by Mike Egrie | Apr 17, 2020
Chickpea and Squash TagineIngredients1 tbsp olive oil½ medium red onion, diced2 garlic cloves, minced16 oz fresh zucchini coins and yellow squash1 ½ small cauliflower florets2 tsp Moroccan blend seasoning14.50 oz fire roasted no salt added diced...
by Mike Egrie | Apr 17, 2020
Chickpea & Mushroom Scramble with Soft-Cooked EggsIngredients4 large eggs15 oz reduced sodium chickpeas, ¼ cup liquid reserved, drained and rinsed1 tsp ground turmeric½ tsp smoked paprika¼ tsp ground cumin1 tbsp olive oil¼ cup chopped white onion2...
by Mike Egrie | Apr 17, 2020
Chicken with Tarragon−Mustard SauceIngredients10 oz boneless, skinless chicken breasts, pounded to a 1/4-inch thickness2 tsp garlic powder1 shallots, peeled and diced2 tsp dijon mustard½ cup reduced-sodium chicken broth1 tbsp chopped fresh tarragon½ cup...
by Mike Egrie | Apr 17, 2020
Chicken Parmesan Mini MeatloavesIngredients1 large egg2 lbs 93% lean ground chicken1 garlic clove, minced1 cup reduced sodium marinara sauce, divided1 cup whole wheat panko breadcrumbs⅓ cup grated parmesan cheese¼ cup finely chopped yellow onion2 tbsp...
by Mike Egrie | Apr 17, 2020
Chicken & Watermelon Salsa TacosIngredients1 cup chopped watermelon¼ cup chopped red onion2 tbsp fresh lime juice1 tbsp chopped fresh cilantro1 tbsp olive oil8 corn tortillas (6-inch) 1 ½ cups shredded skinless rotisserie chicken breast meat1 medium...