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Broccoli Casserole

Broccoli Casserole

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Broccoli Casserole

Broccoli Casserole

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  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 min
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Ingredients

Scale

2 x (12 ounces) broccoli florets, cut into small pieces

1/2 yellow onion, diced

4 tablespoons unsalted butter, melted

10.5 ounces condensed cream of mushroom soup

3/4 cup mayonnaise

2 large eggs

3 cups taco shredded cheese

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

3.5 ounces crispy fried onions

1 cup round butter crackers, finely crushed

Instructions

Preheat oven to 350ºF.

Thaw out the frozen broccoli overnight. On a cutting board chop up the thawed broccoli florets into smaller pieces. There should be a variety of smaller chunks of and tiny ones.  Then dice half of a yellow onion. Set Aside.

In a large mixing bowl beat the 2 eggs. Then combine the melted butter, cream of mushroom soup, mayonnaise, salt, and pepper until well combined to make the sauce.  

Stir in the crispy fried onions and 2 cups of the taco shredded cheese, reserving 1 cup left to put on top later.

Pour the broccoli casserole batter into a 9 x 13 inch backing dish. Top with remaining 1 cup of the taco shredded cheese and finely crushed crackers.

Bake for 30 minutes uncovered or until top is golden.  Allow time to cool before serving.

Nutrition

  • Serving Size: 10
  • Calories: 301
  • Sugar: 3.3g
  • Sodium: 668mg
  • Fat: 21.7g
  • Saturated Fat: 6.9g
  • Carbohydrates: 21.9g
  • Fiber: 2.5g
  • Protein: 6.8g
  • Cholesterol: 61mg

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3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

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3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

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  • Author: Cherie | Taste & Review
  • Prep Time: 40 min
  • Total Time: 40 minutes
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Ingredients

Scale

3 broccoli crown, cut into florets
1 small head of cauliflower, cut into florets
1 cup grape tomatoes
1 cup cherry tomatoes of different color
1 cup green olives
1 cup manzanilla spanish olives
1 cup kalamata olives

Instructions

For this recipe you will need a styrofoam cone and toothpicks.
There are many different sizes of styrofoam cones to pick from.
Choose the size you prefer. We uses a 9″ x 3″ cone size. You can
get them at craft stores.

Using a toothpick take one broccoli floret and pin it on the bottom
of the base. Repeat this till you have a ring of broccoli on the bottom
layer.

Then start a spiral from the bottom going up to the top of broccoli florets.
Repeat this pattern using the cauliflower, then the olives, and tomatoes.

Fill in any empty spots you see. The tree should should be full when you
are done.

Top the tree with a star! Serve with a dip of your choice.

Notes

For this recipe you will need a styrofoam cone and toothpicks. You can blanch the cauliflower and broccoli if desired to make the colors bright and crisp texture.

Nutrition

  • Serving Size: 20
  • Calories: 68
  • Sugar: 2.9g
  • Sodium: 481mg
  • Fat: 3.8g
  • Saturated Fat: .2g
  • Carbohydrates: 7.7g
  • Fiber: 2.3g
  • Protein: 1.9g
  • Cholesterol: 0mg

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Cauliflower Bacon Ranch Salad

Cauliflower Bacon Ranch Salad

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Cauliflower Bacon Ranch Salad

Cauliflower Bacon Ranch Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 15
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Ingredients

Scale

SALAD

  • ¾ head of cauliflower
  • 1/4 head broccoli
  • 1 bunch green onions, diced
  • 2 (2.8 oz.) packages real bacon recipe pieces
  • Colby jack cheese, cubed
  • 1 1/2 cup cashew halves

Creamy Dressing

  • 1 1/2 cup sour cream
  • 1 1/2 cup mayonnaise
  • 1 seasoning packet dry ranch dressing mix

Instructions

  1. In a large bowl add the sour cream, mayo, and dry ranch dressing mix. Stir till well combined.
  2. On a cutting board cut up the cauliflower, broccoli, green onions, and Colby jack cheese and add to large mixing bowl.
  3. Add the real bacon pieces and cashew halves.
  4. Stir with a large spoon to combine all ingredients.

Notes

  • If you are going to serve this later add the bacon before serving so it doesn’t become soggy.

