GRAND RAPIDS, Mich — We're in the thick of winter now and many of us are looking for warm, delicious comfort food dishes.
But what about your New Year's resolution? No worries!
13 ON YOUR SIDE's Kirk Montgomery sat down with Grace DeRocha from Blue Cross Blue Shield of Michigan for a healthy cornbread recipe and a delicious Alfredo sauce.
Broccoli and Cheese Cornbread
1 cup low-fat cottage cheese
2/3 cup butter, melted
2 (8.5 oz.) packages corn bread / muffin mix
1 (10 oz.) package frozen chopped broccoli, thawed
1 medium onion, chopped
1 ½ cups shredded cheddar cheese, divided
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese.
- Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
- Cool in the baking dish for 10 minutes before slicing. Serve warm and enjoy!
Creamy Alfredo Sauce
8 large cloves garlic, minced
2 Tbsp. butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 tsp. salt or to taste
½ tsp. pepper or to taste
½ cup milk of choice, may add more to taste
1-2 Tbsp. olive oil
½ cup Parmesan cheese (optional)
- Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
- May wish to add sautéed vegetables or favorite protein when serving, such as mushrooms and peas or spinach and grilled chicken. Cook properly and add to plate when serving.
- Serve over zoodles, spaghetti squash, whole wheat fettuccine or your favorite pasta. Enjoy
More recipes and food stories on 13 ON YOUR SIDE:
- Red Lobster's cheddar biscuit and lobster claw Bloody Mary might be what you need Jan. 1
- Feel Good Foodie: Chocolate Peanut Butter Bars (No Bake)
- Delicious, and healthy, ways to get vegetables on the table this holiday season
- On the Menu: Add color to Christmas eats
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