BUTTERNUT SQUASH CHICKEN STREET TACOS
A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream.
Provided by RusticJoyfylFood
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
- Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 27.2 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 5.9 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1519.2 mg, Sugar 8.5 g
OREGANO CHICKEN & SQUASH TRAYBAKE
Try this low-calorie chicken, butternut squash and artichoke traybake as an easy dinner during busy weekdays. It takes just five minutes to prepare
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the flavoured oil and some seasoning.
- Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve.
Nutrition Facts : Calories 357 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium
SHEET-PAN HONEY-GARLIC CHICKEN AND BUTTERNUT SQUASH
This sheet-pan chicken dinner is for all of you sweet-and-savory fans out there. Red pepper flakes, garlic and honey come together to create a chicken dinner that has a touch of sweetness and a hint of spice to it. It's bold but not over the top, which is exactly how we like it.
Provided by Tablespoon Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In small bowl, mix 4 tablespoons of the honey, the lemon juice, garlic and pepper flakes.
- In medium bowl, mix squash, oil, 3/4 teaspoon of the salt and 3 tablespoons of the honey mixture. Toss to coat. Add squash mixture to pan.
- Season chicken with remaining 3/4 teaspoon salt and the pepper. Add chicken to pan of squash; brush with 1 tablespoon of the honey mixture. Roast 15 minutes. Brush chicken with remaining 1 tablespoon honey mixture; return to oven 10 to 15 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is lightly starting to turn brown and is just tender. Remove from oven; drizzle remaining 1 tablespoon honey over chicken, and serve.
Nutrition Facts : Calories 500, Carbohydrate 44 g, Cholesterol 170 mg, Fat 1 1/2, Fiber 6 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 26 g, TransFat 0 g
CHICKEN WITH BUTTERNUT SQUASH
I found a fabulous recipe here recipe#397055 but sadly it did not fit into my diet. So I went to work to see if I could keep the same wonderful flavor while making the recipe a bit healthier! Thank you Texas Ladybug for sharing your fabulous recipe#397055! I give all credit to you! NOTE: Thx Sugasnaps. REwrote the directions to make them more clear!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large nonstick frying pan using medium high heat .
- Add chicken and brown on both sides. Remove and keep warm.
- Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
- Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
- Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
- If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
- Serve over pasta preferably, whole grain or brown rice.
- Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.
ROASTED BUTTERNUT SQUASH TACOS
Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).
Provided by Cookie and Kate
Categories Entree
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper for easier cleanup.
- To roast the squash: On your prepared baking sheet, toss the cubed butternut in enough olive oil to lightly coat all sides, about 2 tablespoons. Sprinkle with 1 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.
- To prepare the guacamole: In a small bowl, combine the diced avocado, lime juice, coriander and salt. Mash with a pastry cutter, potato masher or fork until the mixture is blended and no longer chunky. Taste and add additional salt if necessary.
- To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- To assemble the tacos, spoon an ample amount of slaw down the center of your taco, top with roasted butternut and spread a spoonful of guacamole down the side. Top with garnishes of your choice and serve immediately.
Nutrition Facts : Calories 583 calories, Sugar 8.8 g, Sodium 1588.9 mg, Fat 18.1 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 94.4 g, Fiber 27 g, Protein 20.3 g, Cholesterol 0 mg
TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make the butternut squash tacos: Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil, brown sugar, cinnamon and salt. Transfer the squash to a rimmed baking sheet and roast until a little golden and cooked through, 20 to 30 minutes. Remove the squash from the oven and cool to room temperature. Transfer it to a medium bowl and combine with the beans and cilantro.
- While the squash roasts, make the beef tacos: To a large skillet, add the oil and heat over medium heat. Add the onions and garlic and cook until soft, about 8 minutes. Add the mushrooms, and cook, stirring occasionally, until the liquid is cooked out, about 10 minutes. Stir in the chili powder, cumin, coriander, cayenne and cornstarch and cook, stirring often, until the mixture is creamy looking, 3 to 4 minutes. Crumble in the beef and cook, stirring occasionally, until browned, 12 to 14 minutes.
- Stir in the tomato paste, and cook until the paste turns dark and dries in the pan, about 5 minutes. Add the broth and cook until the mixture is thick and creamy, 3 to 4 minutes, then season with salt and pepper.
- Serve the ground beef or squash fillings in taco shells topped with tomatoes, Cheddar cheese and sour cream.
CHICKEN AND BUTTERNUT SQUASH WITH COCONUT CREAM SAUCE
Chicken butternut squash with vegetables covered in a light coconut cream sauce with simple spices is a quick meal ready in under 30 minutes.
Provided by Sandra Shaffer
Categories Main Dish - Chicken
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large oven proof skillet with 1 tablespoon of oil over medium high heat. Add chicken and sear each side for 3-4 minutes. Remove from pan and set aside. Add the remaining oil and saute onion and butternut squash for about 5 minutes. Add sage, coriander, nutmeg and zucchini. Saute for an additional 3 minutes. Add coconut milk and cornstarch mixed with water. Scrape brown bits from the bottom of the skillet as you stir in milk mixture. Add chicken back to pan and cover. Place in oven and bake for 15-20 minutes or until vegetables are tender. OR place all ingredients in a small oven proof casserole dish cover with foil and bake the same as the skillet option.
Nutrition Facts : Calories 303 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 16 grams fat, Fiber 7 grams fiber, Protein 21 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BUTTERNUT SQUASH ENCHILADAS
When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.
Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.
ROASTED BUTTERNUT SQUASH TACOS
Spicy butternut squash makes a terrific base for these vegetarian tacos. I'm always looking for quick and nutritious weeknight dinners for my family, and this dish is delicious! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Combine first 6 ingredients. Add squash pieces; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, stirring occasionally, until tender, 30-35 minutes., Divide squash evenly among tortillas. Top with queso fresco, avocado and red onion. If desired, serve with pico de gallo.
Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 13g fiber), Protein 11g protein.
BUTTERNUT SQUASH AND CHICKEN PASTA
The butternut squash somewhat melts into a delicious sauce coating the chicken and the pasta with all its lovely goodness. I got the idea from Everyday Italian's Giada DeLaurentis but left out the shrimp, eggplant and use chicken instead.
Provided by Texas Ladybug
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
- Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
BUTTERNUT SQUASH TACOS
Butternut squash makes for a great taco filling, whether you're eating clean or meat-free. A little garlic and some red pepper flakes make the flavors pop.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
- Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
- Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
- Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
- Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 39.8 g, Fat 6.5 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 1.3 g, Sodium 445 mg, Sugar 4.4 g
ROASTED BUTTERNUT SQUASH
Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe. Just let the oven work its magic.
Provided by Louisa Carter
Categories Side dishes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 180C/350F/Gas 4.
- Place the squash in a roasting tin, cut-sides up.
- Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and the whole sprigs of thyme.
- Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places.
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BUTTERNUT SQUASH AND CHICKEN TACOS WITH PINEAPPLE SALSA
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- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- While the squash is roasting, if using ears of corn, carefully slice the kernels from each cob into a large bowl.
- In a medium bowl, use a fork to mash the avocados. Stir in the salt, cumin, and the juice of 1 lime. Taste and, if desired, add additional lime juice. Season to taste with red pepper flakes. Scoop the guacamole into a small bowl.
10 BEST CHICKEN BREAST BUTTERNUT SQUASH RECIPES | YUMMLY
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- Place one oven rack in lowest position and another rack in highest position. Preheat oven to 450ºF (230°C). Mix oil, spices, 1 3/4 teaspoon (9 ml) of the salt and pepper in a large bowl with wire whisk. Add squash; toss to coat evenly. Arrange squash in single layer on parchment-lined shallow baking pan. Set aside.
- Arrange pineapple slices in single layer on a separate parchment-lined shallow baking pan. Drizzle with 2 tablespoons (30 ml) of the lime juice.
