Type what you have

Ingredients

• ✓ broccoli floret
• olive oil
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper.
3. 3 Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet.
4. 4 Bake in the preheated oven for 10 minutes. Remove packet from oven and open aluminum foil to expose broccoli. Sprinkle with Parmesan cheese.
5. 5 Return packet to the oven and continue baking until floret tips start to blacken and stalks are greenish-brown, about 10 minutes more.

By TaniaDudina

Ingredients

• ✓ broccoli floret
• butter
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Place broccoli in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, 2 to 6 minutes. Drain and transfer to a microwave-safe casserole dish.
2. 2 Pour melted butter over broccoli and season with salt and pepper. Sprinkle cheese over the top and microwave on high until cheese is melted, about 1 minute.

By KGASKINS

Ingredients

• ✓ broccoli floret
• chicken breast
• golden mushroom soup
• sour cream
• horseradish

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ broccoli floret
• pasta rotini
• olive oil
• salt
• pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place thawed broccoli in a bowl with oil, salt, and pepper and cook in the microwave for two minutes.
2. 2 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
3. 3 Toss pasta and cooked broccoli in a bowl and top with cheese.

By Barilla Canada

Ingredients

• ✓ broccoli floret
• chicken breast
• cream of mushroom soup
• mayonnaise
• cheddar cheese
• stuffing mix

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place chicken breasts in a large pot; add enough water to completely cover chicken. Bring to a gentle simmer; cover tightly with a lid and cook until chicken is no longer pink in centers, about 15 minutes.
4. 4 Transfer chicken to a cutting board. Cut into bite-sized pieces when cool enough to handle.
5. 5 Combine condensed soup and mayonnaise in a bowl.
6. 6 Place chicken into a 9x13-inch baking dish; layer cooked broccoli, soup mixture, and Cheddar cheese over top.
7. 7 Sprinkle dry stuffing mix over top.
8. 8 Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.
9. 9 Serve hot and enjoy!

By Tracy

Ingredients

• ✓ broccoli floret
• red onion
• sage
• olive oil
• salt
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
3. 3 Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.

By Zest to Impress

Ingredients

• ✓ broccoli floret
• olive oil
• onion
• garlic
• salt
• black pepper
• lemon

Instructions

1. 1 Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
2. 2 Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.

By Julie Hubert

Ingredients

• ✓ broccoli floret
• cooking spray
• chicken breast
• cream of mushroom soup
• water
• instant white rice
• three cheese blend

Instructions

1. 1 Grease a large skillet with cooking spray and place over medium-high heat. Cook and stir chicken in the hot skillet until browned, 2 to 3 minutes.
2. 2 Add broccoli, condensed soup, and water; stir. Bring to a boil.
3. 3 Stir in rice. Top with cheese. Cover and cook over low heat for 5 minutes.

By Kraft

Ingredients

• ✓ broccoli floret
• broccoli stalk
• water
• olive oil
• garlic
• white rice
• salt
• lemon juice

Instructions

1. 1 Combine broccoli stalk and 1 cup water in a blender; blend until puréed. Add remaining cup of water for a total of 2 cups of green water to cook rice in.
2. 2 Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Add rice and cook and stir for 3 minutes. Add chopped broccoli florets, green water, and salt; bring to a boil. Reduce heat to low and simmer until rice is tender, 15 to 20 minutes.
3. 3 Fluff cooked rice with a fork and squeeze lemon juice on top before serving.

By Rita

Ingredients

• ✓ broccoli floret
• pepperjack cheese
• mayonnaise
• button mushroom
• garlic powder
• chicken breast
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine broccoli with 2 tablespoons water in a microwave-safe bowl. Microwave on high for 2 minutes. Drain.
3. 3 Transfer broccoli to a large bowl. Stir in pepper Jack, mayonnaise, mushrooms, and garlic powder.
4. 4 Season chicken breasts on both sides with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place onto the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ broccoli floret
• spinach fettuccini pasta
• olive oil
• onion
• ham
• creme fraiche
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
2. 2 Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in ham, and heat through. Mix onion, ham and broccoli with pasta in pot. Mix in creme fraiche until evenly coated.

By Ceesbees

Ingredients

• ✓ broccoli floret
• mayonnaise
• white sugar
• red wine vinegar
• bacon
• celery
• grape
• almond
• raisin

Instructions

1. 1 Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
2. 2 Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

By Lisa

Ingredients

• ✓ broccoli floret
• butter
• margarine
• water
• lemon
• cayenne pepper
• salt
• pepper

Instructions

1. 1 In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

By MARDI1030

Ingredients

• ✓ broccoli floret
• sesame oil
• new york steak
• sugar snap pea
• carrot
• green bell pepper
• chardonnay wine
• honey
• soy sauce
• red pepper flake

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
2. 2 Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

By ainsliek

Ingredients

• ✓ broccoli floret
• bacon
• grape
• celery
• jicama
• green onion
• mayonnaise
• white sugar
• vinegar
• curry powder
• pine nut

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel-lined plate; crumble.
2. 2 Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
3. 3 Whisk mayonnaise, sugar, vinegar, and curry powder together in a bowl until dressing well blended.
4. 4 Pour dressing over vegetables; toss to coat. Add crumbled bacon and pine nuts; toss to combine.

