Sunday Dinner With Coach Dan

Hey, everybody. Welcome to Sunday Dinner with Dan. I am excited about today, but first I wanted to shred some cheese for you. There it goes. Get the noise out of the way first. All right. There might be a little noise later. Hey, everybody. How you doing? Hey, Brian. Brad, Bry's in the house. If you're all here, say, hey. Nobody's here. I'm gonna keep shredding cheese. I'm really glad to be sharing what I know today because we just tried some of this stuff and it was so good. I'm gonna make it over.

Okay. I think we got enough. So last, maybe it was two weeks ago, Katie asked for lasagna, and so here it is. And I'm gonna show you a couple different ways to make it. Katie's here. Yay. So, Katie, this live is dedicated to you, and I'm making lasagna at your request. And the first recipe is Katie's lasagna cups. So the recipes dedicated to you, the episode today is dedicated to you. And so let's get started. So in order to make these lasagna cups, you want to have a muffin pan and you want to spray the muffin pan, and you want to line the muffin pan with these wontons.

And you can find these by tofu or all the plant based, plant based products, wonton wrappers. Okay, so that's the first muffin pan. Get yourself some olive oil spray. I'm going to be giving you a hack coming up later next week on this. All right, so we've got them sprayed. You put the wonton in and sauce and your meat. You can do ground turkey. You can make seafood lasagna. You could do any variation you want. You could do white lasagna, you could do veggie lasagna. These cups are so easy and they're so quick because they're little.

They cook in 25 minutes at 375, and they refrigerate really well. You know how spaghetti and a lot of italian food is always better the next day? These are perfect for that. So we have our burger in next. I want to talk about ricotta. So another thing that's great about this recipe is you can vary it in order to your dietary needs. If you need to do vegan cheese replacement, if you need to do low fat, if you need to cut down on the carb, leave the wraps out. I mean, this method of cooking in these muffin pans is so fantastic.

And I use it over and over again. I make little pot pies in these. I make all kinds of things, and I'll share those with you. Coming up. But today we're sticking to lasagna for Katie. For Katie's lasagna cups, low fat ricotta cheese. And that's going in next. So, ricotta cheese, this is your chance to flavor your lasagna. So get an egg in here. This an egg, and whatever kind of herbs you like. Garlic powder, onion powder, oregano. This has parsley, onion powder and garlic powder and the egg and salt and pepper.

And I didn't put so much salt in, so I thought I was talking to you. We'll put more salt and pepper. Okay, now give that a nice little mix. Next in the ricotta. And you just put a dollop on each one. I want you guys to see this. I'm sorry. I'm working away, and you can't even see what I'm doing. Put a little dab of ricotta in each one. Okay. Wait till you see these finished. Next, your cheese. Right? Your mozzarella cheese. I was shredding this as we started. I buy the whole mozzarella, and it's so much better when you shred your own.

You know, the cheese that pulls, that's the cheese that you shred your own. The pre shredded cheeses are really great if you're in a hurry, but they are coated with additives that keep it from clumping when it shreds. And that prevents the cheese from getting that really, really stringy dealio. All right, now we got our cheese. And this is a fun part. Oh, wait. A little bit of parm on top. We want to keep layering our flavors. All right, now you put the next one down. Crisscross apple sauce. And you press it down.

So you're making a star. You're not laying it directly over, you're turning it. So you make a little star shape. And the more you press it down, the more stuff you get to put in. Right there. They are delicious. Yes. Brian just tried these. And they are. And I just tried them, too. We made a batch. You know how they do, like, through the magic of television. They make a batch ahead of time so that you guys can see it. That's what we're doing today. So you guys can see the magic of Katie's lasagna cups.

Okay. I can't wait to tell you what I, what I thought about when I was at the store. You know how I always do like to do a little tidbit after the recipe. I can't wait to share with you today. What I had this realization that I had an awareness that I had at the store today. All right, so just keep moving along like you did. Right? Repeat the same steps. The only thing different I like to do with this step is much more cheese on the top than an inside. And remember, this can be done with ground turkey.

