by Mike Egrie | Apr 22, 2020
Hawaiian-Spiced Sheet-Pan Flank SteakIngredients3 tbsp apple cider vinegar1 ½ tbsp soy, garlic & red pepper beef marinade mix1 ½ lbs flank steak2 medium red bell peppers, thinly sliced1 ¾ cups chopped pineappleDirectionsPlace oven rack 4 inches from...
by Mike Egrie | Apr 22, 2020
Hawaiian Chicken KabobsIngredients⅓ cup low-sodium barbecue sauce¼ cup finely chopped fresh pineapple⅓ cup pineapple juice1 tbsp brown sugar1 lb boneless, skinless chicken, cut into 1-inch pieces2 cups cubed fresh pineapple½ red onion, cut into...
by Mike Egrie | Apr 22, 2020
Ground Beef Vegetable StewIngredients1 lb 93% lean ground beef¾ cup chopped onion2 cloves garlic, finely chopped½ tsp pepper3 ½ cups water14.50 oz Muir Glen™ organic diced tomatoes, undrained2 ¼ cups chopped peeled sweet potatoes1 cup coarsely...
by Mike Egrie | Apr 22, 2020
Grilled Zucchini LasagnaIngredients2 tbsp olive oil1 small white onion, chopped2 garlic cloves, minced1 lb 93% lean ground beef25 oz low sodium marinara sauce2 tbsp italian seasoning2 large zucchini, slice lengthwise ⅛-inch-thick (about 32 slices)1 large egg15 oz part...
by Mike Egrie | Apr 22, 2020
Grilled Yogurt-Harissa Chicken Wraps with Tomatoes, Chickpeas & AvocadoIngredients½ cup plain nonfat reek yogurt¼ cup mild harissa1 lb chicken tenders4 (8-inch) low carb whole wheat wraps1 avocado, pitted, peeled and chopped1 cup halved grape tomatoes1...
