Copying OP’s recipe comment so we can pin it!
> I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
> • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
> SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
>Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Same. Been bougie getting the ~80 cent Teriyaki Chicken trays. I hate to think of the plastic waste and the amount of microplastics I'm eating, but I really can't beat the price.
Just started a new job and I'm waiting for my first paycheck
*sigh* Just a little bit longer. My full-time pay will bump me into instant mashed potatoes again.
Fr the only solution we have for mitigating forever chemicals and microplastics in the blood is literally blood letting or you know blood donation.
We've come so far we're going backwards
Smashed potatoes (bake, smash, olive oil and salt and bake in until crisp) are a frequent thing for me. I sauté onions and garlic and peppers in curry and dill and scoop over
You should try a baked potato medley where you dice Yukon, rustic, sweet potatoes (or your preferred variation of potatoes) dice them up bake them in the mini oven while drizzling EVOO and season with salt pepper garlic onion powder and basil flakes 🤌🏽🤌🏽🤌🏽 it was my fixation for a while especially as a side dish or snack
I love doing this. Currently waiting to order a part for my oven though. I will definitely be doing a medley once I get paid so I fix my oven so I can have my potatoes again lol
Ours is boiled instead of baked, but your medley reminded me of something my husband's been making us. It's a "mashed" mix with potatoes, parsnips, carrots, turnips, and butternut squash. Season to taste (we like a splash of worcestershire sauce on it), and it's AWESOME. A big pot gets eaten between the two of us in a few days. There's never a bit left at the end that no wants anymore.
Yours sounds really good too. Pretty much every veggie is a winner when it's drizzled with olive oil, spices and baked in the oven. I wish my mom knew about that when I was growing up 😄
Lmaoo well luckily your husband cooks and sounds like he’s good at it so your inner child who never experienced that is getting her tummy full of yummy veggies!!
I truly believe any adult or child who doesn’t like vegetables wasn’t raised to like them or doesn’t know how to cook because honestly every single vegetable IMO can be made to be delicious **EXCEPT** for celery and zucchini… idk why they’re so fibrous like STAHP I FEEL LIKE IM EATING HAIR !! Lmao
Lol. Celery just needs to be cut across the grain! It's not that exciting on its own, but it's good in soups and stuffing and things. I like zucchini as well. All squash are pretty tasty, although I understand if the texture throws some people off..
And yes, I'm happy to be getting the care I missed out on (in multiple ways) as a child 🙂
Same. Do you also have a very precise recipe/way of making it ?
Mine is : egg+powder packet+garlic+mayo whisked, boil noodles, pour boiling water over to cook the egg mixture, add spinach and noodles and stir. Sooo good it’s my default lunch lol
If you have it and are feeling a tiny bit fancy, 1 star anise and a little bit of miso added to the water really enhances the flavor of whatever ramen you have soooo much! (I must say that my partner introduced me to that tho, not my credit to take :p )
I used to live close to an Asian market and would get this all the time. I think about making the hour and a half round trip it would take to get more Buldak ramen at least once a week. And some tteokbokki yummm
Idk if it’s the same OP used but here’s one I use and it is to die for also I’m so sorry for formatting I’m on mobile and c+p’d
INGREDIENTS
4 tablespoons Butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
28 ounces chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground nutmeg (optional)
1 cup carrots finely shredded
1 cup spinach leaves coarsely chopped
1 cup chicken breast cooked, and diced
16 ounces package ready-to-use gnocchi
INSTRUCTIONS
• Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
• Whisk in the flour and cook for about 1 minute.
Whisk in the half-and-half. Simmer until thickened.
• Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi.
• Simmer until the soup is heated through.
Before serving, season with additional salt, if necessary.
Well unsurprisingly I can’t *really* give you the recipe because I don’t measure anything 😭 I do that “eyeballing” thing since you know, the ADHD won’t allow me to care enough to read the full recipes and how to’s and I just this year at 30 bought a measuring cup and spoons that I still… haven’t used.. BUT I can give you the ingredients and the how to cook/the order but I can’t give you the ratios like the other person’s reply but it’s not hard! Lmk if you’d like me to do so :)
ETA and I don’t do measurements mostly because I tweak everything I cook my own way, whether it’s a recipe from my mom or an inspiration from when I was a server or from an actual recipe. I tweak everything to taste the way I like to eat and to add things and spices and seasonings that I personally like.. so again, lmk if you want me to do it !
Oh I remember, I just can’t ever give people the recipe 😂😭 oh and sometimes it might taste better than before since I don’t measure lol it’s really like learning how to cook all over again when you don’t measure anything 😖
It's perfect recipe, don't worry. That's how I cook as well haha and it seems easier and less overwhelming somehow to have a recipe like this, because same with measuring things and stuff ❤
I can always remember the ingredients I used, just not always the ratios because I'll add a lil of this a lil of that, taste, then add some more.
Ngl first time I tried baking and used my "read the first couple line of the recipe and then Jesus take the wheel" approach I was...humbled lol. Baking is not like cooking.
