by Mike Egrie | May 6, 2024
Vanilla-Almond Flax Protein MuffinsIngredients12 Reynolds Kitchens foil baking cups2 large eggs1 ¼ cups vanilla almond milk¼ cup light olive oil1 tbsp vanilla bean paste2 ¼ cups whole-grain protein pancake mixDirectionsPreheat oven to 375°. Line...
by Mike Egrie | Dec 5, 2023
Contadina Eggplant ParmesanIngredients3 cups unseasoned breadcrumbs5 large eggs, beaten1 ½ cups all-purpose flour2 medium eggplants (2 lbs. total, no wider than 3 1/2 inches in diameter, cut crosswise into 1/4-inch thick slices)1 tbsp olive oil1 tbsp diced...
by Mike Egrie | Sep 12, 2022
Make Ahead Mini QuichesIngredientsNo-Stick Cooking Spray12 Wholesome Pantry Eggs12 oz Wholesome Pantry Frozen BroccoliWholesome Pantry Baby SpinachShopRite Roasted Red PeppersFetaGoat CheeseShredded Cheddar CheeseDirectionsPreheat oven to 350°F. Generously spray 12...
by Mike Egrie | Oct 23, 2020
Green Chile Chicken Tortilla SoupIngredients1 ⅔ jars (15.5 ounces each) salsa verde dip, divided3 cups Wholesome Pantry™ organic low sodium chicken stock1 (6-pound) oven-ready whole seasoned roaster chicken4 cups bite-size tortilla chips, divided ½ cup...
by Mike Egrie | Jun 29, 2020
Sheet-Pan Falafel BurgersIngredients31 oz Wholesome Pantry™ Organic garbanzo beans, drained and rinsed, divided (2 cans)1 cup coarsely chopped red onion½ cup fresh parsley leaves¼ cup chickpea flour3 tbsp fresh lemon juice2 tbsp falafel mixed spices4 100%...
