Broccoli & Green Beans

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 cups broccoli florets (about 1 1/2 pounds)
• 1/2 lb green beans
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, sliced thin
• 1/2 teaspoon crushed red pepper flakes, plus more if desired
• sea salt & freshly ground black pepper

Recipe

• 1 in a large pot, bring 6 quarts of salted water to a boil. have ready a large bowl of ice water. place broccoli into pot and cook for 2 minutes. you just want to parboil the broccoli at this point since you will saute it later on. using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. when broccoli is completely cool, place it in a colander and allow to drain. refresh the bowl of ice water. bring the water back to a boil. add green beans and cook for 4 minutes. like the broccoli, you just want to parboil the green beans. remove green beans from pot with spider strainer and add to ice water. when green beans are completely cool, add them to the colander and allow to drain.
• 2 in a large saute pan, heat olive oil. when almost smoking, add the garlic and saute for about 45 seconds. when the garlic starts to brown, remove immediately and discard. overcooking the garlic will impart a very bitter taste to the dish. add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. season with salt and pepper. serve immediately.

Broccoli & Goat Cheese Souffle

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups finely chopped broccoli florets
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-fat milk
• 1 teaspoon dijon mustard
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/2 cup crumbled goat cheese
• 3 large eggs, separated
• 2 large egg whites
• 1/4 teaspoon cream of tartar

Recipe

• 1 preheat oven to 375°f coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
• 2 place broccoli in a medium, microwave-safe bowl. cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. set aside.
• 3 melt butter and oil in a large saucepan over medium-high heat. whisk in flour and cook, whisking, for 1 minute. adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. transfer to a large bowl.
• 4 eat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. add cream of tartar and continue beating until stiff peaks form. using a rubber spatula, gently fold half of the whipped whites into the milk mixture. gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. transfer to the prepared ramekins or soufflé dish.
• 5 bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°f, about 20 minutes in ramekins or 30 minutes in a soufflé dish. serve immediately.

Broccoli & Cauliflower Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 15
• 1 cauliflower
• 3 stalks broccoli
• 2 lbs bacon
• 16 ounces broken walnuts
• 1/3 cup red vinegar
• 2/3 cup sugar
• salt
• 1 cup mayonnaise

Recipe

• 1 cut broccoli and cauliflower into bite size pieces.
• 2 fry bacon until crisp and break into pieces.
• 3 mix mayonnaise, vinegar and sugar together.
• 4 put all ingredients into a large bowl; mix well.
• 5 salt to taste.
• 6 serve fresh.

Broccoli & Mushroom Garlic Alfredo

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 package garlic seasoned alfredo sauce or 1 package your own homemade alfredo sauce
• 1 1/2 cups frozen broccoli
• 1 can mushroom stems and pieces
• 8 ounces cooked farfalle pasta or 8 ounces whatever pasta, you like
• parmesan cheese, to sprinkle on top
• 2 tablespoons olive oil or 2 tablespoons butter

Recipe

• 1 in a frying pan heat olive oil over medium heat add frozen broccoli and cook until crisp tender add mushrooms and cook until both are tender in the meantime prepare alfredo sauce as directed on package also prepare pasta while vegetables cook toss pasta and alfredo sauce in a bowl add broccoli and mushroom sprinkle with parmesan cheese.

Broccoli Ala Dallas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 head broccoli, cut into florets
• 1/4 cup parmesan cheese, grated
• 1/4 cup sliced almonds
• 1 tablespoon lemon juice
• 2 tablespoons butter, softened
• salt
• pepper

Recipe

• 1 blanch broccoli florets in boiling water for 4 minutes and drain well.
• 2 in a cup combine lemon juice and butter. mix well. set aside.
• 3 in greased baking dish lay broccoli down on the bottom of dish. next sprinkle parmesan on top of broccoli. next sprinkle almonds on the top of the casserole.
• 4 dot the whole top of the casserole with the butter/lemon juice mixture. add salt and pepper to taste.
• 5 bake, in preheated 325°f oven, for 15-20 minutes.

cardamom granola bars

Ingredients

• Servings: 18
• 2 cups rolled oats
• 1/2 cup raisins
• 1/2 cup chopped walnuts, toasted
• 1 1/2 teaspoons ground cardamom
• 6 tablespoons butter
• 1/3 cup packed brown sugar
• 3 tablespoons honey

Recipe

• preheat oven to 350 degrees f.
• line a 9-inch square pan with foil, extending the foil over the sides.
• grease the foil with shortening or butter.
• mix the first 4 ingredients in a bowl.
• heat the butter, brown sugar and honey in a saucepan until the butter melts and begins to boil.
• pour this mixture over the dry ingredients and mix until well coated. transfer to the prepared pan and press evenly with a spatula.
• bake about 30 minutes or until the top is golden brown.
• cool on rack. using the foil, lift out of the pan and place on cutting board. cut into 18 bars.

Broccoli & Bow Ties

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 pinch kosher salt
• 8 cups broccoli florets
• 1/2 lb farfalle pasta, about 4 cups dry
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1 lemon, zest of
• 1 tablespoon fresh lemon juice
• 1/4 cup toasted pine nuts
• freshly grated parmesan cheese (optional)

Recipe

• 1 cook broccoli for 3 minutes in large pot of boiling, salted water. remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
• 2 in the same water, cook the bow tie pasta according to package directions, or about 12 minutes. drain well and add to the broccoli.
• 3 meanwhile in a small sauté pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. remove from heat, and add 2 teaspoons kosher salt, black pepper, and lemon juice, and stir well. pour over the broccoli and pasta. toss well, and season to taste.
• 4 sprinkle with pine nuts and parmesan cheese, if desired, and serve.

chicken and snap pea wild rice salad

Ingredients

• Servings: 10
• 1 1/2 cups uncooked wild rice
• 6 cups water
• 1/3 cup tarragon vinegar
• 3 tablespoons dijon mustard
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 teaspoon dried tarragon, crumbled
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 2/3 cup safflower oil
• 3 cups cubed cooked chicken
• 1 cup sliced celery
• 1/2 cup chopped fresh parsley
• 1/2 cup sliced green onion
• 1/2 pound sugar snap peas, strings removed
• 1/2 cup toasted slivered almonds

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 5 hrs 15 mins


• bring the wild rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. scrape into a mixing bowl, and refrigerate until cold.
• whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. stir the chicken, celery, parsley, and green onion into the cooled wild rice. stir in the dressing until evenly blended. cover the rice mixture, and refrigerate 4 hours to overnight.
• bring a small saucepan of lightly salted water to a boil. add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the peas are cold, drain and cut into 1-inch diagonal pieces. refrigerate until ready to serve. stir the peas and toasted almonds into the rice mixture just before serving.

