Sandra Lee shows you how to fire up the grill without burning a hole in your wallet. On her menu are tasty Grilled Chicken with Grilled Squash, Spicy Beef Brisket with Pickled Cucumber Salad and for dessert Grilled Bananas Foster...add Sandra's signature Citrus Orchard Cooler cocktail and you've got a great, grilled, money Saving Meal. Sandra also shows you how to turn tonight's dinner into tomorrow's lunch with a fantastic 'Round 2 Recipe' for Southwestern Chicken Salad and an online R2R for Mediterranean Pitas available exclusively at foodnetwork.com/round2recipes.
Mary Berg launches a nutritional sneak attack with recipes that cram in the good stuff without skimping on flavor. She has chocolate for breakfast with Baked Chocolate Almond Oatmeal, sweetened with dates and fresh orange. Mary's Spaghetti Squash Lasagna Boats ditch the pasta but have all of the cheesy goodness of the original, while her Super Green Pasta uses hand-rolled spinach dough and coated in basil and pea pesto. Then, her Frozen Yogurt Pops are a sweet treat with a sneaky serving of spinach hidden beneath cherry and orange.
The day kicks off with a Chicken Chipotle Mac and Cheese, and BIRD Bakery's Elizabeth Chambers stops by to make mini cupcakes. Plus, easy substitutes when you're in a pinch, and a look at which bar gadgets will save you time. Then, celebrate fall's bounty with delicious recipes using Brussels sprouts and acorn squash, and toast the season with Fall Floats.
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Swap School
Katie Lee roasts butternut squash and red onion before mixing them with cooked farro, kale, cheese, walnuts, raisins and shredded rotisserie chicken for a fall salad that's crunchy, sweet and smoky.