Broccoli Soup
Ingredients:
2 tsp olive oil
1 medium onion, finely chopped
2 stalk celery, finely chopped
2 medium potato, peeled and cubed
2 bags frozen broccoli cuts
4 chicken bouillon cubes dissolved in 4 cups hot water.
1 1/2 cups nonfat milk
Preparation:
- Heat water in a measuring cup in the microwave on high for 2 minutes.
- Add bouillon cubes and let stand.
- Heat oil on medium heat in a soup pot or Dutch oven.
- Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add potato and broccoli.
- Stir bouillon cubes to dissolve in water.
- Pur broth and milk into the Dutch oven and bring to a boil for 2 minutes.
- Reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
- Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth.
- Return soup to pot and heat gently until ready to serve.
Broccoli Stir-Fry with Rice
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 large head broccoli, cut into small pieces with stalks
1 onion, diced
1 red pepper, sliced
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tsp soy sauce
1 tbsp teriyaki sauce
1 tbsp honey
DIRECTIONS
1. Saute broccoli, pepper, onion, garlic in olive oil until onions are just begin to clear.
2. Add soy sauce, teriyaki, honey, salt, and pepper.
3. Cook for another 5 minutes and remove from heat.
4. Prepare rice according to the package directions.
5. Put broccoli mixture on top of rice and serve hot.
Fresh Broccoli Salad
Ingredients
2 teaspoons balsamic vinegar
1/2 lemon, zested
1 teaspoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
Pinch freshly ground black pepper
1/4 cup olive oil
1 large head broccoli, rinsed, trimmed and sliced thinly on a mandolin
1 medium tomato diced
1 tablespoon fresh basil leaves
Directions
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and tomatoes and toss to coat. Cover and place in the refrigerator for 1 hour.
Oven Roasted Broccoli
Ingredients
1 large head broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely grated Parmesan
Directions
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt. Spread in baking pan.
Place in the oven and roast just until the broccoli is tender, 8 to 10 minutes. Remove from the oven, toss in the cheese and serve immediately
BROCCOLI CASSEROLE
INGREDIENTS:
2 bags frozen broccoli cuts
1 onion (chopped finely)
2 8oz container of lite/nonfat cream cheese
¼ cup butter
¼ cup breadcrumbs
DIRECTIONS:
1. Boil broccoli until tender.
3. Put broccoli into greased casserole dish.
4. Cut up onion into very small pieces (minced).
5. “Melt” cream cheese, butter, and onion in the microwave for 2 minutes until soft and creamy. Stir to combine.
6. Pour cream cheese and onion mixture over broccoli.
7. Cover with breadcrumbs.
8. Bake at 300 for 30 minutes.
Bright and Zesty Broccoli
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons grated orange zest
1 teaspoon red pepper flakes
2 heads broccoli, cut into small pieces with stalks peeled
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons freshly squeezed orange juice
DIRECTIONS
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot.