Season 7, Episode 4

Working Late

Trisha Yearwood has a busy week and needs to plan ahead to stay fueled up. For breakfast, she makes a hearty Spinach Frittata, then takes a few minutes to prep a light but satisfying late-night dinner for when she gets home: Roasted Beet Salad and a Black Bean, Feta and Quinoa Bowl. Then, she makes a versatile Slow Cooker Beef Brisket to create a variety of meals with for the rest of the week.
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Recipes From This Episode

Roasted Beet Salad

Spinach Frittata

Slow Cooker Beef Brisket

Black Bean-Feta Quinoa Bowl

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