Vegetable Cheese Chowder

Who doesn't love a good soup? This has got cheese and broccoli. Or, if you prefer, cauliflower.

You will need a medium to large size saucepan with a lid.

Ingredients:

1-1/4 cups frozen broccoli or cauliflower
1 medium size shredded carrot
1/2 cup water
2 cups milk
1/3 cup flour
sprinkle of pepper
1-3/4 cup chicken broth
1-1/2 cups shredded cheddar cheese
1 Tablespoon dried parsley

In the pan combine the broccoli, carrot, and water.
Bring to a boil and reduce heat.
Cover and simmer about 4 minutes. Vegetables will be crisp tender.
Meanwhile, whisk together the milk, flour, and pepper.
Add to the pan and stir in the broth.
Cook and stir over medium heat until thickened and bubbly.
Stir in the shredded cheddar cheese and parsley.
Cook and stir over low heat until the cheese is melted.

Serves 4.

Broccoli Salad

This is a great way to use broccoli. It has a variety of tastes and textures that compliment each other in a way that may surprise you.

You will need a large bowl.

Ingredients:

SALAD
2 heads of fresh broccoli, cut up into bite size pieces. DO NOT cook!
1 small red onion, chopped
4 to 8 slices bacon, cooked and crumbled
3/4 cup raisins
1/2 cup chopped cashews- salted or unsalted

DRESSING
1 cup mayonaise
1/4 to 1/2 cup sugar
2 Tablespoons white wine vinegar

Combine all the salad ingredients in your large bowl.
In another bowl, whisk together the dressing ingredients. Start off with the lesser amount of sugar and add more if it is not sweet enough for you.
Pour the dressing over the salad ingredients and mix well to coat.
Refrigerate until chilled.

Serve.
Enjoy!

Serves 6 to 8.

You can use the broccoli stems. Some people don't like them because are a little tougher.
To get rid of the toughness, peel the stem pieces with a vegetable peeler.

Brocolli, Chicken, Cheesy Rice Casserole

This is a really great casserole.
It has chicken and cheese. It has the healthy broccoli in it. And it is quick to put together.
I always use long grain white rice, but feel free to use whatever kind you prefer.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 2 quart greased casserole dish, preferably with a lid.

Ingredients:

3 cups cooked white rice
1(10-1/4 oz) can condensed cream of chicken OR cream of mushroom soup
2 cups shredded cheddar cheese
1-2 cups fresh or frozen cut up broccoli
1/4 cup chopped onion, optional
2 cups chopped up cooked chicken
4 slices American cheese, optional

If you are using fresh broccoli, you may want to partially cook it first before adding it. Otherwise it may stay somewhat crunchy.
In a large bowl, mix the soup and the rice.
Add the cheddar cheese, chicken, broccoli, and optional onion.
Pour into the prepared casserole dish.
If using, lay the slices of cheese over the rice mixture. Using the cheese slices will add a little more creaminess to the finished meal.
Cover the casserole and bake for about 30 - 40 minutes until bubbly and or cheese slices are melted.
Remove from the oven.
Take off lid and stir in the melted cheese.

Serves 6.

Saucy Chicken and Broccoli

Oh, I love this stuff. The picture shows the cheese in it's melting phase, just out of the oven.

Preheat your oven to 375 degrees Fahrenheit.
You need a greased 9" square pan, either with a cover or foil for covering.


Ingredients:

1 pound fresh or frozen broccoli- You may want to partially cook it so when finished the broccoli in the dish isn't too crunchy.

4 boneless, skinless chicken breast halves

2 Tablespoons cooking oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 (10-3/4oz) can condensed cream of chicken soup

1/2 cup mayonnaise

1/2 teaspoon curry powder

1 teaspoon lemon juice

1 cup shredded cheddar cheese

Place the partially cooked broccoli in the greased baking pan.
In a skillet, brown the chicken breasts in the oil.
Season both sides of the chicken with salt and pepper and lay over the broccoli.
Set aside.
In a bowl; mix the soup,mayonnaise, lemon juice, and curry powder.
Pour over the chicken.
Cover and bake for 40 minutes until the chicken is tender and cooked through.
Sprinkle with the cheese.
Let stand for 5 minutes before serving.

Serves 4.

If you like asparagus, try making it with that as well.

Turkey and Broccoli Filled Lasagna Rolls

 This is a different twist on traditional lasagna.

You roll a lasagna noodle around a tasty filling.

I hope you enjoy it.

 Preheat your oven to 375 degrees Fahrenheit.

You will need a large baking dish. 9x13 size works well.

 Ingredients:

4 lasagna noodles

6 ounces ground turkey

1/4 cup chopped onion

1 cup chopped broccoli

1/4 cup water

1 beaten egg

1 cup ricotta cheese or drained cottage cheese

1/2 teaspoon dried crushed thyme

1-1/2 cup meatless spaghetti sauce

1/4 cup Parmesan cheese

Cook the noodles in boiling water for 10 minutes and drain. Rinse with cold water and drain very well. You want the noodles fairly dry but still pliable.

While you are cooking the noodles, cook the ground turkey and onion until the turkey is no longer pink. Drain if needed. Add the broccoli and the water. Bring to a boil, reduce heat and cover. Cook for 5 minutes. Drain.

In a bowl combine the beaten egg, ricotta cheese, and thyme. Stir in the turkey and broccoli.

Lay out the noodles and divide the turkey mixture evenly among them. Carefully roll up the noodles.

Place each noodle, seam side down in the baking dish. Pour the spaghetti sauce over all the noodles.

Cover and bake for 30 minutes. Uncover and sprinkle with the Parmesan cheese.

Serves 4.