Diana's Summer Salad

Diana P.

1 container fresh strawberries, quartered
1 can pineapple chunks, drained well
1 bag broccoli slaw (they will never know its broccoli)
1/2 bottle Poppyseed dressing
Cooked shrimp (optional if you want it as a dinner salad)

Mix all together and refrigerate for at least 2 hrs.....then toss well and serve.

Asian Broccoli Cole Slaw

Summer S.

Serves 6

Ingredients
1 (3 oz) Ramen Noodle Soup Oriental Flavor
1/3 stick butter
¼ c slivered almonds
1 bag broccoli slaw (in the bagged salad section)
¼ c sunflower seeds
1 or 2 chopped green onions

Dressing
1/3 c canola oil
2 T brown sugar
2 T apple cider vinegar
1 Ramen noodle seasoning packet

Directions
Crush Ramen noodles inside the bag before opening (can be done with rolling pin, spoon or the palm of your hand).
Melt butter in a large skillet over medium heat. Add crushed noodles and slivered almonds.
Stir frequently. Meanwhile, whisk dressing ingredients together in a small bowl.
Place the broccoli slaw into a large bowl and toss with the cooked noodles and almonds, sunflower seeds and dressing. Garnish with the chopped green onions.
*can add canned/cooked chicken to the noodles & almonds cooking for a heartier salad

Velveeta & Ham Chowder

Jennifer S.

1 large onion, chopped. Cooked in 1 TBS oil, and drained
3 cups milk
3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
3 cups frozen broccoli
1/2 lb ham, chopped
1 15-oz can corn, drained or 1 1/4 cup frozen corn
salt and pepper

Add cooked onions, milk and Velveeta to crock pot (set on high). Stir occasionally, until cheese is melted. Takes about 30 minutes. Turn to low before adding the rest of the ingredients.
Add broccoli, ham, and corn.
Simmer on low for 2-5 hours. Stir from time to time to make sure you don't burn milk and cheese.
Add salt and pepper if needed before serving.

Beef and Broccoli Stir-Fry

Jennifer S.

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
5 cup(s) broccoli, florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup low-sodium soy sauce
1/2 cup water


* On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

* Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

* Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

* In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

* Return beef and accumulated juices to pan; toss to coat. Serve.

Easy Pasta Salad

Jennifer S.

2 cups rotini pasta, uncooked, whole wheat if you can find it
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1/4 cup sliced black olives
1/3 cup Light Italian Dressing
1/4 cup Reduced Fat Parmesan Cheese

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.

ADD remaining ingredients; mix lightly.

REFRIGERATE several hours or until chilled.

Italian Pasta Salad

Kathy S.

1-16 oz. pkg. tri-colored spiral pasta, uncooked
1 large head fresh broccoli, cut into bite-size pieces
1 c. chopped red onion
8 oz. pepperoni slices or mini pepperoni
8 oz. shredded mozzarella cheese
1-16 oz. bottle of Kraft Light House Italian dressing

Cook pasta as directed on package, drain and put into a large salad bowl. Boil broccoli in water for 1 minute (just to soften) and add to pasta along with the red onion and stir. Let cool in refrigerator for 1 hour. Then stir in pepperoni, mozzarella cheese and Italian dressing, you can also add olives if desired. Chill in refrigerator until ready to serve. Enjoy!!

Mac 'n Cheese with Broccoli

Jennifer S.

1/2 cup uncooked elbow macaroni (2 oz)
1 package(10 oz) frozen broccoli & cheese flavored sauce

1. In 2-quart saucepan, cook macaroni as directed on package. Drain; return to saucepan.
2. Meanwhile, cook broccoli as directed on package.
3. Stir broccoli with cheese sauce into macaroni.

Lemon Pepper Chicken Penne

Jessica S.

1 lb boneless-skinless chicken cut into bite size pieces.
1 16 oz pkg penne pasta
2TBS olive oil
lemon pepper
1 12-16 oz pkg frozen broccoli
1 pkg good seasons Italian prepared (using non-fat directions)
fresh grated Parmesan cheese

season chicken with lemon pepper set aside for 15-30 minutes. cook pasta and broccoli. saute seasoned chicken in oil. mix Chicken, drained pasta, broccoli, and Italian dressing until well coated. sprinkle with Parmesan cheese.