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...
by Mike Egrie | Apr 27, 2020
Roasted Chicken Thighs with ApricotIngredients1 lb boneless, skinless chicken thighs2 tsp canola oil½ cup diced dried apricots1 large garlic clove, minced½ tsp dried rosemary½ cup dry white wine¼ cup fat-free chicken broth1 tsp chopped fresh...
by Mike Egrie | Apr 27, 2020
Ratatouille & Wheat Berry Salad with FetaIngredients½ cup dry wheat berries1 tbsp raw pine nuts5 oz ShopRite store made grilled vegetables, chopped¼ cup red seedless grapes¼ cup packed baby arugula3 tbsp crumbled feta cheese3 tbsp organic balsamic...
by Mike Egrie | Apr 27, 2020
Quick Pumpkin & Kale EnchiladasIngredients1 cup walnut halves & pieces15 oz 100% pure pumpkin16 oz roasted tomato chipotle corn salsa5 oz baby kale8 corn tortillasDirectionsPreheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food...
by Mike Egrie | Apr 27, 2020
Pumpkin ChiliIngredients1 lb 93% lean ground beef1 medium orange bell pepper, chopped1 small white onion, chopped1 tbsp chili powder1 tbsp pumpkin pie spice1 tsp garlic powder14.50 oz no salt added diced tomatoes15 oz 100% pure pumpkin15.50 oz Wholesome Pantry™...
