by Mike Egrie | Jan 20, 2025
Orange ‘n Spice Overnight OatmealIngredients1 cup steel-cut oats or Irish oatmeal2 cups skim milk2 cups orange juice1 tsp pumpkin spice seasoning2 large oranges¼ cup sliced almonds, toastedDirectionsIn a 4-quart slow cooker combine oats, milk, orange juice...
by Mike Egrie | Dec 18, 2024
Holiday Spinach Stuffed MushroomsIngredients12 cremini mushrooms¼ cup low sodium chicken broth1 ½ tsp olive oil2 garlic cloves, minced2 cups packed fresh baby spinach2 tbsp original spreadable mild goat cheese2 tbsp grated Parmesan cheese2 tbsp low fat...
by Mike Egrie | Nov 19, 2024
Turkey Shaped Cheese Snack BoardIngredients1 Bosc pear, halved and cored, divided½ cup dried sweetened cranberries, divided1 cup red grapes, divided1 cup cheddar cheese, cubed1 cup unsweetened dried apricots⅔ cup roasted salted shelled pistachios1 cup snap...
by Mike Egrie | Nov 12, 2024
Chickpea Pumpkin Chocolate Sea Salt CookiesIngredients1 large egg1 cup canned 100% pure pumpkin¾ cup granulated sugar½ cup coconut oil, melted1 tsp vanilla extract2 cups garbanzo bean flour1 tsp baking powder1 tsp baking soda¾ tsp fine sea salt,...
by Mike Egrie | Nov 5, 2024
Frank’s Redhot Buffalo HummusIngredients30 oz chickpeas, rinsed and drained⅓ cup water¼ cup tahini¼ cup Frank’s RedHot® original cayenne pepper hot sauce¼ cup olive oil2 tbsp fresh lemon juice3 cloves garlic, chopped½ tsp...
