We’ve had a few changes in plan as Christmas has approached, but yesterday was the day of broccoli. Without intending to, we have had broccoli several times yesterday. I made Broccoli and Cheese soup for lunch yesterday with garlic bread and last night we ate pork chops, broccoli salad, and cheesy hashbrowns.
Quickly, I am posting the recipes. If you are still looking for a Christmas recipe for a side, the Broccoli Grape Salad I made last night was delicious! Pictures aren’t uploading at the moment, so I’ll get that to you soon!
Broccoli Grape Salad
2 bunches fresh cut broccoli, cut into bite size pieces
1 ½ c celery, chopped
1 ½ c red grapes, halved
1 c craisins
½ lb bacon, cooked crisp and crumbled
1 c sunflower seeds
1 ½ c light mayonnaise
¼ c sugar
3 Tbsp vinegar
3 Tbsp milk
Place all ingredients except dressing ingredients in a large mixing bowl. Combine dressing ingredients separately. Pour dressing over broccoli mixture, stirring until combined. Cover and refrigerate for several hours to overnight allowing the blending of flavors.
Broccoli Cheese Soup
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.