Brocolli and Rice Cupcakes

 There's not a lot that wouldn't win my vote if it is served in cupcake form.  But broccoli and rice?  If that isn't a beautiful marriage made in heaven, then I'm not a romantic.  Fine, I don't know romance...Anyway, I saw this recipe at daydreamkitcen and I did not pass go.  I did not collect 200.  AND if you have those people in your life that don't like their food to touch....this stays in it's nice little cuplike form on a dinner cake. 
Broccoli and Rice Cups
Ingredients:  1 c. quick-cooking rice, 1 c. chicken stock, 10 oz box of frozen chopped broccoli (thawed and drained), 3.4 c. shredded cheddar cheese (divided), 1/4 c. Ranch Dressing, 2 eggs, 1/2 t. salt, 1/2 t. pepper (to taste)
Instructions:  Make rice according to boxes instructions, BUT substitute stock for water.  Place cooked rice in a large bowl and cool.  Add the rest of the ingredients (but only use 1/2 c. cheese).  Stir and then place in 8, greased muffin cups.  Top with remaining 1/4 c. cheese.  Bake 25 minutes at 350 (tops should be browning and looking crispy). 

Broccoli and Grape Salad

I found this recipe while searching salad recipes with enough carbs to fuel running, but some fruit and veggies in the mix to help with some of those vitamin thing-ies.  This really was delicious, a good balance of salty and sweet combo,  and very very filling. 
So if you are looking for a nice salad, or just a new recipe, here is one that worked for me! 
Broccoli and Grape Pasta Salad
Ingredients:  1 c. chopped pecans, 1/2 pkge (16 oz size) bow-tie pasta, 1 lb fresh broccoli, 1 c. mayonnaise, 1/3 c. sugar, 1/3 c. diced red onion, 1/3 c. red wine vinegar, 1 t. salt, 2 c. seedless red grapes (halved), 8 cooked bacon slices (crumbled-I used the 'real' bacon bits you can buy in the salad section and just red the back for how much equaled a slice). 
Instructions:  Preheat oven 350.  Bake pecans in a single layer for 5-7 minutes (until lightly toasted, stir halfway through).  Prepare pasta according to directions.  Cut broccoli florets from stems, separate int small pieces, finely chop.  Wish together mayonnaise and next four ingredients in a large bowl.  Add broccoli, cooked pasta, and grapes.  Stir to coat.  Cover and chill 3 hours.  Stir in bacon and pecans before serving. 

Chicken and Broccoli Noodle Caserole

The thing I love about summer is that I have the time to try out lots of new dishes.  The great thing about this 'new' dish....other than the fact that it was really tasty, is that it can be frozen for the next 9 months when time is something I read about in dictionaries.  I found this recipe on 6Sister's blog.  Chicken and Broccoli Noodle Casserole Recipe
Ingredients:  6 oz egg noodles, 2 t. oil, 4 cloves garlic (diced), 12 oz fresh broccoli florets (chopped), 1 T butter, 1 bunch green onions, 3 T flour, 1 3/4 c. chicken broth, 1 c. milk, 12 oz cooked/shredded chicken breast, 4 oz shredded sharp cheddar cheese, cooking spray, 3 T shredded Parmesan cheese, 2 T Italian bread crumbs
Instructions:

1.  Cook noodles until al dente.  Set aside.
2.  Heat oil in a skillet and add garlic on medium heat.  Cook about 1 min (until golden).  Add broccoli and a little salt.  Saute and cover for 3 minutes until it begins to soften.  Set aside.
3.  Preheat oven to 375 degrees.  Spray a 9x12 inch casserole dish with cooking spray. 
4.  Heat butter on med heat.  When melted add green onions and cook 3 minutes.  Add the flour, a pinch of salt and stir.  Cook 3 more minutes. 
5.  Slowly add chicken broth.  Whisk for 30 seconds then add milk.  Bring to a boil.  Simmer on medium heat, stirring occasionally for 7 minutes. 
6.  Remove pan from heat and add cheese and T of Parmesan cheese.  Add shredded chicken, noodles, and broccoli.  Coat everything evenly. 
7.  Pour into dish and top with the rest of the Parmesan cheese and breadcrumbs.  Spray with a little cooking spray. 
8.  Bake 25 minutes.  Place under the broiler for a few minutes until golden.
*To freeze, before you cook the dish put foil over the pan.  You can put it into the fridge 24 hours before cooking, or add 25 minutes to the cooking time and move it directly from the freezer to the oven. 

Chicken and Stuffing Casserole

This is one of my favorite family recipes.  It's one of two I request when I get to request meal, which happens about once a year, in correlation with my birthday.  I still struggle with vegetables, other than salad, when presented by themself, so I also like that you can get in a pretty hearty portion of brocolli when you scoop this on your plate.  I grew up eating a lot of casseroles, it just saved my mom time, and it was the only way I might accidentally eat a vegetable!  I haven't changed much....

Chicken and Stuffing Casserole

Ingredients

2 c. cubed cooked chicken, 1 pkg (6 oz) stuffing mix (like stove top chicken flavor), 1 can (2.8 oz) French Fried Onions, 1 pkg (10 oz) frozen brocolli (thawed and drained), 1 pkg cheese sauce mix or can of cheese soup, 1 1/4 c. milk, 1/2 c. sour cream.

Instructions

Prepare stuffing mix according to package directions.  Stir in 1/2 can onions.  Spread onto the bottom of a greased casserole dish.  Arrange Brocolli pieces around edge of the dish.  Mix cheese sauce, milk, sour cream and chicken.  Pour over brocolli.  Bake at 350 for 30 minutes.  Sprinkle the remaining onions sprinkled on top for the last 5 minutes of baking.