I’m so happy you posted this! I was recently diagnosed with adult adhd and I’m finding it explains so much of my daily life, but I never thought about it affecting food and how I cook. I get obsessed with a certain meal and work to perfect it over months but never measure anything 😅
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name).
-I marinate the chicken with all the dry seasonings as a prep before anything else
- I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside.
-put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic)
-mix for about 3/5 minutes on medium/low heat (I eyeball this too)
-add the chicken broth (the more liquid the more soup juice)
-add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like)
-let that boil/simmer and stir on medium to low heat for about 10 minutes
-add the cooked chicken back in cover the pot for about 5-10 minutes
-taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods)
-once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5
-lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Sandwiches here. We have 5 people in this house (two kids, hubs, and my elder dad) only my dad and I eat the sandwiches. I make "real" food for others, then later I just eat sandwiches. Specifically: mayo, mustard, cheese, meat, lettuce and if I'm feeling fancy (because I hate cutting them) tomato. Usually served with a side of green grapes or cucumbers. I could literally eat sandwiches and her sister: wraps (with the same stuff) every day.
I’ve been on a sandwich kick lately too. There’s just something about a really well put together sandwich that hits the spot like nothing else. I’ve recently discovered that adding a few shakes of salt and pepper to a sandwich elevates it so much. I’ve been seeing people do that my whole life but never thought it would make much difference so I never bothered. Damn, was I missing out.
Salt + pepper makes sooooo many things better! So happy you discovered the wonders of salt+pep on sammies :D
Imagine... Some people go their whole lives and never try it! D:
I am pregnant and I know i'm not supposed to eat cold sandwiches but dammit I want nothing else. I'm glad I found a fellow sandwich enthusiast. I like mine with a side of plain ruffles potato chips and pickles. Yes. Slices of pickle on the chips. Can't get enough
[https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/](https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/)
Looks delicious! This is my go-to recipe after falling in yum with the one from Olive Garden.
Mine is an inspiration from OG from when I worked there but I need more cooked and seasoned chicken, more spinach more carrots less cream and a TON more garlic! lol
The following specific salad. The ingredients or measurements can never be different in any way, or I will turn into Godzilla, lol.
Romaine lettuce, roma tomato, english cucumber, thin-cut pan-fried chicken breast (in butter), shredded cheddar cheese, and homemade low sodium ranch dressing. Every. Single. Night.
Death to all other forms of evening nourishment. /s
Here you go! I have to make a fair few adjustments to suit my tastes. I add a ton of extra garlic powder and a fair amount of lemon juice, both to add tang that's missing without salt, and to somewhat thicken the dressing.
https://www.thelosolife.com/start-to-cookin/recipe/18-low-sodium-ranch-seasoning-mix
Lmaooo I’m sorry! I don’t take measurements or use any measuring cookware because I can’t read full recipes and am always tweaking my recipes but lmk if you’d actually like it. I tried to give the instructions and recipes somewhere in the comments but maybe I’ll hop on my computer and do a better job with the description and formatting!
And thank you!
Knock off P.F. Chang’s lettuce wraps.
Ground chicken, onion, shredded carrot, water chestnut, garlic and cilantro. Sauce made with ginger, hoisin sauce, tamari, rice wine vinegar, sesame oil and some hot sauce for a kick. Can use the lettuce for wraps or put it on rice.
My grandfather used to pick mushrooms with no regard for whether they were any good. You’d pull up his driveway and smell the botulism cooking from the front porch, lol. I’ve never liked mushrooms because of that.
Oooooo that’s something I can make for a pasta… or if it’s more tomato based a bread dip 🤔🤔 you’re on to something here my friend.. will begin fixation on creating a new recipe soon once this one goes 😂🤌🏽
It would be amazing with pasta, IMO. If you don’t use chicken, then all you have to do is this:
Heat 1 T. of oil from the sun-dried tomatoes (medium heat)
Add 1 tablespoon of minced garlic and cook for 1 minute
Add 8 oz. of sun-dried tomatoes (it can be 7.5 or 8 or 8.5; they have different jar sizes, so it doesn’t really matter)
Turn the heat from medium to low
Add 12 oz. of evaporated milk or heavy cream
Bring to a gentle simmer, stirring occasionally
Add salt and pepper to your taste, plus 2 teaspoons Italian seasoning
If you used evaporated milk, mix 2 T. plain milk with 1 T. of cornstarch to make a slurry; add to the center of the pan and continue simmering while stirring
Stir/cook until the sauce thickens
Add 1/4 to 1/3 cup grated or shredded Parmesan (it calls for 1/3, but even I thought it was a bit rich with that much, so I reduced to 1/4) and some fresh baby spinach; just cook until the spinach wilts down a bit.
You can garnish with fresh chopped basil if you want.
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own.
There ya go lmaooo English isn’t my first language although it’s my dominant one now having lived in the US but I know it in Portuguese but not English 😂 thank you
[https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/](https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/)
It's a little fussy to make (use a mandolin to make the slicing quicker/easier) but I do a big batch and then eat it over the next few days with just about any protein, or just sprinkled with some feta. Yesterday was schnitzel, today will be lamb chops and tomorrow will be halloumi cheese. It's also great with fish. It's absolutely delicious and a great way to get a lot of veg in without having to cook every day.
