Lil Wayne- No Worries ft. Detail

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Tonight is the night-Outasight ft Timeflies

Timeflies remix

Broccoli Rabe, White Bean & Fontina Pasta

Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal with a fresh salad of cherry tomatoes and cucumbers tossed with extra-virgin olive oil and balsamic vinegar.
RECIPE OVERVIEW
Serves 4 Prep Time 20 min. Total Time 35 min.
Nutrition Profile: Heart Healthy High Calcium High Fiber Low Cholesterol Low Sat Fat

INGREDIENTS

8 ounces whole-wheat shells, fusilli or chiocciole

1 large bunc broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach

1 1/2 cups vegetable broth, or reduced-sodium chicken broth

1 tablespoon all-purpose flour

2 tablespoon extra-virgin olive oil

4 cloves garlic, minced

1 19-ounce c cannellini beans, rinsed

2 tablespoon red-wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup shredded fontina cheese

2/3 cup Toasted Breadcrumbs, optional (see Tip)

COOKING DIRECTIONS

Step 1
Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.

Step 2
Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.

RECIPE TIPS

Tip: To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

Fresh City- Dtf ft Russell Howard

Where they at? lol

Timeflies- We Found Love

badass

Snorkeling at Castaway Island, Fiji

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.

RECIPE OVERVIEW
Serves 2 Prep Time 30 min. Total Time 30 min.
Nutrition Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat Low Sodium

INGREDIENTS

Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa

3 tablespoon all-purpose flour

1/8 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon cayenne pepper, or to taste

1/3 cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 corn tortillas, warmed

COOKING DIRECTIONS

Step 1
Prepare Tomato & Avocado Salsa, if using.

Step 2
Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

Step 3
Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

Sometimes Life Throws You One

May today be my day lol

John Wayne

Truth

Lmao Basketball and Life

lol sometimes life just gives you one