Tag Archives: Broccoli

Teriyaki Beef Sticks

Teriyaki Beef Sticks
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 4 small ¾" thick beef steak
  • 1¼ cups light brown sugar
  • 1 cup soy sauce
  • 1¾ teaspoon ground ginger
  • ⅛ teaspoon sesame oil
Instructions
  1. Trim fat off steak and score them.
  2. Cut steaks in to strips to make it easy to put them on the skewers.
  3. Combine remaining ingredients and mix well.
  4. Pour over steak in a zip bag and refrigerator at least 3 hrs or overnight.
  5. Teriyaki Beef Sticks uncooked photoTeriyaki Beef Sticks Uncooked photo
  6. Broil or grill to your desired wellness.

Easy Green Veggie Fried Rice

Easy Green Veggie Fried Rice
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4
 
Ingredients
  • 2 cups cooked rice
  • 1 Tbsp vegetable oil
  • ½ cup frozen broccoli florets, thawed and drained
  • ½ cup frozen peas, thawed and drained
  • 3 tsp soy sauce
  • 2 tsp sesame oil
  • ½ cup chopped fresh green onions, including tops
Instructions
  1. Put a large heavy skillet over medium heat, add vegetable oil and heat well, then add rice, stirring until light golden in color.
  2. Add in the broccoli and peas, stir and cook until vegetables are tender, about 3 minutes.
  3. Add the soy sauce, sesame oil, and green onions, stir until ingredients are all hot.

 

Chicken, Rice & Broccoli Meal

 

Chicken, Rice & Broccoli Meal
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Prep time:
Cook time:
Total time:
 
Ingredients
  • 6 skinless, boneless chicken breast cut in to 2" pieces
  • ½ to ¾ teaspoon Lemon Pepper Seasoning
  • 1 (10.75 ounce) can Condensed Cream of Chicken Soup
  • 4½ cups water
  • ¼ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 2 cups uncooked instant brown rice
  • 2 cups fresh broccoli
Instructions
  1. Preheat oven to 375°F
  2. Grease 13x9 pan.
  3. Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
  4. Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
  5. Steam Broccoli for 5 minutes in boil water.

 

Frozen Creamy Broccoli

 

Frozen Creamy Broccoli
 
Author:
Recipe type: Side
Cuisine: American
 
Ingredients
  • 2 lbs fresh broccoli cut into 2 in pieces
  • 1 Cup water
  • ½ teaspoon Salt
  • 1 small onion, chopped
  • 1 (4 oz) can mushrooms, drained
  • 3 Tablespoon butter or margarine
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1 (10.5 oz) can cream of mushroom soup
  • ½ lb Velveeta cheese, cubed
  • ¼ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 Cup shredded cheddar cheese
  • Freezer containers
Instructions
  1. Place the water in a large saucepan and add the salt.
  2. Bring to a rapid boil and add the broccoli.
  3. Steam for 6 minutes and drain well when finished.
  4. Place the butter in a large skillet over medium heat.
  5. Let the butter completely melt.
  6. Add the onion and mushrooms.
  7. Cook until the onion becomes tender about 5 minutes and drain well.
  8. Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
  9. In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
  10. Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
  11. When smooth add the garlic salt and pepper.
  12. Stir well.
  13. Pour over the broccoli.
  14. Allow the mixture to cool to room temperature.
  15. Place mixture into freezer containers.
  16. Freeze for up to 1 month.
  17. When ready to bake place in the refrigerator to thaw overnight.
  18. Preheat oven to 350°F
  19. Lightly spray a 2 qt casserole with a non stick cooking spray.
  20. Place the broccoli mixture in the casserole dish.
  21. Bake 30 minutes.
  22. Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.