Individual mac and cheese cups baked in muffin tins with ground turkey, Parmesan, cheddar, and veggies. Portable, kid-friendly, and packed with protein.
Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.
Penne pasta tossed with leftover cooked turkey, broccoli florets and a quick garlicky tomato sauce kicked up with chili flakes. A leftover-turkey weeknight dinner ready in 45 minutes.
Garden vegetable pizza on a Boboli shell piled with sautéed zucchini, broccoli, snow peas, red and yellow peppers, thyme, and Parmesan. Ready in 30 minutes.
Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light.
A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.
Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.
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