So many different options. All right. Another way I like to teach cooking is to do assembly line cooking. You want to do this step on every item before you move on to the next. You don't want to build this one and then go build another one, do an assembly line, and that way you've got a more efficient system and you're not messing around with time going in between this and that and the other. All right, now we have our cheese that we shredded like this. You don't have to have anything fancy to shred cheese.

It takes a little longer with the, with the box shredder or a hand shredder, but it gets the job done. Right. All right, so lots of cheese. Lots of lotsa. Oh, I love this. And there's one more thing. I want to sprinkle some parsley on top, but I think I put it away. I didn't. Where is it? All right, well, I'll use fresh. I'll use fresh. So I'd love to just put a little bit of parsley on for a little bit of flavor. It brightens it up a little bit, and it gives it a little color. Right. Okay, there you have it.

You put the. And I like these silicone pans. When they're done, they're flexible, so you can kind of pop them out without going through a lot of trouble and getting them out of the pan. This goes in a 375 degree oven. And we're going to set the timer for 25 minutes. There you go. All right, now I'm going to show you what they look like when they come out. But first, we're going to do another trick. We're gonna build muffin or bread pan. Lasagna. Lasagna is kind of a pain sometimes because it's so big and you have so much left over and it takes so long.

Grab yourself a little loaf pan and some oven ready lasagna. I know this is like mirrored, but hopefully you can figure it out. And what, I'll show you what I love about this. See, I'm telling you, think about how many different lasagna recipes that you would do with a breadcrumb. And you probably do it because it doesn't use so much. It cooks faster. Oops. I didn't spray it. It's okay. Never fear. Okay. They're smaller, so they cook quicker. And when you make this, you can flip it over and get this lasagna out of this pan.

After you've made it, refrigerate it, or you can even freeze it, flip it over, pop it out of here. Actually freeze it? Yes, freeze this, wrap it, freeze it, pull it out, pop it out of this pan. And you can keep using this pan until you're ready for the lasagna. Pull the frozen lasagna out, get your pan out, pop it in, in the oven. Then you always have one ready. So make two the next time you make one, one to eat and one to put in the freezer, you can do these with the foil muffin pans that you can get at the dollar tree.

And so let's do it. Let's make one up. We're gonna do it, do it to it. A little of meat, little of the cheese, and same kind of same thought with this, like press the, press the noodle down just a tiny bit. Just give it a little press, more sauce, and we're going to do three layers in this. We're not going to go overboard. Overboard. All right. I can't wait to show you what the muffins look like. I'm almost at the point where I can show you the muffins. So, Katie, how was your week? Hey, Cadre. Cadre.

So how did everybody's week go? If you're in, give me a little, give me a little indication of how you guys are doing. My week went really, really well. I had some realizations. I'm going to share them with you. I love sharing the tidbits, the little nuggets. There's a dear, dear friend of mine and a fellow coach here in Cadre, Jen Todd, who always talks about the nuggets, little nuggets of wisdom. And that's one of the things I love about Cadre, is all the people that come together on this app to share their nuggets, and we all benefit from helping each other, working with each other.

Like Nick always says, when we do things together, we're much better off. All right, now the rest of the burger, just dump it in. All right. Rest of the parm, dump it in, do the rest of the ricotta, blah, blah, blah, blah, blah. I thought this recipe would be great for kids, especially the muffin pan. One little things like that. Kids love to do those little thingamajigs. Alright. And then a bunch more cheese on top. All right. So there you have it. We've got, we've got our lasagna ready to roll.

You can have it when it's done. You can have it later. You can freeze it, put it in the fridge and have it the next night. Katie, tell your daughter if that was her in the birthday picture. I love her, too. I love that. Pop it like it's hot. So wait till you see them cooked. They're so good. So this is, I'm so burpy today. I'm sorry. I don't know what I ate. Oh, it was that lasagna cup. I hope it, anyway, here is the little mini lasagna. These are great. All right, you ready for the big shoe? This is the lasagna cups.

These are Katie's lasagna cups. Look at them. They're so good. I'm going to take a bite of one and show you. Mmm. So good. These are so good. Make a bunch, refrigerate them, freeze them, have them ready to go. Microwave, toaster oven, air fryer. This is right here. All right, so I won't chew with my mouth full. I want to share with you what I learned at the store while I was shopping for this. Okay. So one thing that, that I learned from Richard Gere in an interview years ago, I was in my twenties, not sure who was interviewing him, but he talked about this thing that he did, walking the streets of New York or wherever he was.

