Cooking with the U of U Health Crew The Scope

Spice up your Thanksgiving feast for the vegetarians in your circle or just try something new. Theresa assigns each Cooking Crew member a recipe beyond the traditional Thanksgiving spread. Discover the verdict on Scot's Three Sister's Harvest, whether Nayeli's Pumpkin Chia Seed Pudding stole the spotlight, if Jhonny's Roasted Beet Crostini was a crowd-pleaser, and whether the Miso Spinach Salad felt like an odd one out or seamlessly blended with the rest of the festive fare.

The Cooking Crew wraps up their Make More Meals at Home challenge with a lip-smacking review of the Vietnamese-inspired Turkey Meatballs. Reflecting on their journey, the crew contemplates the challenge's impact, insights, and whether they'll continue to embrace homemade meals.

The Crew shared their thoughts on last week's modified enchilada suizas recipe. Did Nayelli enjoy it enough to make it a regular meal? Meanwhile, Alex went rogue and learned a valuable lesson. Leftovers galore brought smiles to everyone's faces. For the final recipe, Theresa invites us to embark on a saucy and pickle-packed adventure with Vietnamese Inspired Turkey Meatball Rice Bowls.

Did Alex conquer her culinary nemesis of overcooked chicken and master the art of succulent poultry? Were the other crew members equally triumphant in their roasted chicken challenge? With their newfound knowledge of quinoa, how did they fare in the cooking process? The anticipation builds as the crew dives into a new Chicken Enchilada Suizas recipe with a vegetarian alternative. However, Nayeli, the guardian of Mexican culinary tradition, is uncertain about this nontraditional take on enchiladas.

Did last week's sweet potato and black bean chili recipe leave the U of U Cooking Crew craving more? Find out as they dish on the tweaks, insights, and hurdles they encountered. Theresa raises the stakes for week two with a whole roasted chicken challenge and shares the secret to restaurant-quality Brussels sprouts. She also introduces the Crew to a different take on rice pilaf, using a hard-to-pronounce but healthy grain high in fiber, protein, and all the essential amino acids.
Join the Make More Meals at Home Challenge and reap the nutritional benefits of healthy, homemade meals.

Theresa faces skepticism from the crew about her black bean and sweet potato chili's taste compared to meat-based chilis. She offers baking tips for cornbread and debunks the myth that high-carb recipes are unhealthy.