Broccoli & Chicken Farfalle

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cooked boneless skinless chicken breasts, diced
• 2 1/2 cups broccoli florets
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/4 cup dry white
• 1 cup chicken broth (or 1 cup water with 2 tsp liquid chicken boullion)
• 1/2 cup cream
• 1 cup old cheddar cheese, grated
• 3 -4 cups farfalle pasta

Recipe

• 1 for the chicken, cook however you want. grilled, baked, fried, poached. i prefer to seanson with 1 tsp of italian seasoning and grill, but this you can do to your personal preference.
• 2 bring a pot of water to a boil. salt boiling water and cook pasta until done.
• 3 meanwhile, steam broccoli florets. i do this in the microwave just to cut down on time. place broccoli in a bowl with about an inch of water. cover the bowl with plastic wrap. make a slit in the plastic for steam to escape. microwave for 1 1/2 minutes or until desired tenderness is reached.
• 4 melt butter in a small pot on medium-low heat. add flour and garlic powder and whisk to form a roux. cook for a few minutes. add and whisk until it is evaporated. add in chicken stock and then the cream, whisking the whole time.
• 5 **you need to work quick once you add the . if your pot is too hot when you add the it can turn your roux into a dough which won't mix into your liquids well.
• 6 allow mixture to cook until it begins to thicken. whisking often to ensure it does not burn. once thickened add in cheese.
• 7 **whisk in a zig zag motion to ensure that the grated cheese doesn't turn into a ball in the sauce.
• 8 toss pasta with broccoli and chicken and serve.

Broccoli & Shrimp Casserole

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1 tablespoon minced garlic
• 1 (16 ounce) box velveeta mexican cheese
• 1 can cream of mushroom soup
• 2 bunches fresh broccoli
• 2 cups cooked rice
• 1/2 cup butter
• 1 lb peeled shrimp
• salt
• black pepper
• red pepper (be careful with red pepper you are using jalapeno velveeta cheese)
• seasoned bread crumbs
• parmesan cheese, for topping

Recipe

• 1 cook broccoli in microwave until barely tender, drain and set aside.
• 2 in dutch oven saute onion, bell pepper and garlic in butter over medium heat until tender.
• 3 add shrimp and cook for approximately 5 minutes or until pink.
• 4 add cheese and soup and heat until melted.
• 5 add cooked rice and seasonings and mix well.
• 6 place cooked broccoli in 9x13 pan.
• 7 spread shrimp mixture on top of broccoli.
• 8 sprinkle with bread crumbs and parmesean cheese.
• 9 bake covered at 350 degrees for 20 minutes then uncover and bake an additional 10 minutes or until slightly browned on top.

Broccoli & Wild Rice Casserole

Total Time: 36 mins Preparation Time: 6 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• salt & pepper
• 6 ounces cream cheese, softened
• 1 onion, chopped fine
• 2 cups cooked chopped broccoli
• 4 cups cooked wild rice

Recipe

• 1 stir together all ingredients in a buttered baking dish.
• 2 bake in a 350-degree (f) oven for 20-30 minutes.

Broccoli & Cauliflower Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 head cauliflower
• 2 -3 bunches broccoli
• 10 pieces fried cooked bacon
• 1 cup shredded cheddar cheese
• 1 small onion (optional)
• 1 cup mayonnaise
• 1/2 cup sugar
• 1 teaspoon vinegar
• salt and pepper

Recipe

• 1 take cauliflower and broccli and cut into flowerets. put into a bowl.
• 2 add diced onion and crumbled bacon.
• 3 mix together mayo, sugar, and vineger until creamy.
• 4 pour over veggies and mix.
• 5 cook time is for refridgeration time. can be eaten immediatly but taste better chilled.

Broccoli & Rice Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup rice, cooked
• 2 boxes frozen cut broccoli in cheese sauce, chopped
• 1/2 cup margarine
• 1 onion, chopped and browned
• 1 1/2 cans cream of mushroom soup, heated
• 1 1/2 cups sharp cheddar cheese, grated

Recipe

• 1 mix all ingredients together, leaving out 1/2 cup grated cheese.
• 2 sprinkle that cheese over top; bake for 25 minutes at 350 degrees.

lentil and buckwheat salad

Ingredients

• Servings: 4
• 4 cups vegetable broth
• 1 cup green lentils, rinsed and drained
• 2 tablespoons extra virgin olive oil
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 2 cloves garlic, minced
• 2 tablespoons salt-free seasoning blend
• 1 teaspoon chopped fresh marjoram leaves
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh lemon thyme
• 1 tablespoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cardamom
• 1 egg
• 1 cup buckwheat groats
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon red vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• bring broth to a boil in a large pot over high heat. stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. drain, but reserve liquid. transfer lentils to a large bowl.
• heat olive oil over medium heat in a skillet. cook onions until they are soft and translucent about 10 minutes, stirring occasionally. add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. stir vegetables into lentils. mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. set aside.
• whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
• heat 1 tablespoon of olive oil in a skillet over medium heat. add buckwheat and egg mixture. cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
• mix buckwheat into lentil mixture. season with salt, pepper, 1 tablespoon olive oil, and vinegar. stir and adjust seasonings. serve warm, at room temperature, or chilled.

Broccoli & Rice Casserole (toddler Favorites)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 cups chopped broccoli
• 3/4 cup chicken stock
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 3 cups cooked brown rice
• 1/2 cup shredded mozzarella cheese (or cheddar cheese)

Recipe

• 1 pre heat oven to 350°f.
• 2 steam broccoli until tender (about 3-4 minutes in microwave/stovetop).
• 3 place broccoli, soup stock, oil and lemon juice in a blender or food processor and process to a smooth puree.
• 4 place rice and cheese in an ovenproof dish. pour broccoli mixture over the rice and cheese. toss mixture gently to blend ingredients.
• 5 place in oven for 15 minutes or until heated through and the cheese is melted. (instead of using the oven, you can heat this dish in the microwave for 3 minutes, stir, and cook 3 more minutes)
• 6 note: refrigerate leftovers for 3-5 days, or can be frozen for up to 2 months. this dish should not be introduced to children under 12 months old.

