>>>
>>> IT
>>> IT IS
>>> IT IS NOT A WAYS THAT EASY COMING UP WITH SOMETHING NEW
FOR DINNER EVERY NIGHT.
ESPECIALLY DINNERS THAT ARE EASY
AND HEALTHY.
AND HEALTHY. CASSY JOY GARCIA IS BEHIND THE
BOOK "COOK ONCE, EAT ALL
WEEK.".
WEEK.".
WEEK.". SHE JOINS US NOW.
YOU ARE MY NEW HERO.
COOKING ONCE FOR THE ENTIRE
WEEK.
WEEK.
WEEK. AND
WEEK. AND IT IS SO NICE TO MEET YOU.
SO WHERE DID YOUR PHILOSOPHY OF
MEAL PREP COME FROM?
>> I WAS SPENDING TOO MUCH TIME
IN THE KITCHEN JUST TRYING TO
GET DINNER ON THE TABLE.
>> SO, MAYBE I ONLY HAD AN HOUR
TO GET DINNER ON THE TABLE FOR
A NIGHT.
A NIGHT.
A NIGHT. THERE WAS JUST SO MUCH PLANNING
AND IT WAS VERY OVERWHELMING.
>> I LIKE THE IDEA OF REDUCING
THE WAYS.
THE WAYS.
THE WAYS. SO WHAT ARE WE MAKING TODAY?
I AM ALREADY IN LOVE WITH THIS?
>> WE ARE GOING TO MAKE A
SOUTHWESTERN STUFFED POTATO.
FIRST WE ARE GOING TO START, IF
YOU WANT TO, WE ARE GOING TO
TAKE A SPOON AND SCRAPE THE
INNARDS INTO A BOWL.
>> ALL OF IT?
>> LEAVE JUST A LITTLE BIT.
IT WILL GIVE IT JUST A LITTLE
STRUCTURE.
STRUCTURE. AND THE WAY THAT THIS CONCEPT
WORKS, IS WE TAKE, WE COMBINE
MEAL PREP BULK METHODS AND WE
COMBINE IT WITH NUTRITION.
WE HAVE A PORK SHOULDER AND
BRUSSELS SPROUTS WITH OUR
POTATO.
POTATO.
POTATO. WE COOK THESE THINGS ON THE
TRADITIONAL MEAL PREP DAY.
WE ARE TALKING MAYBE AN HOUR IN
THE KITCHEN.
THE KITCHEN. SO THIS PORK SHOULDER MIGHT GO
INTO THE PRESSURE COOKER OR
SLOW COOKER.
SLOW COOKER. WE ROAST THE BRUSSELS SPROUTS
AND WE TAKE THE SWEET POTATOES.
THEN, THROUGHOUT THE WEEK WHEN
YOU ARE READY TO MAKE DINNER,
YOU JUST TAKE THESE ALREADY
COOKED COMPONENTS AND WE
TRANSFORM THEM INTO THREE
TOTALLY DIFFERENT DISHES.
SO THE SOUTHWESTERN STUFFED
POTATOES ARE ONE OF THEM.
>> I LOVE THIS.
>> IT LOOKS BEAUTIFUL.
>> SO HALF A TEASPOON OF SEA
SALT AND HALF A TEASPOON OF
GARLIC SALT.
GARLIC SALT. HALF A TEASPOON OF CUMIN.
>> THAT IS GREAT.
THAT IS SO EASY.
>> AND THEN JUST A LITTLE CHILI
POWDER.
POWDER.
POWDER. YOU CAN ALSO ADD MORE PAPRIKA
IF PEOPLE DON'T LIKE CHILI
POWDER.
POWDER.
POWDER. AND THIS IS HALF OF A BELL
PEPPER.
PEPPER.
PEPPER. IT IS CHOPPED.
>> AND A WONDERFUL DICING JOB
THERE.
THERE.
THERE. I'M VERY IMPRESSED.
>> AND ABOUT HALF A CUP OF CORN
WILL GO IN THERE AND THEN WE
HAVE THE JUICE.
THIS IS HALF OF A LIME WE PUT
THAT IN THERE.
AND THEN I AM ALSO GOING TO ADD
THIS PORK.
THIS PORK. ALL OF THIS GETS MASHED UP AND
WE STIR IT ALL UP TOGETHER AND
THAT WE RE-STUFF IT INTO OUR
POTATOES.
POTATOES.
POTATOES. AND THEN THIS, ONCE THEY ARE
RESTOCKED, IT GOES INTO THE
OVEN AT 350 DEGREES FOR 30
MINUTES.
MINUTES.
MINUTES. WE SPRINKLE SOME CHEESE ON TOP
OF IT TO FINISH AND THEN WE ARE
DONE.
DONE.
DONE. AND
DONE. AND IT'S GOT CILANTRO --
>> AND CILANTRO IS SO GOOD.
