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Its Brendah Brexy
Its Brendah Brexy
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Tuesday 25 March 2025 06:54:04 GMT
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Sheet Pan Taco Mac & Cheese THE SHEET PAN MEAL PREP SERIES Episode 10 PER SERVING (Makes 13)  560 Calories 45g Protein 65g Carbs 13g Fat - Veggies: Yellow bell peppers (4) Red bell peppers (4) Onions (2) Salt Taco Beef: 93% ground beef (1350g / 48oz) Taco seasoning (3 packets / ~90g) Red enchilada sauce (150g / 0.5 cups) Cumin (1 tsp) Optional: Tajin (1 tsp)  Pasta: Elbow pasta (896g / 32oz) Cheese Sauce: 2% cottage cheese (900g / 3.75 cups)  Light sour cream (60g / 0.25 cup)  Cheddar powder (60g / 2 packets)  Reduced fat cheddar (120g / 1 cup) Nutritional yeast (20g / 2 Tbsp) Fat free milk (240g / 1 cup) Habanero hot sauce, to taste Salt, to taste  Garnish: Chopped Cilantro (1-2 bundles) - Instructions: 1.) Preheat oven to 425°F. Add diced bell peppers and onions to a high-sided sheet pan or roasting pan. Roast for 20 minutes, or until softened 2.) Transfer half of the roasted vegetables to a bowl and set aside. Spread ground beef over the remaining vegetables on the sheet pan. Add taco seasoning, cumin, Tajín, and enchilada sauce. Mix. 3.) Broil on low for 10–15 mins, until beef is cooked through 4.) In a blender, combine cottage cheese, sour cream, cheddar powder, shredded cheddar, nutritional yeast, milk, and hot sauce. Blend until smooth. 6.) Once beef is done, return the reserved vegetables to the sheet pan, along with cooked pasta and blended cheese sauce. Stir until everything is fully coated and creamy. Garnish with chopped cilantro. Divide into 13 equal servings, and enjoy! - SHEET PAN OPTIONS  Option 1.) High-Sided Sheetcake Pan (NordicWare) 17.3”x12.4”x2” Option 2.) Handi-Foil Medium Rack Roaster Pan 15”x11”x3” (Disposable foil roasting pan you can find in virtually any grocery store) - #stealthhealth #mealprep #sheetpanrecipes
Sheet Pan Taco Mac & Cheese THE SHEET PAN MEAL PREP SERIES Episode 10 PER SERVING (Makes 13) 560 Calories 45g Protein 65g Carbs 13g Fat - Veggies: Yellow bell peppers (4) Red bell peppers (4) Onions (2) Salt Taco Beef: 93% ground beef (1350g / 48oz) Taco seasoning (3 packets / ~90g) Red enchilada sauce (150g / 0.5 cups) Cumin (1 tsp) Optional: Tajin (1 tsp) Pasta: Elbow pasta (896g / 32oz) Cheese Sauce: 2% cottage cheese (900g / 3.75 cups) Light sour cream (60g / 0.25 cup) Cheddar powder (60g / 2 packets) Reduced fat cheddar (120g / 1 cup) Nutritional yeast (20g / 2 Tbsp) Fat free milk (240g / 1 cup) Habanero hot sauce, to taste Salt, to taste Garnish: Chopped Cilantro (1-2 bundles) - Instructions: 1.) Preheat oven to 425°F. Add diced bell peppers and onions to a high-sided sheet pan or roasting pan. Roast for 20 minutes, or until softened 2.) Transfer half of the roasted vegetables to a bowl and set aside. Spread ground beef over the remaining vegetables on the sheet pan. Add taco seasoning, cumin, Tajín, and enchilada sauce. Mix. 3.) Broil on low for 10–15 mins, until beef is cooked through 4.) In a blender, combine cottage cheese, sour cream, cheddar powder, shredded cheddar, nutritional yeast, milk, and hot sauce. Blend until smooth. 6.) Once beef is done, return the reserved vegetables to the sheet pan, along with cooked pasta and blended cheese sauce. Stir until everything is fully coated and creamy. Garnish with chopped cilantro. Divide into 13 equal servings, and enjoy! - SHEET PAN OPTIONS Option 1.) High-Sided Sheetcake Pan (NordicWare) 17.3”x12.4”x2” Option 2.) Handi-Foil Medium Rack Roaster Pan 15”x11”x3” (Disposable foil roasting pan you can find in virtually any grocery store) - #stealthhealth #mealprep #sheetpanrecipes

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