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WHY is baked tilapia so darn good? Like seriously... every time I make it I'm obsessed! This was---->baked tilapia over brown rice (drizzled with soy sauce) + asparagus + a few roasted chili chickpeas #dinner #sogood #goodforyou #eats #wfd #fish #healthy #eatright #eatrealfood #healthylifestyle #yum #veggies

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Pushing Spring forward with quiche. #wfd #quiche #QuicheArt

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Dinner... on a night where you have no one else to cook for... it's okay to have #sourdough #biscuits with #jam and #butter ... @debabbottottawa 's Rhubarb, Blueberry, Raspberry & Gin #Jam with #butter ... loads of it! #wfd #dinnersolo .. okay.. maybe I had two...

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Smoked trout cakes (fresh caught by Chris on Saturday), brussel sprouts and red potatoes! #wfd #ihaventcookedamealinforever #freshcaught #trout #brusselsprouts #potatoes

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One of the biggest things I hear from my coaching clients is that they don't have time to cook, especially during the week. . I think it's like a lot of things in life. If you overthink it, you'll feel overwhelmed and in this case, likely end up grabbing cereal or calling for pizza. . Instead, find a few simple things, put 'em on repeat and then try random things once in awhile to mix it up. You don't even need a recipe! . Tonight I took chicken I marinated on Sunday and tossed it with some veggies, olive oil and random spices. . Cooking this all together at 400 degrees so it's done fast and I'll serve with some brown rice pasta. We will see how it is! 🆘

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"Have you ever wondered if there's more to life other than being really, really, ridiculously good-tasting?"

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Myself and #Firechief Donohue discussing a few safety concerns in the middle of the Market street fire. #Wfd #firefighter #chief #lieutenant #IAFF #local1590 @wilmtoday @wilmington.delaware @visitwilmingtonde #chiefmiller . Thank you John Randolph Photography

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This Chinese version of Risotto involves few ingredients and only a little bit of patience. The results, though, they are worth waiting for. This is a perfect way to use up some leftover bits of rice in your pantry!! #shopseasons for Ingredients: 1 c sushi rice 4- 6 chicken thighs 6 c chicken broth 3 thin slices peeled fresh ginger Salt and pepper to taste Optional toppings: Sliced Scallions Poached eggs Sliced Cucumbers Sliced ginger Sriracha Soy sauce mushrooms (recipe below) Adapted from @thekitchn Place the rice in a colander and rinse the rice until the water runs clear or slightly milky. Drain. In a large pot add the rice, chicken stock, ginger and chicken thighs. Bring the contents to a boil stirring to ensure the rice does not stick to the bottom Reduce the heat to a simmer and partially cover the pot. The congee will get creamier the more you stir it but it's not necessary to stir more than 2-3 times just to prevent sticking. Cook the rice for about 1 1/2 hours or until it resembles a thick porridge with most of the liquid absorbed. Remove the chicken from the pot and shred it before returning it to the pot. Discard any bones, skin or cartilage. Season with salt and pepper to taste. Spoon into bowls and top with desired toppings. Recipe can be made up to 5 days in advance and stored tightly sealed in the refrigerator. You may need to add more stock when heating it up. #easy #dinner #shopwithfamily #seasons #pantry #pesachprep #wfd

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This Chinese version of Risotto involves few ingredients and only a little bit of patience. The results, though, they are worth waiting for. This is a perfect way to use up some leftover bits of rice in your pantry!! #shopseasons for Ingredients: 1 c sushi rice 4- 6 chicken thighs 6 c chicken broth 3 thin slices peeled fresh ginger Salt and pepper to taste Optional toppings: Sliced Scallions Poached eggs Sliced Cucumbers Sliced ginger Sriracha Soy sauce mushrooms (recipe below) Adapted from @thekitchn Place the rice in a colander and rinse the rice until the water runs clear or slightly milky. Drain. In a large pot add the rice, chicken stock, ginger and chicken thighs. Bring the contents to a boil stirring to ensure the rice does not stick to the bottom Reduce the heat to a simmer and partially cover the pot. The congee will get creamier the more you stir it but it's not necessary to stir more than 2-3 times just to prevent sticking. Cook the rice for about 1 1/2 hours or until it resembles a thick porridge with most of the liquid absorbed. Remove the chicken from the pot and shred it before returning it to the pot. Discard any bones, skin or cartilage. Season with salt and pepper to taste. Spoon into bowls and top with desired toppings. Recipe can be made up to 5 days in advance and stored tightly sealed in the refrigerator. You may need to add more stock when heating it up. #easy #dinner #shopwithfamily #seasons #pantry #pesachprep #wfd

