Episode 4
Another quick and easy recipe that Crystal wanted to share with the community in Episode 4.
All the kids liked this very simple recipe. It’s quick, easy and delicious!
3 large, raw, boneless, skinless chicken breasts
1 cup salsa, no sugar added
Prep
Cook
4-6 hours
Ready in
Directions
- Place the chicken in your slow cooker and pour the salsa over the top. Cook on low for 4-6 hours or until the chicken shreds easily simply by stirring it.
- NOTE: Do not lift the lid of your slow cooker until the end of the cooking time. Lifting the lid during cooking will lengthen the amount of time needed to cook as well as make it possible for bacteria to build on your food because the internal temperature of the slow cooker is not maintained.
Comments
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CLEAN EATING SUPERFOOD QUESADILLAS
Episode 2
Delicious and simple!! Crystal’s first recipe for the podcast!
Crystal’s attempt at eating healthier and using “real” ingredients. Also important, its very quick and easy to prepare! Original recipe link can be found here.
1 large whole-grain tortilla
¼ cup hand-grated jack cheese
½ cup finely chopped fresh mango
1 tbsp. chopped, fresh cilantro
Prep
Cook
Ready in
20 mDirections
- On your tortilla, layer the mango and cilantro, then top with cheese.
- Bake at 350 F. for 10-15 minutes, or until the cheese is completely melted..
- Cool slightly, fold in half, and cut into triangles.
Comments
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Argentinian Meat Empanadas
Yanina Livingston: Episode 25
“A disfrutar!! (Enjoy!)
Let me know how they came out!”Love, YaYa
1 medium onion chopped
20 Empanadas dough discs. (You will have to get these at a Latin store or use Goya, which is not my favorite, but will work. La Salteña is what I prefer.)
Olive oil
Cumin
1 red pepper chopped
2 finely chopped hard boiled eggs
Salt and Pepper
Crushed Pepper
1/2 pound of ground beef (I use the organic one from Costco)
10 finely chopped green olives
Sugar
Paprika
Directions
- Prepare the filling:
0. Sauté the onion and peppers in olive oil on a deep pan
0. Add ground beef and brown
0. Turn heat off and add spices to taste
0. Add finely chopped hard boiled eggs and green olives.
0. Once the mix is cold, it’s best to refrigerate overnight in a covered container - To make the Empanada:
0. Separate the dough discs that need to be cold so the dough won’t break.
0. Mix an egg with sugar and paint the dough.
0. Add a spoonful of the mix at the center of the dough
0. Turn it over to meet one side with the other, it will look like a closed taco
0. There are several ways of making “el repulgue” which is like closing firmly the empanada so the filling won’t spill. The easier way is to just use a fork and press firmly. - Cooking:
IF YOU USE THE OVEN:
0. Heat the oven to 400
0. Put the 20 Empanadas on an oven pan covered with parchment paper
0. Paint the 20 Empanadas with the rest of the egg and sugar
0. Bake for 30 minutes or until its golden brown.
0. Let stand for 5-10 minutes and enjoy!
IF YOU ARE FRYING:
0. Don’t use the egg and sugar
0. Use a fryer or frying pan
0. Any oil you use to fry. Brown and voila!!
Comments
- Prepare the filling:
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The Everything Anything Spice
Sophia Mirwis: Episode 14
Sophia ‘spices things up’ with her recipe in Episode 14.
2 tablespoons sesame seeds
2 teaspoons dried minced garlic
2 tablespoons poppy seeds
1 teaspoon pretzel salt or other coarse salt
1 tablespoon dried minced onion
Prep
Cook
n/aReady in
Directions
You can sprinkle it on anything!
Chicken, bread, guacamole!
Comments
