baked chicken with broccoli

Ingredients

2 (10 3/4 oz) cans of Campbell's Cream of Broccoli
10 3/4 ounces low-fat milk (just fill the empty cream of broccoli can to measure)
2 chicken breasts
Egg noodles, extra wide
3 lbs. fresh broccoli, cut into florets
Freshly grated Parmesan cheese

Instructions

1. In a medium sized bowl, whisk together the cream of broccoli and milk. Pour mixture into a deep baking dish that has a cover. Lay chicken breasts in milk mixture. Cover and bake at 350 degrees F for 1 hour.
2. Meanwhile, make pasta and steam broccoli.
3. To serve, make a bed of pasta and then place chicken and steamed broccoli on top. Pour cream of broccoli sauce over the chicken, broccoli, and noodles. Finally sprinkle with cheese.


*Recipe from Mom

tomato, broccoli, spinach and feta cheese pizza

Ingredients

1 large tomato, thinly sliced OR 1 container of cherry tomatoes, halved
1 box of frozen broccoli, defrosted and drained well
1 box of frozen whole leaf spinach, defrosted and drained well
1 cup feta cheese
1/2 cup shredded mozzarella cheese
1/2 cup pizza sauce (I recommend Rao's Pizza Sauce)
1 prepared pizza crust

Instructions:
1. Preheat oven to 400 degrees F.
2. Thaw spinach and broccoli, squeeze out any excess water.
3. If you are making you own dough, I recommend pre-cooking the dough until it is light brown so that the crust doesn't get mushy when you add the toppings.
4. Spread pizza sauce on crust. Then sprinkle with mozzarella cheese. Then add broccoli, spinach, and tomatoes. Then sprinkle 1 cup of feta cheese on top of it all.
5. Cook until cheese melts and the crust is golden brown, takes about 15 minutes.

pasta with sausage, broccoli, and roasted red peppers

Ingredients

1 1b. pasta
1.5 lbs. of broccoli, florets cut into 1-inch pieces and stalks peeled and sliced 1/4 inch thick
4 oz. sausage (hot or sweet Italian)
1 cup roasted red peppers, sliced
6-10 garlic cloves, minced
1/2 cup water
1 cup freshly grated cheese
1 tbsp. olive oil

Instructions

1. Cook pasta.
2. Remove sausages from casing and brown in skillet on medium heat; break into small pieces with spoon (I like to use a potato masher for this).
3. Stir in roasted red peppers and garlic; cook 15 seconds.
4. Add broccoli, 1/2 tsp. salt, and water. Increase heat to high and cover skillet; cook until broccoli turns bright green, about 2 minutes
5. Uncover and continue to cook until liquid has evaporated and the broccoli is tender, about 5 minutes longer.
6. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to pot.
7. Stir in sausage and broccoli mixture, cheese, pasta water, and oil. Toss to coat evenly

*adapted from America's Test Kitchen

stir-fried beef with broccoli, bell peppers, and asparagus

Ingredients

1 lb. flank steak, trimmed
2 tbsp. low-sodium soy sauce
1 tsp. minced garlic
1/2 tsp. black pepper
3 1/2 tsp. water, divided
2 tbsp. oyster sauce
1/4 tsp. crushed red pepper
3/4 lb. broccoli
1 bunch of asparagus
2 tbsp. canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces
4 cups hot cooked long-grain rice

Instructions

1. Cut steak in 1/8-inch thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate for 30 minutes.
2. Combine 1 1/2 tbsp. water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.
4. Snap off hard ends of asparagus. Slice diagonally into 1-inch pieces.
5. Heat 1 tbsp. canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to a skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to bowl.
6. Heat the remaining 1 tbsp. canola oil in pan over medium-high heat. Add broccoli and asparagus; cook 2 minutes, stirring constantly. Add the remaining 2 tbsp. water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

*adapted from Cooking Light