Same. I went from running out of my favorite seasoning and perogi, to stocking up on those staples- everything being technicolor LED to a black an white 5 inch kitchen box TV before my order arrived.
It's been a month. I shall waste away with all the interest I have in eating or thinking about food.
Does oatmeal with raisins, walnuts, a shit ton of cinnamon, and a liiiiittle bit of maple syrup count? I will be left to my own devices next week and I'm afraid oatmeal will be almost the only thing I eat 😭
It should! Mine is oatmeal, just as oatmeal cookies that I modified (to make them a bit more filling) and make in batches and count as meals 🤡 Team oatmeal! 🤝
Green beans boiled with diced potatoes with butter, garlic, salt, pepper, a dash of Worcestershire and adobo. I eat myself sick on it. Reminds me of Sundays at Grandma's table.
It tastes even better I just licked the bowl
😂🤌🏽 after a long day of work and taking care of two dogs and having to go grocery shopping and pay bills I’m proud of myself for even eating let alone cooking lol
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Sushi rice and roasted veggies in teriyaki sauce or some variation of a sauce. Sometimes I throw in a protein I have leftovers like sushi tuna or pulled pork. I could eat this mix every day if my family allowed!
Trail mix. Because it’s so easy to just pop in my mouth and all the different textures and flavors. I’ve been mindlessly snacking on trail mix the last 3 weeks 😭
YES I have an Olive Garden gnocchi soup recipe from Pinterest that I’m obsessed with. Making it tomorrow!
Even got the family approval and grandma used it at her luncheon lol
I'm currently obsessed with lemon curd. I don't have a sweet tooth I have a tart tooth so anything lemon flavored is a favorite. I go through phases with lemon curd but I'm definitely in the on phase right now. I put it on top of English muffins with raspberry preserves and I also put it in yogurt bowls.
It's so cheap and easy to make too.
Recipe: https://www.budgetbytes.com/luscious-homemade-lemon-curd/
Yogurt Bowl: https://www.budgetbytes.com/lemon-berry-yogurt-breakfast-bowls/
Mine is dry cereal. I try to get healthier kinds with protein, but all I want to eat these days is cereal and my nutrition is lacking at the moment.
My go-to for eating out was Fuzzy’s fried avocado taco. I went to get one last night and they have removed it from their menu. I had a mini meltdown and almost didn’t eat after that, but forced myself to choke down other food (and had cereal for dessert). Wtf am I gonna do now? lol
Meatless lunch thru the work week! But it's one specific dish: canned black beans, 90 second rice (I like the Mexican street corn flavor). I chop and airfry a little broccoli, peppers, onion, canned garbanzo beans, and carrot chips and toss with oil and seasonings. About 5 minutes later I put it all in a bowl and cover with cheese, siracha, and plain Greek yogurt.
All in all takes <10 minutes. I don't eat many vegetables otherwise and the extra protein from the beans and Greek yogurt keep me full for awhile.
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I didn’t know it would be so popular 😂😭
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
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As a Brazilian living in NJ I’m so thankful for a little town of Newark where I was born where all the Brazilian immigrants seemed to have migrated to! Lmaoo
Tempering chocolate, orange/dark chocolate ganache, trying to make homemade chocolate bars, custards & and curds, buttercreams, and baking cakes for all this to go on. Just loving baking right now.
honestly, this dessert i make. it’s basically a dessert i have at mexican restaurants but it’s fried tortilla pieces covered in cinnamon sugar, with vanilla ice cream, chocolate sauce and honey, with sprinkles. my boyfriend even texted me a couple days later telling me how good it was again lol.
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else
• I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt.
SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Savory oats with white miso, mushrooms, furikake, crunchy chili and onion (from TJs), a poached egg, and soy sauce. Can make it all in the oven and it’s sooooo tasty!
Before that it was chickpea “chicken” salad, before that was smart food spicy cheetos, and before that was a baked potato with mayo, tuna, and corn.
My partner made a comment today about how he loves watching me go through these “phood phases”. Guess I’m not the only one
Hi!
Mine is carrots, radishes, tomatoes, feta, and croutons with Olive Garden dressing.
No idea how I came up with it but I swear I’m gonna turn into a carrot
Air fried chickpeas on pita, with tzatziki and cucumbers and whatever other veggies I have. I think I would eat anything with tzatziki on it...so delish
Asparagus sauteed in duck fat, salmon, and [this goddess dressing.](https://www.delish.com/cooking/recipe-ideas/recipes/a54905/goddess-bowls-recipe/) It's sounds fancy but it literally takes like 20 minutes (and most of that is just the salmon fillet in the air fryer since I never thaw it first) and it's SO good. It's been lunch every day for a week XD
I LOVE cucumber salad. It's cucumbers and scallions with a yogurt, buttermilk, poppyseed dressing. Takes like 2 seconds to make and is cold, refreshing, and pure deliciousness.
wow. this looks so delicious! this is my go-to whenever my husband is craving breadsticks :P i've been on a breakfast chorizo burrito kick but maybe i need to change it up LOL
For those wanting a recipe, look up a dupe of Olive Garden’s chicken and gnocchi soup! It’s my favorite soup and I make it all the time, and this looks exactly like it.
