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@mady_leigh: Bet you won’t like and follow 🤭💍❤️ #6yearstogether #floridamom #ring #likeandfollow @Colby smith can’t back out now 😆

Madyson | sahm💕
Madyson | sahm💕
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Region: US
Wednesday 07 January 2026 20:03:34 GMT
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Comments

timm0918
Timothy Bednarczyk :
Good luck
2026-01-07 20:32:32
1
leahdakin
Leah dakin :
Gettt that ringgg!!🤩
2026-01-08 04:12:50
1
annamarie138
Anna Marie :
Commenting so you can get that ring girllllll
2026-01-07 23:57:03
1
lindsayneal219
Linds🏜️🌵🃏 :
Me liking, commenting and reposting just so you can get that ring!!!
2026-01-09 02:13:43
0
vivalajuicy.la
Delanie :
“lol” is so blue collar coded (hoping I’m right)
2026-01-09 21:35:50
1
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Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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