Broccoli & Cream Cheese Casserole

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen broccoli spears
• 1 (8 ounce) package cream cheese, softened at room temperature
• 1 (1 ounce) envelope lipton dry onion soup mix
• 1 (8 ounce) container sour cream
• 1 tablespoon minced garlic
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 cups grated sharp cheddar cheese
• 18 ritz crackers, crushed (1/2 sleeve)
• 4 tablespoons butter, melted
• black pepper
• white pepper
• onion powder
• cayenne pepper

Recipe

• 1 cook broccoli according to package directions until tender then drain well.
• 2 combine the cream cheese, sour cream, minced garlic and soup mix.
• 3 fold in water chestnuts and add seasonings to taste.
• 4 combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
• 5 place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
• 6 combine ritz crackers with melted butter.
• 7 top with grated cheddar cheese then top with crushed cracker mixture.
• 8 bake at 350 for 30 minutes or until topping is golden brown.

loaded egg salad

Ingredients

• Servings: 10
• 8 ounces bacon
• 4 stalks celery, minced
• 1/2 cup mayonnaise
• 1/4 cup minced yellow onion
• 1 1/2 tablespoons sweet pickle relish
• 1 1/2 tablespoons prepared yellow mustard
• 2 teaspoons chile-garlic sauce (such as sriracha®)
• 1 1/2 teaspoons dried dill weed
• 1 teaspoon worcestershire sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 12 hard boiled eggs, shells removed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. drain the bacon slices on paper towels and crumble once cooled.
• mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. break egg whites and yolks with a potato masher into the bacon mixture. stir broken egg pieces into the salad.
• cover bowl with plastic wrap and refrigerate at least 1 hour.

Broccoli & Cheddar Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces farfalle pasta
• 3 cups broccoli florets
• 1/4 cup flour
• 1/4 teaspoon salt
• fresh ground pepper
• 3 cups milk
• 2 teaspoons dijon mustard
• 2 1/2 cups old cheddar cheese
• 2 roasted red peppers, chopped
• 1/4 cup fresh basil, chopped

Recipe

• 1 cook pasta in large pot of boiling water until tender, (about 10 minutes).
• 2 stir in the broccoli then drain right away.
• 3 return pasta& broccoli to pot.
• 4 whisk flour, salt& pepper into the milk& pour over the pasta.
• 5 mix the mustard in, and cook over medium-high heat for 5 minutes, or until thickened.
• 6 remove pot from heat, add the cheddar& stir until the cheese melts.
• 7 note: if you use frozen broccoli, stir it in with the milk.

Broccoli & Mushroom Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb frozen broccoli (or about 2 medium bunches fresh broccoli, trimmed and chopped)
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground pepper
• 1 (10 1/2 ounce) can healthy request cream of celery soup
• 3 ounces fat-free cheddar cheese, shredded (3/4 cup)
• 1/2 cup light mayonnaise
• 1/2 cup fat-free mayonnaise
• 1/2 cup egg substitute
• 1 1/2 ounces french-fried onions, divided (half a small can)

Recipe

• 1 preheat oven to 350 degrees and spray casserole dish with cooking spray.
• 2 steam broccoli until crisp-tender, then place in prepared casserole dish when finished.
• 3 while broccoli is steaming. spray skillet with cooking spray. over medium-high heat add onion and saute until translucent.
• 4 add garlic and saute for additional 30 seconds.
• 5 add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. remove from heat and stir in egg beaters. pour mixture over broccoli.
• 6 bake for 15 minutes, then add french-fried onions and bake an additional 10 minutes.

Broccoli & Cheese Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups potatoes, cubed
• 2 cups carrots, diced
• 2 cups celery, chopped
• 1/2 cup onion, chopped
• 4 cups water
• 1 (10 ounce) package frozen broccoli
• 3 teaspoons chicken base
• 2 cups milk
• 1 tablespoon dry mustard
• 1 cup butter
• 1 cup flour
• 1 cup evaporated milk
• 1 lb processed cheese, cubed (velveta)

Recipe

• 1 combine and cook until tender: potatoes, carrots, celery, onion, salt and water. add broccoli, chicken base, milk and dry mustard. in a small saucepan melt butter and add flour; mix well and add milk. add this mixture to the veggies. add cheese. melt. may need to add more water for desired consistency.

crab stuffed mushrooms iii

Ingredients

• Servings: 20
• 60 mushrooms
• 1 lemon, juiced
• 1 quart water
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 tablespoon sour cream
• 1/2 cup cream cheese, softened
• 2 tablespoons dry bread crumbs
• 1 teaspoon lemon juice
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 3/4 cup crabmeat
• 2 tablespoons paprika

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• rinse the mushrooms. remove and discard stems. place mushroom caps in a large bowl. cover with lemon juice.
• in a medium saucepan, boil the water. pour the water over the mushroom caps. drain after 1 minute and pat dry.
• using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
• fill the mushroom caps with the blended mixture. top each cap with a dash of paprika.
• bake in the preheated oven 7 to 10 minutes, until lightly brown.

Broccoli & Ramen Noodles

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 cups broccoli
• 1 package ramen noodles (oriental flavor)
• 1 tablespoon corn oil
• 1/4 cup lemon juice
• 1/4 cup honey
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 cup unsalted peanuts, chopped

Recipe

• 1 prepare noodles according to package directions (2-3 minutes).
• 2 do not add flavoring.
• 3 drain noodles and toss in corn oil.
• 4 blanch broccoli in boiling water (1-2 minutes) and drain.
• 5 refresh under cold water.
• 6 mix lemon juice, honey, pepper, salt, and noodle flavoring; and combine with broccoli and noodles.
• 7 refrigerate.
• 8 before reheating, stir in peanuts.
• 9 reheat in microwave (2-3 minutes).

Broccoli / Raisin Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 heads broccoli
• 1/2 cup onion
• 1 cup raisins
• 8 slices bacon
• 1 cup miracle whip
• 1/4 cup sugar
• 2 tablespoons vinegar
• 1/4 lb cheddar cheese

Recipe

• 1 mix dressing ingredients, except cheese.
• 2 pour over broccoli.
• 3 cover and refrigerate overnight.
• 4 toss.
• 5 sprinkle with grated cheddar chesse.

Broccoli & Cheddar Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1/2 cup all-purpose flour
• 4 cups chicken stock (or 4 cups water plus 1 bouillon cube)
• 2 cups grated reduced-fat cheddar cheese
• 3 cups steamed broccoli florets, finely chopped
• 1/4 teaspoon paprika (optional)

Recipe

• 1 melt the butter in a medium saucepan over medium-high heat.
• 2 add the onion, and cook, stirring, for 3 minutes.
• 3 add the flour and cook until golden, 1 to 2 minutes more.
• 4 stir in the cheese and stock, and simmer until thickened, 5 to 10 minutes.
• 5 stir in the broccoli and cook until heated through.
• 6 season with salt, pepper, and paprika, if desired.

Broccoli Cheese Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs fresh broccoli
• 2 cups water
• 3/4 teaspoon salt
• 1/2 cup cornstarch, mixed with
• 1 cup cold water
• 1 pint half-and-half
• 1 lb velveeta cheese
• 1/2 teaspoon pepper

Recipe

• 1 steam or boil broccoli until tender.
• 2 place half−and−half and 2 cups water in top of double boiler.
• 3 add cheese, salt and pepper. heat until cheese is melted.
• 4 add broccoli. mix cornstarch and water in small bowl.
• 5 stir into cheese mixture in double boiler and heat over.
• 6 simmering water until soup thickens.

