Stacie Allred's Broccoli Salad

Stacie Allred via Lisa Riding

Ingredients:
Salad:
4 C Broccoli tops, cut into bite-sized pieces
1/2 C Green Onions
1/2 C Sunflower Seeds
1 C Craisins
1 C Red Seedless Grapes, sliced in half
1/2 lb Bacon, cut up, fried and drained

Dressing:
1 C Mayonnaise
1/3 C Sugar
1 Tbsp Apple Cider Vinegar

Directions:

1. Mix salad ingredients well.
2. Mix dressing in a separate bowl.
3. Pour dressing over salad and toss well.
4. Cover and refrigerate for at least one hour prior to serving.
5. When ready to serve, stir well again.

Produce: Refrigerate or Room Temp?

FB Source: Julie Morgan

Slimmed-down Broccoli and Cheddar Soup

FB Source: 

Carl Barbaro

Ingredients:
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced

Directions:

1. Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately (in separate bowls).
2. Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes.
3. Add the flour and cook, stirring, until lightly toasted, about 2 minutes.
4. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
5. Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
6. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. 
7. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Recipe adapted from http://www.foodnetwork.com/

Broccoli Patties

Source: Ty Jackson

Ingredients:
2 tsp vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten
salt/pepper

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
2. 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.
3. 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.
4. To the same bowl, add the panko, the cheeses, eggs, sauteed onion and garlic, and salt/pepper to taste.
5. Mix together and form into patties, place on the prepared baking sheet.
6. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Cheesy Quinoa and Broccoli Patties

Living Happy and Healthy

Ingredients:

1/2 cup quinoa
1 cup water
5 large broccoli florets
1 small onion, diced
1/4 cup breadcrumbs
1/4 cup shredded cheese
1 large egg
Salt and Pepper for seasoning
Olive oil for cooking

Directions:

1. First, cook your quinoa according to the directions on the packaging. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn't take longer than 15 minutes), put it on a plate and let it cool completely.
2. Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely.
3. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
4. Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
5. Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 - 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.

Broccoli Cheese Soup

Jennifer Park

Back By Popular Demand!
Broccoli Cheese Soup Recipe

Ingredients
•2 cups sliced fresh carrots
•2 cups broccoli florets
•1 cup sliced celery
•1-1/2 cups chopped onion
•1/2 cup butter
•1/4 cup all-purpose flour
•1 can (10-1/2 ounces) condensed chicken broth, undiluted
•4 cups whole milk
•1 cup of cheddar or marble cheese, shredded

Directions
•In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
• In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).

Baked Broccoli Bites

Mommy Made

Ingredients:
Head of broccoli
2-3 cloves of garlic, minced
2 Tbsp olive oil*
salt and pepper to taste

Directions:

1. Preheat oven to 375°
2. Line a baking sheet with foil for easy cleanup.
3. Chop a head of broccoli (do not rinse immediately prior to preparing!)
4. Put broccoli, garlic, olive oil, and a few shakes of salt and pepper in a plastic zipper bag.
5. Shake it well.
6. 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!

*Stacie says: I use unrefined coconut oil in all of my cooking dishes, and in this one, it is FABULOUS! 

Oriental Ramen Broccoli Cole Slaw

Fun Recipes

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

Directions:

1 Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.

2 Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.

3 In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.

4 Toss before serving.

Baked Cheddar-Broccoli Rice Cups

Source: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups/

Ingredients:
1 10 – ounce thawed broccoli
1 cup chicken stock
1 cup white rice
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favourite kind)
1/2 tsp salt and pepper – to taste

Directions:

1. Boil rice.
2. Move cooked rice to a bowl to cool for a minute.
3. Throw in all the ingredients, but only use 1/2 of the cheese.
4. Grease an 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
5. Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

Originally sourced from: James R. Davis Sr.

Broccoli Cheese Soup for the Slow Cooker

Erin Pawley

Broccoli Cheese Soup for the Slow Cooker

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.

Slow Cooker Beef and Broccoli

Carrie Luscombe

CROCKPOT BEEF AND BROCCOLI

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, 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. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
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.

Breakfast Egg Muffins To Go

Melanie Landau Kerwin

Breakfast Egg Muffins To Go

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can't mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go! No unhealthy trip to Micky D's. ;

Lots of variations Enjoy!

Yield - 12 muffins

1/2 pound ground Italian pork or turkey sausage
4 ounces frozen chopped broccoli florets
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions

1. Preheat oven to 350 degrees F.
2. Heat skillet over medium heat. Add sausage and cook until no longer pink.
3. In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.
4. If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).
5. In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.
6. In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.
7. Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

Skinny Broccoli Salad

Tonya Stairs

SKINNY BROCCOLI SALAD
(This recipe came from my Weight Watchers page of healthier recipes.)

2 stalk(s) uncooked broccoli, Chopped
1 head(s) (medium) uncooked cauliflower, Chopped
1/2 cup(s) sweet red pepper(s), Chopped
1/2 cup(s) green pepper(s), Chopped
1 large fresh tomato(es), chopped
1/2 large uncooked red onion(s), Chopped
1 item(s) (large) large canned ripe black olive(s), 1 cup chopped
1/2 cup(s) low-fat shredded cheddar cheese
1 1/2 cup(s) fat free Ranch dressing (I changed the dressing to Ranch because I liked it better with Ranch.)