#broccoli cheese layer bake

[legitprick]

Broccoli Cheese Layer Bake My family has been enjoying this recipe for a while. It is incredibly simple to make and has become a holiday staple. In fact, it tastes better the day after or simply cold from the fridge. 2 cans condensed cream of chicken soup, 2 cups seasoned croutons, 2 cans condensed cream of Cheddar cheese soup, 2 packages frozen chopped broccoli

[bloomzone]

A PROGRAM OF A HEALTHY DIET

(with idea)

- inspired by Korean idols !

By: ★﹕byeolgιrᥣ﹒

"Take care of yourself, That's the priority, You can only recieve love if you love yourself, I hope you think of yourself as a priority, Then people around you will love you"

- Jang Wonyoung

Breakfast:

1. Overnight oats with almond milk, chia seeds, sliced banana, and a drizzle of honey.

2. Whole grain cereal with skim milk, topped with mixed berries and a sprinkle of flaxseeds.

3. Veggie omelette made with bell peppers, onions, and mushrooms, served with whole grain toast.

4. Smoothie bowl with blended spinach, frozen mixed berries, Greek yogurt, and a handful of granola.

Mid-Morning Snack:

1. Sliced cucumber and cherry tomatoes with hummus.

2. Rice cakes with avocado mash and a sprinkle of black pepper.

3. Cottage cheese with sliced strawberries and a drizzle of balsamic glaze.

4. Whole grain crackers with tuna salad (made with Greek yogurt instead of mayo) and cucumber slices.

Lunch:

1. Quinoa salad with diced mango, black beans, diced bell peppers, and a lime vinaigrette dressing.

2. Whole wheat wrap filled with grilled chicken, lettuce, tomato, avocado, and mustard.

3. Lentil soup with a side of mixed greens salad and a whole grain roll.

4. Brown rice bowl with stir-fried tofu, broccoli, carrots, and a teriyaki sauce.

Afternoon Snack:

1. Sliced apple with a spread of almond butter and a sprinkle of cinnamon.

2. Edamame beans sprinkled with sea salt.

3. Greek yogurt parfait with layers of granola, mixed berries, and a drizzle of honey.

4. Air-popped popcorn seasoned with nutritional yeast and smoked paprika.

Dinner:

1. Grilled shrimp skewers with quinoa pilaf and roasted Brussels sprouts.

2. Baked cod fillet with roasted sweet potatoes and steamed green beans.

3. Turkey chili served over baked sweet potatoes and topped with diced avocado.

4. Whole wheat pasta with marinara sauce, lean ground turkey, and sautéed spinach.

Evening Snack (optional):

1. Sliced pear with a sprinkle of cinnamon and a few squares of dark chocolate.

2. Celery sticks filled with almond butter and topped with raisins.

3. A small handful of mixed nuts (such as almonds, cashews, and pistachios).

4. Herbal tea with a squeeze of lemon and a small piece of cheese.

These meal ideas offer a variety of nutrients while keeping the overall calorie intake in check for a healthy and balanced diet.

[heich0e]

liv i love broccoli too if its ok can you tell me how you make the soup I've never heard of it ...

sure thing little guy!! i literally just finished making it so i will tell u how i did it <3 pls keep in mind i a) made this up and b) am vegan—so there are lots of things that you might change if you make this yourself!!

liv's made up broccoli soup recipe <3

ingredients:

2 heads of broccoli

1 yellow onion

1 clove of garlic, minced

1/4 cup of raw cashews soaked overnight (or for 20 mins in boiling water) OR 1/4 cup of cream if you aren't vegan/dairy free

2 tbsp of a soft/creamy cheese (i used a vegan herb and garlic cream cheese! you could use plain cream cheese or anything similar)

2 tbsp boullion paste + 1L of water (or just 1L of your stock of choice)

1/4 tsp red pepper flakes

1/2 tsp smoked paprika

1 tsp lemon juice

olive oil

salt and pepper to taste

preheat your oven to 200c/400f and line a baking sheet with parchment

wash your broccoli, then separate the florets from the stems. set the florets aside for a second

make sure you trim the base of the stems (it can be woody like asparagus!) and then peel the outer layer of the stem off since it's usually a bit tough. once the stem is peeled, dice it into small pieces (around 1cm cubes) and set aside

peel/dice your onion (this doesn't have to be pretty because you're gonna blend it later) and put it into a large saucepan w a bit of olive oil and start cooking it over medium heat.

while your onion is cooking, spread the broccoli florets out on the lined baking sheet. toss w olive oil, salt, pepper, smoked paprika and red pepper flakes and then put it in the oven to roast for 15 mins.

once the onion is translucent, add the diced broccoli stem and the garlic and saute that for about 5 minutes, then add your boullion paste/water (or stock!) and let simmer that on med-low heat, covered, for about 10 minutes until everything is SUPER soft.

after 10 minutes, blend the soup with the cashews (or cream) and the cream cheese in a high power blender until it's totally smooth. return this to the pot on low heat.

add the roasted broccoli once it's lightly browned and softened (but still has a bit of bite! like al dente pasta!) and stir to combine.

i added a bit more black pepper and a tiny bit of lemon juice to balance everything else, but that's rly to your own taste. otherwise that's it!!

