20. Female. San Francisco. Student. Worker. Love music, hair, fashion, tattoos, and education. Will be in England soon enough. hide
unbear: GET HAPPY (Taken with instagram)
ugwbliss: Salmon Burgers w/ Dill & Caper Tartar Sauce and Red Onion Ceviche
moreconfidenceplease: Recipe of the Day: Quick Sautéed Zucchini with Lemon Thyme Chicken <300 calories Nutritional information here Use whole-wheat couscous to add a few extra grams of figure-friendly fiber. Serving Size: 1 cutlet and 1 c couscous. Makes 4 servings. Ingredients: 1 tablespoon lemon zest 1 tablespoon chopped fresh thyme 1 pound chicken cutlets 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1/2 cup water 1/3 cup uncooked couscous 3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces 1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces 1/4 cup fat-free, low-sodium chicken broth Chopped fresh thyme, for garnish Directions: 1. Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook the chicken, herb side down, turning after 2 minutes. When the chicken is golden and cooked through (about 4 minutes), transfer to a cutting board. Cover chicken, and keep warm. 2. Bring 1/2 cup water to a boil in a small saucepan; gradually stir in the couscous. Remove pan from heat; cover and let stand 5 minutes. Fluff with a fork. Cover couscous, and keep warm. 3. Sauté the zucchini and squash (in the same skillet used for the chicken) over medium heat, stirring frequently, until golden and tender (about 4 minutes). Stir in the remaining lemon-and-thyme mixture, chicken broth, and couscous. 4. Spoon the couscous mixture evenly among 4 plates; top each with a chicken cutlet. Garnish with thyme. For past recipes click here!
kimsvegblog: Super lazy cooking blog 2k12 Chicken Enchiladas 5 wheat tortillas vegan chicken vegan cheese 1/2 can red enchilada sauce vegan sour cream green chiles Preheat oven to 350. Cook chicken over medium heat (add some ground red pepper if you want it a little more spicy!). Spread enchilada sauce on tortillas, put a few pieces of chicken in each of them, roll up, and put in a baking dish. Cover in more enchilada sauce and some cheese. Bake for about 10 minutes. Add an obscene amount of sour cream and green chiles. I had a long day and I’m tired, so nothing fancy today!
fuckitandmovetoengland: Norwich, Norfolk
hiscinnamongirl: Bronze
preebrulee: We are swooning over our limited edition Mystical Songs Necklace #ootd #sparkle #jewelry #gorgeous #mayphotoaday #aphotoaday #statement #turquoise #preebrulee (Taken with instagram)