Do you have any good broccoli recipes the my kids would enjoy?

Question

We love broccoli, but are just tired of the same ole steamed broccoli with cheese, please share your yummy ideas.

Answer 1

Try it with Kraft Shells and Cheese. Add a little steamed brocolli and some cubed chicken breast. Just follow the recipe on the box and when its done....add the steamed broccoli and cooked chicken cubes. Ground beef works well too. How did you get your kids to eat broccoli? You could be Mommy of the year!

Answer 2

Broccoli Sweet and Sour
This works great with all veggies

1 (16 oz) package frozen broccoli or fresh is best
1 tablespoon butter
1 tablespoon brown sugar
1/4 cup chopped onions
1/2 teaspoon salt
3 tablespoons vinegar
1/8 teaspoon dry mustard
6 slices bacon

Cook and crumbled the bacon. Set aside.
Cook the broccoli until tender crisp. Drain.
Mix the rest of the ingredients (except bacon) in a small saucepan. Heat over low-medium heat.
Pour over top of the broccoli.
Sprinkle the bacon on top.

Answer 3

Awesome Broccoli Casserole

INGREDIENTS
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (15.25 ounce) can whole kernel corn, drained
1 large onion, diced
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of broccoli soup
2 cups shredded Cheddar cheese, divided
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1/4 cup butter, melted

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together broccoli, corn, and onions. Stir in sour cream, soup, and 1/4 cup shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix.
Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 1 3/4 cups cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly.


My kids love this casserole! allrecipes.com is a great website for new ideas!

Answer 4

Golden Broccoli Salad

In a large bowl combine 3 c. chopped fresh broccoli
3/4 c. shredded carrots
1/4 c. chopped onion
1/3 c. shredded cheddar cheese
2 T. Hormel bacon bits
Dressing:
In a small bowl combine 2/3 c. mayonnaise
2 T. sugar
1 1/2 t. prepared mustard
2 T. milk

Answer 5

I steam my broccoli, cook some rice, add those 2 together in a baking dish. Add some onion, 1 can of cream of mushroom soup and some cut up chunks of velveeta cheese. Plus 1 can of milk .
Then I bake it in the oven for about 30 mins. or until everything is melted and serve with skinless chicken breasts already baked. You can also cut up your baked chicken breasts in the broccoli casserole before you put it in the oven. My kids love it!!

Answer 6

I've made a cheddar broccoli soup before. My husband makes a great broccoli cauliflower soup. I make a stuffing dish with stove top, cream of broccoli soup, broccoli, and cheddar. Toss them in a fritatta. Make a stir-fry?

Answer 7

Broccoli Casserole

Ingredients:

2 tablespoons butter
2 tablespoons flour
1 cup milk
3 ounces cream cheese, softened
1/4 cup blue cheese, crumbled
20 ounces frozen broccoli, chopped
1/3 cup fresh bread crumbs

Preparation:

Melt butter. Stir in flour and cook 1 minute. Add milk and continue cooking, stirring, until thickened. Add cheeses and cook until cheese melts and mixture is smooth.

Cook and drain broccoli according to package instructions. Stir cheese mixture into broccoli. Turn into a butter 1/2 quart casserole dish. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes.



Broccoli Salad

Ingredients:

2 to 3 bunches broccoli, cut in bite-size pieces
4 strips bacon, cooked, cooled and crumbled
1/2 medium red onion, cut in rings
1/2 cup golden raisins, softened in boiling water, then drained

Dressing:

1 cup mayonnaise
1/2 cup sugar
2 to 3 tablespoons cider vinegar

Preparation:

Mix dressing ingredients together and toss with the salad ingredients. Refrigerate for couple hours for the flavors to blend and the sugar to dissolve.



Broccoli Bisque

25 minutes prep / 20 minutes cooking
Makes 3 to 4 servings

Ingredients:

5 cups filtered water or vegetable stock
3 1/2 cups broccoli flowerettes
1 medium onion, chopped
1 cup cashews, roasted
1/2 cup celery, sliced thin
1 tablespoon garlic, minced
2 teaspoons sea salt, or to taste
1 teaspoon dill, fresh minced (1/2 teaspoon dry)
pinch crushed red pepper flakes
black pepper, ground to taste
Nama Shoyu, to taste (optional)

Loving preparation:

Add filtered water or stock, broccoli, onion, celery and garlic to a 3 quart pot and cook over medium high heat until all veggies are just soft, approximately 20 minutes, stirring occasionally.

