray with olive oil and season with a small pinch of salt and pepper. Place face down on the baking sheet and bake for 30 minutes. 2. Halfway through squash baking, heat a large frying pan on medium high heat, spray with olive oil and add turkey. Cook the turkey, breaking apart into small pieces, until fully cooked. Season with more salt (I do about 1 tsp), pepper, and the Italian seasoning. 3. Turn the heat down and add marinara sauce, roughly chopped pepperoni (save a few for topping) and stir together. Let gently cook for about 5 minutes to let the flavors combine, the remove from heat. 4. After the squash are done baking, let cool slightly, then flip over and shred into strands with two forks. Top them with the meat sauce, mozzarella cheese and a few whole pepperonis. Put back in the oven to melt the cheese, about 5 minutes. 5. Once cheese is nice and melty, remove from oven, top with fresh basil if desired and enjoy! For the full recipe, tips and nutrition, search 🔎 “pizza spaghetti squash boats” at the 🔗 in my bio or at myproteinpantry.com 👩🏻‍🍳 #highprotein #EasyRecipes #healthyfood #healthyrecipes #healthylifestyle #dinner #pizza #spaghettisquash

PUMPKIN PROTEIN PANCAKES 🥞🍁 no protein powder required and so easy. Ingredients: 1/2 cup 100% pure pumpkin puree (122 g) 1/2 cup liquid egg whites (123 g) 2 tbsp maple syrup (30 ml) I use sugar free 1/2 tsp vanilla 1/2 cup Kodiak pancake mix (63 g) 1/2 tsp cinnamon 1/2 tsp pumpkin pie spice 1/4 tsp salt Instructions: 1. Heat a large frying pan on medium. In a mixing bowl, whisk together the pumpkin, egg whites, maple syrup and vanilla until smooth. Gently stir in the pancake mix, cinnamon, pumpkin pie spice and salt until combined. 2. Spray pan with cooking spray and pour the batter onto the pan, forming pancakes (makes about 4 regular size or 6 smaller ones). Cook for 2-3 minutes, until surface starts to bubble, then flip and cook another 2 minutes. Remove from heat and repeat with any remaining batter. 3. Enjoy with more maple syrup, vanilla greek yogurt, whipped cream, fruit, whatever you love! Notes: •Maple syrup: Add another tbsp maple syrup to the batter if you like it sweeter. Can also sub sweetener of choice. •Add ins: Some chocolate chips, chopped walnuts or pecans are really good sprinkled onto the pancake batter as they cook. •Batter: Since this batter is thicker, I use a spoon to help spread it around flatter on the pan. •Pumpkin pie spice: For stronger spice flavor, add another 1/2 tsp pumpkin pie spice. I’ve had these both ways and both are delicious. Per pancake: (makes 4 regular sized ones) 87cals/7.4P/13.3C/0.9F For full recipe post + free printout, search “pumpkin protein pancakes” at myproteinpantry.com 👩🏻‍🍳 or at the 🔗 in my bio #highprotein #EasyRecipes #healthyfood #healthyrecipes #healthylifestyle #pumpkin #pumpkinspice #pancakes #breakfast

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