by Mike Egrie | May 4, 2020
Sweet Potato & Black Bean ChiliIngredients2 tbsp extra virgin olive oil1 medium yellow onion, chopped1 large jalapeño pepper, seeded and finely chopped14.50 oz can, no salt added diced tomatoes3 garlic cloves, minced2 tsp grated fresh ginger½ tsp ground...
by Mike Egrie | Apr 28, 2020
Slow Cooker ShakshukaIngredients28 oz crushed tomatoes in purée with basil2 garlic cloves, minced2 medium green bell peppers, chopped1 small yellow onion, chopped2 tsp ground cumin1 tsp smoked paprika½ tsp crushed red pepper6 large eggs6 slices 21 whole grains...
by Mike Egrie | Apr 27, 2020
Quick Pumpkin & Kale EnchiladasIngredients1 cup walnut halves & pieces15 oz 100% pure pumpkin16 oz roasted tomato chipotle corn salsa5 oz baby kale8 corn tortillasDirectionsPreheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food...
by Mike Egrie | Apr 27, 2020
Pumpkin Alfredo Tortellini BakeIngredients12 cheese & spinach tortellini1 unsalted butter2 garlic cloves, minced1 whole wheat flour½ nonfat milk¼ grated parmesan cheese¼ neufchâtel cheese1 ½ frozen peas1 ¼ 100% pure pumpkin1 chopped fresh...
by Mike Egrie | Apr 23, 2020
Mushroom-Lentil LoafIngredientsDirectionsPreheat oven to 375°; line 9 x 5-inch loaf pan with parchment paper. Prepare lentils as label directs. In large skillet, heat oil over medium-high heat. Add mushrooms, celery carrot mix and onion; cook and stir 10 minutes. In...
