broccoli Archives - Page 2 of 2

Buffalo Chicken Quinoa Bites | alidaskitchen.com #recipes #SundaySupper #tailgating #glutenfree

Buffalo Chicken Quinoa Bites #SundaySupper

September 14, 2014 ·

Buffalo Chicken Quinoa Bites are healthy, spicy little mini muffins made with quinoa, cheese, vegetables, and shredded chicken soaked in a lighter, seasoned buffalo sauce. {gluten free}

With tailgating season upon us, bring on the tasty munchies! While I am not necessarily a game watching fan, I am definitely a fun food fan! I especially love coming up with bite-sized finger foods that are a bit healthier yet super tasty (like these Jalapeno Popper Quinoa Bites) With this in mind, I wanted to come up with a fun recipe combining another tailgating favorite, buffalo chicken. As always, it was a natural transition to come up with Buffalo Chicken Quinoa Bites.

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Filed Under: appetizers, Featured, gluten free, healthy, kid-friendly, main dishes, Recipes Tagged With: broccoli, buffalo, cheese, easy, gallo family vineyards, muffins, quick, quinoa, snack, sundaysupper

Broccoli, Cheddar & Egg Hashbrowns Cups

April 11, 2014 ·

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

Broccoli, Cheddar & Egg Hashbrowns Cups are shredded potatoes baked in a muffin tin and then filled with broccoli, cheddar cheese and eggs. These are a perfect addition to your Easter brunch menu!

I have been eagerly anticipating Easter for a while now – coming up with the perfect gifts for Easter baskets, planning an afternoon with the bunny and working on our Easter brunch menu. While I still have to get a couple more things for the baskets, our bunny play-date is next Saturday and the brunch menu is complete. We were missing two brunch essentials – hashbrowns and muffins. So to make our menu complete, I decided to combine the two by making muffin cups out of shredded potatoes, and then filling the cups with a cheesy, broccoli egg mixture. I headed to Walmart, picked up a bag of Ore-Ida Shredded Hash Brown Potatoes, and got straight to work! The result was a very simple to make Broccoli, Cheddar & Egg Hashbrowns Cups.

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Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: broccoli, brunch, cheese, easy, eggs, entertaining, holiday, potatoes, quick

Broccoli Cheddar Quinoa Bites | alidaskitchen.com #recipes #glutenfree #EatA2ZRecipeChallenge.

Broccoli Cheddar Quinoa Bites #WeekdaySupper

March 27, 2014 ·

Broccoli Cheddar Quinoa Bites are bite-sized, protein-packed mini mac and cheese muffins made with quinoa, broccoli and cheddar cheese. Easy to make, great for kids! {gluten free}

While my family is generally open to most new recipes I make, as with all things ‘new’ there can be a bit of hesitation. Even though we have quinoa on a semi-regular basis, for whatever reason it is still perceived as “new.” However when combined with a favorite flavor combination (broccoli and cheddar cheese) and made into a shape that is always popular (bite-size mini muffin), all hesitation seems to disappear. Understandably so, these Broccoli Cheddar Quinoa Bites are addictive! They are like little mac and cheese bites, only made healthier with quinoa and broccoli….

Filed Under: appetizers, gluten free, healthy, kid-friendly, main dishes, Popular, Recipes, vegetarian Tagged With: #weekdaysupper, broccoli, cheese, easy, quinoa, vegetable

broccoli pea pesto pasta from Alida's Kitchen

Broccoli Pea Pesto Pasta #WeekdaySupper

November 19, 2013 ·

Broccoli Pea Pesto Pasta is a creamy pasta dish made healthier with broccoli, peas and Greek yogurt. The peas add a freshness to the sauce and crushed red pepper gives it a little kick. This is a delicious way to eat your veggies and quick to make for a weeknight! {can be gluten free based on pasta choice}

On my quest to perfecting this Broccoli Pea Pesto Pasta recipe, I made several batches of broccoli pesto pasta (no peas). Then I tweaked the broccoli, the yogurt, the cheese, used onions, didn’t use onions, used raw garlic, sauteed the garlic. Finally I had it – the perfect broccoli pesto pasta recipe. The only problem was when I went to make this ‘perfect recipe,’ we had only half a stalk of broccoli. I couldn’t go to the store because Greta was napping, yet I promised Adam broccoli pasta for dinner (and we all know how easy it can be to explain such things to a 3 year old). Clearly I had to come up with something. So I tried to get into a 3 year old frame of mind – we have peas, Adam loves peas, peas are green – this should work, right? I measured out the amount of broccoli I had and then made up the rest with peas to equal one pound. I finished the recipe according to my plan and crossed fingers that Adam a) wouldn’t notice it’s different and b) would like it. Obviously since I am telling you this story, you know the outcome – he loved it!…

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: broccoli, cheese, dinner, easy, pasta, peas, quick, sauce, yogurt

Garlicky Spaghetti with Roasted Broccoli #WeekdaySupper

October 1, 2013 ·

With 10 cloves of garlic, Garlicky Spaghetti with Roasted Broccoli is garlic lovers dream! This easy recipe is quick to make, healthy and perfect for a weeknight.

