by Mike Egrie | Apr 27, 2020
Peach-Balsamic Chicken SkilletIngredients2 tbsp canola oil20 oz (4) boneless, skinless chicken breasts¼ tsp salt¼ tsp ground black pepper½ cup sliced yellow onion3 tbsp balsamic vinegar2 cups sliced firm, ripe yellow peaches (about 4 small peaches)14.50...
by Mike Egrie | Apr 27, 2020
Parmesan Crusted Turkey Cutlets with Creamy Mushroom SauceIngredients1 ½ cups Chobani non-fat plain greek yogurt, divided1 tbsp butter2 tbsp shallots, chopped2 tsp garlic, chopped1 cup mushrooms, sliced1 cup low sodium chicken stock¼ tsp worcestershire½...
by Mike Egrie | Apr 27, 2020
Oven-Fried ChickenIngredients5 garlic cloves, minced1 cup non-fat buttermilk4 tbsp hot cayenne pepper sauce8 skinless bone-in chicken thighs1 cup whole wheat flour1 tbsp paprika6 oz plain non-fat Greek yogurt2 green onions, thinly sliced2 tsp fresh lemon...
by Mike Egrie | Apr 23, 2020
Open-Faced Flounder SandwichIngredients1 cucumber, peeled and sliced into thin ribbons1 tbsp white wine vinegar½ tsp sugar2 tbsp light mayonnaise1 tsp chili sauce2 (4-oz.) flounder fillets2 tbsp flour1 tbsp olive oil2 thick slices sourdough bread, toasted1 cup...
by Mike Egrie | Apr 23, 2020
One-Pan Broiled Greek BranzinoIngredients2 whole branzino (about 1½ pounds each), gutted, fins removed and scaled5 sprigs fresh oregano3 garlic cloves, smashed1 lemon, sliced1 medium shallot, sliced1 pt cherry tomatoes2 tbsp olive oil½ cup crumbled feta...
