@520_love_1: 短短幾秒而已#推

小紅帽☻︎
小紅帽☻︎
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Wednesday 21 October 2026 05:11:07 GMT
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小奇寶 :
那過分了😳讓人看這麼久
2026-10-21 09:39:19
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pochacco1769
帕恰狗 :
喜歡這兩顆大大的眼睛
2026-10-21 05:16:50
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zs22r5ff3
阿大 :
一根🤔
2026-10-21 09:26:18
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user2679097560785
曾杰 :
🥰🥰🥰🥰
2026-10-21 11:29:05
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susu0539gv2
苏苏 :
🥰
2026-10-29 11:15:41
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We have a crazy weekend ahead with a swim meet and a regatta so we decided to a ton of meal prep done so we could focus on hanging out this weekend and have an easy start to the work week! The chewy granola bars were out of this world! So were the breakfast sandwiches and so easy to make !! Happy Halloween!! more limited to our caption length so you can find the full length recipes, recipe cards and shopping list on our Substack “Nancy & Wayne” linked in our bio. CRISPY-CHEWY GRANOLA BARS Stir 2 cups runny creamy peanut butter, 1 1/3 cups honey, 2 tsp vanilla paste and a heaping 1 tsp sea salt. Mix in 2 cups rolled oats, 2 cups puffed quinoa, 1 cup Rice Krispies, 1/3 cup dried cranberries, 1/3 cup pepitas and 2/3 cup mini chocolate chips. Can't find the grains? Use 5 cups oats instead. Press very firmly into parchment-lined pans, chill at least 1 hour, slice and keep refrigerated. SAUSAGE, EGG & CHEDDAR BISCUIT CUPS Split Grands Flaky Layers biscuits in half. Press a bottom half into each greased jumbo muffin cup. Add 2 Tbsp shredded cheddar, fully cooked breakfast sausage, a whole egg, salt and pepper. Top with the other biscuit half. Bake at 375°F until the biscuit is cooked through, whites and yolks are set and the center reaches 165°F. Rest 5 minutes. About 15 minutes ANG'S CREAMY TORTELLINI SOUP From Pinch of Yum:  Brown 1 lb mild Italian sausage. Add 1 diced onion, 2 diced celery stalks and 2 diced carrots; cook 5 minutes. Add 3 minced garlic cloves, 1 tsp salt, 1/2 tsp each pepper and Italian seasoning, 1 tsp crushed fennel seed and 6 oz tomato paste; cook 3-5 minutes. Add 1/2 cup dry white wine; reduce a few minutes. Stir in 1/2 cup flour; cook 1 minute. Slowly add 6-7 cups chicken broth; simmer 15 minutes. Add 2 cups cream or half-and-half, return to a gentle simmer, then add 14 oz refrigerated cheese tortellini and a handful of spinach. Cook until pasta is tender per package. Finish with Parmesan and parsley. For meal prep, cook/store the pasta separately and refrigerate the soup for up to 2-3 days. #mealprep #mealprepideas #weekend #athletes #breakfastideas
We have a crazy weekend ahead with a swim meet and a regatta so we decided to a ton of meal prep done so we could focus on hanging out this weekend and have an easy start to the work week! The chewy granola bars were out of this world! So were the breakfast sandwiches and so easy to make !! Happy Halloween!! more limited to our caption length so you can find the full length recipes, recipe cards and shopping list on our Substack “Nancy & Wayne” linked in our bio. CRISPY-CHEWY GRANOLA BARS Stir 2 cups runny creamy peanut butter, 1 1/3 cups honey, 2 tsp vanilla paste and a heaping 1 tsp sea salt. Mix in 2 cups rolled oats, 2 cups puffed quinoa, 1 cup Rice Krispies, 1/3 cup dried cranberries, 1/3 cup pepitas and 2/3 cup mini chocolate chips. Can't find the grains? Use 5 cups oats instead. Press very firmly into parchment-lined pans, chill at least 1 hour, slice and keep refrigerated. SAUSAGE, EGG & CHEDDAR BISCUIT CUPS Split Grands Flaky Layers biscuits in half. Press a bottom half into each greased jumbo muffin cup. Add 2 Tbsp shredded cheddar, fully cooked breakfast sausage, a whole egg, salt and pepper. Top with the other biscuit half. Bake at 375°F until the biscuit is cooked through, whites and yolks are set and the center reaches 165°F. Rest 5 minutes. About 15 minutes ANG'S CREAMY TORTELLINI SOUP From Pinch of Yum: Brown 1 lb mild Italian sausage. Add 1 diced onion, 2 diced celery stalks and 2 diced carrots; cook 5 minutes. Add 3 minced garlic cloves, 1 tsp salt, 1/2 tsp each pepper and Italian seasoning, 1 tsp crushed fennel seed and 6 oz tomato paste; cook 3-5 minutes. Add 1/2 cup dry white wine; reduce a few minutes. Stir in 1/2 cup flour; cook 1 minute. Slowly add 6-7 cups chicken broth; simmer 15 minutes. Add 2 cups cream or half-and-half, return to a gentle simmer, then add 14 oz refrigerated cheese tortellini and a handful of spinach. Cook until pasta is tender per package. Finish with Parmesan and parsley. For meal prep, cook/store the pasta separately and refrigerate the soup for up to 2-3 days. #mealprep #mealprepideas #weekend #athletes #breakfastideas

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