Type what you have

Ingredients

• ✓ broccoli
• pineapple juice
• spinach
• pear
• green apple
• avocado

Instructions

1. 1 Blend pineapple juice, spinach, broccoli florets, pear, apple, and avocado in a blender until smooth.

By Nadia

Ingredients

• ✓ broccoli
• potato
• milk
• salt
• olive oil
• onion
• cheddar cheese
• egg
• milk
• salt
• black pepper
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
3. 3 Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
4. 4 Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
5. 5 Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

By Stackhawkley

Ingredients

• ✓ broccoli
• carrot
• canola oil
• onion
• salt substitute
• black pepper
• water
• cornstarch
• egg
• pesto sauce
• salt substitute
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
3. 3 Bake in the preheated oven until crust is dry and firm, about 20 minutes.
4. 4 Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
5. 5 Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.

By Cut Out the Creativity

Ingredients

• ✓ broccoli
• cooking spray
• bacon
• water
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
3. 3 Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
4. 4 Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
5. 5 Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
6. 6 Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.

By Amy Hendrix Borland

Ingredients

• ✓ broccoli
• cooking spray
• egg
• cottage cheese
• milk
• colby monterey jack cheese
• red bell pepper
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.
2. 2 Combine eggs, cottage cheese, and milk in a blender or Vitamix. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.
3. 3 Add broccoli, Colby-Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt, and pepper. Stir to combine.
4. 4 Divide mixture evenly between the prepared muffin cups.
5. 5 Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

By thedailygourmet

Ingredients

• ✓ broccoli
• milk
• egg
• parmesan cheese
• biscuit baking mix
• butter
• cheddar cheese
• ham

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10-inch quiche dish.
2. 2 Beat milk, eggs, Parmesan cheese, baking mix, and butter together in a large bowl until well combined; batter will be lumpy. Stir in broccoli, Cheddar cheese, and ham.
3. 3 Pour into the prepared quiche dish.
4. 4 Bake in the preheated oven until eggs are set and the top is golden brown, about 50 minutes,
5. 5 Enjoy!

By MISHY

Ingredients

• ✓ broccoli
• cauliflower
• carrot
• cooking spray
• egg
• cheddar cheese
• half-and-half
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine cauliflower, broccoli, and carrots in a microwave-safe steamer; add water. Microwave vegetables until they are crisp-tender, about 3 minutes. Drain off water.
3. 3 Spray an 9-inch pie pan with nonstick spray. Spread vegetables in the pie pan.
4. 4 Beat eggs in a bowl until light and lemon colored. Add Cheddar cheese, half-and-half, salt, and pepper. Stir to combine and pour over the vegetables.
5. 5 Bake in the preheated oven until eggs are set, about 35 minutes.

By thedailygourmet

Ingredients

• ✓ broccoli
• potato
• butter
• onion
• ham
• egg
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan.
3. 3 Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions.
4. 4 In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables.
5. 5 Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.

By Ann

Ingredients

• ✓ broccoli
• egg
• chicken breast
• onion
• coconut aminos
• garlic powder
• salt
• black pepper
• avocado oil
• green onion

Instructions

1. 1 Mix together eggs, cooked chicken, onion, broccoli, coconut aminos, garlic powder, salt, and pepper in a bowl.
2. 2 Heat 1 tablespoon oil in a saute pan over medium-low heat. Add 1/3 of the egg mixture and cook for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat twice more to cook remaining 2 servings, adding remaining oil as needed.
3. 3 Garnish servings with green onions.

By Nicole

Ingredients

• ✓ broccoli
• butter
• bacon
• sweet potato
• yellow onion
• garlic
• spinach
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Cook bacon in a skillet over medium heat until golden brown, about 8 minutes. Drain on paper towels then coarsely chop.
3. 3 Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach, salt, and black pepper; cook until spinach is wilted, 3 to 5 minutes.
4. 4 Beat eggs in a bowl until foamy; stir in bacon and spinach mixture. Pour egg-vegetable mixture into the baking dish.
5. 5 Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

By The Noshologist

Ingredients

• ✓ broccoli
• bacon grease
• onion
• green bell pepper
• black olive
• garlic
• oregano
• basil
• salt
• black pepper
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a cast iron skillet over medium to medium-low heat. Add 2 tablespoons bacon grease. Stir in broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper and cook until vegetables are tender, 7 to 10 minutes. Remove from heat.
3. 3 Beat eggs in a bowl using a fork. Add mozzarella cheese and cooked vegetable mixture and stir to combine.
4. 4 Reheat the skillet over low heat; add remaining bacon grease. Pour egg mixture into the skillet.
5. 5 Bake in the preheated oven until firm and slightly browned, 20 to 25 minutes.

By Father Makes Breakfast

Ingredients

• ✓ broccoli
• butter
• onion
• garlic
• pie crust
• mozzarella cheese
• egg
• milk
• black pepper
• salt
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add broccoli, onion, and garlic; cook, stirring occasionally, until vegetables are soft.
3. 3 Spoon vegetables into pie crust and sprinkle with mozzarella cheese; set quiche on a baking sheet.
4. 4 Combine eggs and milk together in a bowl; season with salt and pepper.
5. 5 Stir in remaining 1 tablespoon melted butter; pour egg mixture over vegetables.
6. 6 Bake in preheated oven until the center of the quiche has set, about 40 to 50 minutes.

By Sara

Ingredients

• ✓ broccoli
• egg
• heavy cream
• paprika
• salt
• black pepper
• butter
• onion
• potato
• cheddar cheese
• bacon

Instructions

1. 1 Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
3. 3 Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
4. 4 Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
5. 5 Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
6. 6 Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.

