Tag: broccoli

Beef & Broccoli Stir-Fry

This BEEF & BROCCOLI recipe is better than take out.

INGREDIENTS
1 tbsp olive oil
1 lb flank steak, trimmed of fat and sliced thin against the grain
½ cup low sodium soy sauce
2 tbsp cornstarch
3 cloves garlic, minced
3 tbsp white wine
3 tbsp brown sugar
1 tsp fresh ginger, minced or dried ground ginger
2 tbsp sesame oil
1 tbsp Sriracha sauce, or to taste
½ cup beef broth
2 heads broccoli, cut into small florets
1 can whole mushrooms
INSTRUCTIONS
In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.
Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)
Serve over rice or noodles.

[amd-yrecipe-recipe:14]

Tags Asian, beef, broccoli, Chinese, mushrooms, stir-fry

Chicken Crockpot Main Dish

Crockpot Ranch Chicken

Here’s a delicious crockpot meal that’s simple to put together and is bursting with savory ranch flavor: Crockpot Ranch Chicken. Boil up your favorite pasta and stir it all together for a one pot wonder. This is a great crockpot recipe for a weeknight dinner.

Ingredients:

1 1/2 pound chicken breasts, cut into chunks
1 envelope ranch dressing mix
1 envelope chicken gravy mix
1 1/2 cups chicken stock
6 ounces cream cheese
1/4 cup julienned sun-dried tomatoes
1 cup lightly steamed broccoli florettes
1 small can sliced mushrooms (or 1/3 cup sliced, sauteed fresh mushrooms)

Directions:

Coat inside of crockpot with butter. Add next four ingredients, cover with lid and cook on low for 3 hours or until chicken breasts are cooked all the way through.

Stir in softened cream cheese. After it has had a chance to melt a bit, whisk to incorporate into sauce. Add the sun-dried tomatoes, broccoli and mushrooms. Cook for 20 minutes on low.

Meanwhile, boil a box of pasta according to package directions. (I used Bow-tie pasta.) Drain pasta and stir into the Crockpot Ranch Chicken, stirring to coat the pasta with the delicious sauce.

Serve with garlic bread and a salad.

Crockpot Ranch Chicken Recipe

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Sharon Springfield

Tags broccoli, Chicken, crockpot, main dish, Pasta, Ranch

Broccoli Salads Side Dishes Vegetables

Broccoli Salad

This fresh broccoli salad could not be easier. It goes together in a few minutes and is a real crowd pleaser! 🙂

All you need is:

fresh broccoli florets (organic if possible)
T. Marzetti’s Slaw Dressing
1/4 red onion, diced
1 snack size package of raisins
1 cup grated cheddar cheese*

Wash and cut the broccoli florets off the stalk. Cut the big pieces into bite sized pieces. Combine the rest of the ingredients in a large bowl and mix it all up. *The pic above doesn’t show the cheese because I omitted it for a dairy free version.

Chill well. Stir it around before serving to coat the broccoli with the dressing. If you like, you can stir in chopped walnuts or pecans or sunflower seeds.

Sharon Springfield

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Broccoli Salad

Tags broccoli, salad, veggie

Soups

Broccoli Cheese Soup

This creamy, cheesy broccoli soup tastes just like Panera’s Broccoli Cheese soup. It’s so easy to make and is filling enough to be a meal in itself. Serve with a baguette or your favorite rolls.

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli***
1 cup carrot, julienned
8 ounces grated sharp cheddar cheese
salt and pepper

***Cut off the florets from head of broccoli. Peel tough skin off the stem, discard. Dice tender part of stem.

Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be puréed in a blender. Return to heat and add cheese.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

4 Servings

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Sharon Springfield

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Broccoli Cheese Soup

Tags broccoli, Cheese, soup

Casseroles Main Dish

Chicken Divan Casserole

This Chicken Divan Casserole is one of my family’s favorite recipes. It’s an all-in-one dinner which makes clean up really easy!

Chicken Divan Casserole

2 cups water
1 cup rice
2 cups broccoli florets
2 cups chopped cooked chicken
1 can cream of chicken soup (or homemade)
1 can cream of mushroom soup
1 cup mayonnaise
¾ cup milk
1 tablespoon lemon juice
2 teaspoons curry powder
fresh ground pepper
Panko bread crumbs

Preheat oven to 350° F.

Bring 2 cups water to a boil, add the rice, cover and simmer for 20 minutes. Add broccoli in the last 10 minutes.

In a large mixing bowl, whisk together the soups, mayonnaise, milk, lemon juice and curry powder until blended and smooth. Stir in the chicken, rice and broccoli and combine well. Pour into a 2 quart casserole dish. Grind pepper over top and sprinkle with Panko crumbs.

Cover casserole with foil and bake for 30 minutes, uncover and bake for an additional 15 minutes.

Chicken Divan Casserole

Sharon Springfield

Tags broccoli, casserole, Chicken

Broccoli Casseroles Holidays Rice Side Dishes Vegetables

Low Fat Broccoli Rice Casserole

Post author By Sharon
Post date November 19, 2012
No Comments on Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole. This is a spin off of a recipe from my mother-in-law that used Minute Rice, frozen broccoli and Cheez Whiz. I’m more into fresh foods, the less processed the better, so I healthy-tized it. But it’s still creamy and cheesy and really great. Hope you’ll try it and love it too!

Low Fat Broccoli Rice Casserole Ingredients:

2 cups water
1 cup rice
2 cups fresh broccoli florets
1 package fresh mushrooms, sliced
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 soup can low fat milk
2 cups shredded cheddar
salt & pepper

Low Fat Broccoli Rice Casserole Instructions:

In a medium saucepan, bring salted water to a boil, add rice, lower heat to a simmer and steam with lid on for 10 minutes. Add the broccoli and mushrooms and continue to cook until the rice and broccoli are tender, approximately another 10 minutes. Stir in the rest of the ingredients, reserving 1/2 cup of cheese. Spread into a buttered casserole dish and sprinkle reserved cheese on top. Bake at 350°F oven for 30 minutes.

This low fat broccoli rice casserole can be vegetarian friendly if you use 2 cans cream of mushroom soup and omit the cream of chicken soup. When I was a vegetarian, this was something I used to make frequently for dinner.

Give this Low Fat Broccoli Rice Casserole a try this Thanksgiving.

Don’t forget to check out the other posts in my blog. This week I’m featuring my favorite Thanksgiving dishes with you.

Low Fat Broccoli Rice Casserole

Sharon Springfield

Tags broccoli, casserole, Rice

Bacon Broccoli Casseroles Ham Hash Brown Potatoes

Hashbrown Strata

Nonstick cooking spray

2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
Fresh basil sprigs (optional)

Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.
Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.
Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.

Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.

Serves 8

Tags bacon, broccoli, casserole, Cheese, ham, hashbrowns, potatoes, strata