Michael Taasan’s Post

Indulge in flavor without breaking the bank! Cook restaurant-quality teriyaki chicken fried rice for only $3 a plate!   Ingredients (per plate): Rice (day-old rice preferred) Chicken Vegetables of choice (carrots, peas, green beans) 1/4 Onion 2 tbsp Soy sauce 1 tbsp Ginger 1 tbsp Garlic 1 Egg Seasonings of choice   Recipe: Marinate your chicken in a mixture of garlic, ginger, and soy sauce for an hour or overnight. Pan fry in oil in a large skillet until caramelized. In the same pan, sauté your vegetables. Move to the side and scramble in one egg. Throw in one cup of cooked rice and season to your liking with a splash of soy sauce. Stir everything together until combined, toss back in your chicken, and serve!   Now you have a delicious meal that costs you a fraction of the price of eating out! Plus, by cooking at home, you're saving money and controlling the ingredients, making it a healthier option!   Happy cooking and happy savings!    #BudgetEats #SaveMore #FinancialFreedom #FinancialLiteracyMonth

How to Make Nigerian Suya SUYA RECIPE ALERT! Learn how to make delicious Nigerian Suya at home! Ingredients: - 500g beef, chicken, or goat meat (sliced) - 1/2 cup peanut sauce (or groundnuts) - 1/4 cup vegetable oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 teaspoon paprika - Salt and pepper to taste - 10-12 bamboo skewers Instructions: 1. Mix peanut sauce, oil, garlic, ginger, paprika, salt, and pepper. 2. Add sliced meat and marinate for 30 minutes. 3. Thread meat onto skewers. 4. Grill over medium heat for 5-7 minutes per side. 5. Serve hot with sliced onions, tomatoes, and yam (optional). Tips: - Use thinly sliced meat for even cooking. - Adjust spice level to taste. - Grill until slightly charred. Get Ready to Savor the Flavor! Share your Suya experiences and variations in the comments! #NigerianSuya #SuyaRecipe #GrilledMeat #WestAfricanCuisine #Foodie #RecipeAlert #HBReport

😋 This recipe takes a simple weeknight meal to the next level! It’s also good with tuna steaks. The sauce makes this sweet, salt, spicy and just plain delicious. Serve it with a salad and brown rice or sweet potato. Yum! Simple Korean-Style Seared Salmon (makes 4 servings) 3 Tbsp coconut or liquid aminos ½ cup (120 ml) low-sodium chicken broth 1 tsp honey ⅛ tsp dried red-pepper flakes 2 lb (900 g) salmon steaks, (4 steaks) ½ tsp sea salt ½ tsp fresh-ground black pepper 2 Tbsp avocado oil 1 tsp sesame oil 3 cloves garlic, minced In a small bowl, mix together the liquid aminos, broth, honey, and red pepper steaks. Set aside. Sprinkle the salmon with salt and pepper. Heat the avocado oil in a large skillet over medium-high heat. Add the salmon and cook until about 3 minutes, then carefully turn over and continue to cook until it’s done (the fish should easily flake), about 4-5 minutes depending on thickness. Lower the heat to medium-low and add the sesame oil and garlic to the pan, constantly stirring for about 1 minute so the garlic doesn’t burn. Pour in the sauce and let simmer for about 2 minutes. Serve and enjoy! #makeitalifestyle #healthyhabitsforlife #everythinginmoderation #healthychoicesmatter #healthierlifestyle #searedtuna #tunarecipe #seafoodlover #healthyeating

Try these high-protein meal preps to help lose the gut! ✅ They can be prepared in under 15-min and are both gluten-free and dairy-free. Instructions 🔹Marinate 1 lb of beef strips for 15 min to 24h. 🔷Prep your vegetables, then heat up 1 tbsp oil on a pan until medium high heat. Add the beef. 🔷Once cooked, add the vegetables, and cook until softened. ✅This recipe makes 4 servings with 439 calories per serving and 47g of protein. Ingredients 12 oz - Pre cut beef Stir Fry Strips 2 Tbsp - Chili Garlic Sauce 1 Tbsp - Soy Sauce ½ Tsp - Lime Juice ½ Tsp - Peanut Butter tahini 1 Tbsp - Garlic, Ginger & Green Chili Paste (Store Bought or Homemade) 3 Tbsp - Stir Fry Sauce 1 Cup - Onions (Sliced) 1 Cup - Peppers (Sliced) 1 Cup - Bean Sprouts (Whole) 1 Tbsp - Oil (Sesame or Olive) Thanks, to Chef Pat for the recipe! #fatlossmeals #fatlossrecipes #weightlossrecipes #glutenfreerecipes #dairyfreerecipes #hakkafood #desifoodie #sirloinsteak

Recipe for today Simple Egg Fried Rice Ingredients: 3 cups cooked rice, preferably leftover rice 2 tablespoons vegetable oil 4 large eggs, beaten 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup frozen peas and carrots, thawed 2 green onions, thinly sliced 3 tablespoons soy sauce 1 tablespoon sesame oil Salt and pepper to taste Directions: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs to a plate and set aside. Add the remaining tablespoon of vegetable oil to the skillet. Add chopped onion and minced garlic, sautéing until onions are soft and translucent. Increase the heat to high and add the cooked rice, peas, and carrots. Stir-fry for a few minutes until the rice is heated through. Return the scrambled eggs to the skillet. Add soy sauce and sesame oil, mixing well. Season with salt and pepper to taste. Stir in green onions just before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 325 kcal | Servings: 4 #EggFriedRice #ChineseFood #HomeCooking #EasyRecipe #FriedRice #ComfortFood #QuickMeals #Delicious #Tasty #Yum #Foodie #DinnerIdeas #SimpleCooking #HealthyEating #WokCooking

