Tishia Lee and Kelly talk about making a cold pasta salad for a picnic this week and share a couple of favorite easy recipes.

Easy Vinagrette (or Italian) Pasta Salad

Spiral Pasta, cooked, drained and rinsed with cold water.
Add sliced black olives
Add Grape Tomatoes cut in half
Add a bottle of a Vinagrette dressing (I like Rasberry)

It’s sweet and delicious

You can use italian dressing for a different flavor.

Easy Pasta Tuna Salad

Medium Shell Pasta, cooked, drained and rinsed with cold water
Add a can of drained Tuna in water
Add Miracle Whip until it seems like you have enough – then add a bit more.
Add salt and pepper to taste.
You can add onions if you like.

You can do the same thing with shredded chicken or turkey.
If you prefer Mayo you can use that but be prepared to need more seasoning.

What’s your favorite Pasta Salad recipe?  Share it in the comments!

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In this second episode, Diana Walker, the Cravings Coach is our guest and she is teaching us the importance of including raw foods in our diet.  The closer to nature, the better when it comes to our fruits and veggies!

Christina Lemmey gets great advice for adding more raw food to her ten year old’s diet – but we’d love to hear your tips too!  What tricks do you use to introduce more fresh veggies and fruit to your kids?

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This week’s Family Foodies are:

• Kelly McCausey, Mom’s Radio Network
• Tishia Lee, Tishia Saves Time
• Aurelia Williams, Real Life Coaching & Parenting My Teen Podcast

In this first episode, we talk about how in this generation there are a lot of young moms who haven’t been taught how to cook and who feel inadequate in preparing fresh, nutritious means for their families.

Tishia says she just never learned how to cook.  Aurelia says she learned how to peel potatoes when she was just seven years old.  Listen in as Aurelia shares a simple recipe for preparing a whole chicken in the crock pot and hear about how this recipe has helped Tishia gain confidence in the kitchen.

The Recipe: Sticky Chicken

3 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well and
pat dry with paper towels. Rub the spice mixture into
the chicken, both inside and out, making sure it is
evenly distributed and down deep into the skin. Place
the chicken in a resealable plastic bag, seal and
refrigerate overnight.

When ready to cook chicken put onion in the cavity and
put it in the crockpot and do not add any liquid. As
the cooking process goes on it will produce it’s own
juices. Cook on low 8 to 10 hours and  it will be
falling off the bone tender.

Aurelia’s personal notes:

I dont follow the recipe to a *T*.  Where it says 3tsp Salt, I use 4tsp of Seasoned Meat Tenderizer. Where is says 1/2 tsp of Pepper – I use 1 1/2 tsp Black pepper (we love PEPPER).

Thing is…no matter what you add to this as long as you keep the proportions somewhat the same as below…you will be FINE ~ So mix it up as you normally would season your chicken.

After it was done, I went to pull the entire chicken out of the crock pot and Do you know that the BOTTOM FELL OFF OF THE CHICKEN!?… now that’s what I call tender:.

Enjoy the show!

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