Diya Eats Well

Chicken enchilada sheet pan quesadillas reaction video: Deadpan Diya #25

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Fantastic, affordable and easy meal that the whole family will love!

Ingredients for 6 servings
- ��leftover rotisserie chicken
- ��Can of enchilada sauce (or make at home)
- ��1 block cream cheese
- ��Can of rinsed, drained black beans
- ��8 burrito-sized flour tortillas
- ��4oz of cheddar cheese (half a block)

Method
1. ���Shred the chicken, and mix with enchilada sauce, cream cheese and black beans.
2. ���Spray a cookie sheet then layer 6 tortillas on it.
3. ���Grate half the cheddar (2oz) over the tortillas, then spoon the chicken mixture over
4. ���Place another 2 tortillas on top, then fold the sides in to create a closed envelope. Spray with more cooking spray.
5. ���Place a cookie sheet on top to weight it down and bake for 25 mins at 400F

This is part of my Deadpan Diya Series of viral recipe reaction videos - full playlist on my profile.

Recipe by the amazing Karissa Stevens.

I will not be throwing cottage cheese containers around in here, cool?

Think about what you can ADD to your day! We still cook a fair bit while we’re traveling as it feels best to us to get a balance of eating in and out. But I don’t over engineer our meals to be high protein and high fiber or cook from recipes - I use grab and go options like this just to keep things supportive and easy and we cook whatever we feel like in the moment (mostly what the kids will eat!). Hope this helps!

Take me back to Siena, Italy!

Cookies and sticker farewell to our old home. Thank you for making it special

Owen Wilson’s career has taken an unexpected turn

fresh, 10-min pasta with beef, feta and tomato basil sauce ✨simple doesn’t have to mean basic ✨4 days until the movers are here to pack up our entire life, my cupboards are bare but this turned out so good

Ingredients
Beef mince
Water, to deglaze
Tomato paste
tomato basil pasta sauce
Salt and pepper to taste
Feta (optional)
Pasta of choice
Reserved 1/4 cup pasta water (or more, to preference)
Parmesan or more feta to top (optional)

Method
1. On medium heat, heat a pan until water droplets sprinkled over sizzle and evaporate
2. In a separate pot bring water to a boil, add salt, and cook pasta according to package instructions. Drain, but make sure to save the pasta water.
3. To the pan - add a high smoke point oil and heat (don’t let it smoke, reduce heat if needed)
4. Add mince to pan in a single layer, don’t just dump it all in. Don’t touch it, or stir just leave it until you see dark brown edges. Then toss and break up the meat. You should have good brown color and crispy bits. Transfer to a plate lined with paper towels.
5. Deglaze the pan with some water, make sure to a scrape up all the bits. Add 2-3 tbsps of tomato paste and cook for around 2 mins.
6. Add the pasta sauce and heat through, mixing well with the paste. Add 1/2 cup or more of the pasta water you saved. Add salt and pepper to taste. Optional: add some crumbled feta for tang and creaminess.
7. Add mince back in and mix well.
8. Add the cooked pasta and gently lift and mix without breaking the pasta.
9. Serve immediately with more feta or Parmesan sprinkled over (optional).

Thanks for sending me delicious sauce

Rude Avocado seed removal trick reaction video: Deadpan Diya #26 repost

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Original video by nats_what_i_reckon

This is part of my Deadpan Diya Series of viral reaction videos — other videos on my profile

Totally worth it 💸

I feel like midlife burnout is affecting so many of us millennial women who fought and clawed our way to the top, only to discover how empty it felt. I never would have left my old career - I’d worked so hard for decades to get there that it seemed insane to walk away from it. And yet I was angry all the time, I couldn’t put my finger on why. It felt like no matter how much I gave it would never be enough. I didn’t transition into nutrition and fitness overnight. It took years of quietly studying, teaching early mornings before work, and building up my community before I finally went fulltime. I have imposter syndrome all the time as a wellness professional and content creator - but you know what, I had it when I worked in the fashion world too. I’ve no idea what’s ahead but I’m ok with that.