Broccoli Cheese Soup

Broccoli Cheese Soup Ingredients 6 tablespoons unsalted butter 1 small onion, chopped 1/4 cup all purpose flour 2 cups half and half 3 cups low sodium chicken broth 2 bay leaves 1/4 teaspoon freshly grated nutmeg kosher salt and freshly ground pepper 4 cups broccoli florets (about 1 head) 2 cups (8 oz.) grated white cheddar cheese, plus more for garnish 1/2 cup (4 oz.) grated asiago cheese Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth. Return to the pot. (Or puree the soup in the pot with an immersion blender). Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Broccoli Patties

Broccoli Patties... 8 broccoli patties Ingredients: 2 teaspoons olive oil 2 cloves garlic - minced 1/2 onion - chopped 1 (12 ounce) bag fresh or frozen broccoli 3/4 cup panko wheat breadcrumbs or homemade bread crumbs 1/3 cup parmesan cheese or greek yogurt 2 eggs - beaten salt/pepper instructions: preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl. To the same bowl, add the panko, the yogurt, eggs, and salt/pepper to taste. Mix together and form into patties, place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Curried Mushroom and Broccoli

Curried Mushroom and broccoli
16 oz. Fresh Mushroom
Small head of broccoli (crown)
1 T. Curry powder
Asiago Cheese (grate yourself)
Butter
Melt butter in pan, saute mushroom in pan, add curry and mix, add broccoli and put lid on to 'steam' broccoli. Put into individual dishes and grate fresh asiago over top and enjoy!!!!

Crunchy Baked Broccoli

Preheat oven to 375°
Chop a head of broccoli (do not rinse!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up (my daughter loves to do this part)
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

Broccoli Cheese Soup for the Crockpot

Broccoli Cheese Soup for the Crock Pot

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1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions:

1 Sauté onion and green pepper in butter.
2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Cheddar Broccoli Rice Cups

Cheddar Broccoli Rice Cups




2 cups cooked rice

1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Hidden Valley Ranch Dressing
2 eggs, lightly beaten
1/2 teaspoon salt
Pepper to taste

Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Crockpot Beef and Broccoli

Crock Pot Beef and Broccoli




Ingredients

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Skinny Broccoli Salad

Skinny Broccoli Salad




Ingredients

2 heads fresh broccoli, chopped

1 head fresh cauliflower, chopped

1/2 cup chopped red pepper

1/2 cup chopped green pepper

1/2 red onion, chopped

1/2 cup green olives

1 cup tomatoes, chopped

1 cup reduced fat sharp cheddar cheese, shredded

1 cup reduced-fat ranch dressing




Instructions

Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.




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