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When I was at the grocery store last week standing in the produce department, I was looking at my list of foods I was going to buy. Looking through my list I remembered I’d forgotten to write down something that I wanted to get for part of our supper meal. So I stood there. (I bet that’s never happened to you, it comes with age!) Then my brain kicked in. It was broccoli! The dark green bunches were staring me right in my face. We don’t have to think about what is in season. I’ve said before, we are grateful that we have fresh fruits and veggies right at our fingertips all year round.

So this is the recipe I made for supper that night, it is fast and easy to make and it was so-o-o good.

CHICKEN AND 
BROCCOLI ALFREDO
6 oz. uncooked fettuccini (a bit less than half of a 1 lb. package)
1-1/2 c. broccoli
2 c. cooked, cubed, chicken breast
1 can condensed cream of mushroom or 98 percent fat-free mushroom soup
1/2 c. milk
1/2 c. grated Parmesan cheese
1/4 t. black pepper

Prepare fettucini according to package directions. Add broccoli last four minutes of cooking time, drain. In a small bowl, combine soup and milk. In large skillet over medium-high heat, combine chicken, soup mixture, cheese, pepper, fettucini and broccoli mixture. Cook until hot, stirring often. Makes four servings. *Don’t discard broccoli stems. Peel them, cut in 1/2-inch pieces and add with broccoli florets.

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GOLDEN CHEESE-BROCCOLI CHOWDER
1 c. water
1/2 c. each, celery and carrots, diced
1/2 c. diced onion
2 c. broccoli florets coarsely chopped. Stems peeled and cut into 1/2-inch pieces

Cheese sauce:
1/4 c. each, butter and flour
1/2 t. salt
1/8 t. pepper
2 c. milk
Hot sauce, optional
1 c. ham, cubed (cut in 1/2 inch pieces)

In a medium saucepan, combine first four ingredients. Bring to a boil; reduce heat. Simmer, covered, for about five minutes or until crisp tender. Add broccoli; cook until crisp-tender, about four minutes. (To keep broccoli bright green, leave the cover slightly ajar.) Do not drain veggies.

Sauce: Melt butter in large saucepan; blend in flour, salt and pepper. Cook, stirring for about one minute. Slowly stir in milk until smooth and mixture thickens. Add several drops of hot sauce if you wish. Stir in cheese and cook until melted, stirring constantly. Add ham cubes and veggie mixture; stir to blend. Add cheese sauce until hot, mixing well. Do not boil! Makes four servings.

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BROCCOLI AND BEEF
1 lb. boneless beef top round steak or beef sirloin 3/4 inch thick
1 T. veggie oil
1 can condensed tomato soup
2 T. soy sauce
1 T. vinegar
1 clove garlic, minced or 1 T. garlic powder
1/4 t. red pepper flakes, optional
3 c. broccoli florets
1 small onion, cut in 1/4-inch wedges
4 c. hot cooked rice

Slice beef across the grain, into very thin strips. (For easier cutting, partially freeze beef. In large skillet, over medium-high heat, heat oil. Add beef until browned and juices evaporate. Add soup, soy sauce, vinegar, garlic and pepper. Heat to a boil. Add broccoli and onion; cook over medium heat until broccoli and onion are crisp tender, stirring often. Serve over rice. Makes four servings.

Thought for the Day: Hang in there and keep the Faith!

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