Broccoli & Blue Cheese In Prepared Puff

Total Time: 40 mins

Ingredients

• Servings: 8
• 1 premade puff pastry, defrosted
• 4 eggs
• 1 lb ricotta cheese
• 1/2 lb blue cheese, crumbled
• 4 cups broccoli florets, chopped, cooked

Recipe

• 1 preheat oven to 400 degrees for 10 minutes. 1.
• 2 beat eggs until light.
• 3 mix in both cheeses, pepper and nutmeg until 2.
• 4 stir in broccoli.
• 5 set aside. 3.
• 6 roll out pastry large enough to fit into a 9 inch deep dish quiche 4.
• 7 pour filling into crust.
• 8 bake 30 minutes.

Broccoflower Archer

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 garlic clove, minced
• 1/2 teaspoon hot red pepper flakes (to taste)
• 2 teaspoons olive oil
• 1 head broccoflower, trimmed (about 2 pounds) or 1 head broccoli, cut into 1-inch flowerets
• 1 cup water
• 2 teaspoons balsamic vinegar
• 1 tablespoon unsalted butter
• 5 large fresh basil leaves, cut into thin strips
• 1 tablespoon parmesan cheese, freshly grated

Recipe

• 1 in a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. add broccoflower and sautã© over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes.
• 2 add water and cook, covered, 5 minutes, or until broccoflower is just tender. add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted.
• 3 transfer mixture to a serving bowl and sprinkle with basil and parmesan.

Broccoli Ala Ritz Casserole

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (10 ounce) packages frozen broccoli florets
• 1/2 lb velveeta cheese, cubed
• 1/2 cup margarine or 1/2 cup butter, divided
• 24 ritz crackers

Recipe

• 1 cook and drain the broccoli.
• 2 place broccoli in a buttered, 2 quart casserole baking dish.
• 3 over low - medium heat, melt 1/4 cup of margarine or butter and velveeta, until smooth and pour on top of the broccoli.
• 4 crush 1 tube of ritz crackers and mix all ingredients together, in the casserole dish.
• 5 melt rest of margarine or butter and pour over the top and bake in a pre-heated 350 degree oven for 10-15 minutes .

Broccoli 'n Rice Casserole

Total Time: 14 mins Preparation Time: 2 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 ounce) package chopped broccoli, thawed and drained
• 1 cup minute rice
• 1 (8 ounce) jar cheez whiz
• 1 cup french-fried onions
• 1/4 cup water

Recipe

• 1 microwave: mix together soup, broccoli, cheese, 1/2 the onions and water.
• 2 spoon into a 1 quart casserole dish.
• 3 microwave on high 4 minutes.
• 4 stir; top with remaining onion.
• 5 microwave on high 6-8 minutes.

Broccoli & Raisin Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 heads fresh broccoli
• 3/4 cup chopped red onion
• 10 slices bacon
• 1/4 cup apple vinegar
• 1 cup raisins
• 1 cup mayonnaise
• 1/3 cup powdered sugar

Recipe

• 1 fry bacon until crisp.
• 2 crumble into small pieces.
• 3 chop broccoli into bite sized pieces, discarding the stem.
• 4 combine the bacon, broccoli, onion& raisins.
• 5 mix the mayonnaise, powdered sugar& vinegar together, making sure all lumps are gone.
• 6 pour the dressing mixture over the broccoli mixture.
• 7 this salad may be mixed together the night before.

Broccoli Alfredo

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon salt
• 8 ounces dry fettuccine
• 4 cups broccoli florets (8 oz.)
• 4 tablespoons butter
• 1 cup freshly grated parmesan cheese (use a good quality one)
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoons fresh ground black pepper

Recipe

• 1 place the salt in a large pot of water and bring to a boil.
• 2 add the fettuccine and cook according to the package directions for al dente.
• 3 during the last 3 minutes of cooking, add the broccoli.
• 4 drain in a colander, reserving 1 cup of the cooking water; set aside.
• 5 place the butter in the pot, reduce heat to medium-low, and stir until melted.
• 6 add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the parmesan.
• 7 add the fettucine and broccoli and the cayenne and nutmeg; toss.
• 8 remove from heat and sprinkle with another 1/3 cup of the parmesan and the pepper.
• 9 toss again, adding more pasta water if the fettuccine is too sticky.
• 10 serve in bowls and sprinkle with the remaining parmesan.

Brittany Mixed Fish Soup

Total Time: 25 mins

Ingredients

• Servings: 8
• 3 lbs mixed fish, cleaned (flounder, mackerel, cod, or haddock)
• 1 teaspoon dried thyme
• 2 large onions, peeled, sliced thin
• 1/2 teaspoon dried marjoram
• 1 clove garlic, crushed
• 4 sprigs parsley
• 3 tablespoons butter or 3 tablespoons margarine
• 2 teaspoons salt
• 6 medium potatoes, peeled,in 1/4s
• 1/2 teaspoon pepper
• 10 cups water
• french bread (crusty)
• 2 medium bay leaves

Recipe

• 1 cut fish into chunks of equal size.
• 2 saute onions and garlic in heated butter or margarine in a large kettle until tender.
• 3 add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper.
• 4 bring to a boil.
• 5 add prepared fish and lower heat to moderate.
• 6 cook, covered, about 25 minutes, until fish and potatoes are tender.
• 7 remove and discard bay leaves.
• 8 put slices of bread in wide soup plates.
• 9 ladle broth over bread.
• 10 serve fish and potatoes separately on a platter.

Broccoli & Cauliflower Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 bunch broccoli
• 1 small cauliflower
• 1/2 cup sugar
• 3 teaspoons white vinegar
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese (more if desired)
• 7 -8 slices of cooked crispy bacon (crumbled)

Recipe

• 1 cut broccoli and cauliflower up into bite size pieces.
• 2 stir together sugar, vinegar and mayo.
• 3 pour over the broccoli and cauliflower.
• 4 toss in cheese and crumbled bacon.
• 5 toss all together to mix together.
• 6 refridgerate until ready to serve.

Broccoli & Ranch Twice Baked Potatoes!

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 large head of broccoli
• 6 medium potatoes
• 1 cup ranch dressing
• 2/3 cup cheddar cheese
• 2 teaspoons lawry's seasoned salt
• 1 teaspoon onion powder
• 1 teaspoon garlic granules
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 teaspoons sour cream (optional)
• chives, to garnish
• paprika, to garnish

Recipe

• 1 rinse potatoes and prick skin with fork several times.
• 2 place potatoes in microwave and cook on high for 9-10 minutes or until fully cooked.
• 3 preheat oven to 400°f.
• 4 chop up broccoli and boil until completely cooked.
• 5 cut each potato in half lengthwise.
• 6 scoop out potato middles into a medium size mixing bowl.
• 7 set potato skin shells on baking sheet.
• 8 dress outside of potato skin with olive oil.
• 9 add broccoli, ranch dressing, cheese, salt, onion powder, garlic grandules, black pepper, and sour cream if using it to the scooped out potatoes in the medium size mixing bowl. mix and mash the potato mixture.
• 10 fill the potato skins with the potato mixture with it heaped as high as you want it.
• 11 bake in 400 degree oven until slightly browned.
• 12 garnish with paprika and chives.