When pressed for time, pasta one of our go-tos for a quick and easy dinner. While it can be simple, pasta is also versatile enough to allow for creativity…or at least some variety. Whenever I try a new recipe, I look at the garlic amount and typically double it. Not necessary with Garlicky Spaghetti with Roasted Broccoli. It has 10 cloves of garlic! I wondered if the garlic might be overwhelming, but it is tempered when sauteed and nicely balanced with the cheese and crushed red pepper. Roasted broccoli adds a wonderful little crunch as well. …

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: broccoli, cheese, dinner, easy, garlic, pasta, quick, vegetable

Buffalo Chicken Quinoa Salad

April 30, 2013 ·

Buffalo Chicken Quinoa Salad is a delicious entree salad made with quinoa, broccoli, carrots, tossed with a healthier version of buffalo chicken. Quick and easy, perfect for a weeknight!

This Buffalo Chicken Quinoa Salad is darn near perfection. We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa. Sprinkle blue cheese (or cheddar) on top, as desired, and you’re looking at a delicious and healthy Buffalo Chicken Quinoa Salad.

Not only is this salad am-a-zing, but it can be made in under 30 minutes! The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce. Put it all together and dinner is served! (Leftovers make great lunches too)

Buffalo Chicken Quinoa Salad

Yields: 3 to 4 servings

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth (or water)
2 boneless, skinless chicken breasts (about 8 to 10 ounces) OR 2 cups shredded rotisserie chicken
1 cup shredded carrots
1 cup broccoli florets
2 to 3 green onions chopped, whites and greens separated
Cooking spray
½ cup hot sauce (I recommend Frank's hot sauce)
¼ cup extra virgin olive oil
1 tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon salt
Optional toppings: blue cheese crumbles or shredded cheddar cheese

Instructions

Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
Pour ¼ cup sauce over shredded chicken, tossing to coat.
To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
Sprinkle with remaining chopped green onion and serve.

I drew inspiration from this recipe and my Baked Buffalo Chicken Tenders recipe.

Filed Under: Favorites, gluten free, healthy, main dishes, Recipes, salad Tagged With: broccoli, buffalo, carrots, chicken, dinner, easy, onion, poach, quick, quinoa, sauté, spicy

Smoked Gouda Baked Pasta with Broccoli

May 10, 2012 ·

smoked gouda macaroni and cheese with broccoli

I recently made an old favorite frittata recipe using smoked Gouda cheese. The good thing about smoked Gouda is that it is so flavorful, a little goes a long way. That also means that whenever I purchase a block for a specific recipe, there is usually some leftover. Not a bad problem to have, that’s for sure. This time I decided to put it to use with a fun twist on a classic ~ Smoked Gouda Baked Pasta with Broccoli. Who doesn’t love fancy, new versions of macaroni and cheese!

The first time I made macaroni and cheese with smoked Gouda, it was really tasty, but there was something missing. The smoked Gouda wasn’t as pronunced as I had hoped. So after experimenting with some seasoning, I found a little paprika was the key. It really brought out the smoked Gouda flavor. The broccoli was also a nice addition to this dish, giving a nutrition boost while adding some texture and color. One can never have too many mac ‘n cheese recipes, and this version is definitely a keeper!

Smoked Gouda Baked Pasta with Broccoli

Yields: 4 servings

Ingredients

8 ounces short pasta (such as elbows, penne, rotini)
½ cup bread crumbs
1 teaspoon olive oil
1 cup yellow onion, chopped
2-3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups skim milk
½ teaspoon paprika
½ teaspoon ground dry mustard
½ teaspoon salt
¼ teaspoon black pepper
½ cup (2 ounces) smoked Gouda cheese, shredded
⅓ cup (about 1½ ounces) grated fresh Parmesan cheese
12 ounces frozen broccoli florets, thawed and lightly chopped
Cooking spray

Instructions

Preheat oven to 350 degrees.
Cook pasta according to package instructions. Set aside.
In a large saucepan, heat oil over medium heat. Add onion and cook until softened (about 5 to 7 minutes). Add garlic and saute for 1 minute. Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
Gradually add milk, paprika, mustard, salt and pepper, whisking constantly. Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
Add cheeses to milk mixture, stirring until melted and then remove from heat.
Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended.
Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.
Bake uncovered for 15 minutes, or until bubbly.

