I like broccoli – this recipe makes me LOVE broccoli. The black bean sauce is a perfect addition to crispy broccoli. The flavor is definitely Asian – so serve the next time you have an Asian themed menu.

Black Bean Broccoli

4 servings
53 calories per serving

1 t sesame seeds
1/2 c water, divided
1 t rice wine vinegar, or white-wine vinegar
1 t cornstarch
2 t black bean-garlic sauce (readily available in the Asian section of your market)
2 t canola or vegetable oil
1 clove garlic, minced
4 c broccoli florets

Heat a small skillet on medium low and add seeds. Cook 2-3 minutes to toast and bring out the flavor. Set aside. Mix ¼ c water, vinegar and cornstarch then add black bean sauce and stir well. Heat oil in a large nonstick skillet and add garlic. Cook 30 seconds then add broccoli and stir well. Add ¼ c water to the pan, cover and steam broccoli 3 minutes. Then push the broccoli to the sides and pour the sauce in the center and stir a minute or so until it thickens then mix sauce well with the broccoli. Sprinkle with the sesame seeds and serve immediately.

This sure doesn’t taste like it’s only cooked 8 minutes – it tastes much more like a soup that has been prepped and cooked for hours. The depth of flavor is fantastic. It has a bright and vibrant broccoli taste that is mellowed by the beans and cheese. Very, very good ! This is quite a good serving size – you can easily move this to 5 side servings and have this next to a salad or sandwich.

Cheesy Broccoli and Bean Soup

3 servings
220 calories per serving

14 oz. vegetable broth
1 c water
1 lb. broccoli florets
14 oz. cannellini beans, rinsed and drained
1/4 t salt
1/4 t pepper
1 c shredded low fat cheddar cheese

Boil water and broth in a saucepan. Add broccoli and cover the pan and cook 6 minutes then add the beans, salt and pepper and cook 2 minutes. Place half the soup in a blender with ½ c of the cheese. Puree and place in a bowl. Repeat with the remaining soup and cheese.

This couldn’t be easier and it turns out a great healthy meal that the whole family will enjoy. I love one dish meals ! If you don’t have leftover ham on hand, try using Canadian bacon.

Ham, Broccoli and Rice

4 servings
290 calories per serving

2 t margarine
½ c chopped onion
4.3 oz. package of long grain and wild rice mix
1 2/3 c water
2 c frozen broccoli florets
1 ½ c diced cooked ham
1 cup shredded low fat cheddar cheese

Melt margarine in a skillet on medium heat and cook onion and rice from the mix for 2-3 minutes them pour in water and seasoning packet and bring to a boil. Reduce heat to medium low, cover and cook 10 minutes then lay broccoli and ham over the rice and bring back to a boil before lowering heat to medium low. Then cover and cook another 10-15 minutes or until rice is tender. Uncover and add cheese to top – let simmer 5 minutes to melt cheese. Serve immediately.

This is a great tasting asian dish that is so versatile – you can easily change up the veggies or the protein and end up with something quite different.

Sesame Shrimp and Broccoli Stir Fry

4 servings
400 calories per serving

12 oz. cleaned, peeled shrimp
8 oz. uncooked egg noodles
1 T sesame seeds
1 t peanut oil
2 cloves garlic, minced
4 c broccoli florets
8 oz. can sliced water chestnuts, drained
4.5 oz. jar whole mushrooms, drained
½ c chicken broth
2 T dry white wine (or extra broth)
2 T soy sauce
2 t cornstarch

Cook noodles according to package instructions. Cook sesame seeds over medium high heat 2 minutes or until golden and fragrant then set aside. Heat oil in skillet and cook garlic 30 seconds then add broccoli, water chestnuts and mushrooms and cook 7 minutes or until broccoli is beginning to get tender. Add shrimp and cool 5 minutes or until shrimp is done. Combine broth, wine, soy and cornstarch and mix well then add to skillet and cook until thick and bubbly. Add in the cooked noodles. Sprinkle with seeds just before serving.

This is a great ‘all in one’ dish – a casserole that is one part mac and cheese and one part chicken and broccoli – scrumptious !

Chicken and Pasta Bake

4 servings
320 calories per serving

1 ½ c small FiberGourmet pasta (rotini, elbows, etc.)
3 c broccoli florets
1 lb. boneless skinless chicken breasts cut into bite sized pieces
½ c fat free chicken broth
2 oz. low fat cream cheese
1 c low fat shredded mozzarella cheese
2 T grated parmesan cheese
Salt and Pepper to taste
Pam

Preheat oven to 375 degrees. Sprinkle chicken with salt and pepper and cook in a skillet sprayed with Pam 3 -5minutes then stir in broth and simmer 5 minutes. Add cream cheese and reduce heat to low and cook 1 minute to melt cheese then stir in ½ c mozzarella. Cook pasta according to package instructions putting broccoli in the same pot during the last minute of cooking. Combine drained pasta with chicken mix and place in a medium baking dish and bake 15minutes then sprinkle with the rest of the mozzarella and the parmesan and bake another 3 minutes.

The curry sauce in this dish is just perfect – very creamy and just enough of it. This makes a great professional tasting dinner and does not take long at all to put together.

Curried Shrimp and Broccoli

4 servings
290 calories per serving

1 c uncooked brown rice
1 c water
1 t oil
2 cloves garlic, minced
4 c small broccoli florets
½ c fat free chicken broth
3 t curry powder
1 c fat free evaporated milk
1 T cornstarch
½ t salt
4 t lime juice
¾ lb. cleaned and shelled shrimp
Salt and pepper to taste

Cook rice in water according to package instructions. Heat oil in skillet and add garlic and cook 30 seconds then add broccoli, broth and curry and heat until simmering. Cover and continue cooking 8 minutes or until broccoli is starting to get tender. Mix milk, starch and salt and add to skillet. Bring to a boil and cook 2 minutes or until thickened, stirring constantly. Stir in lime juice and shrimp and cook until shrimp is done and all is heated through. Add salt and pepper.