Broccoli Cornbread


Broccoli Cornbread
from the kitchen of Karen Sowers

Ingredients:
¾ cups SMC Butter (melted)
1 package McCutcheon's cornbread mix (available through SMC)
4 SMC Certified Humane Brown Eggs, beaten
1 cup Cottage Cheese (available through SMC)
1 small onion, chopped (typically available in SMC Vegetable Bags)
2 cups fresh Broccoli or 10oz frozen broccoli (chopped) (typically available in SMC Large Vegetable Bag)


Directions

  1. Preheat oven to 375 degrees F. 
  2. Grease a 9x13 inch baking pan with 1/4 cup melted butter. 
  3. Combine the remaining ingredients and pour into pan. 
  4. Bake 30-35 minutes until golden brown. 
  5. Cool slightly before cutting and enjoy!

date Wednesday, April 15, 2015
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Greek Yogurt Parmesan Chicken


Greek Yogurt Parmesan Chicken

Ingredients:

4 SMC boneless/skinless chicken breasts
1 cup plain Green Mountain Creamery Greek yogurt (about 2 containers)
1/2 cup parmesan cheese - grated
1 teaspoon garlic powder
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper

Directions:
1) Preheat oven to 375 degrees F.
2) Combine Greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl.
3) Line baking sheet with foil and spray lightly with cooking spray.
4) Coat each chicken breast in Greek yogurt mixture and place on foiled baking sheet.

5) Bake for 45 minutes, or until juices run clear.

date Wednesday, April 8, 2015
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