Tag Archives: Broccoli

Spaghetti Squash, Broccoli and Chicken

This is a meal that made me rethink spaghetti squash.  I thought I didn’t like spaghetti squash, but in reality I really just didn’t like how it was prepared before.  So, if you think you don’t like spaghetti squash, why not give this recipe a try and see if it changes your mind too!


1 Spaghetti Squash
Extra Virgin Olive Oil
Salt & Pepper
1 Head Broccoli, cut into florets
2 Cloves Garlic, finely grated
3 Chicken Breasts
1-2 Tablespoons Italian Seasoning


Preheat oven to 375°F and line a baking sheet with foil.

Half the squash lengethwise, drizzle with olive oil and season with salt & pepper.  Place on the baking sheet cut side down.  Bake for 15 minutes.

Add the broccoli to the baking sheet, drizzle with olive oil, toss with the garlic and season with salt and pepper.  Coat the chicken with olive oil and season with salt, pepper and Italian seasoning.  Place on baking sheet and return to oven.  Bake another 20 minutes or until the chicken is cooked and the squash is soft.

Scrape the spaghetti squash out into a large bowl.  Chop the chicken and add it to the bowl along with the broccoli.  Toss to combine.

Serves: 4

Pork Chop Soup

This soup is a great way to stretch a buck since you can feed 4-6 people with only 3 pork chops!  Also, it was a great way for me to use up the last 3 pork chops in my fridge.  Since the soup is cooked for a couple hours, everything has a nice, rich flavor.  This could also be made in the slow cooker.  I found this recipe on AllRecipes.com and modified it to my liking.


3 Bone-In Pork Chops
1 teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Chili Powder
1 Bay Leaf
3 Cups Chicken Broth
4 Cups Water
2 Tablespoons Soy Sauce
6 Yukon Gold Potatoes, cut into small chunks
3 Cups Chopped Broccoli (about 2 small crowns)
1 Carrot, diced
1 Large Onion, diced
2 Stalks Celery, diced

Put the pork chops in a large soup pot.  Sprinkle with the paprika, oregano, garlic powder, salt, pepper, and chili powder.  Add the bay leaf, broth and water.  Bring to a boil over high heat, reduce heat to medium-low and simmer for 1 hour.

Remove the pork chops and reserve on a plate.

Add the potatoes, broccoli, carrot, onion and celery.  When the pork chops are cool enough to handle, remove and discard the bones, chop up the meat and return it to the pot.  Bring to a bubble, reduce heat and simmer for 1 hour.

Remove bay leaf before serving.

Serves: 4-6

Pork Stir-Fry with Broccoli and Carrots

This stir-fry was amazing!  The pork was cooked just right and the flavor was awesome!  Definitely a recipe you need to try.

3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 lb Pork, cut into same size pieces
4 Tablespoons Peanut Oil or Canola Oil (might need to add more)
4-5 Slices Ginger Root
4-5 Garlic Cloves, sliced
4 Cups Broccoli Florets
1 Cup Baby Carrots, cut in half lengthwise
1/4 Cup Chicken Stock
2 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
A Few Shakes Sriracha Sauce
Toasted Sesame Seeds, optional garnish


Stir together the soy sauce and cornstarch in a medium bowl.  Add the pork and coat evenly with the sauce. Let this marinate while you are chopping the veggies.

Make the sauce by combining the chicken stock, soy sauce, oyster sauce and Srirasha sauce together in a small bowl.

Preheat your wok over high heat then add 2 Tablespoons of the oil.  Once the oil is hot, add the ginger root and garlic cloves.  Stir-fry for about 30-60 seconds, or until they are fragrant.  Remove from the wok and chop up to add later.

Add the broccoli and carrots and stir-fry until they begin to get tender, about 3-5 minutes.  Reserve on a plate.

Add a little more oil to the wok and pour in the pork with the sauce.  Stir-fry until cooked and slightly browned, about 3-4 minutes.

Add the reserved broccoli and carrots, sauce and the reserved chopped ginger root and garlic.  Stir-fry for about 2 minutes.

Serve over brown rice with sesame seeds sprinkled on top.

Serves: 4

Hot-Rod Your Grandma’s Chicken Soup

I found this soup recipe in my mom’s recipe book.  This is one she makes a lot.  She even made it for us the day Chloe was born.  It’s a very comforting meal.

1 Tablespoon olive oil
1 clove garlic, finely grated
1 onion, chopped
4-6 cups chicken stock
2 carrots, chopped
2 stalks celery, chopped
1 head broccoli, cut into florets
1 rotisserie chicken shredded (or 2-2½ lbs shredded cooked chicken)
Black pepper

Heat the oil in a soup pot over medium heat.  Add the onion and garlic and cook until softened and starting to brown.

Add the stock, carrots, celery and broccoli.  Cook until tender.

Stir in the chicken and cook until heated thoroughly.  Season with pepper to taste.

Roasted Broccoli

Seriously the best way to eat broccoli!

1 head broccoli, cut into florets
2 cloves garlic, grated
salt & pepper
Extra-Virgin Olive Oil

Preheat oven to400°F.

On a baking sheet, toss the broccoli florets with the garlic, salt and pepper and enough olive oil to coat.

Roast in oven until browned, about 20-30 minutes.