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...
by Mike Egrie | May 4, 2020
Tangy Thai Shrimp & Apple SaladIngredients¼ cup fresh lime juice1 ½ tsp fresh lime juice3 tbsp chopped fresh cilantro1 ½ tbsp rice vinegar1 tbsp fish sauce (or 1 tbsp less-sodium soy sauce and 1/2 teaspoon anchovy sauce)1 lb cooked 21-25 count...
by Mike Egrie | May 4, 2020
Swiss Chard Rolls Stuffed with TurkeyIngredients1 small onion, finely chopped6 oz pkg, portobello mushrooms, finely chopped1 medium carrot, peeled and finely chopped2 tbsp olive oil, divided1 lb 93% lean ground turkey2 cups cooked wild rice blend3 tbsp chopped fresh...
by Mike Egrie | May 4, 2020
Sweet Potato Falafel Summer BowlIngredients1 medium sweet potato, peeled and cut into 1/2-inch pieces⅓ cup dry quinoa1 large egg¼ cup whole wheat flour1 medium ear sweet corn5 oz baby spinach1 medium avocado, peeled, pitted and sliced1 roma tomato,...
by Mike Egrie | May 4, 2020
Sweet Potato & Black Bean ChiliIngredients2 tbsp extra virgin olive oil1 medium yellow onion, chopped1 large jalapeño pepper, seeded and finely chopped14.50 oz can, no salt added diced tomatoes3 garlic cloves, minced2 tsp grated fresh ginger½ tsp ground...
