If you need a good standby recipe which uses several types of veggies of your choosing, this is the one. I think it's a classic. Eat it for breakfast, brunch, or supper. And keep scrolling down for another broccoli favorite!
Impossible Garden Pie
2 cups sliced zucchini
1 1/2 cups chopped fresh tomato
1/2 cup chopped onion
(OR, 4 cups total of your favorite veggies, of course, BROCCOLI is excellent here!)
Mix together the following in a bowl:
1/2 cup grated Parmesan
1/4 tsp black pepper
1 1/2 cups skim or low fat milk
3/4 cup Bisquick or Jiffy mix
3 eggs (or 1 carton Egg Beaters + 1 cup skim milk)
Preheat oven to 400 degrees. Spray a ceramic or Pyrex pie plate.
Place mixed veggies into the baking dish. Pour the liquid mixture over the veggies and bake for 30 minutes. Let it set before serving.
Feel free to top it with some grated cheddar cheese.
Still have some broccoli leftover? Don't fret!
Our local Dave's Market makes a killer Chicken & Broccoli Aioli. They were nice enough to share their recipe in the Providence Journal. Enjoy!
1 1/2 pounds chicken breast
1 1/2 pounds small pasta shells
1 1/2 cups olive oil, divided use
1 pound fresh broccoli florets
8 cloves garlic (about 1/4 cup)
1 TBS salt
2 tsp ground black pepper
1 TBS garlic powder
2 TBS onion powder
1/4 cup Parmesan cheese, grated
Cook and then cut chicken breasts into 1 inch pieces.
Cook pasta, drain and rinse with cold water. Mix 1/2 cup olive oil into pasta.
Steam broccoli florets and rinse with cold water.
Saute garlic in 1 cup olive oil, being careful not to burn or scorch garlic. Let cool. this is important so that the oil will be infused with the garlic.
Combine chicken, pasta, broccoli, garlic and seasonings. Mix well. Serve
Hint: A rotisserie chicken works great in this recipe.
(Of course, I like mine sprinkled with red hot pepper flakes)