@wyn.anh31: #phanthiet #fyp #vitamin #viral

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Friday 04 September 2026 05:18:43 GMT
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ltra19
Trâm Anh :
ôh nàng tiên cá cũng có thật
2026-09-04 05:24:41
1
luunguyentuongvy_13
𝒯𝓊𝑜𝓃𝑔 𝒱𝓎ᥫ᭡ :
về chở em theo với😞
2026-09-04 05:31:25
1
tai.thu62
Tài Thư :
đi chơi bỏ tôi lại là sao?
2026-09-04 06:00:51
1
hiennnthaooo
Em bé🐣 :
Quá ít hình. Chị hem tinnn
2026-09-05 04:09:11
0
thlynh_day
ừ :
2026-09-04 05:29:09
1
namthanlanhlung.36
siêu cấp bá khí :
2026-09-04 05:33:52
0
bh.xinhh
bh :
thêm lon nữa chắc ngủ ngoài biển r
2026-09-04 05:26:05
1
thanhtung_0306.07
ThanhTung :
tày
2026-09-04 05:24:33
1
thlynh_day
ừ :
tấm bự đâu
2026-09-04 05:28:47
1
namthanlanhlung.36
siêu cấp bá khí :
kéo biển về biên hoà cho t
2026-09-04 05:33:35
1
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Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Quick one-pot-style creamy orecchiette with roasted butternut squash blended into a high-protein Greek yogurt sauce, browned chicken sausage, baby kale for fiber, and crispy sage — family-friendly and ready in about 30 minutes. Ingredients: - 8 oz orecchiette pasta - 1 small butternut squash (about 1½ lb), peeled, seeded and cut into 1-inch cubes (about 4 cups) - 1 tablespoon olive oil - 3 cloves garlic, peeled - 1/2 cup low-sodium chicken broth - 1/4 cup plain Greek yogurt (2% or whole) - 1/4 teaspoon ground nutmeg - Salt to taste (about 1/2 to 3/4 teaspoon) - Freshly ground black pepper to taste - 12 oz fully cooked chicken sausage (mild or Italian), sliced 1/4-inch thick (about 2 links) - 1 tablespoon olive oil (for sausage) - 8-10 fresh sage leaves - 3 cups baby kale, tough stems removed - 1/3 cup freshly grated Parmesan cheese, plus extra for serving - 1 tablespoon butter (optional, for silkier sauce) - Red pepper flakes (optional, pinch for adults) Instructions: 1. Preheat oven to 425°F (220°C) and toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a rimmed baking sheet with garlic cloves; roast until tender and caramelized, about 20-25 minutes 2. Bring a large pot of salted water to a boil and cook orecchiette according to package directions until al dente; reserve 1 cup pasta cooking water, then drain pasta ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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