Cailee Fischer

sausage cheddar McGriddle muffins 👩🏼‍🍳🍳🤌🏼 what you’ll need: 1 cup Kodiak Cakes pancake mix  1 cup choice of milk 2 eggs  3 tbsp melted butter 1lb ground breakfast sausage 1 cup shredded cheddar cheese +extra for topping 3 tbsp maple syrup  instructions: 1. Preheat the oven to 350 degrees. 2. Preheat a pan to medium-high heat. Add the breakfast sausage and cook for 7-10 minutes until fully cooked and it has a nice browned color. 3. To a large bowl, add the pancake mix, milk, eggs, melted butter, cooked sausage, and cheddar cheese. Mix until just combined, being careful not to overmix.  4. Add a scoop of the mix to a greased muffin tin, filling each one 3/4 full.  5. Top with a little sprinkle of cheese and a light drizzle of maple syrup on each one.  6. Bake for 25-30 minutes until fully cooked. If you stick a toothpick in the middle, it should come out clean.  7. Serve as is or with a little drizzle of maple syrup. Enjoy! *Store in an airtight container in the fridge for up to 5 days #mealprepbreakfast #mealprepbreakfastidea #highproteinbreakfast

dark chocolate strawberry jam cups 🍓🍫 what you’ll need For the chocolate mixture: 1 cup dark chocolate chips (I used unsweetened) 1 tbsp coconut oil For the filling: strawberry jam 5-6 large strawberries, finely chopped notes* I used around 1 tsp of jam per cup! Freeze for at least 2 hours before eating. Once frozen transfer to an airtight tupperware and keep them in the freezer. #healthydessertrecipes #healthydessert #easydessertrecipe

all the places shown are listed below 🫶🏻 ib: @gabbicows ! 📍tokyo 7/11 lol Yurakucho Kakida hatoya asakusa Age. 3 Ginza Katsudon-ya Zuicho Pizza Strada 21 Ji Ni Ice 📍kyoto GOKAGO Panel Cafe Gyoza Chao Chao Wagu Ryotei Bungo Gion Nishiki Market Smart Coffee 📍osaka Namba Okonomiyaki Ajinoya Honten Mugen Ramen #japaneats #japanfood #whatiateinjapan #foodinjapan

we have Taco Bell at home !!! 🌮🥑 #wehavefoodathome #homemadecrunchwrapsupreme #crunchwrapsupreme #tacobellathome IB: @Shey Hutzler

crispy baked honey sesame chicken 🔥🍯🤤 what you’ll need: for the chicken: 2 lbs chicken thighs, cut into bite-sized pieces ½ cup cornstarch ¼ cup all-purpose flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp each Salt and pepper 1 egg, beaten spray oil for the honey sesame sauce 1/3 cup honey 1/4 cup soy sauce 2 tbsp hoisin sauce 2 tbsp toasted sesame oil 2 tbsp rice vinegar 3 cloves garlic, minced 1 tbsp ginger paste 1 tbsp sesame seeds 1-2 tbsp sriracha 1 tbsp cornstarch mixed with 3 tbsp water, optional for thickening optional toppings: sliced green onions sesame seeds instructions: 1. Preheat your oven to 425 degrees. Add a baking rack to a large baking sheet and lightly spray with oil to keep the chicken from sticking. 2. Add the cubed chicken, cornstarch, flour, seasoning, and the beaten egg in a large ziplock bag or Tupperware. Seal it tight with a lid and shake really well until the chicken is well coated. 3. Place the chicken in an even layer on the baking rack and spray lightly with more oil. Bake for 15 minutes, flip, and cook another 10 minutes until fully cooked and crispy. 4. Meanwhile, make the honey sesame sauce. Add all the sauce ingredients except the sesame seeds and cornstarch to a small pot. Turn the heat to medium low and whisk well. Let it come to a gentle simmer for a few minutes. 5. If you’d like to make it thicker, add the cornstarch and water mixture and whisk constantly for 2-3 minutes until the sauce turns glossy. Once it’s glossy, remove it from the heat and mix in the sesame seeds. 6. Place the cooked chicken in a large bowl and pour the honey sesame sauce over it. Mix gently. Serve immediately with rice and your choice of veggie. Top with toasted sesame seeds and sliced green onion. Enjoy! #easydinner #healthydinner #easyhighproteindinneridea #dinneridea #healthydinnerrecipe

smoky gouda and beef casserole ! full recipe 👇🏻 What you’ll need:  1lb ground beef 1 tbsp avocado oil 1 small onion, finely diced 3 cloves garlic, minced 1 tsp smoked paprika 1/2 tsp ground mustard 1 tsp onion powder 1/2 tsp dried thyme 1 tsp salt 1/2 tsp black pepper 1 cup uncooked long grain rice, rinsed 2 cups beef broth 1 cup crushed tomatoes 1/4 cup heavy cream 2 cups shredded smoked gouda Freshly chopped chives for garnish Instructions:  1. Preheat a Dutch oven to medium-high heat and add the avocado oil. Once hot, add the ground beef and cook for 7-10 minutes until fully cooked.  2. Once the beef has cooked, add the diced onion and minced garlic. Saute for 1-2 minutes until the onions are soft and the garlic is fragrant.  3. Next, add the smoked paprika, onion powder, ground mustard, thyme, salt, and black pepper, then mix. Cook for 1-2 minutes.  4. Add the crushed tomatoes, beef broth, and heavy cream.  5. Stir in the uncooked rice. Bring to a simmer, cover, and reduce heat to low. Let cook for 15-18 minutes until the rice is tender, stirring occasionally so the rice doesn’t stick to the bottom.  6. Once the rice has cooked, top it with gouda cheese and place it in the oven at 400 degrees for 5-7 minutes until it the cheese has melted and is nice and bubbly.  7. Top with freshly chopped chives and serve immediately. Enjoy! #easydinneridea #healthyrecipe #healthydinneridea #makedinnerwithme

creamy burrata unstuffed shells 🍝👩🏼‍🍳✨ what you’ll need:  1lb lean ground beef  1 tbsp olive oil  8oz Banza pasta shells  1/2 yellow onion, chopped 4 cloves garlic, minced  1 25oz jar of your favorite pasta sauce  1 4oz ball of burrata  toppings: 1, 4oz ball of burrata  sprinkle of parmesan  sprinkle of red pepper flakes  freshly chopped basil  Instructions:  1. Preheat a large pan to medium-high heat and add the olive oil. Once hot, add the onion and garlic and saute for a few minutes until fragrant.  2. Next, add the ground beef and cook for 7-10 minutes until fully cooked.  3. Add the jar of pasta sauce and 1 4oz ball of burrata to a blender. Blend on high for 30 seconds to 1 minute until smooth.  4. Add the sauce to the pan and mix well. Simmer on low for 10-15 minutes while you make the pasta. 5. Cook the pasta according to the package instructions. Once cooked, add it to the meat sauce and mix until well incorporated.  6. Top with more burrata, a sprinkle of parmesan cheese, freshly cut basil, and red pepper flakes. Serve immediately and enjoy! #highproteindinner #easyweeknightdinner #easyhighproteindinneridea #DinnerIdeas

spicy pinto bean salad 🥑🍠✨ I’ve made this differently everytime based on how i’m feeling! I’ve added chicken, left the chicken out, added more peppers, used red onion instead of green onion, really you can customize this however you want and it always turns out great! What you’ll need: 1-2 cans cooked pinto beans 1lb precooked chicken (optional for extra protein) 2 oz grated cojita cheese 1 medium sweet potato, cubed & roasted 2 green bell peppers, diced 2 jalapeños, diced & seeds removed 2 green onions, sliced (or red onion) 1 can of corn Sliced avocados (for topping day of) Fresh cilantro (for topping day of) for the dressing: 2 tbsp of chopped chipotle peppers in adobo sauce Juice of 1/2 lime 1 tbsp honey 1 tsp ground cumin 3 tbsp greek yogurt Salt & pepper to taste Instructions:  1. Roast the sweet potatoes by tossing them with a little olive oil, salt, and pepper, then baking them at 400°F for about 20-25 minutes until soft and slightly crispy. remove from the oven and set aside. 2. Next make the dressing. In a blender or food processor, combine the chipotle peppers in adobo sauce, lime juice, honey, greek yogurt, cumin, salt, and pepper. Blend until smooth, adjusting seasoning as needed. Add more lime juice or honey depending on your preference for tanginess or sweetness. 3. In a large bowl, combine the pinto beans, roasted sweet potatoes, green bell pepper, jalapeños, green onions, and corn. Gently toss with the chipotle dressing to coat everything evenly. 4. Enjoy immediately with some sliced avocado on top or store in the fridge for 4-5 days (without avocado) for a delicious meal prep option. If prepping for later, add avocado just before serving. #highproteinmealprep #mealpreplunch #mealpreplunchrecipe #lunchidea #easylunchidea