[ceeveganglutenfreebaking]

Delicious Vegan Gluten-Free Back-to-School Lunchbox Snacks

Back-to-school season is upon us, and that means it's time to start thinking about lunchbox snacks. But what if your child has dietary restrictions, like being vegan or gluten-free? Don't worry, I've got you covered! In this post, I'm sharing 5 delicious and nutritious vegan gluten-free lunchbox snacks that your kids will love.

**1. Energy Balls**

These energy balls are the perfect way to start the day or refuel after a long morning of learning. They're packed with protein, fiber, and healthy fats to keep your kids energized throughout the day.

**Ingredients:**

* 1 cup pitted dates, soaked in hot water for 10 minutes

* 1/2 cup almond butter or other nut butter

* 1/4 cup rolled oats

* 1/4 cup shredded coconut

* 1/4 cup chia seeds

* 1/4 cup ground flaxseed

* 1/4 teaspoon vanilla extract

* Pinch of salt

**Instructions:**

1. Drain the dates and add them to a food processor along with the almond butter, oats, coconut, chia seeds, flaxseed, vanilla extract, and salt.

2. Pulse until the mixture forms a sticky dough.

3. Roll the dough into 1-inch balls and store in the refrigerator for at least 30 minutes before serving.

**2. Mini Veggie Pizzas**

These mini pizzas are a fun and healthy way to get your kids to eat their veggies. They're also a great way to use up leftover veggies from the fridge.

**Ingredients:**

* 1 whole-wheat pita bread, cut into 4 wedges

* 1/4 cup marinara sauce

* 1/4 cup shredded vegan mozzarella cheese

* 1/4 cup chopped vegetables (such as broccoli, carrots, bell peppers, and onions)

**Instructions:**

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Spread a thin layer of marinara sauce on each pita wedge.

3. Top with shredded vegan mozzarella cheese and chopped vegetables.

4. Bake for 10-12 minutes, or until the cheese is melted and bubbly.

**3. Fruit and Nut Bars**

These fruit and nut bars are a delicious and portable snack that's perfect for on-the-go. They're also a great way to get your kids to eat their fruits and nuts.

**Ingredients:**

* 1 cup dried fruit (such as raisins, cranberries, and apricots)

* 1/2 cup chopped nuts (such as almonds, walnuts, and cashews)

* 1/4 cup chia seeds

* 1/4 cup maple syrup

* 1 tablespoon coconut oil, melted

**Instructions:**

1. Combine all ingredients in a food processor and pulse until the mixture forms a sticky dough.

2. Spread the dough into a rectangular pan lined with parchment paper.

3. Refrigerate for at least 30 minutes before cutting into bars.

**4. Hummus and Veggie Sticks**

Hummus is a delicious and versatile dip that's perfect for pairing with veggie sticks. This snack is packed with protein and fiber, and it's a great way to get your kids to eat their veggies.

**Ingredients:**

* 1 cup chickpeas, rinsed and drained

* 1/4 cup tahini

* 2 tablespoons lemon juice

* 2 tablespoons olive oil

* 1 clove garlic, minced

* 1/4 teaspoon cumin

* Pinch of salt

* 1 cup chopped vegetables (such as carrots, celery, and cucumber)

**Instructions:**

1. Combine all ingredients in a food processor and blend until smooth.

2. Serve with veggie sticks.

**5. Yogurt Parfaits**

Yogurt parfaits are a classic lunchbox snack that's both healthy and delicious. This vegan version is made with plant-based yogurt and is packed with protein and probiotics.

**Ingredients:**

* 1 cup plant-based yogurt

* 1/2 cup granola

* 1/4 cup fresh fruit (such as berries, bananas, or mangoes)

**Instructions:**

1. Layer the yogurt, granola, and fruit in a reusable container.

2. Enjoy!

These are just a few ideas for vegan gluten-free lunchbox snacks. With a little creativity, you can come up with endless possibilities!

