• Recipes: Beef, Broccoli, and Bok Choy

    A main dish with beef and two green vegetables – broccoli and bok choy.  This dish is inspired from my Mom’s Beef & Broccoli recipe a few years ago.  We took her Beef and Broccoli recipe, adding more ingredients, and removed other ones.  The main dish includes both your meat and vegetables, yet the kids love it!  You can choose whatever meat you want to use with this recipe and whatever amount of broccoli.  We like this nice blend of meat and broccoli with a touch of bok choy for this recipe.

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    Beef, Broccoli, and Bok Choy

    A main dish with beef and two green vegetables – broccoli and bok choy.  This dish is inspired from my Mom’s Beef & Broccoli recipe a few years ago.  The main dish includes both your meat and vegetables, yet the kids love it!  
    Prep Time10 minutes
    Cook Time12 minutes
    Total Time22 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: Beef, Bok Choy, Broccoli, Stir Fry
    Servings: 4 people

    Equipment

    • Wok

    Ingredients

    • 1 lb Lean Beef Steak Round, Sirloin, or Flank Steak work well
    • 1 head Fresh Broccoli
    • 1 head Fresh Bok Choy Small
    • 2 tbsp Low Sodium Soy Sauce
    • 1 clove Garlic, minced or pressed
    • 2 tbsp Olive Oil
    • 2 tbsp Water
    • 1 1/2 tbsp Corn Starch
    • 1/4 tsp Ground Ginger
    • 1 cup Beef Broth
    • 1 dash Red Pepper Flakes

    Instructions

    • Cut broccoli and bok choy into 1 inch pieces set aside.  Slice the beef along the grain into  1/2 inch wide strips.  In bowl mix beef, soy sauce and garlic.  Let marinate 10 minutes.  Mix together corn starch, ground ginger, dash of red pepper, and beef broth.
    • When wok is hot add 1 tablespoon of oil, add half of the meat mixture.  Stir fry until browned (about 2 to 3 minutes).  Repeat with second half of meat and 1 more tablespoon of oil. 
    • Stir in the broccoli for about 1 minute.   Add water cover and cook about 3 minutes. 
    • Add cooking sauce to meat and stir until the sauce has thickened.  Add the bok choy and cook for about another minute or until it starts to wilt.

    You can add in all kinds of other ingredients like onions, mushrooms, spinach, and more to your main dish.

    Recipes - Beef, Broccoli, Bok Choy - P1410599c

     Hot and ready to be eaten for dinner!

  • Chicken & Broccoli Casserole

    I found this Chicken & Broccoli recipe at Pearls, Handcuffs, & Happy Hour.  It is a great combination of chicken, vegetables, and cheese.   This chicken recipe is a hit with our family.   The casserole is best served over rice.

    Chicken & Broccoli Casserole

    • 3 Chicken Breasts, cooked & shredded
    • 2 cans Cream of Chicken Soup
    • 1 cup Mayonnaise
    • 1 cup shredded Cheddar Cheese
    • 1 cup Colby & Monterrey Jack Cheese
    • 1 bag frozen Broccoli pieces
    • Salt & Pepper to taste

    Cook chicken and shred.  Preheat oven to 375 degrees.  Grease a 2 quart casserole dish.  Mix all the ingredients together.  Transfer into casserole dish and cook for 30 minutes or until bubbly.

  • Family Recipe: Mom’s Beef & Broccoli

    In honor of my Mom’s birthday this week I picked one of my favorite recipes that she makes.  My Mom is a great cook and I actually made Beef & Broccoli last weekend so thought I would share it with you as well.  I love this recipe and it is delicious!

    Mom’s Beef & Broccoli:

    • 3/4 lb fresh Broccoli
    • 1 lb lean boneless Beef Steak (top round, flank, or sirloin work well)
    • 2 tablespoon Soy Sauce (I used low sodium soy sauce)
    • 1 clove of Garlic, minced or pressed
    • 1/4 cup Salad Oil (or olive oil)
    • 2 tablespoon of Water
    • 1 1/2 tablespoon Corn Starch
    • 1/4 teaspoon ground Ginger
    • 2 tablespoon cooking Sherry
    • 1 1/4 cup regular strength Beef Broth
    • Dash of Red Pepper

    Cut broccoli and set aside.  Cut beef with the grain into 1 1/2 inch wide strips then across the grain in 1/4 inch slices.  In bowl mix beef, soy sauce and garlic.  Let marinate 15 minutes.  Prepare cooking sauce corn starch, ground ginger, dash of red pepper, cooking sherry, and beef broth.  When wok is hot add 1 tablespoon of oil, add half of the meat mixture.  Stir fry until browned (about 2 to 3 minutes).  Repeat with second half of meat and 1 more tablespoon of oil.  Add the remaining 2 tablespoons of oil and stir in the broccoli for about 1 minute.  Add water cover and cook about 3 minutes.  Add cooking sauce to meat and stir until the sauce has thickened.

