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 <description>Don&#039;t let modest funds get in the way of gourmet taste. Instead, learn how to shop, cook and eat on a budget with culinary cheapskate, Joe Dias. Dias&#039; Italian heritage informs his good humor and skilled ability to prepare satisfying, nutritious meals at half the restaurant price - or less. </description>
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 <itunes:summary>Don&#039;t let modest funds get in the way of gourmet taste. Instead, learn how to shop, cook and eat on a budget with culinary cheapskate, Joe Dias. Dias&#039; Italian heritage informs his good humor and skilled ability to prepare satisfying, nutritious meals at half the restaurant price - or less.

See more of this great show and others at www.onnetworks.com.

All of ON Networks&#039; shows are available in both Apple TV HD and a smaller version that plays on both iPods and iPhones.  To download a different version of this show, click on the &quot;See All Podcasts&quot; link and select the version you&#039;d like to download!</itunes:summary>
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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Best healthy appetizer recipes”

Joe Dias: Hi and welcome to Budget Health Nut, I am your host Joe Dias. The focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people, depending on our dish. In other word I am bringing you 5 star flavors on a 2 star budget. 
Now here at Budget Health Nut we like to offer some smart choices for some tasty cooking while also reducing calories compared to eating out at restraints all the time. Now keep in mind, moderation is the key here and focusing on your portion sizes.
Today’s dish is going to be an appetizer special. Garlic parmesan peppercorn wings as well as some honey mustard wings.  And then a crab stuffed Portobello mushroom, all along the side of a crispy bruschetta topped with some Roma tomatoes that I have marinating.  So come join me in the kitchen, we will cook up some wings for you and serve the masses.  All see you there.
All right we are rolling out the boconelia of appetizer specials today.  We are going to throw a lot at you; it might even be the epic episode of budget health nut.  Let me go ahead and start off with the tomatoes here.
I already had these like I said.  We are going to go ahead and add a little bit of vinegar, balsamic.  That is going to pull out some of the sweetness from those tomatoes.  And we are going to put this on top of some bruschetta that I have already toasted up in the oven on a low broil.  And make sure you watch those, they are only going to need about four minutes for those okay.
And I'm going to add a little bit of allspice, some garlic of course, and a little bit of green onion.  All right now do not be afraid if you want you to add some fresh basil to this.  Even throw a fresh rosemary sprig and they are, and some olive oil of course to add to the, to tie all those juices together, Mix it in their.
Okay so throw it in your container and those will be ready in about a good hour or so.  Make sure they are chilled.  If you can leave them overnight and you are going to plan the night ahead that is even better.  And it gives those juices more time to marry up.  I'm going to go ahead and throw these in the refrigerator.  
Portobello’s they are very meaty.  So what we are going to do is turn a couple of them upside down, we are going to go ahead and cut the stocks off.  Do you hear something that is the sound of a fresh Portobello right there?  Now the best way that I've found two hollow these out is to take a fork, and go ahead and does rub them down here.  You'll find that the fins come off.
OK and what I like to do is save some of these and put them in my mixture of cream cheese  and crab make it a little flat there, kind of like a little bowl but you are making.  All right pull that all aside and is put that back into our sour cream your.  I will stuff this one first.  Now my cream cheese is at room temperature okay, we are going to add the crab.
You do not need to be too crazy with the crab because again that is a really rich flavor.  We are going to go ahead and add some green onion and their, a little bit of parsley, and then get in there.  Makes it all up, you can see it is starting to come together.  So what we are going to do is take a nice hefty portion of this.  Maybe half of that since we're only going to make two of these Portobello’s.  Flatten that out, and then what you are going to do is top that with some breadcrumbs.
The breadcrumbs will brown when you bake this, and really what you are doing is you are baking this until you get the cream cheese to get a little oozy. Okay how about that?  Very nice looking, Portobello’s are done and stuffed we are going to go ahead and pop those in the oven at about 350°, maybe eight minutes or seven minutes ride around until you see that cream cheese oozing out.
Let's go ahead and move onto my favorite the wings.  All right now not many healthy things I can say about the wings.  But what I can say is you are going to get a lot cheaper price if you go ahead and buy those at the store. Put some allspice along with some flour in there.  We're going to make a dredge okay.  You can even put a little bit of breadcrumbs if you want.
When I go to like even a happy hour, it is crazy they want you to pay $.50 a wing, one I can get 24 wings, no lie for five dollars in a big pack and you break that down and that is about $.20 a piece.  I will go ahead and meet you over at the oven, pop in the Portobello, pop in these into the fryer.  And in about 20 or 25 minutes these chicken pieces will be done.  And then we will go ahead and make the sauce for them all right.  So I will meet you over at the oven and I'll finish this up.
All right we have got those tomatoes marinating, we are going to go ahead and pop those Portobello’s in the oven here.  And they should be done in about 12 or 15 minutes, right at about 350°.  While those are in their, it is the perfect time to start wings at the same time.  So while I have this grease heated up already, let us go ahead and pop some chicken wings right in their.
After you have a chance, maybe run out and get an electric skillet.  As those seem to crisp up better, and they have a little bit more control over those, heat wise, because it has a temperature gauge.  And what I am using his canola oil read and those still have a few minutes to go ahead so what I'm going to do is look those out, turn them around and once they brown on the other side.  And then what I'm going to do is put a lid on them, once both sides are brown so that way they can cook throughout, again about 10 minutes, really firming up on the other side.  It should only really take about two minutes per side to get brown.  Okay let's flip these over.  They will get a nice toasty brown coating on them, from that breadcrumbs and flour mixture that we used.  We are going to watch them really close that they do not burn.  And we will go ahead and start up the sauce for you.
What I'm going to do is butter, and then reduce a little bit of garlic in their, and then some parsley, and then pour it right on to our chicken wings.  While it is hot go ahead and add your cheese.  And I personally will guarantee that these are the best chicken wings that you'll ever pop into your mouth. And really all we have to do then is put the tomatoes on the bruschetta.
Whew all right, the appetizer special.  Finally I get to dig in your and I will tell you there is a lot of components going on in this dish.  So do not let that deter you because it feeds a lot of people.  Again we are joined here by Andra Millian and again I appreciate you coming by.
Andra Millian: Thanks Joe. 
Joe Dias: No problem.  Then give us your synopsis and tell me what I did well.
Andra Millian: On the crab, you have garlic in here.
Joe Dias: Of course.
Andra Millian: And as an herb, garlic is a crap antidote.  So if there is something wrong with the crab counter acts it.  So it helps was crab poisoning, and so does the parsley, for meats that are not so great.  That is why they put all those things on the plate so much.  And you say that you cooked these in canola oil?
Joe Dias: I had to.  Yeah I really did not have much option.  I know that it's not the healthiest choice to do.  But opposed a deep frying I figured it is the at least happy medium.
Andra Millian: Right and the two best oils to high heat that are not going to just turn into trans fats and be horrible in your system are olive oil in canola oil.
Joe Dias: Okay so unknowingly I did a pretty decent job.
Andra Millian: Right and those are the two oils that can really handle that heat.  That is still good for you.  Beer great, again we could do light beer even though they have low-carb beer and things like that.
Joe Dias: Sure low-carb flavorless beer.
Andra Millian: And watch your portions.  This is a party food so again.
Joe Dias: Well for the Two of Us…
Andra Millian: Yeah This Is Just a feast.  But you know say this is a buffet or a picnic or something you know again protein size for one meal is the size of a deck of cards.  You can have as much vegetable as you want so as much of this green stuff as you want.
Joe Dias: Well as far as calorically is concerned, again I did some research on them.  I'm looking at about 150 to 200 on them for the Portobello’s.  And that is for half of the Portobello.  So again to all ones will feed four people.  I'm looking at about a hundred, because I think the white bread, 150 a serving of the bruschetta, and then about 50 cal for each wing.  
So I'm only going to have two of those, I'm trying to cut it back.  This is kind of one of those things I would think we would have before we went out for the evening. And just fill up our bellies a little bit and then go out and get snookered.  Anyway let's go ahead and dig in and see we got I'm going to start with this Portobello.  I'm going to do the sampler platter for one of these each and how bout a wing.
Andra Millian: I am going to try one of these this is the mustard?
Joe Dias: That is the honey mustard yeah.
Andra Millian: All right let me take some veg.
Joe Dias: That is awesome.  Very good, all right will that is about it for this episode.  Again I threw a lot that you've don't be afraid of making this dish though.  For the Super Bowl special or whatever you got coming up here the World Series or what not or July 4.  Give me your e-mails and see what you think about all of this.  I look forward to seeing you next time.  Cheers.
Andra Millian: Cheers.
Joe Dias: Thanks Andra. 
Andra Millian: Thank you.






