HEALTHY DELICIOUS MEAL RECIPES 😍😍😍 please Like ❤️

INGREDIANTS: 1lb. Boneless skinless chick breasts, 1/4 cup whole wheat flour (all purpose will work too), 1/2 teaspoon salt, 2 tablespoons butter, 1 teaspoon lemon pepper seasoning, 1 cup chopped asparagus, 2 lemons sliced. INSTRUCTUONS- cover the chicken breaks with plastic wrap and pound until each piece is about 3/4 of an inch thick. Place the flour and salt in a shallow dish and gently toss each chicken Breast in dish to coat. Melt butter in large skillet over medium high heat. Add the chicken and sauté for 3-5 min on each side until golden brown. Sprinkle each side with lemon pepper ...

*continued* When the chicken is cooked through, transfer to a plate. Add the lemon slices and chopped asparagus to the pan. Make sure the lemon slices are in the bottom so that they Caramelize and pick up the browned bits left in the pan for the chicken and butter. When the asparagus is done and the lemons are golden brown, add the chicken back to the pan and rearrange everything so it locks nice for serving.

INGREDIANTS: 1 tsp oil from the sun dried tomato jar, 1 cup roughly torn kale, 2 sub dried tomatoes sliced, 1 large egg, the best crusty bread you can find, white cheddar, a few slices of avacado, salt/ pepper DIRECTIONS- slice a few slivers of cheese and place in both sides of bread, slide into toaster oven until cheese is browned. In the meantime, heat the oil in a small sauté pan. Add the torn kale and sub dried tomatoes. Let sauté and blister for a few minutes. Scoot it to the side of the pan and crack an egg right in. Sprinkle with a tiny pinch of salt & pepper and ...

*continued* Let the egg seat on one side until the white are set but the yolk is still runny. Place the fried egg on the bottom half of the toasted cheesy bread and slide he kale and tomatoes on too. Lastly, arrange sliced avocado on too of the egg and place the other cheesy bread on too.

INGREDIANTS: 1lb flank steak, 2 tbs Chinese 5-spice, 4 tbs extra virgin olive oil, divided. 2 tbs soy sauce, 1tsp brown sugar, 1 tsp sambal oelek, 1 lime, 2 scallions sliced thinly, 2 garlic cloves minced, 1/2 cup green beans, 1/2 cup snow peas, 1 cup thin carrot ribbons, 1/2 cup thinly sliced red bell pepper, 4 cups thinly sliced romaine lettuce, 1/4 cup fresh cilantro, 1/4 cup chopped peanuts, coarse salt and freshly ground pepper Directions- lightly rub 5-spice into both sides of the steak and let sit as long as you like. In a small bowl, whisk together 2 tbs oil, soy sauce, brown sugar,

*continued* Sambal oelek, juice from half the lime, and half of the sliced scallions. Pour about 1/4 cup into another small bowl. Use this to glaze the steak while it grills. Heat the remaining oil in skillet, add green beans, snow peas, red bell pepper & minced garlic. Sauté until veggies are crisp-tender, about 3 minutes. Add ingredients to salad and garnish with colantro, add peanuts and scallions. Drizzle with soy sauce and serve with remaining lime.

INGREDIANTS: 2 chicken breast, 1 jarred roasted red pepper, 1/2 cup salsa, 1 tsp ground cumin, 1 tsp chili powder, 2 garlic cloves minced, 1 large pinch salt/pepper, 1 can pinto beans, 1/2 cup chopped cilantro leaves, 1 scallion Finely sliced, 1/2 avocado diced, 1 lime, 2 cups shredded cheddar cheese, 1/2 bag tortilla chips Directions- in a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch if say and pepper. Cook on high for 3 hours. After 3 hours- take 2 forks and shred chicken right in the cooker add the beans and cook for 1 additional hour

Once done, spoon the mixture over the tortilla chips and sprinkle the cheese over top, place in the oven til cheese is golden brown

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