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50 Broccoli Recipes For A Boost Of Greens
Broccoli hasn't always had the best reputation. Television shows, commercials and movies have depicted parents begging their kids to eat their broccoli — the camera panning to an unappetizing pile of waterlogged, steamed florets. Gone are the days of broccoli being relegated to an obligatory side dish. When prepared in countless delightful ways, broccoli is far more than a supporting character with nutritional value. When treated right, broccoli can be the star of the whole show.
When shopping for broccoli, look for crowns that are bright green and have firm stems. If there are any visible brown spots, or if the stems are slightly soft, it's a sign that the vegetable's best days are behind it.
If you give broccoli (and its cousins broccoli rabe and broccolini) the love and attention they deserve, they become a blank canvas for so many flavors. You can simply roast it with olive oil and salt or sauté it with garlic and chili flakes for an easy side dish or blend it into a creamy soup for the main meal. One of our favorite secrets for sneaking broccoli into a meal? Mash it into a chunky guacamole for an extra boost of greens.
Let's all agree to give this underrated vegetable the star treatment it deserves. We're sharing 50 broccoli recipes that will help do just that. From simple sautéed side dishes, to creamy, cheesy soups (yes, even a dupe for that quick service favorite), broccoli is making a name for itself on your weeknight dinner table.
Roasted Broccoli with Lemon by Peyton Janicke
Eating your broccoli doesn't have to be a big to-do, especially when it's this delicious. Cut broccoli florets off the crown and season with olive oil, salt, pepper and garlic powder. Bake until crispy, then squeeze fresh lemon on top for a pop of brightness.
Broccoli Cheddar Tots by Joy Bauer
Sure, you can buy frozen tots, but once you make this healthy version at home, you'll never go back to the store-bought version. Blanch broccoli, then finely chop and combine with eggs, diced onion, cheddar cheese, seasonings and breadcrumbs. The fun part is shaping them into individual tots for baking, so go ahead and get your kids involved.
Savannah's Mom's Broccoli Casserole by Savannah Guthrie
This cheesy broccoli dish is the ultimate comforting casserole. With just a few pantry staples and a bag of frozen broccoli, you've got a nostalgic dinner that'll please every palate. Simply combine cooked instant rice, diced onion, butter, frozen broccoli, canned cream of chicken soup and cheese sauce. Cover with fried onions and bake until golden-brown and crispy.
Chicken and Broccoli Casserole by Curtis Stone
For a slightly more elevated broccoli casserole, try making this fresh version. Diced chicken thighs are a welcome addition, adding lean protein to your dinner. The cheesy chicken and broccoli mixture can be made up to one day in advance, so all you need to do is top with breadcrumbs and bake.
Broccoli-Cheddar Casserole by Emily Gerard
This nostalgic dish is basically broccoli cheddar soup in the form of a crowd-friendly casserole. Combine milk, sour cream, crushed red pepper and cream of mushroom soup in a large casserole dish. Stir in broccoli florets, fried onions and shredded cheddar, then bake for 30 minutes. Top with even more cheese and onions before returning to the oven for a final bake.
Sesame Broccoli Poppers by Mia Rigden
These battered broccoli bites are called poppers for a reason. Once you pop one into your mouth, you won't be able to stop. To make them, dip broccoli florets into an easy sesame batter. Plop them on a baking tray and bake until crispy. Toss with a spicy miso sauce, then broil to marry all the flavors together.
Broccoli and Cheese Twice-Baked Potatoes by Sarah Grueneberg
Broccoli, cheese and potatoes are an unbeatable combo that are showcased perfectly in these twice-baked potatoes. First, bake the potatoes. While you wait, cook broccoli in butter with leeks and garlic. Pulse in a food processor, then mix with shredded cheddar, cream cheese and goat cheese. Fold in the scooped-out baked potato filling, then stuff and bake once more until slightly crisped.