🤤I’ve got a delicious 15-minute dinner recipe for you today… This White Chicken Chili is a great way to use leftover chicken. You also can make it with turkey. The best part about this recipe is the variety… You can eat it as-is or top it with diced avocado, shredded cheese, and/or chopped cilantro – or any of your other favorite chili toppings. TIP: If you have more time, you can even add more veggies – simply saute onions, carrots, celery, etc., in olive oil in the pot before adding the rest of the ingredients! 5 Ingredient White Chicken Chili (serves 4) 4 cups (950 ml) low-sodium stock (chicken or vegetable) 4 cups (600 g) cooked chicken, shredded (or 2 boneless chicken breasts) 2 (15-ounce) cans pinto or great northern beans, drained and rinsed 16 oz (425 g) jar of salsa verde 2 tsp ground cumin Combine all the ingredients in a large pot and bring to a simmer at medium-high heat. When it starts to bubble, reduce the heat to medium-low and continue simmering for 5-10 minutes. Ladle into bowls and enjoy with your favorite toppings! (And as always, tag me with a photo if you make this one — or leave a comment and tell me how you made it your own!) #sandlerstrengthandfitness #getbettereveryday #RecipeOfTheWeek

🤤I’ve got a delicious 15-minute dinner recipe for you today… This White Chicken Chili is a great way to use leftover chicken. You also can make it with turkey. The best part about this recipe is the variety… You can eat it as-is or top it with diced avocado, shredded cheese, and/or chopped cilantro – or any of your other favorite chili toppings. TIP: If you have more time, you can even add more veggies – simply saute onions, carrots, celery, etc., in olive oil in the pot before adding the rest of the ingredients! 5 Ingredient White Chicken Chili (serves 4) 4 cups (950 ml) low-sodium stock (chicken or vegetable) 4 cups (600 g) cooked chicken, shredded (or 2 boneless chicken breasts) 2 (15-ounce) cans pinto or great northern beans, drained and rinsed 16 oz (425 g) jar of salsa verde 2 tsp ground cumin Combine all the ingredients in a large pot and bring to a simmer at medium-high heat. When it starts to bubble, reduce the heat to medium-low and continue simmering for 5-10 minutes. Ladle into bowls and enjoy with your favorite toppings! (And as always, tag me with a photo if you make this one — or leave a comment and tell me how you made it your own!) #sandlerstrengthandfitness #getbettereveryday #RecipeOfTheWeek

Hey, everyone! Share your recipes today! I can't wait to see what delicious dishes you've got lined up! Ingredients: • 1 medium spaghetti squash • 1 cup asparagus, chopped • 1 cup cherry tomatoes, halved • 1 bell pepper, sliced • 2 cloves garlic, minced • 2 tablespoons olive oil • 1/4 cup grated Parmesan cheese • Fresh basil leaves, for garnish • Salt and pepper, to taste Instructions: 1. Preheat and Prepare: Preheat oven to 400°F. Halve spaghetti squash and remove seeds. Season with salt and pepper. 2. Roast Squash: Place halves cut-side down on a baking sheet. Roast 30-40 minutes until tender. Cool slightly, and shred into strands with a fork. 3. Sauté Vegetables: In a skillet, heat olive oil. Sauté garlic, then add asparagus and bell pepper. Cook 5-7 minutes. Add tomatoes, cook 2-3 minutes. Season with salt and pepper. 4. Combine and Serve: Mix squash strands with vegetables in the skillet. Sprinkle with Parmesan. Serve garnished with basil leaves. #healthyrecipeideas #healthyrecipeday #recipeshare #healthydinnerideeas #easytomakerecipes #healthyeating #healthcoach #wellnesscookinginstructor #holistichealthcoach #cleaneating #plantbasedrecipes

Was making dinner tonight and realized that this is probably a decent option for a "set and forget" meal for the final stretch of busy season. Lazy congee/porridge recipe: Ingredients: -1/2 cup long-grain rice. I typically use jasmine. -About 2 cups of water to start, then add more depending on preferred texture. With this amount, it will be only mildly liquid. -Some frozen or fresh vegetables (leftovers are also fine) -2 cubes of vegetarian or real chicken stock -1/2 block tofu -Some salt Instructions: Just put it all in a pot and set it over low flame on the stove. Set a timer for 40 minutes and get up to stir once in a while. Toppings: A few pieces of green onion and/or ginger. A cooked salted quail or duck egg is good if available and I would recommend not salting at all for that one. It's better to break it apart with a spoon and thoroughly stir into the finished dish instead. #recipe #cooking #busyseason #easyrecipes

If you need a quick, healthy and delicious lunch or dinner idea, check out my creamy prawn noodles recipe! This recipe serves 2, takes 10mins to put together and 10 mins to cook. Here's what you'll need: 200g prawns 125g noodles (black rice, buckwheat) 1 tbsp coconut oil 1 small onion, diced 1 tsp oregano 2 garlic cloves, minced 10 cherry tomatoes, cut in quarters 2 tbsp parsley, chopped ½ cup oat cream Cook the pasta according to the instructions on the packaging. Heat the coconut oil in a large frying pan and sauté the onion until soft. Add oregano and minced garlic, and fry for another 1-2 mins. Add prawns and fry for about another minute, stirring constantly, season with salt and pepper. Add the cherry tomatoes and parsley, mix and fry for another 30 sec. Pour in the cream and bring to a boil. Simmer everything for about 1 minute until the sauce thickens, season with freshly ground pepper and salt as needed. Add strained pasta and heat everything together. Leave a comment if you're cooking this dish! 👨🍳👩🍳