by Mike Egrie | Nov 22, 2022
Apple Cider Pressure Cooker Turkey BreastIngredients4 lbs boneless, skinless turkey breast, thawed in refrigerator3 tbsp olive oil1 tsp fresh rosemary2 tsp ground ginger1 tsp thyme1 tsp salt1 tsp garlic powder½ tsp black pepper1 cup apple ciderDirectionsDry the...
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,...
