Baked Brocolli and Cheese Patties

They Taste Good Cold, Too
At first I decided I cooked the "health" out of broccoli, but then I realized they are really tasty, and quite a treat. The texture, flavors and crunch of these broccoli cheese patties, kept me from craving what could have been a bad choice. And they are easy to make. For those of us with health challenges, good choices are essential!

2 teaspoons vegetable oil (best to sub Olive or coconut oil instead)
2 garlic cloves, minced
1/2 onion, chopped
12 ounces of fresh blanched broccoli (or frozen squeezed, drained and dry)
3/4 cup breadcrumbs (can use Panko, I just used regular - fine)
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs, beaten
salt or pepper

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.
2. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.
3. Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.
4. To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.
   
5. Mix together and form into patties, place on the prepared baking sheet.
6. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

Delish and the Kids will love them too. 

Spicy Brandt

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Quick Broccoli Cheese Soup

If you know anything about me at all, you would know that I do not like processed food. So, I was in a quandary as to what to do with 4 of these little Just For One containers of broccoli and cheese sauce. How do you make this tasty? Answer: broccoli cheese soup!

With a bit of doctoring this could be an ok snack on a cold day. Here's what I did:

Ingredients
1TBS butter
1/2 onion (diced)
2TBS flour
1/2c milk (I use can, but you can use half and half)
2.5c broth (may need more if too thick)
pinch black pepper
pinch of nutmeg
extra cheese (real cheese) for topping.
salt to taste (I don't use. These little containers have enough sodium! )

Preparation
Saute onions in butter about 3 minutes
Slowly add flour to brown
Add milk stirring constantly
Add pinch of nutmeg
Add broth and to high simmer.

Lastly:
Add all 4 containers of broccoli cheese sauce
Season with pepper and top with extra cheese.

I served it with a tossed salad and the Saturday lunch was rather tasty.

Note: I use more broth than milk to cut calories and fat. But, if you like creamer just use milk or half and half.

Kathleen Brandt
stradercom@aol.com