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Broccoli-Peanut Stir-Fry with Noodles
Stir-fry sauce flavors can vary from spicy,
to sweet-sour, to traditional.
All are generally soy sauce based.
Some are a bit thick and some are thin and watery,
so choose your favorite -- 4 ounces (2 cups) uncooked broad yolk free egg noodles ;
1 tablespoon LAND O LAKES® Roasted Garlic Butter
with Olive Oil* ;
4 cups broccoli florets ;
2 medium (1 cup) carrots, sliced ;
1/3 cup stir-fry sauce ;
1 (14 to 15-ounce) can baby corn, drained,
cut into 1/2-inch pieces ;
1/4 cup finely chopped dry roasted peanuts;
Cook noodles according to package directions.
Drain. Keep warm.
Meanwhile, melt garlic butter in 12-inch nonstick
skillet until sizzling; add broccoli and carrots.
Cook over medium-high heat, stirring occasionally,
until vegetables are crisply tender (6 to 7 minutes).
Stir in stir-fry sauce and corn; continue cooking
until heated through (2 to 3 minutes).
Add hot cooked noodles; toss to lightly coat.
Sprinkle with peanuts.
Makes 4 servings. *Substitute 1 tablespoon LAND O LAKES® Butter
and 1 teaspoon finely chopped fresh garlic. TIP: Reducing the fat in recipes is easy if you master
a few simple techniques. Many stir-fries are filled
with whole or halved peanuts which really send
the fat content soaring. By finely chopping the
peanuts, you can use less because they go further
by covering more of the food. |
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Broccoli Timbales 1 1/2lbs broccoli
4 eggs
1 1/2 cups milk
1/2tsp salt
1/8tsp pepper
1 Tbl chopped parsley Preheat oven to 325F
Cook broccoli in a little water until tender. Chop broccoli and
drain well. Use 2 cups for this recipe.
In a bowl, combine eggs, milk, salt and pepper.
Beat with a whisk until well blended.
Add broccoli and parsley and pour into buttered 1qt mold or
individual molds, filling them approximately two-thirds full.
Place molds in a pan of hot water which reaches halfway up
the side of molds. Bake in preheated oven for 25 to 45
minutes depending on the size of the molds. When ready to
serve, unmold, if desired and serve immediately.
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Broccoli and Cheese Casserole 30 ounces pkg. frozen, chopped broccoli
1/2 cup fat-free egg substitute
1 - 10 1/2 oz can reduced fat cream-of-mushroom soup
1 cup fat-free mayonnaise
1/2 cup low-fat cheddar cheese, shredded
2 tablespoons onions, minced
Dash of black pepper
6 reduced fat Ritz crackers, crushed
1. Preheat oven to 350 degrees.
2. Spray a 2-quart casserole dish with nonstick spray. Set aside.
3. Cook broccoli according to package directions.
4. Combine broccoli, egg substitute, soup and mayonnaise in a large bowl. Stir.
5. Add cheese, onions and pepper to the broccoli mixture. Stir.
6. Pour the broccoli-cheese mixture into the prepared casserole dish.
7. Crush and sprinkle crackers over the top of mixture.
8. Bake at 350 degrees for about 30 minutes or until sauce is hot and bubbly. |
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Broccoli-Cauliflower Salad Mix:
1 head cauliflower
1 head broccoli
1 small jar green olives, drained
1 package Swiss cheese, cubed Mix and Toss with:
1 package Hidden Valley dressing
1 cup mayonnaise
1 cup sour cream
Chill at least 1 hour before serving. |
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Bonnie's Broccoli Salad
1 med head broccoli, cut up
1/2 lb bacon, cooked & crumbled
1 c cheddar cheese, small dice
1 c mayonnaise
2 Tbls cider vinegar
2 Tbls sugar Toss broccoli, bacon & cheese in a large bowl. Whisk together the
remaining ingredients & pour over veggies.
Refrigerate at least 1/2 hours before serving. |
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