Lemon Dill Broccoli

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

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Ingredients: 
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)

Instructions: 
Chop broccoli into bite sized pieces leaving a small piece of the stalk on each to hold the
broccoli together.

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.

Weight Watchers info.:  ZERO SmartPoints!

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Broccoli Salad

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Posted by Robin

Our aunt Kathleen never failed to bring this anytime we were having a salad supper at Grandma’s house, and we never failed to devour it. Even as small children. And the main ingredient is broccoli.  Enough said. 🙂

Salad Ingredients:

4 slices of bacon, crumbled into very small pieces (homemade bacon bits)

4 cups of small florets of broccoli (fresh – about 2 sm. heads)

3/4 c. sharp cheddar, shredded (don’t get the finely shredded cheese, as pieces won’t be substantive enough to taste well in the mix)*

¼- ½ large red onion, diced (depending on preference – I do ½ c.)

Dressing Ingredients:

1/2 c. Miracle Whip*

1 1/2 T. sugar

2 T. white vinegar 

A dash of salt

*For the WW version if this recipe, use Miracle Whip Light and low fat cheddar. All other ingredients and quantities are the same.

Directions:

Cook bacon until nice and crispy; drain, cool, and crumble.

In a large bowl, combine broccoli florets, cheddar, red onion, and bacon. Set aside.

To make dressing, in a small bowl, whisk together Miracle whip, sugar, vinegar, and salt until sugar is dissolved well, and it’s evenly combined.

Pour dressing over salad and gently toss to coat salad evenly.

Weight Watchers Info.:  Makes about 1 pound of salad – about 10 half-cup servings, 2 SmartPoints per serving.

Asian Beef & Broccoli

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Posted by Erin

The only “vegetables” (even if you can call them that) I at as a child were potatoes and hominy.  Hominy… not sure that even qualifies as a vegetable, it’s so over-processed.  My mom tried everything to get me to eat my vegetables.  She tried making me sit at the table until I ate them… I was apparently a very strong willed child.  She tried seasoning them differently or “hiding” them in casseroles… I didn’t fall for that.   She even tried paying me.  That one actually worked… until she quit paying me, then I quit eating them.  My poor mom.  Fortunately, my taste buds have changed and now I’m a lover of all foods, meat and vegetables alike.  Luckily for me, my kids are a lot better eaters than I was as a child.  One of their favorite veggies is broccoli so we have it a lot.  We like it roasted, steamed & seasoned, covered in cheese, or incorporated into a dish such as this one.  This Asian Beef & Broccoli is a one-pan meal, which you know I love!  (Okay, two pans if you count the one you cook the rice in.)  It’s fast & easy to prepare and tastes like Chinese take-out!

Ingredients:

½ c. beef broth (I use water & beef bouillion)

3 T. cornstarch, divided

2 T. sweet chili sauce (found in the Asian section of the grocery store)

4 T. low sodium soy sauce

1 T. garlic, minced

½ tsp. fresh ginger or ginger paste

¼ tsp. red pepper flakes (optional)

1 T. sesame oil, divided

1 (12 ounce) bag frozen broccoli florets, thawed and drained on paper towels (I chop them smaller so they spread more evenly throughout the dish & cook faster.)

½ a medium onion, chopped

1 lb. tenderized round steak (a.k.a. cube steak), trimmed and cut into small strips

1 tsp. garlic powder

1 tsp. onion powder

Salt & pepper

Cooked rice, for serving (We also like to have more soy sauce on hand to season our rice.)

 

Instructions:

In a small bowl, combine beef broth, sweet chili sauce, 1 tablespoon cornstarch, minced garlic, ginger, soy sauce, and red pepper flakes (if desired); set aside.

In a large skillet or wok, heat ½ tablespoon sesame oil over medium-high heat.  Sautee the broccoli, stirring frequently, until it gets some brown coloration on it.  Turn off heat, remove broccoli from the pan, and set aside.

In a bowl or plastic baggie, sprinkle steak strips with corn starch, garlic powder, onion powder, and a dash of salt & pepper; toss to coat.

Heat remaining ½ tablespoon sesame oil in the skillet again over medium high heat.

Add beef; cook and stir until brown and juice runs clear.

Add broth mixture & broccoli to pan with beef.

Reduce heat to low.

Simmer & stir about 5 minutes, until broccoli is tender and sauce is thickened.

Serve over rice; add more soy sauce, if desired.

 

Weight Watchers info:  Each 8 ounce (weight) serving is 6 SmartPoints; makes 4 servings.