@segzshxshbx:

✨𝙨ኣ𝙠ዊ ሕ𝙜𝓪🅦𝓲7🚭⚔️💸🦅

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Tuesday 04 August 2026 10:52:56 GMT

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Sᴀᴍᴀ Sᴀᴍ 50 :

Why are you running bro 😂

2026-08-04 18:43:23

0

werena💙🇨🇦🙏 :

eway hibey hawey💔 😅🫣🫢

2026-08-04 18:55:45

2

『Ｂｅｋ』 :

sigma will work for you 😁👌

2026-08-05 00:58:51

0

Båbÿ ġįřľ 👸🏼💸🤎 :

Bye 👋🥹🤭

2026-08-04 20:08:21

1

ሲዒድ ምስ ገመሉ :

sorry sorry sorry

2026-08-04 18:46:01

0

abraham07263797on :

I feel his pain 😂😂

2026-08-04 19:18:00

6

ኣዝማሪኖ ሑብ ድራራ☆°👸 :

Ok bye 👋 🤣

2026-08-04 14:44:38

6

Jerry🤴🏾🦋14👸🏻 :

ኣዋልድ ፀጊበን😩💔😂😂

2026-08-04 23:39:14

0

𝐌🫅🏼ምስጢር🔐 𝐥𝐛𝐞𝐲💔 ኔርካ🥹 :

ዛዘፈን ግን እፍፍ💔😢

2026-08-05 00:54:00

0

❦~𝒀ø𝒏𝒊²¹✞~𖣔 :

chaw😁😂

2026-08-04 17:24:29

1

mafeya mafeya :

2026-08-04 19:52:57

0

ملكة نفسها👩‍🎓🇫🇷🌸 :

🏃‍♀️😂

2026-08-04 20:09:48

0

buf buf🙅‍♂️07 :

hhh

2026-08-04 21:00:40

0

ታክሲ ናመዳም :

ዘፈኑስ😌

2026-08-04 21:21:05

0

Neymar :

Nice🤣🤣🤣

2026-08-04 20:45:52

0

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Here are three easy rotisserie chicken meals that are in my dinner rotation. Just pick up a rotisserie chicken, or two, or three and make a meal prep out of it. I tried a new red enchilada sauce and it was seriously delicious. I was skeptical about the peanut butter, but then I was pleasantly surprised with how delicious it tasted. My entire family loved it! Here are the recipes and instructions. *Chicken Alfredo 3 tablespoons salted butter 3 garlic cloves, minced 1 teaspoon onion powder 4 cups heavy cream 1 cup shredded Parmesan cheese 1/2 teaspoon fine sea salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste 1 tbsp parsley leaves 16 oz penne pasta 3-4 cups shredded chicken 1 broccoli head, cut into bite sized pieces 1. Cook pasta according to the package instructions until al dente, stirring occasionally. 2. While the pasta cooks, in a small saucepan over medium heat, melt the butter. Add the garlic and onion powder and whisk for 30 seconds, just until fragrant. Whisk in the cream and bring the mixture to a simmer. Reduce the heat to low and add the Parmesan. Whisk until the cheese is melted into the sauce, 1 to 2 minutes. Be careful not to let the sauce boil. Turn off the heat then season with salt and pepper. Add more if needed. 3. Add chicken, broccoli and pasta and toss until everything is coated. Optional: add red pepper flakes for a little kick *Chicken Noodle Soup 3 cups shredded chicken 3 Tbsp avocado oil 2 medium carrots, sliced into thin circles 4 large sticks of celery, finely diced 1 small/medium onion, finely diced 8 cups chicken stock 4 cups water 4 medium potatoes, peeled and cubed 2 bay leaves 2 Tbsp parsley 1 1/2 tsp fine sea salt, plus more to taste 1/2 tsp black pepper 1 1/2 cups egg noodle pasta, or use 3/4 cup small pasta 1 garlic glove, minced Directions: 1. In a large soup pot over medium- high heat, add 2 Tbsp olive oil. Once oil is hot, add onions, carrots, and celery and sauté until softened and golden, stirring frequently for 5-7 minutes. 2. Add broth, water, potatoes, bay leaf, 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil and continue cooking at a medium boil for 10 minutes 3. Add pasta and chicken and cook for 5 minutes or until pasta and potatoes are tender. Add more salt and pepper to taste. 4. Press in 1 garlic clove and stir in parsley then remove from heat and enjoy. *Green Sauce Enchiladas 15-20 corn tortillas (you can make as many or little as you want) 28 ounce can of Las Palmas Green Chile Enchilada Sauce Avocado oil (enough to cover the bottom of a pan) 1/4 of an onion, diced 2 tsp dried oregano 1 to 2 cups shredded chicken 3/4 tbsps white vinegar Directions: 1. Add oil to a pan and heat on medium/low heat. 2. Take a stack of 5-10 tortillas, wrap in a paper towel and microwave for a minute. Just enough to soften so they don't break when handled. 3. Once oil is hot, add the tortillas one by one and allow them to lightly fry (2 to 3 seconds) then remove from oil and place them on paper towels to drain. 4. Heat sauce in a medium sized sauce pan on low and bring to a simmer. Remove and set aside. 5. Chop 1/4 cup onion and add about 3/4 tbsp of white vinegar and dried oregano. Mix to combine and set aside. Assemble: To eat right away- -dip oiled tortillas into sauce. Add shredded chicken and about 1 tsp of the onion, oregano, vinegar mixture then roll up tightly and place in pan with the seam side down. Repeat process with the remaining tortillas. When you plate them, top with shredded lettuce, queso fresco, and a few slices of avocado. You can also add sour cream and hot sauce. 😉 To freeze them and serve later- *prepare everything the same way but DO NOT add the sauce. Heat and add the sauce when you are ready to eat them. *Red Sauce Enchiladas Recipe in comments. I reached my character limit. 😂#TikTokCreatorSearchInsightsIncentive #rotisseriechicken #cooking #fypツ #foryoupage