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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Omelets”

Joe Dias: Hi and welcome to Budget health Nut, I am your host Joe Dias. The focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people, depending on our dish. In other word I am bringing you 5 star flavors on a 2 star budget. 
Now here at Budget Health Nut we like to offer some smart choices for some tasty cooking while also reducing calories compared to eating out at restraints all the time. Now keep in mind, moderation is the key here and focusing on your portion sizes.
Today’s is a breakfast special, it is the day after. We are going to do a Greek omelet, as well as a vegetarian omelet. And then we are going to do some shredded hash browns and keep it healthy with some rye toast, and some turkey sausage.  So come join us in the kitchen will flip some omelets with you and we'll see how they turn out. I will see you there.
It is the breakfast time, and I hope you had a good night last night because today we are going to blow up a couple of omelets for you Greek style.  And a little bit of a Spanish veggie style.  Most of the action is really happening over at the stove top.  So right now I'm going to go ahead and start off with some shaved hash browns.  Why not?  So we're going to go ahead and crisp these up in some butter.  I know it is a kind of dirty word.  But you really can't substitute much with a hash brown, when you're going to go ahead and fry it.
We are just going to go ahead and coarse chop this, and graded out, one full potato, half a potato per person.  It can't be that bad right?  We are also going to do some rye toast, and a little bit of turkey sausage.  So I think you'll be happy with how the omelet’s turn out.  Real easy, we have got some spinach and some feta in their.  And the other omelet I'm going to do uh, some red pepper and green pepper, and red onion and a little bit of cheddar.  So it should be good.
Let's see how this turned out here, oh that is quite a bit.  Alright so let's go ahead and put that in a bowl.  And go ahead and put some allspice in their.  Toss around, a little bit of parsley.  Just for some color, a little bit of flavor.  Let us go ahead and add some cracked pepper.  Not much to it really.  Let's go ahead and grab these pans and cracking a few eggs.  I will see you at the oven.
And we don't need that much for the hash browns.  We are going to wait for that to heat up a little bit.  At the same time we can go ahead and heat this one up for the omelet.  Not too much now, just a tablespoon.  Just do not keep the eggs loose in the pan.  Now sometimes at the hash browns you might want to even think about using a white onion.  Or maybe even a little bit of green onion to put in there.  It is not a bad thing to do.  Spread them out flat so they cook evenly and what they are going to do this kind of make the circular little paddy that you can cut in half and serve it to whomever you spent the night with.
Okay those are going to take a good, about four minutes per side.  About four or five minutes per side should do it.  All right let's start this omelet up. What I'm going to do is I'm going to do the onion first.  This is going to be a Greek style.  Red onion and a little bit of spinach, the spinach is going to wilt very fast.  And you are going to see it reduce really quickly.  Stir around their.  See it there it goes it happens really fast.  All right let's turn down the heat a little bit on that one and get these eggs whipped up. 
I was eating out at the restaurant eating an omelet and one of the shells had gotten to the omelet actually got lodged into my gum, man, and another reason for you to cook at home, because you never know what you are getting.  And that way you can control everything that you do in your own kitchen.  Another thing you can do to this is add a tablespoon of cream and that will really fluff it up a bit.
Make sure you spread the egg around evenly because you are trying to make an omelet.  Turn the heat up a little bit.  Oh yeah, looking nice.  Get it to the edge and flip it over, there you go.  Let's go ahead and add the feta into this.  Again if you want to add some garlic not a problem either.  You can get really creative with omelet’s I will tell you what.  It is an awesome dish to get, and not even just for the morning.  You can have them for supper.  That butter really more than just for cooking helps it lubricate a bit. So I can move it around the pan see, without breaking it.
Fold this up, boom.  And then what I'm going to do is flip it over.  Look at that.  And I think that these hash browns are about done.  Those are done.  Now the other side of the egg because the egg gets really thin, cooks faster than the first side, so this one is done too.
Let's move on to the next omelet, so a little bit more butter.  We will go ahead and add our onion, our red pepper, and the green pepper.  Now these are harder vegetables, with a very high water base.  So you are going to want to cook these down a little bit until they reduce, and for my money the more veggies the better.  These will start to turn translucent and when they lose their firmness they're ready to add the egg.
Once the cheese is melted on top, you know it's ready to really flip over.  Let's check the underside of this.  Yeah see, the egg is still really loose there.  Don't be afraid if the egg is a thinner on one side to just go ahead and folded over and wait for the other side to catch up.  There is your veggie omelet right there with some cheddar cheese and red pepper.  That is a money omelet, turn down the heat; I will post up some rye toast.  And I think we are ready to go on this one,
All right here we go plating up our omelet’s, I am really excited again because it has been a long night.  And I think that breakfast is one of the best parts of doing the show to be honest with you.  I'm also joined by Andra Milian, and thank you for joining us.
Andra: Thanks Joe, I have been saving up my tummy all morning for this.
Joe Dias: Go ahead and tell the audience at little bit about what you do.
Andra: Well I am a doctor of traditional Chinese medicine and I am a licensed herbalist.  And in our tradition good nutrition is a big, big part of the, so hopefully I can give you some interesting tips.
Joe Dias: As far as may be some nutritional value, what do you think we can do here to make it better?
Andra: So what I love about it is that this whole meal is a very high in calcium meal.  It has got the feta cheese, a nice water act cheese, which is actually the best type of cheese that you can get.  It is the least creamy and rich and fattening for you.  The spinach and the eggs and the orange are all very high in calcium.  It has got some high concentrated protein, which would be the turkey and the egg.  And it also has some great whole-grain, which is great in this rye toast that you chose, instead of the white.  And I like that you the left the skins on.
Joe Dias: I did, I shredded them with the skins.
Andra: You could do egg whites, and you could do one egg yoke for the flavor, to two to three egg whites.  Or just do plain egg whites.
Joe Dias: Now as far as calories go, we are looking at about between 500 and 600 cal for each plate.  But the good thing about cooking at home is you are not using any of the vegetable oil.  I am really in control of using my butter, so I think that helped and the dry toast to.  Now I am not doing too badly there.
Andra: Dry toast is great, the fact that you are doing whole fruit I like that a lot instead of concentrated juice.  If you are juicing orange juice you are drinking about, at least three or four oranges in a little glass of orange juice.  So that is a lot of sugar that is a lot of concentrated sugar.
Joe Dias: So maybe if you water that down if you're going to use a juice.
Andra: Exactly. 
Joe Dias: Ok, as far as price goes this plate only really comes out to a $1.50 each, so compared to eating out at breakfast, even if it is a mom-and-pop place.  I know, I will tell you what; breakfast is one of the hardest dishes to stomach when I get the bill, because you're looking at $5.99 minimum sometimes $6.99, for two eggs with a piece of ham and the toast, plus tax and tip.
Andra: And you know what it costs at home.
Joe Dias: I know exactly a $1.50.  Or two dollars may be tops, so looking at us feeding maybe six people if they all crash that night or maybe 12 bones, really not that big of a deal, and no tax no tip, just clean up my kitchen for me.  Well let's dig and let's try it.  Let's go ahead and see what it is all about.
Andra: I want some of yours so save me a piece.
Joe Dias: Alright I will save you a piece.  We will go ahead and we will swap, all right here we go.  Ooh that is hot.
Andra: Mmm, great flavor, yummy.
Joe Dias: Thank you.
Andra: Yummy, I love that feta in there.
Joe Dias: Did it get creamy on you?
Andra: It is really good. Okay let me try some of his turkey sausage.  I like it, I like turkey sausage.  You know really it's as good as pork sausage, there is no, the flavor the texture is really nice.
Joe Dias: We are going to close out the show again the breakfast special it is really easy to make omelets.  I hope that you can follow along in the kitchen.  I can't wait to have you next time and we will see what we can blow up. Thanks for coming on take it easy. Oh yeah I love it. 


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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Ribs”