Grilled Broccoli Caesar Salad by Karen Akunowicz
Instead of romaine lettuce, use crispy grilled broccoli florets as the base for this atypical Caesar salad. The resulting dish is an umami-rich salad, thanks to toasted cubes of seasoned sourdough bread and homemade miso dressing.
Copycat Broccoli Cheddar Soup by Casey Barber
Skip a trip to the chain café in favor of making a cozy pot of better-for-you broccoli cheddar soup at home. To make this low-calorie version, use a Parmesan rind to add major flavor, and peeled broccoli stems for extra bulk when puréeing. Of course, don't skimp on the shredded sharp cheddar cheese.
Siri's Broccoli and Cheese Stratta by Siri Daly
If you want stuffing for breakfast, run, don't walk, to make this broccoli and cheese strata. Sauté onions, garlic, and broccoli, then stir in bread, mozzarella and a mixture of whisked eggs, milk and seasonings. Pro tip: use day-old bread so that it doesn't get soggy. Bake the strata until golden and bubbly and enjoy as a breakfast casserole or dinner side.
Broccoli Pesto Pasta by Josh Mamaclay
Here's an idea you probably never thought of: Blend roasted broccoli into your pesto. Don't worry, you'll still use plenty of basil in addition to the broccoli for that classic pesto flavor. Mix with garlic, olive oil, capers, lemon zest and juice until smooth, then toss with pasta or smear over pizza with plenty of grated Parmesan cheese on top.
Rigatoni with Broccoli, Walnuts and Ricotta by Casey Barber
Next time you need a four-ingredient dinner, look no further than this vegetable-packed pasta recipe. Boil your favorite noodles, then toss with steamed broccoli and walnuts. Top each serving with a heaping spoonful of ricotta, which will melt into a dreamy sauce.
Sauteed Broccoli with Garlic by Craig Susser
Never settle for boring broccoli again. For the perfect broccoli side dish, slice garlic and sauté it in olive oil. Add blanched broccoli florets, toss in the oil and season with salt and pepper to taste. The result is a crave-worthy broccoli side that takes just minutes to make.
Roasted Broccoli and Brussels Sprouts Salad by Romel Bruno
Winter veggies like broccoli and Brussels sprouts unsurprisingly pair wonderfully together. Pre-heat a sheet pan, then roast them until tender and crispy with a simple coating of olive oil, salt, pepper and red pepper flakes. While they cook, crisp up pancetta and shallots in a honey-mustard sauce. Toss everything together for a flavorful roasted vegetable side dish.
Roasted Broccoli and Cauliflower Pasta by Ree Drummond
Ree Drummond was onto something with this oven-friendly pasta sauce. While your pasta boils on the stovetop, place broccoli, cauliflower, onion and garlic in a baking dish. Pour in cream and broth, then top with butter and broil until the vegetables are roasted. In the meantime, toast some pine nuts then toss everything together.
Rotisserie Chicken Stuffed Shells by Jocelyn Delk Adams
Rethink your favorite stuffed shells recipe with this make-ahead-friendly recipe. Simply grab a rotisserie chicken, then give it a good shred. Combine with cooked broccoli and a creamy Parmesan sauce, then stuff into jumbo pasta shells and bake until bubbly and crispy.
Caesar Chicken Thighs with Broccoli by Nina Elder
If you've never thought to pair chicken thighs with Caesar dressing, think again. This one-skillet dinner makes your favorite salad dressing the star of the show. First, brown chicken thighs, then add finely chopped broccoli stalks and florets to the drippings. Drizzle with Caesar dressing, then finish it off in the oven and season with freshly ground pepper, lemon zest and Parmesan crisps.
No-Sugar Ginger Beef and Broccoli by Kevin Curry
Instead of ordering delivery one night this week, give this takeout-inspired ginger beef and broccoli recipe a try. Sear thinly sliced flank steak in a wok then set aside. In the same pan, sauté green onion, garlic, bell pepper and chopped broccoli. This dish comes together with a sugar-free sauce made with chicken broth, soy sauce, minced ginger and arrowroot powder (to thicken) and tastes just like your favorite takeout order.