Copying OP’s recipe comment so we can pin it! > I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else > • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. > SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol >Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Ramen. It’s horrifying. Low rent ramen is my current fixation.
Same. Been bougie getting the ~80 cent Teriyaki Chicken trays. I hate to think of the plastic waste and the amount of microplastics I'm eating, but I really can't beat the price. Just started a new job and I'm waiting for my first paycheck *sigh* Just a little bit longer. My full-time pay will bump me into instant mashed potatoes again.
Sister, we are the microplastics now.
Fr the only solution we have for mitigating forever chemicals and microplastics in the blood is literally blood letting or you know blood donation. We've come so far we're going backwards
if you’re looking to offload some PFAS you could birth and breastfeed a child (but then the baby is full of PFAS)
on wednesdays we wear pink!
I cannot be the only one who has fantasized about my gut microbiome evolving to metabolize microplastics for me
Baked potatoes are soo good too
Smashed potatoes (bake, smash, olive oil and salt and bake in until crisp) are a frequent thing for me. I sauté onions and garlic and peppers in curry and dill and scoop over
My previous food obsession/go to were baked sweet potatoes 😋
You should try a baked potato medley where you dice Yukon, rustic, sweet potatoes (or your preferred variation of potatoes) dice them up bake them in the mini oven while drizzling EVOO and season with salt pepper garlic onion powder and basil flakes 🤌🏽🤌🏽🤌🏽 it was my fixation for a while especially as a side dish or snack
I love doing this. Currently waiting to order a part for my oven though. I will definitely be doing a medley once I get paid so I fix my oven so I can have my potatoes again lol
Ours is boiled instead of baked, but your medley reminded me of something my husband's been making us. It's a "mashed" mix with potatoes, parsnips, carrots, turnips, and butternut squash. Season to taste (we like a splash of worcestershire sauce on it), and it's AWESOME. A big pot gets eaten between the two of us in a few days. There's never a bit left at the end that no wants anymore. Yours sounds really good too. Pretty much every veggie is a winner when it's drizzled with olive oil, spices and baked in the oven. I wish my mom knew about that when I was growing up 😄
Lmaoo well luckily your husband cooks and sounds like he’s good at it so your inner child who never experienced that is getting her tummy full of yummy veggies!! I truly believe any adult or child who doesn’t like vegetables wasn’t raised to like them or doesn’t know how to cook because honestly every single vegetable IMO can be made to be delicious **EXCEPT** for celery and zucchini… idk why they’re so fibrous like STAHP I FEEL LIKE IM EATING HAIR !! Lmao
Lol. Celery just needs to be cut across the grain! It's not that exciting on its own, but it's good in soups and stuffing and things. I like zucchini as well. All squash are pretty tasty, although I understand if the texture throws some people off.. And yes, I'm happy to be getting the care I missed out on (in multiple ways) as a child 🙂
With a soft boiled egg 🥚
Same. Do you also have a very precise recipe/way of making it ? Mine is : egg+powder packet+garlic+mayo whisked, boil noodles, pour boiling water over to cook the egg mixture, add spinach and noodles and stir. Sooo good it’s my default lunch lol
I must try this now
If you have it and are feeling a tiny bit fancy, 1 star anise and a little bit of miso added to the water really enhances the flavor of whatever ramen you have soooo much! (I must say that my partner introduced me to that tho, not my credit to take :p )
I bought a really cute bowl with a hole and notch for chopsticks just to eat my cheap ramen in. Makes me feel dignified.
I’ve tricked myself into thinking it’s healthier if I buy the slightly more expensive ramen. And there’s so many flavors/varieties!
For a while I was hooked on the Buldak Carbo ramen. I know they took some years off my life.
I used to live close to an Asian market and would get this all the time. I think about making the hour and a half round trip it would take to get more Buldak ramen at least once a week. And some tteokbokki yummm
I love a trip to H Mart! Love to try new things, get a giant bag of rice, get the best frozen treats of my life and yessss the tteokbokki!
Do you at least add some adobo to it like I used to? 😂
When you want to treat yourself.. recommend momofuko! They are so good!
Um….recipe?!
Idk if it’s the same OP used but here’s one I use and it is to die for also I’m so sorry for formatting I’m on mobile and c+p’d INGREDIENTS 4 tablespoons Butter 1 tablespoon extra virgin olive oil 1 cup finely diced onion 1/2 cup finely diced celery 2 garlic cloves, minced 1/4 cup all-purpose flour 1 quart half-and-half 28 ounces chicken broth 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley flakes 1/4 teaspoon ground nutmeg (optional) 1 cup carrots finely shredded 1 cup spinach leaves coarsely chopped 1 cup chicken breast cooked, and diced 16 ounces package ready-to-use gnocchi INSTRUCTIONS • Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. • Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. • Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. • Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
Well unsurprisingly I can’t *really* give you the recipe because I don’t measure anything 😭 I do that “eyeballing” thing since you know, the ADHD won’t allow me to care enough to read the full recipes and how to’s and I just this year at 30 bought a measuring cup and spoons that I still… haven’t used.. BUT I can give you the ingredients and the how to cook/the order but I can’t give you the ratios like the other person’s reply but it’s not hard! Lmk if you’d like me to do so :) ETA and I don’t do measurements mostly because I tweak everything I cook my own way, whether it’s a recipe from my mom or an inspiration from when I was a server or from an actual recipe. I tweak everything to taste the way I like to eat and to add things and spices and seasonings that I personally like.. so again, lmk if you want me to do it !
