EASY RECIPES HONEY GARLIC SHRIMP AND BROCCOLI

This came out awesome. My husband and toddler loved it. I give it 4 states because I changed the honey to apricot preserves. So this recipe definitely is going to TASTE different than how I made it. Great base recipe. Thank you Layla.

I had to quadruple the sauce recipe after I put half of the stated RECIPE toward the marinading. It wasn’t enough. So added the other HALF equaling the whole amount of the started recipes sauce. I used 3x the sauce recipe for the cooking.

I missed in two cups of brown rice and this dish make it dinner last night. Great save for dinner. Very quick cook time.

P.s.
*I let my shrimps marinade for 30 minutes.
*I substituted the honey for apricot preserves.
*Made 4x the sauce recipe total -1x for the marinade and 3x for the cooking

Ingredients

  • 1 lb. shrimp peeled and deveined
  • 1 cup broccoli florets frozen or fresh
  • 1 tablespoon oil

For the Sauce

  • 1 teaspoon garlic minced
  • ½ teaspoon ginger minced
  • 4 tablespoons honey
  • 3 tablespoons soy sauce

Instructions

  1. Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes. Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours). Discard marinade.
  2. Heat a heavy duty skillet to high heat. Add 1 tablespoon oil to pan then add shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Add the shrimp back to the pan along with the broccoli, drizzle with remaining sauce, and mix well to combine.

Source gimmedelicious.com

FOOD RECIPES BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE

I’ve made this twice now. It is good every time! This second time, I only used 12oz of homemade cauliflower rice. I also boiled the chicken breasts for 30 minutes, trying to make it less dry. Unfortunately this time I wasn’t watching the casserole and when the timer went off at 50 minutes, the cheese on top was burnt. Still a big hit at my house, even for my husband who is not doing Keto with me.

INGREDIENTS

  • 2 pounds skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)
  • 1 16-ounce bag frozen broccoli cuts
  • 2 large eggs, whisked
  • 3 cups, shredded mozzarella cheese
  • 2 teaspoons coarse sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons butter, melted
  • 1 cup shredded Italian blend cheese

INSTRUCTIONS

  1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.
  2. Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.
  3. While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.
  4. Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.
  5. In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.
  6. Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.
  7. Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving.

Source www.isabeleats.com

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry

Quick and delicious weeknight meal.. 🙂

Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry

Ingredients:

  • 2 cups broccoli flowerets
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • 2 teaspoons cornstarch
  • 2 teaspoons finely chopped ginger
  • 1 cup chicken broth
  • 2 garlic cloves, finely chopped
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar

Directions:

  1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
  2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  3. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.

You can find complete recipes of this Chicken and Broccoli Stir Fry in piarecipes.com

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo Penne Pasta – chicken breast, broccoli, garlic in a simple homemade cream sauce. Delicious, creamy, Italian-style pasta dinner.  Everybody (both kids and adults) love this pasta dish!

If you’re tired of dry, tasteless chicken breast recipes, then it’s time to try different ways to cook chicken. This cheesy chicken and broccoli pasta dish is super easy to make, and the chicken breast is moist and tender, as it is smothered in a creamy, white cheese alfredo sauce.

If you’re tired of dry, tasteless chicken breast recipes, then it’s time to try different ways to cook chicken. This cheesy chicken and broccoli pasta dish is super easy to make, and the chicken breast is moist and tender, as it is smothered in a creamy, white cheese alfredo sauce.

Chicken Broccoli Alfredo
Chicken Broccoli Alfredo

Ingredients

  • 10 ounces broccoli
  • 8 ounces penne pasta (for gluten free, use gf brown rice penne)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1.5 pound chicken breast (1 large chicken breast)
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup milk
  • 1 and 1/4 cups mozzarella cheese or monterey jack cheese, shredded
  • salt and pepper, to taste

Instructions

  1. Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.
  2. Cook pasta al dente, drain.
  3. In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
  4. Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan.

You can find complete recipes of this Chicken Broccoli Alfredo in juliasalbum.com

SHRIMP AND BROCCOLI PENNE

SHRIMP AND BROCCOLI PENNE

A fast and easy weeknight dinner recipe, the whole family will love this lemony, garlicky, shrimp and broccoli penne pasta.

This dish is the perfect culmination of my family: it has pasta for my husband, shrimp for my 4 year old and lots of broccoli for Mama. The youngest? Well luckily, that boy eats anything and everything.

If you aren’t a seafood loving family like we are, simply swap out shrimp for chicken or even sausage. Similarly, any type of short pasta would work. Just use whatever you have on hand!

To save even more time in the cooking process, you can also always add the broccoli to the pot of boiling pasta about 2-3 minutes before you’re ready to strain the pasta. How you like them apples?

hatever you do, don’t forget the cheese. You really can’t have too much freshly grated parmesan cheese in my book.

Your fork is waiting.

SHRIMP AND BROCCOLI PENNE
SHRIMP AND BROCCOLI PENNE

INGREDIENTS

  • 8 ounces whole wheat penne – cooked according to package instructions
  • ¼ cup olive oil – divided
  • 1 pound raw shrimp – peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cloves garlic – grated
  • 2 large heads broccoli – cut into florets (about 4 cups)
  • juice and zest of one lemon
  • parmesan cheese, minced parsley or basil and red chili flakes – to serve
  • chili flakes and parmesan cheese – optional garnish

INSTRUCTIONS

  1. When cooking the pasta, reserve 1 cup of the starchy cooking liquid and set aside. Strain pasta and receive.
  2. Pat shrimp dry with paper towel then sprinkle evenly with salt and pepper.
  3. Heat 2 tablespoons of the olive oil in a large, deep skillet over medium high heat. Add garlic and heat for 30 seconds to release aroma then add the shrimp.
  4. Sauté shrimp in the pan until they turn pink, just 3-4 minutes total, being careful not to over cook. Remove from pan and set aside.

You can find complete recipes of this SHRIMP AND BROCCOLI PENNE in thelemonbowl.com