by Mike Egrie | Apr 22, 2020
Grilled Zucchini LasagnaIngredients2 tbsp olive oil1 small white onion, chopped2 garlic cloves, minced1 lb 93% lean ground beef25 oz low sodium marinara sauce2 tbsp italian seasoning2 large zucchini, slice lengthwise ⅛-inch-thick (about 32 slices)1 large egg15 oz part...
by Mike Egrie | Apr 21, 2020
Grilled Chicken with Pesto Orzo SaladIngredients⅓ cup chopped zucchini⅓ cup diced red bell pepper⅓ cup fresh or frozen corn kernels, thawed if necessary⅓ cup whole wheat orzo¼ cup quartered cherry tomatoes2 tbsp refrigerated prepared...
by Mike Egrie | Apr 20, 2020
Garlicky Shrimp PastaIngredients12 oz whole-wheat linguine or fettuccine2 tbsp olive oil, divided1 lb shrimp, peeled and deveined1 tbsp no-salt-added Italian seasoning, divided5 cups packed fresh spinach3 garlic cloves, minced2 cups halved cherry tomatoes¼ cup...
by Mike Egrie | Apr 17, 2020
Chicken & Vegetable RamenIngredients1 lb pound boneless skinless chicken breasts, sliced ½-inch thick32 oz less-sodium chicken broth4 garlic cloves, minced2 green onions, thinly sliced, divided1 tbsp less-sodium soy sauce1 tsp grated fresh ginger8 oz brown rice...
by Mike Egrie | Apr 16, 2020
Cod with Beet Pesto PastaIngredients8 oz whole-wheat spaghetti8.80 oz cooked, peeled beets2 garlic cloves, minced½ cup walnuts, toasted½ cup grated fresh parmesan cheese3 tbsp olive oil, divided4 oz cod fillets4 tsp fresh lemon juiceDirectionsIn a large pot...
