Tomato Benefits for Skin: How to Use Tomato on Face - BeBeautiful

How to use: • While you may have heard about mixing sugar with tomato pulp and applying the mix on your skin, we suggest you only use this as a body scrub. • The skin on your face is sensitive and can get easily irritated by the sugar granules. • You can apply the pulp as it is, to reap the benefits of tomato for the facial skin.

Tomato Benefits for Skin: How to Use Tomato on Face - BeBeautiful 1

Chicken Pasta Tomato Sauce?

Sure it would be fine. Here is an effective way to do it. Sorry it can be a type of eye-ball kind recipes. Pasta Sauce: 1-2 garlic cloves overwhelmed 1 small onion chopped 1-2 tbsp butter 1 can crushed tomatoes or diced tomatoes 1 can tomato sauce pinch sugar 1 fowl bullion dice italian seasoning dried chives recent or dreid parsley oregano Saute the onion and garlic in the butter except delicate. Add the tomato merchandise and different constituents season to your taste. Add some hen thighs, bone in epidermis on. And simmer unless the chicken is fall off the bone tender. Serve on prime of pasta

Is tomato juice good for acne?

Tomatoes being rich in magnesium, potassium and vitamin C&A are excellent solution for treating acne naturally. It works really well for people with oily skins as it controls the oil secretion and controls breakouts. Just like carrots you may add some raw tomatoes to your salads and also make a paste and apply on the skin. Tomatoes are a natural astringent and help to close the open pores of the skin that attract dirt and cause breakouts. It promotes cellular regeneration and keeps the skin glowing and clear from any blemishes and scars. Tomato works well with honey and both can be mixed to make a paste and applied on the face. Tomato and avocado mask is also one of the preferred treatments for getting rid of acne and maintaining a lovely naturally clear skin forever.

Tomato Benefits for Skin: How to Use Tomato on Face - BeBeautiful 2

Does anyone have a good recipe for chicken, tomato and basil pasta?

TOMATO-CHICKEN PASTA Ingredients 1 (9-ounce) package fresh fettuccine 1/4 cup boiling water 2 tablespoons sun-dried tomato sprinkles 2 teaspoons olive oil Cooking spray 1/2 cup finely chopped shallots 1 pound chicken breast tenders, cut into 1-inch pieces 1/2 cup dry white wine 1/3 cup whipping cream 1/2 cup chopped fresh basil, divided 1/4 cup (1 ounce) preshredded fresh Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Preparation Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain. While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally. Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper === Chicken Fettuccini Alfredo INGREDIENTS * 6 skinless, boneless chicken breast halves - cut into cubes * 6 tablespoons butter, divided * 4 cloves garlic, minced, divided * 1 tablespoon Italian seasoning * 1 pound fettuccini pasta * 1 onion, diced * 1 (8 ounce) package sliced mushrooms * 1/3 cup all-purpose flour * 1 tablespoon salt * 3/4 teaspoon ground white pepper * 3 cups milk * 1 cup half-and-half * 3/4 cup grated Parmesan cheese * 8 ounces shredded Colby-Monterey Jack cheese * 3 roma (plum) tomatoes, diced * 1/2 cup sour cream DIRECTIONS 1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini ---

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