All Episodes
Previous Next
Feb. 24, 2025 - Dr. Oz Podcast
42:40
Healthy Fats, MCT Oil Benefits & 10-Minute Meal Hacks! | Dr. Oz | S10 | Ep 78 | Full Episode
| Copy link to current segment

Time Text
We've broken up with them, thought they treated us badly, but the truth is, fats are our friends.
We're going to reset and rebalance the way we eat.
There's a lot of research arguing that full fat might be better.
Yes!
Plus, it's The Dish on Oz, a brand new series of everyday recipes that you can make tonight.
There are three things in this refrigerator.
I don't know what they are, but I have to use them to make dinner with the chicken cutlets.
Now you're up for it.
Coming up next...
You all ready for season 10?
Yeah!
I love you, Becca.
Everybody told you fat should go away.
So you went for carbs and fat-free foods to make it okay.
Now it's like your body's stuck in second gear.
But it's time to rethink what you believe about facts.
Although it's been a day, a week, a month, or a year.
Thank you.
I hope you enjoyed that.
That is right.
Fats are friends.
The kind of friends you really want to have in your life.
We've all been told fat is public enemy number one and to run away from anything that contains it.
But today, why fats can be your best friends to reset and rebalance your body.
Nutritionist J.J. Smith is here with a new plan for the ultimate fashion show meeting.
Thank you very much.
How are you?
So, there's a lot of fear out there about fats.
Fear that it'll make you fat.
Fear that it's going to get blocked up in your arteries.
These are years of people being taught stuff.
You think we've got a better story for fats now.
We've got to reset by getting the right fats in our life.
That's right.
Well, Americans were, as a certain sitcom would say, on a break from fats.
And we were trained to think that.
You get that?
The on a break?
On a break.
Y'all get it?
Yeah, yeah, there you go.
With friends.
But we were actually trained to think that fats were bad.
And so what happened was we started replacing it with stuff that was way worse.
And so what we found as we started doing low-calorie, fat-free, because we thought fats were bad.
And then as a result...
All that did was give us fat-free products that had more sugar in them, had more ingredients in them.
All these things made us hungrier and even bigger.
So it really didn't work out too well.
Let's look at why fats can help you rebalance your weight and your cravings.
So at one point, we're all told, like you just said, just to get that fat-free food in our body, load up on it.
You see it all there, right?
Well, guess what?
They often have more sugar and more carbs.
And this can cause fluctuations in blood sugar and can actually make you eat more because you're never satiated.
Now we know in order to reset and balance, you need full-fat foods, right, of any kind.
Pick the ones that you like.
You can avoid those hunger-inducing blood spikes, right, because you don't get the sugar jetting up in your bloodstream, and that way you end up eating a little less because your body and your mind are satisfied.
That's why fats are your friends.
They'll always be there for you to help keep your cravings in check.
I like this idea.
It's a concept you ought to link to.
I like it.
Let's get to the ultimate plan with my friendly fats that you should be eating.
The first fat that most of you are taking in is tahini.
Add one tablespoon of tahini to your breakfast.
Simple to do, easy to incorporate.
But most of us have no idea what tahini is.
I know, right?
Well, tahini is a creamy paste, and it's made purely from ground sesame seeds.
I think it kind of tastes like a mild peanut butter.
So that's how you can kind of think.
If you like peanut butter, you'll love it because it has much more flavor.
So what are the best ways you can get it for breakfast?
You've got two options here.
Okay, the best ways you can get it for breakfast is drizzle it all on your fruit.
That's a great option.
And then the next option is to be able to put it on a little bit of toast.
How about that?
Tahiti on toast.
It's like a peanut butter sandwich.
You know what?
I think tahini could be the new toast of the year.
It could be.
This could be it.
They'll love it.
I actually gave a little bit to my audience, which is, you know, pretty strict and tough sometimes.
Harsh even.
Thoughts?
You've taken bites?
Happy?
It was good.
It was very good.
Just good?
It was great.
It was creamy.
Creamy.
Thank you.
It was very nutty and not very sweet.
I like that.
Anybody else happy?
It was a great alternative to peanut butter.
I can't believe this.
We might have three customers.
One last one.
It's nice because it's not as thick as peanut butter.
Yeah, it's not as thick.
The thing is, if you like peanut butter, you ought to try it.
If you don't like peanut butter, you ought to try it.
It makes it pretty easy.
There's parts about it that are similar, parts about it that are not.
Find your way.
I love it.
Give you a nice idea.
The next friendly fact for us is coconut butter.
JJ, explain what coconut butter is.
Okay.
Coconut butter is made from dried coconut flakes.
So what you do is you blend it all up and you get this creamy wonder known as coconut butter.
I love it.
I keep it in every room of my house, actually.
But what it actually does, even just a tablespoon of coconut butter gives us lots of healthy fats and plenty of potassium.
So it tastes real good, right?
What's the difference between coconut oil and coconut butter?
Okay, coconut oil is made when you remove the oils from the flesh of the coconut.
But when you puree it...
Right from the coconut meat, that's when you get actual coconut butter.
This is one of the best things I've tasted in a long, long time.