Remove from heat, allow to cool 10 to 15 minutes, place in a blender (we recommend a Vita-Mix), add cashews and very carefully blend until smooth. Blend in batches, being careful to fill blender only half full. Start with low speed initially, slowly increase speed until desired consistency is reached. Return to pot, add remaining ingredients and stir well.

Variations:

Hearty Broccoli Bisque:
Add 3/4 cup of corn or 3/4 cup coarsely chopped broccoli after blending for more of a textured soup. Allow broccoli to cook through before serving.

Kali’s Cauliflower Bisque:
Substitute cauliflower for broccoli and add 1 tablespoon of nutritional yeast before blending.

Creamy Vegetable:
Replace broccoli with other veggies like zucchini or corn for a creamy vegetable soup.

Other ideas:
Experiment with different herbs.

Replace cashews with other toasted nuts or seeds or replace nuts with same measure of coconut milk, soy or rice milk.

Answer 8

Mke a vedgetable salad! Add things like broccoli, potatoes, carrots, and spinach. Hope this helps!

Answer 9

i usually have spaghetti with a cheese and brocolli sauce or make jacket potatoe people with brocolli hair !

Answer 10

Broccoli Cheddar Pie
Serving Size : 8

6 cups thawed, chopped Broccoli Florets
1/2 cup finely chopped onion
1 lb.ricotta cheese
1 cup (4 oz) shredded sharp cheddar cheese
3 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees. In a large bowl, combine all ingredients; mixing until well blended. Spoon into a 10-inch quiche plate or deep dish pie plate. Bake 60 to 65 minutes or until knife inserted near center comes out clean.
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Broccoli Melange
Serving Size : 6

4 slices bacon
2 cloves garlic
1/2 cup olive oil
1 1/2 pounds broccoli
1/2 cup water
1/2 cup raisins
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 medium-sized ripe tomatoes, diced
1/3 cup sliced almonds

Cut bacon slices into 1/2 inch pieces. Place bacon pieces in a large skillet and cook over medium heat until bacon is golden brown, stirring frequently with a wooden spoon. Using a slotted spoon, transfer cooked bacon to paper towels to drain. Set aside.

Pour off bacon fat from skillet; return 1 tablespoon bacon fat to skillet. Cut garlic cloves into very thin slivers. Add olive oil and garlic to skillet and saute until garlic is golden brown, stirring constantly with a wooden spoon.

Using a slotted spoon, remove garlic from skillet and discard. Cut broccoli into small flowerets. Trim stalks, peeling them, if desired, and cut into 1/2 inch pieces. Add broccoli flowerets and stalks to skillet with water, raisins, salt and red pepper flakes.

Cover the skillet and cook broccoli mixture for 5 minutes. Remove cover from skillet and cook 2 minutes longer or until broccoli is tender. Add tomatoes, reserved cooked bacon and sliced almonds to the skillet.

Toss broccoli mixture gently to combine. The tomatoes should become warm but should not cook completely or release their liquid. .
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Broccoli with Pine Nuts

3/4 pound broccoli, cut into spears
1/4 cup butter or margarine
1/2 cup pine nuts

Heat 1 cup water to boiling in 2-quart saucepan; add broccoli. Cook about 10 minutes or until stems are crisp-tender; drain. Melt butter in 8-inch skillet. Cook pine nuts in butter over medium heat about 5 minutes, stirring frequently, until golden brown. Stir pine nuts into broccoli.
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Broccoli, Cheese, and Rice Casserole
Serving Size : 4

1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

Preheat oven to 350°. Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
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Broccoli-Cheddar Cupcakes

1 head broccoli, trimmed and chopped or 1 (10-ounce) package frozen chopped broccoli
4 large eggs, lightly beaten
¼ cup melted butter
¼ cup canola oil
1 1/2 cups low-fat shredded cheddar cheese
1 (8-ounce) package corn muffin mix
½ cup frozen peas, defrosted
About 3/4 cup your choice cheese spread, softened, or nacho cheese sauce

If using fresh broccoli, steam it about 5 minutes until cooked through. Run under cold water and drain. Then chop. Set aside.

If using frozen broccoli, cook according to package directions; drain. Run under cold water and drain well again. Set aside.

Preheat oven to 350 degrees. Place the eggs in a large mixing bowl and beat with an electric mixer on low speed. Add butter, oil and shredded cheese and mix on low speed to combine. Add muffin mix, broccoli and peas, mix on low speed another minute until just combined.

Spray muffin tins with no-stick cooking spray. Line with paper muffin liners and divide batter among muffin cups. Bake 15 to 20 minutes until lightly browned. Remove muffins from pan and cool on a rack. Before serving, spread top with prepared cheese spread or nacho cheese sauce. Makes 12 cupcakes.