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This Chinese version of Risotto involves few ingredients and only a little bit of patience. The results, though, they are worth waiting for. This is a perfect way to use up some leftover bits of rice in your pantry!! #shopseasons for Ingredients: 1 c sushi rice 4- 6 chicken thighs 6 c chicken broth 3 thin slices peeled fresh ginger Salt and pepper to taste Optional toppings: Sliced Scallions Poached eggs Sliced Cucumbers Sliced ginger Sriracha Soy sauce mushrooms (recipe below) Adapted from @thekitchn Place the rice in a colander and rinse the rice until the water runs clear or slightly milky. Drain. In a large pot add the rice, chicken stock, ginger and chicken thighs. Bring the contents to a boil stirring to ensure the rice does not stick to the bottom Reduce the heat to a simmer and partially cover the pot. The congee will get creamier the more you stir it but it's not necessary to stir more than 2-3 times just to prevent sticking. Cook the rice for about 1 1/2 hours or until it resembles a thick porridge with most of the liquid absorbed. Remove the chicken from the pot and shred it before returning it to the pot. Discard any bones, skin or cartilage. Season with salt and pepper to taste. Spoon into bowls and top with desired toppings. Recipe can be made up to 5 days in advance and stored tightly sealed in the refrigerator. You may need to add more stock when heating it up. #easy #dinner #shopwithfamily #seasons #pantry #pesachprep #wfd

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This Chinese version of Risotto involves few ingredients and only a little bit of patience. The results, though, they are worth waiting for. This is a perfect way to use up some leftover bits of rice in your pantry!! #shopseasons for Ingredients: 1 c sushi rice 4- 6 chicken thighs 6 c chicken broth 3 thin slices peeled fresh ginger Salt and pepper to taste Optional toppings: Sliced Scallions Poached eggs Sliced Cucumbers Sliced ginger Sriracha Soy sauce mushrooms (recipe below) Adapted from @thekitchn Place the rice in a colander and rinse the rice until the water runs clear or slightly milky. Drain. In a large pot add the rice, chicken stock, ginger and chicken thighs. Bring the contents to a boil stirring to ensure the rice does not stick to the bottom Reduce the heat to a simmer and partially cover the pot. The congee will get creamier the more you stir it but it's not necessary to stir more than 2-3 times just to prevent sticking. Cook the rice for about 1 1/2 hours or until it resembles a thick porridge with most of the liquid absorbed. Remove the chicken from the pot and shred it before returning it to the pot. Discard any bones, skin or cartilage. Season with salt and pepper to taste. Spoon into bowls and top with desired toppings. Recipe can be made up to 5 days in advance and stored tightly sealed in the refrigerator. You may need to add more stock when heating it up. #easy #dinner #shopwithfamily #seasons #pantry #pesachprep #wfd

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This Chinese version of Risotto involves few ingredients and only a little bit of patience. The results, though, they are worth waiting for. This is a perfect way to use up some leftover bits of rice in your pantry!! #shopseasons for Ingredients: 1 c sushi rice 4- 6 chicken thighs 6 c chicken broth 3 thin slices peeled fresh ginger Salt and pepper to taste Optional toppings: Sliced Scallions Poached eggs Sliced Cucumbers Sliced ginger Sriracha Soy sauce mushrooms (recipe below) Adapted from @thekitchn Place the rice in a colander and rinse the rice until the water runs clear or slightly milky. Drain. In a large pot add the rice, chicken stock, ginger and chicken thighs. Bring the contents to a boil stirring to ensure the rice does not stick to the bottom Reduce the heat to a simmer and partially cover the pot. The congee will get creamier the more you stir it but it's not necessary to stir more than 2-3 times just to prevent sticking. Cook the rice for about 1 1/2 hours or until it resembles a thick porridge with most of the liquid absorbed. Remove the chicken from the pot and shred it before returning it to the pot. Discard any bones, skin or cartilage. Season with salt and pepper to taste. Spoon into bowls and top with desired toppings. Recipe can be made up to 5 days in advance and stored tightly sealed in the refrigerator. You may need to add more stock when heating it up. #easy #dinner #shopwithfamily #seasons #pantry #pesachprep #wfd

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The "bake" element in my oven broke and I had to change my plans for pan roasted pork chops to broiled pork chops. I don't know if I'll ever go back! This was so easy. Seasoned with salt and #TraderJoes 21 seasoning salute and a little olive oil. Broil on high for about 7 min per side.

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Indulging > Adulting

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Totally winged it for dinner tonight but somehow it worked. Bonus points for coming together in 10 minutes flat Diced tomatoes, spinach, onion, mushroom, 3 garlic cloves, 1 tbsp olive oil, 2 tbsp kerrygold {or ghee}, 1/4tsp salt, 1/8 pepper & wild caught shrimp sautéed in a large skillet over soodles {squash noodles} then topped with red pepper flakes & nutritional yeast . . . . . . . . . . . . . #lifeafterwhole30 #mindfuleating #wholeliving #paleo #paleolifestyle #paleodiet #paleoeats #eattherainbow #jerf #whatieat #cleaneating #healthyliving #cleaneats #glutenfree #instaeats #instayum #hungry #food #igfood #eeeeeats #foodies #whole30alumni #fitmom #whole30march #whole30 #dinner #itstartswithfood #healthydinner #wfd #feedfeed @thefeedfeed

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