Sunflower Broccoli Salad

Sunflower Broccoli Salad

on October 14, 2010
Recipe #439413

Nutrition Facts: 1 cup (prepared with reduced-fat mayonnaise) equals 290 calories, 19 g fat (3 g saturated fat), 19 mg cholesterol, 464 mg sodium, 27 g carbohydrate, 3 g fiber, 6 g protein.

Serving Size: 1 (165 g)

Servings Per Recipe: 2

Amount Per Serving% Daily ValueCalories 379.8 Calories from Fat 23261%Total Fat 25.8 g39%Saturated Fat 5.6 g27%Monounsaturated Fat 8.5 g42%Polyunsaturated Fat 9.7 g48%Trans Fat 0.0 g0%Cholesterol 25.5 mg8%Sodium 488.1 mg20%Potassium 427.4 mg12%Magnesium 42.1 mg1%Total Carbohydrate 34.2 g11%Dietary Fiber 1.0 g4%Sugars 19.8 g79%Protein 6.5 g13%

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Broccoli With Lemon, Kalamata Olives and Capers

Broccoli With Lemon, Kalamata Olives and Capers

on October 01, 2010
Recipe #438546

From a local source. I tested this recipe by substituting a variety of colors of cauliflower (purple, white, golden) for the broccoli. Other cruciferous vegetables such as broccolini, broccoflower, brussels sprouts, romanesco, etc. will work, too. Easy!

Serving Size: 1 (76 g)

Servings Per Recipe: 6

Amount Per Serving% Daily ValueCalories 93.3 Calories from Fat 5053%Total Fat 5.5 g8%Saturated Fat 1.2 g6%Monounsaturated Fat 3.3 g16%Polyunsaturated Fat 0.6 g3%Trans Fat 0.0 g0%Cholesterol 2.5 mg0%Sodium 165.6 mg6%Potassium 306.4 mg8%Magnesium 23.2 mg0%Total Carbohydrate 10.2 g3%Dietary Fiber 0.7 g2%Sugars 0.4 g1%Protein 3.2 g6%

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Quiche and Savory Pies: Broccoli Quiche with Mashed Potato Crust | Submitted By: stackhawkley

2 large potatoes, peeled2 cups chopped fresh broccoli1/4 cup milk1/4 teaspoon salt1 tablespoon olive oil1/2 onion, chopped1 cup shredded Cheddar cheese3 eggs1 cup milk1/2 teaspoon salt1/2 teaspoon ground black pepper1/4 teaspoon ground nutmegPreheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside. Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned. Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving. Amount Per Serving  Calories: 320 | Total Fat: 14.7g | Cholesterol: 156mg

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Low-Sodium Recipes: Broccoli with Rigatoni | Submitted By: Star Pooley

8 tablespoons olive oil2 tablespoons butter4 cloves garlic, minced1 pound fresh broccoli florets1 cup vegetable broth1 cup chopped fresh basil1 pound rigatoni pasta2 tablespoons grated Parmesan cheeseCook pasta according to package directions. Drain. In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender. Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top. Amount Per Serving  Calories: 603 | Total Fat: 29.4g | Cholesterol: 14mg

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