Do you ever get bored with broccoli? If so, I don’t blame you. According to Medical News Today, broccoli packs a nutritional punch that includes 150% of the RDA of Vitamin C in a 100-gram serving and can help fight osteoarthritis and UV damage to skin, fight diabetes and heart damage, and reduce cancer risk. You’re doing yourself a favor if you toss a few bite-sized pieces of raw broccoli into your salad and it helps to avoid overcooking it. You just get sick of the same old recipes and you seriously have been trying to avoid overthinking the fact that you’re eating the flowering part of the broccoli plant. So here’s a few new recipes that you might not have considered trying but are a tasty way to revitalize your interest in broccoli.

Broccoli & Cheese Pastry Pockets

Sweet and Spicy Stir Fry with Chicken and Broccoli

Ingredients:

• 3 cups broccoli florets
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves – cut into 1 inch strips
• 1/4 cup sliced green onions
• 4 cloves garlic, thinly sliced
• 1 tablespoon hoisin sauce
• 1 tablespoon chile paste
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 cup chicken stock

Directions:

Steam broccoli in steamer until tender but still firm, about five minutes. Heat oil in skillet. Add chicken, green onions and garlic and saute until chicken is brown. Add the hoisin sauce, chile paste, soy sauce, ginger, red pepper, salt, and black pepper and stir together well. Add chicken stock and simmer, stirring frequently, for two minutes. Stir in broccoli. Serve hot over rice.

Broccoli with Besan Subzi

Chicken Broccoli Ca – Unieng’s Style

Ingredients:

• 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 tablespoon oyster sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 large onion, cut into rings
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1/2 medium head bok choy, chopped
• 1 small head broccoli, chopped
• 1 tablespoon cornstarch, mixed with equal parts water

Directions:

Combine chicken, oyster sauce and soy sauce and stir well to coat chicken. Set aside to marinate for 15 minutes. While it’s marinating, add oil, onion and garlic to a skillet or wok and saute over medium heat until soft and translucent. Add chicken and marinade and stir-fry until light golden brown. Add water, pepper and sugar. Stir in the bok choy and broccoli and saute for ten minutes until tender. Mix in the cornstarch and simmer until sauce is thickened, about ten minutes. Serve hot with rice or noodles.

Slow Cooker Beef & Broccoli

Broccoli Quiche with Mashed Potato Crust

Ingredients:

• 2 large potatoes, peeled
• 2 cups chopped fresh broccoli
• 1/4 cup milk
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 cup shredded Cheddar cheese
• 3 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg

Directions:

Preheat oven to 350 degrees. Make mashed potatoes like normal with milk and salt. While potatoes are still boiling, steam broccoli until tender but still firm, about 2 to 6 minutes. Drain and set aside. Brush a 9″ pie pan with olive oil and press mashed potatoes evenly in bottom. Brush top of potatoes with remaining olive oil. Bake for 30 minutes until golden brown. Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Bake for 30 to 40 minutes until inside is slightly puffed and cooked throughout. Allow to cool slightly before serving.

Gwyneth Paltrow’s Broccoli and Arugula Soup

Parmesan Broccoli Balls

Ingredients:

• 1 (10 ounce) package chopped frozen broccoli, thawed
• 1 (6 ounce) package chicken flavored dry stuffing mix
• 1/2 cup grated Parmesan cheese
• 1 medium onion, chopped
• 6 eggs, beaten
• 3/4 cup margarine, melted
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt

Directions:

Place broccoli in a large pot and cover with water. Cover and bring to a boil. Cook for five minutes, and then remove lid and cook for another two minutes until tender. Mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt in a large bowl. Cover and chill for an hour. Preheat oven to 325 Fahrenheit. Roll mixture into 1″ balls and arrange on a baking sheet. Bake 15 to 20 minutes, until browned. These make an awesome appetizer at parties.

Quick & Easy Shrimp and Broccoli Stir Fry

Broccoli Bites

Ingredients:

• 3 tablespoons prepared Dijon-style mustard
• 4 tablespoons honey
• 2 cups broccoli florets
• 1 cup shredded Cheddar cheese
• 1 egg
• 1 cup milk
• 1/2 cup sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vegetable oil
• 1/2 cup vegetable oil for frying

Directions:

Stir together honey and mustard in small bowl and set aside for dipping sauce. Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with shredded cheese. Set aside. Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over broccoli and cheese and toss to coat well. In a large skillet or saucepan heat oil to 375 degrees F (190 degrees C). Drop broccoli mixture by spoonfuls into oil and fry until golden brown. Transfer to serving plate. Give the honey mustard sauce a good stir just before serving.

Broccoli & Chicken Quesadilla

More Broccoli Recipes

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