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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

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

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

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

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

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

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

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

Broccoli and Rice Stir Fry
Dinner Asian

Broccoli and Rice Stir Fry

4.1

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  2. 2 Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

By HERCATE

Beef Teriyaki
Dinner Asian

Beef Teriyaki

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
  2. 2 When the rice is almost finished, whisk broth, cornstarch, soy sauce, brown sugar, and garlic powder together in a bowl until thoroughly combined.
  3. 3 Heat a large skillet or wok over medium-high heat. Add beef and cook until browned and juices have evaporated, 3 to 4 minutes. Stir in broccoli and cornstarch mixture; bring to a boil, then cook until mixture thickens.
  4. 4 Serve over hot rice.

By CORWYNN DARKHOLME

Quick Shrimp Lo Mein
Asian

Quick Shrimp Lo Mein

4.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.
  2. 2 Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl.
  3. 3 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.
  4. 4 Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.

By alice

Keto Pork and Veggie Cauliflower Fried Rice
Dinner Asian

Keto Pork and Veggie Cauliflower Fried Rice

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
  2. 2 Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

By fabeveryday

Vegan Thai Mac n Cheese
Dinner Asian

Vegan Thai Mac n Cheese

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
  3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
  5. 5 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 broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
  6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
  7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
  8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Grilled Vegetables with Homemade Teriyaki Sauce
Dinner Asian

Grilled Vegetables with Homemade Teriyaki Sauce

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
  2. 2 Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
  3. 3 Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
  4. 4 While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

By Soup Loving Nicole

Slow Cooker Broccoli Beef
Dinner Asian

Slow Cooker Broccoli Beef

4.5

Prep
15 min
Cook
390 min
Total
405 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Crumble beef bouillon cube into warm water in a bowl and stir to dissolve; add soy sauce, brown sugar, garlic, and sesame oil and stir to dissolve sugar.
  3. 3 Put beef strips into a slow cooker crock. Pour sauce mixture over beef.
  4. 4 Cover, and cook until beef is tender enough to cut with a spoon, on Low for 6 to 8 hours, or on High for 4 hours.
  5. 5 Spoon 2 tablespoons liquid from the slow cooker into a bowl. Whisk cornstarch into the liquid and stir the cornstarch mixture into the liquid in the slow cooker until consistent in color.
  6. 6 Cook on High until the sauce thickens, about 30 minutes.
  7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Cook broccoli in covered steamer until tender, 2 to 6 minutes; add to sauce in slow cooker and stir to coat.
  8. 8 Serve beef and broccoli with sauce over portions of cooked jasmine rice and garnish with sesame seeds.

By Debbie Amador

Teriyaki Chicken with Mushrooms and Broccoli
Dinner Asian

Teriyaki Chicken with Mushrooms and Broccoli

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Mix all the sauce ingredients in a medium size bowl until completely smooth.
  2. 2 Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
  3. 3 Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

By T-fal

Toshi's Noodles with Seared Sea Scallops
Dinner Asian

Toshi's Noodles with Seared Sea Scallops

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
  2. 2 Meanwhile, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl; cover tightly. Microwave on high until tender, 3 to 4 minutes. Drain any liquid; set aside.
  3. 3 Combine soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger in a bowl.
  4. 4 Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion; cook for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Add steamed broccoli; cook 1 to 2 minutes. Pour soy sauce mixture over top, add spaghetti, and toss until combined and heated through, 2 to 3 minutes.
  5. 5 Garnish with green onion and serve.

By Diana71

Thai Stir-Fried Noodles (Pad See Ew)
Dinner Asian

Thai Stir-Fried Noodles (Pad See Ew)

5.0

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
  2. 2 Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
  3. 3 Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
  4. 4 Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

By Nina

Instant Pot Shrimp and Broccoli
Dinner Asian

Instant Pot Shrimp and Broccoli

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha, and garlic together in a small bowl until smooth.
  2. 2 Pour sauce into a multifunctional pressure cooker (such as Instant Pot). Stir in shrimp. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 10 minutes for pressure to build.
  3. 3 Meanwhile, whisk cornstarch and cold water together in a small bowl until smooth.
  4. 4 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select the Sauté function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.
  5. 5 Garnish shrimp and broccoli with green onions and sesame seeds.

By Soup Loving Nicole