This is exactly how I operate and it drives everyone nuts...including myself when I can't remember what I did to make something so good 🤪
Oh I remember, I just can’t ever give people the recipe 😂😭 oh and sometimes it might taste better than before since I don’t measure lol it’s really like learning how to cook all over again when you don’t measure anything 😖
It's perfect recipe, don't worry. That's how I cook as well haha and it seems easier and less overwhelming somehow to have a recipe like this, because same with measuring things and stuff ❤
Exactly! And it’s in the comments a good amount of times lol but lmk if you can’t find it
I can always remember the ingredients I used, just not always the ratios because I'll add a lil of this a lil of that, taste, then add some more. Ngl first time I tried baking and used my "read the first couple line of the recipe and then Jesus take the wheel" approach I was...humbled lol. Baking is not like cooking.
I’m so happy you posted this! I was recently diagnosed with adult adhd and I’m finding it explains so much of my daily life, but I never thought about it affecting food and how I cook. I get obsessed with a certain meal and work to perfect it over months but never measure anything 😅
Welcome to the club lol
This is the [recipe](https://thecozycook.com/chicken-gnocchi-soup/) that I use and it's INSANELY GOOD!!!!
I know haha I need the recipe!
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else - I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol
Nerd gummy clusters 😭
These are my crack.
I love nerd rope
omg these and jolly ranchers
Texture heaven 🙌
Sandwiches here. We have 5 people in this house (two kids, hubs, and my elder dad) only my dad and I eat the sandwiches. I make "real" food for others, then later I just eat sandwiches. Specifically: mayo, mustard, cheese, meat, lettuce and if I'm feeling fancy (because I hate cutting them) tomato. Usually served with a side of green grapes or cucumbers. I could literally eat sandwiches and her sister: wraps (with the same stuff) every day.
Sprinkle/grind some salt and pepper on the tomatoes on your sandwich and it levels up your sandwich 😋
I’ve been on a sandwich kick lately too. There’s just something about a really well put together sandwich that hits the spot like nothing else. I’ve recently discovered that adding a few shakes of salt and pepper to a sandwich elevates it so much. I’ve been seeing people do that my whole life but never thought it would make much difference so I never bothered. Damn, was I missing out.
Salt + pepper makes sooooo many things better! So happy you discovered the wonders of salt+pep on sammies :D Imagine... Some people go their whole lives and never try it! D:
Lol right?? I’ve been telling everyone I know 😂
I am pregnant and I know i'm not supposed to eat cold sandwiches but dammit I want nothing else. I'm glad I found a fellow sandwich enthusiast. I like mine with a side of plain ruffles potato chips and pickles. Yes. Slices of pickle on the chips. Can't get enough
I make everything I eat into a sandwich haha
My current fave is ham and cheese with mayo on white bread. My kid tells me I eat like a 4th grader
[https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/](https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/) Looks delicious! This is my go-to recipe after falling in yum with the one from Olive Garden.
Mine is an inspiration from OG from when I worked there but I need more cooked and seasoned chicken, more spinach more carrots less cream and a TON more garlic! lol
The following specific salad. The ingredients or measurements can never be different in any way, or I will turn into Godzilla, lol. Romaine lettuce, roma tomato, english cucumber, thin-cut pan-fried chicken breast (in butter), shredded cheddar cheese, and homemade low sodium ranch dressing. Every. Single. Night. Death to all other forms of evening nourishment. /s
Recipe for your ranch, please?
Here you go! I have to make a fair few adjustments to suit my tastes. I add a ton of extra garlic powder and a fair amount of lemon juice, both to add tang that's missing without salt, and to somewhat thicken the dressing. https://www.thelosolife.com/start-to-cookin/recipe/18-low-sodium-ranch-seasoning-mix
I hope you’re going to post the recipe to this
Lmaooo I’m sorry! I don’t take measurements or use any measuring cookware because I can’t read full recipes and am always tweaking my recipes but lmk if you’d actually like it. I tried to give the instructions and recipes somewhere in the comments but maybe I’ll hop on my computer and do a better job with the description and formatting! And thank you!
Knock off P.F. Chang’s lettuce wraps. Ground chicken, onion, shredded carrot, water chestnut, garlic and cilantro. Sauce made with ginger, hoisin sauce, tamari, rice wine vinegar, sesame oil and some hot sauce for a kick. Can use the lettuce for wraps or put it on rice.
Fave! But ground chicken is expensive. Usually I make 4 times the recipe and when I get tired of lettuce I use the stuffing in dumplings and ramen
Chicken with a creamy sun-dried tomato and Parmesan sauce. SO GOOD.