>> YOU ARE SPEAKING MY LANGUAGE.
I AM A GARCIA FROM TEXAS.
>> AND THE IDEA IS, YOU HAVE
THIS AND THESE MEALS COME
TOGETHER AND THEY DON'T ALL
TASTE AND FEEL THE SAME.
>> EXACTLY.
>> EXACTLY. WE HAVE THIS HARVEST SHEET PAN
DINNER THAT WE ARE GOING TO
MAKE WITH THE SAME KIND OF
MEAT.
MEAT.
MEAT. WE
MEAT. WE TOSS IT WITH APPLE AND OVEN
AND THEN WE PUT IT ON A SHEET
IN THE OVEN.
AND THEN WE HAVE THIS SWEET
POTATO AND GARLIC BOWL WITH
AIOLI.
AIOLI.
AIOLI. >>
AIOLI. >> THOSE THINGS YOU -- THEY DO
TASTE VERY DIFFERENT.
AND, THIS BOOK HAS HOW MANY
WEEKS?
WEEKS?
WEEKS? >>
WEEKS? >> WE HAVE 26 WEEKS IN HERE.
WE ALSO HAVE A NUTRITIONIST WE
HAVE INCLUDED LOW-CARB, DAIRY
FREE, THAT FREE.
ALL OF THOSE KINDS OF THINGS.
>> IT IS REALLY GOOD TO HAVE
THOSE THINGS.
THOSE THINGS. AND IT SEEMS LIKE THAT HOLDS US
BACK ON A LOT OF TIMES.
MAYBE WE HAVE 10 RESTRICTIONS
AND WE DON'T KNOW WHAT TO COOK.
>> EXACTLY.
>> EXACTLY. WE HAVE DONE THE THINKING FOR
YOU.
YOU.
YOU. WE
YOU. WE GIVE YOU A SHOPPING LIST FOR
THE WEEK.
THE WEEK.
THE WEEK. IF WE ASK YOU TO BUY A BELL
PEPPER YOU WILL USE THE WHOLE
ONE.
ONE.
ONE. AND
ONE. AND REALLY, PEOPLE ARE GETTING
THEIR WEEKENDS AND NIGHTS BACK.
>> SO YOU DON'T NEED TO SPEND
TWO HOURS ON SUNDAY NIGHT
GETTING EVERYBODY READY FOR THE
WEEK.
WEEK.
WEEK. SO
WEEK. SO HOW DO YOU ADJUST THINGS SO
THAT THE KIDS AND EVERYBODY
WILL LIKE THESE.
>> WELL WE TESTED THESE OUT.
IF IT WAS NOT KID FRIENDLY WE
DIDN'T PUT IT IN.
WE HAD SOME TESTERS THAT HELPED
US FINE-TUNE THESE.
THERE ARE ALSO NOTES IN THERE
ABOUT HOW TO REDUCE THE HEAT.
OR IF YOU DON'T NEED TO PUT
CORN IN YOU DON'T HAVE TO.
>> AND PART OF THE TROUBLE IS
YOU END UP BEING A SHORT ORDER
COOK.
COOK.
COOK. EVERYBODY WANTS SOMETHING
DIFFERENT TO EAT AND THEN
BEFORE YOU KNOW WHAT YOU ARE
WHIPPING UP ALL OF THESE
DIFFERENT MEALS.
DIFFERENT MEALS. BUT THIS WAY, YOU HAVE
INCORPORATED FRUIT WITH THE
PORK.
PORK.
PORK. THAT IS A COOL WAY TO GET THAT
FRUIT IN THEM.
>> HIDE IT IN THERE.
EXACTLY.
EXACTLY.
EXACTLY. IT TAKES NO TIME TO WHIP UP AND
EVERYTHING IS FRESH, DELICIOUS
AND NUTRITIOUS.
AND NUTRITIOUS. AND THESE DISHES WORK.
THEY ARE RELIABLE AND THEY
WORK.
WORK.
WORK. THIS WILL GIVE YOU TIME BACK.
THIS IS THE SOLUTION FOR
GETTING DINNER ON THE TABLE.
>> SO YOU MENTIONED A SLOW
COOKER OR PRESSURE COOKER.
WHAT MIGHT WE WANT TO HAVE IN
THE KITCHEN THAT WILL HELP US
USE THIS BOOK MORE EFFICIENTLY?
>> WE DO HAVE CONSIDERATIONS
FOR OTHER TOOLS.
IF YOU DON'T HAVE A SLOW COOKER,
YOU CAN USE THE OVEN. A
PRESSURE COOKER IS A GREAT
THING TO HAVE THOUGH.
AND ALSO A GOOD SLICING KNIFE.
>> CASSY, THANK YOU, SO MUCH
FOR BEING HERE.
CASSY WILL BE AT