Broccoli Soup

Broccoli Soup

2 servings
This is a simple broccoli soup that can be prepared quickly.

Prep time: 15 minutes
Start to finish: 10 minutes

1 cup vegetable stock
3 cups chopped broccoli (about 1/2 large bunch)
1 clove garlic, minced
2 tsp grated ginger root
1 cup soy milk or skim milk
1 tsp low-sodium soy sauce
1/4 cup finely chopped red onion

1. In a large saucepan, bring the vegetable broth to a boil.

2. Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.

3. After the broccoli has cooled slightly, puree it in a food processor or blender. Return it to the sauce pan.

4. Add the soy milk or skim milk and soy sauce. Warm over low heat.

5. Serve sprinkled with chopped red onion.

Per serving:
99 calories
3 g total fat (0 g sat)
0 mg cholesterol
13 g carbohydrate
9 g protein
6 g fiber
150 mg sodium

Slow Cooker Potato Broccoli Soup

4 potatoes, peeled and
cubed
1 head broccoli, diced
1 onion, minced
7 cups milk ( I reconstitute non-fat dry milk-less expensive!)
2 tablespoons garlic powder
2 tablespoons minced fresh
chives
2 cups instant potato
flakes
1/4 cup dry bread crumbs

Combine the cubed potatoes, diced potatoes, broccoli,
onion, milk, garlic powder, and chives in a slow cooker; cover, and cook on
High for 4 hours. Stir the instant potato flakes and bread crumbs into the
soup. Reduce heat to Low and simmer another 30 minutes. Serve hot.

Broccoli Tortelini Salad

SOURCE: Tina Eisenhart

I got this recipe from my friend Tina and it is out of this world good!!! It has become a favorite at potlucks.

Tina's Broccoli Tortellini Salad

This is how i made it , you can use what you want to as I make it low fat and low calorie.

Ingredients

6 tablespoons of Hormel bacon bit

1 Bag of frozen Cheese tortellini (I've used frozen ravioli as well, works fine)

1/2 cup reduced fat Miracle Whip

2 tablespoons apple cider vinegar

1 bag(12 oz) Broccoli slaw ( or can use chopped fresh or frozen broccoli)

1 cup raisins

1 cup of roasted, unsalted Sunflower seeds

1 red onion finely chopped.

1. Cook frozen cheese tortellini as directed on package

2. in a small bowl mix together miracle whip and vinegar to make the dressing.

3. In a large bowl combine broccoli, tortellini, bacon, raisins, seeds and onion.

4. Pour dressing over and toss.

5. Refrigerate overnight. I put it in a good container like tupperware or a tight fitting jar and store it upside down as then the dressing does not just settle to the bottom.

SOURCE: Justina Eisenhart

Broccoli Frittata

1 Serving

This is a quick way of incorporating broccoli into your breakfast. You can
use two eggs or just egg whites (four of them) if you prefer. Leave out the
Parmesan cheese if you prefer.

Ingredients:
1 egg
1 egg white
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, cooked broccoli

Instructions:
1. Use bright green, crunchy, cooked broccoli and chop it fine in the food
processor or by hand.

2. Mix all the ingredients together and pour into a small non-stick skillet,
lightly sprayed with cooking spray or rubbed with a paper towel moistened with
olive oil. Cook over medium heat for 2-3 minutes until set.    
  
3. Turn the frittata over (don't worry if it breaks up) or put the skillet in
a hot oven for 2 minutes to set the top.

Nutritional Information:

Per serving:
120 calories
6 g total fat (2 g sat)
191 mg cholesterol
4 g carbohydrate
12 g protein
1 g fiber
283 mg sodium