Broccoli & Cheddar Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 russet potato, peeled and cubed (a good sized baking potato)
• 2 -3 garlic cloves, sliced
• 2 broccoli florets
• 1 medium yellow onion, chopped
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 6 cups chicken stock, warmed
• 1 cup sharp white cheddar cheese, grated
• salt, to taste
• pepper, to taste

Recipe

• 1 heat the olive oil over medium heat, add the onions and garlic. cook until onions are translucent.
• 2 add potato and broccoli and cook until potato is tender, but not mushy. (maybe 10-15 minute depending on the size of your potatoes.).
• 3 add 2 tbsp of flour over the veg and stir to cook the flour.
• 4 add chicken stock and stir. bring to a boil and boil for 3-5 minutes. this will slightly thicken the soup.
• 5 reduce heat on stove to low and use a blender, food processor, or immersion blender to puree your soup.
• 6 once pureed, add the grated cheddar cheese. stir to combine.
• 7 season with salt and pepper.

Broadway New York Strip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 pieces new york strip steaks, about 3/4 inch thick
• 1/2 cup olive oil
• 1/4 cup worcestershire sauce
• 1/2 cup calvados
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon savory
• 1/2 teaspoon dry steak seasoning

Recipe

• 1 trim most exterior fat from strips.
• 2 set aside.
• 3 mix oil, worcestershire, calvados, pepper, savory and the steak rub in a glass mixing bowl.
• 4 put steaks in a gallon zip-lock bag.
• 5 pour marinade over steaks.
• 6 close.
• 7 put bag in dish.
• 8 let stand in refrigerator for two hours.
• 9 remove steaks from bag and pat dry with paper towels.
• 10 grill steaks on a medium high grill 7 minutes on each side.
• 11 remove from grill.
• 12 let steaks rest under aluminum foil for five minutes before slicing.
• 13 serve with your favorite steak sauce.

isa's cola de mono

Ingredients

• Servings: 1
• 20 whole cloves
• 5 cinnamon sticks
• 1 cup water
• 1 gallon cold milk
• 1/4 cup instant coffee granules
• 1 cup white sugar
• 1 tablespoon vanilla extract (optional)
• 1 cup , white , , or other lightly-flavored liquor (optional)

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes. add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
• strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. stir in the vanilla extract and . store in the refrigerator.

Broccoli Lasagna

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 (15 ounce) container ricotta cheese
• 1 lb frozen broccoli florets (thawed, patted dry and chopped)
• 2 1/4 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 (16 ounce) jar marinara sauce
• 1/2 cup heavy cream
• 15 no-boil lasagna noodles
• 2 sprays cooking spray

Recipe

• 1 preheat over to 400 degrees.
• 2 in a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
• 3 in small bowl, combine marina sauce and cream.
• 4 spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. repeat until it is all gone. each layer put the noodles in a different direction it makes it easier to cut when you serve! when top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
• 5 cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
• 6 i double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
• 7 also great to make ahead, freeze and bake later in the week!

British Toad In The Hole (sausages In Batter) With Onion

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 8 thick lamb sausages (i prefer cumberland or sage)
• 100 g plain flour (all purpose)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg, beaten
• 1/2 pint milk, and water mixed
• 1 onion, chopped anyway you like
• 1 fluid ounce
• 1 small knob butter
• gravy, granules

Recipe

• 1 preheat the oven to 220c/425°f.
• 2 make the batter first by sifting the flour into a large bowl along with the salt, make a well in the centre, add the beaten egg and half and the milk and water mixture and whisk well so there are no lumps. now add the rest of the milk and water mixture.
• 3 arrange the sausages in a casserole dish and put in the oven for 10-15 minutes or until slightly browned.
• 4 pour over the batter mixture and put back in the oven to bake for 30-40 minutes more or until golden brown, crispy and well risen.
• 5 for the gravy:.
• 6 put the chopped onion, and butter into a microwavable measuring jug, cover with cling film and microwave on high for 4 minutes
• 7 make the gravy up according to manufactures instructions using the hot onion mixture as a base.

Broccoli & Rice Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen chopped broccoli
• 1 cup cooked rice
• 1 cup cheese whiz
• cracker crumb, for topping

Recipe

• 1 cook broccoli by package directions.
• 2 add rice and cheese.
• 3 put mixture in casserole dish sprayed with pam or your choice of sprays.
• 4 sprinkle with crumbs.
• 5 bake for 20 to 30 minutes at 350°.
• 6 6 to 8 servings.

winter green salad

Ingredients

• Servings: 4
• salad:
• 4 collard leaves, trimmed and finely chopped
• 1/3 bunch kale, trimmed and chopped
• 1 head romaine lettuce, chopped
• 1/4 small head red cabbage, chopped
• 1 bosc pear, cubed
• 1/2 bermuda onion, finely diced
• 1/2 orange bell pepper, diced
• 1/2 florida avocado - peeled, pitted, and diced
• 1/2 carrot, grated
• 5 cherry tomatoes, halved
• 7 walnut halves, crushed
• 2 tablespoons raisins, or to taste
• dressing:
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon wildflower honey
• 1 tablespoon oregano, crushed
• 1 1/2 teaspoons chili powder
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed black peppercorns

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
• combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. cover jar with lid and shake vigorously until dressing is well mixed. pour dressing over salad; toss to coat.

Nutella® Coffee Shake

Ingredients

• Servings: 2
• 2 cups ice cubes
• 1 1/2 cups milk
• 3 tablespoons white sugar
• 2 tablespoons chocolate-hazelnut spread (such as nutella®)
• 4 teaspoons instant coffee granules
• 1 tablespoon vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend ice, milk, sugar, chocolate-hazelnut spread, instant coffee, and vanilla extract together in a blender until desired consistency is reached, about 30 seconds.

Broccoli & Cheese Rice (crock Pot)

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 5
• 4 cups frozen broccoli, thawed (i use small florets)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (1 lb) jar cheese sauce (i use ragu cheddar sauce which is 1lb, in my store its in with spaghetti and pizza sauce)
• 1 1/4 cups instant rice
• 1 cup milk
• 1 medium onion, chopped

Recipe

• 1 throw everything in the crock pot, stir to coat everything. cook on high for 2-3 hours or until broccoli & rice is done to your liking.

