@m.faizan4488: #CapCut

m.faizan4488

Open In TikTok:

Region: PK

Wednesday 04 September 2024 21:07:23 GMT

33

10

0

0

Music

Download

No Watermark .mp4 (1.42MB) No Watermark(HD) .mp4 (12.26MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.

To see more videos from user @m.faizan4488, please go to the Tikwm homepage.

Other Videos

ngabuburit day 2 #vario125 #foryou #fyp

ngabuburit day 2 #vario125 #foryou #fyp

#fysudanese_tiktok🇸🇩#chadianmusic🇷🇴🤩🌹😍✌🏾

#fysudanese_tiktok🇸🇩#chadianmusic🇷🇴🤩🌹😍✌🏾

Which breads to buy vs. which to avoid 🥖 plus my favorite brand at the end #healthychoices #groceryhaul #groceryshopping #grocerylist #bread #mealprep #nutritiontips

Tawa Chicken piece-Gulbahar Peshawar #Pakistanfoodieshub #localstreetfood #Peshawar

Tawa Chicken piece-Gulbahar Peshawar #Pakistanfoodieshub #localstreetfood #Peshawar

MEAL PREP SUNDAYS 🍽️ This weeks meal prep features some banana peanut butter muffins for breakfast and a creamy pasta bake for lunch. Make sure to save for future meal prepping! BREAKFAST: •Banana Peanut Butter Oat Muffins •385 kcals per serving (3 muffins per serving) - 19g PRO, 43g CHO, 16g FAT Serves 4: -100g of oats -2 scoops of protein powder -1 tsp of baking powder & cinnamon -2 bananas mashed -2 eggs -2 tbsp of maple syrup -45g of peanut butter -20g of melted butter -20g of dark chocolate & a handful of walnuts chopped Method: 1. Mix together all of the dry ingredients. 2. Mash the bananas and mix with the eggs, butter, maple syrup and peanut butter. Add in the chocolate and some walnuts. Mix together until combined. 3. Spray/grease a muffin tin and pour in the mixture. Top with some more walnuts. Bake at 180°C for about 15-20 mins. LUNCH: •Creamy pasta bake •410 kcals per portion - 45g PRO, 48g CHO, 7g FAT Serves 4: -200g of uncooked pasta -400g of uncooked chicken breast -1 red onion -2 garlic cloves -1 tsp of oregano & paprika -1 reduced salt chicken stock cube -30g of cheddar & 15g of light mozzarella -100g of broccoli -15g of butter -1 tbsp of flour -400ml of skimmed milk -1 tsp of Dijon mustard -20g of breadcrumbs Method: 1. Chop the broccoli and boil until cooked. Fry the chicken in a pan with the garlic, red onion, oregano, paprika and salt/pepper. Add the broccoli to the chicken once cooked and set aside. 2. Add the pasta to boiling water and crumble in the stock cube. 3. Melt the butter in a pan. Add the flour and whisk until it makes a paste. Add the milk in a little at a time and keep whisking until the lumps have gone. Add in the Dijon mustard and salt/pepper. Simmer until it thickens. 4. Add in half of the cheddar and mozzarella and mix. Pour in the pasta with some of the pasta water. Mix the pasta and the creamy sauce into the chicken and broccoli. Add to a pan and top with the breadcrumbs and the rest of the cheese mix. 5. Put in the oven for about 15 mins until browned and the cheese is melted. 6. Divide into four portions. Enjoy! #mealprep #EasyRecipes #highproteinlowcalorie

MEAL PREP SUNDAYS 🍽️ This weeks meal prep features some banana peanut butter muffins for breakfast and a creamy pasta bake for lunch. Make sure to save for future meal prepping! BREAKFAST: •Banana Peanut Butter Oat Muffins •385 kcals per serving (3 muffins per serving) - 19g PRO, 43g CHO, 16g FAT Serves 4: -100g of oats -2 scoops of protein powder -1 tsp of baking powder & cinnamon -2 bananas mashed -2 eggs -2 tbsp of maple syrup -45g of peanut butter -20g of melted butter -20g of dark chocolate & a handful of walnuts chopped Method: 1. Mix together all of the dry ingredients. 2. Mash the bananas and mix with the eggs, butter, maple syrup and peanut butter. Add in the chocolate and some walnuts. Mix together until combined. 3. Spray/grease a muffin tin and pour in the mixture. Top with some more walnuts. Bake at 180°C for about 15-20 mins. LUNCH: •Creamy pasta bake •410 kcals per portion - 45g PRO, 48g CHO, 7g FAT Serves 4: -200g of uncooked pasta -400g of uncooked chicken breast -1 red onion -2 garlic cloves -1 tsp of oregano & paprika -1 reduced salt chicken stock cube -30g of cheddar & 15g of light mozzarella -100g of broccoli -15g of butter -1 tbsp of flour -400ml of skimmed milk -1 tsp of Dijon mustard -20g of breadcrumbs Method: 1. Chop the broccoli and boil until cooked. Fry the chicken in a pan with the garlic, red onion, oregano, paprika and salt/pepper. Add the broccoli to the chicken once cooked and set aside. 2. Add the pasta to boiling water and crumble in the stock cube. 3. Melt the butter in a pan. Add the flour and whisk until it makes a paste. Add the milk in a little at a time and keep whisking until the lumps have gone. Add in the Dijon mustard and salt/pepper. Simmer until it thickens. 4. Add in half of the cheddar and mozzarella and mix. Pour in the pasta with some of the pasta water. Mix the pasta and the creamy sauce into the chicken and broccoli. Add to a pan and top with the breadcrumbs and the rest of the cheese mix. 5. Put in the oven for about 15 mins until browned and the cheese is melted. 6. Divide into four portions. Enjoy! #mealprep #EasyRecipes #highproteinlowcalorie

About

Robot

Legal

Privacy Policy