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@fiel.loucura: Essa decisão do Seedorf pode custar caro! #corinthians #futebol #timao #seedorf

Fiel Loucura
Fiel Loucura
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Region: BR
Wednesday 21 October 2026 08:51:23 GMT
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edsoneds1
Edson Eds :
Vitinho jogou bem contra o vitória só precisa de mais chances pra jogar
2026-10-21 12:52:20
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dont let it flop #fyp #catsoftiktok #eatup
dont let it flop #fyp #catsoftiktok #eatup
BIKINI BOD LOADED BEEF & VEGGIE LASAGNA 🍝⠀ 470 calories | 46g protein | 34g carbs | 16g fat⠀ Makes 4 big a$$ servings.⠀ INGREDIENTS⠀ Creamy layer:⠀ -400g low-fat cottage cheese⠀ -1 egg⠀ -25g Parmigiano Reggiano⠀ -1 tsp garlic powder⠀ -1/4 cup chopped fresh basil⠀ -salt + pepper⠀ Meat + veggie sauce:⠀ -400g extra-lean ground beef (90% lean; after draining the excess fat I logged it as 93%)⠀ -250g mushrooms, finely chopped⠀ -250g zucchini, finely diced⠀ -100g yellow onion, finely diced⠀ -400ml passata⠀ -30g tomato paste⠀ -1 tsp Italian seasoning⠀ -1/2 tsp garlic powder⠀ -salt + pepper⠀ -1/2 tsp ghee, tallow or avocado oil⠀ To assemble:⠀ -80g dry lasagna sheets (4 sheets for me)⠀ -30g Parmigiano Reggiano⠀ METHOD⠀ 1. Blend all the creamy-layer ingredients until smooth.⠀ 2. Brown the beef in 1/2 tsp cooking fat or a quick spray. Drain the excess fat. Add the mushrooms, zucchini and onion and cook until soft and the moisture has cooked off. Add the tomato paste, then the passata and seasonings. Simmer uncovered 7-10 min until thick.⠀ 3. In a 9x9 dish, layer sauce, 2 lasagna sheets, sauce + creamy layer, 2 lasagna sheets, then the remaining creamy layer + sauce. Top with 30g Parmigiano.⠀ 4. Bake uncovered at 400°F/205°C for 40-50 min. Start checking at 35: it's done when the top is golden and the edges are bubbling. Rest 15-20 min before cutting into 4 giant slabs.⠀ STORAGE⠀ Refrigerate covered for 3-4 days. Reheat in the microwave or oven until hot. Freezes beautifully too: portion first, freeze airtight, then thaw overnight in the fridge.⠀ Yes, one serving is a quarter of the pan. 🤝🍝⠀
BIKINI BOD LOADED BEEF & VEGGIE LASAGNA 🍝⠀ 470 calories | 46g protein | 34g carbs | 16g fat⠀ Makes 4 big a$$ servings.⠀ INGREDIENTS⠀ Creamy layer:⠀ -400g low-fat cottage cheese⠀ -1 egg⠀ -25g Parmigiano Reggiano⠀ -1 tsp garlic powder⠀ -1/4 cup chopped fresh basil⠀ -salt + pepper⠀ Meat + veggie sauce:⠀ -400g extra-lean ground beef (90% lean; after draining the excess fat I logged it as 93%)⠀ -250g mushrooms, finely chopped⠀ -250g zucchini, finely diced⠀ -100g yellow onion, finely diced⠀ -400ml passata⠀ -30g tomato paste⠀ -1 tsp Italian seasoning⠀ -1/2 tsp garlic powder⠀ -salt + pepper⠀ -1/2 tsp ghee, tallow or avocado oil⠀ To assemble:⠀ -80g dry lasagna sheets (4 sheets for me)⠀ -30g Parmigiano Reggiano⠀ METHOD⠀ 1. Blend all the creamy-layer ingredients until smooth.⠀ 2. Brown the beef in 1/2 tsp cooking fat or a quick spray. Drain the excess fat. Add the mushrooms, zucchini and onion and cook until soft and the moisture has cooked off. Add the tomato paste, then the passata and seasonings. Simmer uncovered 7-10 min until thick.⠀ 3. In a 9x9 dish, layer sauce, 2 lasagna sheets, sauce + creamy layer, 2 lasagna sheets, then the remaining creamy layer + sauce. Top with 30g Parmigiano.⠀ 4. Bake uncovered at 400°F/205°C for 40-50 min. Start checking at 35: it's done when the top is golden and the edges are bubbling. Rest 15-20 min before cutting into 4 giant slabs.⠀ STORAGE⠀ Refrigerate covered for 3-4 days. Reheat in the microwave or oven until hot. Freezes beautifully too: portion first, freeze airtight, then thaw overnight in the fridge.⠀ Yes, one serving is a quarter of the pan. 🤝🍝⠀


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#اللهم_صل_وسلم_على_نبينا_محمد♡ #اللهم_يا_مقلب_القلوب_ثبت_قلبي_على_دينك 🤲🏻

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