by Mike Egrie | May 12, 2020
Smashed Avocado, Feta & Pomegranate CrostiniIngredients4 (½-inch-thick) slices French baguette1 tbsp olive oil, divided2 mini avocados, peeled and pitted3 tbsp reduced fat crumbled feta cheese, divided1 tbsp lemon juice2 tbsp pomegranate seeds1 tbsp coarsely...
by Mike Egrie | May 12, 2020
Zucchini Noodles with Almond PestoIngredients6 oz nonfat plain greek yogurt2 tbsp creamy peanut butter3 tsp maple syrup⅛ tsp apple pie spice¼ tsp vanilla extract1 Lil Chief Apples, for servingDirectionsIn a small bowl combine yogurt, peanut butter, maple...
by Mike Egrie | May 8, 2020
Eggplant BruschettaIngredients1 large eggplant1 medium tomato, chopped1 clove garlic, minced2 tsp olive oil2 tbsp fresh basil, choppedDirectionsSlice eggplant in thin circles; bake in a baking dish at 350 degrees for 20 minutes. Allow to cool then combine with...
by Mike Egrie | May 8, 2020
Pluot Basil BruschettaIngredients1 loaf whole grain baguette6 california pluots, pitted and sliced8 oz reduced-fat cream cheese1 bunch fresh basildesired amount of olive oilDirectionsSlice baguette into ¼ inch slices. Brush each side lightly with olive oil. Arrange...
by Mike Egrie | May 6, 2020
Celery Stuffed with Fig Blue Cheese SpreadIngredients2 tbsp crumbled blue cheese, reduced fat3 tbsp cream cheese, fat free½ cup plain yogurt, fat free2 figs of your choice, chopped4 dried apricots, chopped¼ cup pecans, chopped8 stalks celeryDirectionsWith a...