Here are three easy rotisserie chicken meals that are in my dinner rotation. Just pick up a rotisserie chicken, or two, or three and make a meal prep out of it. I tried a new red enchilada sauce and it was seriously delicious. I was skeptical about the peanut butter, but then I was pleasantly surprised with how delicious it tasted. My entire family loved it! Here are the recipes and instructions. *Chicken Alfredo 3 tablespoons salted butter 3 garlic cloves, minced 1 teaspoon onion powder 4 cups heavy cream 1 cup shredded Parmesan cheese 1/2 teaspoon fine sea salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste 1 tbsp parsley leaves 16 oz penne pasta 3-4 cups shredded chicken 1 broccoli head, cut into bite sized pieces 1. Cook pasta according to the package instructions until al dente, stirring occasionally. 2. While the pasta cooks, in a small saucepan over medium heat, melt the butter. Add the garlic and onion powder and whisk for 30 seconds, just until fragrant. Whisk in the cream and bring the mixture to a simmer. Reduce the heat to low and add the Parmesan. Whisk until the cheese is melted into the sauce, 1 to 2 minutes. Be careful not to let the sauce boil. Turn off the heat then season with salt and pepper. Add more if needed. 3. Add chicken, broccoli and pasta and toss until everything is coated. Optional: add red pepper flakes for a little kick *Chicken Noodle Soup 3 cups shredded chicken 3 Tbsp avocado oil 2 medium carrots, sliced into thin circles 4 large sticks of celery, finely diced 1 small/medium onion, finely diced 8 cups chicken stock 4 cups water 4 medium potatoes, peeled and cubed 2 bay leaves 2 Tbsp parsley 1 1/2 tsp fine sea salt, plus more to taste 1/2 tsp black pepper 1 1/2 cups egg noodle pasta, or use 3/4 cup small pasta 1 garlic glove, minced Directions: 1. In a large soup pot over medium- high heat, add 2 Tbsp olive oil. Once oil is hot, add onions, carrots, and celery and sauté until softened and golden, stirring frequently for 5-7 minutes. 2. Add broth, water, potatoes, bay leaf, 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil and continue cooking at a medium boil for 10 minutes 3. Add pasta and chicken and cook for 5 minutes or until pasta and potatoes are tender. Add more salt and pepper to taste. 4. Press in 1 garlic clove and stir in parsley then remove from heat and enjoy. *Green Sauce Enchiladas 15-20 corn tortillas (you can make as many or little as you want) 28 ounce can of Las Palmas Green Chile Enchilada Sauce Avocado oil (enough to cover the bottom of a pan) 1/4 of an onion, diced 2 tsp dried oregano 1 to 2 cups shredded chicken 3/4 tbsps white vinegar Directions: 1. Add oil to a pan and heat on medium/low heat. 2. Take a stack of 5-10 tortillas, wrap in a paper towel and microwave for a minute. Just enough to soften so they don't break when handled. 3. Once oil is hot, add the tortillas one by one and allow them to lightly fry (2 to 3 seconds) then remove from oil and place them on paper towels to drain. 4. Heat sauce in a medium sized sauce pan on low and bring to a simmer. Remove and set aside. 5. Chop 1/4 cup onion and add about 3/4 tbsp of white vinegar and dried oregano. Mix to combine and set aside. Assemble: To eat right away- -dip oiled tortillas into sauce. Add shredded chicken and about 1 tsp of the onion, oregano, vinegar mixture then roll up tightly and place in pan with the seam side down. Repeat process with the remaining tortillas. When you plate them, top with shredded lettuce, queso fresco, and a few slices of avocado. You can also add sour cream and hot sauce. 😉 To freeze them and serve later- *prepare everything the same way but DO NOT add the sauce. Heat and add the sauce when you are ready to eat them. *Red Sauce Enchiladas Recipe in comments. I reached my character limit. 😂#TikTokCreatorSearchInsightsIncentive #rotisseriechicken #cooking #fypツ #foryoupage

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