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Summer Kale Salad pic logo 2

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Peaches & Cream Pop |Only 90 Calories | Light & Healthy, Refreshing, Twist on a Classic |Energizing | For Nutrition & Fitness Tips, and RECIPES please SIGN UP for our FREE NEWSLETTER www.NutritionTwins.com

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Cinnamon Protein Pancakes | Only 85 Calories | Satiating Breakfast to prevent hunger with Protein and Fiber | For MORE RECIPES Fitness & Nutrition tips please SIGN UP for our FREE NEWSLETTER www.NutritionTwins.com

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Cool，real want to try.

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Grilled Clams and Mussels with Garlic, Almonds and Mint Recipe - NYT Cooking

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Roasted Red Pepper Soup with Tahini Swirl and Garlic Bread Croutons - This flavorful vegan roasted red pepper soup is made with ripe summer red bell peppers, lots of paprika and is topped with creamy tahini sauce and crispy broiled garlic croutons.

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Turmeric Butter Chicken & Rice - 1 whole 3lb chicken|5 smashed cloves garlic|1 1/2" ginger,cut in chunks|3 small red chilis|3T fish sauce|1 1/2t turmeric|1/2t coriander|1/2t pepper|4T butter|2C jasmine rice|1 1/2C coconut milk|1 1/4C chicken stock|2+1/2 stalks lemongrass (white part only) smashed & cut in segments - Clean chicken. Puree garlic, ginger, red chilis, fish sauce, turmeric, coriander & pepper. Set aside 1 1/2T of this mixture, then add butter to the rest & run foodprocessor again. Reserve 1T of turmeric butter for cooking rice, rub the rest underneath chicken skin. Place 1/2 of smashed lemongrass stalk inside cavity, then with toothpicks, sew/seal skin around opening of cavity & neck to keep butter inside. Rub reserved mix w/o butter, evenly over whole bird. Let sit 2-6hrs. In shallow bakingdish melt reserved 1T turmeric butter, cook rice in it 3min. Add coconut milk & stock, scatter lemongrass on. Bring to simmer & cook 3min w/o stirring. Put bakingrack over dish, set chicken on top, breast down. Roast 15min at preheated 420, turn bird over & roast 35min, til done. Remove bird & let rice finish cooking. Serve with spicy coconut sauce.

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Icy cold cucumber and yogurt soup

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Sautéed Scallops Stuffed With Basil Recipe - NYT Cooking

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You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes. (Photo: Andrew Scrivani for The New York Times)

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Buffalo Chicken Tacos Recipe on Yummly

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ngredients 3 large skinless chicken breasts ( bone in) 1 (14 1/2 ounce) cans chicken broth 2 (7/8 ounce) packages chicken gravy mix or 2 (7/8 ounce) packages mushroom gravy mix or 2 (7/8 ounce) packages brown gravy mix Directions Place chicken breasts(you may remove bones if you like) in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones. In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth. Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first. Enjoy! Note:. I served this to my husband, only using 1 cup broth and 1 gravy package. I refrigerated the rest of the chicken and broth, making it again the next day with the other gravy package.

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Learn piano in thirty days using this type of course. Fine, you aren't going to be exceptional, but you'll be shocked how good you're going to be!

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Food Planner

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Tweet This past weekend I had the privilege of speaking at the first ever Happy Mommy Box Retreat. It is rare that I get to go away and speak at an event about motherhood. Why? I do not consider myself to be one of those ‘moms’. I actually felt very inadequate to be speaking at a motherhood event, because I never feel like I have it all together. Most days I roll out of bed after Mark has sent up two of our children to wake me up. I walk downstairs and

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Cinnamon Swirl & Caramel Cheesecake Bars | from willcookforsmiles.com

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Inspired By eRecipeCards: European 'Kraut, Brats and BEER (Sauerkraut and Sausage) - 52 Cooking with Beer and Simple Recipes

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