by Mike Egrie | May 8, 2020
Kale PestoIngredients1 package kale leaves3 garlic cloves, minced⅓ cup pine nuts, toasted2 tbsp chopped fresh basil1 lemon, zested and juiced¼ cup olive oil¼ cup grated parmesanWhole-grain pasta, crackers or bread (optional)DirectionsPlace kale leaves...
by Mike Egrie | May 6, 2020
Slow Cooker Sweet & Spicy Chicken MeatballsIngredients¼ cup chili sauce3 tbsp apricot preserves1 tbsp chili garlic-flavored hot sauce1 large egg1 lb 93% lean ground chicken2 green onions, thinly sliced½ cup finely, ground almond flour½ tsp garlic...
by Mike Egrie | May 6, 2020
St. Paddy’s Corned Beef-Sweet Potato HashIngredients1 ½ tbsp olive oil1 large sweet potato, peeled and diced½ medium yellow onion, finely chopped1 ½ cups thick-sliced deli corned beef4 large eggs2 tsp chopped parsleyHot sauce for serving...
by Mike Egrie | Apr 23, 2020
Moroccan Beef Stew Slow CookerIngredients1 tbsp olive oil1 ¼ lbs beef chuck stew meat, cut into 1-inch pieces15.50 oz low sodium chickpeas, drained and rinsed14.50 oz less sodium chicken broth2 garlic cloves, minced1 bunch green kale, stems removed and sliced...
by Mike Egrie | Apr 20, 2020
Frozen Buffalo Chicken & Cauliflower PizzasIngredients¼ oz 1 envelope active dry yeast1 tbsp honey1 tbsp olive oil2 cups all-purpose flour plus additional for dusting1 cup whole wheat flour2 cups cauliflower florets1 ½ cups shredded rotisserie chicken...