Joe Dias: Hi and welcome to Budget health Nut, I am your host Joe Dias. The focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people, depending on our dish. In other word I am bringing you 5 star flavors on a 2 star budget. 
Now here at Budget Health Nut we like to offer some smart choices for some tasty cooking while also reducing calories compared to eating out at restraints all the time. Now keep in mind, moderation is the key here and focusing on your portion sizes.
Today’s dish is going to be some smoked baby back ribs, with a side of corn on the cob and some roasted rosemary potatoes.  And a fruit salad, so come join me in the kitchen we will cook it up for you I can't wait.
All right we're here in the kitchen, and we are going to do the baby back ribs extravaganza.  And why not, the best thing about the ribs I believe is the flavor.  The one thing I wanna let you know is preplanned this dish okay?  Let's not be impatient.  And I think that is most of the confusion about being in the kitchen, so this one is going to take at least 2 1/2 hours to get the flavor that you love, and that your family will thank you for. So let's go ahead and pull these ribs out of the fridge, and we will spice them up for you, I will show you of some little tips of the trade and take the mystery out of it.
That looks great.  As far as price is concerned I guarantee you are paying for them at the supermarket you are going to get a much better deal.  And you get a pick which ones you want, so that is bonus number one.  On top of that at restaurants I'm looking at a half a rack of ribs for about 11 or $12 okay.  And these for a full rack, I went ahead and cut these in half because I don't think we're going to keep that much.  So I can save some or even put them in the freezer for a little bit later.  A full rack of these is only like $10 and we're talking about twice the size here.  So that is a really good thing there.
So, step number one.  We are going to increase the probability of these falling off the bones.  What you are going to see is I just cut right down the center of the bone.  See that, and then you are going to have this little membranes sitting here.  Now this does not cook this little piece.  And what happens is it makes the ribs tuff.  There you go, bad, bad cartilage.
Let's flip them over, here we go.  So, I have an empty bowl here, I have a bunch of spices so what we are going to do is mix in some garlic powder, some onion powder, a little bit of allspice.  Which consists of black pepper, cayenne and paprika, and then I'm going to add a little extra cayenne, because I know people like being spicy. 
So let's go ahead and do that.  Put those all in a bowl, so we will go ahead and dry rub this.  Now you can use a lot of different things for dry rubs.  And what I am going to do is do a double layer dry rub, so I have spices here and if they spill over the side no big deal.  You can see it is starting to love the meat.  I love you meat I can't wait to eat you.
All right man we are here to grill its time.  So what we are going to do is, I put some briquettes in there are already.  And I filtered in with a little bit of wood shards, you can put Mesquite, a little bit of hickory or even some oak is not too bad.  So what ever you have on hand, all we are trying to do with that wood, is to create the smoke effect as well as sear the meat right away.
Now the purpose of doing this first is when this lights up right away I'm going to put the meat directly on it that way I can seal in the flavors.  Just like maybe I would do in a pan or a roast.  You're going to want to seal everything in and then slow roast it, as the fire goes away.
So now while this is going, is when you really want to put the meat on and seal the flavor.  It should take about three to four minutes.  All right foiled it up, it took me two seconds.  Go ahead and lift up the lid here. And there we go, fire is out which is a good thing, putting this off to the side.  Let's close it up. This should cook down in no time. 
You can't have a barbecue without corn on the cob right?  And this is about an hour away, 40 minutes away from being done.  But since that is low heat we can go ahead and cook this corn and a little bit longer, OK.  Oh yeah that is looking good, pop these in here.  Again off the heat.
Let's go ahead and chop up our rosemary chop up some potatoes, we will put them in the oven with some olive oil and not really too much too difficult for this dish.  So let's get at it why don't we.  Let's do a rough chop on these, a coarse chop is what it's really called.  And we are going to preheat the oven to about 375° or 400°.  Again that magic number.  And leave those in there for about 30 minutes.
Now what you are going to is when you see, you are going to peak in there and about 20 minutes or so.  You should see the olive oil starting to caramelize around the edges of the potatoes, which means they are almost pretty much done.  What you can do is for test the potatoes.  If it goes all the way through, they are pretty much ready to roll.  Dab a little bit of olive oil around them, a little bit of garlic.  Get these all mixed up in here, so the olive oil can love it, and then the rosemary.  I will see you in a minute.
Let's go ahead and, oh yeah very nice.  You can even see that the juices from the pork had rendered into the foil their.  Which means it is pretty much done.  Now again give or take a half-hour or so, the longer you have them on the juicier they're going to be.  The key is keeping them off the heat.
Whew it is a scorcher out there.  So I am glad we did the barbecue outside.  We have our awesome ribs, I just pulled them off the barbecue.  And I think they are ready to rock 'n roll.  So I had an inkling that the neighbors will definitely be coming over next time I do some barbecue.  Okay, oh yeah how about that.  I can't even pull them off the wrapper because they're going to fall off the bone.
You are going to have to really get your tong in there and really support the ribs.  I wonder if I was to propose to that if it would say yes.  But the honeymoon would not last very long.  Alright a good way to do this is turn them upside down, so you can see where the ribs are okay.  And then cut right down the rib.  See how they're falling right off.  Look at that awesome.
Okay those bad boys are hot and steamy.  And there's really only one thing left to do, put everything on a plate go ahead and rack it up. What am I talking about it is a rack of ribs, so let's go ahead and chow down picnic style.  I will see you over the table.
Here we are back at the table with our quintessential summer dish, baby back ribs.  They really work hard out there under the smokes and everything like that.  So not only that but I'm also joined by a good friend Andra Milian, I appreciate you joining us.  I'm hoping that maybe you can bring some insight into maybe what is healthy with the summer ribs style of meal.  While you tell the audience why you are here and what you do.
Andra: Well, I am here because you invited me.  And I am happy to be here.  I am a doctor of Chinese medicine, and I am a licensed herbalist. And in our tradition healthy eating is just paramount.  So hopefully I will have some good insights for you.
Joe Dias: As you always do.  What are some benefits of the dish?
Andra: Well it looks beautiful.  First of all in Chinese medicine all the foods have a thermal nature.  And pork is a great summer dish because out of all of the meets it is the coolest out of all of them.  And it actually generates fluid, which is thirst.
Joe Dias: Huh, so it is really good in the summer.
Andra: It is really good in the summer.  What I love to is that you put a dry rub into it, which sort of puts a little bit of heat back in, as well as the smoke.  And it makes the sauce sort of optional, so if you want to use our lot of sauce that's great but it is great that it has the dry rub on it.  I also love that you roasted the potatoes with the skins on, and did not use a lot of oil.  The fruits are wonderful.  All of them in general are thirst quenching, this melon is the most thirst quenching, as you know watermelon, Melons in the summer.
Joe Dias: Well it is 90% fruit, I mean water.  Well as far as calorically will we are looking at here is right around 1200 to 1400 dollars, uh, fourteen hundred dollars.  1400, I would pay that much for this.
Andra: That is a lot of ribs.
Joe Dias: You got to smell it, is that smellovision?  1400 cal right about there and out of the restaurant just because of the portion size alone, a lot of people sit down and eat half a slab.  These are only about three ribs. And just again keep it lean, don't go crazy with it and it's going to fill you up.  Use the water-based fruits to fill up your stomach right.
As far as the food price goes, the most expensive thing is the ribs.  Baby back for a full rack is right around $10 per.  As opposed to maybe a restaurant though I have seen it go for maybe 18 or $19 for a full rack.  So here you are saving about 50%.  So even for this I still have a full plate left over and it cost us about $4.50 to $5.50 per plate.  Which even if I double that, $10 we are still better than one full plate at a chain restaurant, or something like that.  So that is a benefit, no tax no tip right.  Anyway let's dig in let's quit talking, and just see what these ribs are all about.  I'm not even going to use my fork I'm dipping and gripping.  Here we go.
Andra: Those are so good.
Joe Dias: I can't go wrong with this dish, I will tell you what.  I hope you followed some of the guidelines I gave you in the kitchen.  Because ribs are a no-brainer, and they do not miss with the crowds they absolutely love it. Give it a shot, it is really easy to do.  Next I'm, I'm going to do something else maybe even a, maybe I can make it just as easy as these were for you.  Again thanks for joining us I'll talk to you later. Cheers, mmm, great with the ribs.

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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Soul food”

