Easy Broccoli Rice Casserole

Broccoli Rice Casserole from Scratch!! This delicious side is easy to make.. and if you add chicken or ham it makes a great main dish!

This Broccoli Rice Casserole recipe is made from scratch with no condensed soup! Fresh broccoli cooked until tender crisp and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

This cheesy broccoli rice casserole is great served alongside our Crispy Baked Chicken with a tossed salad for the perfect easy meal!

Broccoli Rice Casserole baked with cheese on top

If you’re looking for a side dish your whole family is going to love, this broccoli rice casserole is the answer!  I’ve combined my favorite velvety cheese sauce with a combination of broccoli & rice and baked it until bubbly.  The result is a side (or a quick meatless meal that my whole family loves)!

How Do You Make Broccoli Rice Casserole?

Don’t let the homemade sauce scare you away from giving this recipe a try, this from scratch cheese sauce tastes amazing (much better than just adding in a can of soup)!

Creamy cheese sauce ingredients in a sauce pan.

  1. The sauce for this recipe starts with a roux (which is just butter and flour cooked and milk added). Let the butter and flour cook for a few minutes before adding milk for the best flavor.
  2. Slowly stir in milk a bit at a time while whisking and cook until thick and bubbly. Add cheeses and stir until melted and creamy.
  3. Toss cheese sauce with broccoli and rice and bake in a casserole dish.

Broccoli Rice Casserole ingredients in a bowl.

Variations on Broccoli Rice Casserole

  • Lighten it up: To lighten this up a little bit you can use light cheese and lowfat milk with great results. We’ve also subbed in brown rice or quinoa (or even Cauliflower Rice) with amazing results.
  • Add protein: We very often add in chicken to make a chicken and rice casserole (the perfect way to enjoy your leftover baked chicken breasts).  Turkey or ham work great too.
  • Swap the Cheeses: Out of cheddar?  Use swiss, monterey jack or whatever you have on hand.
  • Add veggies: Add in cauliflower or whatever other veggies you have on hand to turn it from a side into a whole meal!

Two images showing the broccoli rice casserole before and after being baked.

Serving Suggestions

Broccoli Rice Casserole is great as an entrée for vegetarians, but if you are a meat-eater, it goes perfectly with any kind of protein! It’s a perfect complement to roasted chicken, pork chops, or even a beef roast!

Add a crunchy, cold salad, some dinner rolls with butter!

Cheesy Dishes You’ll Love

Broccoli Rice Casserole from Scratch

This Broccoli Rice Casserole is made from scratch (and contains no condensed soup). Fresh crisp broccoli and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

  • 6 cups fresh broccoli cut into bite sized pieces
  • 2 cups cooked white rice

SAUCE

  • 3 tablespoons butter
  • 3/4 cup onion (diced (about 1 small))
  • 3 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon each garlic & black pepper
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • salt to taste
  • 3 tablespoons cream cheese
  • 2 cups shredded cheddar cheese (divided)
  1. Preheat oven to 350 degrees F.

  2. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
  3. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups cheddar cheese. Stir until melted.
  4. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
  5. Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.

Top image - close up of broccoli rice casserole. Bottom image - broccoli rice casserole before being baked.>/div>

Close up of broccoli rice casserole.
Close up of broccoli rice casserole.

Easy Cheesy Broccoli Casserole (from scratch)

Looking for an easy, Cheesy Broccoli Casserole recipe from scratch? I’ve got you covered. Tender broccoli florets smothered in an easy homemade cheese sauce and topped with buttery crumbs. This broccoli casserole is baked until golden and bubbly for the perfect side dish!

Like chicken divan, this creamy, cheesy broccoli casserole is deliciously comforting. We love serving it next to some baked chicken breasts or pork tenderloin!

Broccoli casserole being served from a casserole dish

How to Make Broccoli Casserole

This casserole is as easy as 1,2,3!

  1. Boil or steam broccoli until tender crisp.
  2. Make the homemade cheese sauce (per recipe below) and toss with broccoli.
  3. Top with buttery crumbs and bake until golden and bubbly.

Homemade cheese sauce for making broccoli casserole

Using Frozen Broccoli

I’d highly recommend using fresh broccoli (or even cauliflower) in this recipe. In a pinch, it can be made with frozen broccoli however it will change the texture as frozen broccoli is much softer.

Defrost broccoli and drain very well to keep the sauce from getting watery. You’ll need about 8 cups of frozen broccoli.

Add-Ins

You can swap out other veggies (cauliflower or asparagus) for some or all of the broccoli. Add in ham or leftover Chicken Breasts to make this a main dish.

Pasta or rice are great additions but do soak up some of the sauce so if you’re adding rice, I’d suggest using a Broccoli Rice Casserole recipe to get the best ratios.

Broccoli with cheese sauce in a casserole dish to make broccoli casserole

Making it in Advance

Don’t worry about sacrificing texture or flavor because this broccoli bake will still look and taste great even if it’s made the day before!

To bake from the fridge don’t put the crumb mixture on top and bake 15 minutes and stir. Add crumb mixture and bake an additional 20 minutes or until hot and bubbly.

