Posts tagged ‘broccoli’

Shrimp Tortellini Skillet

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2  12 ounce packages of precooked shrimp (thawed)

1  14 ounce bag of tortellini (thawed)

1 1/2 cups cooked broccoli (or thawed from frozen)

1 4 ounce can of mushroom pieces

2 – 2 1/2 marinara or spaghetti sauce

salt and pepper

Extra virgin olive oil

3/4 cups shredded mozzarella

Parmesan cheese

~ Set broiler on high.

Cook the tortellini according to package directions and set aside, drain, and set aside.

Toss shrimp, broccoli, mushrooms with a few tablespoons of olive oil, and season with salt and pepper. Place in a large oven safe skillet.

Cook until heated through. Remove from heat.

Toss tortellini with marinara sauce and add to the skillet. Mix all well.

Sprinkle a few tablespoons of Parmesan over the top, followed by the shredded mozzarella.

Place in oven and broil until cheese is bubbly and golden brown.


Chicken, Pasta, Cheese, and Trees (can also go meatless!)


1 lb of Penne, Corkscrew Pasta, or medium shells
1 lb of broccoli (fresh or frozen)
3 Tbsp EVOO, divided
2 Tbsp butter, chopped up
3 cloves of garlic, minced (I used dry.)
1 cup of Ricotta cheese
1/2 cup grated Parmesan or Romano
Salt and pepper, to taste
1 lb chicken, chopped bite-sized

~Heat 2 Tbsp EVOO in a skillet, and add chicken. Brown through, then remove from skillet and set aside.
Cook pasta according to package directions.
If you are using fresh broccoli, cook while pasta is cooking. Put broccoli into a pot and just cover with water. Bring to a boil and add 4 pinches of salt. Boil for 5 minutes. Drain.
Drain pasta.
Pour remaining EVOO and butter into the skillet and heat over low. When all the butter is melted, add in garlic. If using fresh, let it cook 5 minutes. If dry, continue on. Stir in broccoli, chicken, and pasta. Add the Ricotta and Parmesan cheeses and stir well to combine. Season with salt and pepper.

Chicken Cordon Bleu Casserole

1 60z package of chicken flavored stuffing mix

1 can of cream of chicken soup

1 Tbsp Dijon mustard

3 boneless, skinless chicken breasts, cooked and cut into bite sizes

3 cups of broccoli florets

2 cups cooked, chopped ham

1 tsp onion powder

1 tsp garlic powder

salt and pepper

6-9 slices of thin Swiss Cheese

~Preheat oven to 375 degrees.

Prepare stuffing according to package directions.

Mix soup and mustard in a large bowl.

Add in the chicken, ham and broccoli.

Season with garlic, onion, salt and pepper.

Mix well.

Place in a sprayed 2 quart casserole dish.

Layer cheese over top, followed by the stuffing.

Cook for 35-40 minutes.

Amish Broccoli Bake

1 can (10 oz) cream of mushroom soup

1 cup mayo

1/2 cup chopped onion

1/2 tsp salt

1/4 tsp pepper

2  10 oz bags of broccoli, thawed

1 cup shredded cheddar

1  6 0z package of herb stuffing mix

1/4 cup butter, melted and divided in half


~ Preheat oven to 350 degrees.  Coat a 3 quart casserole dish with cooking spray.

Combine soup, mayo, onion, salt and pepper.

Place half the broccoli in the casserole dish.  Sprinkle with half the cheese, and half the stuffing mix.  Pour half the butter and then half the soup mixture on top.

Repeat a second layer of all.

Bake 35-40 minutes.

Paprika Pork Chops and Broccoli with Raisins

4 thick pork chops

1 tbsp of EVOO




10 oz broccoli

1/4 cup raisins

1/4 cup chopped onion

1 tbsp lemon juice

~Preheat oven to 400 degrees.

Season pork chops with salt, pepper and paprika.

Brown on both sides in the EVOO over medium-high heat, about 3 minutes each side.  Move to a cookie sheet and bake in oven for 10 minutes.

Reheat skillet to medium heat.  Saute’ onions and raisins for about 30 seconds to a minute. Add broccoli. Season with salt, pepper and paprika.

Once heated through, add in lemon juice.

Broccoli Tomato Tortellini

1 16 ounce package of cheese tortellini

1 14.5 ounce can of diced tomatoes

1 cup baby broccoli florets

1/2 tsp salt

1/4 tsp pepper

1 1/2 tsp dried basil

1 tsp minced garlic

1/2 tsp onion powder

2 tbsp all purpose flour

3/4 cup milk

3/4 cup heavy cream (or 1/3 cup half and half)

1/3 cup Parmesan cheese


~Cook tortellini according to package directions.

While the tortellini water is starting, combine the tomatoes, broccoli, salt, pepper, basil, garlic and onion in a large pan over medium heat. Cook and stir until it gets bubbly.

Mix together the flour, milk and cream.  Stir this into the tomato and broccoli mixture along with the Parmesan.  Let it cook through, and then simmer on low about 2 minutes.

Mix the sauce with the tortellini.