@ar11086: مااقصد شي #شونق #راكان #الحضن#الدو_المخفي_شونق_راكان #راكان_شونق_افضل_دو #راكشونق#الدو#fyp #keşfetteyizzz #Love #fyp #RR #Rakan #sad

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Saturday 23 November 2024 17:23:12 GMT

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شلون حضنهه وكيف مسك راسه وضمه🫨🫨

2024-11-23 19:28:18

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Lujain ⚯͛🇯🇴🇵🇸 :

اسم المقطع😭😭😭؟

2024-11-26 14:08:29

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مشاعل محمد🇸🇦 :

شسم الفيدد؟؟

2024-11-25 15:24:28

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وش تبي باسمي ؟!! :

ابي الفكره عادي

2024-11-25 10:33:03

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$$$ :

الافضضلل😋😋😋😋😋

2024-11-23 18:50:16

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Slow cooker BBQ Pulled chicken burger - I am definitely going to experiment with more slow cooker recipes after this! Super easy and very low effort - This was 565 calories & 55g of protein for 1/4 of the pulled chicken mixture and 1/2 of the coleslaw mixture- which didn’t all fit in the bun so you can have this on the side or just save it for another time. Feel free to portion this how you want, it’s great to store the chicken in the fridge for easy and tasty protein that’s ready to go. You can also customise this however you want - Whatever sauce you want on the burger, cheese or no cheese You don’t have to make the coleslaw you could just add in pickles or lettuce, whatever you like. The coleslaw does add some good volume in though, so it may not be as filling if you remove it. For the pulled chicken (4 portions worth): - 600g chicken breast (raw weight) - 100g low calorie BBQ sauce (I used dr wills) - 40g honey - 200ml chicken stock + 1/2 cube - 1 tbsp Worcester sauce - 1 tbsp smoked paprika - 1 tbsp garlic granules - 1 burger bun per portion. For the the coleslaw (2 portions worth): - 100g cabbage - 100g carrot - 30g greek yoghurt - 1 tsp wholegrain mustard - Salt and pepper Add chicken to a slow cooker along with chicken stock, low calorie BBQ sauce, honey, Worcestershire sauce, paprika and garlic granules. Put the lid on and then cook on high for 3-4 hours until the chicken becomes tender. This took about 3 and a half hours, and pulled apart easily - You can serve this now but it’s also great to store in the fridge for easy protein to add into a meal. You can make the coleslaw whilst this is cooking by chopping up cabbage and shredding carrot. Add some salt and leave for 5 minutes and then squeeze out and drain the liquid from the veg. Now add in greek yoghurt, wholegrain mustard and seasoning to taste. Finally assemble your bun with the coleslaw, chicken, any sauce you like, cheese, some fire and then put the lid on. The whole portion of chicken and coleslaw didn’t fit in the bun comfortably so you can have this on the side or save if for another time - Enjoy!

Slow cooker BBQ Pulled chicken burger - I am definitely going to experiment with more slow cooker recipes after this! Super easy and very low effort - This was 565 calories & 55g of protein for 1/4 of the pulled chicken mixture and 1/2 of the coleslaw mixture- which didn’t all fit in the bun so you can have this on the side or just save it for another time. Feel free to portion this how you want, it’s great to store the chicken in the fridge for easy and tasty protein that’s ready to go. You can also customise this however you want - Whatever sauce you want on the burger, cheese or no cheese You don’t have to make the coleslaw you could just add in pickles or lettuce, whatever you like. The coleslaw does add some good volume in though, so it may not be as filling if you remove it. For the pulled chicken (4 portions worth): - 600g chicken breast (raw weight) - 100g low calorie BBQ sauce (I used dr wills) - 40g honey - 200ml chicken stock + 1/2 cube - 1 tbsp Worcester sauce - 1 tbsp smoked paprika - 1 tbsp garlic granules - 1 burger bun per portion. For the the coleslaw (2 portions worth): - 100g cabbage - 100g carrot - 30g greek yoghurt - 1 tsp wholegrain mustard - Salt and pepper Add chicken to a slow cooker along with chicken stock, low calorie BBQ sauce, honey, Worcestershire sauce, paprika and garlic granules. Put the lid on and then cook on high for 3-4 hours until the chicken becomes tender. This took about 3 and a half hours, and pulled apart easily - You can serve this now but it’s also great to store in the fridge for easy protein to add into a meal. You can make the coleslaw whilst this is cooking by chopping up cabbage and shredding carrot. Add some salt and leave for 5 minutes and then squeeze out and drain the liquid from the veg. Now add in greek yoghurt, wholegrain mustard and seasoning to taste. Finally assemble your bun with the coleslaw, chicken, any sauce you like, cheese, some fire and then put the lid on. The whole portion of chicken and coleslaw didn’t fit in the bun comfortably so you can have this on the side or save if for another time - Enjoy!

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