Comment below which one you will be trying out

[klapollo]

under the assumption that people making those "i forget to eat all day and then eat two blueberries" posts are being earnest and would actually like help for this, here are some calorie dense lazy meals that can help you make sure youre getting enough food quickly from your local eating disorder recovery dude who knows way too much about calories and nutrition

peanut butter sandwich. any variation or any other nut butter is fine, but make sure it's a real butter with oil etc, not the powdered stuff. peanut butter is very calorie dense and has protein and fat. pairings like bananas, wheat bread, and other quick additions can bulk it up

granola. granola is super calorie dense even in small amounts. throw a bunch into some full fat yogurt with some fruit, drizzle honey or maple syrup if youre up to it and feeling fancy. add nuts, chocolate, whatever.

chocolate -- one bar is usually between 250-500 calories depending on size.

nuts!!!! nuts have tons of calories and lots of protein and healthy fats. one cup of walnuts is 500+ calories -- i'd also suggest these w full fat yogurt and fruit for extra bulk/protein.

COOK WITH OIL!! a little goes a long way. butter is also an option.

avocados. avocado toast is the millenial joke but put a thick layer of avocado on a couple fat slices of bread (toasted if youd like) and toss seasonings and whatever youd like on it for a good dose of fat fiber and carbs. if you have the energy, add an egg for extra protein

pasta. cook an entire box of pasta ahead of time and keep it in the fridge, reheat on low energy days. a bowl can give you a good amount of calories, even more if you add sauce/cheese/etc. rice is also a good option -- especially if you Throw An Egg On It(tm) again.

bananas arent super high calorie but they have higher calories than most fruit, so mix them with other things (on toast, in yogurt, etc) to bulk up

mix and match these foods if you want calorie bombs that can make up for a day of undereating, ex: a bowl of full fat yogurt with bananas, nuts and chocolate chips, pasta with olive oil and cheese, avocado toast with thick bread and oil drizzle.

this is just a starting point. go for meals that have a good mix of carbs, protein, fiber and fat. doesnt matter where it comes from, just get it in. pizza. sweet potato with butter. a frozen broccoli bake. canned chili with rice. egg and cheese on a bagel. getting all your calories in one meal is NOT recommended but if you struggle eating throughout the day you can bulk out what you do eat to make sure youre not hurting your body.

[photosynthefish-12]

@spirit-pyrite, this was a pretty quick & easy dinner. It reheats well, too.

Recipe if you're interested:

Instant tarts/cup tarts: -1 pack (8 biscuits) premade biscuits -1 can condensed broccoli cheese soup

Flatten biscuits, press into a muffin pan to form a tart-shape. Spoon condensed soup into each muffin cup. Cook as directed (350 F, 10-15 minutes).

These turned out slightly oozy, and a touch too moist at the bottom/middle.

Next time I make these, I'll probably cook them slightly lower temperature & longer - 325, 15-18 minutes. I'll also probably add some sort of thickener to the soup - egg, probably. Possibly also diced zucchini. I might add both and make a larger batch.

Hummus works really well instead of condensed soup. If you add vegetables, I'd mix them into the filling rather than putting them on top - the time I tried this with a red pepper garnish, the pepper skin got kind of sharp!

Charred brussels sprouts: -Brussels sprouts, halved -Cooking oil (I used soy/vegetable) -Salt -Spice mix (optional, I used Peri Peri)

Chop brussels sprouts in half, lightly coat with oil, spice mix, and salt. I didn't measure any of this, but I'd estimate about a tablespoon of oil, a teaspoon of spice, and a quarter-teaspoon of salt. The sprouts were lightly coated with spices, and slightly gritty from the salt.

Arrange cut-side-down on an oiled sheet pan in a single layer. Bake at 425 F ~20 minutes until charred.

These turned out a bit soft, but still delicious. I'd also bake these at a lower temperature (~400 F), for about the same amount of time next time.

[worlddiscus]

20 Healthy Dinner Recipes Ready in 30 Minutes or Less

Finding time to prepare healthy meals can be a challenge. However, with a bit of planning and the right recipes, you can whip up nutritious dinners in 30 minutes or less. In this article, we'll explore 20 delicious and quick dinner ideas that are not only good for you but also bursting with flavor.

Grilled Lemon Herb Chicken:

Marinated in a zesty blend of lemon, garlic, and herbs, this grilled chicken recipe is both light and flavorful. Serve it with a side of steamed vegetables or a fresh salad for a well-balanced meal.

Quinoa Stuffed Bell Peppers:

Packed with protein and fiber, quinoa makes for a nutritious base for these stuffed bell peppers. Simply mix cooked quinoa with your favorite vegetables, herbs, and spices, stuff it into bell peppers, and bake until tender.

Shrimp Stir-Fry:

Quick and easy, shrimp stir-fry is a go-to option for busy weeknights. Toss shrimp with colorful vegetables like bell peppers, broccoli, and snap peas in a savory stir-fry sauce, and serve over brown rice or noodles.

Veggie Packed Pasta Primavera:

Loaded with seasonal vegetables, pasta primavera is a vibrant and satisfying dish. Saute onions, garlic, and your choice of vegetables in olive oil, then toss with cooked pasta and a light tomato sauce for a wholesome meal.

Turkey and Black Bean Tacos:

Swap traditional ground beef for lean ground turkey in these tasty tacos. Cook the turkey with Mexican-inspired spices, then serve it in corn tortillas with black beans, avocado, and salsa for a nutritious twist on taco night.

Salmon with Roasted Asparagus:

Rich in omega-3 fatty acids, salmon is a heart-healthy choice for dinner. Season salmon fillets with lemon, garlic, and dill, then roast them in the oven alongside fresh asparagus for a simple yet satisfying meal.

Mediterranean Chickpea Salad:

Featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese, this refreshing salad is a Mediterranean-inspired delight. Toss the ingredients together with a lemon-herb vinaigrette for a light and flavorful dinner option.

Coconut Curry Tofu:

For a plant-based dinner option, try coconut curry tofu. Simmer tofu cubes in a fragrant coconut curry sauce made with ginger, garlic, and spices, then serve over rice for a satisfying and aromatic meal.

Eggplant Parmesan:

Lightly breaded and baked until golden, eggplant parmesan is a healthier take on the classic Italian dish. Layer slices of eggplant with marinara sauce and mozzarella cheese, then bake until bubbly and delicious.

Zucchini Noodles with Pesto:

For a low-carb alternative to pasta, try zucchini noodles with pesto. Spiralize fresh zucchini into noodles, then toss them with homemade or store-bought pesto sauce for a light and flavorful dinner.

Lentil Soup:

Hearty and comforting, lentil soup is perfect for chilly evenings. Simmer lentils with carrots, celery, onions, and spices until tender, then serve with crusty bread for a satisfying meal.

Greek Chicken Pita Wraps:

Filled with grilled chicken, tzatziki sauce, lettuce, tomatoes, and cucumbers, these Greek chicken pita wraps are both nutritious and delicious. Serve them with a side of Greek salad for a complete meal.

Sweet Potato and Black Bean Burrito Bowls:

Packed with fiber and protein, sweet potato and black bean burrito bowls are a healthy and satisfying dinner option. Layer cooked quinoa with roasted sweet potatoes, black beans, avocado, salsa, and cheese for a colorful and flavorful meal.

Teriyaki Beef Stir-Fry:

Tender strips of beef are stir-fried with bell peppers, broccoli, and snap peas in a homemade teriyaki sauce for a quick and delicious dinner option. Serve over rice or noodles for a complete meal.

Caprese Stuffed Chicken:

Stuffed with fresh mozzarella cheese, ripe tomatoes, and basil, this caprese stuffed chicken is bursting with flavor. Bake the chicken until golden and cooked through, then serve with a balsamic glaze for a gourmet meal at home.

Veggie-Packed Quinoa Salad:

Quinoa salad is a versatile and nutritious option for dinner. Toss cooked quinoa with your favorite vegetables, herbs, and vinaigrette dressing for a light and refreshing meal that's perfect for warm summer evenings.

Turkey and Veggie Meatballs:

Made with lean ground turkey and grated vegetables, these turkey and veggie meatballs are a healthier twist on a classic favorite. Serve them with marinara sauce and whole wheat spaghetti for a satisfying and nutritious meal.

Sheet Pan Lemon Herb Salmon and Veggies:

For an easy and hassle-free dinner option, try sheet pan lemon herb salmon and veggies. Arrange salmon fillets and your choice of vegetables on a sheet pan, then drizzle with a lemon-herb marinade and bake until tender and flavorful.

Chickpea and Spinach Curry:

Filled with protein-rich chickpeas and nutritious spinach, this chickpea and spinach curry is a satisfying and flavorful dinner option. Serve it over rice or with naan bread for a hearty and delicious meal.

Stuffed Portobello Mushrooms:

Portobello mushrooms are stuffed with a savory mixture of quinoa, spinach, feta cheese, and herbs, then baked until tender and golden for a delicious and nutritious dinner option. Serve them with a side salad for a complete meal.

Conclusion:

With these 20 healthy dinner recipes ready in 30 minutes or less, you can enjoy delicious and nutritious meals without spending hours in the kitchen. Whether you're craving seafood, poultry, beef, or vegetarian options, there's something for everyone on this list. So why not give these recipes a try and discover new favorites for your weeknight dinner rotation? Your taste buds and your body will thank you!

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Moreover, it extends personalized recommendations tailored to individual health objectives and preferences, empowering users to make well-informed decisions regarding their diet and lifestyle. Furthermore, Sugar Defender boasts a vast repository of nutritional data, simplifying the process of locating and documenting food consumption. By prioritizing convenience and accessibility, Sugar Defender endeavors to bolster individuals with diabetes in attaining improved health outcomes and fostering overall well-being.

[clatterbane]

Currently in baking: something easy and hopefully decent, adding some defrosted frozen broccoli and cauliflower in with one of the chilled vacuum packs of cheesy potatoes which are pretty popular here. (And also pretty good.) Plus some extra packaged cheese sauce we happened to have, as required. Because that's looking like an awful lot of extra vegetable to that amount of potato stuff.

I have combined cheesy broccoli and/or cauliflower in with scalloped potatoes before, just not like this. Don't see why this approach wouldn't work too.

Assembled and ready to go in! I seasoned the vegetables with that fairly mild herb salt, poured some of the cheese sauce over it because it did look like it would need it, then layered the potato pack over top. Level everything out with a spoon, grind some extra white pepper over the top, and it should be good to go in there with a foil hat for the first part. Going to uncover the pan and top it off with some grated cheese the last 15 minutes or so.

Since I did manage to save the necessary spoons with that dish, we're getting slightly more involved for the rest.

The last grocery delivery, I somehow ended up with 3 big bags of on-sale frozen chicken breasts instead of the one I thought I had ordered. So, tonight it's chicken time! Now that I can actually eat it again.

With a makeshift stuffing that I came up with, based on combining several other recipes that I vaguely recall seeing. We've got some jarred pesto with added chili, a cream cheese, a little lazy pecorino for extra flavor, and a few breadcrumbs just to help keep it all together better--to go into the bowl with a big crushed clove of garlic. The same seasoned salt is on standby, in case it needs some.

About as unphotogenic as you might expect, but it tastes pretty good! I did indeed throw things in to taste, fairly successfully aiming for about enough for four smallish pieces of chicken.

(Which were actually from cutting two gigantic defrosted breasts in half. Same amount of bird per person, but easier to handle later. Plus one piece feels stingy. 🥴)

Which I then proceeded to carefully slit pockets into and stuff. Normally something like toothpicks or skewers is advisable, to help hold the pockets shut. But, we didn't seem to have any. So, it's "wrap that shit up in bacon and hope for the best"!

Which I was planning to do anyway, not least since we had exactly 4 slices of bacon left in a pack. But, some toothpicks would have been nice extra security. These have a little black pepper ground over them, and are ready to wait in the fridge until the potatoes have about 25 minutes left to go.

We can add some of the rest of the pesto on the plate, as desired.

[beautyandlifestyleblog86]

Recipes to promote bone health -

1. Cheesy Spinach Stuffed Chicken Breast

Ingredients:

- 4 boneless, skinless chicken breasts

- 1 cup frozen spinach, thawed and drained

- 1/2 cup shredded mozzarella cheese

- 1/4 cup grated Parmesan cheese

- 1/4 cup cream cheese

- 1/4 teaspoon garlic powder

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.

2. In a mixing bowl, combine the spinach, mozzarella cheese, Parmesan cheese, cream cheese, garlic powder, salt, and pepper.

3. Cut a slit in each chicken breast to create a pocket for the filling.

4. Stuff each chicken breast with the spinach and cheese mixture.

5. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through.

6. Serve hot and enjoy the cheesy, calcium-rich meal!

2. Broccoli and Cheddar Soup

Ingredients:

- 1 tablespoon olive oil

- 1 onion, chopped

- 3 cloves garlic, minced

- 4 cups broccoli florets

- 4 cups chicken or vegetable broth

- 1 cup shredded cheddar cheese

- Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the onion and garlic and sauté until softened.

