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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A Favorite Zoodle Recipe
Mel and Jen Edwards: Episode 17
“This is my favorite zoodle recipe. If you do not know what a zoodle is, we can’t be friends. If you can’t make your own zoodles, you can now buy them at the grocery store premade!” – Mel Edwards
12 Shrimp- or 2 chicken sausage or tofu
2 Tbs Olive oil
Grated cheese (optional)
2 C Zoodles
Some garlic (not optional)
1 C Broccoli (frozen)
Pepper flakes (optional)
Prep
Cook
Ready in
Directions
Medium heat on the stove
Add olive oil to sauce pan
When the oil is hot add the garlic
When the garlic is brown add the broccoli and cook until desired tenderness- I like hard and not mushy.
Add your meat or tofu, & cook thoroughly
I prefer my zoodles uncooked but if you prefer them cooked throw them in the sauce pan for a minute; Otherwise, skip this step and add your zoodles to a plate and pour the sauce pan contents on top.
Add cheese and pepper flakes if desired.
***For a vegan or vegetarian option you can omit the shrimp and just add cauliflower broccoli and mushrooms.
Comments
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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
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Roasted Sweet Potato, Quinoa And Kale Salad
Mary Dimeglio: Episode 48
Mary’s bringing us a healthy salad with Tom’s favorite ingredient, quinoa!
2 medium sweet potatoes, peeled and cubed
½ tsp. onion powder
½ cup uncooked quinoa
For the dressing:
- 1 Tbsp red wine vinegar
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp. minced shallots
- 1 Tbsp honey
1 Tbsp olive oil
½ tsp. oregano
3 cups kale or mixed greens
1 tsp. garlic powder
½ tsp. chipotle chili powder
¼ cup dried cranberries
Prep
Cook
Ready in
Directions
- Preheat oven to 425 degrees F.
- Rinse and peel sweet potatoes, chopping them into ¼ inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
- While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a ½ cup of water to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
- Combine kale, quinoa and cranberries in a large bowl and toss with dressing.
- Fold in roasted sweet potatoes, serve and enjoy!
Comments
