broccoli

Roasted Lemon Garlic Parmesan Broccoli

Roasted Lemon Garlic Parmesan Broccoli is made with fresh broccoli florets, minced garlic, fresh lemon juice, olive oil, cracked pepper and olive oil.

Roasting vegetables is my jam. You can see how to roast green beans with this Roasted Green Beans recipe or try some Roasted Lemon Asparagus. Tossing some vegetables in the oven with some olive oil and seasonings is just so easy and so tasty! These Roasted Lemon Garlic Parmesan Broccoli are no exceptional.

Roasted Lemon Garlic Parmesan Broccoli

Roasted Lemon Garlic Parmesan Broccoli have a nice flavor of lemon with the freshly squeezed lemon and after baking, get tossed in with some shredded Parmesan cheese for a nutty note. You can makes this side dish with ANY entree you like! I recommend the Creamy Honey Mustard Chicken with mashed potatoes and this yummy broccoli.

Tips & Tricks

Don’t overcook the broccoli- keep green and crisp to ensure you are getting all the nutrition from the vegetable. After all, broccoli is said to be one of the healthiest foods on the planet full of Vitamin C, Vitamin K and Folate (that’s just the beginning). Loaded with fiber for digestive health and could even help lower your risk of cancer. You should be feeding your family this stuff regularly!

Roasted Lemon Garlic Parmesan Broccoli

Roasted Lemon Garlic Parmesan Broccoli is made with fresh broccoli florets, minced garlic, fresh lemon juice, olive oil, cracked pepper and olive oil.

Course Side Dish

Keyword broccoli

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Author Amber

Ingredients

1 pound broccoli florets
1 Tablespoon olive oil
1 Tablespoon lemon juice
3 cloves garlic minced
1/4 cup Parmesan cheese
ground pepper

Instructions

Preheat oven to 425 degrees.
Rinse your broccoli and chop into bite sized pieces. Place on a baking sheet.
Drizzle with olive oil.
Add some freshly squeezed lemon juice (about 1/2 lemon).
Minced garlic and add on top. Mix all the ingredients together so each broccoli is covered.
Sprinkle on a little black pepper and cook in the oven for 14-16 minutes, flipping half way through cooking.
Remove from oven and sprinkle with Parmesan cheese.
Serve.

Beef and Broccoli Stir-Fry {gluten-free/keto-friendly}

Beef and Broccoli Stir-Fry

gluten-free/keto-friendly

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Armour Premium All Natural Lard, but all my opinions are my own. #pmedia #ArmourPremiumLard http://my-disclosur.es/OBsstV

Beef and Broccoli Stir-Fry is a gluten-free and keto-friendly dinner made with sirloin steak, loads of fresh broccoli, garlic, ginger and sautéed in Armour Premium All-Natural Lard.

Armour Premium All-Natural Lard

Zero Trans Fat | Gluten Free | Lowers LDL Cholesterol

Let’s be honest- lard isn’t the prettiest word! However, considering lard is one of the healthiest cooking fats and incredibly versatile in the kitchen, lard should be viewed as a beautiful thing. Armour Premium All-Natural Lard has heart healthy monounsaturated fats which may lower LDL cholesterol, less saturated fat than butter and no trans fat. Bonus that Armour Premium All-Natural Lard is natural, sustainable and so simple to use. Perfect for baking, sautéing or frying! It is time we change our view on lard and bring Armour Premium All-Natural Lard into our healthy eating plans.

I found my Armour Premium All-Natural Lard in the baking aisle at my local Walmart during my weekly grocery trip where I also picked up all the ingredients needed for the beef and broccoli stir-fry.

Make sure to Visit Armour Lard to find out more information on how Armour Premium All-Natural Lard is one of the healthiest cooking fats and get more healthy recipe ideas!

Click HERE.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is quick and simple to make. You can have this meal on the table in less than 30 minutes and that includes the marinade time! Stir-fry is one of my favorite meals to make for the family because it never gets complaints from the children and fills everyone up. Normally with stir-fry, the steak would be dunked into cornstarch and flour before it gets sautéed but we are doing things a little different today to keep it gluten-free and keto-friendly. Forget the cornstarch step! We will be using almond flour in later steps to thicken up our sauce.

Begin by cutting your sirloin into 1/4 inch thick slices and prepare the marinade. Thin slices that follow the grain of the meat are ideal for a stir-fry.

Your marinade consists of low-sodium soy sauce, minced garlic and lot’s of grated ginger. Whisk the ingredients together and add in the sliced steak. Make sure to mix everything together well so the marinade covers all the steak and let it sit for about 15 minutes to soak in those flavors.