3. Add the broccoli florets and broth to the pot, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.

4. Use an immersion blender to puree the soup until smooth.

5. Stir in the shredded cheddar cheese until melted and well combined.

6. Season with salt and pepper to taste.

7. Serve hot and enjoy the creamy, calcium-rich broccoli and cheddar soup!

3. Greek Yogurt Parfait

Ingredients:

- 1 cup Greek yogurt

- 1/4 cup granola

- 1/2 cup fresh berries (such as strawberries, blueberries, or raspberries)

- 1 tablespoon honey

Instructions:

1. In a glass or bowl, layer the Greek yogurt, granola, and fresh berries.

2. Drizzle honey over the top for added sweetness.

3. Enjoy this calcium-rich and satisfying Greek yogurt parfait as a healthy breakfast or snack option.

[belles-place]

🥦✨ Broccoli Brilliance: Elevate Your Everyday Meals with Green Goodness ✨🍽️

Welcome to Everyday Meal Magic! Today, let's shine the spotlight on the humble yet mighty broccoli – a green gem that can transform your daily dining experience. Here's why broccoli deserves a prime spot on your plate.

Nutritional Powerhouse:

Broccoli isn't just a sidekick; it's a nutritional superhero. Packed with vitamins C and K, fiber, and antioxidants, it contributes to overall well-being. Incorporating broccoli into your meals supports immunity, bone health, and digestion.

Versatility Unleashed:

From stir-fries to salads, broccoli is a culinary chameleon. Its versatility allows it to play a delicious role in various dishes, adding a delightful crunch and a burst of freshness. Try it roasted, steamed, or even blended into a creamy soup for a flavor adventure.

Easy Incorporation into Everyday Recipes:

1. Stir-Fry Sensation:

Enhance your stir-fries with vibrant broccoli florets. Their texture and ability to absorb flavors make every bite a delight.

2. Power-Packed Smoothies:

Boost your morning smoothie with a handful of broccoli. Its mild taste blends seamlessly with fruits, adding nutrients without compromising flavor.

3. Broccoli and Cheese Bake:

Elevate a classic bake by layering broccoli with cheese. A comforting dish that marries indulgence with nutrition.

4. Fresh Salads:

Toss broccoli into salads for a crisp element. Combined with your favorite veggies, it creates a colorful, nutrient-rich ensemble.

Health Benefits Beyond the Plate:

Anti-Inflammatory Properties: Broccoli contains compounds with anti-inflammatory effects, contributing to overall health.

Heart Health Support: Its fiber content aids in cholesterol management, promoting cardiovascular well-being.

Digestive Harmony: Broccoli's fiber and antioxidants support digestive health and may contribute to a balanced gut.

Incorporating broccoli into your everyday meals isn't just about eating greens; it's about embracing a culinary and nutritional ally. Explore the endless possibilities, experiment with flavors, and let the green goodness of broccoli elevate your everyday dining experience.

Stay tuned for more Everyday Meal inspirations, and remember – every bite is an opportunity for nourishment and delight. 🌿🍽️ #EverydayMealMagic #BroccoliLove #NutrientRichEating 🌐✨

[sweethoneyrose83]

Mrs. Afton's Mushroom and Broccoli Casserole:

Ingredients:

- 2 cups broccoli florets

- 2 cups sliced mushrooms

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 cup shredded cheddar cheese

- 1 cup sour cream

- 1/2 cup breadcrumbs

- 2 tablespoons butter

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a casserole dish.

2. Steam or blanch the broccoli florets until they are just tender. Drain and set aside.

3. In a skillet, melt the butter over medium heat. Add the diced onion and cook until softened. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender. Season with salt and pepper.

4. In a mixing bowl, combine the cooked broccoli, mushroom mixture, sour cream, and half of the shredded cheese. Mix well.

5. Transfer the mixture into the prepared casserole dish. Sprinkle the remaining cheese evenly over the top, then sprinkle breadcrumbs on top of the cheese layer.

6. Bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the top is golden brown.

7. Once done, let it cool for a few minutes before serving.

Enjoy!

[healthyfitlifestyle09]

Low carb diet plan for weight loss vegetarian

A unique low-carb vegetarian diet plan for weight loss. This plan focuses on whole, plant-based foods that are not only low in carbs but also provide essential nutrients and flavor.

Day 1:

Breakfast: Scrambled tofu with spinach, tomatoes, and a sprinkle of nutritional yeast.

Lunch: Zucchini noodles (zoodles) with a homemade pesto sauce and cherry tomatoes.

Snack: Sliced cucumbers and bell peppers with guacamole.

Dinner: Roasted cauliflower steaks with a side of sautéed broccoli rabe in olive oil and garlic.

Day 2:

Breakfast: Chia seed pudding made with almond milk and topped with berries and chopped nuts.

Lunch: Salad with mixed greens, avocado, roasted chickpeas, and a lemon tahini dressing.

Snack: Greek yogurt with a drizzle of honey and a handful of almonds.

