by Mike Egrie | Apr 27, 2020
Savory Oatmeal-Lentil BowlsIngredients½ cup red lentils, sorted, rinsed and drained3 cups low-sodium chicken broth1 ½ tsp no-salt-added Italian seasoning½ tsp minced garlic½ cup quick steel-cut oats½ tsp fresh lemon juice1 tsp olive oil6 oz...
by Mike Egrie | Apr 27, 2020
Sausage and Bell Pepper CasseroleIngredients15 oz hot italian turkey sausage, casings removed if necessary1 tbsp olive oil3 garlic cloves, minced2 medium red and/or yellow bell peppers, chopped1 medium onion, chopped14.50 oz no salt added petite diced tomatoes,...
by Mike Egrie | Apr 27, 2020
Salmon Quinoa BowlIngredients1 cucumber½ cup Kikkoman® rice vinegar1 cup quinoa2 cups water4 (5 oz) salmon fillets3 tbsp vegetable oil6 cups kale chopped⅓ cup Kikkoman® ponzu sauceDirectionsStart by carefully using a mandolin to cut cucumber into ribbons....
by Mike Egrie | Apr 27, 2020
Rosemary-Pomegranate Pork Skewers with Green Beans and Quinoa & Brown RiceIngredients1 garlic clove, minced¼ cup pomegranate juice2 tsp chopped fresh rosemary2 tsp orange zest1 ¼ lbs boneless pork chops, cut into 1½-inch pieces12 oz steam-in-bag frozen...
by Mike Egrie | Apr 27, 2020
Roasted Pork Tenderloin with Harvest Wheat Berry & Brussels Sprouts SaladIngredients1 cup wheat berries3 ½ tsp olive oil1 pork tenderloin (about 1¼ pounds)2 tsp teaspoons salt-free garlic and herb seasoning3 cups quartered, trimmed brussels sprouts1 green...
