Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

1 tbsp vegetable oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 small onion, sliced
1 lb broccoli florets (about 4
1 cups)
1/2 red bell pepper, sliced in
1 thin strips
2 tbsp water
1 tbsp cooking sherry
1 tbsp oyster sauce or reduced
1 sodium soy sauce

Instructions:
Heat oil in a skillet or wok. Add garlic and ginger and stir-fry for
15 seconds. Add onions and stir-fry until wilted, about 1 minute. Add
broccoli and red pepper and mix well. Add the water and

1 tbsp + 2t. olive oil
3 garlic cloves, minced
2 cup thawed frozen chopped
1 broccoli
1/2 cup part skim ricotta cheese
1 package pizza crust dough(pillsbury)
1 tsp sesame seed
3 oz red-fat cheddar, shredded
3 oz part-skim, mozzarella
1 shredded
2 tsp grated parmesan cheese
1 dash of pepper

Instructions:
Preheat oven to 425 degrees. In a 10-inch non-stick skillet heat
oil; add garlic and cook over medium heat, stirring frequently, until
golden brown, about 1 minute.

2 lb fresh broccoli
1 tbsp betty's butter
3 tbsp fresh lime juice
1/4 cup toasted pine nuts(pignoli)

Instructions:
Trim off fresh stems and cut broccoli into flowerets about 3" long.
Steam over boiling water until crisp-tender, about 2 minutes. Drain
and let dry on paper towels. In a non-stick skillet and stir-fry 3
minutes. Just before serving, toss pine nuts. Food Servings per
serving: 1 VEGETABLE EXCHANGE + 1 1/2 FAT EXGHANGE CAL: 106; CHO:
6mg; CAR: 6g; PRO: ...

10 oz (2 pk) broccoli spears, frozen
1/2 cup butter or margarine
2 tbsp lemon juice
1/2 tsp salt
1/2 cup slivered blanced almonds

Instructions:
1. Cook broccoli as package label directs. 2. Meanwhile, melt butter in
small saucepan. Add rest of ingredients; simmer, stirring occasionally, 5
minutes. 3. Drain broccoli; arrange in serving dish; top with the sauce.
MAKES 8 SERVINGS. Michelle Bruce
Servings: 8

2 dry-pack sun-dried tomatoes
4 tsp reduced-sodium soy sauce
1 tbsp rice wine vinegar
1 tsp brown sugar
1 tsp dark sesame oil
1/8 tsp red pepper flakes
2 1/4 tsp vegetable oil
2 cup cauliflowerets
2 cup broccoli flowerets
1 garlic clove, finely chopped
1/3 cup thinly-sliced red or green bell pep

Instructions:
Place tomatoes in small bowl; cover with boiling water. Let stand 5
minutes. Drain; coarsely chop. Meanwhile, blend soy sauce, vinegar,
sugar, sesame oil ...

4 large baking potatoes - (6 to 8 oz ea)
2 cup broccoli florets
1 cup fat-free (skim) milk
1/2 cup nonfat cottage cheese
1 tsp dry mustard
1/2 tsp red pepper flakes
4 oz shredded reduced-fat sharp Cheddar, divided
4 oz shredded part-skim mozzarella chees
2 tbsp all-purpose flour

Instructions:
Pierce potatoes several times with fork. Place in microwave oven on paper
towel. Microwave at High 15 minutes or just until softened. Wrap in paper
towels; let stand 5 ...

20 oz pk frozen broccoli spears
2 tbsp butter or margarine
1 tbsp flour
1/2 cup milk
1 tsp grated lemon peel
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp ground ginger

Instructions:
1. Cook broccoli in a shallow, heat-resistant, non- metallic, 1 1/2-quart
baking dish. Drain and set aside. 2. In a small, heat-resistant,
non-metallic bowl melt butter or margarine in Microwave Oven 30 seconds. 3.
Blend in flour with a fork until smooth. Gradually stir in milk. Heat,
uncovere ...

1 lb fresh broccoli florets
= (or thawed frozen)
1/4 cup fat-free Italian salad dressing

Instructions:
Place broccoli florets in steamer basket above 2 inches boiling water.
Cover and steam 4 minutes or until broccoli is bright green and
crisp-tender when pierced with a fork.

Remove from steam and place broccoli in serving dish. Drizzle with Italian
dressing and toss to coat. Serve immediately.

This recipe yields 8 servings. Serving size: 1/2 cup.

Exchanges ...

10 oz pkg. frozen cut broccoli
4 oz muenster cheese, cubed
1 tbsp low-fat mayonnaise, +
1 tsp lowfat mayonnaise
1 tbsp onion, minced
1 tsp worcestershire sauce
1 tsp dijon mustard
1 tbsp skim milk

Instructions:
Cook broccoli according to package directions until just tender-crisp.
Drain. Preheat oven to 350. Combine all ingredients together, place in a
casserole that has been sprayed with a nonstick cooking spray and bake,
covered, 20 minutes.

Per serving: 9g ...

1/2 cup mayonnaise =or
1/2 cup salad dressing:
2 medium garlic cloves, cruched
1 1/2 lb broccoli
1 paprika

Instructions:
Mix mayonnaise and garlic: cover and refrigerate about 2 hours. Cut
broccoli stalks lengthwise into thin spears. Place stremer basket into
1/2" water in saucepan or skillet (water should not touch the bottom of
basket). Place broccoli in basket. Cover thightly and heat to boiling;
reduce heat. Steam until tender, about 15 minutes. Cover and ...