Dinner: Stuffed bell peppers with a mixture of quinoa, black beans, corn, and diced tomatoes, topped with melted cheese (or a vegan cheese alternative).

Day 3:

Breakfast: Omelette made with eggs or a tofu scramble with diced bell peppers, onions, and spinach.

Lunch: Cabbage and carrot slaw with a peanut sauce dressing, garnished with chopped peanuts.

Snack: Celery sticks with almond butter and a few dark chocolate squares.

Dinner: Spaghetti squash with a tomato and vegetable marinara sauce, served with a side salad.

Day 4:

Breakfast: Greek yogurt parfait with layers of low-carb granola, sliced strawberries, and a drizzle of honey.

Lunch: Cauliflower rice stir-fry with mixed vegetables and tofu, cooked in a ginger soy sauce.

Snack: A handful of mixed nuts and a small serving of berries.

Dinner: Portobello mushroom caps stuffed with a mixture of spinach, feta cheese (or a vegan alternative), and herbs, baked until tender.

Day 5:

Breakfast: Green smoothie with spinach, kale, unsweetened almond milk, protein powder, and a tablespoon of almond butter.

Lunch: Cucumber and avocado sushi rolls with a side of miso soup (make sure it's low-carb miso soup).

Snack: Sliced jicama with lime and chili powder.

Dinner: Eggplant lasagna with layers of thinly sliced eggplant, ricotta cheese (or a vegan alternative), and a low-carb tomato sauce.

Remember to stay hydrated by drinking plenty of water throughout the day and adjust portion sizes to meet your individual calorie and carb requirements. Additionally, consider consulting with a healthcare professional or a registered dietitian before starting any new diet plan, especially if you have any underlying health conditions.

Read more helpful information about health & fitness :

[rosebramblewolf]

theres like 3 million cheesy chicken & rice casserole recipes on the internet, but heres how i make it

- 1 pkg boneless skinless chicken breasts, cubed

- about half a head of broccoli, chopped small

- 1 cup rice

- 1 can cream of broccoli soup plus 1 can water

- 1 cup chicken broth (i just make it from bouillon unless i have stock on hand)

- 1 pkg onion soup mix

- 1 8oz pkg shredded extra sharp cheddar, divided

- salt and pepper to taste (i use about half a tsp and a quarter tsp respectively)

preheat oven to 400.

(at this point you grease your baking dish if you are less forgetful than me. its not the end of the world if you forget.)

in a 9x13 glass baking dish, stir together all ingredients BUT half of the cheese.

top with the remaining cheese in an even layer.

bake, covered, for 30 minutes, then uncovered 15 minutes or until done.

[airbrushfather]

28

hello friend how are you? i have missed you I feel like we haven't spoken in a while. i hope you're well 🩷

28. 3 things you love cooking/baking

im generally awful at making food but

-my peanut butter cup brownies. ive actually lost the recipe rn but they have a layer of pb between two layers of brownie. they r delicious

-fry egg sammy. 🔥

-chicken and mushroom creamy pasta thing i invented myself. onion garlic then add chicken cook till there's no more visible pink then add about 600ml of stock (i use 1 cube chicken 1 cube beef for depth and shit. u could also use more or less depending how wet u want it and how much ur making) then add mushrooms (and other veggies too if u want it's great w broccoli) and a whole tub of cream cheese (use 2 if ur making a lot or if u just want it extra rich) and reduce till a little thicker than u want it. season whenever u season things i usually just do salt pepper and garlic powder. add a spoon of pasta water and obviously eat w pasta. bam there's a danny recipe for you. enjoy

[veronicasanders]

Do you have a favorite meal someone's made for you? what foods remind you of home or of someone?, what do you like to eat when they feel like shit (emotionally or actually sick)?

YAAAAAS I’m so psyched for this question, I love it!! 💖

So, my mom grew up in a family of 7, and she was the 2nd oldest. Both of my grandparents worked long hours and so her oldest sister started cooking super young, and my mom started cleaning. Because of this very early division of labor, my mom was never really into cooking, but my aunt…oh my god. 

Going to her house is incredible, because she always cooks absolutely amazing meals that are full of seasonal fresh veggies, often from her own garden. But even better, I lived with her and my uncle for about a year when I was interning (ie not getting paid) and let me tell you…I ate like fucking ROYALTY during that year. Plus, I got to be her sous chef when I was home and I learned an infinite amount of helpful things. I think honestly, the best part was getting home after a 10-14 hours day and hour commute and ALWAYS finding a fridge full of delicious, healthy food. Like, all I had to do was heat it up. It was often some kind of frittata, some amazing homemade pesto with fresh pasta, or stir-fry. 

