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😍😍this by @cleanfoodcrush

comment 39 star 11,188 3 hours ago

Fresh caprese toast w/ pesto by @briewilly

comment 52 star 10,741 12 hours ago

One-pan pesto chicken and veggies by @juliasalbumblog ~ 2 tablespoons olive oil 1 pound chicken thighs, boneless and skinless, sliced into strips 1/3 cup sun-dried tomatoes, drained of oil, chopped 1 pound asparagus, ends trimmed, cut in half, if large 1/4 cup basil pesto 1 cup cherry tomatoes, yellow and red, halved heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. remove the chicken and sun-dried from the skillet, leaving oil in. add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. remove asparagus to serving plate. add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. remove from heat. add halved cherry tomatoes, mix with the pesto and the chicken. add chicken and tomatoes to the serving plate with asparagus.

comment 55 star 11,348 17 hours ago

The best avocado & tomato salsa by @gimmedelicious ~ 2 ripe avocados, pitted and diced 1 cup tomato, diced (any type of tomato) ¼ cup onion, diced ¼ cup cilantro, minced 2 tablespoons olive oil juice of 1 lime (2 tablespoons) salt and pepper, to taste instructions add the avocado, tomato, onion, and cilantro to a large mixing bowl. drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. serve immediately or tightly cover with plastic wrap and refrigerate for up to 2 days. the lime will keep the avocado from browning.

comment 63 star 14,684 Yesterday

Cajun chicken with coriander and lime rice by @kitchensanctuary ~ 150g (3/4 cup) dried long grain rice 1 and ½ tbsp cajun seasoning 2 skinless chicken breasts 1 and ½ tbsp olive oil ½ red bell pepper, deseeded and sliced ½ yellow bell pepper, deseeded and sliced ½ green bell pepper, deseeded and sliced 1 small brown onion, peeled and sliced small bunch coriander (cilantro) roughly torn zest of 1 lime 1 avocado, peeled, de-stoned and chopped instructions boil a large pan of water, add the rice and simmer for 15 minutes until the rice is tender. pour into a sieve and leave to drain. whilst the rice is cooking, heat a cast iron griddle pan on a high heat and brush on a little oil. sprinkle the cajun seasoning and pour half the oil on the chicken b*****s and rub it in using your hands. flatten the chicken b*****s slightly with your hands and place on the hot griddle. cook for 7-10 minutes, turning once, until the chicken is charred and no longer pink in the middle. place on a chopping board to rest whilst you cook the vegetables. brush the rest of the oil on the griddle and place the peppers and onion on in a single layer. cook for 5-6 minutes, turning a couple of times, until lightly charred. by now the rice should be cooked and drained. fluff it up with a fork and stir through the coriander and lime zest. divide the rice between two bowls. cut the chicken b*****s into slices and place on top of the rice. add the char-grilled peppers and onion and top with the chopped avocado.

comment 98 star 20,611 Yesterday

Spinach and egg white omelet by @eaturselfskinny ~ serves: 1 serving ingredients 3 egg whites handful of spinach (about ½ cup) ½ cup onion 4 or 5 grape tomatoes salt and pepper, to taste instructions preheat the oven to 400 degrees f. spray a medium skillet with cooking spray and saute your chopped onion for 3 to 4 minutes, until translucent. add your spinach and saute until just wilted. place spinach-onion mixture in a small glass dish (or you can use a small skillet) and c***k 3 egg whites over top. season with a bit of salt and pepper, add sliced tomatoes and bake in oven for 17 minutes. serve with fresh fruit and enjoy!

comment 42 star 14,534 Yesterday

One-pan chicken fajita pasta by @thegourmetpeasant ingredients: 1 1/2 tablespoons olive oil 1 onion, diced 1/2 each red & orange bell pepper, diced 2 cloves of garlic, minced 2 boneless/skinless chicken breasts, cubed 2 tablespoons taco seasoning mix to taste (recipe follows) 1/2 cup petit diced tomatoes 2 cups small dry pasta (cellentani, penne, ziti, etc.) 2 1/2 cups chicken broth 1/2 cup shredded cheese 1/4 cup chopped cilantro, plus more for garnish favorite toppings of choice taco seasoning: (mix together in a jar & keep the remaining for a later use) 2 tablespoons each: garlic, paprika, & chili powder 2 tablespoons cumin 1 tablespoon sea salt 1/2 tablespoon black pepper instructions: in a large skillet/pan with a lid, heat the oil over medium-high heat. sauté the onions & peppers until slightly softened, approx. 5-7 minutes. add in the garlic and chicken and sauté until the chicken is just no longer pink. stir in the seasoning mix until the chicken is fully coated and sauté for another 2 minutes to meld the flavors. add in the tomatoes and pasta and stir well to combine. slowly pour in the chicken broth, cover and bring to a low boil. reduce the heat to medium and simmer for 15-20 minutes until pasta is al dente, stirring occasionally. taste and adjust salt/pepper/spices if needed. stir in the shredded cheese and cilantro right before serving until totally combined. serve with your favorite toppings.

comment 15 star 7,354 2 days ago

Creamy mushroom garlic chicken by @crunchycreamysweet ~ 2 boneless skinless chicken breasts 1/2 tsp salt 1/4 tsp black pepper 1/4 cup flour 1 tablespoon olive oil 2 tablespoons butter , divided 1 and 1/2 cups sliced white mushrooms 1 and 1/2 teaspoon minced garlic 1/2 cup chicken stock 1/3 cup heavy cream chopped parsley cut each chicken b****t in half lengthwise. season each piece with salt and pepper. add flour to a shallow dish. dredge each chicken piece in flour. in a large skillet, heat up olive oil and butter over medium heat. when butter is melted, add floured chicken pieces to pan. cook until golden brown, about 4 to 5 minutes per side. the internal temperature should register 165 degrees f. remove chicken from pan and place on a plate. set aside. add more oil to the pan if needed. add garlic to pan and saute until fragrant. add mushrooms and cook until soft. add chicken stock and bring to boil. scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce. remove skillet from heat, add cream and stir well. return chicken to skillet. place back on heat for 1 to 2 minutes or until the whole dish is hot. serve chicken with mashed potatoes or cooked pasta. spoon mushroom sauce over each pieces. garnish with chopped parsley and more black pepper.

comment 45 star 11,558 2 days ago

4-ingredient flourless chocolate chip banana bread by @thebakermama ~ it's unbelievable this banana bread is made with just 4 ingredients: bananas, oats, peanut butter & chocolate chips. that's it and it's so amazing! ~ 1.5 pounds ripe bananas (about 4-5 medium bananas) 2 cups old-fashioned oats 1 cup creamy or crunchy peanut butter (or another nut butter such as almond butter) 1 cup chocolate chips preheat oven to 350°f. lightly grease 9x5-inch loaf pan with non-stick cooking spray and line with parchment paper; set aside. add the bananas, oats and peanut butter to a blender and blend until smooth and well combined. stir in chocolate chips. pour batter into prepared loaf pan. garnish with thin banana slices and more chocolate chips, if desired. bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. let bread cool completely in loaf pan. store bread covered tightly with plastic wrap in the loaf pan or in an airtight container in the refrigerator.

comment 342 star 20,410 3 days ago

Crockpot white chicken chili by @wellplated ~ 1 1/4 pounds boneless, skinless chicken b*****s (about 2 to 3 breasts) 4 cups (32 ounces) low-sodium chicken stock 2 (15-ounce) cans reduced-sodium white beans, such as white kidney beans, cannellini, or great northern beans, rinsed and drained 2 (4.5-ounce) cans diced green chiles 3 cloves garlic, minced 1 small (or 1/2 large) yellow onion, finely diced 2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1/4 cup chopped fresh cilantro fresh lime wedges for serving (the toppings add important flavor, so load it up!): diced jalapeno, diced avocado, nonfat sour cream or plain greek yogurt, shredded cheese, crushed tortilla chips place chicken in the bottom of a 6-quart or larger slow cooker (i use this one). top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. stir to combine. cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. remove the chicken b*****s to a plate. once cool enough to handle, shred and set aside. with an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (you can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) stir in the shredded chicken and cilantro. portion into bowls and top with a squeeze of fresh lime juice. add any other desired toppings and enjoy.

