---

It’s about a green veggie that we can eat 365 days a year, unless there is a health issue that says you can only eat broccoli once or twice a week. Some of our medications don’t mix well with certain foods, so be sure to check with your doctor regarding this issue. One other thing, perhaps you just don’t like broccoli or the smell of it that fills the air when it’s being cooked. When cooking broccoli in water or steaming it, add a couple squirts of lemon juice to the water and it pretty much takes away the unwanted odor. Another way to get rid of the odor... eat it raw. I have a lot of info regarding nutritional values but I do need to get to recipes. The thing is, eat lots of broccoli, one way or another, because it really is very good for you.

+++++

BROCCOLI PEANUT SALAD
3 T. each, canola oil and smooth peanut butter
1/4 c. white vinegar
1 T. low-sodium soy sauce
1/4 t. salt
1 lb. broccoli, tops cut into small florets and stems peeled and cut 1/2 inch thick
1/4 c. dried cranberries, dried cherries or raisins
1/4 c. dry roasted peanuts, chopped

Whisk together first five ingredients in a large bowl. Toss with broccoli and dried fruit; season with additional salt to taste. Serve topped with nuts. Can be made up to two days ahead. Makes four servings.

+++++

WILD RICE BROCCOLI BAKE
1-6 oz. pack long grain wild rice mixture
1 c. sliced celery
2-10 oz. pkgs frozen broccoli spears, cooked and drained
2 T. butter
3 T. flour
1/4 t. salt
2 c. milk
2 t. chicken bouillon granules or 1 cube
1/2 c. grated Parmesan cheese, divided
1 T. lemon juice

Cook rice according to package directions; stir in celery. Spread rice evenly in 5-1/2 quart casserole. Arrange broccoli on top. Melt butter in small saucepan; stir in flour and salt. Add milk and chicken bouillon granules or cube. Cook, stirring constantly until smooth and thickened. Stir in 1/4 c. cheese and lemon juice. Pour over broccoli. Sprinkle remaining cheese on top. Bake at 375 degrees for 20 to 30 minutes or until hot and bubbly. Makes six to eight servings.

+++++

BROCCOLI, ROTINI AND CHICKEN 
CASSEROLE
1-16 oz. package rainbow rotini, uncooked
1-10 oz. package frozen chopped broccoli, thawed
2 c. cooked cubed chicken
1-1/2 c. shredded sharp cheddar cheese, divided
1 can cream of chicken or cream of mushroom, undiluted
1 c. milk
1 4 oz. can mushroom stems and pieces, drained

Cook rotini according to package directions, drain. In a large bowl, combine all ingredients except 3/4 cups cheese, mix well. Turn into a greased 9x13 inch baking dish. Top with remaining 3/4  cup cheese. Bake uncovered at 350 degrees for 25-30 minutes or until hot and bubbly. Let stand five minutes. Makes eight servings.

Note: Add a fresh fruit or lettuce salad, hot French bread or muffins and you have a delicious, nutritious dinner. Also, you can substitute medium cheddar for sharp and use plain rotini rather than rainbow if you wish.

Thought for the Day: We judge ourselves by what we feel capable of doing, while others judge us by what we have already done.

---