He would look at people and just smile, and he would observe what people did. And almost every person that looked at him while he was smiling, smiled back. So there's a couple things that I love about this, and I call, whenever I do it, I call it the smile project, and I did it today at the store. We have become a society of people that have normalized ignoring each other. It's the norm to walk closely by somebody. You can even see them coming on the street. You know you're going to pass them. You know there's somebody in your community, or you're crossing paths for that minute.

You put your head down most of the time and carry on, especially if you're not in the best of moods or frames of mind. So I love to. When I have the awareness, which I hope comes more and more often, I love it when I think about this project because the results are so fun and it's so, it makes me feel so good just to look at somebody and smile. And I think the opposite is true. If you grimace at somebody or you put your head down, you're kind of encouraging this closed off energy. Look I'm not saying you need to walk around the planet smiling like you're on something, but try it.

It's really, really cool. It centers you. It. It's so cool. So just stop, look, and smile. That's my little game for the to pass along. All right. Now, I had this awareness also at the grocery store, and it's rush, rush, rush, rush. I caught myself doing it, and this I catch myself doing more and more. So when I do, when I catch myself rushing. Now, today I was, you know, I did want to get in and out of there. I had the live coming up. I wanted to buy my things and get going, but I had time, right?

So when the awareness came, I just slowed down and thought, I do not need to rush. And there was this major sense of relaxation that came over me. And, you know, I just wanted to talk about rushing and this state of mind we're all in to achieve more and do more, and you're not doing enough and get out there and, you know, it's okay to slow down and just be present and calm yourself and walk through life in a relaxed pace and not be running frantic. You know, another thing I want to piggyback onto that is this whole mentality of doing more and being more and how you need to achieve everything and be the best thing you can be in the world.

And I don't really subscribe to that. I think it's a lot of pressure. I think if you are living with the expectation that every day you wake up, you have to go out and conquer the world, you're in for a lot of letdowns. I subscribe to trying to live in the center. Not crazy, dizzy, not laying in bed, doing nothing, living life at a livable pace. If you're somebody that constantly has to recharge, you might want to look at why that is, and, you know, if it's acceptable to you. I learned that lesson over the last couple weeks.

I was over committed. I was running ragged. I was anxious and edgy, and I eliminated something from my schedule in order to free up a bunch of time. And I was on this go, go, go path that I just wanted to do everything and get in there and get stuff done. And, you know, I didn't, like, read the room. Sometimes you just gotta calm down and just get centered and stay there and do what you do best for that day. So don't subscribe to jumping on this like you're not enough. You have to be your total best every minute bus, because you know what?

It's just not a great ride. Go ahead. Give yourself permission to just relax and just walk through life at a pace that's comfortable to you. If you are okay, you know, not overachieving every day, then it's okay. It's okay just to be you, to slow down, to take in life. You know, when we're out there rushing, things fly by so fast, we don't even notice them. So I hope this week you take time to relax in your day. I don't mean lay around and do nothing. Relax, calm down. Everything will happen when it's supposed to happen.

I'm trying to remember that all week, so I hope that I'm able to do that. And I hope I get reminders throughout the week, too. So I love you guys so much. And when I say that, I really mean it. This is such a great community of people. I'm glad you've checked in to watch, and I welcome you to come back. If you want more of my content, you can hit subscribe. We've got tons of great lives coming up this week week from a bunch of our creators on Cadre, so make sure you're checking in. Don't forget to leave comments there's a community forum and you're welcome to post comments.

I love it when our viewers say, hey, I need to learn more about a diabetic diet, or I want to hear more about anxiety, or I want to hear about depression or whatever it is. Let us know what you need in the community forum and then we can reach out to you, even personally, and line you up with somebody that's, you know, an expert in that area. So stick around, smile more, relax. Take things a little bit more slowly. Don't let people tell you you're not doing enough, and come back for a lot more health and wellness right here on Cadre.

Thanks for checking in, you guys. Bye.