comment 92 star 6,860 3 days ago

😋lemon garlic chicken & asparagus, with mashed sweet potatoes {with butter + cinnamon} by @bringing_fit to keep it nice and simple after a killlller workout! 💪🏽

comment 124 star 23,500 4 days ago

Cheesy ravioli skillet by @thecookierookie ~ 2 teaspoons olive oil 2 cloves garlic, minced 1 lb. italian sausage, casing removed 15 oz marinara sauce 2 teaspoons italian seasoning salt and pepper to taste 1 cup low sodium chicken broth (or water) 1 package (18 ounces) tomato & mozzarella ravioli 1/2 cup shredded italian blend cheese 1/4 cup fresh basil, chopped heat a large skillet over medium/high heat. add the olive oil and garlic and heat for approximately 3 minutes until fragrant. add in the sausage and cook for 3-5 minutes, crumbling as you cook. stir in the tomato sauce, italian seasoning, and salt and pepper to taste. add in the broth (or water) and ravioli. stir to make sure the ravioli is as covered as possible. bring to a boil and then reduce heat to simmer. cook covered for 5 minutes and then uncovered for an additional 5 minutes, or until the ravioli is fully cooked and tender. sprinkle with the shredded cheese. allow to simmer until cheese is fully melted. sprinkle with the fresh basil. serve and enjoy!

comment 131 star 16,541 5 days ago

Buttery garlic herb chicken with zucchini by @alyssa_therecipecritic ~ 4 garlic cloves, minced ¼ cup freshly chopped oregano 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 pound boneless skinless chicken thighs, or breasts salt and pepper 2 medium sized zucchini, sliced instructions in a medium sized skillet over medium high heat add the butter until melted. add the garlic, oregano, rosemary and thyme. add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. remove chicken and set aside on plate. add the zucchini to the pan and salt and pepper. saute for 2-3 minutes or until tender. add chicken back to the pan for a minute.

comment 103 star 20,920 6 days ago

One pan autumn chicken dinner by @cookingclassy ~ 4 - 5 (6 - 7 oz) bone-in, skin on chicken thighs 4 tbsp olive oil , divided 1 1/2 tbsp red wine vinegar 3 cloves garlic , minced 1 tbsp each minced fresh thyme , sage and rosemary, plus more for serving salt and freshly ground black pepper 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes 1 lb brussels sprouts , sliced into halves 2 fuji apples , cored and sliced into half moons about 3/4-inch thick 2 shallot bulbs , peeled and sliced about 1/4-inch thick 4 slices hickory smoked bacon , chopped into 1-inch pieces instructions preheat oven to 450 degrees. pour 2 tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. set aside and let rest while chopping veggies. place sweet potato, brussels sprouts, apples and shallot on a large rimmed baking sheet. drizzle with remaining 2 tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. spread into an even layer then set chicken over veggie/fruit mixture. sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). broil during last few minutes for a more golden skin on chicken if desired. sprinkle with more herbs and serve immediately.

comment 213 star 12,273 6 days ago

Ravioli made with zucchini 😱? um yes please! by @goodful

comment 420 star 12,913 6 days ago

Sammiiie time 😎 grilled chicken, cucumber, tomato, grainy mustard, smashed avocado, red onion, arugula, spinach and kale on whole grain + side salad ✊🏼 by @bringing_fit ~

comment 228 star 25,723 1 weeks ago

Creamy garlic parmesan mushroom chicken & bacon by @cafedelites ~ for the chicken: 6 bone-in , skin-on or off chicken thighs 1 tablespoon olive oil 2 cloves garlic , crushed 2 tablespoons chopped fresh parsley leaves kosher salt and freshly ground black pepper , to taste for the cream sauce: 4 cloves garlic , crushed 7 ounces | 200 grams diced bacon 14 ounces | 400 grams sliced brown mushrooms (cremini) 1 cup cream or milk* 1/2 cup chicken broth 1/2 cup freshly grated parmesan freshly ground black pepper , to taste salt , only if needed to your taste extra chopped fresh parsley , to garnish fresh shaved or grated parmesan , to garnish instructions preheat oven to 200°c | 400°f. arrange chicken on a plate. combine together the olive oil, garlic, parsley, salt and pepper in a jug. rub the oil mixture over the chicken to completely coat. heat a large, oven proof pan or skillet over medium high heat. sear the chicken, skin-side down first, until skin is crisp and golden brown. rotate and sear the other side (about 2-3 minutes per side). transfer to oven and roast until completely cooked through, about 25-30 minutes. once chicken is done, remove from skillet; set aside. pour out half of the chicken juices left in the pan. using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. add the bacon and fry until just beginning to crisp. add in the mushrooms and cook until mushrooms begin to soften. pour in the cream or milk, chicken broth and parmesan; allow to simmer until slightly thickened, about 2 minutes. see notes if using milk instead of cream option) season with pepper. taste first before adding in any extra salt, as the bacon will add the salt. add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours. garnish with parsley and shaved or grated parmesan, if desired. serve over rice, pasta, or steamed/grilled vegetables.

