by Mike Egrie | Apr 23, 2020
Mushroom-Lentil LoafIngredientsDirectionsPreheat oven to 375°; line 9 x 5-inch loaf pan with parchment paper. Prepare lentils as label directs. In large skillet, heat oil over medium-high heat. Add mushrooms, celery carrot mix and onion; cook and stir 10 minutes. In...
by Mike Egrie | Apr 23, 2020
Multi-Cooker Beef & BroccoliIngredients4 tsp sesame oil, divided3 cups broccoli florets1 lb beef top loin strip steak, sliced crosswise against the grain3 garlic cloves, minced½ small yellow onion, thinly sliced1 cup unsalted beef stock2 tbsp cornstarch2...
by Mike Egrie | Apr 23, 2020
Moroccan Beef Stew Slow CookerIngredients1 tbsp olive oil1 ¼ lbs beef chuck stew meat, cut into 1-inch pieces15.50 oz low sodium chickpeas, drained and rinsed14.50 oz less sodium chicken broth2 garlic cloves, minced1 bunch green kale, stems removed and sliced...
by Mike Egrie | Apr 23, 2020
Moussaka with Yogurt BéchamelIngredients14.50 oz crushed fire roasted tomatoes, drained, liquid reserved1 small white onion, chopped1 lb 93% lean ground beef2 garlic cloves, minced½ tsp dried oregano¼ tsp ground cinnamon1 lb eggplant, sliced crosswise ⅛-inch...
by Mike Egrie | Apr 23, 2020
Mini Trout Taco Bowls with Corn SalsaIngredients7.75 oz ½ (15.5-oz.) can black beans, drained and rinsed½ cup frozen corn kernels, thawed¼ cup diced fresh tomatoes1 tbsp finely chopped fresh cilantro¼ cup fresh lime juice, divided3 tbsp olive oil,...
