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DIY

@1minutemeals

β˜€οΈ Crafts πŸ“ Recipes πŸ”– Do It Yourself

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DIY @1minutemeals Instagram Photo / Video — Jun 23, 2017

Grilled California Avocado Chicken! πŸ’ͺπŸ»πŸ’• . Made by the lovely Alyssa . How you make it: . ΒΎ cup balsamic vinegar ΒΌ cup honey 3 cloves garlic, minced 2 tbsp olive oils 2 tsp italian seasoning Β½ tsp salt ΒΌ tsp pepper 4 boneless skinless chicken breasts 4 slices mozzarella cheese 2 avocados, diced 3 roma tomatoes, diced (any tomato will work) ΒΌ cup fresh chopped basils salt and peppers balsamic vinegar for drizzling (optional) . How you make it: . In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes. Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside. Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately. Enjoy! . YUMMERS! πŸ’ͺπŸ»πŸ’•

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DIY @1minutemeals Instagram Photo / Video — Jun 22, 2017

Join 07/03 Challenge! πŸ‘‰ TAP website in bio to learn more! The 28 Day Jumpstart includes ... πŸ‰ Full Meal Plan πŸƒβ€β™€οΈ Full Exercise Plan ⭕️ No Gym Required ✏️ Weekly Grocery Lists πŸ™† GF + Veggie Options For All Recipes! FOLLOW:

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DIY @1minutemeals Instagram Photo / Video — Jun 21, 2017

Tag someone who would love this breakfast cheesy toast with eggs! β˜€οΈπŸ™

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DIY @1minutemeals Instagram Photo / Video — Jun 18, 2017

Turkey Burrito Skillet! πŸ’ͺπŸ»πŸ’• . Made by the lovely Rachel . What you need: . 1 1/2 lbs turkey breasts, cubed 1 onion, diced 2 tbsp avocado oil, or olive oil 15 oz can of cooked black beans, rinsed 15 oz organic corn, fresh or thawed from frozen 2 roma tomatoes, diced 1 4 oz can diced green chiles 1 1/2 cups cooked brown rice, or quinoa 1 tsp cumin 1 tsp paprika 1 tsp garlic powder Β½ tsp cayenne pepper Β½ tsp sea salt Β½ tsp freshly ground pepper 2 limes, cut into wedges 1/4 cup chopped cilantros . How you make it: . In a large glass bowl, combine the turkey with olive oil, cumin, paprika, garlic powder, sea salt and pepper. Mix well to get all pieces coated well. Heat a large skillet over medium heat. Add the turkey, onion and 1 tbsp oil. SautΓ© for about 5-6 minutes or until the turkey is cooked and the onions are lightly browned. Add the black beans, corn, tomatoes, green chiles, brown rice, and season with salt & pepper. You can mix to combine, and cook for an additional 5 minutes. Sprinkle with fresh cilantro and squeeze the lime wedges on top. Enjoy. . YUMMERS! πŸ’ͺπŸ»πŸ’•

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DIY @1minutemeals Instagram Photo / Video — Jun 17, 2017

What is the deal with these spinner things? πŸ™„ 🚁

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DIY @1minutemeals Instagram Photo / Video — Jun 16, 2017

Tag someone who would love these watermelon pops! β˜€οΈπŸ‰

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DIY @1minutemeals Instagram Photo / Video — Jun 10, 2017

Thai Coconut Marinated Chicken! πŸ’ͺπŸ»πŸ’• . Made by the lovely Nagi . What you need: . marinade: 1 tsp garlic, minced 1 tsp ginger, minced 1 tsp chilli, finely chopped 1 lemongrass, finely chopped 1 1/2 tsp coriander powders 3/4 tsp tumeric powder 1/2 tsp curry powder 1 tbsp brown sugar 2 1/2 tbsp fish sauce 3/4 cup coconut milk chicken: 1-2 lb chicken thigh fillets, skinless and boneless oil for cooking coconut peanut sauce: 1/2 cup coconut milk 1 tbsp peanut butter, smooth 2 tbsp hoisin sauce 1 1/2 tbsp lime juice 1 garlic clove, minced 1/2 tsp chilli paste . How you make it: . Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24-48 hours. Brush BBQ with oil, or heat 1 tbsp in a skillet. Use medium heat. Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised. Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander/chilli if desired, and serve with lime wedges and sauce. Place sauce ingredients in a bowl and mix a bit Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm. . YUMMERS! πŸ’ͺπŸ»πŸ’•

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DIY @1minutemeals Instagram Photo / Video — Jun 6, 2017

