Episode 358: Enchilada Casserole, Quinoa Salad, and Pandemic Weight Gain

This week in food news, we’re discussion the ketchup package shortage.

In our What’s for Dinner? segment, Marisa’s whipping up enchilada casserole.

In How’d You Make That? Joy’s got a peanutty quinoa salad. (Recipe here.)

In our Wildcard segment, we return to the topic of pandemic weight gain.

And in what we’re loving, it’s iced green tea.

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3 thoughts on “Episode 358: Enchilada Casserole, Quinoa Salad, and Pandemic Weight Gain”

  1. Joy, have you looked at the Isa Chandra Moskowitz book Appetite for Reduction? I resisted at first because the title/cover seemed so weight-focused but I finally came around and there are some good recipes in there. And the introduction puts the emphasis more on health than weight loss. I do often adjust the recipes, since I don’t mind using more oil.

  2. Hi! I have a couple of healthy (for the most part) recipe suggestions! I have come to love during this pandemic/lockdown situation.
    1. Broccoli Tabbouleh – Joy talked about this recipe a long time ago on the podcast, and it has become a family favourite at our house. I have made one adjustment to the recipe instead of using quinoa, I use bulgur! It gives the whole salad a tasty and nice nutty flavour and it sits well for quite some time in the fridge.
    2. Kale & Sweet Potato Salad with Pomegranate Vinaigrette – America’s Test Kitchen recipe that I have been making for years now! I supplement it with chicken to make it a wholesome meal.
    3. Shaved Brussel Sprout Salad – Another ATK recipe. They have a few variations on their website but I use the standard pecorino/pine nut recipe. I do, however, replace pine nuts with peanuts and top it with chilli crisp and a fried egg to make it a whole meal. I hope you like these recipes, enjoy!
    Also, all the recipes listed above sit well in the fridge for days. We make these salads over the weekend and eat them through the weekdays.

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