@jetszy.aep: Ellie’s revenge || #elliewilliams #tlou2 #edit

Jetszy.aep

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Saturday 08 August 2026 20:09:58 GMT

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𝘦𝘥𝘥𝘪𝘦 :

killed all of her friends too 💀

2026-08-08 20:12:36

0

𝕊𝕥𝕠𝕣𝕞™ :

Amazing

2026-08-09 14:19:05

1

Len4 :

Peak

2026-08-09 15:24:59

1

korra<𝟑 ✧ :

PEAKK🩷

2026-08-08 20:23:08

1

𝙹𝚕𝚟𝚗𝚝𝟽𝚟 :

Impressive as always jetszy🙏🙏

2026-08-08 22:35:37

1

Pooks :

Holy fuck that’s peakness

2026-08-08 20:19:40

1

Paradox :

Tufffff ❤️

2026-08-09 01:08:30

1

_piki_04 :

ate

2026-08-09 03:09:45

1

malpoyy⚯͛ :

TUFF

2026-08-08 22:44:34

1

Mike :

Tuffy

2026-08-08 20:43:01

1

sxnkie.aepᴵᴸᴬ GD :

Peakkk

2026-08-08 23:54:27

1

𝙑𝙀𝙉.𝙁𝙑𝙇 :

Peak 🔥

2026-08-08 20:34:47

0

f1fanmax.aep :

tuff

2026-08-08 20:11:46

1

ℬ𝒶𝓁𝒶𝓏𝓈𖣂 :

Smoothie!!

2026-08-09 13:09:08

1

shadow :

So Good Jetszy❤️🫶

2026-08-09 15:03:46

1

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Other Videos

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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8 boneless chicken thighs ½ cup olive oil, or avocado oil 4 tablespoons soy sauce 4 tablespoons Worcestershire sauce 4 tablespoon honey 4 tablespoons balsamic vinegar ½ tablespoon minced garlic 4 teaspoons smoked paprika Mesquite Seasoning, or salt, pepper, and ancho chili pepper Combine all the ingredients in a mixing bowl and blend well. Add the chicken to a large ziplock bag and then pour in the marinade. Make sure the chicken is covered and let sit in the fridge for at least 4 hours. Remove from the fridge and let it rest on the counter. Meanwhile preheat the smoker or grill to 350 degrees F. and put all the coals on one end. Place the thighs on the indirect end and shut the lid, add a chunk or your favorite smoking wood and let them cook for about 15 to 20 minutes or until the internal temp is 150 degrees F. Then move to the direct end of grill and cook for another 5 to 10 minutes, flipping on occasion Cook until the internal temp is about 170 degrees F. Remove from the grill, let them rest about 5 minutes and serve S#chickenthighs #Grilling #Tiktokshop #Cooking

8 boneless chicken thighs ½ cup olive oil, or avocado oil 4 tablespoons soy sauce 4 tablespoons Worcestershire sauce 4 tablespoon honey 4 tablespoons balsamic vinegar ½ tablespoon minced garlic 4 teaspoons smoked paprika Mesquite Seasoning, or salt, pepper, and ancho chili pepper Combine all the ingredients in a mixing bowl and blend well. Add the chicken to a large ziplock bag and then pour in the marinade. Make sure the chicken is covered and let sit in the fridge for at least 4 hours. Remove from the fridge and let it rest on the counter. Meanwhile preheat the smoker or grill to 350 degrees F. and put all the coals on one end. Place the thighs on the indirect end and shut the lid, add a chunk or your favorite smoking wood and let them cook for about 15 to 20 minutes or until the internal temp is 150 degrees F. Then move to the direct end of grill and cook for another 5 to 10 minutes, flipping on occasion Cook until the internal temp is about 170 degrees F. Remove from the grill, let them rest about 5 minutes and serve S#chickenthighs #Grilling #Tiktokshop #Cooking

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