CHEESY BROCCOLI CASSEROLE (LOW CARB)
Make and share this Cheesy Broccoli Casserole (Low Carb) recipe from Food.com.
Provided by LinnyJ
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350º.
- Cook the broccoli until tender-crisp; drain very well.
- Put in a greased 2-quart casserole.
- Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon.
- Bake for 20-30 minutes, until bubbly.
EASY LOW-CARB KETO BROCCOLI CHEDDAR SOUP
This easy, low-carb, keto-friendly broccoli cheddar soup is so tasty and ideal for those winter nights that we all need some comfort food!
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
- Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 7.3 g, Cholesterol 115.5 mg, Fat 34.5 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 21.5 g, Sodium 603 mg, Sugar 2.4 g
WEIGHT WATCHERS BROCCOLI WITH CHEESE SAUCE
I like to find different ways to make broccoli and especially those ways that are good for you. The recipe is 2 points per serving for a total of 4 servings. This recipe is very cheesy. If you like your vegetables more in the natural state, add more broccoli. This could affect the points values, though.
Provided by CookingONTheSide
Categories Low Cholesterol
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot.
- Place broccoli in a steamer basket and set over water.
- Cover and steam until crisp-tender, about 5 to 6 minutes; drain and return to pot.
- Alternatively, you can cook broccoli in microwave.
- Meanwhile, in a medium saucepan, whisk together milk and flour until blended; place over medium-high heat and bring to a boil, stirring often. Reduce heat to low and simmer until slightly thickened, about 3 minutes; remove from heat. Whisk in cheese until melted; whisk in mustard and salt.
- Pour sauce over broccoli and toss until coated.
- Yields about 1 cup per serving.
Nutrition Facts : Calories 115.9, Fat 2.2, SaturatedFat 1.1, Cholesterol 6.3, Sodium 672.2, Carbohydrate 13.9, Fiber 0.2, Sugar 4.9, Protein 12.2
MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, onion, ground beef, sausage, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, shredded mozzarella cheese
Provided by Julie Klink
Categories Appetizers
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- Heat the oven to broil.
- Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
- Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
- Add the sausage, breaking it apart with a spoon, and stir until browned.
- Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
- Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
- Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
- Broil for 2 minutes until cheese is melted.
- Top with the rest of the basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams
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- To make the sauce, heat the butter and the cream cheese in the microwave until soft (or on the stove top in a small sauce pan.) Blend together with a whisk until smooth, slowly adding the cream. Stir in half of the grated cheese. Blitz again in the microwave (or continue cooking on the stove top) until the sauce thickens, whisking well in between. Don't be concerned if there are a few lumps in the sauce.
- Season the white sauce with salt and pepper and allow to sit and thicken for a few minutes while you prepare the broccoli.
- Cook the broccoli until just tender but still firm, either in the microwave, parboil or steam it. This can take about 3-4 minutes in the microwave but can vary. Watch out for steam if you microwave the brocolli.
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- Heat the cream mixture over medium heat. When the cream starts to bubble around the edges, lower the heat to low.
- Stir in the shredded cheddar, 1/3 at a time, slowly and patiently stirring it in with a rubber spatula until it is completely melted. Don't stir vigorously or the sauce will become stringy. Turn the heat off as soon as it's all melted.
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