Show #2: Dan John
Welcome to Episode #2 of the Max-Out Radio podcast series! This week, your esteemed host, Mike Roussell, discusses weight loss, goal setting, alcohol and testosterone levels, and fish oil supplementation with special guest, Dan John. Listen in now!
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(70:45; mp3 - 32.3 MB; October 12, 2006)
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About This Episode
He is also a full time, online religious studies instructor for the Columbia College of Missouri. With 25 years of experience in the iron game, Dan is a sought-after speaker on the national level along with being an accomplished author and athlete.
- 1 Quart Low-Sodium Chicken Broth
- 1 Lb. Skinless, Boneless Chicken Breasts, Halved
- 1 Tbsp. Olive Oil
- ½ Bunch Scallions
- 1 Tsp. Dried Oregano
- 2 Tsp. Ground Cumin
- One 15 Oz. Can Red Beans, Drained
- 1 Cup Jarred Green Salsa
- 4 Corn Tortillas
Preheat oven to 350°F degrees. In a deep skillet, bring chicken broth and chicken breast to a simmer over medium heat. Reduce the heat slightly and poach the chicken turning occasionally, until just cooked though, about 10 minutes.
Using a slotted spoon, transfer the chicken to a plate and let cool. Cut corn tortillas into strips, place on cookie sheet, and bake in the oven until crispy, approximately 5 minutes.
In a large saucepan, heat the oil over medium heat and add the scallions, oregano, and cumin. Cook until the scallions are softened, about 2 minutes. Pour 1 cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.
Shred the chicken, add to the chili, and cook over medium-low heat, stirring, until heated through. Sprinkle tortilla strips over chili and enjoy! Makes 2 servings.