Chicken, Broccoli, and Rice Skillet Bake~ Comfort food to the max! Wonderful one pan recipe! This delicious casserole will be a lifesaver next time you run out of time to make dinner! Made with all fresh ingredients to produce a wonderful complete meal in one dish!…
Do you ever have leftover ham and looking for new recipes to serve your family? This is a delicious pasta casserole with ham, broccoli, Low Carb Pasta and Cabot Cheese! Broccoli is roasted in a little olive oil and sea salt, which brings out the wonderful flavors. No flour is added to this delicious Ham and Broccoli Pasta Bake, keeping the carb count lower. Enjoy this wonderful mac and cheese with ham and broccoli!
This is my favorite summer side salad, I am actually very happy to have it as a meal! It is so delicious with fresh picked Broccoli, crispy Hardwood Bacon, Crispy Gala Apples, Chopped Hazelnuts, Slivered Almonds, Cabot White Sharp Cheddar Cheese, Zippy Red Onion and Dried Cranberries.
It’s like a Cobb salad but instead of lettuce, broccoli is the main star.
Our friend Jenny picked this HUGE Broccoli from her Veggie Garden and left it on our kitchen table! Lucky me, so immediately I thought of making a delicious salad with it! Thank you Jenny and Carol!!
We have been lo- carbing at the Moore’s so I have invented a new recipe for you!
If you have all of your ingredients ready, it is a cinch to put together. I used soy flour to make the bechamel sauce, it doesn’t get as thick as a regular flour Bechamel for mac and cheese, but don’t worry, the Rotini Pasta thickens it up.
I used shredded Cabot Sharp Cheddar and Mozzarella and Romano for the cheeses.
My daughter requested Chicken Alfredo for this weeks menu, so I thought I would add Broccoli so that it was a one dish meal, the kids had no idea it was lo carb, so it was a win -win!!
Linked up: Simple Supper Tuesday
- 8 ounces rotini pasta
- 12 ounces broccoli florets
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 3/4 cup milk, or more, as needed
- 1/4 cup heavy cream
- 1/4 teaspoon garlic powder
- 1/4 cup freshly grated Romano Cheese
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Cabot Cheddar, shredded
- In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
- Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
- Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
- Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
- Sprinkle shredded cheeses over pasta mixture, place in preheated oven at 350 F, bake until cheeses are melted and golden brown.
When my Mom was visiting, my kids requested Chinese Food for dinner. Mom and I decided to make homemade Chinese food. Beef and Broccoli was on the menu. The meat was very tender and cooked quickly. This is a great dish to make when you don’t have a lot of time and would like something really delicious! We doubled the recipe for 5 people.
BEEF and BROCCOLI
1 lb boneless beef sirloin steak, partly frozen
1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp dry sherry
1 tsp sugar
8 oz fresh broccoli
1 inch piece fresh root ginger, peeled
6 tbsps oil
Salt and Pepper
Trim any fat from the meat and cut meat into very thin stripsacross the grain. Strips should be bout 3 inches long.
Combine the meat and the soy sauce, cornstarch, sherry, and sugar. Stir well and leave long enough for the meat to completely defrost.
Trim the broccoli flowerets from the stalks and cut them into even sized pieces. Peel the stalks of the broccoli and cut into thin, diagonal slices. Slice the ginger into thin shreds.
Heat a wok and add 2 tbsps of the oil to it. Add the broccoli and sprinkle with salt. Stir fry, turning constantly, until the broccoli is dark green. Do not cook for longer than 2 minutes. Remove from the wok and set aside.
Place the remaining oil in the wok and add the ginger and the beef mixture. Stir fry, turning constantly, for about 2 minutes. Return the broccoli to the pan and mix well. Heat through for 30 seconds and serve immediately over rice.
Using meat that is partly frozen makes it easier to slice thinly. If more sauce is desired, double the quantities of soy sauce, cornstarch, sherry and sugar.
Recipe semi adapted from the Kitchen Flipbook