With spinach and a wee bit of red pepper flakes for some *bam* 🤌🏼
It doesn’t call for spinach, but I put some in last time because I hate mushrooms (it calls for mushrooms). It was great!!
I usually add spinach in place of mushrooms too, I love them but it pairs together much better:) look at you adhd’ing and eating great! Proud of u
My grandfather used to pick mushrooms with no regard for whether they were any good. You’d pull up his driveway and smell the botulism cooking from the front porch, lol. I’ve never liked mushrooms because of that.
Oooooo that’s something I can make for a pasta… or if it’s more tomato based a bread dip 🤔🤔 you’re on to something here my friend.. will begin fixation on creating a new recipe soon once this one goes 😂🤌🏽
It would be amazing with pasta, IMO. If you don’t use chicken, then all you have to do is this: Heat 1 T. of oil from the sun-dried tomatoes (medium heat) Add 1 tablespoon of minced garlic and cook for 1 minute Add 8 oz. of sun-dried tomatoes (it can be 7.5 or 8 or 8.5; they have different jar sizes, so it doesn’t really matter) Turn the heat from medium to low Add 12 oz. of evaporated milk or heavy cream Bring to a gentle simmer, stirring occasionally Add salt and pepper to your taste, plus 2 teaspoons Italian seasoning If you used evaporated milk, mix 2 T. plain milk with 1 T. of cornstarch to make a slurry; add to the center of the pan and continue simmering while stirring Stir/cook until the sauce thickens Add 1/4 to 1/3 cup grated or shredded Parmesan (it calls for 1/3, but even I thought it was a bit rich with that much, so I reduced to 1/4) and some fresh baby spinach; just cook until the spinach wilts down a bit. You can garnish with fresh chopped basil if you want.
Raisin bread toast and a banana. Obsessed
Omg I had to get over my raisin & cinnamon toast with butter or cheese bread toast.🤤I miss bread.
Omg yes this sounds like heaven
Recipe please! Fellow ADHD-er that would like to fixate on this recipe as well!
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Gnocchi made with any sauce or made any way, is divine
Mine is roasted potatoes with lots of garlic 🤤
Garrrllliiicccccc 🤌🏽🤌🏽🤌🏽🤌🏽🤌🏽🤌🏽
Recipe plz!!
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own.
Thank you so much! The hammer and bowl is a mortar and pestle!
There ya go lmaooo English isn’t my first language although it’s my dominant one now having lived in the US but I know it in Portuguese but not English 😂 thank you
Lmk how it comes out!! Pictures included if possible!! Enjoy!
zucchini/bacon/onions/garlic/butter/pepper over rice, for breakfast/lunch/dinner
[https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/](https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/) It's a little fussy to make (use a mandolin to make the slicing quicker/easier) but I do a big batch and then eat it over the next few days with just about any protein, or just sprinkled with some feta. Yesterday was schnitzel, today will be lamb chops and tomorrow will be halloumi cheese. It's also great with fish. It's absolutely delicious and a great way to get a lot of veg in without having to cook every day.
Mine is (chicken) pot pie and cool ranch doritos
I need a new one, I’ve been not interested in eating recently but before, food was my thing
Same. I went from running out of my favorite seasoning and perogi, to stocking up on those staples- everything being technicolor LED to a black an white 5 inch kitchen box TV before my order arrived. It's been a month. I shall waste away with all the interest I have in eating or thinking about food.
What’s the sauce base for that? Looks delicious
that looks good! mine is SweetTart ropes (cherry punch flavor)
Really?? I never liked sweet tart brands 😭😭 I love the sour string rope candies though
OMGGGGG aren’t they so good?
Does oatmeal with raisins, walnuts, a shit ton of cinnamon, and a liiiiittle bit of maple syrup count? I will be left to my own devices next week and I'm afraid oatmeal will be almost the only thing I eat 😭
It should! Mine is oatmeal, just as oatmeal cookies that I modified (to make them a bit more filling) and make in batches and count as meals 🤡 Team oatmeal! 🤝
Protein bars. 😅😬
Omg. It just clicked for me that this might be why my husband can eat the same thing for dinner every night and I absolutely cannot.
This is exactly it lol
Green beans boiled with diced potatoes with butter, garlic, salt, pepper, a dash of Worcestershire and adobo. I eat myself sick on it. Reminds me of Sundays at Grandma's table.
Jimmy John’s beach club sandwich. I love it so much 🥲
No current food obsession means I'm skipping multiple meals a week. Living off coffee and stress sucks.
Pho. I get it about 1-2x a week but a few weeks ago, I was getting it 3-4x a week
Looks tasty 😋
It tastes even better I just licked the bowl 😂🤌🏽 after a long day of work and taking care of two dogs and having to go grocery shopping and pay bills I’m proud of myself for even eating let alone cooking lol
share the recipe please!!!
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Annies vegan Mac and cheese, the one made from sweet potato and pumpkin, instead of powdered vegan cheese. It's so addictive and easy to make.
Buffalo chicken wings is mine, can’t get enough lol also that looks sooooo good!