Spicy Sheet-Pan Pork Chops and Broccoli by Lidia Bastianich
Season pork chops with olive oil and salt, then sear until evenly browned. Add broccoli, chickpeas and halved pepperoncini to the pan, then sit back and relax for 30 minutes until dinner is served.
Creamy Broccoli Salad by Ali Rosen
Inspired by summer coleslaw, this creamy broccoli salad features a sweet and tangy dressing made with Gorgonzola cheese, lemon juice, olive oil and salt. To make it, blanch broccoli florets, then toss with the dressing, sliced almonds, diced salami and homemade pickled shallots.
No-Cook Grated Broccoli-Feta Slaw by Ali Rosen
Here's a trick to give broccoli a new-to-you preparation: Use a grater or food processor to shred broccoli into a riced texture. Toss with crumbled feta, chopped basil, scallions, lemon juice, olive oil and salt for a spoonable salad that makes for a great summer slaw.
Miso-Peach Roasted Broccoli Salad by Ali Rosen
Get your fruits and vegetables all at once with this refreshing salad recipe. Charred broccoli is tossed with a miso-soy dressing, ripe peaches and bok choy. It's a salty and sweet cruciferous salad that checks all the right boxes.
Broccoli and Green Apple Slaw with Spicy Buttermilk Ranch by Matt Abdoo
The star of this slaw is the spicy gochujang-buttermilk ranch dressing that ties everything together. (It's so good you're going to want to make extra.) Pour that tangy dressing over a mixture of shredded broccoli, thinly sliced kale stems, julienned Granny smith apple and sunflower seeds.
Ricotta Gnocchi with Broccoli Pesto, Basil and Pistachios by Missy Robbins
Fluffy ricotta gnocchi meets its match in this light and airy broccoli pesto sauce. To make it, blend blanched broccoli, broccoli rabe and basil with water and garlic. Stir in olive oil, pistachios, Parmigiano and Pecorino cheese, then combine with gnocchi for a delightful green bowl.
Baked Cheesy Mac and Broccoli by Antoni Porowski
Here's a vegetable-packed mac and cheese recipe you can feel really good about serving to your family. Boil your favorite pasta shape along with broccoli florets. While that does its thing, make a cheese sauce with mozzarella and Parmesan. Toss with the broccoli, cooked pasta and lemon juice, then top with panko breadcrumbs and bake until bubbling.
Charred Broccoli with Spicy Avocado Sauce by Carla Lalli Music
Cook this on a weeknight and you'll feel like you just set foot in a high profile restaurant where the chef's a vegetable whisperer. The secret is keeping the stalks intact, while cutting the broccoli into long spears. Give it a good sear in a cast iron skillet, then serve with a creamy sauce made with smashed avocado, sour cream and buttermilk.
Broccoli Cacio e Pepe by John Fraser
While it doesn't look like traditional cacio e pepe, this broccoli-packed version hits all the same creamy, peppery notes. Toss cooked rigatoni in a pan with butter, pasta water and broccoli pureé. Top with Parmesan, a generous amount of black pepper and a sprinkle of broccoli "couscous."
Broccomole Dip by Joy Bauer
Since when does broccoli belong in guacamole? Mashed broccoli is virtually undetectable when stirred into creamy, ripe avocados. Add in chopped tomatoes, onion, lime juice, salt, cilantro and garlic and you'll second guess whether you ever added any broccoli to begin with.
Roasted Broccoli-Artichoke Dip by Joy Bauer
Why does spinach-artichoke dip get to have all the fun? Instead of the leafy green, combine chopped roasted broccoli with artichokes, scallions, shallot, tarragon, cumin, paprika, Greek yogurt and Parmesan cheese.