Joe Dias: Hi and welcome to Budget Health Nut, I am your host Joe Dias. The focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people, depending on our dish. In other word I am bringing you 5 star flavors on a 2 star budget. 
Now here at Budget Health Nut we like to offer some smart choices for some tasty cooking while also reducing calories compared to eating out at restraints all the time. Now keep in mind, moderation is the key here and focusing on your portion sizes.
Now today we are going to do some soul food. Blackened catfish and we are going to sear that in a pan. Then also along side some collard greens.  Then also a long side some collared greens, and some red beans and rice, one of my favorite dishes.  So let's take it into the kitchen, we will blacken up some catfish for your soul food style.  And I really can't wait to bite into it; it is one of my favorites. I am sure to be one of yours, I will see you there.
All right welcome to the kitchen.  Here we are a little bit of soul food today; we are going to do some blackened catfish.  And of course you cannot do without the sides, collared greens with some red beans and rice, and all along what a side of yummy cornbread. Now I will keep the butter a way from all that though, because I think this dish is going to be hardy as it, just pretty much as it is.  And the blackened catfish is easy; it is not really that big of a deal. I am not a big fan of fried food; fried catfish to meet kind of takes the flavor out of it.  
So the blackened stuff, which really consists of black pepper, chili powder, cayenne, onion powder and some garlic powder.  You mix those altogether, dredged the fish with it and you just flash fry it in the pan.  Pop it in the oven for eight minutes, and that bad boy is done.  Now the thing you are going to have to plan ahead for are the collards, and the red beans and rice.  Those take a little bit longer.  Sometimes up to two hours and with some garlic and some onion, those things cannot miss.
So let's go ahead and turn on the heat here and get this thing boiling.  And what I'm going to do is reduced as water and the ham hock to about half way below the ham Hock OK.  And what I'm going to do is soak this ham Hock in the  water and add some onions and garlic of course and we are going to put a little bit of cayenne in their, the heat things up, again also great for the bloodstream.  I use it a lot in my cooking.  A good blood thinner, it gets things pumping.
The biggest keys to red beans and rice a gay and is preplanning, all right?  So that is really the biggest trick with cooking in the kitchen successfully anyway, is planning a dish, the red beans I had them soaking overnight.  And what happens is they get really plump and they suck in all that water.  I think the overnight thing is great, but if you only have 2 or maybe three hours in advance you might want to start them in the morning so that you can cook them.  Because this is a dish that really takes about three hours to reduce down and cook it right.  Especially with the hard being, the red beans.  And then you are going to add some rice later, which takes a little time to fluff up to.
So this is getting ready to boil up here, let me add these beans, put the lid on it and really we are done for the next hour or so on this bad boy.  Okay we checked on these red beans and rice, and they only have about 20 minutes left on it so it is time to start the catfish.  I got some nice big huge fillets of catfish, just the way I like them. You know maybe it will be too much for our friends but I think I can eat a whole one.
The dredge is probably the most important part on the blackened part.  Um, what we are going to do it is a mixture of cayenne, chili powder, onion powder, and garlic powder.  And we are going to make those altogether, and then we are going to take our raw catfish.  Now meanwhile while I'm doing that I have my oil already heated up.  Like I said we are going to go ahead and sear that, and blacken it in effect.  Then we are going to pop it in the oven, and let it cook to about seven or eight minutes until it gets flaky.
All right, so let's dredge that up, very nice and into the pan, ooh, watch the splatter a little bit OK.  Because the fish, you are going to want to back up.  Let me grab my tongs here. And about two minutes, honestly the other side gets really black really quick.  So you are going to want to take a little peek under their, a little peek.  Okay maybe one more minute and it should be ready to flip.  Okay let's go ahead and flip it.  And what is going to happen is I am going to want to do it the same amount time on that side, put it in a baking pan.  Or maybe even just a clear baking dish, pop it in the oven seven or eight minutes, and we have fish.
So uh, we will go ahead and played up the red beans and rice, the greens, and of course the catfish.  The catfish is the star of the show.  I will see you there and I can't wait to chow down on some soul food. Whew.
Whew, all right man we blew up some soul food today, I want to thank Andra Milian for coming today. Registered herbalist, licensed, as well as a doctor of traditional Chinese medicine thanks for coming. Let me break down the plate for you real quick, of course we have our red beans and rice, can go with soul food without it.  Then of course the spicy greens in some cornbread.  And what takes of the most part of our played the yummy blackened catfish.  I can't wait to dig in.  Can you break down and tell me a little bit about the plate for me, what do we have going on?
Andra: Well, what I love about this is portion sizes, so the size of your Palm if you are a guy especially on this fish.  The size is about a deck of cards or the size of your Palm for your protein.  Two handfuls of Veg, you cannot go wrong with that. I like the fact that in the red beans and rice, the rice is a whole grain.  It is brown rice.  So that is great because the whole grain takes longer to break down than white flour or white gluten grains.
Joe: So it will give you a longer energy?
Andra: The collard greens are a nice cooling, they are a bitter green, and they are a bitter flavor which in Chinese medicine is cooling.  So that is a nice offset to the spices in the fish.
Joe: And the cayenne and the red pepper also lend itself to that to, good for circulation.
Andra: Right, good for circulation, very energetic heat building meal.
Joe: Good. Well as far as calories are concerned we are looking at you know, it is a tough one to really tackle here so I'm not really going to lie to you.  The only really good thing about that is I didn't deep-fry the fish.  From that aspect I'm still looking at a hefty 15 to 1400.  But I think if you juxtapose that may be eating out, you're looking at maybe 1800.  Because they load you up on those portions, they get so big.
Andra: Huge portions, lots more fat’s.  
Joe: Yes that is true, so I think I help that with the olive oil instead of the butter.  And on top of that pricewise, with this because the catfish was so big I went ahead and splurged a little bit.  It is about $5.50 a plate.  But the blackened I know for a fact because they just had some the other night, I paid $14 at a restaurant for that.  So you're fried fish places you might spend a little bit cheaper, but again you are sacrificing your health that way.
I will tell you what let us just dig in, and let's just past the taste test and see what happens.
Andra: I am going to try some of these beans.
Joe: You know what I'm going for the fish, why not let's try.  Oh nuts, let's try this, this might be really good, lemon with fish.  It is like they are married to each other.
Andra: Really nice really good.
Joe: Holy Moly that is awesome, my goodness.
Andra: Is it, let me try some of my greens too.
Joe: Let me begin here.  Whew that’s spicy.
Andra: I like just the little kick in the end.
Joe: Alright well I think this was a winner, I tell you what you guys go try the spice rub that I showed you for the blackened catfish.  And you cannot go wrong, cheers to you and your family. And go ahead and enjoy some soul food, take it easy. Thanks for coming Andra. 
Andra: Thanks.
Joe: Very yummy let's try to more fish.


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</item>
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 <pubDate>Mon, 10 Sep 2007 14:15:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Stir Fry”

Joe Dias: Hi and welcome to Budget Health Nut, I am your host Joe Dias the focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people, depending on our dish. In other word I am bringing you 5 star flavors on a 2 star budget. 
Now here at Budget Health Nut we like to offer some smart choices for some tasty cooking while also reducing calories compared to eating out at restraints all the time. Now keep in mind, moderation is the key here and focusing on your portion sizes.
Now today’s dish is going to be an Asian shrimp stir-fry with the side of fruit and some honey.  And it should be really tasty. So come join me in the kitchen, we will wok it up for you. Fry up shrimp and it should be really tasty.  I really can't wait I'll see you their.
All right here we are in the kitchen today we're going to do some Asian shrimp stir-fry.  And the greatest thing about Chinese food or some stir-fry is you can mix and match so many different things really.  Today what we are going to do is we are going to do a Bok Choy, a baby bok choy some snow peas, onions of course, and carrots.
What I did with this dish was the shrimp was the most expensive piece, really coming in at about 6.99 a pound.  So I bought all bunch of it, a whole pound 6.99.  Versus what you might get out of one dish at a Chinese restaurant, or maybe even the bigger ones that you have heard of.  You are getting 6.99 for maybe like five pieces of shrimp.  While with the pound of shrimp that I have I will tell you that it is no less than 15 or 18 pieces of shrimp.
So let's go heat up the walk I'll show you how to do it, maybe even add some spice, some soy sauce and some marinated chili peppers and really spice it up.  Make it may be a four or five on the chili scale.  I will see you over there.
Smoke is coming up from that pan oil, and we will go ahead and bring in the garlic and the onions first.  The biggest thing is that most Chinese food it is all in the sauce.  So I also have some of those fresh chili peppers.  That are going ahead and marinating in the soy sauce, and a little bit of sugar.  And that is going to go ahead and marinate down real nice, and we will add that in last.
Now the best thing to do is to use your hardy vegetables first, because they are going to take the longest to cook.  So I'm going to go ahead and go with the carrots.  Now the bok choy and the bean sprouts are going to be in last Ok? And the other than that it is looking really good.  Let me go ahead and let it reduced down for a little bit.
That is really cooking up nice there, let me go ahead and grab these snow peas.  Pour those in, it is looking good.  All right we have the fresh shrimp here; we had them on ice so that way they stayed crisp. And what happens is it really firms up the skin on that shrimp and as soon as you put it in there. It cooks and it turns orange, you know they're ready to go ahead and add all your wilted stuff down, like you're bok choy and your bean sprouts because they are going to be the most water-based vegetable. 
Looking like, let me stir that around here real quick, it is very versatile and is very healthy.  As a matter of fact I think this whole dish is coming in under 1000 cal and maybe even 800 because I'm going to introduce some fruit on this dish, some nice apples and some oranges of course.  And sprinkle that was a little bit of honey and you got a winner. 
And other than that I think the last thing to do here is to put in the spice.  Now with these red chili peppers, if you want to keep them spicy keep the seeds in.  If you don't then go ahead and slice them right down the middle and just deseed them.  Put the seeds in the sink and you'll get a little lighter flavor but it depends on how spicy you want it, do you want four-star five-star. You can add up to eight by taking the seeds and out of them and then adding those in to the sauce too, instead of having them inside the pepper itself.
So depending on your tastes go ahead and do whatever you want, I like it really spicy and I think it's really good for the circulation too, so. Now one way to let it reduced really good and makes it like gravy if you will.  Like your stand brown sauce is first of all to get some cornstarch, and make it up into a little bit of a ramekin and add some water.  And just let that kind of milk together.  And you add that in and it's going to really become a creamier sauce all right.
Bok choy and bean sprouts, bok choy really turns a nice bright green and it is really good for you. And this is going to be done right now.  Let's go ahead and turn it off the heat.  And pour it on a plate and get some rice and the rest is history. See you at the table.
All right we woked it up for you today, and I want to thank Andra Millian to come here, again our registered licenses herbalist and a doctor of Chinese traditional medicine.  Thank you for coming I really appreciate you showing up here for the Chinese special.
Andra Millian: So this is a really nice to balanced meal. I love the fruit on the plate these are nice digestive fruits that you can actually have after the meal.  The peel will help you digest food.
Joe Dias: Really you can eat the peels?
Andra Millian: You can eat the peels as long as they are clean.  Well the sweetness kind of offsets the bitterness.  And it is an acquired taste, while the shrimp is wonderful.  The shrimp actually in Chinese medicine they say the shrimp helps male fertility. And I think just because of the shape of them I am not sure why.
Joe Dias: I will eat a lot of shrimp.
Andra Millian: They are very good for you; they are a very concentrated protein.  You have to make sure not to eat too much because they are quite high in cholesterol for seafood.  The snow peas are really good they say for mother's milk.
Joe Dias: Oh for lactating.
Andra Millian: Yeah to just kind of help it, so it is good for moms, onions and garlic very detoxifying too, Chinese food to seafood.  And of course we have the brown rice which is a whole grain.  And again that's going to break down very slowly as opposed to white rice.  It is going to give you a very sustained energy.  Lots of veggies here it looks really good.
Joe Dias: Well as far as calorically goes I think I did really well on this one compared to some of the other dishes that maybe I have done.  Because this one really came in right around 700 cal. and I am very happy about that. Pricewise not too bad to eating out, again the shrimp is the most expensive thing really.  That is what it comes down to, and it can get pricey especially if it is out of season.  
So the whole dish as it is presented here is right around four dollars per plate.  But then again you get a shrimp stir-fry at a Chinese restaurant especially the chain ones.  And you are looking at about $8-$10 per plate.  I would say at least the seafood ones. The chicken ones are a little cheaper though when you do seafood it really racks up the price.
Well I'm going to try one of the shrimp here; hopefully it is not too spicy and if you like it let me know.
Andra Millian: Um, it is very good I'm going to try a little bit of the sauce.
Joe Dias: I am going to get some rice in here.
Andra Millian: Mmm, it is good.
Joe Dias: Is it good? Well that is about it for this dish come back again and I'll surprise you with some cheap dishes that are always good for your heart and healthy.  Thanks again. Ooh a little spicy. 