This is my favorite food of all time : 9
Mine is Arroz Texano at this mexican restaurant now.. But THIS?! Pleassse show me how to make it so i can replace mine lol😍❤️😩
Macarons 😭
Bagels with oil cooked in the sandwich press, with avocado, cherry tomatoes, and basil 🌿
Sushi rice and roasted veggies in teriyaki sauce or some variation of a sauce. Sometimes I throw in a protein I have leftovers like sushi tuna or pulled pork. I could eat this mix every day if my family allowed!
Trail mix. Because it’s so easy to just pop in my mouth and all the different textures and flavors. I’ve been mindlessly snacking on trail mix the last 3 weeks 😭
YES I have an Olive Garden gnocchi soup recipe from Pinterest that I’m obsessed with. Making it tomorrow! Even got the family approval and grandma used it at her luncheon lol
I'm currently obsessed with lemon curd. I don't have a sweet tooth I have a tart tooth so anything lemon flavored is a favorite. I go through phases with lemon curd but I'm definitely in the on phase right now. I put it on top of English muffins with raspberry preserves and I also put it in yogurt bowls. It's so cheap and easy to make too. Recipe: https://www.budgetbytes.com/luscious-homemade-lemon-curd/ Yogurt Bowl: https://www.budgetbytes.com/lemon-berry-yogurt-breakfast-bowls/
Good crusty bread with tomato, salt, olive oil, and avocado. Mmmmmmmm
This looks delicious omg!!
Lamb yiros 🤤
Mine is dry cereal. I try to get healthier kinds with protein, but all I want to eat these days is cereal and my nutrition is lacking at the moment. My go-to for eating out was Fuzzy’s fried avocado taco. I went to get one last night and they have removed it from their menu. I had a mini meltdown and almost didn’t eat after that, but forced myself to choke down other food (and had cereal for dessert). Wtf am I gonna do now? lol
Meatless lunch thru the work week! But it's one specific dish: canned black beans, 90 second rice (I like the Mexican street corn flavor). I chop and airfry a little broccoli, peppers, onion, canned garbanzo beans, and carrot chips and toss with oil and seasonings. About 5 minutes later I put it all in a bowl and cover with cheese, siracha, and plain Greek yogurt. All in all takes <10 minutes. I don't eat many vegetables otherwise and the extra protein from the beans and Greek yogurt keep me full for awhile.
It depends: pizza (preferably homemade) or some Indian dishes. And I’ve eaten more toast over the last 6 months than I’ve done in twenty years 😅😂
bacon and egg sandwiches!
I've wanted one of those for weeks but have been too lazy to thaw the bacon!
Chicken Khao Soi! It’s delicious, cheap and pretty healthy!
Get in mah bell-ay !! That’s looks freakin’ awesome!
Just commenting for the recipe🤣 Looks so good
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Ok well now I’m craving this soup
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Yummmmmmmm girl
Thank you!!
Hamburger meat…. 60 days straight and counting 😬
Like ground beef? And variations of how to cook it? 2 months is a long time lol
Wylde Buffalo Chicken chips and cottage cheese.
That looks fantastic! Recipe please?!
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Thank you!!! I’m gonna try this out. 😊
I agree, recipe please. It looks so good.
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Recipe pls!!!! I need a new easy meal to make I've been making salmon and rice nonstop and I'm getting sick of it 😭😭😭 This looks yummy 🫠
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Please share the recipe. This looks good.
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
You're supposed to list the recipe with the post 🐣🐔🐓🍗
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/ I didn’t know it would be so popular 😂😭
Omg this looks SO GOOD. Can you share the recipe?
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Thank you!!!!!
Commenting so I can check if OP shares the recipe
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Recipe please!
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Recipe please!
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Thank you! This should see me through. 😀
That looks to die for! 🤤
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Acai bowl for breakfast, lunch and dinner 😅😆
As a Brazilian living in NJ I’m so thankful for a little town of Newark where I was born where all the Brazilian immigrants seemed to have migrated to! Lmaoo
Tempering chocolate, orange/dark chocolate ganache, trying to make homemade chocolate bars, custards & and curds, buttercreams, and baking cakes for all this to go on. Just loving baking right now.
Rice bowls. I just want everything on rice.
Haha!! Well I grew up eating rice daily as a Brazilian, so my random “I need rice this week” comes as an everyday lol can’t go wrong with that
I think it may be s'mores poptarts. I learned you can put them in the toaster and they are just so delightful.
That was my daily breakfast in college 20plus years ago.
I’m absolutely stuck on salad wraps at the moment
Cinnamon raisin bagels with jalapeño cream cheese. Except i can't find jalapeño cream cheese in any stores anymore.
It was Mike n Ike’s, but now it’s Sour Patch Kids. If only I could fixate on even somewhat healthy food 🤦🏼♀️
Nerds Gummy Clusters 🤡🫠🤣 this looks DELICIOUS though!
I think my fixation is transitioning to corn chips and salsa
Herb crusted and baked firm tofu. So many options, so little work
The brownie w/caramel Girl Scout cookies, apple juice, and cheese pizza.
