Trisha's Southern Kitchen

Trisha and her friend, Natalie, are all about finding a balance in life, so today they're suiting up for boot camp. Afterwards, they'll whip up a menu that's low on calories but high on flavor.

Trisha and her friend Glenda prepare for ice skating lessons with the Nashville Predators. Trisha and Glenda make a hearty meal of Chicken Spinach Lasagna, Prosciutto-Wrapped Breadsticks and Shaved Sweet Tea Ice.

Trisha nephews return to the kitchen to learn some budget-friendly and belly-filling recipes. After giving out some gifts for the dorm, Trisha shows them how to stretch their dollar.

Trisha Yearwood invites family and friends over for a halftime-themed party, featuring Pimento Cheese Queso, Spicy Artichoke Dip and Nashville Hot Chicken Meatball Sliders. Plus, there's Lime and Orange Wedge Gelatin Shots.

Trisha visits Mackenzie Colt, owner of the famous Colts Chocolates, to get a tour of the factory and eat a piece (or 10!) of chocolate. She then heads back home to make a menu of chocolate recipes.

Trisha invites her tour photographer over to snap some pictures in exchange for a home-cooked lunch. She makes Cheeseburgers with Garlic Mayo, Fried Pickles and Onion Rings, a Vanilla Orange Tart and Sparkling Cherry Lime Soda.

Trisha and her sister, Beth, go through mom and dad's shoebox of recipes. They pull out comforting recipes to cook such as Company Chicken, Mama's Scalloped Potatoes and Wild Scuppernong Pie with Cinnamon Swirl Ice Cream.

Trisha Yearwood's social media crew is in the kitchen and the menu includes Mexican Iced Coffee, Quick Roasted Chicken with Garlicky Herb Sauce, Cheesy Hasselback Potatoes and a Ginger Peach Crumble with Buttered Pecan Topping.

Trisha's sister, Beth, is thinking about owning her own chicken coop, so the sisters head to their friend's farm to learn the basics. They return with more eggs than they can handle, so they decide to make an egg-centric menu.

Trisha Yearwood welcomes her backup singer, Robert Bailey, for a menu based on her favorite food stops in Portland, Oregon. They enjoy Filthy Dirty Martinis with Blue Cheese-Stuffed Olives and Cherry Almond Skillet Shortbread.

Trisha Yearwood and her sister visit a local farm for fresh ingredients and then return home to make Mushroom, Asparagus and Arugula Risotto and Strawberry Buttermilk Ice Cream with Homemade Waffle Cones.

Trisha Yearwood and her sister get ready for their book club by making a wine-inspired menu of Rotini with Chicken Marsala Ragout, Red Wine Chocolate Cake and Beth's Arugula Salad with Sparkling Wine Vinaigrette.

Trisha Yearwood and her friend, Julie, head to the kitchen to make spicy specialties, including Spicy Chipotle Peanuts, South Tex-Mex Rice and Blackberry Black Pepper Cocktails.