    When I made this dish last weekend I added in some mushrooms and onions that I needed to use up.  I cut back on the oil and didn’t have the Sherry so that was eliminated however since I added the additional juicy vegetables it was still tasty.  This recipe is amazing as is but feel free to add in extra items that your family enjoys eating.

    Photo by gkdavie

  • Recipe: Broccoli Rice Hot Dish

    I made a new recipe this past weekend from one of  Taste of Home’s “Guilt Free Cooking” Cookbooks and the entire family loved it.  I received thumbs up from everyone, several please make this again, and the kids even asked for seconds.  What was leftover of the casserole was eaten the next day so it didn’t go to waste either.  The best part is it was a “healthier” dish and was easy to make. I am not a huge egg person so I had a little hesitation in trying it because I didn’t want something that had a heavy egg flavor.  In the end I was super happy I tried it because I couldn’t even taste the eggs because it had so much flavor in the dish.  As I am trying to eat healthier and cook better food for my family (not that we don’t have a couple of pizza nights a month) I am looking for new, easy, inexpensive and tasty recipes to try.  I bought this cookbook when it was on clearance for $2.50 before Christmas and this weekend as I was sitting on the front porch glider leafing through it while watching the kids play in the yard this recipe jump off the page begging for me to try it out, glad I did too.  It was a hit with the family and it included ingredients that I can easily have on hand.  I used it as our main meal but since it is meatless you could have it as a side as well.

    Broccoli Rice Hot Dish

    • 2 cups hot cooked Rice
    • 3/4 cup shredded reduced fat Cheddar Cheese
    • 1/2 cup Egg Substitute OR (1 egg)
    • 3/4 teaspoon Garlic Salt

    Filling

    • 1 pkg (10 oz) frozen chopped Broccoli, thawed
    • 4 oz chopped fresh Mushrooms
    • 1/2 cup chopped sweet red pepper (we choose to not add the red pepper)
    • 1/2 medium Onion, chopped
    • 1 cup Egg Substitute OR (2 Eggs)
    • 1/2 cup Fat Free Milk
    • 1/2 teaspoon Onion Salt
    • 1/2 teaspoon Pepper
    • 1 cup (4 oz) shredded reduced fat Cheddar Cheese

    In a large bowl, combine the rice, cheese, egg, and garlic salt.  Press firmly into a 2 quart baking dish coated with nonstick cooking spray.  Bake at 375 degrees for 10 minutes.

    Meanwhile, place the broccoli, mushrooms, red pepper, onion in a steamer basket over 1 inch of boiling water in a saucepan.  Bring to a boil, cover and steam for 5 minutes or until crisp-tender.

    In a large bowl, combine eggs, milk, onion salt, and pepper; stir in vegetables.  Pour over crust.  Sprinkle with cheese.  Bake, uncovered, at 375 for 25 to 30 minutes or until a knife inserted near the center comes out clean.

    Do you have easy, inexpensive and tasty recipes to try?  Send me an email and I may post it on my blog or put a link to your blog in your comment.  As a family of 4 with a busy schedule having a stash of great healthy recipes on hand is very beneficial!

    Photo by Taste of Home

  • Recipe: Cheesy Broccoli Soup

    It is winter and we are having a snow day here in South Carolina so I have been thinking about warm weather meals such as soup.  I have been debating which one to make for our family but thought I could share them with you.  If you like veggies and cheese you’ll enjoy this soup.  You can add in other vegetables that you have on hand in your fridge.  The girls like Cheesy Broccoli Soup just as much as we do.  Glad both girls love eating veggies!

    Cheesy Broccoli Soup

    • 1 (16 ounce) package of Broccoli
    • 1 can Chicken Broth
    • 3 medium Potatoes (cut into 1/2 inch pieces)
    • 1/2 onion (chopped)
    • 1/2 tablespoon Butter
    • 1/2 package Velveta Cheese
    • 1/2 cup Milk
    • 1/2 teaspoon Chives
    • Pinch of Salt & Pepper
    • Shredded Cheddar Cheese (optional)

    Put butter and diced onions in the crock pot on high for about 30 minutes.  While that is cooking prepare the remaining ingredients.  Turn down the crock pot to low then add the cut potatoes, broth and broccoli to the crock pot.  Stir in the cut up pieces of the Velveta cheese, milk, and chives.  Cook on low for 6 hours, stirring occasionally.  Sprinkle shredded cheddar cheese to the top before serving!