By wildcat02

Ingredients

• ✓ broccoli floret
• long grain white rice
• water
• vegetable oil
• chicken breast
• salt
• pepper
• peach
• water

Instructions

1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Season with salt and pepper. Remove from skillet, and cut into bite-size pieces.
3. 3 Place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
4. 4 Place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on High in the microwave, or until tender.
5. 5 Return the chicken to the skillet with the peaches. Mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. Serve over the cooked rice.

By CHAZON

Ingredients

• ✓ broccoli floret
• butter
• onion
• garlic
• ham
• pie crust
• cheddar cheese
• milk
• egg
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli into a glass bowl. Cover the bowl with plastic wrap. Cook in the microwave in 1-minute intervals until evenly heated through, about 5 minutes; drain and set aside.
3. 3 Melt butter in a large saucepan over medium heat. Sauté onion and garlic in melted butter until onion is slightly translucent, about 5 minutes. Stir ham and broccoli into onion mixture, then transfer to pie crust.
4. 4 Beat together cheese, milk, eggs, and black pepper in a medium bowl; pour over ham mixture in crust. Sprinkle with paprika.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes.

By JenCanCook

Ingredients

• ✓ broccoli floret
• all-purpose flour
• paprika
• chicken breast
• salt
• black pepper
• spreadable garlic and herb cheese
• cheddar cheese
• toothpick
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Combine flour and paprika in a shallow bowl.
2. 2 Place chicken cutlets between two pieces of plastic wrap; pound with a mallet to a thickness of 1/4 inch. Season both sides with salt and pepper.
3. 3 Mash spreadable cheese with a fork in a bowl until creamy. Stir in broccoli and Cheddar until well combined. Spread mixture over the middle of each cutlet, then roll cutlets over filling and secure the edges with toothpicks. Dredge in flour mixture.
4. 4 Heat oil in an oven-safe skillet over medium-high heat. Place chicken into the skillet and cook until browned, 2 to 3 minutes per side.
5. 5 Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.

By France Cevallos

Ingredients

• ✓ broccoli floret
• chicken broth
• water
• chicken breast
• onion
• carrot
• lemon pepper
• oregano
• garlic salt
• cheese tortellini
• parmesan cheese

Instructions

1. 1 Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.
2. 2 Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.

By JOANG2

Ingredients

• ✓ broccoli floret
• onion
• garlic
• vegetable oil
• skim milk
• chicken broth
• all-purpose flour
• salt
• black pepper
• parmesan cheese
• fettuccine pasta

Instructions

1. 1 In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
2. 2 In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium-low heat, frequently stirring, until sauce is thick. Stir in Parmesan cheese.
3. 3 Meanwhile, cook pasta in boiling water. Add broccoli to pasta for the last several minutes of cooking. Continue cooking until pasta is al dente.
4. 4 Drain pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

By Dorothy

Ingredients

• ✓ broccoli floret
• bow-tie pasta
• vegetable oil
• pea
• salad dressing
• milk
• ranch dressing mix
• garlic salt
• mushroom stem and piece
• cheddar cheese
• bacon bit
• red onion
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; rinse with cold water.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Cool.
3. 3 Meanwhile, combine salad dressing, milk, ranch mix, and garlic salt in a large bowl until smooth; add broccoli, mushrooms, ½ cup Cheddar cheese, bacon bits, red onion, green onion, and cooled peas and mix thoroughly.
4. 4 Mix pasta into salad; top with remaining ½ cup Cheddar cheese and refrigerate until ready to serve.

By Stephanie

Ingredients

• ✓ broccoli floret
• olive oil
• garlic
• cauliflower
• lemon pepper seasoning
• chicken broth
• gnocchi
• lemon juice
• heavy cream
• caper
• parmigiano-reggiano
• salt
• black pepper

Instructions

1. 1 Heat oil over medium heat in a large high-sided pan with a lid. Add garlic and cook until fragrant, about 1 minute. Add broccoli, cauliflower, and lemon-pepper; mix well. Cover and cook for 4 minutes. Remove lid, mix well, and pour in chicken broth. Replace lid and let the broth steam cook the vegetables for about 4 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 5 minutes. Drain, reserving 1/2 cup of cooking water to mix into the sauce.
3. 3 Pour lemon juice over the vegetables and mix to combine. Pour in cream and capers. Simmer for about 6 minutes. Add gnocchi and pasta water. Season with salt and pepper. Top with Parmesan cheese and let sit for 2 minutes before serving.

