Thanksgiving Side Dish: Corn Casserole (An Actual Good One)

Ingredients:

• 1, 8.5 ounce package cornbread mix
• 1 cup sour cream (or 1 cup non-fat Greek yogurt)
• 1 stick (1/2 cup) unsalted butter, melted 
• 1, 15 ounce can creamed style corn, undrained
• 1, 15 ounce can corn, drained
• 2 eggs, beaten
• ⅛ teaspoon pepper
• ¼ teaspoon salt

Directions:

1. Pre-heat oven to 350 degrees and grease a 2½ quart baking dish, an 8x8, or a 9x9 baking pan.
2. In a bowl, mix together sour cream (yogurt), corn, creamed corn, melted butter, and eggs. Add cornbread mix, salt and pepper, and stir.
3. Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it.

Notes:

1. Recipe can be doubled; bake in a buttered, 9x13 inch pan.

2. Recipe can be made 1-2 days ahead; bake, cool completely, then cover tightly and put in refrigerator.  To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes.

*www.stuckonsweet.com

Chicken Parmesan Minis

Makes 12.  Easy weeknight dinner!

INGREDIENTS:

• 1 pound of raw, ground chicken
• 1/2 of a red pepper, diced
• 1/2 onion, diced (I used about 1/4 of an onion.)
• 3 teaspoons minced garlic
• 1 teaspoon of oregano (I used one drop of Oregano essential oil.)
• 3 mozzarella cheese sticks, each cut into 4 pieces
• Salt and pepper, to taste
• 1 egg
• 1 cup of marinara sauce
• 1/2 cup of Italian bread crumbs
• 2 Tablespoons of Parmesan cheese
• 1 Tablespoon EVOO

Directions:

1. Preheat oven to 350 degrees.
2. For the topping, mix together the Italian bread crumbs, one tablespoon of Parmesan cheese, and one tablespoon of olive oil; set aside.
3. In a large bowl, lightly beat the egg, then add chicken, red pepper, onion, garlic, oregano, 1 tablespoon of Parmesan, salt, and pepper. Mix until well combined.
4. Spray a regular sized muffin tin with nonstick cooking spray. Spoon heaping spoonfuls of the chicken mixture into a muffin tin (start with about one tablespoon in each muffin tin). Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture. Then, spoon one more tablespoon or so of chicken mixture on top, making sure the cheese is covered completely. (I made these mid-morning to prep for dinner, so after I completed this step, I covered the muffin tin in Syran wrap and refrigerated until ready to bake.)
5. (When ready to bake,) Sprinkle the bread crumb mixture on top of each chicken mini.
6. Put the muffin tin in the oven and cook for 30 minutes or until cooked through.  (Check at 25.)
7. Serve with marinara sauce under the minis or in a cup on the side for dipping.

*www.sixsistersstuff.com