While the steak is marinating, chop your broccoli. I buy two bunches and chop about six cups worth- that seems like a lot but it is going to be just the right amount. Broccoli is one of the best foods you can put in your body supplying you with vitamin K, vitamin C, potassium, fiber folate and so much more.

Also, begin your side dish. Rice is gluten-free and filling so that is always a great option for stir-fry. If you are really watching those carbs on the keto diet, make some cauliflower rice.

Prepare your sauce. Combine almond flour, a bit of soy sauce and beef broth. Stir and set to the side. Almond flour is a good option for this stir-fry because it is gluten-free, easily accessible and high in protein. Plus, the almond flour is going to help thicken up our dish.

Get your pan warmed up on a high heat. Drop in a tablespoon of Armour Premium All-Natural Lard and drop in each slice of steak. Careful to watch out for any splatter in this step because it is HOT. Let the steak cook for 1 minute, 30 seconds each side and then put on a plate for a moment while the broccoli cooks.

Don’t worry about wiping the pan clean before placing back on the heat. Add in another .5 tablespoon Armour Premium All-Natural Lard. Drop your broccoli in and flip often. Add in some beef broth and turn the heat down slightly. Let the broccoli cook 3-4 minutes. I don’t recommend cooking your broccoli more than 5 minutes because it will reduce the nutrients it provides.

Once the broccoli has cooked 3-4 minutes, add the steak back in followed by your almond flour and beef broth mixture. Give a quick stir and serve immediately.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a gluten-free and keto-friendly dinner made with sirloin steak, loads of fresh broccoli, garlic, ginger and sautéed in Armour Premium All-Natural Lard.

1-1.5 pounds sirloin ( my steak was 1.3 pounds)
2 bunches broccoli (6 cups chopped)
1.5 tablespoons Armour Premium All-Natural Lard
1/4 cup beef broth, gluten-free
Sauce
1/2 cup beef broth, gluten-free
2 tablespoons almond flour
2 teaspoons soy sauce, gluten-free, low sodium
Marinade
2 garlic cloves, minced
1 tablespoon ginger root, grated
2 tablespoons soy sauce, gluten-free, low-sodium
pepper

Chop the steak into 1/4 inch slices or slightly thinner.
Mix your marinade ingredients: mince 2 garlic cloves, grate 1 tablespoon ginger root, 2 tablespoons soy sauce and a dash of pepper.
Place your steak slices into marinade and thoroughly mix. Let sit for 15 minutes.
While the steak is marinating, chop your broccoli.
Heat up your pan on a high heat.
In a small bowl, mix 1/2 cup beef broth with 2 tablespoons almond flour and 2 teaspoons soy sauce. Set to the side.
Add 1 tablespoon of Armour All Premium All-Natural Lard to pan. Drop your steak slices into pan and cook 3 minutes flipping halfway through. Place the steak on a plate to the side.
Return the pan to the heat and add another 1/2 tablespoon of Armour Premium All-Natural Lard, followed by your broccoli. Flip broccoli often and add 1/4 cup beef broth after a minute of cooking. Continue cooking and flipping for 3-4 minutes.
Return the steak to the pan, followed by the flour mixture and stir.
Remove from heat and serve over rice or cauliflower rice.

How do you use Armour Premium All-Natural Lard as part of your healthy diet plan?

Chicken Bacon White Cheddar Pasta

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LeaveBlandBehind #CollectiveBias

Chicken Bacon White Cheddar Pasta made with crispy bacon, chunks of chicken, fresh broccoli, rotini pasta and McCormick White Cheddar Mac ‘n’ Cheese Seasoning baked with a breadcrumb topping.

I love cooking dishes that don’t require a recipe. I can get in the kitchen and wing it- as a busy mom there is a whole lot of winging it. Chicken Bacon White Cheddar Pasta is one of those dishes! New McCormick Pasta Seasoning Blends take the guesswork out of recipe free cooking. Just add some cooked chicken and crispy bacon with a fresh vegetable to your Mac ‘n’ Cheese and dinner is complete! I went one step further today and also baked the dish into a casserole with a breadcrumb topping for an extra comforting taste in this cold weather.

Find the new McCormick Seasoning Blends in the spice aisle at your local Walmart. Available in flavors such as: White Cheddar Mac ‘n’ Cheese, Tomato Basil, and Parmesan Alfredo that will help you make your favorite pasta dishes with more versatility than existing box blends and sauces. Simply stir the McCormick Seasoning Blends in a bit of butter and milk, then toss with hot cooked pasta.

McCormick Seasoning Blends have no artificial flavors or colors so you can feel good about the meals you serve your family. You can whip up pastas, soups, pretzels dipped in cheese sauce, pour over vegetables or even sprinkle on popcorn!

Find out more about McCormick White Cheddar Mac ‘n’ Cheese Seasoning and get even more recipe inspiration!