By FrackFamily5 CACT

Ingredients

• ✓ broccoli floret
• olive oil
• red wine vinegar
• basil
• oregano
• salt
• pepper
• red bell pepper
• green bell pepper
• garlic
• carrot
• rotini pasta

Instructions

1. 1 Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
2. 2 Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
3. 3 While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
4. 4 Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

By Danielle

Ingredients

• ✓ broccoli floret
• butter
• mushroom
• carrot
• onion
• all-purpose flour
• basil
• black pepper
• milk
• half-and-half
• light cream
• worcestershire sauce
• chicken bouillon granules
• chicken breast

Instructions

1. 1 Melt butter in a large saucepan or Dutch oven over medium-high heat. Cook and stir broccoli, mushrooms, carrot, and onion in hot butter until vegetables are tender, 6 to 8 minutes.
2. 2 Stir in flour, basil, and pepper until combined. Pour in milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add chicken; continue cooking until heated through.

By Tyson Chicken

Ingredients

• ✓ broccoli floret
• egg
• avocado
• olive oil
• garlic
• lemon pepper seasoning
• cabbage
• greek yogurt
• onion
• sunflower seed
• lemon juice
• salt
• black pepper

Instructions

1. 1 Mash eggs, avocado, olive oil, garlic, and lemon-pepper seasoning together in a bowl until sauce is smooth. Add cabbage and Greek yogurt to sauce and toss until evenly coated. Mix onion, sunflower seeds, and broccoli into cabbage mixture until evenly coated. Mix lemon juice, salt, and pepper into slaw. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By pho1962

Ingredients

• ✓ broccoli floret
• red potato
• salt
• milk
• butter
• garlic
• olive oil
• smoked beef sausage
• asparagus
• sweet white corn
• beef broth
• all-purpose flour
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium and simmer until potatoes are very soft, about 20 minutes. Drain.
2. 2 Place potatoes in a large bowl. Add milk, butter, and garlic. Blend potatoes until creamy with an electric mixer. Divide mashed potatoes among bowls.
3. 3 Heat olive oil in a large skillet over medium heat. Add sausage; cook until warmed through, 2 to 3 minutes. Add chopped asparagus, corn, and broccoli florets. Pour in broth; cover, and simmer, stirring occasionally, until vegetables are almost cooked through, about 5 minutes.
4. 4 Scoop 1 cup of broth out of the skillet into a small bowl. Whisk in flour until smooth. Pour broth mixture back into skillet. Stir until a thickened gravy forms, about 5 minutes.
5. 5 Serve sausage mixture and gravy over mashed potatoes. Season with black pepper.

By veronica

Ingredients

• ✓ broccoli floret
• cooking spray
• rotisserie chicken
• mexican cheese blend
• mayonnaise
• onion
• red bell pepper
• garlic
• almond
• dill
• puff pastry
• egg
• water
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
2. 2 Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
3. 3 Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
4. 4 Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
5. 5 Bake in the preheated oven until golden brown on top, about 30 minutes.

By Sandie

Ingredients

• ✓ broccoli floret
• olive oil
• onion
• red bell pepper
• mushroom
• salt
• black pepper
• all-purpose flour
• milk
• cheddar cheese
• romano cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, mushrooms, ¼ teaspoon salt, and black pepper; cook and stir until begins to brown, 12 to 15 minutes.
3. 3 Sprinkle flour over mushroom mixture; stir until well combined, about 1 minute. Add milk and remaining ¼ teaspoon salt; bring to a boil, stirring frequently, until slightly thickened, about 3 minutes. Stir in broccoli, Cheddar cheese, and 2 tablespoons Romano cheese. Transfer to the prepared baking dish.
4. 4 Toss bread crumbs with remaining 2 tablespoons Romano cheese; sprinkle over casserole and dot with butter.
5. 5 Bake in the preheated oven, uncovered, until top is golden and casserole is bubbling, about 40 minutes. Cool before serving, 5 minutes.

By RuthE

Ingredients

• ✓ broccoli floret
• pie crust
• butter
• green onion
• garlic
• turkey bacon
• spinach
• shiitake mushroom
• cheddar cheese
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Fit pie crust into a 9-inch pie dish.
3. 3 Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in green onion mixture until fragrant.
4. 4 Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
5. 5 Spoon vegetable mixture into pie crust.
6. 6 Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into filling to combine.
7. 7 Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into it comes out clean, about 10 more minutes.
8. 8 Allow quiche to cool for 5 minutes before serving.

By EATMORCHIKIN

Ingredients

• ✓ broccoli floret
• bacon drippings
• onion
• celery
• pork sausage
• sage
• paprika
• salt
• black pepper
• vegetable broth
• mashed potato
• corn
• green chili
• sour cream

Instructions

1. 1 Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
2. 2 While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
3. 3 Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.

By Norma Jean