BROCCOLI RICE
Preheat the oven to 350 F. Mix together 1 c. cooked rice, 1 pkg. frozen broccoli, chopped onion, 1 sm. jar Cheese Whiz, 1 can cream of mushroom soup, and 1/4 can milk. Bake for 45 min.
OVEN ROASTED BROCCOLI
Preheat the oven to 425. Put broccoli florets in a bowl. Drizzle with olive oil, a little lemon juice, and seasoning of choice. Toss to coat. Lay in a single layer on a baking sheet lined with foil or parchment paper. Roast for 16-20 minutes until fork tender & lightly browned. Put back in the bowl, and toss with freshly ground black pepper and grated Parmesan cheese.
BROCCOLI AND GRAPE SALAD
Mix dressing of 1 c. mayonnaise, 1/2 c. sugar, and 1 T. vinegar and set aside. For salad, mix 1 bunch broccoli (tops only), 1 c. chopped celery, 1/4 c. finely chopped onion, 1 c. red grapes. 1 c. green grapes, and 1 lb. bacon (fried crisp and crumbled). Pour dressing over salad, mix well, and refrigerate.
FRUIT AND NUT BROCCOLI SALAD
Combine 1 bunch broccoli (tops only) broken into bite-size pieces, 1/2 c. raisins, 1/2 c. dried cranberries, 1/2 c. dry-roasted sunflower seeds, and 1 c. chopped walnuts or pecans in a medium bowl. In a small bowl, mix 1 c. mayonnaise, 1/2 c. sugar, and 2 T. apple cider vinegar until well-blended. Gently toss dressing into the salad mixture to thoroughly coat. Cover and refrigerate for at least an hour before serving. Store in an air-tight container in the refrigerator.
Broccoli Cauliflower Salad
Ingredients
1 head each of chopped broccoli and cauliflower
Half a pound of cooked, crumbled bacon
1 cup of shredded cheese
Dressing
1 cup of mayonnaise
1 cup of sour cream
1/4-1/2 cup of sugar
Salt and pepper.
Directions
Combine chopped broccoli, chopped cauliflower, cooked and crumbled bacon, and cheese. Mix the dressing, and pour over the salad, and chill. The salad needs to be made at least an hour before serving. Note: You can always add onions, boiled eggs, peas, or whatever else you like.
Bow Tie Broccoli Fruit and Walnut Salad
Ingredients
1 Gala Apple, chopped small
1 pear, chopped small
2 cups broccoli florets
1 cup red onion, chopped very small
3 cups cooked bow tie pasta
1 cup dried cranberries
1 cup walnuts, chopped
The Dressing
1 cup mayonnaise
4 tablespoons honey
1/4 cup apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
Instructions
In a very large mixing bowl, toss together the chopped apple, pear, onion, and broccoli florets. Add the cooked bow tie pasta. and toss well. Toss the cranberries into the salad mix. For the dressing: In a small mixing bowl, whisk the mayonnaise, honey, salt, pepper, and apple cider vinegar. Mix until completely blended. Pour the dressing over the salad, and toss well. Sprinkle the top of the salad with walnuts.
Slow Cooker Mongolian Chicken
Ingredients
1 lb boneless skinless chicken breasts or thighs
2 Tbsp. cornstarch
1 tsp. baking soda
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. coarse black pepper
3/4 cup water
2 Tbsp. rice wine vinegar
2 Tbsp. chili garlic sauce
1/2 cup hoisin sauce
2 Tbsp. brown sugar
3 garlic cloves minced
1" piece ginger root thinly sliced
1/2 cup diced mini red sweet peppers (or red bell pepper)
1 small white onion diced
4 cups broccoli fresh or frozen (frozen thaws quickly in the slow cooker)
Optional toppings
2 red chili peppers sliced (mini sweet bell peppers)
2 tsp. sesame seeds
Instructions
Cut chicken breast into cubes. Add to a large mixing bowl, and toss with cornstarch, baking soda, salt, red pepper flakes, and black pepper. In a separate mixing bowl, combine water, rice wine vinegar, chili garlic sauce, hoisin sauce, brown sugar, garlic, ginger, white onions, and sweet red peppers. Whisk and then pour into the bowl with chicken, and toss to coat. Add ingredients to the slow cooker. Cook on low for 4.5 hours. After the 4.5 hours is up, stir in the broccoli florets. Cook an additional 30 minutes on high. Garnish with remaining red chili pepper slices, green onions, and sesame seeds. Serve with rice. Transfer leftovers to an airtight container, and store them in the refrigerator. They will keep for up to 5 days. To reheat, heat a skillet over medium heat, and add the leftovers. Cook and stir until warm throughout. Add a little water to make it saucier. Variations: A little more heat: To increase the heat, try 3-4 tablespoons of Asian sweet chili sauce and 1-2 teaspoons of sriracha. Use more or less of each ingredient according to the amount of heat you want. Sriracha adds pure spice. Tweak the flavor: Adding brown sugar will give your dish a sweeter taste, while adding Asian sweet chili sauce will give it a sweeter and spicier kick. Add more veggies: Besides the broccoli, you can add just about any veggie your heart desires. Stir fry veggies offer a good combination, or you could go all out with zucchini, mushrooms, asparagus, and/or cauliflower.
Personally, I like it roasted with garlic and sprinkled with parmesan afer it comes out of the oven.