And it explodes in your mouth.
Yeah, it does.
I should have put the coconut butter on the tahini for the audience.
Then they would have been jumping up and down for joy.
They'd be so excited.
They wouldn't be able to contain themselves.
Look at their eyes.
Look how happy they are over there.
Yes, look at them.
Smiling at me.
Smiles everywhere.
Coveting our coconut butter.
Kimberly added this to her lunch.
How are you, Kimberly?
Good.
How are you?
So speak for everybody.
You've been using this as a part of your lunch, I understand, for the last couple days.
Yeah.
So in replacement of, you know, oils, I just put the coconut butter.
And it really tastes really nice and rich and creamy, and it's still very filling.
And sometimes when, you know, I'm on the go, I actually just make a smoothie because it's just nice and quick to make.
I like it.
And she likes smoothies especially.
She's making it up.
I like smoothies.
Great option.
I think this is a very clever idea.
I do too.
This is not about eating more fat.
This is about replacing fat.
And replacing sugar.
That's right.
With the right kinds of fats.
The healthy fats.
The next friendly fat, one that I knew would be on the list because we're getting so much attention recently.
So popular.
Are you ready?
It is avocado fats.
All right, so take a look at this video for a sweet avocado snack if you like that.
that will surprise you is avocado and banana muffins. - Mmm.
Thank you.
Thank you.
All right, the next friendly fat is full dairy.
Surprise, right?
For dinner.
Full dairy.
Not skim.
We're getting away from that.
All right, so you know I'm a big fan of yogurt.
Yeah, so am I. Give me some yogurt options for dinner.
Okay, I know you like yogurt.
I'm digging yogurt, too.
So another way to do it is just take a little bit of the yogurt.
This is our full fat dairy.
Put a little bit on your roasted sweet potato.
Plop a little bit on your chili.
Mm-hmm.
Look at that.
That looks good, right?
And maybe it looks better than the cream.
Look at that.
I know, right.
Imagine that being good for you.
Yes.
That's the equation.
All right, everybody.
The complete guide to healthy fats are out there.
All you got to do is go to drraz.com.
It'll help you and help everybody around you.
Up next, speaking of fats, what about MCT oil?
What do you know about this trendy fat that everyone's been putting in their coffee?
When we come back, you'll find out.
It's a dish on Oz.
Today we're dishing about 10-minute meals you've been missing your whole life.
We took 10 minutes, $10, and a prayer, and whipped up a meal you won't believe.
We're back with the ultimate reset and rebalance week.
I keep hearing a lot of buzz about an oil that's been exploding all over the internet.
MCT oil.
You've all heard about this yet?
No.
Oh, good.
I love when there's a little confusion in the audience.
It means you guys need the advice.
So it's one of the biggest health trends to add into your good old cup of joe.
So folks are literally taking some of this MCT oil, putting it in their coffee, and they're scrolling it around.
But what's the real deal with MCT oil?
The so-called bullet coffee comes from it.
Can it reset and rebalance your energy and metabolism?
Dr. Taz Bhatia, who specializes in integrative medicine, is here.
Lots of hype around MCT oil.
Please explain what it really means.
Dr. Oz, MCT oil is medium-chain triglyceride oil.
So the medium-chain triglycerides are a fatty acid.
They're found naturally in palm kernel oils and coconut oils, and they're tasteless, they're odorless, and they actually stay sort of in a liquid form at room temperature.
Right.
So, let me just explain exactly what MCT oil is and how it differs from other kinds of fats.
I don't do this too often, but you guys are so good, you'll get this immediately.
This is what a regular fat looks like, like the fat you might have in butter, for example.
It's sort of a long chain of little compounds.
Now, middle-length versions of it are shorter.
They're not too short.
They're just medium chains, right?
They're not as long as the regular chains.
And there's some differences, because MCT oil is only made up of these Medium-chain, none of these long-chain ones that we know are problematic for people with heart issues.
So explain what this means, because some people argue the length of the fat makes all the difference in its health benefits.
Absolutely, because the length of the fat is going to determine how the fat is used.
So it absolutely makes a difference in how the body is using this as fuel.
And there's so many different claims being made about what this particular fat can do.
So we're going to walk through it.
We're going to investigate the biggest health claims.
First off, can MCT oil boost your metabolism?
MCT oil is a fat.
It's got about 100 calories per tablespoon.
So, how does it give you some benefit?
Let me explain the theory behind it, and Dr. Batia, you can help us understand what makes sense and not.
So, here's your body, right?
I got two different bodies here.
Both versions of you.
Now, MCT oil is broken down rapidly.
So, when you eat something that has MCT oil in it, or if you take one of the purified versions, you pour it onto the body, right?
Your body, because it can consume it as energy, uses it all up.
Your body's a sponge.
It'll use up whatever energy you give it.
Mops it all up.
And anything that it doesn't get to, guess what happens?
It's a source of fat.
Not much.
One drop there.
Alright?
Unlike other, the longer fat, those big chains I showed you, when you use the MCT, your body's able to soak it all up and use it as energy.
Now, if you take the regular fats...
Let's just pick on butter for a second, right?
