Broccoli & Cheese Stuffed Spaghetti Squash

Broccoli & Cheese Stuffed Spaghetti Squash

Ingredients

• 1 spaghetti squash cut in half, seeds removed
• non stick spray
• 2 cups chopped broccoli florets
• 3 cloves garlic minced
• 1 tsp red pepper flakes
• pinch of salt and pepper
• 1 tsp Italian season or use a mix of oregano, basil, thyme
• 1/2 cup part skim shredded mozzarella cheese I like to shred my own
• 1/3 cup Parmesan cheese shredded

Instructions

1. In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
2. In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.
3. Using a fork, scrape out the flesh/'spaghetti' of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
4. Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
5. Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler.
6. Remove and enjoy!

Recipe Notes
**You can also cook in the oven - Place into a 350 degree oven on a baking sheet, flesh side down, cook for 50-60 minutes, or until squash is tender.

source:https://domesticsuperhero.com

BROCCOLI CHICKEN MAC AND CHEESE

BROCCOLI CHICKEN MAC AND CHEESE

YIELD: 6-8 SERVINGS
TOTAL TIME: 50 MINS
PREP TIME: 30 MINS
COOK TIME: 20 MINS

INGREDIENTS:

• 1 pound dry pasta (I used small shells, but you could use macaroni or any shape of pasta)
• 1 bunch broccoli, cut into bite-sized florets
• 2 tablespoons butter or olive oil
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup vegetable or chicken stock
• 1 cup milk, warmed
• 2 1/2 cups freshly-grated cheddar cheese (I recommend sharp cheddar)
• 1/2 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon finely-ground black pepper, or more to taste
• 2 cooked* boneless, skinless chicken breasts (*see instructions below for how to cook chicken breasts)
• (optional topping for the baked version) 1/2 cup extra shredded cheddar cheese and 1/2 cup Panko breadcrumbs

DIRECTIONS:

1. Preheat oven to 350°F.
2. Cook pasta al dente** in a large stockpot of generously-salted water, according to package instructions.  About 2-3 minutes before the pasta reaches al dente, add in the broccoli florets and let them cook alongside the pasta for the remainder of the cooking time.  Drain and set aside.
3. Meanwhile, as the pasta water is heating, melt butter in a (separate) medium saute pan over medium-high heat.  Add garlic and saute for 1 minute or until fragrant, stirring occasionally.  Whisk in the flour until combined and cook for an additional 1 minute, whisking occasionally.  Slowly whisk in vegetable or chicken stock until the mixture is smooth.  Then slowly whisk in the milk until it is combined.  Continue cooking for 1-2 minutes, or until the mixture comes to a simmer.  Then remove from heat, and stir in the cheddar, Parmesan, salt and pepper until the cheese sauce is smooth.  Remove from heat.
4. Once the pasta and broccoli are cooked, pour the cheese sauce on top of the pasta, add in the chicken, and toss until everything is evenly combined.
5. At this point, you can either serve the pasta stovetop-style as-is.  Or pour the pasta into a greased 9 x 13-inch baking dish, and sprinkle with extra cheddar cheese and Panko breadcrumbs.  Bake for 15-20 minutes, or until the top becomes slightly crispy and the breadcrumbs are slightly golden.  Remove and serve immediately.
   

source:https://www.gimmesomeoven.com

Skillet Beef and Broccoli Ramen

Skillet Beef and Broccoli Ramen

Prep Time 20 mins
Total Time 20 mins
Servings: 4
Author: Chelsea

Ingredients

• 1/4 cup + 2 tablespoons vegetable oil separated
• 3 teaspoons minced garlic separated
• 2 tablespoons red wine vinegar
• 1/4 cup honey
• 1/2 cup + 2 tablespoons low sodium soy sauce separated
• 1 tablespoon Italian flat leaf parsley
• 3/4 pound flank steak
• 3 tablespoons cornstarch
• 2 tablespoons sesame oil
• 1/3 cup brown sugar**
• 1/2 teaspoon grated ginger
• 1 cup beef broth*
• 1/4 cup oyster sauce
• 4 cups broccoli florets
• 2 packages (3 ounces each) ramen noodles
• Salt and pepper
• Optional: green onions, red pepper flakes, sesame seeds

Instructions

1. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
2. In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.
3. Whisk together and pour over the flank steak in the bag.
4. Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.
5. Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
6. Chop the broccoli into bite-sized even pieces.
7. Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.
8. In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer.
9. Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
10. Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds.
11. Transfer the rest of the beef to the plate.
12. In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
13. Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
14. Bring the mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover the pot with a lid and reduce the heat to low.
15. Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
16. Remove the lid, add in the cooked pasta and cooked meat.
17. Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
18. Enjoy immediately.

Recipe Notes
*You can make your own "beef broth" by using the seasoning packets from the Ramen noodles. **Not packed -- add slowly. I've gotten a few comments about it being too sweet (I like beef and broccoli sweet!) so add the sugar slowly and to taste preference.

source:https://www.chelseasmessyapron.com

One-Pan Cheesy Chicken, Broccoli, and Rice

One-Pan Cheesy Chicken, Broccoli, and Rice

Servings: 4 -6 servings

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium yellow onion , diced finely
• 1 pound boneless skinless chicken breasts , cut into bite sized pieces
• 2 cloves of garlic , minced
• 1 teaspoon of kosher salt and freshly ground pepper to taste
• 1 cup uncooked extra long grain white rice
• 2 1/2 cups broccoli florets , cut into bite sized pieces
• 2 1/2 cups of low-sodium chicken broth
• 2 cups shredded extra sharp cheddar cheese

Instructions

1. In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
2. Once onions soften, increase the heat to medium high and add chicken to the pan.
3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
5. Add the uncooked rice in the olive oil and saute it for a couple of minutes.
6. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
7. Cook chicken and rice mixture covered for about 12 minutes.
8. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
9. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
10. Remove from heat and stir in half a cup of cheese.
11. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Recipe Notes
You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.

Source: http://www.number-2-pencil.com/2014/07/30/one-pan-cheesy-chicken-broccoli-rice/