- Place pan with squash on lowest oven rack. Place pan with pineapple on highest oven rack. Roast 30 to 35 minutes or until squash is tender and lightly browned, stirring squash and flipping pineapple halfway through cooking.
- Meanwhile, toss cabbage with remaining 2 tablespoons (30 ml) lime juice and 1/4 teaspoon (2 ml) salt in large bowl.
LOW NICKEL BEET AND BUTTERNUT SQUASH TACOS – NICKEL FOOD ...
From nickelfoodallergy.com
5/5 (1)Category Dinner, Low Nickel, LunchCuisine MexicanTotal Time 1 hr
- To prepare the beets, first cut off both the top stem and bottom. Peel the beets. Next carefully dice the peeled beets into 1 inch pieces and place the diced butternut squash in a separate medium sized Pyrex glass pan. Lastly, drizzle the ½ Tablespoon of olive oil over the diced beets and ensure all the pieces are flat and evenly coated.
- To prepare the butternut squash, cut off both the top stem and bottom of the butternut squash. Peel the butternut squash and carefully cut it in half, vertically. Next using a large spoon, scoop out the inner seeds and soft stringy insides. Lastly dice the peeled butternut squash into 1 inch pieces and place them flat in a large 9x13 Pyrex glass pan. The larger the cubes of butternut squash, the longer it will take to cook.
- In a small bowl, mix the ½ teaspoon chili powder, ½ teaspoon paprika, cumin, ½ teaspoon, ½ teaspoon garlic powder, ½ teaspoon sea salt and 2 Tablespoons olive oil. Then drizzle the mixed seasoning on the oiled on the butternut squash, tossing the butternut squash to ensure all of the pieces are evenly coated in the oiled seasoning. Leave out some of these seasonings out as they'll be used to make the lime cream sauce.
BOOZY BEEF AND BUTTERNUT TACOS - THE FAUX MARTHA
From thefauxmartha.com
5/5 (1)Estimated Reading Time 5 minsServings 6
- Make flour tortillas. Up to a week in advance, make wheat tortillas and store in a ziplock bag in the fridge. See notes below. Or use your favorite store bought tortillas.
- Cook beef. At least 5 hours before serving, or 1-2 days in advance, begin slow cooking beef. See notes below.
- Make butternut squash sauce. In a food processor or high powered blender, combine all ingredients. Puree until evenly combined, about 30 seconds. Pour into a squeeze bottle, cover, and store in fridge until serving. Shake well before serving. Can be made several days in advance.
- Serve. Just before serving, prep garnish ingredients. Warm tortillas. Shred beef, pouring a generous amount of the liquid over top to keep hydrated and flavored. Assemble. Generously squeeze butternut squash over the taco (more than pictured).
ROASTED BUTTERNUT SQUASH AND BLACK BEAN TACOS - SHE LIKES FOOD
From shelikesfood.com
5/5 (7)Estimated Reading Time 2 minsCategory DinnerTotal Time 55 mins
- Heat oven to 400 degrees Fahrenheit. On a large sheet pan, toss together the butternut squash, olive oil and all the spices until everything is coated. Roast butternut squash until fork tender, about 40 minutes, flipping once.
- When butternut squash is about 5 minutes from being done, toss the beans on the sheet pan, stir and stick back into the oven until squash is done.
- Place desired amount of taco mixture into your tortillas and top with your favorite taco toppings!
BUTTERNUT SQUASH TACOS RECIPE | MYRECIPES
From myrecipes.com
Total Time 45 mins
- Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil. Toss together butternut squash, chickpeas, oil, curry powder, turmeric, and 1 teaspoon of the salt on prepared baking sheet until evenly coated; spread into even layer. Bake in preheated oven until tender, 35 to 40 minutes, stirring halfway through.
- Meanwhile, place cilantro leaves and stems, jalapeño, avocado, yogurt, water, lime juice, and remaining 1/2 teaspoon salt in a blender. Process until smooth, about 1 minute.
- Divide squash mixture evenly among warm corn tortillas; drizzle with avocado sauce, and top with crumbled feta and sliced radishes. Sprinkle with cilantro leaves.
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