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Posts Tagged ‘broccoli’

Ham & Broccoli Pasta

Ham & Broccoli Pasta

Ingredients
4-1/2 cups uncooked bow tie pasta (12 ounces)
1 package (16 ounces) frozen broccoli florets
3 cups cubed fully cooked ham
1 carton (8 ounces) spreadable chive and onion cream cheese
1/3 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper

Directions
In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain and set aside.

In same pan, combine remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine. Yield: 6 servings.

Recipe found here: Ham & Broccoli Pasta

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Creamy Noodle Casserole

Creamy Noodle Casserole

Ingredients
1 package (12 ounces) egg noodles
1 package (16 ounces) frozen broccoli cuts
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1/3 cup butter, cubed
1/2 cup half-and-half cream
1/4 teaspoon each garlic powder, salt and pepper

Directions
In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.

Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Yield: 8 servings.

Recipe found here: Creamy Noodle Casserole

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Rainbow Quiche

Rainbow Quiche

Ingredients
Pastry for single-crust pie (9 inches)
1-1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 each small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 ounces) shredded Mexican cheese blend
6 Eggland’s Best® Eggland’s Best Eggs, lightly beaten
1-3/4 cups 2% milk
1/2 teaspoon salt

Directions
Preheat oven to 350°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk eggs, milk and salt; pour over cheese.

Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.

Editor’s Note: You may also use this recipe to fill two frozen 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.

Recipe found here: Rainbow Quiche

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Ham & Broccoli Frittata

Ham & Broccoli Frittata

Ingredients
6 eggs, lightly beaten
1-1/4 cups shredded Swiss cheese, divided
1 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup chopped fresh broccoli
1 tablespoon butter

Directions
In a small bowl, whisk the eggs, 1 cup cheese, ham and pepper; set aside. In a 10-in. ovenproof skillet, saute broccoli in butter until tender. Reduce heat; add egg mixture. Cover and cook for 4-6 minutes or until nearly set.

Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Recipe found here: Ham & Broccoli Frittata

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Cheesy Chicken & Broccoli Rice

Cheesy Chicken & Broccoli Rice

what you need
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed

make it

COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.

STIR in broth. Bring to boil.

ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.

kraft kitchens tips

SHORTCUT To quick-thaw frozen broccoli, microwave for about half the cooking time specified on the package.

SHORTCUT Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast for the cut-up fresh chicken. Bring broth to boil in large skillet. Add chicken strips, rice, VELVEETA and broccoli; mix well. Continue as directed.

SUBSTITUTE Substitute 1 pkg. (16 oz.) frozen vegetable blend, thawed, for the broccoli.

Recipe found here: Cheesy Chicken & Broccoli Rice

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Broccoli Stuffing Casserole

Ingredients
1 cup mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten
2 pkgs (10oz each) frozen chopped broccoli, cooked and drained
2 tablespoons minced onion
1 cup grated sharp Cheddar cheese
1 tablespoon Worcestershire sauce
1 tsp seasoned salt
pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons butter

Preparation
Grease a 2-quart casserole and set aside.

In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325 degrees for 45 minutes.
Serves 8.

Recipe found here: Broccoli Stuffing Casserole

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Beef and Broccoli Wellington

Ingredients
1 1/2 pounds ground beef
1 onion, chopped
1 (6 1/2-oz.) can mushroom stems and pieces, drained
1 (20-oz.) pkg. frozen chopped broccoli, thawed
2 (8-oz.) pkgs. shredded mozzarella cheese
1 (8-oz.) container sour cream
2 (8-oz.) tubes refrigerated crescent rolls

Preparation
Brown ground beef with onion and mushrooms in a skillet over medium heat; drain. Stir in broccoli and cheese. When cheese is melted, stir in sour cream.

Line a lightly greased 13″x9″ pan with one tube crescent rolls. Spoon ground beef mixture over rolls; arrange remaining of tube rolls on top.

Bake, uncovered, at 350° for 15 minutes or until golden. Cut into squares to serve.

Recipe found here: Beef and Broccoli Wellington

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twice baked potato
Loaded Twice-Baked Potatoes

Ingredients

4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced

Directions

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the “potato setting” on your microwave and cook according to the manufacturer’s instructions.)

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

This recipe found here: Loaded Twice-Baked Potatoes

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pasta salad

Pasta Salad

Pasta, your choice (ravioli, corkscrew, tortellini, etc.)

VEGETABLES (your choice, any or all) :
Fresh or marinated mushrooms
Marinated artichoke hearts
Black olives
Sweet pickles
Green onions
Red Bermuda onions
Broccoli
Snow peas
Red peppers, either fresh or roasted
Zucchini
Carrots
Avocados
Asparagus
Green beans
Jicama
Small baby corn

MEATS (your choice) :
Salami, cut into thin strips
Ham, cubed into sm. pieces
Turkey or chicken, cubed into bite size pieces
Italian or your favorite kind of sausage, cooked and cut into sm. pieces
Leftovers

CHEESE (your choice) :
Swiss or Cheddar or Monterey Jack or whatever you like
1 bottle Ranch style creamy dressing or make your own from the dry packet
Parmesan cheese to taste (optional)
Mayonnaise

Cook your choice of pasta until al dente and drain. Put into a large bowl that will hold everything. Sprinkle on some Parmesan cheese and about half the bottle of Ranch-style dressing. Throw in a little mayonnaise (don’t you love the measurements!!) to your taste. Blanch in hot boiling water for 1 minute, all the fresh vegetables (such as snow peas or broccoli or green beans or asparagus) so that they have a beautiful green color. Combine all the other vegetables of your choice and mix them in with the pasta. Add the meat and/or cheese and mix again, trying not to mash up the pasta (use a gentle, folding motion).

Your end result is a pasta salad, served room temperature or cold, great for picnics and buffets, large crowds. Wonderful in the summertime when you don’t feel much like cooking.

By the way, you can add the entire bottle of Ranch-style dressing if you like, it all depends on how big of a salad you are making. What you don’t want is a soupy mess, so keep the proportions small enough so that you have a thick sauce-type consistency enrobing the pasta and vegetables.

I call this “clean-out-the-refrigerator” pasta salad, as it’s a great way to use up all those odds and ends that lurk about your refrigerator. You are limited only by your creativity in whatever combinations you choose!

Recipe found here: Pasta Salad

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Broccoli, Cherry Tomato, and Pasta Salad

Ingredients

Herb mixture:
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh basil leaves
1 tablespoon chopped fresh dill
1 teaspoon grated lemon rind
12 mint leaves
1 garlic clove, peeled

Dressing:
2 garlic cloves, peeled
1/3 cup 2% low-fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of black pepper
1/2 cup (2 ounces) crumbled feta cheese

Salad:
7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta)
1/2 cup minced shallots
2 tablespoons capers
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved

Preparation
To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.
To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta.

To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well.

Yield
4 servings (serving size: 2 1/2 cups)

Nutritional Information
CALORIES 327(24% from fat); FAT 8.8g (sat 3g,mono 3.4g,poly 0.9g); IRON 4.3mg; CHOLESTEROL 14mg; CALCIUM 248mg; CARBOHYDRATE 50g; SODIUM 768mg; PROTEIN 18.4g; FIBER 7g

Cooking Light, JUNE 1999
This recipe found here Cooking Light: Broccoli, Cherry Tomato, and Pasta Salad

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