Italian Pork Sandwich Nachos by Angie Rito and Scott Tacinelli
Take the flavors of Philly's famous Italian roast pork, broccoli rabe and provolone sandwich, and turn it into a heaping platter of nachos. Slow-cooked pork makes the perfect nacho topping along with chopped broccoli rabe, melted provolone, sour cream and sweet roasted peppers.
JJ Johnson's Crispy Rice, Broccoli and Squash Salad by JJ Johnson
Know a broccoli hater? This warm, crunchy salad might just change their mind. Add cooked rice to an oiled skillet and fry until the bottom is crispy. While you work on the rice, roast broccoli and delicata squash until tender and slightly charred. Fold the roasted vegetables into the crispy rice along with candied sunflower seeds and fresh pomegranate arils, then dress with homemade lemon vinaigrette.
Valerie Bertinelli's Garlicky Broccoli and Cauliflower by Valerie Bertinelli
Have you ever wondered why vegetables taste so much better at restaurants than at home? (Hint, hint: the answer is butter…) But thanks to this recipe, you can try that trick at home. Heat butter and olive oil in a large skillet, then add in broccoli and cauliflower. Cook until crisp-tender, then add in the garlic. The final step? Add a splash of water to fully steam the broccoli and cauliflower.
Joy Bauer's Creamy Broccoli Soup by Joy Bauer
This creamy broccoli soup is so ridiculously luxe that it's hard to believe it's packed with nutrients. Blend a combination of aromatics, broth, broccoli florets and canned white beans until smooth and creamy, then stir in a few dollops of Greek yogurt for added creaminess.
Coconut Cauliflower Rice with Coconut Chicken and Broccoli by Kelly LeVeque
For a well-rounded, low-carb dinner, this cauliflower rice with coconut chicken and broccoli is a must-try. Stir-fry cauliflower rice with coconut milk until your desired consistency. Top with shredded rotisserie chicken, broccoli and a mixture of melted ghee, coconut aminos and sesame seeds.
Beef and Broccoli Stir-Fry by
Next time you have the urge to throw out your broccoli stalks, resist! If you give them the proper treatment, they can transform into a fantastic and unexpected side dish. The secret is to peel the broccoli stems to get rid of the tough exterior. Blanch until tender, then top with a mixture of chopped herbs, lemon zest, Parmesan, olive oil and breadcrumbs.
Tender Broccoli with Garlic, Orange and Toasted Almonds by Catherine Fulvio
Next time you're in the grocery store, scan the produce aisle for tender stem broccoli (aka baby broccoli or broccolini). It's sweet, crunchy and cooks even more quickly than its more ubiquitous cousin. The sauce is key: melt butter with garlic, chives and orange juice. Add orange zest, salt and pepper, drizzle over the steamed broccolini and serve with toasted almonds.
Grilled Broccoli with Orange Aioli and Pistachio Vinaigrette by Dan Kluger
All credit for this dish goes to vegetable wizard Chef Dan Kluger of New York City's Loring Place. Grill fresh broccoli until nice and charred. Serve over orange aioli and top with pistachio vinaigrette, chopped jalapeño, sliced radishes, mint and orange zest.
Broccoli Rabe RecipesBroccoli Rabe with Garlic and Olive Oil by Lidia Bastianich
Mix up your vegetable sides with broccoli rabe, broccoli's slightly more bitter, leafier cousin. Cut off the tough ends and peel the knobbier stems. Give it a good wash, then sauté in olive oil, garlic, salt and crushed red pepper. Add a splash of water and cover to steam until the broccoli rabe is tender.
Sausage and Broccoli Rabe Frittata by Grace Elkus
This family-size frittata will feed a crowd. The formula is simple: a dozen eggs, a cup of cheese, a dollop of full-fat dairy and whatever mix-ins you'd like — in this case, sausage and broccoli rabe. Bake until the frittata is set, then dig in.
Michael Symon's Rapini (Broccoli Rabe) with Lemon and Parmesan by Michael Symon
For perfect rapini (broccoli rabe), give it a quick blanch in salted water to remove any bitterness, then sauté with olive oil, garlic and chili flakes until fragrant. Add in some butter, lemon juice, zest and Parmesan cheese for a restaurant-worthy side dish.
Broccoli Rabe and Provolone Stromboli by Scott Conant
These little handheld stromboli make the perfect grab-and-go appetizer. Make the dough from scratch or use store-bought pizza dough to save time. Sauté chopped broccoli rabe, baby kale and garlic, then stuff into the dough balls with a generous cube of provolone cheese. Seal them up, brush with olive oil and bake until cooked through.
Bobby Flay's Baked Rigatoni alla Vodka with Sausage and Broccoli Rabe by Bobby Flay
Make rigatoni alla vodka a little more virtuous by adding broccoli rabe to the roster. In a large casserole dish, combine the pasta alla vodka, fontina cheese, sausage, mozzarella and Parmesan, then bake until the cheese is bubbling for a hearty casserole.
Parchment-Packet Salmon with Broccoli Rabe and Potatoes by Gaetano Arnone
Parchment packets are an excellent way to steam fish, vegetables and aromatics altogether right in the oven, leaving minimal clean-up. Arrange salmon filets, potato halves and broccoli rabe in individual parchment packets. Drizzle with white wine, a pat of butter and a slice of lemon, then seal and cook.
Broccolini RecipesIna Garten's Roasted Broccolini by Ina Garten
As with most Ina Garten recipes, the beauty in this roasted broccolini lies in its simplicity. Trim the broccolini, then cut each stalk in half lengthwise. Cover with olive oil, salt and pepper, then roast until crisp but still tender. It makes for an elegant vegetable side dish with any protein, especially chicken or fish.
Garlic Broccolini by Laura Vitale
Once you learn that all it takes to make green vegetables taste irresistible is by blanching and sautéing them in olive oil, red pepper flakes and garlic, you'll be a greens machine. You'll want to eat this crave-worthy broccolini every night of the week.
Eggplant with Tomato, Broccolini and Mozzarella by Yasmin Fahr
Give your vegetables the sheet pan treatment in this one-pan dinner recipe. Load the pan with seasoned eggplant slices, broccolini, tomatoes, onions and garlic. Cook until the veggies are blistered, then top with Parmesan cheese and fresh mozzarella. Broil until the cheese is melted and serve yourself a giant heap of goodness.
Sheet-Pan Sausage, Broccolini, Feta and Tomatoes by Alexis deBoschnek
This sheet-pan dinner is a one and done wonder. Making sure not to overcrowd the pan, arrange halved cherry tomatoes, trimmed broccolini, sausage and feta slices all over the baking sheet. Cover the vegetables with olive oil and salt, then bake for 25 minutes until the broccolini is crispy.
Baked Chicken and Ricotta Meatballs with Broccolini by Yasmin Fahr
Forget babysitting meatballs on the stove. Once you roll and shape them, pop them into the oven to bake alongside broccolini and lemon slices. Squeeze the baked meatballs and broccolini with fresh lemon juice and top with grated Parmesan for a 30-minute meal.
One-Pan Chicken, Broccolini and Carrots by Karina Heinrich
These chicken breasts — seasoned with lemon, olive oil, parsley and chili flakes — roast alongside the vegetables, so the flavor seeps into every bite. If you don't have broccolini or carrots, don't sweat it. This sheet pan dinner is super forgiving and perfect for a busy weeknight when you want a well-balanced meal.
Penne with Sausage and Broccolini by Avani Shah
This pasta dish comes together in the time it takes the pasta to boil. Remove sweet Italian sausage from its casing, then brown alongside garlic and broccolini. Once the pasta is cooked through, add it to the sausage and broccolini along with Parmesan cheese.
This article was originally published on TODAY.Com
This Old-School Chicken Casserole Is So Good (I've Been Making It For 20 Years!)
