Search Results for "broccoli"
Recipe Results 4 of 21 pages
Broccoli Potato Soup
Broccoli Potato Soup Ingredients: 4 cups broccoli (chopped) 1 onion (small, chopped) 4 cups chicken or vegetable broth 1 cup evaporated milk 1 cup mashed potatoes, instant (prepared in water; or use leftover.) salt and pepper (to taste, optional) 1/4 cup cheddar cheese, shredded (or American) Directions: Wash hands. Combine broccoli, onion, and broth in
Beef and Broccoli Stir Fry
Beef and Broccoli Stir Fry Ingredients: 1 pound boneless beef top round steak cut into 3 inch strips 1 garlic clove minced 1 1/2 Tbsp. ginger 2 Tbsp. low sodium soy sauce 1 bunch broccoli 2 Tbsp. olive oil 1/2 cup water 1 1/2 cups low-sodium beef broth 1 1/2 Tbsp. corn starch Directions: Combine
One Dish Broccoli & Mushroom Bake
One Dish Broccoli & Mushroom Bake Ingredients for rice layer: 1 cup basmati rice 1 tablespoon olive oil ¼ teaspoon salt Ingredients for veggie layer: 8 oz fresh sliced mushrooms 2 cups chopped broccoli florets ½ large onion, chopped 2 + ½ cups vegetable broth 3 cloves of garlic, crushed 3 tablespoons nutritional yeast 2
Creamy Chicken-Broccoli Casserole
Creamy Chicken-Broccoli Casserole Yield: 6 servings Ingredients: 13.25 oz whole-wheat packaged spiral-shaped pasta like fusilli (or ¾ (16 oz.) package) 1 1/2 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch pieces) 3/4 teaspoon salt-free, dried Italian spice blend 15 1/4 oz. canned whole kernel corn (drained, rinsed) 16 ounces packaged, frozen
Roasted Broccoli
Roasted Broccoli Ingredients: 3-4 stalks of broccoli (about 21 ounces by weight) 1 tablespoon of olive oil ½ teaspoon lower sodium seasoned salt Directions: Rinse the broccoli in cold water. Using a cutting board, cut about 3-4 inches off of the bottom stems. Slice each stalk of broccoli into four or more pieces and place
Crunchy Broccoli Walnut Salad
Crunchy Broccoli Walnut Salad Courtesy of: Cleveland Clinic Yield: 4 servings Salad: 1 cup broccoli florets ¼ cup chopped red onion 1 cup shredded carrot ¼ cup chopped red bell pepper 3 Tbsp sunflower seeds (unsalted) 1/3 cup chopped walnuts ½ cup mandarin oranges, canned in juice Dressing: 1 tsp minced garlic 1 tsp Dijon
Broccoli Sausage Frittata
Broccoli Sausage Frittata Ingredients: 6 ounces broccoli florets 2 precooked Italian sausage links 1 small leek 1 tablespoon unsalted butter 8 large eggs 1 tablespoon chopped fresh oregano or parsley leaves ¼ teaspoon freshly ground black pepper 1 avocado, peeled, pitted and diced Directions: Preheat the oven to 400°F. Fill a 4- to 5-quart pot
Broccoli Cheese Egg White Scramble
Broccoli Cheese Egg White Scramble Yield: 4 servings Ingredients: 1 1/2 cups finely chopped fresh or frozen (thawed) broccoli florets 1/4 cup water 8 extra-large egg whites or 1 1/4 cups egg white substitute 1/2 cup skim milk 1/4 teaspoon ground black pepper 2 whole-wheat English muffins, split and toasted 1/4 cup shredded cheddar cheese
Fish Tacos with Broccoli Slaw
Fish Tacos with Broccoli Slaw Courtesy of: American Heart Association Yield: 4 servings Ingredients: 1 cup water 4 firm white fish fillets (about 4 ounces each), such as cod or halibut, 3/4 to 1 inch thick, rinsed and patted dry 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon garlic powder 2 cups broccoli
Broccoli-Cheese Soup
Broccoli-Cheese Soup Yield: 4 servings Ingredients: 2 1/2 cups chicken broth 6 ounces chopped, fresh broccoli OR 10 ounces frozen, chopped broccoli (thawed) 1 medium carrot (chopped) 1 medium rib of celery (chopped) 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 cup half-and-half 3 tablespoon all-purpose flour 1/2 cup shredded sharp Cheddar
