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@yaashamotorskadawatha: Mt 15 new

YAASHA MOTORS
YAASHA MOTORS
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Region: LK
Friday 05 June 2026 08:39:16 GMT
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dulsaragithmin
panther :
හරි ශෝක් 🤣 ඉස්සරහට වැඩි උනොත්
2026-06-05 16:22:36
0
user300avinash
🦋⃟≛⃝𝑨𝒗𝒊𝒏𝒂𝒔𝒉_𝑨𝒗𝒊`🖤࿐ :
R15 vision 4.0 Metallic black ?
2026-06-05 09:58:23
0
achintha.lansakar
Achintha P. Lansakara :
MT 10 එක තියනවද , ඔයාලගෙන් ගන්න පුලුවන්ද ගෙනාවොත් රෙජිස්ටර් කරන්න පුලුවන්ද විස්තරේ දාන්නකො ටිකක් ?
2026-06-05 08:44:58
1
chanuxkn
Chanux Quotes :
මේක ඉන්දියන්ද
2026-06-05 15:10:18
0
shenal_officil
𝙎𝙝𝙚𝙣𝙖𝙡 𝙍𝙤𝙙𝙧𝙞𝙜𝙤🦕” :
🖤
2026-06-05 08:53:32
2
silpodda3
乂❤🄿🄾🄳🄳🄰❤乂 :
❤️❤️❤️
2026-06-05 14:38:17
0
yositamindada38
Y 🫀 :
@Fɪɴɪx ツ
2026-06-05 14:51:29
0
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dippin’ dinner: proscitto-wrapped chicken with beans and greens. full recipe below and preorder my cookbook from the link in my bio! 1 large (29oz) can of cannellini beans, drained 2 cups finely chopped kale 3 garlic cloves, minced or grated Zest and juice of a lemon 1/2 tsp red pepper flakes 2 cups chicken broth 1 1/2 tbsp cornstarch 4 boneless, skinless chicken breasts 1 small jar sun-dried tomato pesto (I use Rao’s brand) 8 slices of prosciutto 1 tbsp olive oil Chopped parsley and parmesan cheese, for serving (optional) Crusty bread, for dippin’ Preheat the oven to 375F. In a large 9x13” casserole dish, add the beans, kale, garlic, lemon zest and half of the juice (reserve the remaining juice for later), red pepper flakes and a generous pinch of salt. Whisk together the broth with the cornstarch and add it to the dish; stir to thoroughly combine. Season each piece of chicken lightly with salt and pepper (be careful with the salt or you can leave it out entirely since the prosciutto and pesto are already salty.) Spread a spoonful of pesto on top then wrap in two slices of prosciutto; nestle them into the dish and drizzle with olive oil. Cover with foil and bake for 20 minutes, then uncover and bake for another 20 minutes, or until bubbling and crispy on top. Squeeze the rest of the lemon over everything. Serve topped with parsley and parmesan if you want, plus crusty bread for dipping. #EasyRecipe #onepotmeal #weeknightdinner #FoodTok #chickenrecipes
dippin’ dinner: proscitto-wrapped chicken with beans and greens. full recipe below and preorder my cookbook from the link in my bio! 1 large (29oz) can of cannellini beans, drained 2 cups finely chopped kale 3 garlic cloves, minced or grated Zest and juice of a lemon 1/2 tsp red pepper flakes 2 cups chicken broth 1 1/2 tbsp cornstarch 4 boneless, skinless chicken breasts 1 small jar sun-dried tomato pesto (I use Rao’s brand) 8 slices of prosciutto 1 tbsp olive oil Chopped parsley and parmesan cheese, for serving (optional) Crusty bread, for dippin’ Preheat the oven to 375F. In a large 9x13” casserole dish, add the beans, kale, garlic, lemon zest and half of the juice (reserve the remaining juice for later), red pepper flakes and a generous pinch of salt. Whisk together the broth with the cornstarch and add it to the dish; stir to thoroughly combine. Season each piece of chicken lightly with salt and pepper (be careful with the salt or you can leave it out entirely since the prosciutto and pesto are already salty.) Spread a spoonful of pesto on top then wrap in two slices of prosciutto; nestle them into the dish and drizzle with olive oil. Cover with foil and bake for 20 minutes, then uncover and bake for another 20 minutes, or until bubbling and crispy on top. Squeeze the rest of the lemon over everything. Serve topped with parsley and parmesan if you want, plus crusty bread for dipping. #EasyRecipe #onepotmeal #weeknightdinner #FoodTok #chickenrecipes


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