@f.ocus44: #CapCut #maman #fauve #danseaveclesstars #quotidien

@f.ocus
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Tuesday 09 June 2026 20:38:01 GMT
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Ils sont vraiment trop beaux ensemble
2026-06-10 11:29:34
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Cheesy Enchilada Rice Bake  BIG BATCH Meal Prep, Episode 4 Per Serving (Makes 13): 645 cals 50g protein 65g carbs 19g Fat - Rice: 720g (4 cups) Jasmine rice, dry 1360g (6 cups) water 2 packets Sazón 1 Tbsp salt Garlic powder, to taste Beef Enchilada Mixture 1800g (64oz) 93% lean ground beef 20g (4 tsp) oil 800g (28oz) red enchilada sauce 400g (14oz) fire-roasted diced tomatoes 40g (2 Tbsp) honey Seasonings: 2 Tbsp chili powder 1.5 Tbsp salt 1 Tbsp each: garlic powder, onion powder, cumin Rice Bake Add-ins: 1 can (425g) refried beans 1 can (425g) black beans 200g (2 cups) fat-free mozzarella 360g (1.5 cups) full-fat Greek yogurt or sour cream 150g (1.5 cups) cheddar cheese (topping) Low-Cal Chipotle Sauce (blend) 200g (¾ cup) diced chipotles 200g (¾ cup) 0% Greek yogurt 20g (1 Tbsp) honey 10g (2 tsp) avocado oil Salt, to taste - Recommended Pan: Foil roasting pan - 15 x 11 x 3 inch “Handi-Foil Medium Rack Roaster Pan” (Place on top of a sheet pan for stability) - Instructions 1.) Add rice, water, Sazón, salt, and garlic powder to a foil pan. Cover, place on a sheet pan, and bake at 375°F for 50–60 minutes. Rest 10 minutes, then fluff. 2.) While rice cooks, heat a large pot over high. Add 10g oil per batch and sear beef in large chunks 4–5 minutes per side. Repeat, then return all beef and break apart. 3.) Add seasonings, enchilada sauce, tomatoes, and honey. Simmer ~10 minutes until thickened. 4.) Pour beef over rice. Add beans, mozzarella, and yogurt and mix. Top with cheddar and bake uncovered ~10 minutes until melted. 5.) Blend Chipotle sauce and drizzle over top. Divide into 13 servings. Store frozen for meal prep and microwave for 5-6 mins to reheat! #stealthhealth #mealprep #ricebake #bigbatchcooking
Cheesy Enchilada Rice Bake BIG BATCH Meal Prep, Episode 4 Per Serving (Makes 13): 645 cals 50g protein 65g carbs 19g Fat - Rice: 720g (4 cups) Jasmine rice, dry 1360g (6 cups) water 2 packets Sazón 1 Tbsp salt Garlic powder, to taste Beef Enchilada Mixture 1800g (64oz) 93% lean ground beef 20g (4 tsp) oil 800g (28oz) red enchilada sauce 400g (14oz) fire-roasted diced tomatoes 40g (2 Tbsp) honey Seasonings: 2 Tbsp chili powder 1.5 Tbsp salt 1 Tbsp each: garlic powder, onion powder, cumin Rice Bake Add-ins: 1 can (425g) refried beans 1 can (425g) black beans 200g (2 cups) fat-free mozzarella 360g (1.5 cups) full-fat Greek yogurt or sour cream 150g (1.5 cups) cheddar cheese (topping) Low-Cal Chipotle Sauce (blend) 200g (¾ cup) diced chipotles 200g (¾ cup) 0% Greek yogurt 20g (1 Tbsp) honey 10g (2 tsp) avocado oil Salt, to taste - Recommended Pan: Foil roasting pan - 15 x 11 x 3 inch “Handi-Foil Medium Rack Roaster Pan” (Place on top of a sheet pan for stability) - Instructions 1.) Add rice, water, Sazón, salt, and garlic powder to a foil pan. Cover, place on a sheet pan, and bake at 375°F for 50–60 minutes. Rest 10 minutes, then fluff. 2.) While rice cooks, heat a large pot over high. Add 10g oil per batch and sear beef in large chunks 4–5 minutes per side. Repeat, then return all beef and break apart. 3.) Add seasonings, enchilada sauce, tomatoes, and honey. Simmer ~10 minutes until thickened. 4.) Pour beef over rice. Add beans, mozzarella, and yogurt and mix. Top with cheddar and bake uncovered ~10 minutes until melted. 5.) Blend Chipotle sauce and drizzle over top. Divide into 13 servings. Store frozen for meal prep and microwave for 5-6 mins to reheat! #stealthhealth #mealprep #ricebake #bigbatchcooking

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