by Mike Egrie | Jun 26, 2020
Grilled Halibut with Grilled Jalapeño Peach RelishIngredients2 medium peaches, halved and pitted1 medium jalapeño, halved, seeded and stemmed2 tbsp olive oil, divided4 skin-on halibut fillets (about 1½ pounds)2 tbsp fresh lime juice1 tsp honey1 tsp grated fresh...
by Mike Egrie | May 26, 2020
Broiled Asparagus Salad BowlIngredients4 large eggs1 ½ lbs asparagus, trimmed and cut crosswise into 2-inch pieces1 tbsp olive oil5 oz spring mix1 cup frozen sweet peas, thawed⅓ cup creamy honey mustard vinaigrette½ cup crumbled reduced fat feta...
by Mike Egrie | May 26, 2020
Chicken Sausage Breakfast CasseroleIngredients1 medium red bell pepper, chopped½ small white onion, chopped½ oz (10-ounce) package cremini mushrooms, chopped14 oz frozen chicken & maple breakfast sausage links, thawed and chopped4 slices light style 100%...
by Mike Egrie | May 26, 2020
Chicken & Spinach Parmesan MeatballsIngredients¼ cup Wholesome Pantry™ organic quick oats1 large egg1 lb Wholesome Pantry™ lean ground chicken10 oz chopped frozen spinach, thawed and squeezed dry2 garlic cloves, minced½ small onion, minced1 cup no salt...
by Mike Egrie | May 12, 2020
Vidalia Onion and Tomato Salad with Grilled TunaIngredientsDressing Ingredients:1 ½ tbsp olive oil¼ cup lemon juice, fresh or bottled2 tsp white wine vinegar1 tsp dijon mustard¼ tsp salt⅛ tsp black pepper¼ tsp thyme¼ tsp oreganoSalad...