Other sources of fats.
Do the same thing, exact same number of calories, right?
The 100 calories per tablespoon that we talked about.
But now your body can't keep up.
And so because it can't keep up, it uses what it can for energy, but it doesn't use much of it because it can't make source of use of that fat.
And anything that's left over that your body hasn't been able to burn off, guess what happens to it?
That fat just swirls around in your body and it makes you really unhappy.
Right?
That's the difference, folks.
It's very simple, very straightforward.
Okay, next up, can MC2O boost your energy?
We decided to test this out with a nurse.
Nurse Michelle is here.
Nurses are busy.
Yes, there you go.
You get tired.
Hi, how are you?
So, if you can, before you start this little experiment with us, what was your baseline energy level, running after patients, trying to tame all the doctors?
Well, I'm a school nurse, and I'm the only medical professional in the whole building, so sometimes there's 600 kids.
I can see up to 50 kids a day, 50 little students a day.
And what I realized, my energy level was at a 3. The hump that I tried to get over was at 2 o'clock, sometimes I can hit a wall.
When I tried the MCT oil, and I did try it for five days, my energy level was actually at an 8. You went from a three to an eight.
Yes, I did.
And just to be clear, it was one tablespoonful.
One tablespoonful.
I tried it with coffee, tea, and then I also tried it in my smoothie and also with salad.
And how do the kids deal with you being so energized at recess time?
They like it.
You okay with it?
Well, they come in for mints a lot.
They're their new favorite.
So what does it say about boosting energy?
So here's a case where we don't have a lot of research when it comes to MCT oil and energy.
Also, for anyone who's thinking about starting MCT oil, it's a great oil to start, but I've got to caution you.
You've got to watch for side effects.
So it can hurt your stomach.
It can cause diarrhea.
So you want to go slowly before you get to that one tablespoon per day that we're talking about.
You can get all the facts and lots of them on MCT oil on DrRoz.com.
Up next, the oil that some say is like a drop of serenity.
Find out which oil can boost your mood and alleviate pain, and you're going to enjoy it too.
Coming up is a 10-minute chicken challenge.
Mm-hmm.
There are three mystery ingredients in this fridge, and I'm going to show you how to make a tasty chicken meal using almost anything.
No peeking.
Hey, hey, hey.
Well, well.
Stop her!
Today a new oil that you are not using, but you probably should.
It could be the natural remedy you need to relieve your pain and melt away your stress.
It's called bergamot oil.
And it's from a citrus fruit.
There's a hybrid between an orange and a lemon.
You put them together, you got something interesting.
Dr. Taz Bhatti is here.
Most of us are familiar with a different version of Burialat than we're talking about today.
What is it?
Believe it or not, bergamot is actually, actually you can use the rind of the bergamot to make Earl Grey tea, and that's what most of us know best when it comes to bergamot.
It has such a great aromatic profile, you can probably smell it while you're standing right here, that it's been used in perfumeries for centuries.
But many people don't realize it has a ton of healing properties.
In traditional Chinese medicine, which is one of my favorites, it's been used for the flow of energy.
It's been used for the digestive system.
In Italy, where bergamot is actually from, believe it or not, it's been used for centuries to help reduce fever, to help fight bacterial infections.
So this powerful little fruit has a lot of history and a lot of healing properties behind it.
So let's uncover the biggest reasons why science says you ought to be using bergamot tea.
The first is that bergamot oil may help alleviate...
So let's go visit Desiree.
Desiree says she gets tightness in her upper back, in her shoulders, all the things that so many folks complain about, especially after a long day of tension.
I do.
I work out a lot, and I lift weights, so right after I leave the gym, I'm always tight in my shoulders and in my lower back.
Oh my goodness.
All right, so, Dr. Tess, how can we help all the folks with shoulder pain?
You know, you may not realize this, but bergamot oil is such a great alternative to so many of the over-the-counter medications that we have today.
It can help everything from a muscle ache to headache.
And what we've got here, I'm about to show you how to make this really easy pain-relieving balm that we're going to apply topically.
What we're going to do is we're going to take a carrier oil.
In this case, we chose coconut oil.
So you take about a teaspoon of your favorite carrier oil.
With coconut oil, we want to liquefy it a little bit.
You can tell it's really hard.
And you add about five drops of that.
It feels so soothing and just so relaxing.
That's an excuse for coming to massage you.
Next up, bergamot oil can reduce stress and anxiety, which is the single biggest thing you guys are always asking me about.
And some say this is like a drop of serenity, right?
That's how it's often spoken about.
How can the oil actually decrease that anxiety that so many people are bothered by?
It actually could probably increase your move.
Totally.
So bergamot has been known, again, over history, to really improve cheerfulness and freshness.
We know in some animal studies that it helps to relieve anxiety, it reduces cortisol levels, and it helps to stimulate blood flow, so it helps you manage your mood.
What we've got here is a DIY stress mist.
So if you're starting to get stressed and really having trouble with your mood, this might be a solution for you.
Again, let's talk recipe.
The recipe here is about a half a cup of water to 20 drops of the bergamot oil.
And again, you can make as much or as little as you want to make.
