Good Day Atlanta viewer information August 3, 2020

Slow-moving SlothBot calls Atlanta Botanical Garden home: Click here for the full story

Chris Daughtry talks Atlanta stop on virtual tour: Full story here

Marietta City Schools:  Students in more districts head back to school this week, including Marietta City Schools. They will be starting all virtual instruction.  Superintendent Grant Rivera joins us to talk about online learning and resources to help families. For more information on Marietta City Schools click here. 

Back to School meal planning with Lisa Washington: She is a mother, grandmother, home cook and cookbook author with helpful tips for parents trying to get prepared for kids returning to school.  Virtual learning will have more kids eating three meals a day at home and getting your meal plan organized is essential.  For more information on Lisa Washington follow her on Instagram @lifewithlisawashington.   She will be hosting an Instagram live after the segment with more helpful meal planning tips.   For today's recipes see below.

Recipes for Back to School
Breakfast:
DIY Greek Yogurt Cups with Stovetop Granola

Ingredients:
1 small container
Greek yogurt (vanilla)
Homemade Stove Top Granola

EASIEST STOVETOP MAPLE GRANOLA
Ingredients:
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup gluten free old-fashioned oats, not instant
1 tablespoon virgin-coconut oil
1 tablespoon maple syrup
1/2 teaspoon of molasses
1 teaspoon cinnamon
1/4 teaspoon nutmeg
A pinch of clove
1/2 teaspoon vanilla extract Pinch of sea salt

Instructions
1. In a medium skillet over medium-low heat, add seeds and oats. Toast for 4 minutes, stirring frequently, until the oats are golden and the seeds are fragrant, but not burnt. Add oil, maple syrup, molasses, vanilla, and salt, mix well to coat the oats. Cook 1 additional minute while string.
2. Remove from the heat and spread on parchment paper-lined baking sheet. Allow to cool completely before adding to an airtight container.


Using a Rotisserie Chicken Three Ways:
Using a fork or your hands, shred all the meat from a store bought Rotisserie Chicken and place in a large bowl. You can prep this the night before and use what you need for each recipe when needed.

Breakfast:
Chicken and Breakfast Burrito
Ingredients:
1 bag of tortillas
Enough shredded chicken for each tortilla you will make
2 eggs or more
Taco seasoning
Salsa
Mexican style cheese

Instructions:

Put small amount of olive oil in a pan, add shredded chicken, spinkle with taco seasoning to your preference. Stir until seasoning covers the chicken. Set aside.
Scramble the eggs.
Heat the tortillas in a small skillet until warm and pliable.
Add salsa, chicken, eggs and cheese inside the tortilla and roll tortilla tightly closed.

Lunch:
Barbecue Chicken Pizza with Pepperoni
Use any leftover tortillas.
Ingredients:
Tortillas
Enough shredded rotisserie chicken to cover the pizza
Enough pepperoni to cover the pizza
1 cup or more barbecue sauce, based on how many pizzas you are making.
1 cup or more mozerralla cheese based on how many pizzas you are making.

Instructions:
Preheat the oven to 400 F.
Put tortillas on a baking sheet covered with parchment paper. Add barbecue sauce on the tortilla.
Add shredded chicken.
Finally the cheese.
Place into the oven for 5-7 minutes until the tortillas are crispy and the cheese is bubbly and melted.
You can add sautéed veggies on this pizza as well. Allow them to cool and put them in a freezer bag to pull out on those super busy days. Just pop in a toaster oven on 350, until warmed completely through.

Dinner
Rotisserie Chicken and Veggie Pasta
Ingredients:
You will need enough shredded chicken for your dish. I used the remainder of my shredded chicken, since I have a family of 6.
1 large box of penne pasta
1 tablespoon cooking olive oil
2 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium red onion, peeled and sliced
1 1/2 tablespoons italian seasoning
Sea salt and black pepper to taste

Instructions:
In a medium pot add water and bring it to a boil, add penne pasta, cook until tender. Drain and set aside.
Add to a large saucepan, on medium high, the oil. Add the peppers and onions, season with salt and pepper. Cook until tender. Then add chicken, Italian seasonings. Stir, to incorporate all ingredients. Taste. Adjust seasonings, if needed.
Toss penne pasta into the chicken and pepper mixture, until everything is well incorporated. Pour into a big bowl and top with the mozzarella cheese. Serve immediately.

Georgia Film Academy:   With Georgia being the Hollywood of the South it's no wonder so many aspiring creative minds are honing their skills in the classroom for higher learning.   The Georgia Film Academy was created by legislation to make film and TV industry training available to Georgians.  But with the COVID-19 pandemic, that training is going to take on a different look.  Visionary award-winning Executive Director of the Georgia Film Academy, Jeffrey Stepakoff joins us with an update.  For more information click here. 

Mark Owens from "Jenn & Friends" on Star 94.1 joins us to talk about acts of kindness.   For more information click here. 

Dr. Neil Winawer joins us with the latest on the Coronavirus pandemic:  We are starting the week with recent Coronavirus information you need to know.  And taking a look at Hydroxycholoroquine after a viral video was removed from social media.  Doctor Neil Winawer from the Emory University School of Medicine sets the record with the latest.  For more information on Dr. Neil Winawer or his Instagram Q&A follow him @neilwinawer .