Broccoli Squash Bake

  Ingredients 2 cups fresh broccoli florets 3 tablespoons butter 2 cups sliced yellow summer squash 1 egg 1/2 cup shredded Swiss cheese 1/4 cup milk 1/4 teaspoon ground mustard Dash cayenne pepper 2 tablespoons grated Parmesan cheese Directions In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a … Continue reading Broccoli Squash Bake

Chunky Potato & Veggie Soup

This recipe features a potato soup that is rich in flavor and texture but won’t leave you with a heavy feeling after eating it. You’ll appreciate the fact that you can enjoy a bowl of potato soup that isn’t loaded with fat and calories and is Daniel Fast friendly! Try it. I think you’ll like it! Chunky Potato & Veggie Soup 1 tablespoon extra-virgin olive oil 1/2 cup … Continue reading Chunky Potato & Veggie Soup

Very Veggie Dip

INGREDIENTS 1 8oz. carton light sour cream 1/2 of an 8 oz. package of Neufchatel cheese (reduced fat cream cheese) 1 Tbsp. fat free milk 1/4 c. finely chopped sweet bell pepper 1/4 c. finely chopped zucchini 2 Tbsp. shredded carrot 1 Tbsp. chopped chives 1/4 tsp. salt 1/4 tsp. black pepper Fresh cut-up vegetables DIRECTIONS In a medium mixing bowl, beat sour cream, cream … Continue reading Very Veggie Dip

Healthy Pasta Primavera

Ingredients 1 cup sliced mushrooms 2 cups broccoli florets (or cauliflower) 1 cup sliced zucchini or yellow squash 1 cup thinly sliced carrots 2 cups sliced red or green peppers 1 tablespoon extra-virgin olive oil 1/2 cup chopped onion 2 garlic cloves, minced 1 teaspoon butter 1 cup evaporated fat-free milk 3/4 cup freshly grated Parmesan cheese 12 ounces whole-wheat pasta (angel hair or spaghetti) … Continue reading Healthy Pasta Primavera

Zesty Broccoli Casserole

  INGREDIENTS 2 heads of broccoli, stems removed and chopped Cooking spray 1 1/2 cups fat-free milk 2 1/2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup (3 ounces) shredded sharp cheddar cheese 1/2 cup (4 ounces) fat-free cream cheese, softened 1 cup fat-free mayonnaise 3/4 cup chopped onion (about 1/2 medium) 1 (8-ounce) can water chestnuts, rinsed, drained, … Continue reading Zesty Broccoli Casserole

Parmesan Roasted Broccoli

INGREDIENTS 1 broccoli crown 1 tablespoon olive oil Salt and freshly ground black pepper 2 tablespoons grated Parmesan DIRECTIONS Preheat your oven to 400 degrees F. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. … Continue reading Parmesan Roasted Broccoli

Roasted Garlic & Lemon Broccoli…A Healthy Recipe From Sweet Basil

INGREDIENTS 2 heads broccoli, separated into florets 2 teaspoons extra-virgin olive oil 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1/2 teaspoon lemon juice DIRECTIONS  Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even … Continue reading Roasted Garlic & Lemon Broccoli…A Healthy Recipe From Sweet Basil

INGREDIENTS  1 1/2 c. broccoli (chopped) 2 med. acorn squash 1/2 c. grated white cheddar cheese 1 egg, 2 egg whites (whisked) 1 c. milk 1/2 c. onion (diced) 2 med. garlic cloves, minced 1/4 tsp. fine grain sea salt 1 Tbsp. olive oil black pepper Preheat your oven to 375 degrees. Cut squash in half lengthwise & seed.  I scrape out a little of … Continue reading