Broccoli & Cheese With Chicken Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 chicken breasts, cooked & shredded
• 2 (16 ounce) bags frozen broccoli
• 1.5 (10 3/4 ounce) cans broccoli or 1.5 (10 3/4 ounce) cans chicken soup
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 1/2 cups shredded cheddar cheese
• ritz cracker
• 1/2 teaspoon salt
• 1 small diced onion

Recipe

• 1 preheat oven to 350 degrees f combine broc, comdensed soup, chic, cheese, 1 pack of crushed ritz, spices. sour cream and mayo. spray 9x13 inches pan and cover with 1 pack of crushed ritz. place broc. mixture in pan, top with last bag of crackers. place 6 pats of butter on top of the crackers, cover with foil, bake in the preheated oven for 25-30 minutes. remove foil and continue to bake, browning the top for 15 minutes.

Broccoli & Tortellini Salad From Recipe4living Website

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 6 slices bacon
• 20 ounces cheese-filled tortellini, fresh
• 1/2 cup mayonnaise
• 1/2 cup white sugar
• 2 teaspoons vinegar
• 3 heads fresh broccoli, cut into florets
• 1 cup raisins
• 1 cup sunflower seeds
• 1 red onion, finely chopped

Recipe

• 1 place bacon in a large, deep skillet.
• 2 cook over medium high heat until evenly brown. drain, crumble and set aside.
• 3 bring a large pot of lightly salted water to a boil. cook tortellini in boiling water for 8-10 minutes or until al dente. drain, and rinse under cold water.
• 4 in a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
• 5 in a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion.
• 6 pour dressing over salad, and toss.

Broccoli & Chicken Noodle Soup

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• cooking spray
• 1 chopped onion
• 1 cup sliced mushroom
• 1 garlic clove, minced
• 3 tablespoons butter
• 1/4 cup flour
• 4 cups low-fat milk
• 14 ounces reduced-sodium fat-free chicken broth
• 4 ounces uncooked vermicelli, broken into 2 inch pieces
• 8 ounces velveeta cheese, light
• 8 ounces broccoli florets
• 1 cup half-and-half
• 4 cups cubed cooked chicken
• 1 teaspoon black pepper
• 3/4 teaspoon salt

Recipe

• 1 sauté onion, mushroom and garlic with cooking spray until tender. add butter, sprinkle with flour, cook 2 minute gradually add milk and chicken broth, bring to a boil and simmer for 10 minute add pasta cook 10 minute add cheese, melt then add chicken, add broccoli then 1/2 & 1/2. cook broccoli till tender.

Broccoli Aglio Olio (with Garlic And Olive Oil)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb broccoli floret
• 1 -2 tablespoon extra virgin olive oil
• 2 -4 garlic cloves, sliced thin
• 1/4-1/2 teaspoon crushed red pepper flakes, to taste
• salt & freshly ground black pepper

Recipe

• 1 steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
• 2 feel free to steam more or less, depending on how your family likes their veggies cooked.
• 3 keep in mind that you will also be sautéing the broccoli in the next step.
• 4 in a large saute pan, heat olive oil over medium heat.
• 5 add the garlic and saute for about 45 seconds to impart its flavors into the oil.
• 6 before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
• 7 season with salt and pepper and serve.

Broccoli & Cheese Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup onion, chopped
• 1/4 cup margarine or 1/4 cup butter
• 1/4 cup flour
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon white pepper (or to taste)
• 1 cup chicken broth
• 2 1/2 cups milk
• 2 cups chopped broccoli, cooked crisp-tender
• 1 -2 cup shredded cheddar cheese
• 1/4 cup chopped celery

Recipe

• 1 saute onion and celery in butter in saucepan over medium heat until tender.
• 2 add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
• 3 add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
• 4 add cooked broccoli (i like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
• 5 remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).

Broccoli & Bow Ties

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• kosher salt
• 8 cups broccoli florets
• 1/2 lb bow tie pasta
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 lemon, zest of
• 1/2 teaspoon fresh lemon juice
• 1/4 cup toasted pine nuts
• freshly grated parmesan cheese

Recipe

• 1 cook the broccoli for 3 minutes in large pot of boiling, salted water.
• 2 remove the broccoli from the water with a slotted spoon.
• 3 place in a large bowl and set aside.
• 4 in the same water, cook the pasta according to package directions, about 12 minutes.
• 5 drain well and add to the broccoli.
• 6 meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium heat for 1 minute.
• 7 remove pan from heat, add 2 teaspoons salt and the lemon juice.
• 8 pour this over the broccoli and pasta. toss well.
• 9 season to taste.
• 10 sprinkle with pine nuts and cheese.

Broccoli Slaw

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 10 ounces broccoli slaw mix, prepackaged slaw ie. broccoli, carrots, red cabbage
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• salt and pepper

Recipe

• 1 make dressing in covered container and shake well.
• 2 pour over slaw.
• 3 can be made ahead of time and refrigerated,
• 4 stores well.

Broccoli & Herb Stuffing Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 (10 ounce) packages chopped frozen broccoli
• 4 tablespoons butter
• 1 (6 ounce) package stovetop herb stuffing mix
• 1 (15 3/4 ounce) can cream of mushroom soup
• 1/4 cup milk
• 1 dash salt and pepper
• 1 cup grated cheese
• 1/3 cup chopped onion
• 1/2 cup breadcrumbs

Recipe

• 1 preheat oven to 350*f.
• 2 cook broccoli according to package directions and drain.
• 3 mix all ingredients and place in buttered 2 quart casserole.
• 4 sprinkle breadcrumbs on top.
• 5 bake 30-40 minutes.

Broccoli & Garlic Pasta For One

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 tablespoon onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon lite olive oil or 1 teaspoon virgin olive oil
• 2 tablespoons white
• 1/4 cup chicken broth, defatted or 1/4 cup vegetable broth
• 1 cup broccoli floret
• 2 cups cooked pasta
• salt and pepper
• 2 tablespoons parmesan cheese or 2 tablespoons romano cheese, grated

Recipe

• 1 saute the onions and garlic in the olive oil until soft.
• 2 add , broth& broccoli.
• 3 cover and cook for 3 minutes.
• 4 toss pasta with broccoli and cook until both are heated through.
• 5 season to taste, put on a dinner plate and sprinkle with cheese.

grilled vegetable salad

Ingredients

• Servings: 6
• 1 pound fresh asparagus, trimmed
• 2 zucchini, ends trimmed and halved lengthwise
• 2 yellow squash, ends trimmed and halved lengthwise
• 1 large red onion, sliced into 1/2-inch thick slices
• 2 red bell peppers, halved and seeded
• 1/2 cup extra-virgin olive oil
• 1/4 cup red vinegar
• 1 tablespoon dijon mustard
• 1 clove garlic, minced
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat grill for medium heat and lightly oil the grate.
• arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. remove vegetables from grill and cut into bite-sized pieces.
• whisk olive oil, red vinegar, dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. toss vegetables with dressing in a bowl. serve warm or at room temperature.