Street corn chicken bowls 🌽🤤👩🏼‍🍳 what you’ll need: for the chicken: 1 1/2 lbs chicken breast or thighs, cut into bite-size pieces 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp cumin 1 tsp chili powder 1/2 tsp each salt & pepper  1 tbsp olive oil + a little more for the pan  for the street corn topping: 1 1/2-2 cups corn, canned or frozen 1/2 cup plain Greek yogurt 1/4 cup grated cotija cheese 1 tbsp mayo Juice of 1 lime (or more to taste) 2 tsp Tajín or everything but the elote seasoning (from Trader Joe's) sprinkle of paprika to taste 2 tbsp chopped cilantro 1 tsp honey Salt & pepper to taste For the bowls: Choice of rice  Sliced avocado  Extra cilantro for garnish instructions: 1. In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper until evenly coated.
 2. Preheat a pan over medium-high heat. Add a drizzle of olive oil and cook the chicken for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
 3. In a separate bowl, combine the Greek yogurt, mayo, cotija cheese, lime juice, Tajín, cilantro, paprika, salt, and pepper. Once combined, add the corn and stir until the corn is fully coated. (If you’re using frozen corn, warm it up on a pan for a few minutes until thawed, then add to mixture) 
 4. Assemble your bowls by layering rice, cooked chicken, the street corn topping, sliced avocado, and a sprinkle of fresh cilantro.
 5. Serve and enjoy! #easyweeknightdinner #healthydinnerrecipe #easydinneridea #makedinnerwithme

creamy garlic parmesan soup 🥣 full recipe 👇🏻 What you’ll need:  1lb ground chicken 1 tbsp avocado oil  6-8 cloves garlic, minced  1 small yellow onion, finely diced  1/2 tsp garlic powder  1 tsp onion powder 1 tsp smoked paprika  ½ tsp cayenne  1 tsp salt  1/2 tsp black pepper 6 1/2 cups chicken broth 1/3 cup uncooked Arborio rice, rinsed 1 cup heavy cream 2 cups freshly grated Parmesan cheese Juice of 1/2 small lemon 2 handfuls of spinach Freshly chopped chives  Instructions:  1. Preheat a large pot to medium-high heat. Once hot, add the avocado oil and ground chicken. Cook for about 7-10 minutes, stirring occasionally, until fully cooked.  2. Next, add the diced onion and garlic and saute for 1-2 more minutes until the onions are soft and the garlic is fragrant.  3. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix well.  4. Pour in chicken broth and the rice. Bring to a boil, cover with a lid, and then turn the heat down to a low simmer. Simmer for 20-25 minutes until the rice is fully cooked.  5. Once the rice has cooked, add the heavy cream and parmesan cheese. Mix until well combined.  6. Finally, add the lemon juice and spinach. Stir continuously until the spinach has wilted.  7. Taste and adjust salt and pepper as necessary.  8. Serve immediately and top with parmesan cheese and freshly chopped chives. Enjoy! #cozydinner #easydinneridea #weeknightdinner #healthydinneridea

dinner recipe coming soon 👀 todays food lineup 👇🏻 breakfast: sourdough avocado toast with fried eggs lunch: spicy tuna rice bowls dinner: smoky gouda & beef casserole dessert: @Kindling plain protein pretzels & hazelnut spread 🤤 #whatieatinaday #realisticwhatieatinaday