By Bibi

Ingredients

• ✓ broccoli
• pie crust
• olive oil
• onion
• garlic
• firm tofu
• soy milk
• dijon mustard
• salt
• nutmeg
• red pepper
• black pepper
• parsley
• soy cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until golden brown, 10 to 12 minutes. Set aside.
3. 3 Place broccoli in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain.
4. 4 Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in cooked broccoli and heat through. Set aside.
5. 5 Combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley, and Parmesan soy cheese in a blender; process until smooth. Pour into a large bowl and stir in broccoli mixture. Transfer mixture to pie crust.
6. 6 Bake in the preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

By WhirledPeas

Ingredients

• ✓ broccoli
• cooking spray
• cauliflower tot
• olive oil
• turkey sausage
• onion
• red bell pepper
• green bell pepper
• egg
• milk
• salt
• black pepper
• cayenne pepper
• swiss cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray. Arrange cauliflower tots evenly in the prepared dish.
2. 2 Heat oil in a large skillet over medium heat. Add sausage and onion; cook, stirring occasionally, until sausage is browned, about 5 minutes. Add broccoli and bell peppers. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Spoon mixture over tots in the prepared dish.
3. 3 Whisk together eggs, milk, salt, black pepper, and cayenne in a bowl. Pour evenly over sausage, vegetables, and tots. Sprinkle with Swiss and Parmesan cheeses.
4. 4 Bake in the preheated oven, covered with foil, for 20 minutes. Uncover and continue baking until bubbly, about 30 minutes more.

By LKB

Ingredients

• ✓ broccoli
• sesame seed
• cilantro
• chile-garlic sauce
• egg
• cooking spray
• chicken breast
• water
• soy sauce
• kale
• garlic
• sesame oil
• ginger
• onion
• carrot
• quinoa
• water

Instructions

1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Chop carrot, broccoli, and onion in a food processor.
3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Ingredients

• ✓ broccoli
• chicken broth
• onion
• cauliflower
• curry powder
• chicken bouillon granules
• salt
• pepper
• all-purpose flour
• milk
• cheddar cheese

Instructions

1. 1 In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
2. 2 In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

By Sheila Kampman

Ingredients

• ✓ broccoli
• vegetable oil
• mustard seed
• onion
• cumin seed
• ginger-garlic paste
• chili powder
• turmeric
• water
• salt
• gram flour
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir in gram flour and cook, stirring constantly and adding more flour if needed, until broccoli is coated and doesn't stick to the skillet, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.

By Harshada Dhande-Sarode

Ingredients

• ✓ broccoli
• vegetable broth
• couscous
• canola oil
• ajwain seed
• garlic
• turmeric
• curry powder
• asafoetida
• chili powder
• cinnamon
• edamame
• sea salt
• black pepper
• sesame oil

Instructions

1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
6. 6 Drizzle sesame oil atop vegetables.
7. 7 Spoon vegetables over couscous to serve.

By namiknows

Ingredients

• ✓ broccoli
• cumin
• coriander
• paprika
• turmeric
• black pepper
• kosher salt
• cayenne pepper
• chicken breast
• butter
• olive oil
• garlic
• coconut milk
• ketchup
• chicken broth
• green onion

Instructions

1. 1 Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
2. 2 Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
3. 3 Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
4. 4 Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
5. 5 While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
6. 6 Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
7. 7 Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
8. 8 Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

By John Mitzewich

Ingredients

• ✓ broccoli
• garlic
• ginger
• mushroom
• olive oil
• pea
• tomato
• turmeric
• cayenne powder
• black pepper
• salt
• coriander
• cumin
• red onion
• red lentil
• water
• basmati rice

Instructions

1. 1 Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
2. 2 Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
3. 3 Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
4. 4 Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
5. 5 Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

By katie

Ingredients

• ✓ broccoli
• chickpea
• salt
• ginger
• coriander
• green chile pepper
• tomato
• garlic
• onion
• cumin seed
• vegetable oil
• corn flour
• cabbage
• salt
• water
• spinach
• mustard green

Instructions

1. 1 Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
2. 2 Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
3. 3 Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
4. 4 Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
5. 5 Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
6. 6 Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

By Mona Sohal

Ingredients

• ✓ broccoli
• cilantro
• cashew
• black pepper
• turmeric
• water
• carrot
• green bean
• corn kernel
• cayenne pepper
• salt
• water
• long grain rice
• clove
• red bell pepper
• garlic
• onion
• corn oil

Instructions

1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

Ingredients

• ✓ broccoli
• cilantro
• cashew
• vegan yogurt
• coconut milk
• spinach
• chili powder
• turmeric
• garam masala
• bird's eye chile pepper
• carrot
• chickpea
• tomato
• cauliflower
• vegetable oil
• cinnamon stick
• coriander
• black peppercorn
• cumin seed
• bay leaf
• black cardamom
• green cardamom
• clove
• ginger
• tomato paste
• garlic
• cashew
• water
• bird's eye chile pepper
• red onion

Instructions

1. 1 Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.
2. 2 Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

By Buckwheat Queen

Ingredients

• ✓ broccoli
• caesar dressing
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
2. 2 Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
3. 3 Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

By DadofFive

Ingredients

• ✓ broccoli
• mustard
• process cheese

Instructions

1. 1 Steam broccoli until tender-crisp.
2. 2 Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

By beckie

Ingredients

• ✓ broccoli
• cream of cheddar cheese soup
• cream of chicken soup
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
2. 2 Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
3. 3 In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
4. 4 Bake for 30 minutes or until bubbling.

By AUNTIEREE1

Ingredients

• ✓ broccoli
• olive oil
• lemon pepper
• lemon
• asparagus

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
5. 5 Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ broccoli
• sesame oil
• sesame seed
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ broccoli
• carrot
• breast milk
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff