@kingsolocash: Pray for Martinez 💙 guys #vira #fyp #nigeriatiktok🇳🇬🇳🇬🇳🇬 #chelseafc

solocash1🇨🇦

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Region: NG

Saturday 17 October 2026 13:13:59 GMT

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Comments

OLAMILEKAN :

Let pray for Martinez ooo🥺🥺

2026-10-17 16:03:06

3

estavao💯💯💯💯 1 :

may God save my team goalkeeper Martinez

2026-10-17 19:23:18

0

olamide frosh :

sorry my keeper

2026-10-17 19:26:30

0

GOD'S OWN👑 :

I pray for divine healing Martinez 🙏🙏

2026-10-17 15:56:43

3

ANDREW REAL🎗️ :

get well soon

2026-10-17 14:06:43

2

Shelton Vunganai :

sorry Martinez

2026-10-17 15:42:33

3

👑saylessQueen👑62 :

our prayers are with him always 💙💙💙💙

2026-10-17 14:42:26

36

adamstonyajefu0 :

Sorry man, I felt so bad, watching him leaving the pitch

2026-10-17 14:28:37

15

Izuchukwu Godian :

God please heal him 🙏🙏🙏

2026-10-17 15:35:07

4

vivian :

i am so sorry martines we pray for you as n chelsea fan

2026-10-17 15:42:48

4

Godson :

he will be okay but i will do dry fasting for him

2026-10-17 17:21:48

1

missing link 99 :

i prayer u will still come back to the squad i prayer we all miss u 😂🥶😹🤧

2026-10-17 15:30:58

4

Adeyemi Mubarak :

I am filling like crying for him

2026-10-17 17:12:17

1

THE REAL MAN 7 :

pls what happened to him

2026-10-17 14:37:44

4

Frank Mberede :

God 👑🙏 please help Martinez

2026-10-17 15:40:00

1

ORJIUGOANAWALUEZE👸❤️ :

Nawa ooo 😩

2026-10-17 14:18:13

1

Michael :

😢😢

2026-10-17 19:34:25

0

Iwinosa Monday :

please

2026-10-17 13:56:21

0

user1729396781024 :

God please 🙏🥺🙏🥺🥺

2026-10-17 19:04:08

0

Honest Guy :

😭😭😭😭😭😭

2026-10-17 19:32:05

0

Idgaf 🥵✌️ :

Quick recovery martinez 💙😪

2026-10-17 19:30:33

0

WOYENGIBUOMOYE PETER ISANI :

he will be ok soon

2026-10-17 19:45:58

0

Tested :

nothing will happen to him in Jesus name Amen

2026-10-17 19:14:58

0

Salla001 :

sorry my boy ♥️♥️💯💯

2026-10-17 19:45:19

1

Lovistique :

hmmmmm

2026-10-17 13:58:01

0

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Easy One-Pan Lasagna Ingredients (5 servings): • 1 tbsp olive oil • 1 lb (450 g) ground chicken • 1 medium yellow onion, finely diced • 8 oz (225 g) mushrooms, sliced • 4 garlic cloves, minced • 2 tbsp tomato paste • 1½ tsp Italian seasoning • ½ tsp smoked paprika • ½ tsp fennel seeds, lightly crushed, optional • ¼–½ tsp red pepper flakes • ¾ tsp salt, plus more to taste • ½ tsp freshly ground black pepper • 1 can (28 oz / 794 g) crushed tomatoes • 2 cups (480 ml) broth, plus up to ½ cup more if needed • 8 oz (225 g) oven-ready/no-boil lasagna sheets • 2 packed cups baby spinach • 1½ cups (165–170 g) shredded mozzarella • Fresh basil, for finishing • Red pepper flakes and black pepper, for finishing Instructions: 1. Heat olive oil in a large oven-safe skillet over medium-high heat. 2. Add the ground chicken and spread it across the skillet. Leave it undisturbed for 1–2 minutes to brown a bit before breaking it into crumbles. Cook for another 3–4 minutes, until lightly golden and cooked through. 3. Add the onion and mushrooms, and cook for 5–7 minutes, stirring occasionally, until the onion is soft and the mushrooms have released most of their moisture and started to brown. 4. Add the garlic and cook for another 30 seconds. 5. Add tomato paste, Italian seasoning, smoked paprika, fennel seeds if using, red pepper flakes, salt and black pepper. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly and starts sticking to the bottom of the skillet. 6. Pour in the crushed tomatoes and chicken broth. Stir well, scraping all those browned bits from the bottom. Bring the sauce to a gentle simmer. 7. Break the lasagna sheets and add them to the skillet, tucking the pieces throughout the sauce so they’re mostly submerged. Cover and cook over medium-low heat for 12–15 minutes. Every 3–4 minutes, uncover and gently move the noodles around so they don’t stick. 8. Fold in the baby spinach and cook for 1–2 minutes, until just wilted. 9. Taste and adjust the salt, pepper and chili flakes. 10. Turn off the heat and sprinkle mozzarella evenly over the top. 11. Place the skillet under the broiler for 2–4 minutes, until the mozzarella is melted, bubbling and developing gorgeous golden-brown spots. 12. Let the skillet rest for 5–10 minutes before serving. The sauce will thicken considerably during this time. 13. Finish with plenty of fresh basil, freshly cracked black pepper and a few red pepper flakes. Enjoy! #lasagna #onepanmeal #EasyRecipes #DinnerIdeas #pasta

Easy One-Pan Lasagna Ingredients (5 servings): • 1 tbsp olive oil • 1 lb (450 g) ground chicken • 1 medium yellow onion, finely diced • 8 oz (225 g) mushrooms, sliced • 4 garlic cloves, minced • 2 tbsp tomato paste • 1½ tsp Italian seasoning • ½ tsp smoked paprika • ½ tsp fennel seeds, lightly crushed, optional • ¼–½ tsp red pepper flakes • ¾ tsp salt, plus more to taste • ½ tsp freshly ground black pepper • 1 can (28 oz / 794 g) crushed tomatoes • 2 cups (480 ml) broth, plus up to ½ cup more if needed • 8 oz (225 g) oven-ready/no-boil lasagna sheets • 2 packed cups baby spinach • 1½ cups (165–170 g) shredded mozzarella • Fresh basil, for finishing • Red pepper flakes and black pepper, for finishing Instructions: 1. Heat olive oil in a large oven-safe skillet over medium-high heat. 2. Add the ground chicken and spread it across the skillet. Leave it undisturbed for 1–2 minutes to brown a bit before breaking it into crumbles. Cook for another 3–4 minutes, until lightly golden and cooked through. 3. Add the onion and mushrooms, and cook for 5–7 minutes, stirring occasionally, until the onion is soft and the mushrooms have released most of their moisture and started to brown. 4. Add the garlic and cook for another 30 seconds. 5. Add tomato paste, Italian seasoning, smoked paprika, fennel seeds if using, red pepper flakes, salt and black pepper. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly and starts sticking to the bottom of the skillet. 6. Pour in the crushed tomatoes and chicken broth. Stir well, scraping all those browned bits from the bottom. Bring the sauce to a gentle simmer. 7. Break the lasagna sheets and add them to the skillet, tucking the pieces throughout the sauce so they’re mostly submerged. Cover and cook over medium-low heat for 12–15 minutes. Every 3–4 minutes, uncover and gently move the noodles around so they don’t stick. 8. Fold in the baby spinach and cook for 1–2 minutes, until just wilted. 9. Taste and adjust the salt, pepper and chili flakes. 10. Turn off the heat and sprinkle mozzarella evenly over the top. 11. Place the skillet under the broiler for 2–4 minutes, until the mozzarella is melted, bubbling and developing gorgeous golden-brown spots. 12. Let the skillet rest for 5–10 minutes before serving. The sauce will thicken considerably during this time. 13. Finish with plenty of fresh basil, freshly cracked black pepper and a few red pepper flakes. Enjoy! #lasagna #onepanmeal #EasyRecipes #DinnerIdeas #pasta

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