Amish Broccoli Salad

Amish Broccoli Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 c [light] mayonnaise
1 c [light] sour cream
1/2 c sugar
1/2 t salt
1 c shredded Cheddar cheese
1/2 lb bacon, cooked and crumbled

1. In a large bowl, combine mayonnaise, sour cream, sugar, and salt; toss in broccoli and cauliflower and coat evenly.
2. Gently stir in cheese and bacon, reserving a small amount to sprinkle on top just before serving.

Broccoli Quinoa Casserole

Broccoli Quinoa Casserole
1- 10 oz can cream of broccoli (or mushroom) soup
1/3 c [light] mayonnaise
2 T milk
1 1/4 c shredded Cheddar cheese
1/2 t sugar (or Truvia)
1/4 t black pepper
1/4 t nutmeg
2 c cooked broccoli
1 1/2 c cooked quinoa (3/4 c dry)
about 3 T Parmesan cheese

1. Preheat oven to 350* and grease an 8x8 pan.
2. In a medium bowl, combine soup, mayonnaise, milk, Cheddar, sugar, pepper, and nutmeg; stir in broccoli and quinoa.
3. Pour in to greased pan and sprinkle with Parmesan. Bake for 30-40 minutes, until cheese is bubbly and golden brown.
Serves 4-6.

Chicken Bacon Broccoli Skillet

Chicken Bacon Broccoli Skillet
1 pkg [turkey] bacon, diced
2-3 boneless, skinless chicken breasts
salt and pepper
1 onion, diced
1 head broccoli, chopped
4 cloves garlic, minced
2 c cooked rice
2- 10 oz cans Rotel
2 T butter
2 T flour
1 c chicken broth
1 c Cheddar cheese

1. Fry up the bacon in the largest skillet you have; drain and set bacon aside.
2. Dice the chicken into bite-sized pieces and season generously with salt and pepper; place in skillet in a single layer and cook each side for 2-3 minutes, until cooked through. Set aside with bacon.
3. Place onion and broccoli in the same skillet and cook over medium-high heat until onions have caramelized and broccoli is tender; add garlic and heat until fragrant.
4. Stir in bacon, chicken, rice, and Rotel; reduce heat to low.
5. In a small pot, melt butter and whisk in flour; stir in chicken broth and bring to a boil, stirring occasionally, until it starts to thicken. Remove from heat and stir in cheese.
6. Pour cheese sauce over skillet, stir well, and add salt and pepper to taste.

Quinoa Salad Wraps

Quinoa Salad Wraps
1 c cooked quinoa
1 yellow bell pepper, finely diced
1 small red onion, finely diced
1 tomato, diced
shavings of 1-2 carrots
1/2 c broccoli, finely chopped
1 avocado, diced
2 T olive oil
2 T plain greek yogurt (or light sour cream)
2 T rice vinegar
3 T lime juice
2 T honey
salt and pepper, to taste
romaine lettuce
4-5 whole grain tortillas or pitas

1. In a medium bowl, combine quinoa, pepper, onion, tomato, carrots, broccoli, and avocado.
2. In another medium bowl, whisk together olive oil, yogurt, vinegar, lime juice, honey, salt, and pepper; toss quinoa mixture in dressing.
3. Line tortillas with lettuce and spoon quinoa mixture on top; wrap up and enjoy.

Roasted Broccoli

Roasted Broccoli
2 crowns broccoli, chopped*
olive oil, to drizzle
4 cloves garlic, minced
salt and pepper, to taste (about 1-2 teaspoons each)
juice of 1 lemon
1/3 c Parmesan cheese

1. Preheat oven to 425*; line a cookie sheet with foil.
2. Place broccoli in a medium bowl and drizzle with olive oil; toss with garlic, salt, and pepper.
3. Move to cookie sheet (retain bowl for later) and roast for 20 minutes.
4. Place broccoli back in the bowl and drizzle with lemon juice and a little more olive oil; toss with cheese.
*No need to wash and dry broccoli because the heat in the oven will kill all bacteria.

Broccoli Salad

I got this yummy recipe from a coworker and it is fabulous!

Broccoli Salad

Broccoli Mixture-
3 crowns broccoli, cut short
1 lb. bacon, fried crispy and crumbled
.5 cup toasted sunflower seeds
1- 11 oz. can of mandarin oranges
.5 cup craisins
Dressing-
.5 cup Miracle Whip
2 Tbsp. apple cider vinegar
1/3 cup sugar

1. Gently combine ingredients of broccoli mixture.
2. In a separate bowl, mix dressing ingredients; pour over broccoli mixture and toss together.

Broccoli Cheese Soup

Broccoli Cheese Soup
2 c chicken broth
1 onion, diced
1/3 c flour
1/4 c butter
Pepper to taste
2 c milk
1 1/2 c Cheddar cheese, shredded* (the sharper the better for flavor)
1/2 c Parmesan cheese, shredded
3 crowns broccoli, steamed and chopped (about 2.5-3 cups)

1. In a small saucepan, simmer chicken broth and onions, covered, for 15-20 minutes, until onions are soft.

2. Heat milk in microwave for 1-2 minutes.

3. In a separate medium-sized stockpot, melt butter then stir in flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken.

4. Add chicken broth and onions, and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Makes 4-6 servings.

*Grate your own cheese for better, creamier soup.

Pasta Salad

This recipe is so easy, and so delicious! It makes a large batch, so feel free to halve the recipe.

Pasta Salad
2 pkg. corkscrew noodles
1 can corn
2 roma tomatoes, diced
1 large green pepper, chopped
1 can olives, sliced
2 cups broccoli, chopped
1.5-2 cups Italian dressing (I like to use creamy)
1.5-2 cups ranch dressing (I use light Hidden Valley)

1. Boil noodles until soft. Drain and rinse. Put aside to cool (you could use this time to cut up vegetables).
2. Once noodles are cool, place them in a large bowl and toss in vegetables.
3. Pour equal parts Italian and ranch dressing over noodles/vegetables. Add as much dressing as desired. Make sure the dressings get mixed all the way through the salad. Serve chilled.