Credit: Photo: Alex Lepe ; Food Stylist: James Park Credit: Photo: Alex Lepe ; Food Stylist: James Park
Casseroles are a top pick for comfort-food dinners that feed a crowd (plus, there's always the potential for leftovers). The classic combination of chicken and broccoli (like in this cheesy chicken, broccoli, and rice casserole) is always a hit. Chicken Divan, one of my childhood favorites that I go back to often, is one of many classic American casseroles made with shredded chicken, tender broccoli, and a creamy cheese sauce that's baked until bubbling.
It was thought to have originated in a now-closed New York City hotel restaurant called Divan Parisien. My mom always topped the casserole with more cheese and a shower of crushed buttery crackers. It was among the first dinners I learned to make, and over the years I've made her version my own. Here's my take on my mom's classic chicken Divan.
Ingredients in Chicken DivanOnion and celery: Aromatics boost the homemade flavor of this homestyle casserole.
Broccoli: Cut fresh broccoli crowns into florets, or skip that little bit of prep and opt for frozen broccoli florets instead.
Chicken: Shred 3 cups of cooked boneless, skinless chicken. The meat from one rotisserie chicken will give you plenty, or bake boneless, skinless chicken breasts.
Cream of chicken soup: A classic shortcut for creamy casseroles.
Milk: Use whole or 2% milk to give the sauce its perfect creamy consistency.
Cheddar cheese: Stir half of the shredded cheddar cheese into the casserole, and sprinkle the rest over the top before adding the crackers.
Round butter crackers: Some recipes call for a potato chip topping, but that can taste too greasy. A better bet is to use buttery round crackers. My favorite is Ritz.
Credit: Photo: Alex Lepe ; Food Stylist: James Park Credit: Photo: Alex Lepe ; Food Stylist: James Park
How to Make Chicken DivanPrep the ingredients. Dice a small onion, slice celery stalks, and cut broccoli into florets (if using fresh). Shred cheddar cheese on a box grater and cooked chicken with your hands or two forks.
Sauté the vegetables. Cook the vegetables until the onion and celery are tender and the broccoli is bright green and almost tender (or thawed, if using frozen).
Combine casserole ingredients and bake. Stir in the chicken, cheese, canned soup, sour cream, milk, dry mustard powder, and garlic powder until combined, then transfer to a baking dish. Sprinkle the remaining shredded cheddar cheese evenly over the casserole, cover with aluminum foil, and bake until the cheese is mostly melted and the edges begin to bubble.
Make buttered cracker topping. Crush buttered crackers, then coat in melted butter.
Top casserole with crackers and finish baking. Sprinkle the buttered crackers evenly over the casserole and finish baking.
This retro chicken and broccoli casserole is ultra-comforting.
Prep time 15 minutes to 20 minutes
Cook time 35 minutes to 45 minutes
Serves 6
Ingredients10 to 12 ounces fresh broccoli crowns, or 10 ounces frozen broccoli florets (do not thaw)
1 small yellow onion
2 medium stalks celery
8 ounces sharp cheddar cheese (about 2 cups shredded), divided
1 pound cooked boneless, skinless chicken (about 3 cups)
6 tablespoons unsalted butter, divided
3/4 teaspoon kosher salt
1 (10 1/2-ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 cup whole or 2% milk
1 teaspoon dry mustard powder
1/2 teaspoon garlic powder
30 round butter crackers, such as Ritz (about 1 sleeve)
Arrange a rack in the middle of the oven and heat the oven to 375°F. If using fresh broccoli, cut 10 to 12 ounces broccoli crowns into small, bite-size florets (about 4 cups).
Dice 1 small yellow onion (about 1 cup) and thinly slice 2 medium celery stalks crosswise (about 3/4 cup). Grate 8 ounces sharp cheddar cheese on the large holes of a box grater if needed (about 2 cups). Cut 1 pound boneless, skinless chicken into bite-size pieces (about 3 cups).
