Are you always looking for ways to eat vegetables that don’t involve ranch dressing or some sort of cheese sauce? When you’re in a family like ours – one that seems to have a genetic predisposition to love all things that involve carbs and sugar – a good vegetable recipe is dinner-time gold! ~Tracy
1 large head of raw, fresh broccoli
1 c. prepared chicken bouillion
½ tsp. dried basil
½ tsp. dill (or more to taste)
¾ tsp. garlic salt
1 T. freshly squeezed lemon juice (can use bottled lemon juice)
Chop broccoli into bite sized pieces leaving a small piece of the stalk on each to hold the
Prepare chicken bouillon according to directions. Pour into a saucepan large enough for the broccoli to be in one layer. Add broccoli to bullion in saucepan. Sprinkle basil, dill, and garlic salt onto broccoli.
Turn on low heat and allow to simmer, covered, until broccoli becomes tender. Remove from heat; toss to coat well with all seasoning and bullion. Remove broccoli from saucepan and add lemon juice; toss to coat.
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