by Mike Egrie | May 12, 2021
Grilled Caprese ChickenIngredients¾ cup marinara sauce, divided1 lb grilled chicken breast, sliced ¼-inch thick crosswise8 oz package fresh mozzarella, sliced ¼-inch thick1 beefsteak tomato, chopped2 tbsp balsamic glazeBaby arugula for garnish...
by Mike Egrie | May 4, 2021
Western Crustless QuicheIngredients9 large eggs1 cup shredded Cheddar cheese, divided1 tbsp olive oil½ (16-ounce) package peppers and onions, chopped6 breakfast turkey sausage links, cut crosswise into ½-inch pieces1 cup shredded russet potatoDirectionsPreheat...
by Mike Egrie | Apr 26, 2021
Spring ChickenIngredients12 oz quartered, marinated artichoke hearts in oil4 organic rainbow carrots, cut diagonally into ¼-inch-thick slices½ (1½-pound) package steam-able fingerling potatoes, halved lengthwise2 lemons, halved crosswise1 package boneless,...
by Mike Egrie | Apr 19, 2021
Grilled Veggie & Hummus FlatbreadIngredients6 oz package frozen gluten-free broccoli pizza crust½ cup caramelized onion hummus6 oz package grilled vegetables, chopped10.60 oz sunflower crisp chopped salad kit2 tbsp vegan pestoDirectionsPreheat oven to 425°;...
by Mike Egrie | Mar 29, 2021
Sheet-Pan Stuffed SalmonIngredients2 portions (8 ounces each) stuffed salmon thawed if necessary 14 oz asparagus tips12 oz shredded Brussels sprouts⅓ cup lemon vinaigrette3 tbsp shaved Parmesan cheeseDirectionsPreheat oven to 375°; line 2 rimmed baking pans with...