Nutrition

  • Serving Size: 8
  • Calories: 588
  • Sugar: 5
  • Sodium: 523
  • Fat: 56
  • Saturated Fat: 13
  • Unsaturated Fat: 40
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 10
  • Cholesterol: 48

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Creamy Chicken Broccoli and Cheese Soup

Creamy Chicken Broccoli and Cheese Soup

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Creamy Chicken Broccoli and Cheese Soup

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 35
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Ingredients

Scale
  • 4 carrots shredded
  • 12 Oz frozen broccoli package
  • 8 green onions, finely chopped
  • 26 Oz cream of chicken condensed soup
  • 32 Oz chicken broth (1 box)
  • 16 Oz Velveeta cheese (half the box)
  • 1 cup cheddar cheese
  • 4 chicken breasts, boneless and skinless shredded

Instructions

  1. Wash the carrots and peel them. Then using a grater finely shred the carrots and set aside in medium size bowl. On a cutting board take out the frozen broccoli and cut it up into small chunks and add to the bowl. Cut up the green onions finely chopped and add to the bowl.
  2. Pour the chicken broth and cream of chicken condensed soup into a stock pot. Use a whisk to blend the broth together and then bring to a boil. Cut up the Velveeta cheese in chunks and add to the soup. Turn it on to medium heat stir often till the cheese is melted and soup is heated through. Turn the heat to simmer and add your chicken breasts, broccoli, carrots and green onions to the soup. After 15 minutes, remove the chicken breasts from the soup with tongs and transfer to a plate to cool. When the chicken is cool enough to handle, shred the chicken using a fork and knife, and add back to the broccoli cheese soup. Add the cheddar cheese and continue simmering the soup until the vegetables are tender and cheese is melted.

Nutrition

  • Serving Size: 8
  • Calories: 427
  • Sugar: 7
  • Sodium: 1991
  • Fat: 25
  • Saturated Fat: 13
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 32
  • Cholesterol: 103

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Broccoli & Sausage Egg Bake

Broccoli & Sausage Egg Bake

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Broccoli & Sausage Egg Bake

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  • Author: Cherie | Taste And Review
  • Total Time: 45
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Ingredients

Scale
  • 7 eggs
  • 4 sausage patties
  • 1 package (12 ounces) frozen broccoli florets
  • 1 cup of cream of broccoli soup
  • 1/2 cup of skim milk
  • 2 cups of finely shreded colby jack cheese
  • 1/3 cup of green onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat the oven to 400º F. Take out a mixing bowl and crack the eggs into a bowl and whisk together. Then add the cream of broccoli, skim milk, salt, and pepper. Whisk till all are combined and pour into 9 x 13 baking pan coated with cooking spray.
  2. Cook the sausage in a sauce pan drain the grease and then cut up the sausage and put into the egg mixture pan. Cut up the green onion and add to mixture. Cook the broccoli in a small pan on the stove with water. Cook on high for 5 minutes. Drain the cooked broccoli into a colander. After it cools cut the broccoli up to smaller pieces then add to egg mixture. Stir in the shredded cheese. Sprinkle parsley on top. Bake in the oven for 30 to 35 min or until the center is set.

Nutrition

  • Serving Size: 6
  • Calories: 361
  • Sugar: 2
  • Sodium: 521
  • Fat: 27
  • Saturated Fat: 13
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 24
  • Cholesterol: 278

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Low Carb Bacon Cheddar Broccoli Salad

Low Carb Bacon Cheddar Broccoli Salad

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Low Carb Bacon Cheddar Broccoli Salad

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  • Author: Cherie DeBrule
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Description

Low Carb Bacon Cheddar Broccoli Salad

Ingredients

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  • 1. In a large bowl, mix the mayonnaise, vinegar, and splenda
  • 2. Chop up the onion and broccoli florets
  • 3. Add every thing else and stir

Instructions

  1. 3/4 cup mayonnaise
  2. 2 Tablespoons apple cider
  3. 3 Tablespoons of sugar substitute
  4. 6 Oz of French’s new flavor crispy fried onions caramelized
  5. 1/2 cup of roasted and salted sunflower pumpkin seed mix
  6. 1/2 cup of craisins
  7. 1/2 shredded cheddar cheese
  8. 2.8 ounces of ready to serve bacon recipe pieces
  9. 1/4 of purple onion chopped
  10. 3 cups of chopped broccoli florets

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