NuNa
Region: ID
Tuesday 17 March 2026 13:40:11 GMT
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Idk :
U should follow me back
2026-03-17 13:52:04
2
♐Anna☑️ :
fl back please 🥺
2026-03-18 12:39:52
1
NUNA :
🥰
2026-03-18 11:51:53
0
®@hm@ D (®@ZK@ :
🥰
2026-04-11 12:06:12
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Asisah R.D :
🥰🥰🥰
2026-03-17 14:03:50
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ikrargtg🤞 :
orng indo kn bg?
2026-03-19 02:22:17
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![Not making this would be a missed-steak🥩✨!!! [~595 cals 57g protein] - I just updated my cookbooks AND they’re 50% off to celebrate my bday!! Find them in my bio 👀💖 (Steak) ✰ 10 oz ribeye steak ✰ salt and pepper ✰ 1 tsp oil ✰ 2 tbsp low fat butter ✰ 2 Rosemary stem (Pasta) ✰ 6 oz rigatoni ✰ 1 cup nonfat cottage cheese ✰ 1 oz shredded Parmesan ✰ 2-3 garlic cloves ✰ 1/4 cup fairlife milk ✰ Italian seasoning ✰ salt and pepper 1. Boil water and cook pasta until al dente. 2. Preheat pan to med-high. 3. Dry steak on both with paper towel then add salt to both sides. 4. Add 1 tsp oil to pan (I used avo) then press down with spatula for 1 minute and let cook for another minute then flip steak and repeat. 5. Remove heat from pan then add butter and rosemary (optional: also add shallots and garlic for more flavor). 6. Toss butter on steak for about a minute then remove steak from pan and let sit for about 5 minutes before cutting against the grain. 7. Blend together cottage cheese, Parmesan, garlic cloves, milk, Italian seasoning, salt and pepper until smooth then add to the same pan the steak was on to get the juices in the sauce. (Make sure pan is not very hot so sauce doesn’t curdle. 8. Add rigatoni to sauce and combine. 9. Plate and enjoy! Makes 3 servings (macros per serving) 595 cals 22g fat 40g carb 57g protein](/video/cover/7673278239116135693.webp)