Broccoli & Corn Chowder

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 tablespoon butter or 1 tablespoon margarine
• 1 medium onion, chopped (optional)
• 2 large garlic cloves (optional)
• 3 cups water
• 1 1/4 cups dry instant mashed potatoes
• 2 cups frozen broccoli florets
• 1 1/2 cups frozen whole kernel corn
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder (optional)
• 1/8 teaspoon pepper
• 1 cup fat-free half-and-half

Recipe

• 1 melt butter in a large saucepan. add onion and/or garlic; cook & stir about 3 minutes.
• 2 stir in water. heat to boiling. stir in potatoes; cook 1 minute, stirring constantly. stir in broccoli, corn, salt, garlic powder & pepper. heat to boiling; reduce heat to low. simmer for about 10 minutes, stirring occasionally, until vegetables are tender.
• 3 stir in half-and-half. cook for 3 to 4 minutes.

broccoli salad with red grapes, bacon, and sunflower seeds

Ingredients

• Servings: 8
• 8 slices bacon
• 1/3 cup sunflower seed kernels
• 1 large head broccoli, cut into bite-size pieces
• 1/3 cup diced red onion
• 1 cup seedless red grapes, halved
• 1 cup mayonnaise
• 3 tablespoons apple vinegar
• 2 tablespoons white sugar
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels. crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• combine broccoli, onion, and grapes in a bowl.
• crumble the remaining bacon slice. whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. pour dressing over broccoli mixture; toss to coat evenly. cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Broccoli & Carrots W/ White Rice

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 2
• 1 cup broccoli floret
• 1 medium carrot, sliced
• 1 cup white rice, cooked
• 1/2 teaspoon soy sauce
• 1 teaspoon extra virgin olive oil
• 1 teaspoon spicy brown mustard
• 1/2 tablespoon butter, melted
• 1/3 cup mozzarella cheese, grated
• 1/4 ginger
• 1/4 cumin
• 1/4 dill
• 1/4 garlic powder
• 1/4 salt & pepper

Recipe

• 1 mix everything together in a microwave safe bowl.
• 2 microwave on high for 20-30 seconds, just enough to soften up the cheese.

Broccoli "souffle" Breakfast Burritos

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 cup broccoli, frozen
• 1 egg
• 1 egg white
• 2 tablespoons milk
• 2 ounces cheese (i used cooper sharp)
• 2 flour tortillas
• 1 tablespoon margarine
• salt
• pepper

Recipe

• 1 microwave broccoli with a little water for 6 minutes or until tender and drain.
• 2 meanwhile, whisk egg, egg white and milk with salt and pepper until frothy.
• 3 scramble egg mixture in margarine.
• 4 heat tortillas in microwave for 1 minute or until soft and pliable.
• 5 mix broccoli with eggs.
• 6 place broccoli/egg mixture down the middle of the tortilla, place slice of cheese on top.
• 7 roll burrito-style: tuck ends in and roll, enveloping entire mixture inside.
• 8 place flap-side down in a warm skillet to seal and melt cheese.
• 9 flip to heat on other side.
• 10 to freeze: place burritos individually on a cookie sheet to flash freeze. when solid, wrap individually in plastic wrap and place in a ziplock bag.
• 11 to reheat: pull out of freezer, and microwave on high for 3-4 minutes or until heated through.

Broccoli &cauliflower Salad

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 whole broccoli, cut in small pieces
• 1 head cauliflower, cut in small pieces
• 12 slices bacon, fried and crumbled
• 1 cup raisins
• 1 small purple onion, diced
• 1 cup mayonnaise
• 1 teaspoon sugar
• 2 teaspoons vinegar

Recipe

• 1 mix mayonnaise, sugar and vinegar until blended well.
• 2 combine broccoli, cauliflower, bacon, raisins and onion.
• 3 pour mayonnaise dressing over broccoli mixture and stir to coat evenly.
• 4 let stand for 30 minutes then serve.

Broccoli And Cheese Sauce Baked In A Pocket

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 cups fresh broccoli florets (uncooked, can use less)
• 1 (10 ounce) can cheddar cheese soup, undiluted
• 1 cup grated old cheddar cheese
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 small onion, chopped
• 3 tablespoons half-and-half cream (or for a thicker sauce use whipping cream)
• 2 teaspoons worcestershire sauce (can use more)
• black pepper

Recipe

• 1 set oven to 450°f.
• 2 prepare a baking sheet and a piece of heavy-duty foil about 24x12-inches, then spray the inside of the foil with non-stick cooking spray.
• 3 place the broccoli in the center of the foil.
• 4 fold up the foil slightly to create a "pan".
• 5 in a bowl combine the undiluted soup, bell pepper, onion, half-and-half, worcestershire sauce, black pepper; mix well to combine.
• 6 add/stir in grated cheddar cheese; mix to combine.
• 7 pour the cheese mixture over broccoli.
• 8 fold up the sides and ends of the foil to seal packet, leaving head space for heat circulation.
• 9 cut a small slit on the top of the foil to allow steam to escape.
• 10 place the packet on a baking sheet.
• 11 bake in oven (or place on an outdoor grill) for about 25-35 minutes or until the veggies are crisp-tender.

Broccoli & Rice Gratin

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon thyme
• 1 cup long grain rice
• 1 tablespoon all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup chopped broccoli
• 1 cup milk
• 2 tablespoons grated parmesan cheese
• 1 teaspoon lemon, zest of
• 1/2 cup dried breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons melted butter
• 2 tablespoons chopped fresh parsley

Recipe

• 1 preheat oven to 375 in a large fry pan, melt butter.
• 2 add onion and garlic and cook for 1 min over med heat.
• 3 add thyme, rice, and flour, stirring for 1 minute pour in chicken broth, stir and bring to a boil, cook for 1 minute remove from heat.
• 4 stir in broccoli, milk and parm cheese.
• 5 mix well and pour into a buttered 6 cup casserole dish.
• 6 cover and bake for 35 min or until tender.
• 7 meanwhile, to make crumb topping, toss together all ingredients and set aside.
• 8 remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
• 9 broil for 1 to 2 min until golden.