Tag someone who would love these! β˜€οΈπŸ“

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DIY @1minutemeals Instagram Photo / Video — Jun 1, 2017

Pot Roast with Potatoes and Carrots! πŸ’ͺπŸ»πŸ’• . Made by the lovely Jaclyn . What you need: . 1 (3 lb) boneless chuck roast or beef shoulder, trimmed of excess fat 2 tbsp olive oil Salt and freshly ground black peppers 1 large yellow onion, coarsely chopped 3 cloves garlic, minced 1 (14.5 oz) can beef broth 3/4 cup dry red wine (optional) 2 sprigs fresh thyme 2 sprigs fresh rosemary 1 bay leaf 2 lbs yukon gold potatoes, cleaned then diced into 1 1/2 inch pieces 6 medium carrots, peeled and chopped into 1 1/2 inch pieces . How you make it: . Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side. Remove roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours. Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm. . YUMMERS! πŸ’ͺπŸ»πŸ’•

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DIY @1minutemeals Instagram Photo / Video — May 29, 2017

Slow Cooker Barbecue Chicken Tacos! πŸ’ͺπŸ»πŸ’• . Made by the lovely Justine . What you need: . 6-8 boneless chicken thighs 1 cup of your favorite barbecue sauce 2 jalapeno peppers, seeds and stem removed, minced (divided) 3 cloves of garlic, minced zest and juice from one lime zest and juice from one orange 1/2 tsp ground cumin salt and black pepper 1/4 cup fire roasted tomatoes 1/2 cup diced mango 1/2 cup diced pineapple 3 tbsp diced red onion 1 tbsp sliced green onion 1 tbsp lime juice 1/4 cup chopped cilantro corn or flour tortillas, charred or warmed slightly 2 avocados, mashed with some salt, pepper and lime juice 1 cup chopped red cabbage 1/4 cup crumbled cotija cheese 1/4 cup sour cream . How you make it: . In your slow cooker, add the chicken thighs, barbecue sauce, 1 jalapeno pepper, garlic, zest and juice from one lime, zest and juice from one orange, cumin, and salt and black pepper to taste. Cook on high for 4 hours or low for 6-8 hour or until the chicken is tender and shreds apart easily. Shred the chicken with two forks and keep the slow cooker set to warm while you prepare your other ingredients. In a medium bowl, add the tomatoes, mango, pineapple, red onion, green onion, lime juice, remaining jalapeno, cilantro, and salt. Stir until thoroughly combined. Set aside. Assemble your tacos by layering mashed avocado, barbecue chicken, salsa, red cabbage, sour cream, and cilantro on a charred tortilla. Enjoy immediately. . YUMMERS! πŸ’ͺπŸ»πŸ’•

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DIY @1minutemeals Instagram Photo / Video — May 26, 2017

Homemade Chicken Noodle Soup - From Scratch! πŸ’ͺπŸ»πŸ’• . Made by the lovely Nagi . What you need: . soup broth: whole chicken, rinsed and cleaned 1 head of garlic, cut in half horizontally 2 carrots, cut into chunks 2 celery ribs, cut into chunks 2 onions, peeled and cut into quarters 1 tbsp black pepper 2 bay leaves, fresh or dried 4 thyme sprigs water soup: 1 tbsp olive oil 1 large onion, diced 3 garlic cloves, minced 2 medium carrots, cut into quarters lengthwise then chopped 2 celery ribs, cut into thin pieces 2 cups shredded chicken from broth 2 quarts of chicken broth 6 oz egg noodles or pasta of choice salt and pepper fresh parsley, finely chopped, for garnish . How you make it: . broth: Place the chicken in a large pot. Add remaining broth ingredients, then add enough water so the chicken is just covered. Cover with lid, bring the water to a simmer over medium low heat. Cook for 1.5 hours until chicken is tender and easily comes off the bone. If you see scum on the surface, scoop it off. Use tongs and an egg flip to transfer the chicken into a large bowl or dish. Strain the broth into a large bowl. Press out excess liquid from the veggies. Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface. Shred chicken while still warm. Soup: Heat oil in a large pot over medium heat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 10 minutes until quite softened and a bit sweet. Add broth, turn heat up to medium high. When it starts to bubble, add the noodles/pasta. Cook per packet directions. Add chicken, stir, then season with salt and pepper to taste, season well. Serve soup immediately, garnished with fresh parsley. . YUMMERS! πŸ’ͺπŸ»πŸ’•

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DIY @1minutemeals Instagram Photo / Video — May 21, 2017

OMG delicious dessert! 🍫😍 by

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