And then what do you do?
And you just mist it in the air.
So this is such a fun and easy thing to do.
I love to do it in the shower or do it in a bath.
And then take that time.
To breathe.
And that's your stress relief.
Let's see if the audience, they seem to...
Who's stressed out here today?
Oh, anyway.
Okay.
Allow me.
Allow me.
Okay.
Now, whacked it towards yourselves.
What do you think?
Smells good.
Smells good?
Smells really good.
Are you less irritated by the people here?
Give me a few more minutes.
Give a moment.
It's pretty cool to use smell.
So what do you look for when you're getting bergamot oil?
In the case of bergamot, we want to make sure it's from Italy because that's where it originated.
Also with bergamot, it should have the active ingredient citrus bergamia, which is what gives it all these great properties that we're talking about.
And last but not least, we want to make sure it's submitted itself to third-party testing because that's how you know what's in the oil is really in the oil.
You're not going to memorize all that.
Just go to DrOz.com or you can check Dr. Towson's book out, Superwoman Rx.
And use the guide, the oil guide I've got on my website to make sure you get the right stuff.
We'll be right back.
What were you thinking about as you lost control of the vehicle?
Casey Anthony's father in a near-fatal accident opens up only to Dr. Oz.
Did you think you were going to die?
Reliving his darkest moment, what was Casey's reaction to the news?
Would you like to see her?
Could this tragedy finally bring the family back together?
There are some who are arguing that this may not have been an accident.
An Oz exclusive.
That's coming up tomorrow.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything.
From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
Singing is my first love, but my other passion is baking.
Mmm.
I'm an iron chef, but mostly the executive chef of Butter Restaurant and mother to an 11-year-old.
This is the first recipe I ever made in a professional kitchen.
They were terrible.
My cooking is like me.
A mix of Caribbean heat meets Southern sweet.
This is like my girlfriend in the kitchen.
I am, as a chef, first and foremost about flavor.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's dish.
Welcome to the Dish on Oz!
They're all here partying it up.
Look at these ladies.
Oh my goodness.
So excited today.
Energetics.
What's on the menu today, Daphne?
Oh, well, we are excited.
This is a good show, you guys.
If you always feel like you're in a time crunch, you have no fear.
Today, the Dish crew is here to serve up the 10-minute meals you've been missing your whole life, okay?
First up, Alex is going to show us, Alex and Jamaica are going to show us how the chef shops the grocery store, okay?
They're going to pick up a whole meal in under 10 minutes for under $10.
We're putting them to the challenge, seeing if they can pull that off.
I'm excited for that.
Then I am going to take a 10-minute chicken challenge of my own.
I'm going to make a dinner you can make when you only have three ingredients in your refrigerator.
Get it on the table in 10 minutes or less.
I feel like you guys are really going to get into it.
10 minutes?
Can't be done.
Can't be done.
Now we don't know.
I'm taking the challenge.
Can it be done?
Up to the challenge.
We will find out.
How good does this smell?
You almost can't stand it.
I really can't.
I'm kind of like, get through this so I can get to it.
Yeah, Alex is ministering here.
And we know you love chicken, so Jamaica also has a 10-minute cheesy chicken dish.
Ooh, that goes from frozen to fancy, and you guessed it, 10 minutes.
But let's get this party started.
Jordan, you have been talking about your favorite cocktail all the time.
We are all dying to try this.
What is it?
I'm so excited.
Okay, so it's a Dirty Shirley.
It's essentially a Shirley Temple with any kind of vodka you like.
Thus, a Dirty Shirley.
My childhood just ended.
My whole childhood that sweet little innocent ginger ale drink is becoming adult.
I need a whole jar of cherries and skip the drink.
Oh, you were the maraschino cherry girl?
Oh, I'm the maraschino cherry.
That doesn't surprise me, Alex.
Here they come.
Oh, Jordan.
You're the bestie.
They're beautiful.
What a fun cocktail.
Thank you.
Cheers to the dirty Shirley's.
Cheers to these girls.
Cheers.
Here I come.
Oh, it's a lot of vodka.
Whoa.
Sorry.
It's a very dirty Shirley.
I like that a little extra dirty.
Whoa.
You all hear that?
I love that.
In fact, my dad does love like a little shot glass of tequila at night.
Sometimes a nice medicinal vodka.
Yeah, it happens.
We've learned so much about you, Dr. Oz.
It's the oldest medicine.
Some dirty Dr. Oz margaritas.
So what are that next?
Well, first you've got to kick off.
You've got a little challenge for Jamaica.
Oh, yes.
I've got to go grocery shopping.
You guys've got to see.
Well, you want to see this tape.
Okay, so we sent Jamaica to the grocery store.
She had a mission.
$10, 10 minutes or less to make a meal.
Okay, this is what happened.
and check out this tape.
My budget is $10 and shop in under 10 minutes.
All right.
Yeah, I know.
So we gotta move fast.
Grab your cart and let's hustle.
Red bell pepper.
Only need one.
Green onions.
Check, they're on sale today.
What else?
Oh, we need white onions.
Oh, 79 cents.
Good job.
Check it out.
