by Mike Egrie | Apr 5, 2021
Tortellini with Chicken Sausage and Broccoli RabeIngredients10 oz package refrigerated mixed cheese tortellini 1 tbsp olive oil10 oz sweet Italian chicken sausage with red bell peppers, cut crosswise into ½-inch-thick slices 1 garlic clove, minced1 cup low sodium...
by Mike Egrie | Mar 29, 2021
Sheet-Pan Stuffed SalmonIngredients2 portions (8 ounces each) stuffed salmon thawed if necessary 14 oz asparagus tips12 oz shredded Brussels sprouts⅓ cup lemon vinaigrette3 tbsp shaved Parmesan cheeseDirectionsPreheat oven to 375°; line 2 rimmed baking pans with...
by Mike Egrie | Mar 22, 2021
Braised Chicken CacciatoreIngredients1 ½ tbsp olive oil1 package boneless, skinless chicken thighs (about 1½ pounds)8 oz package sliced peppers and onions 8 oz package sliced baby bella mushrooms15 oz puttanesca sauce9 oz fresh pappardelleChopped fresh parsley...
by Mike Egrie | Mar 17, 2021
Pot of Green Pesto PastaIngredients8.80 oz fresh linguine1 tbsp olive oil1 lb Mediterranean shrimp, tail shells removed, if necessary 16 oz zucchini noodles12 oz vegetable medley6.50 oz refrigerated pesto Chopped basil for garnish (optional) DirectionsIn large...
by Mike Egrie | Mar 9, 2021
Teriyaki Salmon with Ginger-Pineapple Steamed RiceIngredients4 portions (5 ounces each) skinless teriyaki salmon16 oz sliced peppers and onions 3.50 oz boil-in-bag basmati rice1 cup chopped fresh pineapple chunks1 tsp ginger pasteChopped green onions for garnish...
