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Broccoli Strawberry Salad
Lunch American

Broccoli Strawberry Salad

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl.
  2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl until blended; pour over broccoli mixture. Sprinkle almonds over salad; gently toss to coat.
  3. 3 Cover salad with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By mama426

Chicken Broccoli Salad
Lunch American

Chicken Broccoli Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
  4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Broccoli-and-Bacon Salad
Lunch American

Broccoli-and-Bacon Salad

4.8

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Make salad: Toss together broccoli, bacon, red onion, raisins, cashews, and water chestnuts in a large bowl until well combined.
  2. 2 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl until smooth.
  3. 3 Pour dressing over salad and toss to coat. Cover the bowl with plastic wrap and refrigerate until dressing sets, at least 4 hours.

By Linda Z

Broccoli Pasta Salad
Lunch American

Broccoli Pasta Salad

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
  2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
  4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Pasta Salad for a Crowd
Lunch American

Pasta Salad for a Crowd

5.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, rinse in a colander under cold water until completely cool, and return to the pot.
  2. 2 Meanwhile, microwave broccoli, one bag at a time, per package directions, 4 to 6 minutes.
  3. 3 Stir broccoli, tomatoes, salad dressing, Cheddar cheese, salt, black pepper, garlic powder, and onion powder into rotini until well mixed.
  4. 4 Refrigerate pasta salad until chilled, 30 to 60 minutes. Serve cold.

By KLATIME

Excellent Broccoli Cheese Soup
Lunch American

Excellent Broccoli Cheese Soup

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large pot over medium heat and stir in flour. Reduce heat to low and cook, stirring constantly, for about 2 minutes. Pour in chicken stock and milk; season with white pepper and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
  2. 2 Meanwhile, bring a second large pot of lightly salted water to a boil. Cook broccoli in boiling water until just tender, about 2 minutes. Remove from heat, drain, and set aside.
  3. 3 Gradually stir processed cheese and Cheddar cheese into milk-stock mixture until melted. Stir in broccoli and continue cooking until broccoli is tender, about 5 minutes.

By NATHAN TRUAX

Spring Salad
Lunch American

Spring Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  3. 3 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

By Kathleen White

Lunchbox Broccoli and Ham Salad
Lunch American

Lunchbox Broccoli and Ham Salad

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down.
  2. 2 Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers.
  3. 3 Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

By Barilla Canada

Trees, Seeds, and Beans (Broccoli Slaw)
Lunch American

Trees, Seeds, and Beans (Broccoli Slaw)

4.6

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain.
  2. 2 Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

By rocklobster

Creamy Vegetable Pasta Salad
Lunch American

Creamy Vegetable Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse pasta under cold water; drain.
  2. 2 Combine cooked pasta, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.
  3. 3 Whisk mayonnaise, vinegar, and sugar together in a medium bowl until smooth; pour over pasta-vegetable mixture and mix well. Season with salt and black pepper.

By SKEHLER

Slow Cooker Cheesy Broccoli Soup
Lunch American

Slow Cooker Cheesy Broccoli Soup

4.0

Prep
20 min
Cook
270 min
Total
290 min

Instructions

  1. 1 Place onion and garlic in the bowl of a food processor; pulse until minced.
  2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture; cook until just beginning to brown, 5 to 8 minutes. Transfer onion mixture to a 5-quart or larger slow cooker.
  3. 3 Combine chicken broth and concentrated flavor boost in a bowl. Set aside.
  4. 4 Add remaining 8 tablespoons (1 stick) butter to the skillet; heat until melted and bubbling. Whisk in flour; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture; season with salt and black pepper. Cook, stirring constantly, until smooth and no lumps remain; bring to a boil.
  5. 5 Stir broccoli into broth mixture; cook, stirring often, for 10 minutes. Transfer broccoli to the slow cooker using a large slotted spoon, leaving as much broth mixture in the skillet as possible.
  6. 6 Stir processed cheese food, Cheddar cheese, Monterey Jack cheese, and cream cheese into broth mixture to combine; stir in milk and cream. Transfer cheesy mixture to the slow cooker; stir until well combined.
  7. 7 Cover the slow cooker. Cook on Low, stirring once every hour, for 4 hours. Cool; let thicken slightly before serving.

By Tracy V

Chicago Macaroni Salad
Lunch American

Chicago Macaroni Salad

4.3

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil over high heat. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cold, drain, and set aside.
  2. 2 Place macaroni, broccoli, Cheddar cheese, bell pepper, pickle relish, celery, black olives, green olives, dill pickle, green onion, carrot, and pimentos in a large bowl; toss to combine.
  3. 3 Whisk mayonnaise, mustard, salt, sugar, and black pepper together in a separate bowl; add to macaroni mixture and toss to coat. Cover the bowl; refrigerate to blend flavors, at least 4 hours.

By Lisa Anne

Toss-Together Broccoli Salad
Lunch

Toss-Together Broccoli Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Magesse

Healthy Quinoa Salad
Lunch

Healthy Quinoa Salad

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. 2 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, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
  3. 3 Mix quinoa and vegetable mixture together in a bowl.
  4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk

Andrea's Broccoli Slaw
Lunch

Andrea's Broccoli Slaw

4.7

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

By Andi

Fruit and Broccoli Buffet Salad
Lunch

Fruit and Broccoli Buffet Salad

4.9

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  4. 4 Sprinkle chopped pecans over salad.

By Crystal

Oven-Roasted Broccoli in Foil
Dinner American

Oven-Roasted Broccoli in Foil

4.4

Prep
5 min
Cook
20 min
Total
25 min

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

Quick and Simple Broccoli and Cheese
Dinner American

Quick and Simple Broccoli and Cheese

4.2

Prep
5 min
Cook
10 min
Total
15 min

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

Don't Want to Cook Monday Chicken
Dinner American

Don't Want to Cook Monday Chicken

3.9

Prep
10 min
Cook
60 min
Total
70 min

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

Broccoli Chicken Casserole
Dinner American

Broccoli Chicken Casserole

4.2

Prep
10 min
Cook
40 min
Total
50 min

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

Roasted Sage Broccoli
Dinner American

Roasted Sage Broccoli

4.5

Prep
10 min
Cook
20 min
Total
30 min

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

Instant Pot® Steamed Vegetables
Side Dish American

Instant Pot® Steamed Vegetables

Prep
10 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Soak the steamer basket in water for 30 minutes.
  2. 2 Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
  3. 3 Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
  4. 4 Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
  5. 5 Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  6. 6 Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

By Buckwheat Queen

Broccoli Rice
Dinner American

Broccoli Rice

4.7

Prep
5 min
Cook
10 min
Total
15 min

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

Easy Chicken and Broccoli
Dinner American

Easy Chicken and Broccoli

4.2

Prep
25 min
Cook
15 min
Total
40 min

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

Broccoli and Rice
Dinner American

Broccoli and Rice

4.6

Prep
15 min
Cook
25 min
Total
40 min

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

Mushroom, Broccoli, and Cheese Stuffed Chicken
Dinner American

Mushroom, Broccoli, and Cheese Stuffed Chicken

4.5

Prep
20 min
Cook
40 min
Total
60 min

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