Rotisserie chicken.
Can't have a soup without chicken broth.
Got it.
Frozen corn is on sale.
Dollar a bag.
Reduce that cream cheese.
That's going to melt in there.
It's going to be so thick and creamy and rich.
We made it to the checkout counter with, what, three minutes to spare.
Okay, we are at 14, 21, and the challenge was kind of do it in $10.
That would be so challenging.
It would be so challenging.
All right, so you spent more than $10.
You're fancy, huh?
You're too fancy for $10?
I thought I was going to make it, and then I was like, You know what was so funny?
I was like, what, $4 over?
And people started offering up money to me.
Like, honey, you need a dollar.
You need some help.
I love that.
No, they were so sweet.
And you know I took it.
I took all of that money and I paid it off.
So shout out to everybody that helped the sister out of the checkout line.
I appreciate you.
There are good people in the world.
I have these ingredients because this dish looks so yummy.
You put it all together on Instagram for us.
Oh, yes.
So you see all of my ingredients, and I've got a lot of secret things going on here.
So you guys, let's walk through this, because this is my chowder, creamy corn chowder here going.
So we do the sauteed bell peppers and onions, and then we do frozen corn.
So I was on budget at this point.
I went wrong.
I should have got a can of chicken broth.
I went with too much broth in there.
But I had to have my secret ingredient.
The cream cheese, y'all.
That's what makes it so thick and hearty and rich and creamy without doing the milk and all the other stuff.
So green onions and then the rotisserie chicken, add that in there too is a quick, easy way to get my flavor in, my chicken in, everything else, and a little bit of spice.
So here's where the fun part comes.
I make it into chowder bites.
So smart.
No, because you put the biscuit dough in the muffin tin and then you put...
Put in that creamy corn chowder.
Like, that's how you do that.
It's also like an upside-down chicken pot pie.
Ooh, yes.
But like a little spicy, a little creamy, that cream cheese, the scallions.
I love that.
Well, now let's take a look at your tape, Alex, because we sent you on the same mission.
You were at the grocery store.
You were meant to do it in 10 minutes for $10 or less.
How'd you do?
Well, I had a different issue.
Okay, let's see.
Uh-oh.
Here we go.
Mm-hmm.
Hey, everyone.
So...
Alex Cornichelli here.
I'm about to head to the supermarket with my daughter, Ava.
Or I should say my daughter slash boss, Ava, because she's actually in charge.
We're going high speed, low cost.
That's the challenge.
But the bigger challenge is my daughter.
We need some onions.
Wait, what kind of onions?
I don't know.
What do you think?
Let's go with yellow this time.
Yellow.
We need some celery.
Okay.
Parsnips.
Okay, some parsnips.
I like that.
And then here we'll get some basil.
White kidney beans are counting?
I like those.
Last stop?
Yeah, we're gonna go get some vegetable medley.
That's gonna save us some time.
Oh look, those ones are on sale.
We're ready to make superweb.
All right, let's go home and make this thing.
I love it.
Okay, okay.
Tell us about the issue here.
Your daughter is in the driver's seat at the grocery store.
Yeah, I mean, we go into the supermarket and she picks out everything and I come up with this minestrone.
I say, let's make beans and vegetables the center of the plate.
So, onions, celery, parsnips.
Cook it down a little bit in a little olive oil.
Water.
Canned of peeled tomatoes.
Whole peeled tomatoes.
So they cook, they release all their lovely juices.
That's the broth.
We'll see you later.
No stock, no nothing.
Very cheap.
Very, very cheap.
Very easy, yeah.
I gotta tell you.
Then we go to the freezer section, grab a little vegetable mix that adds a little starch, that adds a little freshness and brightness.
We've got some basil and cheese.
You need a little cheese.
Basil and cheese on top?
You need that.
It's kind of that little pesto-y.
And then canned white beans.
I just rinse beans and put them in there and people think you're a genius.
I don't know what happened.
How long do you leave it to simmer?
You know, I put a lot of water in here.
You know when you make a soup and it calls for one cup of liquid?
Oh, watch your head.
It's hot.
Never too hot to me.
It's a part of your mouth, everybody.
When we come back, more 10-minute meals.
Daphne shows what you can make with just chicken breasts.
Dried chicken breasts, or are they?
With three ingredients, that's all she gets from the fridge.
Stay with us.
For me, it's always a party in the kitchen.
What is going on?
I'm trying to help.
For us, as the Oz family, food might be the most important thing.
From the time I was a small kid, I remember cooking with my mom and my grandma.
I was learning what it meant to be one of us.
The kitchen is still the center of my world.
Cooking in the bakery.
Now I have my own family, three little kids who have so much fun with me in the kitchen.
I am, as a chef, first and foremost about flavor.
A bunch of herbs to a salad.
A beautiful pesto into a tomato sauce.
Don't tell anybody.
It's simple.
It's healthy-ish.
It's celebratory.
And most of all, it's about having a great time in the kitchen.
Thank you on a Friday.
You're so cute, dang it.
You're so cute.
Look at that epic hair flip.
Never mind the kids.
Oh, perfect.
Oh, yeah.
All right.
