by Mike Egrie | Jan 18, 2021
Twice Baked Sweet Potato SkinsIngredients4 medium sweet potatoes, halved lengthwise1 can (14.7 ounces) medium spiced chili¾ cup finely shredded Cheddar Jack cheese, divided1 container (5.3 ounces) lime Greek yogurt2 tbsp Chopped cilantro plus additional for...
by Mike Egrie | Jan 18, 2021
Cobb Avocado ToastIngredients2 large avocados, peeled and pitted4 slices whole grain bread, toasted4 hard-cooked eggs, chopped1 cup halved grape tomatoes3 tbsp chunky blue cheese yogurt dressingFresh dill for garnish (optional)DirectionsIn medium bowl, mash avocado...
by Mike Egrie | Jan 18, 2021
Chicken MarsalaIngredients1 oz fresh pappardelle pasta 1.25 lbs package thin-cut chicken breasts, cut into 1-inch pieces¼ cup olive oil, divided1 oz package (8 ounces) sliced baby bella mushrooms2 tbsp all-purpose flour¾ cup Marsala cooking wine1 ½ cups...
by Mike Egrie | Jan 18, 2021
Sheet Pan FajitasIngredients1 lb USDA Choice skinned outside beef skirt steak¼ cup salt-free taco seasoning mix1 oz pepper and onion blend4 multi-grain high fiber wraps¼ cup shredded three cheese Mexican blendChopped fresh cilantro and lime wedges for...
by Mike Egrie | Jan 18, 2021
Warm Farro & Turkey Bacon SaladIngredients¾ cup dry farro8 slices lower sodium turkey bacon, chopped11 oz chopped sweet kale salad kit½ cup crumbled feta cheese⅓ cup pomegranate arilsDirectionsPrepare farro as label directs; drain if necessary....