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 <itunes:subtitle>Joe ventures East for his latest creation, both healthy and budget conscious.</itunes:subtitle>
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 <item> <title>Beef Enchiladas</title>
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 <pubDate>Mon, 03 Sep 2007 20:12:00 -0500</pubDate>
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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Beef Enchiladas”

Joe Dias: Hi and welcome to Budget Health Nut, I am your host Joe Dias. The focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people, depending on our dish. In other word I am bringing you 5 star flavors on a 2 star budget. 
Now here at Budget Health Nut we like to offer some smart choices for some tasty cooking while also reducing calories compared to eating out at restraints all the time. Now keep in mind, moderation is the key here and focusing on your portion sizes.
Now today’s dish is going to be a Spanish special, kind of like a, we are going to rollout a green enchilada sauce for you, with some beef in there, as well as some Spanish rice and some guacamole of course.  So let's join me in the kitchen we will roll out some tortillas and see how it turns out.  I can't wait I will see you there.
Alright it is the Spanish and Mexican enchilada special.  Yes I cannot wait to bring out the Spanish Verde sauce for you, for this beef enchilada.  On top of that I have some friends coming by, who are going to be kind of a soux chef style, to help me roll those tortillas up in a nice little pocket. I can't wait.
What we are going to do first, a little bit of guacamole.  It really does not take a lot of time to do.  It is very simple.  What you are going to do is cut it right down the middle, split in half.  That one is perfect, my God, Holy crow. What we are going to do is take the seed out, it is not a very big mystery.  Take a knife chop it, twist it and you're done. Go ahead and slice it right down in little vertical slits. 
It is very creamy it is tasty it is a real big hit.  And there are a lot of things you can do with guacamole.  You can add a red onion or tomato, I even see some people putting raspberries into it with a chipotle sauce too. And there you go a cleaned out hollow shell of an avocado.
What I am going to do now is I'm going to take a little bit of allspice, and that consists again of garlic, onion powder, and a little bit of salt because they can get a little bland.  And I'm going to crush them up with a fork.  Very simple, and pretty soon what will end up happening is it will be reminiscent of a four dollar restaurant style of guacamole.  And you'll see it cream together just like this, all done.
What I'm going to do on top of that, a little bit of queso fresco or queso Blanco as they call it okay.  It is just a white cheese and you are going to sprinkle it on top of it.  You can use a feta if you want if you do not like the queso Blanco. It is kind of a mild cheese anyway, and adds a little bit of texture, a little cracked pepper.  Pop it in the refrigerator, a half an hour at best.  If you have some lemon then throw it in there to it will give you some nice tang.
All right we are here at the stove top, we are getting ready to cook up our Spanish rice. It is pretty simple really.  They have this great emulsified cilantro, parsley; mix with a little bit of garlic called ricatro. And what is it is like a green sauce, and don't be afraid even though it is going to turn out green we are going to add some red stuff to it.  So it will come out like the red Spanish rice that you are used to.
So let's go ahead and put some olive oil in their first.  We are going to let that heat up a little bit, and what is going to happen as it is going to give you the telltale sign of olive oil when it is ready to go.  It is going to kind of congealed into the middle, and that means it's hot enough to get ready to cook with, so once that it is ready.  And it is ready right now,
 I'm going to add in my ricarto.  Again it is just cilantro, if you want to make that home you can go ahead and if you have a food processor.  Add a little bit of olive oil in with some cilantro, parsley and green pepper.  Mix those together and it is going to come out into a green paste.
And then we are going to add in our dried spices.  Which is going to be your standard, garlic powder, onion powder, and allspice, all right?  And that is going to come into a nice kind of rue if you will without the flower.  So we are going to pour a little bit more water in their and then we are going to add our rice I am going to use a brown rice, a long grain brown rice.  In that way it is going to be much better then the white rice that is much higher and sugars and things like that.  So brown rice is typically good for the old ticker.
All you have to do now is pop the lid on it and let it sit there for 30 to 35 minutes.  If you have a clear lid it is good because you can see when all the rice soaks up the water.  And at that point you are going to put it on low, on simmer okay? And then you can fluff it up a little bit, and keep it on low until the rest of your meal is ready to go.  
I have a 98% lean red meat.  And what I'm going to do is go ahead and just simmer it, brown it up.  And really quick, I already had my flame on and it is going to brown up really fast.  And there is not going to be a lot to drain here but I am going to drain anyway.  The best way to do that is to take a colander, let me stir this real quick here.  After it brown's up you are going to drain it off in the colander, and then put it back in the pan and add your Spanish spices like cumin, garlic, and a little bit of chili powder.  And that should make it really spicy, and really good for the enchiladas.  So I cannot wait let me go ahead and strain this, and then I will bring you back here and add my spices in.  And then we can go ahead and wrap it up.  In a tortilla that is.
We are going to build the enchilada, what I did was they took some sour cream.  And you can buy light sour cream.  But what I didn't and I hate doing, is I bought some store-bought Verde sauce. You can make your own at home, but I find it easier to work with.  What you do is mix those two together; it comes out into a nice creamy green sauce.  And what you are going to do is get a baking dish, and you are going to go ahead and put the sauce that you just made, the mixture and put it at the bottom.
Then you are going to take your tortillas and roll it flat, and put your meat in there.  And a little bit of cheese if you like.  And roll those out and put the seam side down.  And do that for however many people you are planning on feeding.  And this time I think we are going to use three or four.  And go ahead and pour the mixture on top of it.  Now do not be too liberal because again portions are huge here, okay?
Little topped with cheese, pop it in the oven for 350° or 75°, again the magic number.  And once that cheese is melted since you have already cooked the meat the dish is ready to go. What I am going to do is pop it in the oven.  And then plate it with our Spanish rice, a little bit of guacamole that I made earlier.  And that is ready to go in the refrigerator, and we have got ourselves a dish. So let's go ahead and get these rolling I'll see you at the table.
OK, so that about wraps it up with the Spanish special here with beef enchilada.  All right, I am so excited at the end of this.  And again I want to give a shout out to the nice soux chef for her help in the kitchen, especially for rolling up these tortillas.
Also welcoming Andra Milian, coming into the house as the doctor of traditional Chinese medicine, as well as the licensed herbalist, I am very happy to have you on board.  Again a breakdown of the dish, Spanish rice, we have some homemade guacamole and the beef enchilada with lean meat.  And maybe you can help us out and tell me a little bit about what we have going on.
Andra: What you could do differently if you wanted to.  This is a very carb laden dish.  So I would go with a low carb tortilla, they make them now and they are quite good.  And he might not want to have those buttered on their own, as they enchilada they would be good, and especially using a low-fat yogurt instead of the sour cream.  It would really cut the calories down, and that would also give you an addition of some probiotics.
Joe: Which are good for your digestive track aren’t they?
Andra: That is right, lacto-bacillus.
Joe: Lacto-bacillaie…
Andra: Yeah, all of that stuff.  You could even do a black bean here instead of so many chips, and then you would have another complex protein here, a complex carb.  Great, well it is great that you used a very lean beef, because as you know Mexican food can get so rich.  The guacamole is really a great source of good fats.  You need to really not overdo it with it but good fats.
Joe: And explain maybe what a good fat does.
Andra: Well, a good fat is good for the heart and lubricates the skin and the tissues and everything.
Joe: And the vessels too?
Andra: The bad fat sticks in your arteries.
Joe: Kind of like the plaque of the arteries?
Andra: Exactly. 
Joe: As far as calories go on this plate let me tell you about, as can be expected Mexican tends to run a little bit high.  This one is landing a right around 12 to 1400; even know there is only one enchilada.  But I think that the biggest culprit is that sour cream sauce.  So next time I think I'm going to go ahead and use that yogurt suggestion that you had.
Price wise, again this can range, it runs the gambit really.  It can go to low end chain restaurants for a buck 99.  All the way to out to going crazy at some nice higher end Mexican place, for whatever $13 or maybe even $14.99, so it depends on what you are going for, this one for just the two of us, very cheap. It doesn't run that much to make Mexican, so you're looking here at about a $1.50, a $1.99 per plate.  Even with that lean meat, and they had a lot left over.  I got a full pound.  So we really could feed like six people if we wanted to. And tortillas are basically free, so you just roll them up and you're ready to go.
Well I will tell you what, let's just dig in and see what you think.
Andra: Get some guacamole on here.
Joe: Homemade, it is real easy.
Andra: It is tasty.
Joe: Very good.
Andra: I like that cream sauce.
Joe: Thank you. Anyway like I said, when I told you there when I made that guacamole, it is really easy.  I hate seeing people pay $3.99 for one serving of guacamole.  So give that a try at least, if you are not going to make the enchilada, make the guacamole at home if anything.  And on top of that I'm going to have some Margarita.  Hope to see you next time, thank you for joining us at Budget Health Nut.  Cheers. Ooh spicy. 



