Broccoli Salad
c/o Cassie Craves
2 heads fresh broccoli (not frozen)
1/2 cup red onion, chopped
1/2 pound bacon
1 1/2 cups grated cheddar cheese
2 1/2 tablespoons vinegar
1 cup mayonnaise
1/3 cup sugar
1 cup mayonnaise
1/3 cup sugar
Directions
1. Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.
2. Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions and cheddar cheese in a large bowl.
2. Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions and cheddar cheese in a large bowl.
3. In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving (it’s best when made a day ahead).
Broccoli and Cheese Mini Egg Omelets
c/o Skinny Taste
- 4 cups broccoli florets
- 4 whole large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (Sargento)
- 1/4 cup good grated cheese like pecorino romano
- 1 tsp olive oil
- salt and fresh pepper
- cooking spray
Directions
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well. Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well. Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Spicy Pork with Asparagus and Chili
c/o A Taste of Home Cooking
3 tablespoons soy sauce
1 tablespoon rice wine or dry sherry, brandy or Madeira
2 teaspoons cornstarch
12 oz. ground pork
3 teaspoons Asian sesame oil, divided
2 tablespoons olive oil, divided
1 bunch thin to medium asparagus, trimmed, cut diagonal into 1/2-inch pieces
1 red (or green) jalapeño, minced with seeds
2 tablespoon minced peeled fresh ginger
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 green onions, thinly sliced on diagonal
Salt and pepper
Directions
In a medium bowl, whisk together the soy sauce, rice wine/brandy/sherry/Madeira, and cornstarch. Add the pork and toss to blend.
Heat 2 teaspoons of the sesame oil and 1 tablespoon of the olive oil in a heavy large wok or deep skillet over high heat. Add asparagus, chili, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate.
Add remaining 1 teaspoon sesame oil and 1 tablespoon olive oil to wok. Add pork mixture and stir-fry until browned, using wooden spoon to break up pork into small pieces, 2 to 3 minutes.
Return asparagus mixture to wok. Add oyster sauce, honey and rice vinegar. Stir-fry until pork is cooked through, about 2 minutes. Add water by tablespoonfuls if it becomes too dry. Add green onions; toss to incorporate. Season to taste with salt and freshly ground black pepper. Serve over steamed rice.
