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  • Grilled Chicken and Quinoa Stuffed Peppers

    Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups

    Ingredients:

    4 large bell peppers (any color)

    1 cup quinoa, rinsed

    2 cups water or low-sodium chicken broth

    2 grilled chicken breasts, diced

    1 tablespoon olive oil

    1 small red onion, finely chopped

    2 garlic cloves, minced

    1 cup cherry tomatoes, halved

    1 cup baby spinach, chopped

    ½ teaspoon dried oregano

    ½ teaspoon paprika

    Salt and pepper to taste

    ¼ cup crumbled feta cheese (optional)

    2 tablespoons fresh parsley, chopped

    Lemon wedges, for serving

    Directions:

    Preheat oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside.

    In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork.

    In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes.

    Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using).

    Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish.

    Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden.

    Serve warm with lemon wedges on the side.

    Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
    Kcal: 410 kcal | Servings: 4 servings

    #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth

    Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!
    Grilled Chicken and Quinoa Stuffed Peppers Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups Ingredients: 4 large bell peppers (any color) 1 cup quinoa, rinsed 2 cups water or low-sodium chicken broth 2 grilled chicken breasts, diced 1 tablespoon olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped ½ teaspoon dried oregano ½ teaspoon paprika Salt and pepper to taste ¼ cup crumbled feta cheese (optional) 2 tablespoons fresh parsley, chopped Lemon wedges, for serving Directions: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork. In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using). Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden. Serve warm with lemon wedges on the side. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!
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  • 享受当夏
    享受当夏🍃
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  • 菊地姫奈
    菊地姫奈
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  • Tremendous Lemon Butter Lobster Risotto – Creamy, Zesty & Pure Luxury in a Bowl!
    This isn't just dinner—it's a buttery, lemon-kissed risotto loaded with tender lobster, perfect for when you want to impress yourself or someone special.

    Ingredients
    ● 2 lobster tails, cooked & chopped
    ● 1½ cups Arborio rice
    ● 4 cups warm chicken or seafood broth
    ● ½ cup dry white wine
    ● ½ onion, finely chopped
    ● 3 cloves garlic, minced
    ● 2 tbsp butter
    ● 1 tbsp olive oil
    ● ¼ cup grated Parmesan
    ● Zest & juice of 1 lemon
    ● ¼ cup heavy cream (optional but heavenly)
    ● Salt & pepper to taste
    ● Fresh parsley, chopped (for garnish)

    Instructions
    1: Cook the Lobster: Boil or steam lobster tails for 6–8 mins. Remove the meat, chop into bite-sized pieces, set aside.

    2: Sauté the Base: In a pan, melt butter with olive oil over medium heat. Add onion and garlic, sauté for 3–4 mins until soft.

    3: Toast the Rice: Stir in Arborio rice, cook for 1–2 mins until edges are translucent. Add wine, stir until absorbed.

    4: Add Broth Gradually: Add broth one ladle at a time, stirring constantly until absorbed before adding more. Repeat for 18–20 mins, until rice is tender and creamy.

    5: Finish it Off: Stir in Parmesan, lemon zest, lemon juice, lobster, and cream (if using). Warm through for 2–3 mins. Season with salt & pepper.

    6: Serve & Shine: Spoon into bowls, top with chopped parsley. Serve hot and let the applause begin.

    Prep Time: 10 mins | Cook Time: 25 mins
    Servings: 4
    Tremendous Lemon Butter Lobster Risotto – Creamy, Zesty & Pure Luxury in a Bowl! This isn't just dinner—it's a buttery, lemon-kissed risotto loaded with tender lobster, perfect for when you want to impress yourself or someone special. Ingredients ● 2 lobster tails, cooked & chopped ● 1½ cups Arborio rice ● 4 cups warm chicken or seafood broth ● ½ cup dry white wine ● ½ onion, finely chopped ● 3 cloves garlic, minced ● 2 tbsp butter ● 1 tbsp olive oil ● ¼ cup grated Parmesan ● Zest & juice of 1 lemon ● ¼ cup heavy cream (optional but heavenly) ● Salt & pepper to taste ● Fresh parsley, chopped (for garnish) Instructions 1: Cook the Lobster: Boil or steam lobster tails for 6–8 mins. Remove the meat, chop into bite-sized pieces, set aside. 2: Sauté the Base: In a pan, melt butter with olive oil over medium heat. Add onion and garlic, sauté for 3–4 mins until soft. 3: Toast the Rice: Stir in Arborio rice, cook for 1–2 mins until edges are translucent. Add wine, stir until absorbed. 4: Add Broth Gradually: Add broth one ladle at a time, stirring constantly until absorbed before adding more. Repeat for 18–20 mins, until rice is tender and creamy. 5: Finish it Off: Stir in Parmesan, lemon zest, lemon juice, lobster, and cream (if using). Warm through for 2–3 mins. Season with salt & pepper. 6: Serve & Shine: Spoon into bowls, top with chopped parsley. Serve hot and let the applause begin. Prep Time: 10 mins | Cook Time: 25 mins Servings: 4
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  • Hà Nội: Dựng lại hiện trường vụ tài xế taxi chiếm gần 5 triệu đồng với 2 thím cháu người dân tộc thiểu số

    Cậu Bean
    Hà Nội: Dựng lại hiện trường vụ tài xế taxi chiếm gần 5 triệu đồng với 2 thím cháu người dân tộc thiểu số Cậu Bean
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  • Finland has just deployed the world's largest sand battery—an innovative energy storage system that stores heat using only sand. Created by Polar Night Energy in partnership with Loviisan Lämpö, this battery can hold thermal energy at up to 600°C (1112°F) for months, providing clean heat to homes and buildings even during the harsh Nordic winters.

    By using surplus renewable electricity to heat the sand, the battery eliminates the need for fossil fuels in district heating systems. This breakthrough showcases how simple natural materials can solve complex climate challenges—and it may soon inspire similar zero-emission heating solutions across the globe.

    #SandBattery #RenewableEnergy #CleanTech #ClimateSolutions #FinlandInnovation
    Finland has just deployed the world's largest sand battery—an innovative energy storage system that stores heat using only sand. Created by Polar Night Energy in partnership with Loviisan Lämpö, this battery can hold thermal energy at up to 600°C (1112°F) for months, providing clean heat to homes and buildings even during the harsh Nordic winters. By using surplus renewable electricity to heat the sand, the battery eliminates the need for fossil fuels in district heating systems. This breakthrough showcases how simple natural materials can solve complex climate challenges—and it may soon inspire similar zero-emission heating solutions across the globe. #SandBattery #RenewableEnergy #CleanTech #ClimateSolutions #FinlandInnovation
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