Melt 2 tablespoons of the unsalted butter in a large, preferably 12-inch, skillet over medium-high heat. Add the onion, celery, and 3/4 teaspoon kosher salt. Sauté until tender and golden-brown, 2 to 4 minutes. Add the broccoli and cook until fresh broccoli is bright green and almost tender, or frozen broccoli is thawed, 2 to 3 minutes.
Add the chicken, half of the cheese, 1 (10 1/2-ounce) can condensed cream of chicken soup, 1/2 cup sour cream, 1 cup whole or 2% milk, 1 teaspoon dry mustard powder, and 1/2 teaspoon garlic powder. Stir to combine.
Transfer to a 9x13-inch baking dish and spread into an even layer. Top with the remaining cheese. Cover the baking dish with aluminum foil.
Bake until the cheese is mostly melted and the edges begin to bubble, 10 to 15 minutes. Meanwhile, place the remaining 4 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave until almost completely melted, 20 to 30 seconds (or melt on the stovetop and transfer to a medium bowl). Place 30 round butter crackers in a large zip-top plastic bag and seal the bag. Use your hands to crush into coarse crumbs (about 1 1/2 cups). Add the crackers to the butter and stir to coat.
Uncover the casserole and evenly sprinkle with the cracker crumbs. Return to the oven and bake uncovered until the edges are bubbling and the top is golden-brown, 10 to 15 minutes more. Let cool for 5 minutes before serving.
Make ahead: The casserole can be assembled without the cracker topping, covered, and refrigerated up to 2 days ahead. Let the casserole sit at room temperature and make the cracker topping while the oven heats. Bake as directed; you may need to add 5 to 10 minutes to the first baking time.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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Senior Lunch Menu: Feb. 26 - March 15
Feb. 27, 2024 12:53 PM PT
The Ramona Senior Center at 434 Aqua Lane is open for in-person dining from 11:30 a.M. To 12:30 p.M., Monday through Friday. Ramona Meals On Wheels is delivering meals to homebound seniors. Suggested lunch donation for seniors age 60-plus is $5. For more information, call 760-789-0440.
Monday, Feb. 26: Cheese Enchilada Casserole, corn, refried beans, mandarin oranges.
Tuesday, Feb. 27: Beef Stroganoff, whole grain egg noodles, brussels, romaine salad + tomatoes, baked apple.
Wednesday, Feb. 28: Pork Tenderloin, sweet potatoes, succotash, apple sauce, whole grain bread.
Thursday, Feb. 29: Tuna Casserole, green beans, mixed fruit.
Friday, March 1: Chicken Breast in Mushroom Gravy, mixed rice, carrots, mandarin oranges.
Monday, March 4: Chef Salad, ham, chicken, boiled egg, garbanzo beans, tomato and cucumber, fresh orange, whole grain roll.
Tuesday, March 5: Three Bean Chili, cheese and onion, whole grain corn bread, romaine salad + tomato, applesauce.
Wednesday, March 6: Hawaiian Chicken, brown rice, peas, fresh pear.
Thursday, March 7: Beef Stew, carrots, potatoes, onions and celery, whole grain roll, mandarin oranges.
Friday, March 8: Chicken and Broccoli Casserole, mixed veggies, mandarin oranges.
Monday, March 11: Pulled Pork, beans and quinoa, peas and carrots, tropical fruit.
Tuesday, March 12: Lemon Chicken, mashed potatoes, green beans, whole grain dinner roll, romaine salad + tomatoes, applesauce.
Wednesday, March 13: Baked Fish: wild rice, broccoli, fresh pears.
Thursday, March 14: Beef Meat Loaf, baked potato, California veggies, peaches, whole grain bread.
Friday, March 15 *SAINT PATRICK'S DAY*: Corned Beef, cabbage, carrots, potatoes, whole grain roll, pineapple.
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