2 cups all-purpose flour
1 teaspoon salt
1/2 cup olive oil
1 tablespoon white vinegar
2 cups cooked sliced mushrooms
1 cup sautéed chopped onions
½ cup shredded mozzarella cheese
make a bunch of empanadas a head of time and store in freezer. Heat in microwave or toasted oven when you need a quick snack or dinner.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.