Oh, now I'm dizzy.
That combo of that dirty Shirley and the hair flip too much.
I want to dish about something important.
We've all been here, okay?
We're staring at those chicken cutlets, and we need to use them to make dinner, but we are feeling so uninspired because they're chicken cutlets.
Masterpiece theater.
So I am taking this challenge today.
There are three things in this refrigerator.
I don't know what they are, but I have to use them to make dinner with the chicken cutlets, okay?
Are you up for it?
Challenge.
Here we go.
I picked three things that I thought you might resonate to.
Drum roll, drum roll.
One, two, three.
You have butter.
I'll take this.
I've seen you with butter.
You have lemons.
Lemons.
Okay.
And finally, some capers.
Oh, capers.
And capers are my favorite.
Wow.
Calorie-free capers.
They're so flexible.
Here, start making.
I'm going to control the butter for now.
Can I have the leftover capers?
You know what?
This is actually a great meal waiting to happen.
Okay, can one of you grab me some flour?
I'm allowed to have flour, right?
Yes, I got you.
Flour and butter, Dr. Ozzy?
A little slice of butter.
I'm feeling good.
I'm feeling good.
A little dollop of butter.
No, I am the chef.
I will choose how much butter I'm going to use.
Oh, you're the best.
Thank you so much.
Thank you, thank you, madam.
Give me a little salt.
So here's what I'm thinking, okay?
I'm going to do like a little, you know, I'm going to do like a chicken.
Piccata kind of situation.
So we're gonna put a little flour, a little, actually a big ol' pinch of salt.
You're not gonna use all that salt, it just needs to season your flour.
So we're gonna bread the chicken breast just like so.
Look at how sexy this chicken looks already.
Girl, I like that.
You better use your fingers.
Can I tell you what I really do?
I just go in like that with my hands.
I put a little lava butter in there, Dad.
Dad, is she grounded?
I'll take us away.
Okay, here's the deal.
Thank you.
Yes, Ali.
You guys should just get an Iron Chef to cook with at home.
It just makes the whole thing go faster.
For real.
Or a surgeon.
One or the other.
Alex, I'm next.
I'm next.
I'm next.
You're surrounded by two surgeons.
That's right.
Surgeons.
In the kitchen, in the OR. We're good.
Smells good.
Okay, so now...
You guys are cutting up my lemons.
I have these glorious capers.
Here's where I'm going to start to build this sauce.
Keep a little of that brine.
Not too much.
You don't want wet chicken, but you want a bit of the brine.
That adds saltiness to it.
Which stick do you think I would add?
Oh, stop taunting me.
Oh, my gosh.
Do you like that?
Yes, that's fine.
Throw it in there.
There we go.
Got that.
Oh my god, no!
Should I do it?
No!
Should I do it?
No!
I'm going to do it!
Save it!
All right, all right.
Now, have what you're really going to love.
That's a lot.
Are we that much butter, really, Alex?
Oh, all right, all right.
Oh, my goodness.
And now I saw everything.
I stole a little wine from Alex.
I'm going to add that in, too.
So here's what we have, a buttery, little bit of briny, whiny sauce.
Stop it, what?
I saved a little butter.
That's a lot of butter.
You know what?
All right.
I took a little bit away.
That's one less surgery for you to do.
Okay.
I'm scrubbing in!
I'm scrubbing in!
Here's how this is going to happen, okay?
All you have to do is let this simmer, set it and forget it, let it cook so that the wine reduces quite a bit.
You want it, like, pretty sticky, actually, so it coats the back of your spoon.
The flour's going to really help with that.
If you feel like it's not totally coming up to speed, you can put a little bit pinched more flour in, but not a ton.
That thickens it, right?
That helps to thicken it up.
What are some other favorite, like, time-saving hacks that you have that really get dinner on the table fast?
Goodness gracious, Benihana is on my speed dial.
Just to be honest.
Jameka, what do you do?
There's so many things that I love to do, but I am a pizza, like, I love pizza, so I will make my own pizza at home.
So I'll do a big batch of dough, put my toppings on, par-bake the dough, and then put my toppings on and pop it in the freezer.
So as soon as I get home, 20 minutes in the freezer, I have got custom-made pizzas ready to go.
You have to try that.
So can I call you for this?
Like, since we both live in L.A. You can come over anytime.
Great.
I saw that.
Are you so ready for this, guys?
I love that.
I'm going to try that pizza chip.
I think that's great.
Yeah, it's so easy.
Instead of calling takeout, you have pizza in your freezer ready to go all the time.
I think that's right.
I love that.
By the way, the white wine, if you're having a glass of wine and you're cooking, you've always got a little leftover in the door of the fridge.
I always, well, not always.
Not always.
But when I do, dump that in there.
The thing I love is the acid from the lemon and the wine.
I need less salt.
So if I have a little extra butter and a little less soft duck, what are we thinking?
I think that's a good exchange.
That's a good exchange, I think.
He likes it.
He likes it now.
Let's let this cook a little bit more.
I want the sauce to thicken up just a bit.
We're going to try this chicken when we get back.