Click HERE.

Chicken Bacon White Cheddar Pasta

Let’s get cooking our Chicken Bacon White Cheddar Pasta!

Start by chopping the bacon and cook on the stovetop until crispy. Drain the bacon grease and set the cooked bacon to the side while you cook the chicken for 10 minutes each side. Make sure to cover the chicken as it cooks. Let the chicken rest while you cut the bunch of broccoli. Dice the chicken and set to the side. While the chicken is cooking, cook your pasta according to box directions and drain.

I like my broccoli firm so I don’t pre-cook it before placing into the casserole. If you like your broccoli soft, steam the broccoli at this point for a few minutes.

Time to bring everything together in a delicious casserole dish! In the pot used to cook the rotini pasta, place the butter, milk and pasta back in. Stir ingredients well and add in the McCormick White Cheddar Pasta Seasoning. Stir until creamy and toss in the cooked chicken, half of the crispy bacon and the broccoli florets. Stir and pour into a casserole dish.

Melt a bit of butter and mix up the breadcrumbs to sprinkle over the top of the casserole. Toss in the remainder of the bacon and bake for 25 minutes. Dinner is ready!

Chicken Bacon White Cheddar Pasta

Chicken Bacon White Cheddar Pasta made with crispy bacon, chunks of chicken, fresh broccoli, rotini pasta and McCormick White Cheddar Mac ‘n’ Cheese Seasoning baked with a breadcrumb topping.

Chicken Bacon White Cheddar Pasta
1 pound chicken breast, thin cut
16 ounce rotini pasta
1 pound bacon, thick
1 bunch broccoli, florets
16 tablespoons butter, unsalted
1 cup milk
1 cup McCormick White Cheddar Mac 'n' Cheese Seasoning
Bread Crumb Topping
.5 cup bread crumbs
1.5 tablespoons butter, melted

Chop the bacon and place on a medium-high heat on the stovetop. Cook until crispy. Drain fat and place bacon pieces on the side.
Place the pan back on the stovetop on a medium heat. Cook the chicken breast for 20 minutes, flipping halfway through and keeping covered. There should be a little bit of bacon grease leftover in the pan so there shouldn't be a need to use any oil at this step.
Chop the chicken once it has sit for 5 minutes and place to the side.
Cut your broccoli florets into bite size pieces. I do not cook my broccoli since we are going to bake everything today and I like my broccoli still hard. If you like broccoli soft, you may steam your broccoli at this time for about 5 minutes.
As the chicken on the stove, cook the pasta in a large pot according to box directions and drain.
Preheat oven to 375 degrees.
In the large pot used to cook the pasta, add 16 tablespoons butter and 1 cup milk. Mix in the pasta now and stir.
Add the 1 cup McCormick White Cheddar Mac 'n' Cheese Seasoning and mix ingredients well.
Stir in the cooked chicken, half of the crispy bacon and broccoli. Place into a casserole dish.
Melt 1.5 tablespoons butter and mix in .5 cup of breadcrumbs. Mix and then sprinkle on top of casserole. Toss on the other half of the bacon.
Bake for 25 minutes.

What dish are you going to create with new McCormick Seasoning Blends?

Last Minute Pasta Dinner

Last Minute Pasta Dinner with bow tie pasta, freshly squeezed lemon juice, garlic, basil, parmesan cheese, olive oil and beans. Let’s face it. We all need a few great recipes that take under 20 minutes to prepare for busy weeknights.

April brings another recipe swap from Recipe Swap Club and I was tasked with my friends from Fizl Dizl. I had a long list of recipes I wanted to recreate but decided on the Last Minute Pasta Dinner because it is sport season and all you parents out there need some quick recipe inspiration. Make sure to check out Weekly Meal Plans from Fizl Dizl for more great recipe ideas!

I made this recipe twice in the last couple weeks because it’s that good and that easy. The first time I made it, I used thin spaghetti pasta with chickpeas. Second time around, I used bow tie pasta with Cannellini beans. For round three, I am going to go for bow tie pasta with chickpeas. You can really use whatever pasta you have on hand with any type of bean. I liked the chickpeas because they are hardy and easy to cook with.

Fizl Dizl also makes a Power Protein Frosty that I am dying to try over the summer.

To make last Minute Pasta Dinner, you need a pot, pan, cutting board, knife, garlic press, and strainer. Oh, and maybe a can opener for the beans. Cook your pasta of choice according to box directions. While the pasta cooks, steam your broccoli and set to the side. Drench your pan in olive oil, add the garlic, squeeze the lemon and add the beans. Once the pasta is strained, combine everything together. One change I made to the original recipe is that I added 1 cup of parmesan cheese into the mixture.

Get the original recipe from Fizl Dizl! Click HERE.

