@zahraladyy:

zahraladyy

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Friday 10 April 2026 06:01:42 GMT

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Vebyy⚡ :

2026-04-10 19:43:21

0

restu :

😍🥰

2026-06-01 05:24:44

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? :

ganti baju kak😭🙏🥰

2026-04-10 08:40:56

5

clipp kesehatan jasmani. :

udah cantik baik calon istri Pula

2026-04-10 06:22:56

1

key khiara :

mode my nya mana

2026-04-10 09:09:35

1

Rijalnew :

ada yang mau beli ga?

2026-04-11 21:11:08

0

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Butternut Chicken Mac & Cheese🔥538 cals 56g protein 12g fat 54g carbs Cookbook in bio 🔗 Ingredients: this makes 6 meals 1 medium butternut squash (24 oz after roasted) 32 oz boneless, skinless chicken breast (raw weight) 10 oz dry rigatoni 1 whole garlic bulb 1 small yellow onion 1 cup fat free cottage cheese 1½ cups reduced fat shredded sharp cheddar ½ cup mild cheddar ½ cup grated Parmesan ½ cup skim milk ½ cup bone broth no salt added 1 tbsp olive oil Seasoning blend: 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp salt ½ tsp black pepper Directions: 1.Preheat your oven to 400°F. Wash the butternut squash, slice it lengthwise, and scoop out the seeds. Place both halves cut-side up in a large baking dish. 2.Slice the top off the garlic bulb to expose the cloves. Place it in the baking dish alongside the squash, and add your quartered yellow onion. Drizzle everything with olive oil, then evenly cover with the seasonings. Cover the garlic bulb loosely with aluminum foil to prevent burning. 3.Bake uncovered for 50 - 60 minutes, or until the squash is completely fork tender. Loosely lay foil over the top if you notice onions begin to brown too quickly 4.While everything roasts, cook your chicken breast using your preferred method until it reaches an internal temperature of 165°F. Cook your rigatoni according to package instructions. 5.Once roasted, allow the squash to cool slightly. Add 24 oz of the roasted squash to a blender. Squeeze in the softened garlic cloves and add the roasted onion, cottage cheese, milk, and bone broth. Blend until completely smooth and creamy. 6.Pour the creamy butternut sauce back into your baking dish. Stir in shredded sharp cheddar and parm 7.Add your cooked shredded chicken and pasta directly into the sauce. Fold everything together until evenly coated. Top with freshly grated mild cheddar cheese and parm evenly over the top. 8.Return to the oven at 400°F for 10–15 minutes For a golden, cheesy crust, switch your oven to broil for an additional 1–3 minutes, watching closely.Remove from the oven, divide into 6 meals, and enjoy! Follow for more #mealprep #chicken #macandcheese #healthyrecipes #dumpandbake

Butternut Chicken Mac & Cheese🔥538 cals 56g protein 12g fat 54g carbs Cookbook in bio 🔗 Ingredients: this makes 6 meals 1 medium butternut squash (24 oz after roasted) 32 oz boneless, skinless chicken breast (raw weight) 10 oz dry rigatoni 1 whole garlic bulb 1 small yellow onion 1 cup fat free cottage cheese 1½ cups reduced fat shredded sharp cheddar ½ cup mild cheddar ½ cup grated Parmesan ½ cup skim milk ½ cup bone broth no salt added 1 tbsp olive oil Seasoning blend: 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp salt ½ tsp black pepper Directions: 1.Preheat your oven to 400°F. Wash the butternut squash, slice it lengthwise, and scoop out the seeds. Place both halves cut-side up in a large baking dish. 2.Slice the top off the garlic bulb to expose the cloves. Place it in the baking dish alongside the squash, and add your quartered yellow onion. Drizzle everything with olive oil, then evenly cover with the seasonings. Cover the garlic bulb loosely with aluminum foil to prevent burning. 3.Bake uncovered for 50 - 60 minutes, or until the squash is completely fork tender. Loosely lay foil over the top if you notice onions begin to brown too quickly 4.While everything roasts, cook your chicken breast using your preferred method until it reaches an internal temperature of 165°F. Cook your rigatoni according to package instructions. 5.Once roasted, allow the squash to cool slightly. Add 24 oz of the roasted squash to a blender. Squeeze in the softened garlic cloves and add the roasted onion, cottage cheese, milk, and bone broth. Blend until completely smooth and creamy. 6.Pour the creamy butternut sauce back into your baking dish. Stir in shredded sharp cheddar and parm 7.Add your cooked shredded chicken and pasta directly into the sauce. Fold everything together until evenly coated. Top with freshly grated mild cheddar cheese and parm evenly over the top. 8.Return to the oven at 400°F for 10–15 minutes For a golden, cheesy crust, switch your oven to broil for an additional 1–3 minutes, watching closely.Remove from the oven, divide into 6 meals, and enjoy! Follow for more #mealprep #chicken #macandcheese #healthyrecipes #dumpandbake

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