She’s the one who makes coleslaw a lot, btw, and here’s the basic method: 

Always start with at least 2 kinds of cabbage - one green and one purple, cut thinly on a mandolin. Usually at least a few other cruciferous veggies too, like Brussels sprouts, broccoli, kale, etc, also cut small.

Add some other crunchy veggies: shredded or matchstick-cut carrots, radishes,  celery, jicama, beets, whatever you’ve got.

Add little oil/fat

Add whatever vinegar or acid goes with the rest of the meal (IE balsamic, red wine, apple cider, or rice vinegar, harissa, or lemon/lime juice, even hot sauce)

Optional: If you want a creamy coleslaw, add a spoonful or two of Greek yogurt

Season LIBERALLY, with whatever spices or fresh herbs go with the meal. Always include salt, pepper, a little chili powder, and garlic & onion powders, but everything is optional.

STIR AGGRESSIVELY UNTIL THE LIQUIDS AND SPICES HAVE EMULSIFIED AND COATED THE VEGGIES. TASTE AS YOU GO AND ADD SEASONING IF NECESSARY.

(Examples: an Italian meal might mean: olive oil, balsamic vinegar, lemon juice, fresh basil, fresh parsley, fresh minced garlic, a few spoonfuls of pesto, dried oregano or rosemary, etc. A stir-fry might get peanut oil, rice vinegar, soy sauce, fresh Thai basil, green onions, cilantro/coriander leaves, star anise, cloves, etc. Mexican food might get lime juice, fresh cilantro, cumin, cayenne, ancho, chipotle, hot sauce or Tajin.)

Also optional: add-ins like tomatoes, olives, peppers, artichoke hearts, capers, cucumbers: things that are juicy or more delicate. They get mixed in now, more gently.

Finish by sprinkling something crunchy on top: toasted nuts or seeds, croutons, fried noodles. Et voila. Auntie Em’s Coleslaw.

(Which stores brilliantly, btw, because the flavors only get better as they all marinate together and because the base is hearty and crunch things, it doesn’t get soggy and gross like most leftover salad.)

Well...that turned into a full recipe, lol. ANYWAY...

Other favorite meals that people have made me, which always make me think of them:

This layered enchilada-inspired dish that my friend’s mom used to make all the time was my absolute favorite and I have a full recipe for that too. It doesn’t claim to be authentically Mexican; it’s like a California/vegetarian version of the classic Tex Mex dish called “Burrito Pie,” but it is SO fucking good and satisfying and the kind of thing you can eat all year round because it’s both warm and filling but also full of fresh veggies and easily can be eaten with a big salad (or Auntie Em’s Coleslaw) for a lighter meal in hot weather.

Also my grandmother used to make truly outstanding oven-baked mac and cheese. 

My friend's grandmother added a vegetarian tamale to their holiday tradition just because I used to help and I didn't eat the meat ones. (Roasted poblanos with crema, Oaxaca, and Cotija btw, absolutely fucking outstanding.)

What reminds me of home, is generally just the foods that my family makes or that we ate together. My brother makes the best mashed potatoes in the world. My mom makes lentil soup that I’m always in the mood for 24/7, and these dark chocolate/peanut butter/coconut cookie bars that are to die for. My dad loves to grill, so perfectly grilled salmon or corn or eggplant/zucchini remind me of him. My other grandparents always took me to Jewish delis, so whenever I have a tuna melt or kosher pickles, I think of them.

When I feel like shit, I want a big bowl of something warm and comforting, which is incidentally most of the foods listed above. Something starchy and cheesy and warm. Mostly soups and stews with potatoes, pasta, rice or dumplings in it. Stuff I can eat with a spoon, curled up in front of the TV. One of my favorites is roasted pepper and tomato soup with a grilled cheese sandwich. If I’m actually physically sick, I usually crave things that are kind of bland and starchy like pastina/pastellina or polenta with a little butter on it. 

I could talk about this all day so I'm just gonna shut up now. LOL

[inbedby1am]

Put paprika into an oven and bake till the skin is fucking black and blend that into a sauce after peeling

Potato and cheese and broccoli is the freaking best

Frying some leaks in a pan with tofu and serving with noodles and maybe egg

Shit man a good lasagna is layered vegetable but layering takes a long time so boil some pasta and fry shit in a pan uuuugh yeeeea

u gotta be hedonistic about vegetables. they're not good boy food that u eat to prove you're mature, they're the food that you can shovel into your mouth at 5 am without getting nauseous