@thenerdycajun: hes a digimon tank!! #90skids #2000snostalgia #digimonadventure #digimon #onthisday

TheNerdyCajun

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Friday 23 October 2026 14:28:46 GMT

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Dani :

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2026-10-23 14:49:12

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#CapCut

🍋🧽#xitvesinhmubaohiem #mubaohiem #kino #xitvesinhmubaohiemkino#nhiudone_

🍋🧽#xitvesinhmubaohiem #mubaohiem #kino #xitvesinhmubaohiemkino#nhiudone_

mi fav siempreeeeeeee

mi fav siempreeeeeeee

Your spine isn’t designed to stay still. It bends, extends, rotates and adapts. These two movements explore that capacity through different ranges while demanding control from the rest of the body. Spinal Roll → Spinal Climb Keep it smooth. Own the range you have. Expand it gradually. #royegold #movement #spine

Your spine isn’t designed to stay still. It bends, extends, rotates and adapts. These two movements explore that capacity through different ranges while demanding control from the rest of the body. Spinal Roll → Spinal Climb Keep it smooth. Own the range you have. Expand it gradually. #royegold #movement #spine

Chicken and Vegetable Stew 🍗🥔🥕 As fall approaches, I find myself craving simple, comforting homemade meals. And honestly, I don't want to spend hours cooking! That's why I made this delicious chicken and vegetable stew for dinner. Everything comes together in just one pot! The chicken turns out incredibly juicy and tender, and I intentionally cook the potatoes a little longer so they become soft and slightly fall apart. But my absolute favorite part is the rich, flavorful gravy! ❤️ Nutrition per 100 g: 96 kcal | Protein: 6.5 g | Fat: 4.5 g | Carbs: 7.8 g Ingredients 600 g (1.3 lb) boneless, skinless chicken thigh meat 700 g (1.5 lb) potatoes 180 g (6.3 oz) carrots 250 g (8.8 oz) zucchini (optional) 120 g (4.2 oz) onion 3 garlic cloves 350 ml (1½ cups) water or chicken broth 1 tbsp tomato paste 1 tsp soy sauce Salt, to taste Seasonings, to taste (I use sweet paprika, dried thyme, bay leaf, and black pepper) Cooking oil, for sautéing Butter, to finish Instructions 1. Prepare the ingredients. Cut the chicken thighs into large chunks. Slice the potatoes into thick wedges, the carrots into rounds, and the zucchini into cubes. Finely dice the onion. 2. Brown the chicken. Heat a little oil in a large pot or deep skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden brown. 3. Add the vegetables and seasonings. Add the onion and carrots to the chicken. Sauté for another 4–5 minutes. Stir in the minced garlic, tomato paste, paprika, and thyme. Cook for about 1 minute, stirring to release the flavors. 4. Simmer the stew. Add the potatoes and pour in the hot water or chicken broth. Stir in the soy sauce, add the bay leaf, and season with salt and black pepper. Cover with a lid and simmer over low heat until the potatoes are tender and the chicken is fully cooked. 5. Add the zucchini (optional). If using zucchini, add it about 7 minutes before the stew is ready. 6. Finish with butter. Turn off the heat, add a little butter, and gently stir until it melts into the gravy. Cover and let the stew rest for 5 minutes before serving. Enjoy! ❤️ Note: The nutrition values are from the original recipe and may vary depending on the amount of oil, butter, and ingredients used.

Chicken and Vegetable Stew 🍗🥔🥕 As fall approaches, I find myself craving simple, comforting homemade meals. And honestly, I don't want to spend hours cooking! That's why I made this delicious chicken and vegetable stew for dinner. Everything comes together in just one pot! The chicken turns out incredibly juicy and tender, and I intentionally cook the potatoes a little longer so they become soft and slightly fall apart. But my absolute favorite part is the rich, flavorful gravy! ❤️ Nutrition per 100 g: 96 kcal | Protein: 6.5 g | Fat: 4.5 g | Carbs: 7.8 g Ingredients 600 g (1.3 lb) boneless, skinless chicken thigh meat 700 g (1.5 lb) potatoes 180 g (6.3 oz) carrots 250 g (8.8 oz) zucchini (optional) 120 g (4.2 oz) onion 3 garlic cloves 350 ml (1½ cups) water or chicken broth 1 tbsp tomato paste 1 tsp soy sauce Salt, to taste Seasonings, to taste (I use sweet paprika, dried thyme, bay leaf, and black pepper) Cooking oil, for sautéing Butter, to finish Instructions 1. Prepare the ingredients. Cut the chicken thighs into large chunks. Slice the potatoes into thick wedges, the carrots into rounds, and the zucchini into cubes. Finely dice the onion. 2. Brown the chicken. Heat a little oil in a large pot or deep skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden brown. 3. Add the vegetables and seasonings. Add the onion and carrots to the chicken. Sauté for another 4–5 minutes. Stir in the minced garlic, tomato paste, paprika, and thyme. Cook for about 1 minute, stirring to release the flavors. 4. Simmer the stew. Add the potatoes and pour in the hot water or chicken broth. Stir in the soy sauce, add the bay leaf, and season with salt and black pepper. Cover with a lid and simmer over low heat until the potatoes are tender and the chicken is fully cooked. 5. Add the zucchini (optional). If using zucchini, add it about 7 minutes before the stew is ready. 6. Finish with butter. Turn off the heat, add a little butter, and gently stir until it melts into the gravy. Cover and let the stew rest for 5 minutes before serving. Enjoy! ❤️ Note: The nutrition values are from the original recipe and may vary depending on the amount of oil, butter, and ingredients used.

#تصميم #فديوهات #مشاهير_تيك_توك #لايك_متابعه_اكسبلور #الشعب_الصيني_ماله_حل😂😂

#تصميم #فديوهات #مشاهير_تيك_توك #لايك_متابعه_اكسبلور #الشعب_الصيني_ماله_حل😂😂

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