by Mike Egrie | Apr 21, 2020
Grilled Caesar BurgersIngredients1 lb 93% lean ground beef¼ cup shredded parmesan3 tbsp creamy light caesar dressing3 tbsp garlic–herb seasoned bread crumbs¼ tsp crushed red pepper flakes4 whole-wheat hamburger buns, split Additional Caesar dressing, roasted...
by Mike Egrie | Apr 21, 2020
Greek Sheet-Pan New York Strip Steak with Roasted Tomatoes, Artichokes & FingerlingsIngredients2 garlic cloves, minced¼ cup plain nonfat greek yogurt1 tbsp olive oil2 tsp olive oil1 tbsp fresh lemon juice1 tbsp honey1 tbsp red wine vinegar2 tsp chopped fresh...
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
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...
