Chili Garlic Roasted Broccoli

2 tablespoons olive oil
5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend
1-2 large head broccoli, cut into thin, long spears

Oven at 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

**Note-this is another one of my all time favorite recipes! Yummy!

Garden Fresh Pasta Salad

1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) Sun-Dried Tomato Dressing (or dressing of your choice)
1/2 cup Parmesan Cheese

Cook pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain. Place in large bowl. Stir in peppers and tomatoes. Add dressing; toss to coat. Refrigerate at least 1 hour before serving. Sprinkle pasta salad with cheese right before serving.

**Note-Do I have to tell you this is a perfect dish to use up some of your vegetables from the garden? Use whatever veggies you have on hand that you think mix well!

Turkey Divan

1 package of frozen broccoli, thawed
Left over turkey slices/pieces
1 can creamed soup (your choice of flavor)
1/3 c milk
8oz shredded cheddar cheese

Oven at 450. Arrange thawed broccoli in a shallow baking dish. Top w/ turkey. Blend soup with milk and pour over turkey. Sprinkle with cheese. Bake until heated through, about 15 minutes.

**Note-this is a very easy and very yummy dish (what's not to love about creamed soup, turkey and cheese?). Although it isn't the healthiest, I have included it for sentimental reasons as well as it is a perfect way to use up left over turkey from the holidays.
**Note-This dish would freeze well. Do not defrost the broccoli and lower the amount of milk to 1/4 cup. Assemble in a disposable pan. When ready to use, thaw completely in the fridge and bake as directed.

Broccoli-Cheese Muffins

1 1/2 cups frozen broccoli pieces
1 large egg
1/3 cup milk
1/2 cup shredded cheddar cheese
1 package (8.5 oz) corn muffin mix

Oven at 400. Grease muffin tin. Microwave broccoli for about 2 minutes, to defrost it. Meanwhile, whisk together egg, milk, and cheese. Add muffin mix and stir until just combined. Remove broccoli from microwave and press out any extra water. Finely chopped the broccoli and add it to the muffin mix. Fill muffin cups 2/3 full and bake 12-14 minutes, until the muffins just begin to brown around the edges and spring back when touched.

Creamy Pasta Bake

1 1/2 cups pasta, uncooked
3 cups broccoli, cut up in florets
1/2 cup chicken broth
2 oz cream cheese
1 cup mozzarella cheese, divided
2 tablespoons Parmesan cheese

Oven at 375. Cook pasta as directed. Add broccoli last 3 minutes. Meanwhile, heat chicken broth and simmer. Add cream cheese to melt it. When pasta is done, drain and return to pot. Stir in cheese sauce and 1/2 cup mozzarella cheese. Spoon into a baking dish and bake 15 minutes. Take out of oven and sprinkle with remaining cheeses. Bake 5 minutes more to melt cheese. Let sit 5 minutes before serving.

Cheesy Cauliflower and Broccoli Casserole

3 tablespoons butter
1 1/2 lbs total of broccoli and cauliflower (or any combination of veggies that you like), steamed until tender
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 cup chicken (or veggie) stock
2 cups shredded cheese (Cheddar or Monterrey Jack blend)
Salt and pepper to taste
2 tablespoons flour
1/4 cup onions, chopped
1/2 teaspoon garlic powder
1 1/2 cups heavy cream
3 cups cooked rice

Oven at 425.
Grease a 1 1/2 quart casserole dish. In a large pot, melt the butter. Cook onions, garlic, garlic powder, cayenne. Cook until onion is golden. Add flour and cook one minute. Add heavy cream and chicken stock. Cook until mixture starts to thicken, stirring to avoid lumps. Once thickened, take off heat and add one cup of the cheese to make a sauce. Combine sauce with rice and veggies and put in casserole dish. Top with remaining cheese. Bake about 20 minutes, until cheese is golden.