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 <itunes:duration>9:45</itunes:duration>
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 <itunes:subtitle>With verde sauce, Spanish Rice, and Guacamole, this can be good for you! </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
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 <pubDate>Mon, 27 Aug 2007 21:50:00 -0500</pubDate>
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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Pork Chops”


Joe Dias: Hi and welcome to Budget Health Nut I'm your host Joe dais. The focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people.  Depending on the dish, in other words I am bringing you five-star flavor on a two star budget.  Now here at budget health nut we like to offer smart choices for some tasty cooking, while also reducing calories compared to eating out at restaurants all the time.

Now keep in mind moderation is the key here, and focusing on your portion sizes.  Today's dish is going to be an almond encrusted pork chop, served with the side of a roasted red Pepper, and corn medley. Some creamy mashed potatoes and you cannot forget the applesauce.  So come join me in the kitchen and I will cook it up for you I cannot wait to see you.

I am going to show you a good way to chop up your almonds if you do not have a food processor at home. Throw them in just like that. Now if you do not want to wake the kids or the neighbors, just wrap them up in the towel.  Start chopping away at them okay?  Stir them in with our Parmesan cheese, I like it.  And we are going to put this on the crust of our pork chop.

Now the corn medley, you can roast them or do what ever you want.  But just keep them just like this okay?  And then you are going to cut right down into pieces, right off the cob. So we are going to take our corn and plop it in the bowl.  Get that in their all right, so we need to keep the flat side down so that way it does not roll on you.  And that way you do not cut anything on your hands okay?  Now you do not need to go crazy with this, it is really just for flavor. It is really going to toast up nice with the olive oil that we are going to go ahead and sauté it in.

You know there is a major advantage of being on a cooking show, because I get to eat all the time. It is amazing that I am not a blimp, I should be 300, but you know what?  Because I am watching your calories, you're fat, I am eating healthy. It is all for you baby.  All right I pulled out these pork chops from my refrigerator, and I got my fresh butcher paper here just like I like it.  The cool thing about that too are often times they put a suggestion on it, on how to cook your meat.  On top of that they are center loin chops which means they are going to be much less fatty.  The good thing about that is you will not get slapped around by Ashley as I did.  So I took great care to pick these out, and cut them extra lean.

Now what I am going to do now is I am going to dredge them in my Parmesan mix, also with the chopped up almonds that I did previously.  And I did not use any salt on this because the Parmesan is kind of a salty cheese anyway.  So we are going to substitute that a little bit.  All right I have already unwrapped my pork chops and I'm going to go ahead and dredge them in the mixture I mentioned before. And we are going to go ahead and pop it into the olive oil that is already heating up.

It is starting to smoke a little bit and that is really when you want to put them in to seal in that flavor. Now also what I am going to do as a little secret between you and me, it is I am going to put a little bit of white wine in their, to see if they can pick up the flavor and mix it in with the Parmesan.  All right the corn is only going to really take about three minutes, because the corn is already finished.  You're just going to want to get the glisten in there on the red Pepper, OK?  So that really takes no time at all. Looks like let me go ahead and flip these over, and what we are going to do after the other side browns.  Put them in our baking dish, put them in the oven, again at 350 that magic number. 350, 375 you have heard it before and you will hear it again.  They will come out at about 10 to 12 minutes.

Welcome back to the dining room I really worked hard on this almond Parmesan encrusted pork chop. I am really looking forward to digging my teeth into it, coupled with the corn medley that I brewed up inside that stovetop.  I am wondering how Ashley is thinking about it? Ashley Colpaart, registered dietitian. How are you doing?  Thank you for joining us.  As always I enjoy you sitting down with me and breaking down the numbers for me, what is this plate looking like to you?

Ashley: About the highest caloric thing is going to be your mashed potatoes.  Because they have the butter and the…

Joe Dias: I have two.

Ashley: You have to.  Well that is the way that mashed potatoes are supposed to be.

Joe Dias: That is the way they work.

Ashley: I understand that. If you are trying to watch your weight may be substitute mashed potatoes with some steamed broccoli.

Joe Dias: Or cottage cheese maybe?  

Ashley: Uh that you could do, some cottage cheese that is high in protein.

Joe Dias: I did not do the gravy though so do I get kudos for that?

Ashley: You do get kudos for that.  I think that these mashed potatoes have enough flavors that we don't even need gravy.

Joe Dias: OK, all right, and least I went easy on the butter there.  And I used some light no salt butter too. 

Ashley: All right good.

Joe Dias: So what about the corn?

Ashley: The corn looks good, I like that you put the red peppers in there. I think it adds a nice touch not only visually but nutritionally. Um, it adds some more vitamins and minerals than it usually has.

Joe Dias: Awesome, and then I could not do it without the applesauce.

Ashley: Oh I love that touch.

Joe Dias: Ok.

Ashley: Adding some fruits and vegetables to your meals is always the way to go.

Joe Dias: So looking good all-around.  So as far as price is concerned, I would have been partial to right around $14-$16 especially since it is a nice thick piece of meat. It is very lean, and to be honest with you these did not run me too bad, it was only $6.99 for the pound, and I split the pound between the both of us. So seven bucks each, and potatoes are worth basically nothing, and applesauce is no big deal and corn is $.50 an ear. So really we are only looking at about $4.50 a plate. Nine bucks between the two of us versus probably about the same amount if not more at a restaurant.  So I think I did well on the budget side.  It sounds like I did well on the nutrition side.

Ashley: You did pretty well on the nutrition side.  I also like the fact that you left the skins on the potatoes.  All the nutrition is found in the skin.  So leave those skins on there they have a lot of fiber.

Joe Dias: A lot of people throw those now huh?

Ashley: They do.

Joe Dias: Well let's see how we do on taste side. All right dig in.  Oh yeah nice.

Ashley: Mmm.

Joe Dias: It is good huh?

Ashley: It is good.

Joe Dias: Do you taste the cheese in there?

Ashley: I do it is a great crust.

Joe Dias: Thank you, better than breadcrumbs right?
Ashley: Better than breadcrumbs, also of the pecans on their, the pecans, almonds, very nutrient dense food. 

Joe Dias: Awesome, good. Well I am very happy that you are happy. I hope you are happy, come join us the next time.  We will see what we can blow up for you in the kitchen, as always thank you for joining us at Budget Health Nut we will catch you later. 







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 <itunes:subtitle>Even Pork Chops can make a healthy meal if you watch your portion size</itunes:subtitle>
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 <pubDate>Mon, 20 Aug 2007 16:35:00 -0500</pubDate>
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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Stuffed Chicken”

Joe Dias: Hi, welcome to Budget Health Nut, I am your host Joe Dias. The focus of our program is preparing meals for you under $25. While serving anywhere between 2-8 people, depending on our dish, In other words I am bringing you 5 star flavor, on a 2 star budget. 
Now here at Budget Health Nut we like to offer tasty choices for some smart cooking, while also reducing calories compared to eating out at restaurants all the time. Now keep in mind moderation is the key here and focusing on your portion sizes.

Now today’s dish is going to be a awesome stuffed chicken breast with prosciutto and some creamy Fontana cheese over form the motherland, straight here from Italia. And other than that we are going to feature a nice side dish of Brussels sprouts that are steamed and then mixed in with some honey and some walnuts. That will really cut down on the bitterness. 
And then a tomato salad, toped with some mozzarella and some balsamic vinegar. So let’s go over to the kitchen and stuff some chicken breast. I can’t wait because it’s going to be really tasty, I guarantee it. I will see you there.

Alright thanks for coming in the kitchen with me. Arguably this is one of the best dishes that I make; it’s the stuffed chicken breast with prosciutto and imported Fontana cheese. Um the cheese is going to be very creamy, and straight over form Italy so you are going to pay a little bit more for the imported stuff but I will tell you what, you are going to know where your money went.
We are going to butterfly the chicken breast. We are going to go ahead and go with the fat side of the chicken. It’s very fresh. We are going to cut sideways, and this is going to butterfly it. You will see what I mean because this is actually going to look like a butterfly when you filet it open. And there we go, butterfly.

I have your standards, onion powder, garlic powder, all spice, which consist of pepper and a little bit of salt. Which you know I hate, and then a little paprika for color. So let six those in here, mix them around a little bit. And just sprinkle it on.  Alright you can see a really nice color coming out of that. 

Alright now its time to do the stuffing, fresh out of the Italian market, so that makes me happy, and they cut this really, really thin, alright? So you are only going go to need about three pieces maybe, per chicken breast. 

See that’s the problem, because I end up eating half of it so I usually have to buy it in bulk. Fontina is a nice white creamy cheese. You are going to want to cut the skin off of that. Now the best thing you can use for this is kind of like a wire cutter for cheese that’s this moist. The cheese is ready to go. Prosciutto is ready to go; I might as well start with a new fresh piece. Any excuse to eat it. 

Here is our first butterfly, what we are going to do is layer it with the prosciutto.  Pull off some strips of that, now put it right inside there. There you go. I will tell you that when this sautés, it is going to come out with a nice caramelized color. And we will pop it in the oven. 

So upon that wee will switch over that butterfly just like that, like so. Grab some toothpicks, or if you are lucky enough to have maybe some butcher twine hanging around or something like that and you want to go ahead and sow it up,. You can do that. But toothpicks work just the same. You are going to want to put them in at a bias, at an angle so it catches the most of the meat as it possible can. 