comment 89 star 12,504 1 weeks ago

Smothered baked chicken burritos by @carlsbadcravings ~ easy slow cooker shredded mexican chicken simmered with mexican spices, salsa and green chilies for the best mexican chicken perfect for tacos, burritos, tostadas, salads, etc. couldn’t be any easier! ~ 1 recipe slow cooker mexican chicken 6 burrito size tortillas(i prefer raw/undercooked tortillas)* 1cup shredded sharp cheddar cheese olive oilor nonstick cooking spray cheesy green chili sour cream sauce 2tablespoons olive oil 1tablespoon butter 3tablespoons flour 2cups low sodium chicken broth, warmed 1/2teaspoon cumin 1/4-1/2teaspoon salt 1/4teaspoon pepper 1/2cup sour cream 1/24 oz. can mild chopped green chilies, or more to taste 1/2cup shredded sharp cheddar cheese hot sauce to taste(optional) optional toppings tomatoes avocados/guacamole cilantro salsa tortilla strips or chips instructions prepare mexican chicken according to recipe directions. drain any excess liquid from chicken. preheat oven to 400 degrees f. line a baking sheet with foil and add a baking rack on top. prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. cook for 18-20 minutes or until golden. broil to desired crispiness, flip over and broil the other side until golden. meanwhile, prepare sauce by melting butter in olive oil in a medium saucepan over medium heat. whisk in flour and cook, stirring constantly for 3 minutes. reduce heat to low then gradually whisk in chicken broth. add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. remove from heat and stir in green chilies, cheese until melted then sour cream. add hot sauce to taste (optional). to serve, top burritos cheesy green chili sour cream sauce and desired toppings. recipe notes *raw/undercooked tortillas are found in the refrigerated section (i buy mine at costco). they are thinner so they bake and crisp beautifully!

comment 113 star 11,982 1 weeks ago

Broccoli cheese soup by @jocooks ~ cheat meal or work it in your micros. this broccoli cheese soup is creamy, super cheesy, quick and easy. the best part is that you can have this scrumptious soup ready in 30 minutes. 1 onion chopped 6 tbsp flour 2 cups half and half cream substitute if needed 6 cups chicken broth low sodium 1 tsp salt 1 tsp white pepper 1/4 tsp nutmeg 1 head broccoli florets about 1 lb 1 cup velveeta cubed 3 cups cheddar cheese shredded 2 tbsp parsley chopped melt 6 tbsp butter in a large dutch oven over medium heat. add the chopped onion and cook until softened and starts to lightly brown. sprinkle the flour over the onion and gently whisk it with the butter and onion. cook it for about 2 minutes to remove that raw starchy flavor. slowly whisk in the half and half. once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any. season with salt, pepper and nutmeg. bring the mixture to a boil then add the broccoli pieces. cook until the broccoli is tender; about 10 minutes. add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. taste for seasoning and adjust as necessary. top with remaining cheddar cheese and garnish with parsley.

comment 191 star 10,172 2 weeks ago

Greek chicken salad meal prep bowls by @thekitcheneer ~ 1 lb, cut into 1" bites chicken breast 1/4 cup primal kitchen greek vinaigrette 1/4, diced red onion 16 olives kalamata olives 1/2, sliced and quartered cucumber 1, sliced thin roasted red pepper 1, diced roma tomato 4-5 cups spring mix in a ziploc bag add chicken and dressing, seal and ensure all chicken is evenly coated. let marinate on counter for 20-30 minutes. chop all veggies while you wait. preheat skillet on medium high, add chicken and saute until thoroughly cooked. assemble the salads: divide lettuce among 4 containers. add cucumber, tomato, peppers, olives, and onion. top each salad with chicken

comment 21 star 6,731 2 weeks ago