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@yunchloeyun: 每天都好多瑣碎例行公事😵‍💫 但木木很認真幫媽媽練手臂跟深蹲呢😇 - 啊對了！ 傳授省錢小妙招 用大罐凡士林取代屁屁膏阻隔尿跟💩 是護理師教我們的😛 真的很讚👍🏻 因為屁屁膏實在好厚 如果沒有紅屁屁 擦那個就太厚了 凡士林薄塗很剛好🥰 #mumumomdaily#momlife#momdaily#mumufeb1st#babycare#changingdiaper#vaseline#mombusylife#媽媽日常#媽媽省錢#凡士林#全職媽媽的日常

Chloe✈️留停👶🏻寶媽
Chloe✈️留停👶🏻寶媽
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Monday 06 November 2023 09:44:08 GMT
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Keeping tonight's dinner cozy with brothy beans, @alfresco_allnatural Sweet Apple Chicken Sausage, and arugula pesto. #AlFrescoPartner Recipe below! #AlFrescoAllNatural #CallThatAWin #ForTodaysTaDa Al Fresco Brothy Beans w/ Chicken Apple Sausage and Arugula Pesto Ingredients For the brothy beans and chicken sausage - 3 Tbsp olive oil, divided - 1 medium shallot, chopped - 4 cloves garlic, chopped - 3 sprigs thyme -  2, 2” pieces lemon peel -  2 cans butter beans, rinsed and drained -  ½ cup chicken broth -  ½ tsp kosher salt - 1 parmesan rind (optional) - 1 pack Al Fresco Sweet Apple Chicken Sausage, cut in half lengthwise For the arugula pesto -  1 cup arugula -  3 Tbsp toasted walnuts -  2 cloves garlic -  ½ tsp lemon zest - 1 Tbsp lemon juice - ¼ cup parmesan, grated - ½ cup olive oil - ½ tsp kosher salt - ¼ tsp black pepper  For the breadcrumbs - 1 cup breadcrumbs - 1 Tbsp olive oil - 2 Tbsp parmesan, grated - ¼ tsp kosher salt - Few cracks black pepper   Preparation 1. Preheat oven to 350F. On a baking sheet combine breadcrumbs, olive oil, parmesan, salt, and pepper. Bake, tossing halfway through, until breadcrumbs are toasted and golden brown, 12-15 min. 2. For the brothy beans, heat 2 Tbsp oil in a large pan over medium-high heat. Cook shallots and garlic until softened and slightly browned, 3-4 min. Add thyme and lemon, cook for another 2 mins. Add beans, broth, salt, and the parmesan rind to the pan, stir, and bring to a simmer. Reduce heat to medium and continue to cook until the liquid reduces by half, 10-15 minutes. 3. For the chicken sausage, heat remaining 1 Tbsp oil in a pan and cook cut side down until crisp and browned, 2-3 minutes per side. 4. For the pesto, add arugula, walnuts, garlic, lemon zest, lemon juice, and parmesan to a food processor. Pulse until everything comes together and walnuts are the size of small pebbles. With the motor running, stream olive oil into food processor and blitz until pesto looks smooth (add more oil if needed). 5. To assemble, divide the brothy beans into bowls and top with chicken sausage, pesto, and breadcrumbs. If desired, add more parmesan and black pepper.
Keeping tonight's dinner cozy with brothy beans, @alfresco_allnatural Sweet Apple Chicken Sausage, and arugula pesto. #AlFrescoPartner Recipe below! #AlFrescoAllNatural #CallThatAWin #ForTodaysTaDa Al Fresco Brothy Beans w/ Chicken Apple Sausage and Arugula Pesto Ingredients For the brothy beans and chicken sausage - 3 Tbsp olive oil, divided - 1 medium shallot, chopped - 4 cloves garlic, chopped - 3 sprigs thyme -  2, 2” pieces lemon peel -  2 cans butter beans, rinsed and drained -  ½ cup chicken broth -  ½ tsp kosher salt - 1 parmesan rind (optional) - 1 pack Al Fresco Sweet Apple Chicken Sausage, cut in half lengthwise For the arugula pesto -  1 cup arugula -  3 Tbsp toasted walnuts -  2 cloves garlic -  ½ tsp lemon zest - 1 Tbsp lemon juice - ¼ cup parmesan, grated - ½ cup olive oil - ½ tsp kosher salt - ¼ tsp black pepper  For the breadcrumbs - 1 cup breadcrumbs - 1 Tbsp olive oil - 2 Tbsp parmesan, grated - ¼ tsp kosher salt - Few cracks black pepper   Preparation 1. Preheat oven to 350F. On a baking sheet combine breadcrumbs, olive oil, parmesan, salt, and pepper. Bake, tossing halfway through, until breadcrumbs are toasted and golden brown, 12-15 min. 2. For the brothy beans, heat 2 Tbsp oil in a large pan over medium-high heat. Cook shallots and garlic until softened and slightly browned, 3-4 min. Add thyme and lemon, cook for another 2 mins. Add beans, broth, salt, and the parmesan rind to the pan, stir, and bring to a simmer. Reduce heat to medium and continue to cook until the liquid reduces by half, 10-15 minutes. 3. For the chicken sausage, heat remaining 1 Tbsp oil in a pan and cook cut side down until crisp and browned, 2-3 minutes per side. 4. For the pesto, add arugula, walnuts, garlic, lemon zest, lemon juice, and parmesan to a food processor. Pulse until everything comes together and walnuts are the size of small pebbles. With the motor running, stream olive oil into food processor and blitz until pesto looks smooth (add more oil if needed). 5. To assemble, divide the brothy beans into bowls and top with chicken sausage, pesto, and breadcrumbs. If desired, add more parmesan and black pepper.

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