by Mike Egrie | May 6, 2020
Baked Apples with Spiced RicottaIngredients½ cup reduced-fat ricotta2 tbsp powdered sugar5 tbsp honey, divided¾ tsp finely grated fresh ginger, divided4 medium Ambrosia Apples2 tbsp butter, divided¼ cup apple cider2 cinnamon sticks½ tsp pumpkin pie...
by Mike Egrie | May 6, 2020
Grilled Shrimp and Romaine Heart Caesar SaladIngredients1 lb pound raw 16-20 count peeled and deveined shrimp, thawed if necessary1 tbsp olive oil2 slices 100% whole wheat bread4 romaine hearts, halved lengthwise2 lemons, halved crosswise½ cup cup yogurt-based...
by Mike Egrie | May 6, 2020
Potato, Black Bean & Corn Wonton TacosIngredients2 tbsp olive oil1 ½ cups refrigerated diced potatoes with onion2 tsp salt-free taco seasoning mix1 small Roma tomato, chopped½ cup drained and rinsed Wholesome Pantry™ organic black beans¼ cup frozen...
by Mike Egrie | May 6, 2020
Lentil Sloppy JoesIngredients1 ½ cups green or brown lentils1 tbsp olive oil3 garlic cloves, minced1 medium carrot, finely chopped½ cup finely chopped bell pepper½ cup finely chopped white onion½ can (28-ounce) Wholesome Pantry™ organic diced...
by Mike Egrie | May 6, 2020
Sautéed Kale & Tomato Topped Quinoa-Crusted ChickenIngredients1 tbsp olive oil1 tsp olive oil⅔ cup dry quinoa, rinsed and drained1 ⅓ cups no salt added vegetable stock4 boneless, skinless chicken breasts (about 6 ounces each)2 large eggs1 garlic...
