by Mike Egrie | Nov 15, 2022
Cottage Cheese Power Pancakes with Honey Glazed Bananas and Lemon YogurtIngredients1 cup Breakstone’s 2% lowfat Cottage Cheese (small curd)1 cup quick oats4 large eggs1 tsp baking powder1 tsp hemp seeds1 tsp vanilla extract½ tsp lemon zest2 bananas (peeled,...
by Mike Egrie | Oct 24, 2022
FrankenguacIngredients1 cup chopped avocado1 tbsp fresh lime juice1 tbsp original mild taco sauce1 tbsp plain nonfat Greek yogurt2 (¼-inch-thick) slices cremini mushroom1 pitted black olive, halved crosswise2 cups blue corn tortilla chipsDirectionsIn small bowl, mash...
by Mike Egrie | Oct 18, 2022
Instant Pot Easy Chiken and RiceIngredients1 ¼ lbs boneless, skinless chicken breast, cut up (about 1 1/2-inch pieces)½ tsp onion powder¾ cup uncooked long grain white rice½ cup shredded Cheddar cheese1 ⅓ cups Swanson® Chicken Broth or water1...
by Mike Egrie | Oct 4, 2022
Salmon with Brussels Sprout Red Cabbage and Fennel SlawIngredients1 medium shallot, finely chopped3 tbsp olive oil, divided2 tbsp apple cider vinegar1 tbsp Dijon mustard1 Brussels sprouts, trimmed and thinly sliced (about 3 cups)1 medium fennel bulb, thinly sliced,...
by Mike Egrie | Sep 27, 2022
Ginger Tofu Veggie Stir FryIngredients1 tbsp minced garlic2 tbsp ginger paste2 tbsp Wholesome Pantry honey¼ cup chopped fresh cilantro½ cup soy sauce¼ cup rice vinegar¼ cup water6 tbsp Bowl & Basket vegetable oil, divided14 oz extra firm tofu,...