Up next, we're also going to take frozen to fancy in just 10 minutes with Jamaica's cheesy chicken and Jordan's tipsy chicken stir fry.
Find out what makes it tempting when we get back.
Stop.
No touching.
No touching.
We finally got it.
We got it.
If you already stressed about what's for dinner tonight, the foodies of the dish have you covered.
They've been giving you 10-minute meals, and we're tasting Daffy's 10-minute chicken piccata that she just whipped up.
I'm taking one extra one.
There's more over there.
Take it for the road.
You guys play amongst yourselves.
All right, all right.
We're ready to come back over here.
You guys ready to eat?
I know you're excited about these papers.
Can I tell you what else happens?
Yeah, get in there.
I want to pick out the one I want.
Oh, you pick yours.
Pick yours.
Okay, you go for it.
I pick two.
I get the biggest one with all the stuff on it.
Do you do that?
Oh, yeah.
It's all about the butter.
This dish wouldn't be anything without the butter, right, Daphne?
You have to agree.
I heard that.
I hear you.
All right, you have to try it.
Tell me what you think.
It's so lemony, and the wine comes through.
But you know what I love?
Even if you do overcook your chicken breasts, a good sauce will save just about anything.
So this is pretty much foolproof.
It's really, really good.
It's very juicy.
I'm going to give us some time to chow because I want to take a look at this tape.
We challenged Jordan to take chicken breasts from frozen to fancy in just 10 minutes.
She made something she's calling tipsy chicken.
Take a look at that.
Tipsy chicken, y'all.
Okay, so...
This is actually the first dish Dana ever cooked for me, and he taught me.
We make it a couple times a week, actually, when we're home.
We defrosted some chicken breasts, and then we have zucchini, squash, asparagus, bell peppers, onions.
But it's super easy.
We make some rice and then put everything else in the same pot, and it's really, really good, so.
Mmm.
The vegetables, and then the chicken is finally thawed.
I'm just waiting for the pan to get a little bit hotter and then the rice is on.
Just a little bit of beer to keep it nice and juicy.
Put the zucchini squash over the top.
So we're going to stir this.
Take a little bit of the almond oil.
Cover it with just a little bit more beer.
And you cover it.
From our beer ad.
That was a very strong one.
That was good.
It's so great because my husband, you know, he has his friends over, they have a beer, so there's always, like, one bottle left over, and so we keep it, and we use it to make the chicken juicy and delicious and adds a little bit more flavor.
It's really good.
By the way, I'll take your husband with a side order of chicken.
What?
Girl fight!
Watch out!
Watch out!
You know what?
I appreciate that, though.
You want to know that the person you're with is wanted by other people, too?
I'm okay with it.
How he was in the kitchen.
Like, cheers to putting your man to work, girl.
Cheers for a working man in the kitchen.
Team player, husband.
It feels like you guys just have this wonderful sort of dance that you do.
He's amazing, and actually, I have to give him all the credit.
He's the one that showed me that dish.
That was the first thing he ever cooked for me.
So, it's really easy, and we've got it down pat now at this point.
Okay, he just got cuter to Alex over here.
No, no, no, no.
I make my wife comment, and I get out.
Keep it PC. I'm much more interested in a lot of butter than I am your husband.
I'm just going to instigate.
I'm keeping it going.
I like to see this.
I'm going to take us to some other dirty facts.
So you have that chicken breast in your freezer.
Yeah.
I'm curious.
You can tell so much about people when you know what's in their fridge or their freezer.
Like, let me tell you this.
If it's, you know, just beer and cheese or just a water bottle, you know what's happening there.
If it's, you know, overflowing with stuff that needed to be thrown out three weeks ago, you know what's happening there.
So it tells you a lot about a person.
What is the most embarrassing thing or the oldest thing you have in your freezer?
So, I checked, actually.
It's been a minute.
I have, actually, my great-grandmother made this recipe.
She made strawberry rhubarb jam every time I would go up to visit her during the summers.
It was my favorite thing.
I would just eat it on toast.
That was all I would eat the whole time I was there.
And she's since passed, so we don't get it anymore.
And my Nana made some, I think, maybe, like...
Two or three years ago.
How can we make fun of you when you play the grandma jam card?
What are we supposed to do now?
I still have it.
I still have it.
My Nana made some, and it just was so...
It brought me back to visiting my great-grandmother, and so every time I open my freezer, I see it there, and I can't bring myself to eat it because I miss her, and she's not here to make it anymore.
You know what I mean?
Eat it.
That is sweet.
I will.
Enjoy it.
I will go back home, and I'll...
That is sweet.
In honor of everybody here.
Jamika, I feel like you have something in there.
Oh, there's no shame in my game.
There is a box of waffles that have been in my freezer for about a year now.
Yes.
But it's not that I'm ever...
Are you not eating them?
No, I'm never going to eat them.
But they have been strategically placed in the freezer that if I take it out, everything's going to fall out on my foot.
Oh, it's a pillar.
Yes, it is just holding it together like a perfect...
I can't take it out.
It has to stay wherever.
The Tetris box.
There you go.
I can't get rid of it.
All right.
I've got a couple things like that, too.
Trust me.