Adapted from Cooking Light

Filed Under: healthy, Recipes, vegetarian Tagged With: baked, broccoli, cheese, cooking light, dinner, easy, gouda, main dish, pasta, vegetable

Lighter Sesame Chicken

February 16, 2012 ·

This Lighter Sesame Chicken recipe is an easy-to-make, healthier version of a take-out favorite. Lean chicken breast is coated with a light sesame and honey sauce, and served over rice and steamed broccoli.

Lighter Sesame Chicken | alidaskitchen.com

This Lighter Sesame Chicken dish has been a staple around our house for years and is truly one of our favorite chicken dishes. It is easy to make, using ingredients you most likely already have at home. The recipe also halves easily, making a nice dinner for 2….

Filed Under: Favorites, gluten free, healthy, main dishes, Recipes Tagged With: asian, broccoli, chicken, dinner, easy, light, lunch, rice

healthy cheesy potato soup with broccoli

Lighter Cheesy Potato Soup with Broccoli

January 31, 2012 ·

So I just logged in to do a final proofread of this Cheesy Potato Soup recipe, and my post was gone. Blank. Nothing. It was my best post ever. It was witty and insightful, delivered a life-changing message – all. gone. Seriously folks…my mommy brain cannot recreate the greatness of that post, so I will simply cut to the chase and get to the real reason why you’re here…the soup!

Lighter Cheesy Potato Soup is one of the tastiest soups I’ve ever had and is also very easy to make. Win-win if you ask me! I decided to add some broccoli for color and to bump up the nutrition level. I also added more cheese than called for in the original recipe. For the love of cheese, it’s a ‘cheesy’ soup! We’re using reduced-fat cheese here, so this only adds 45 calories per serving. It is worth every bit, trust me.

The result is a light and healthy soup, filled with perfectly tender potatoes, vitamin-packed broccoli and calcium-rich cheese. Mike noted the consistency was just perfect for a cheese soup – not heavy, drips off the spoon nicely. I’d say this is a keeper for sure!

Lighter Cheesy Potato Soup with Broccoli

Yields: 4 servings

Ingredients

1 tablespoon butter
1 yellow onion, chopped
2½ tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
3-4 cups broccoli florets (about 1 stalk)
1¼ cups skim milk (or 1%)
¾ cup vegetable broth (or chicken broth)
½ cup water
1 cup (4 ounces) reduced fat (2%) sharp cheddar cheese, shredded
¼ teaspoon cayenne
2 tablespoons chopped green onions (optional)

Instructions

In a medium sauce pan, melt butter over medium-high heat. Add onion and saute 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
Add potato, broccoli, milk, broth and water to pan; bring to boil. Cover, reduce heat and simmer 10 minutes.
Add cheese, cayenne pepper, cook 2 minutes or until cheese melts, stirring frequently. Remove from heat immediately once cheese has melted. Top each serving with chopped green onions, if desired.

Adapted from Cooking Light, Jan/Feb, 2012

Filed Under: gluten free, healthy, Recipes, soup, vegetarian Tagged With: broccoli, cheddar, cheese, cooking light, easy, potatoes, quick

Crustless Broccoli Cheddar Quiche

May 26, 2011 ·

Welcome to Alida’s Kitchen! For my inaugural post, I am sharing with you a tasty crustless quiche recipe made with a few simple ingredients. It is so easy to put together! The cheddar cheese really adds a nice flavor to this egg dish, and broccoli adds great texture. My husband and I enjoyed this quiche for dinner with a side salad (and leftovers made for great lunches the next day!), although it would be excellent for a brunch or anytime really.

Crustless Broccoli Cheddar Quiche
Adapted from Everyday Food

10 oz. frozen broccoli florets
6 large eggs
1/2 cup fat free half and half
1/8 tsp freshly grated nutmeg
Ground pepper
3/4 cup (3 ounces) cheddar cheese
Cooking spray

Preheat oven to 350 degrees. Spray 9 inch pie dish with cooking spray. Set aside.
Bring a medium pot of water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board and blot dry with paper towels. Chop coarsely.
In a large bowl, whisk together eggs, half-and-half and nutmeg. Add ground pepper to taste. Stir in broccoli and cheese.
Pour broccoli mixture into pie plate and bake until golden brown, 35 to 40 minutes.

Yields 4 servings

Thank you for visiting Alida’s Kitchen. Have a happy day!