See Also: Cream of Broccoli and Cheese Soup(recipes)
Broccoli-Cheese Quesadillas(recipes)
Broccoli in Cheese Sauce(recipes)
Broccoli-Cheese Pilaf(recipes)
Broccoli & Cheese Strata(recipes)
Broccoli and Cheese Topped Potatoes(recipes)
Broccoli-Filled Manicotti with Jalapeño Pepper Cheese Sauce(recipes)
Chilled potato soup with watercress pesto and goats' cheese cream crostini(recipes)
Cheesy Broccoli Soup(recipes)
Chicken Broccoli Roulade with Parmesan Cream Sauce(recipes)

Broccoli in Cheese Sauce (recipes) and Cream of Broccoli and Cheese Soup (recipes)


Broccoli in Cheese Sauce (recipes)


Broccoli in Cheese Sauce

Yield: Makes 6 servings



Ingredients:



1bag (16 ounces) frozen broccoli florets

1sheet (24X12 inches) heavy-duty foil, lightly sprayed with nonstick Cooking spray

1can (10-3/4 ounces) condensed Cheddar cheese soup

1medium red or yellow bell pepper, cut into 1-inch pieces

1/4cup chopped onion

1/4cup milk

1-1/2teaspoons Worcestershire sauce

1/8teaspoon black pepper









Preparation:





1.Preheat oven to 450°F. Place frozen broccoli in center of sheet of foil. Fold foil up around broccoli to create pan.2.Combine soup, bell pepper, onion, milk, Worcestershire sauce and black pepper in medium bowl; stir to blend. Pour over broccoli.3.Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Place packet on Baking sheet.4.Bake 25 minutes or until Vegetables are tender. Remove from oven. Carefully open one end of packet to allow steam to escape. Open packet and transfer broccoli mixture to serving bowl.











Cream of Broccoli and Cheese Soup (recipes)


Cream of Broccoli and Cheese Soup

Yield: Makes 8 servings

This creamy, low-fat soup uses potatoes as a thickener instead of heavy cream. It' s so rich and thick, you' ll never miss the calories!





Ingredients:



1cup chopped onion

3cloves garlic, minced

3tablespoons all-purpose flour

4cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth

1-1/2pounds fresh broccoli, chopped

1-1/2pounds Baking potatoes, peeled and cubed

1/2cup fat-free (skim) milk, divided

1cup (4 ounces) shredded reduced-fat Cheddar cheese

1/2teaspoon salt

1/4teaspoon white pepper

Nonstick Cooking spray

Ground nutmeg (optional)









Preparation:





1.Spray 4-quart Dutch oven or large saucepan with Cooking spray; heat over medium heat. Add onion and garlic; cook until tender. Add flour; cook and stir over low heat 1 to 2 minutes.2.Add chicken broth; bring to a boil. Add broccoli and potatoes; reduce heat and simmer, covered, about 15 minutes or until Vegetables are tender. Remove and reserve 1-1/2 cups broccoli mixture with slotted spoon.3.Process remaining broccoli mixture in batches in Food processor or blender until smooth; return to Dutch oven. Stir in reserved broccoli mixture and milk. Cook over medium heat until heated through. Remove from heat; stir in cheese until melted. Stir in salt and pepper. Sprinkle with ground nutmeg, if desired.









Nutritional Information:







Serving Size: 1-1/2 cups soup







Sodium

512 mg







Protein

14 g







Fiber

4 g







Carbohydrate

30 g







Cholesterol

31 mg







Saturated Fat

2 g







Total Fat

5 g







Calories from Fat

19 %







Calories

216









Dietary Exchange:







Meat

1







Vegetable

1







Starch

2







Fat

1/2