by Mike Egrie | May 5, 2020
Turkey Chili-Topped Baked PotatoesIngredients4 large baking potatoes1 ½ tsp olive oil½ lb 93% lean ground turkey breast1 tbsp reduced-sodium taco seasoning mix10 oz can diced tomatoes with green chilies, undrained½ cup shredded fat-free...
by Mike Egrie | May 5, 2020
Turkey Breast with Cranberry CompoteIngredientsCranberry Compote:½ cup orange juice¼ cup brown sugar2 tsp finely grated orange zest1 ½ cups fresh cranberries¼ tsp ground cinnamonTurkey Breast:1 (4½- to 5-lb.) fresh bone-in turkey breast2 tbsp I...
by Mike Egrie | May 5, 2020
Tuna Poke BowlIngredients1 cup uncooked black rice2 tbsp less sodium soy sauce 2 tsp less sodium soy sauce 2 tbsp rice wine vinegar2 tsp rice wine vinegar3 tbsp sesame oil16 oz 4 tuna filets (about 4 oz each)1 medium avocado, pitted, peeled and sliced½ cup sliced...
by Mike Egrie | May 5, 2020
Tortilla-Crusted Salmon Cakes with Tahini-YogurtIngredients1 large egg1 tbsp fresh lemon juice2 tsp dijon mustard1 lb fresh salmon fillet, skin removed and finely chopped¾ cup coarsely crushed plus 1/4 finely crushed Wholesome Pantry Organic ranch multigrain...
by Mike Egrie | May 5, 2020
Tofu Pot PieIngredients8 oz package Nasoya® organic teriyaki tofubaked, cut into cubes¼ cup I Can’t Believe It’s Not Butter – sticks5 tbsp flour1 cup low sodium vegetable broth1 cup low fat milk (1%)½ tsp salt¼ tsp pepper¼ tsp ground sage or...
