by Mike Egrie | Apr 20, 2020
Flounder, Kale and Couscous Roll-UpsIngredients¼ cup dried cranberries1 tbsp dijon mustard1 ½ tsp lemon juice1 ½ tsp light mayonnaise1 ½ tsp honey2 tbsp olive oil2 cups loosely packed baby kale, coarsely chopped1 cup cooked pearl couscous32 oz 4...
by Mike Egrie | Apr 20, 2020
Flank Steak Buddha BowlIngredients¾ lb boneless beef flank steak1 tbsp reduced sodium soy sauce1 tbsp sesame oil12 oz frozen riced cauliflower & sweet potato mix1 cup broccoli florets1 large red bell pepper, thinly sliced¼ cup dried goji berries¼...
by Mike Egrie | Apr 20, 2020
Filet with Tarragon Penne SaladIngredients2 tsp lemon zest2 tbsp juice from 1 lemon3 tbsp canola oil¼ cup nonfat plain greek yogurt3 tbsp rice vinegar2 tbsp finely chopped fresh tarragon1 ½ tbsp honey1 tbsp light mayonnaise8 oz dried whole-wheat penne pasta1...
by Mike Egrie | Apr 20, 2020
Farro & Grilled Vegetable Salad with Smoked TahiniIngredients1 cup pearled farro2 medium carrots, halved lengthwise2 roma tomatoes, halved lengthwise1 large zucchini, cut lengthwise into ¼-inch thick slices2 (½-inch thick) slices red onion¼ cup olive oil1...
by Mike Egrie | Apr 20, 2020
Easy Shepherd’s PieIngredients1 tbsp olive oil½ cup chopped onion¾ cup coarsely chopped carrots¼ cup chopped celery1 lb 93% lean ground beef3 tbsp flour½ cup low-sodium beef broth½ cup frozen peas3 cups cooked mashed potatoesDirectionsPreheat...