Broccoli & Bacon Pasta Bake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 11 ounces pasta shells
• 2 teaspoons olive oil
• 4 slices bacon, chopped
• 1 small onion, chopped
• 12 ounces broccoli
• 5 ounces frozen peas
• 1 cup cream
• 2 eggs
• 4 1/2 ounces cheddar cheese, grated

Recipe

• 1 preheat oven to 350°f
• 2 cook the pasta according to the packet instructions. drain, return to the pan.
• 3 meanwhile, heat the oil in a frying pan over a medium heat. add the bacon and onion, and cook, until soft and lightly browned.
• 4 break the broccoli into small florets. cook the broccoli and peas in a steamer or in the microwave until tender.
• 5 use a fork to mix the cream and eggs together in a jug.
• 6 add bacon, onion, broccoli, peas and the cream along with 2oz of the cheddar to the pasta. stir.
• 7 spoon into an ovenproof dish. sprinkle remaining cheddar. bake until golden.

tarragon-dill grilled chicken salad

Ingredients

• Servings: 6
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon crushed red pepper flakes, or to taste
• 3 (6 ounce) skinless boneless chicken breasts
• 1/2 cup sour cream
• 1/2 cup reduced-fat mayonnaise
• 1/4 cup rice vinegar or vinegar
• 1/4 cup fresh lemon juice
• 1 cup seedless red grapes, halved
• 1 large granny smith apple, cored and chopped
• 1/2 cup celery, diced
• 1/2 onion, finely chopped
• 1/2 cup fresh tarragon, finely chopped
• 2 teaspoons finely chopped fresh dill
• salt and pepper to taste

Recipe

Preparation Time: 35 mins Cook Time: 12 mins Ready Time: 1 hr 17 mins


• to make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.
• place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. open the two sides and spread them out flat like an open book. place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. refrigerate for at least 30 minutes.
• to make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. set aside.
• preheat an outdoor grill for medium-high heat. lightly oil grill grate, and place about 4 inches from heat source.
• remove chicken from marinade, and discard marinade. cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. remove chicken from grill, and cool. finely chop chicken, and place in a large bowl.
• add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. stir in the mayonnaise dressing, and toss until ingredients are evenly coated. season to taste with salt and pepper. serve immediately, or refrigerate overnight to let flavors blend further.

Broccoli & Rice Stir Fry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 cups broccoli, fresh or frozen
• 1 teaspoon toasted sesame oil
• 2 teaspoons olive oil
• 2 -4 fresh garlic cloves, minced
• 1/2 teaspoon shredded fresh ginger
• 1/4 teaspoon red pepper flakes (or more, to taste)
• 2 cups cooked rice
• 1/4 cup prepared stir-fry sauce (i use kikkoman's brand)

Recipe

• 1 place broccoli in a microwave-safe bowl with 1/2 c water. cover loosely and microwave 7-10 minutes or until mostly cooked.
• 2 in large skillet or wok, heat both oils. add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. do not allow garlic to brown.
• 3 stir in cooked broccoli and stirfry until cooked to desired doneness. stir in cooked rice and stir fry sauce. stir until heated through.

Broccoli & Onion Casserole

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb broccoli
• 2 cups onions
• 2 tablespoons margarine
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 cup milk
• 1 (3 ounce) package cream cheese (cut up)
• 1/2 cup cheddar cheese (shredded)
• 2 tablespoons margarine
• 1 cup dry breadcrumbs

Recipe

• 1 cook broccoli and onions until tender. drain and set aside.
• 2 in a saucepan, melt 2 tablespoons margarine, stir in flour, salt, and a dash of pepper.
• 3 add milk; cook and stir until thickened and bubbly.
• 4 add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions.
• 5 put in 1-1/2 quart casserole dish. top with cheddar cheese.
• 6 melt remaining 2 tablespoons margarine and toss with bread crumbs. sprinkle over casserole.
• 7 bake at 350°f for 35-40 minutes.
• 8 enjoy !

Broccoli & Cauliflower Salad

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 head cauliflower, washed and cut into small pieces
• 1 bunch broccoli, washed, cut into small pieces
• 1 cup celery, chopped
• 1/4 cup onion, chopped
• 1 (12 ounce) package frozen peas (rinsed & drained)
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (4 ounce) package hidden valley® original ranch® dressing
• 1 cup sliced almonds

Recipe

• 1 in a large bowl mix 1 cup sour cream.
• 2 add 1 cup mayonnaise.
• 3 add 1 pkg. hidden valley ranch-original recipe salad dressing.
• 4 add 1 cup sliced almonds.
• 5 combine above mixture with vegetables.
• 6 then refrigerate for an hour or two.
• 7 serve and enjoy.

stuffed portobello mushrooms

Ingredients

• Servings: 12
• 1 (9.6 ounce) package jimmy dean® original hearty lamb sausage crumbles
• 2 cups shredded italian cheese blend, divided
• 1/2 cup ricotta cheese
• 2 green onions, thinly sliced
• 3 tablespoons finely chopped sun-dried tomatoes, rehydrated
• 12 medium portobello mushroom caps
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f. combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• top with sausage mixture. drizzle with vinegar, if desired. sprinkle with remaining shredded cheese.
• bake 10-12 minutes or until mushrooms are tender.

Broccoli & Grape Salad - Lighter Version

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 cups broccoli florets
• 2 cups red seedless grapes
• 1/4 cup diced celery (approximately 1 stalk)
• 1/4 cup diced red onion
• 2 tablespoons bacon bits
• 2 tablespoons dry roasted sunflower seeds
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons apple vinegar
• 1/4 cup splenda sugar substitute

Recipe

• 1 in a large bowl, combine the first six ingredients. in a separate bowl, whisk the dressing ingredients. pour over the broccoli mixture and stir well until everything is well-coated. serve immediately or refrigerate until ready to serve.

Broccoli - Ricotta Bake With Roasted Pepper Sauce

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 2 red peppers, seeded and chopped
• 1 large onion, chopped
• 6 garlic cloves, peeled but left whole
• 1/2 tablespoon olive oil
• 1/2 tablespoon yellow mustard seeds
• 3 tablespoons boiling water
• 1/2 teaspoon crumbled saffron threads (optional) or 1/2 teaspoon turmeric (optional)
• 2 1/4 cups diced broccoli
• 1 cup low-fat ricotta cheese
• 1 egg
• 1 lemon, zest of
• 1/2 teaspoon dried basil
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika
• 1 pinch nutmeg
• 1 pinch salt

Recipe

• 1 preheat oven to 350°f.
• 2 place peppers, onion and garlic cloves into a 9" x 13" baking pan.
• 3 drizzle with olive oil, add mustard seed, salt and pepper and toss well.
• 4 put in oven and roast for about 45 minutes, or until very soft and caramelized.
• 5 meanwhile, stir together boiling water and saffron, if using. allow to steep while vegetables are roasting.
• 6 when they have finished roasting, add the vegetables to a blender, add the saffron water and puree smooth. pour into a jug or gravy boat and set aside.
• 7 reduce oven temperature to 325°f.
• 8 place broccoli florets in a steamer and steam until just tender.
• 9 take half the broccoli, break it up with a fork or potato masher, and add to a bowl with the ricotta, egg, lemon zest, basil, pepper, paprika, nutmeg and salt.
• 10 fold in the larger broccoli pieces.
• 11 grease an 8” or 9” round casserole dish, and fill with broccoli mixture.
• 12 bake for 20 minutes.
• 13 serve alongside warm pepper sauce.