Everything is, like, slotted in there to maximize space.
I didn't like this at all, by the way.
Yeah, it was terrible.
Dang, girl.
It wasn't good.
Really?
They liked it.
Janika had the same 10 minutes to turn a rock-hard chicken breast into a fancy dinner.
See what she did.
I am making today something that is easy, simple, super delicious.
It's chicken tenders, but I've crusted them in Parmesan cheese, and we're going to bake them in the oven until they're super golden brown and delicious.
They're healthier, they're better than anything you can buy in the store, and you're going to count it down.
So easy to make.
Let's get started, okay?
So now I have some chicken tenders right here.
One egg, beaten, poured over the top.
And seasoned with a little bit of salt and pepper.
And then I'm adding in about a tablespoon of olive oil.
In a plastic bag, we're going to add some seasoned red crumbs.
We'll do Parmesan cheese, grated.
A tablespoon of flour.
And we'll have a little bit of seasoning.
That's garlic powder and oregano.
Shake that all over in the bag.
Really easy.
And then we'll put our chicken tenders right in.
Shake it around.
Now I will say this is a great recipe for the kids because they're going to love it.
I mean, what kid does not like chicken fingers?
But then it's cool to get them involved in cooking.
So we have our breaded chicken and we're going to put it on a pan.
I have it sprayed with cooking spray.
So we're going to put this in the oven at 400 degrees.
We're going to bake for 10 minutes, and then we're going to flip and then bake another 10 to 12 minutes until the chicken is cooked.
Now check this out.
Can you get that?
Mmm.
Fabulous.
I got to say, I ran here.
The audience ate the chicken, the plates, and some of my fingers.
They love that chicken piccato so much.
And I don't actually like fresh chicken.
This stuff was unbelievable.
It kept it moist.
The butter.
It was really good.
I'm sorry.
It wasn't just the butter.
It was the chicken.
It was the people.
It was the love.
It was your magical jar of people.
All right, challenge for all of you.
I want you all at home to take a 10-minute challenge.
Post your speediest dinner creations with the hashtag The10MinuteDish.
And when we come back, we're going to show you a snack that's the antidote to that hangry feeling you get when you're so hungry, it makes you angry.
Been there.
Been there.
Yeah.
Every day.
What happens when road rage turns deadly?
What changes when we're in a car?
That's coming up tomorrow.
We are back with Adishanaz, and today we've been giving you tips and tricks to get meals on the table in 10 minutes now.
Now we have the perfect thing you can quickly grab on the go.
It is the snack of the day.
Daphne, what is it?
I'm excited about these.
These are the Good Snacks Protein Bars.
They are made with fava beans and brown rice protein, which is what set these apart from a lot of the protein bars on the market.
And the fava beans give the protein bars a really nice, smooth texture, which is great.
They're the perfect healthy snack or meal replacement for a busy, on-the-go lifestyle.
And here's the best part, okay?
You know I'm all about flavor.
This is a protein bar that tastes...
Like a candy bar.
They come, oh, I can't wait for you guys to try these.
They come in a variety of flavors.
This one that we have here is chocolate peanut butter, one of my faves.
Tastes like a peanut butter cup, but nourishes like a protein bar, so.
I like it.
I can see you taking it already.
The mouth feels perfect.
And this is the really nice part.
It's great for people.
I like that you know what mouthfeel is, by the way.
Look at you.
You taught me.
You and your mother taught me.
He's learning here.
Am I allowed?
Can I just?
Oh, yeah.
Come on.
Come on.
Go get in here.
I'm going to tell you while you're trying one that these are also great for people with dietary restrictions because they're soy-free, gluten-free, and vegan.
Does that count when you eat five of them?
No.
That is a great question.
Is that how many you're planning on?
Five salads.
I'm actually, these are really good.
And so, I mean, they taste like a candy bar, which is amazing.
I like them.
I guess there are people who might not like peanut butter and chocolate, but, well, we don't talk to those people.
It's one of my favorite combos.
Yes.
So here's the really nice thing, too.
Each of these good snack bars is about 200 calories.
It boasts 11 grams of fiber.
I know that gets you excited.
10 grams or less of sugar.
And 15 grams of plant-based protein, also something you're excited about.
And they will really fill you up for a quick snack or meal replacement on the go.
And they even snap.
You know what?
Give the audience some.
I want some honest opinions over there if you like them.
Thanks to our sponsorship partner, Good Snacks.
Everyone else at home, beginning tomorrow at 12 p.m.
Eastern Time, you're one of the first 1,000 people to go to DrOz.com to receive a box of good snacks, chocolate peanut butter bars, You know what doesn't stop there?
The entire studio.
First of all, you guys like a taste?
Thumbs up, thumbs down.
They're happy.
If they're happy, you're all going to be happy because you're all going home.
The entire studio audience.
With some good snacks bars.
I love where the dish crew is here.
I love what you guys are here.
We're doing good stuff, right?
Guys, the dish crew is back next Wednesday, so come on back for more everyday recipes and amazing kitchen hacks.
Come back.
They're dancing it away.
Together, change is happening.
Our journey is just beginning.
▲
Export Selection