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

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

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

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

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

Join the Make More Meals at Home Challenge and reap the nutritional benefits of healthy, homemade meals.

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

Dive into the very first episode of "Cooking with the U of U Crew." Get acquainted with the members of the U of U Health Crew: Scot, Alex, Jhonny, and Nayeli. Listen as they candidly share their personal challenges and barriers that have kept them from crafting healthy meals at home. With guidance from Registered Dietitian Theresa Dvorak, they set some goals for the 4-week 'Make More Meals at Home' challenge. 

Whether you're a seasoned home cook or just starting out, join the challenge, share your own journey, and learn how to elevate your kitchen game with us! Don't forget to share your own culinary experiences on Facebook and discover what fellow listeners think of each week's recipes. The journey to healthier home cooking starts now!

Many of us know the benefits of cooking at home, but it can still be a challenge. Registered Dietitian Theresa Dvorak will join us weekly with a new recipe to try. Whether it's time, skill in the kitchen, lack of nutrition knowledge or something else, join us for recipes and conversations to help overcome common barriers many face when making food at home. 

Every week, Theresa will bring in a new recipe to try. The following week, the Cooking Crew will report back about it went and if they liked the recipe. We hope you will also make the recipe and tell us what you think. You can post your pictures and experience on Facebook and find out what other listeners thought about the recipes.