I already have my olive oil heating up, so let’s go ahead and pop it in there. That way it will keep it sealed up.  We put it into the oven at about three fifty for about ten or twelve minutes because you don’t really need to cook the chicken too long. Because when I butterfly them it really thins out the meat. So it cooks faster. 

You can see that Fontina is starting to heat up, it’s starting to get creamy and melty. Alright let’s flip these over, oh yeah see. Now about two minutes I will go ahead and pop them into my baking dish, put them in the oven at 350-375, and in ten minutes we will be eating stuffed chicken breast. Here we go, see you in a little bit. 

Nothing better than biting into a nice thick slab of beefsteak tomato, buffalo mozzarella, you are looking at about nine dollars  pound.  Now the vinegar is really going to bring out some of the flavor of the tomato, alright. So don’t be afraid to douse that pretty well with a balsamic alright. Here we go. 

Put some nice pieces here. Our basil and just cut across like this. And so I am going to go ahead and sprinkle that over our tomatoes.  Right over the top, and this makes for a great salad.  Especially in the summer, and what I like to do to add a little parsley and some cracked pepper. 
Ok, a few minutes have gone by now and its just enough time to put this walnut  and honey mixture so we can go ahead and marinate our already steamed Brussels sprouts. Let’s go ahead and pour in our honey under low heat because it’s a sugar based product, you don’t want it to scorch. Ok. Let that heat up a little bit and congeal, pour in our walnuts, stir those around a bit.  And get them nice and coated I know a lot of people don’t care too much for Brussels sprouts, but I think if you tried this one you will be sweetly surprised. 

Ok we have plated up our stuffed chicken, I know it’s been a labor of love . All in all it is kind of one of mom’s favorites, so I wanted to kind of roll it out here. Um, prosciutto and Fontina, and again Brussels sprout and tomatoes. Again we are joined by the lovely Andra Millian, maybe you could share a little bit about what you do and your background. 

Andra: Well I am a doctor of traditional Chinese medicine. And I am a licensed herbalist. And in traditional Chinese medicine good nutrition is a very, very important aspect of it, and so I would like to share some parts of what I know about that. 

Joe Dias: So at first glance what do you think about nutrition on this?

Andra: Well, first of all I love the portion sizes on this. I love the combination of deck of card-sized chicken breast I love that you didn’t put the skin on, for the added fats. There are so many great vegetables on here. And you know all this together is kind of a building and tonifying type of a meal. The combination of the walnuts with the honey would be great if a person had a cough. 

Joe Dias: So it’s kind of got medicinal purposes. 

Andra: It does, all foods for Chinese medicine has certain things you can eat for an ailment.  So in this case, yeah, that’s why they put honey in cough syrups and things like that.  And the oil from the nuts it’s a great omega 3, it’s a really good… And the thing you want to be careful about nuts, is not to over eat the, It’s just the perfect amount. You don’t want to eat more than a handful of nuts a day.

Joe Dias: And why is that?

Andra: It’s just so high in fats, even though they are good fats. Uh, the chicken again, wonderful you left the fat off. 

Joe Dias: Well I took care of that with the prosciutto.

Andra: If you wanted to go a little less sodium and a little less fat, you could do maybe take the prosciutto out for the sodium sake, change the Fontina to maybe more mozzarella, stuff it with you know spinach and mozzarella. 

Joe Dias: Spinach and mozzarella would be good. 

Andra: And then that would make it a little bit…

Joe Dias: Even asparagus would be good in it right?

Andra: Yeah delicious.

Joe Dias: As far as the calories I am glad you brought those up.  Because the calories on this dish really round out to between 850 to about a thousand per plate, which I am guessing at a restaurant, potentially with all the butter they use it could  probably go upwards of about fifteen hundred or so. 

As far as cost is concerned, really the most expensive part, I hate to say it is the prosciutto. I mean it is imported so you are looking at about $16 per pound.  Bu it only used 2 or 3 slices per breast. So I was really kind of, I wasn’t too liberal on that one.  Not only because of the cost but because it is a really big flavor. 

Umm, the chicken breast is the next most expensive and really that is only about four dollars a pound. So it rounds out here about five fifty per plate, which means you can feed about four people on a good $25 budget, which is not too bad. Because I think at a restaurant  you are probably looking at thirteen, maybe twelve dollars if you are lucky, per plate. So all in all, let’s just quit talking about it and let’s give it a try. 

Andra: I am going to do these Brussels sprouts because I love Brussels sprouts. 

Joe Dias: Ok well, I like the uh. 

Andra: Not bitter at all, real nutty flavor, delicious. 

Joe Dias: The nuttiness is good huh. You can just leave the tip on the table. Anyway, that’s it for this episode, thanks for joining us, cheers. 

Andra: Cheers.

Joe Dias: Thanks Andra.

Andra: Thank you. 

 



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 <media:text type="html"><![CDATA[Budget Health Nut
Episode “Brisket”

Joe Dias: Hi and welcome to Budget Health Nut, I am your host Joe Dias the focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people, depending on our dish. In other word I am bringing you 5 star flavors on a 2 star budget. 
Now here at Budget Health Nut we like to offer some smart choices for some tasty cooking while also reducing calories compared to eating out at restaurants all the time. Now keep in mind, moderation is the key here and focusing on your portion sizes.
Now today’s dish is going to be the king of beef baby, it’s going to be brisket. With some roasted vegetables, and some nice homemade coleslaw. So let’s roll out to the kitchen, can’t wait to see you there.
Alright this is probably going to be my favorite show out of the whole season. It is beef brisket baby! Now whether you smoke it, grill it or pan roast it like we are going to do today, what I am going to recommend you do, is dredge it, rub it like they say a dry rub, right down on to the meat. 
We are going to take all of your spices, your garlic, onion powder, your cayenne and your paprika and mix them all together. You are going to mix this all together, and you are going to crack over some fresh herbs or just take some real fine herbs and rub it on there after you do this. I will tell you what; you are not going to go wrong. So I am going to mix all of this together.  Bring back my beef, here you go. 
And you can just go ahead and pour it on over there. Let’s go this way, ok rub it in. Don’t be afraid to get dirty. And coat the whole piece, because when it sautés up, you are going to want to see all those nice flavors making out with each other. 
If you put too much spice on this, don’t be too afraid to just take it over to the sink, just wash it of it is going to stay moist anyway, and just reapply the dredge. It is no big deal. Now let’s flip it over again and see if anything fell off. Ah see, we need to reapply on that, so bad brisket. Bad, you are losing all your spices, come on. Ok here we go. 
Oh yes, mmm, you know what let me get that knot out for you. Let me get it out, you’re getting it? Alright feel better now? So what we are going to do is pop it in our pre heated oven, around 350-375. We are going to leave it in there for an hour, come back and check on it. Then another hour so a total of 2 hours and then we will pop our veggies in. 
So let’s do that and we will see how it goes. Be careful of your arms here. Alright now all it has to do is meat love in the heat. 
Let’s really get to work on this cabbage, ok? Ok now the standard is green, red, and then carrots. Alright let’s chop this bad boy up, let’s start with the green first, real quick, the thinner the better. Red cabbage, same thing, what we are going to do is chop this up, now I like the splash of color because you eat with your eyes too you know. And now what we do is grate the carrot. Now depending on your taste, you can add as much carrot as you want. 
Take a look at that, now what I will do with this next is add a little balsamic, a little olive oil. Put the olive oil on first ok? Because that way the balsamic wont wilt the cabbage right away. Then I like to add a little bit of sesame seeds, salt and pepper to taste, maybe even a little cayenne for a little kick. It will match up well with that brisket. And we will go ahead and plate everything up when I get over there and serve it up with some beer. 
Be careful of that heat, alright oh yeah smells real good. I am going to go ahead and put the potato in first, because they are going to take the longest to cook all the way through. The carrots really don’t take that long. But in effect, what they are going to do is steam inside there. We don’t really want wilted carrots because I know I wouldn’t eat them. I tell you what the kids really eat up the carrots because they get a sweet flavor when they cook in with the beef juice, so it’s a nice tip for families. 
Now like I mentioned before this is a great weekend dish because you can go do some chores around the house or something like that and just leave it alone. I don’t know if you can get much simpler than that really. Ok, get out of that heat; keep that heat trapped in the oven. And we will be back here in about an hour, get ready to cut it up, and plate it. And see if Ashley digs it. 
Here it is, the smell hits you as soon as you get it open, and oh baby come to daddy, the magic moment. Welcome back to the dining room. Man, it took us a long time to make this brisket setup. You know it takes four hours in that oven. But I will tell you what. It is well worth it once you sink your teeth into it. It truly is the king of beef, also with some good greens and some potatoes. I am really looking forward to seeing what Ashley Colpart thinks of it, our registered in-house Dietician. So what do you think?
Ashley: I think it smells delicious first and foremost. About how long has that brisket been cooking? 
Joe Dias: Its four hours, and that would work even if it was in the oven, or smoked. Again the longer you cook it, the more the fat burns off which I know makes you happy. 
Ashley: That does, um beef of course is going to be one of our fatty meats. So you are going to want to watch your portion size as much as possible with this kind of meal. We have three slices of beef. And that’s probably going to be what your portion should be. 
Joe Dias: Ok, not too much. 
Ashley: Not too much, also if there is any visible fat you’re going to want to go ahead and cut that off. Leave it to the side, you don’t really need it. And then root vegetables are always my favorite. You chose the potato and the carrot, the other one I like to do with root vegetables is parsnips. 
Joe Dias: Parsnips, maybe with some chalets I could have thrown in there too huh?
Ashley: Could have, but this look's delicious anyway. Um the coleslaw, I love how you used two different kinds of cabbage, the thing I really like about it is you didn’t use mayonnaise. 
Joe Dias: So you like the balsamic and the olive oil mixture?
Ashley: It is a great recipe, and you add the sesame seeds for that little tang. 
Joe Dias: And the Cayenne too. 
Ashley: Delicious.
Joe Dias: Yeah spice it up. Well as far as price is concerned, again man. Brisket is pretty cheap buying for your family, because a whole brisket usually comes in about a six or seven pounder, which is really only about $2.50 a pound. And if you bought a plate of a pound at a restaurant, you are looking at about nine to twelve dollars. Depending on if you go to the big bar b que house, or even a small place. So these plates alone, and I have a ton left over, we are going to throw in a picnic when we get out of here. 
Ashley: Feed the family for days. 
Joe Dias: Feed the family for days, and speaking of days. Leftovers are great on these bad boys, with sandwiches. With some gravy, I didn’t say gravy sorry. But you know with a nice beer to wash it down, can’t be bad. So let’s go ahead and dig in and see how our flavor tastes. 
Ashley: I definitely want to try this coleslaw. 
Joe Dias: Alright, crispy?
Ashley: Crispy great flavor.
Joe Dias: Good thank you. 
Ashley: And last but not least. 
Joe Dias: Ok see what we got going on. Now she is trimming her fat see. See what she is doing she is cheating.
Ashley: Good dieticians trim their fat.
Joe Dias: Good girl. Is it yummy.
Ashley: Mmm, it’s delicious.
Joe Dias: Cool, looks like I passed all the tests on this one. Again next time, I will be happy to have you in the kitchen, come on by and we will see what else we can teach you. For now I want to say thank you for watching Budget health Nut, we will check you later. Peace out. 
Ashley: Thank you. 
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 <media:text type="html"><![CDATA[Budget Health Nut
Episode:  “Eggplant Parmesan”