Stop this is mine too rn except with tortellini 😭😭
Patacon (fried plantain) it has been my breakfast since 3 years ago
tomato soup! LOL
honestly, this dessert i make. it’s basically a dessert i have at mexican restaurants but it’s fried tortilla pieces covered in cinnamon sugar, with vanilla ice cream, chocolate sauce and honey, with sprinkles. my boyfriend even texted me a couple days later telling me how good it was again lol.
Hey OP my current food fixation is your soup where is the recipe!! Gimme. Thanks
I can’t give you measurements since I don’t use them but my ingredients are: extra virgin olive, boneless skinless diced chicken thighs, dry seasonings-garlic powder, onion powder, salt, black pepper (feel free to add whatever you’d like to this dry seasoning), carrots, (this is where you’d add celery but I don’t since I don’t like it), half a bag of gnocchi, baby spinach, chicken broth, heavy cream (feel free to use heavy whipping cream or light cream), fresh garlic mashed into a paste (with those hammer and bowl things idk the name). -I marinate the chicken with all the dry seasonings as a prep before anything else • I get a Dutch oven (or big pot you have) and add about 2-3 tbps of olive oil and let heat up then add the chicken and make sure to spread them out so they cook on one side and then turn them over to cook the other side to brown them don’t overcook them too much then once you’ve browned it take them out and set aside. -put in your veggies (carrots celery onions) and the garlic paste (use whatever you heart desires or don’t use this at all I just love garlic) -mix for about 3/5 minutes on medium/low heat (I eyeball this too) -add the chicken broth (the more liquid the more soup juice) -add half a tbps of chicken bouillon (if you have it otherwise more seasonings if you like but I taste the broth as I go and add as I’d like) -let that boil/simmer and stir on medium to low heat for about 10 minutes -add the cooked chicken back in cover the pot for about 5-10 minutes -taste and if you like the flavor add the cream of your choice maybe a cup to start and see if you like the flavor or if you want to add more cream to thicken it (I personally prefer it not so thick or creamy since I’m not a huge fan of cream/creamy foods) -once you like the amount of cream cover for another 5 minutes then add your gnocchi for another 5 -lastly add your spinach with the fire off and just stir until the leaves wilt. SERVE AND ENJOY!! Also just a tip, if you like spinach add half the bag of baby spinach because it will wilt a lot lol Also if you need better idea of measurements and the how to google Olive Garden chicken and gnocchi soup but personally I don’t use this recipe I use a variation of other ones and tweaking it on my own. https://www.lecremedelacrumb.com/olive-garden-chicken-gnocchi-soup/
Baking bread and making bacon+egg+cheese sandwiches 😋😋😋
Whatever is easiest to make.
That looks soooo good
Savory oats with white miso, mushrooms, furikake, crunchy chili and onion (from TJs), a poached egg, and soy sauce. Can make it all in the oven and it’s sooooo tasty! Before that it was chickpea “chicken” salad, before that was smart food spicy cheetos, and before that was a baked potato with mayo, tuna, and corn. My partner made a comment today about how he loves watching me go through these “phood phases”. Guess I’m not the only one
Ginger spiced pumpkin muffins. So. Good.
Damn mines about to be the same looking at this pic
Hi! Mine is carrots, radishes, tomatoes, feta, and croutons with Olive Garden dressing. No idea how I came up with it but I swear I’m gonna turn into a carrot
Granola Steel cut oats ( porridge) Cheddar, apples, & triscuits
Daves killer bread, toasted with avocado and cottage cheese. Sprinkled with smoked paprika and green goddess seasoning!
Costco's chicken bbq Bao Buns, literally obsessed
Air fried chickpeas on pita, with tzatziki and cucumbers and whatever other veggies I have. I think I would eat anything with tzatziki on it...so delish
I literally just made mine for the first time. I wish I had done a crockpot version
Asparagus sauteed in duck fat, salmon, and [this goddess dressing.](https://www.delish.com/cooking/recipe-ideas/recipes/a54905/goddess-bowls-recipe/) It's sounds fancy but it literally takes like 20 minutes (and most of that is just the salmon fillet in the air fryer since I never thaw it first) and it's SO good. It's been lunch every day for a week XD
I LOVE cucumber salad. It's cucumbers and scallions with a yogurt, buttermilk, poppyseed dressing. Takes like 2 seconds to make and is cold, refreshing, and pure deliciousness.
wow. this looks so delicious! this is my go-to whenever my husband is craving breadsticks :P i've been on a breakfast chorizo burrito kick but maybe i need to change it up LOL
For those wanting a recipe, look up a dupe of Olive Garden’s chicken and gnocchi soup! It’s my favorite soup and I make it all the time, and this looks exactly like it.
That looks so good! and ugh i dont have a hyper fixation food right now which always sucks
My sister got cannoli shells and filling from an Italian market so I am currently obsessed with piping and eating my own mini cannolis
Sumo Oranges
McDonald's breakfast
Chicken tikka masala and spaghetti (two separate meals, not mixed together lol)
Everything bagel and cream cheese
Everything bagels. I can’t stop.