Last Minute Pasta Dinner

1 pound bow tie pasta (any pasta will do)
1 can Cannellini beans (any beans will do)
1 head of broccoli
2 cloves of garlic, minced
1 lemon, juiced
3 tablespoons olive oil
pinch of salt
1 cup grated Parmesan cheese, plus more to garnish on top
1 tablespoon freshly chopped basil (optional)

Cook pasta according to packaged directions.
While the pasta cooks, steam or saute broccoli, set aside. I cook my broccoli for about 5 minutes so it is still firm and nutritious.
Add olive oil to your pan on medium low.
Add the minced garlic cloves and saute to flavor the oil but not turn the garlic brown.
Add the lemon juice to the garlic along with a pinch of salt and a ladle full of the pasta water.
Add the beans and cooked broccoli. Give a good mix and remove from heat.
Drain pasta when it finishes cooking.
Add pasta, parmesan cheese and fresh basil in pan and give a good stir.
Garnish with more parmesan cheese.
Serve.

Chicken with Broccoli Tortellini Alfredo

Chicken with Broccoli Tortellini Alfredo made with chicken, cheese filled tortellini, fresh broccoli, and a creamy parmesan packed garlic alfredo sauce.

Pasta is a huge comfort food for me. Any type of pasta from spaghetti to carbonara to tortellini. Add in a great hearty alfredo sauce and I am in food heaven. I am picky about my alredo sauce though. I don’t like it bland or too watery so I made this alfredo sauce with loads of cheese and garlic and used some flour to thicken it slightly.

The broccoli is a nice addition to this dish. the broccoli adds a crispness and freshness to the dish. Plus, the alfredo sauce covers up the vegetable for any picky eaters in the family. We all have at least one of those in the family! Make sure not to cook the broccoli too long. Keep it bright green and crisp. I boiled them in a pot today for 4-5 minutes and they were just right for this dish.

Check out all that creamy goodness! Chicken with Broccoli Tortellini Alfredo is so creamy and delicious. When making your alfredo sauce, don’t be afraid to add in that parmesan and garlic to amp up the flavor factor. I also add in a little cream cheese to the recipe to help create a smooth sauce.

Today, I placed the chicken on the stove top with some extra virgin olive oil to get a nice brown on the outside and keep the juices all inside. Cook for 10 minutes on each side and done. No extra seasoning or anything special is needed. Keep the chicken simple. You can also grill the chicken which would be really nice to add in that hot off the grill charred flavor profile.

Chicken with Broccoli Tortellini Alfredo

2 tablespoons flour (flour is optional, use if you want a thick sauce)
3 tablespoons unsalted butter
4 ounces cream cheese
2 cups heavy whipping cream
1.5 cups shredded parmesan cheese
3 cloves garlic, minced
1 teaspoon Italian seasoning
.5 teaspoon salt
.5 teaspoon pepper
1 pound cheese tortellini
1 pound chicken breast
2 cups chopped broccoli
1 tablespoon olive oil

Fillet a large chicken breast (about 1 pound) into 2 pieces.
Heat a large pan on medium heat. Add olive oil and chicken breast fillets. Cook for 10 minutes or until the edges are white and flip for another 10 minutes. Cover the chicken with a lid.
As the chicken cooks, boil water in a large pot.
Add broccoli into boiling water and cook for 5 minutes. Strain broccoli from water and set to the side.
In your large pot, cook the tortellini according to the package directions and strain.
When the chicken is finished cooking, remove from pan and slice. Keep to the side.
In the pan, make your alfredo sauce. Add the flour and butter and whisk while slowly adding in the heavy cream. Add the cream cheese, minced garlic, salt, pepper, Italian seasoning and whisk until thickened and smooth. Add the 1.5 cups parmesan cheese and turn off heat. Whisk well until melted and creamy.
Add the broccoli, chicken slices and tortellini to stir together.
Serve with some extra parmesan cheese if you like.

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Crunchy Lemon Parmesan Chicken with Broccoli

Crunchy Lemon Parmesan Chicken with Broccoli is a lemony sheet pan dinner made with chicken breast, Parmesan cheese, panko breadcrumbs, butter and of course, loads of lemon and a side of broccoli.

Sheet pan meals are always a fantastic dinner option for feeding families. Being able to just toss dinner on one pan and let it cook in the oven while you accomplish some other tasks around the house is sometimes a life saver!

Another great recipe to toss in the oven that is bursting with flavor are these Asian Meatballs!

Crunchy Lemon Parmesan Chicken with Broccoli

Crunchy Lemon Parmesan Chicken with Broccoli is super lemony and has a great crunch from the panko mixture. Boring flavor is not happening with this meal. Even the broccoli is buttery and full of delicious lemon flavor!