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SLBJ’s Chicken Pot Pie

Tuesday, 08 November 2016 by

This chicken pot pie recipe was developed by Sara Peltier, Lauren MacDonald, Rebecca Collins-Pfeiffer and Jenna Gates for the MSU Extension/Isabella County Farm Bureau Teen “Chopped” Competition

Oven-roasted vegetables with smoked paprika aioli and pan-seared chicken breast with vegetable orzo in brown sauce from Meghan Schutt, Alida Lee Brune and Natalie Seeburger. Recipes from the MSU Extension/Farm Bureau Teen “Chopped” Competition

Chicken roulade

Tuesday, 08 November 2016 by

Chicken roulade recipe: pair with pasta salad, a veggie kabob and parsnip muffins. Developed by Abbie Geiger, Dexter Lynch, Lauryn Bailey and Hillary Prout for the MSU Extension/Isabella County Farm Bureau Teen “Chopped” Competition.

Fall harvest noodles

Monday, 07 November 2016 by

Fall harvest noodles: pair with breaded chicken and carrot and parsnip puree. Recipes developed by Lydia Gervase, Harley Hakes and Kathleen White, for the Michigan State University Extension/Isabella County Farm Bureau Teen “Chopped” Competition.

Breaded chicken

Monday, 07 November 2016 by

Breaded chicken recipe to be paired with noodles and carrot and parsnip puree. Recipes developed by Lydia Gervase, Harley Hakes and Kathleen White, for the Michigan State University Extension/Isabella County Farm Bureau Teen “Chopped” Competition.

Recipe provided by Michigan’s soybean farmers through the Michigan Soybean Promotion Committee

Recipe provided by Michigan’s soybean farmers through the Michigan Soybean Promotion Committee Per 2 cups serving: 590 calories, 24 g fat (8 g sat fat), 26 g protein (3.5 g soy protein), 62 g carbohydrate, 620 mg sodium, 125 mg cholesterol, 4 g dietary fiber.

Try this recipe for apple cider brined pork chops, courtesy of Mary Ellen Seavey, Recipes Food and Cooking, by way of the National Pork Board.

Use local products to create this carmelized salmon with cherry salsa recipe!

Beef Burrito Skillet

Friday, 22 May 2015 by

This beef burrito skillet was the perfect meal for me to make ahead of time and keep in the fridge for dinner this week. You could also freeze it in individual servings and reheat in your microwave. Whenever I leave my guys for an extended period of time, I usually stock the fridge and pantry with an easy to fix and good-for-my-family meal. Having a meal on hand that can be reheated in minutes is KEY to feeding hungry toddlers. It’s also helpful for Dad’s that need a hand or two in the kitchen.

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