Joe Dias: Hi and welcome to budget Health Nut, I am your host Joe Dias the focus of our program is preparing meals for you under twenty five dollars, while serving anywhere between two to eight people, depending on our dish. Now in other words I am bringing you five star flavors on a two star budget. 
Now here at Budget Health Nut we like to offer smart choices for some tasty cooking while also reducing calories compared to eating out a restaurants all the time. Now keep in mind moderation is the key here. And keep your mind focused on portion sizes. Now today’s dish is going to be egg plant parmesan. And that is a nice hearty vegetarian dish, with a side salad and some crisp garlic bread. So come join me in the kitchen, I will se you there and whip it u in a minute. 
The good thing about this is it soaks in all the flavors that’s around it whether in a pot or even a wok. Now this dish we are going to do the eggplant parm. SO I am going to cut it up, slice it and then we are going to go ahead and bread it. So here I have my parsley. And what I recommend you doing is try to go fresh herbs as much as possible. 
Now if you have  dried ones I am not going to hold it against you. But the fresh really releases a lot of flavor as much as possible. Be it with rosemary, or thyme or even just regular parsley. Cilantro too, try and get fresh every time, it’s just as cheap but the only problem is they don’t last as long as the dry. So I recommend going fresh and using it the same day. Here we go.
What you are going to do is cut it up in the middle, and you’re going to bunch it up in your hands and roll it almost. Then you’re going to come across real carefully, your going to keep your fingers flat up against it so that way if you do come down your only getting you knuckle and you’re not using your blade. Alright let’s cut it up. Real fine, I am going to do it slow for you here see I even kicked my finger there but no blood because my fingers not sticking out. So I am not going to cut any fingernail off  or anything. You don’t want fingernails in your sauce got me?
What you are going to do is take your garlic, and it has your root base here ok. And you’re going to chop it down like that. Get rid of your root base and that will make all the cloves fall apart. Remove the skin, and it should come off pretty easily, leave at least the first layer. Now there like double or triple layered sometime son the garlic because it is a bulb. You hear that crunch? Make sure it crunches first and that means that will pop right out of its skin,. Very easy and it will really just be loose on the garlic clove, so boom, no stick.
Come across just like you did with the parsley. Ok and depending on how fine you want it, is how many times you go across it again. What I am going to do is do a fine chop. And to save my fingers what I am going to do is put them on top of the blade and just roll it. Rock my knife back and forth. 
What you are going to do with the onion is the exact opposite what you would do with the garlic. You are going to cut off the head right at the top there. Leave the root base on, alright because other wise when you cut down the onion all of its going to fall apart because  their layered. Cut right with the tip of your knife. 
Alright I have peeled up and sliced my eggplant into about ¼” slices, let me set this down here right quick. So let’s start the sauce real quick and get that olive oil fired up ok. Let me go ahead and pour that in there. Turn this on, again it only takes about two minutes to heat up and once you start to see it really kind of come together in the middle it’s really starting to go.
While that’s happening your going to take a look at your onion, your garlic and some of your nice fresh herbs like oregano and maybe a bit of rosemary if you want. But oregano is kind of your standard. And that actually in the store they sell an all spice for Italian seasoning, so you might want to check that out too. And I am not going to yell at you don’t worry about it. 
So were going ahead and add my onion put that in there and it starts to sizzle up, and the garlic of course. Alright what we are going to do after this is its looking translucent. It’s coming together and just adds our crushed tomatoes. We are going to add that in and we are going to stir it around. Ok there it goes. 
And then we are going to add in the spices. We go to your standards, garlic powder, onion powder, and of course like I mentioned before the Italian seasonings. What I am going to do is crack a couple of eggs. Get those in a bowl. And I also have my all spice in my flower dredge. What we are going to do is do a production line. We have my ¼ inch eggplants, spoon put in my egg, boom. And go into the flour drench and right in to the hot oil. Ok and then we are going to layer it just like lasagna. 
So it’s really an easy dish I don’t know why ore people don’t get it and for nine ten dollars at a restraint why not spend 4 dollars on two eggplants and feed a ton of people. Get them all going in there It can do in this pan about three or four a piece depending on what section of the eggplant you throw in there. 
And aright let’s get those up, let’s flip it. We will flip them over. Now this is a little bit of a longer process a larger process because you are going to have to do all of these sautéed and get the outsides both crisp and brown. And then you’re going to layer the min your baking dish. Now magic number 350, 375 have your oven preheated so that way you don’t have to wait around for it ok. 
Now what happens with the eggplant is after you sauté it, it will get crispy on the outside, your going to put a little bit of your sauce on the bottom of the baking pan, put a piece of eggplant. If you want to really go a little crazy. I am not going to do it with this dish, is you can go, sauce, eggplant, cheese, sauce, eggplant, cheese. I am just going to do the top layer on cheese. And again just to keep me clear of trouble, alright.
So here we go, I can’t wait to eat let’s plate it up. And here we go, we have plated up the awesome eggplant parmesan. A very hearty dish I really worked hard on this one. And again I want to welcome Ashley Colpaart.
Ashley Colpaart: Thanks for having me again. 
Joe Dias: Sure no problem, always a pleasure to have you at the table. 
Ashley Colpaart: Always a pleasure to eat your food Joe. 
Joe Dias: Well I appreciate that you’re making my head swell. Beyond that what do you think of the eggplant, how does it do for us?
Ashley Colpaart: Eggplant, well I love Italian food. And it’s really a good choice to choose a vegetarian option when going with Italian food. Because there is already cheese involved, and cheese is going to contribute to calories and saturated fat. So if you choose a vegetarian option you’re getting away from saturated fat that would be found in your meat, sausage or beef. 
Joe Dias:  Or veal or chicken or something likes that too. 
Ashley Colpaart: Exactly, stuff that you see in Italian restraints. And so we are actually doing really well, on calories because of that. Of course I always love the salad with the balsamic vinaigrette. 
Joe Dias: I knew you would. 
Ashley Colpaart: I always do, and red peer I there. I love that you added the red pepper. Its easy to add just any kind of vegetables but I really like the red pepper because there high in vitamin c and the color look’s great as well 
Joe Dias:  Well thank you very much. 
Ashley Colpaart: Another thing I love, the whole grain bread. 
Joe Dias: I did it just for you. 
Ashley Colpaart: Yeah, I mean the garlic toast. You did garlic toast on whole grain bread, its hearty and it taste great. So it’s better than the white breads the white bread is going to cause an increase  in blood glucose. 
Joe Dias: Ok, on the price side I got to tell you eggplant parmesan is a really cheap dish. Each eggplant was only about a $1.67, between $1.50 and $2.00 a piece. At a diner you usually, at a restaurant either mom and pop or even the commercial side you are looking at between maybe ten or twelve bucks, especially with the old wine, alright. So I saved so much money I was able to buy a whole bottle of wine for us, again either as a date or for yourself. 
If you want to cook this it is great for the day after too. Italian really keeps. So let’s give it a try and see what you think. See melts in your mouth doesn’t it?
Ashley Colpaart: It’s delicious. 
Joe Dias:  Well that’s about it for now. Again join us for the next time. We will always surprise you. I love eggplant you can try it in your kitchen too, come on back. See you later. 

 
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