by Mike Egrie | May 6, 2020
Asian ColeslawIngredients1 lb shredded cabbage2 blood oranges, peeled and sliced into wedges½ cup cup peanuts (optional)Dressing:½ cup light Italian dressing2 tbsp low-sodium soy sauceDirectionsMix together coleslaw mix, nuts, and mandarin oranges in large...
by Mike Egrie | May 6, 2020
Celery Stuffed with Fig Blue Cheese SpreadIngredients2 tbsp crumbled blue cheese, reduced fat3 tbsp cream cheese, fat free½ cup plain yogurt, fat free2 figs of your choice, chopped4 dried apricots, chopped¼ cup pecans, chopped8 stalks celeryDirectionsWith a...
by Mike Egrie | May 6, 2020
Arugula & Red Onion SaladIngredients1 ½ cups B&W baby arugula1 red onion, thinly sliced1 tbsp red wine vinegar1 tsp finely chopped garlic1 ½ tbsp olive oilSalt and pepper to taste (optional)DirectionsClean, trim and dry arugula leaves. Place leaves...
by Mike Egrie | May 6, 2020
Quick Apple Crisp BowlIngredients¾ cup Vans gluten free honey crunch cereal¼ cup sliced almonds2 ½ tbsp unsalted butter2 tbsp light brown sugar½ tbsp ground cinnamon2 medium autumn glory apples, halved, cored, and sliced ¼ – inch thick½ cup...
by Mike Egrie | May 6, 2020
Mango Corn SalsaIngredients1 tbsp freshly squeezed lime juice2 tbsp chopped fresh cilantro½ tbsp olive oil½ tbsp chopped jalapeno1 cup ½ inch diced mango1 cup no salt added canned corn, drained½ cup ¼ inch diced red bell pepper2 tbsp chopped green...