Leftover Broccoli Casserole

To reheat broccoli casserole, cover with aluminum foil and bake in the oven at 350 degrees. In the microwave reheat until heated through (the crumb may not stay as crisp this way).

As the cheese sauce is homemade, I would not recommend freezing this dish as dairy can change consistency when frozen.

More Amazing Uses For Broccoli

Cheesy Broccoli Casserole

This creamy broccoli and cheese casserole is pure comfort food and a delicious side dish for any meal!

  • 2 pounds fresh broccoli* (cut into bite sized pieces (approx. 10 cups))
  • 3 tablespoons butter
  • 1/2 medium onion (diced)
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard powder
  • 1 1/2 cups milk
  • 4 oz cream cheese
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup parmesan cheese

Topping

  • 1 cup buttery crackers (coarsely crushed)
  • 1/4 cup cheddar
  • 2 tablespoons butter (melted)
  1. Preheat oven to 375°F.
  2. Boil broccoli in a large pot for 2-3 minutes or until tender crisp. Drain very well.
  3. In a saucepan, cook onion in butter until tender. Add in flour, salt & dry mustard, allow to cook 1 minute.
  4. Add milk a little bit at a time whisking after each addition until smooth. Continue whisking over medium heat until thick and bubbly. Stir cream cheese until smooth.
  5. Remove from heat and add in cheddar and parmesan cheeses. Toss with broccoli and pour into a 3qt baking dish.

  6. Combine topping ingredients and sprinkle over broccoli cheese mixture. Bake at 375°F for 20-25 minutes or until heated through and bubbly.

Fresh broccoli can be substituted with 2 pounds frozen broccoli, defrosted and well drained. Texture will be softer.

A serving of broccoli casserole being scooped with a wooden spoon.
A serving of broccoli casserole being scooped with a wooden spoon.
Top photot - A serving of broccoli casserole being scooped with a wooden spoon. Bottom photo - cheese sauce being poured over broccoli.

Asian Noodle Salad packed with fresh veggies!

Asian Noodle Salad is a quick and tasty salad with freshness, crunch, and a taste you’ll love! This fun twist on a traditional spaghetti salad has noodles, crisp fresh veggies and juicy mandarin oranges are all tossed in a sesame ginger dressing to make every zesty bite sensational.

Packed with healthy raw veggies, Asian noodle salad, (like ramen noodle salad) is easy to prep and makes a terrific lunch or fresh casual summer dinner. Serve with a glass of cucumber water for a refreshing meal!

Asian noodle salad in a wooden bowl.

What’s in Asian Noodle Salad?

Asian noodle salad is a practical go-to recipe anytime you have leftover pasta or grilled chicken breasts on hand from last night’s dinner or barbecue. Other ingredients come from the fresh produce aisle:

  • Base: spaghetti or pasta noodles, sesame ginger dressing
  • Crunch: broccoli florets, carrots, sugar snap peas, bean sprouts
  • Flavor: green onion, chopped cilantro
  • Garnish: toasted slivered almonds, mandarin oranges
  • Optional Add-Ins: chicken, salted peanuts

Asian noodle salad ingredients in a glass bowl.

How Long Does Noodle Salad Last?

Asian noodle salad can be made a well in advance and enjoyed for lunches throughout the week. Toss with sesame ginger dressing before storing it to allow all of the flavors to blend.

If you adding in freshly cooked chicken breasts, you can store leftovers in the fridge for about three days in a tightly covered container. However, this dish contains so many raw vegetables, it is not a good candidate for the freezer.

Two images showing the Asian noodle salad ingredients before and after dressing is poured ontop.

What to Serve it With?

If adding grilled chicken, this is a perfectly balanced one-pot meal. Starch, veg, and meat all in one bowl means no need to fuss with side dishes! It’s a great side for Teriyaki Grilled Chicken Thighs too!

Dress up the meal by serving it Asian restaurant-style, with crunchy fried noodles and bowls of hot and sweet dipping sauces. An icy cold pitcher of strawberry lemonade will complete the meal.

More Delicious Salads

Asian Noodle Salad

Delicious salad with the freshness, crunch, and taste of the Far East!

  • 8 oz linguine or spaghetti (cooked and cooled)
  • 1 red bell pepper (sliced)
  • 1 cup broccoli florets (cut small)
  • 1 cup sugar snap peas (sliced diagonally)
  • 1/2 cup carrots (julienned)
  • 1 cup bean sprouts
  • 2 tablespoons cilantro
  • 2 tablespoons almonds (slivered & toasted)
  • 2 green onions (sliced)
  • 1 cup mandarin orange segments (drained)
  • 1 cup sesame ginger dressing (store bought or homemade)
  • 1 teaspoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame seeds (for garnish)
  1. Place pasta, red bell pepper, broccoli, sugar snap peas, carrots, and bean sprouts in a bowl.

  2. Add dressing, sesame seeds and soy sauce. Toss well.

  3. Mix in cilantro, slivered almonds, and green onions (reserve a little bit of each for garnish).

  4. Garnish with orange slices and remaining cilantro and green onions and toasted almonds.

Asian noodle salad in a wooden bowl.
Asian noodle salad in a wooden bowl.
Top image - Asian noodle salad in a wooden bowl. Bottom image - Sesame ginger dressing being poured over an Asian noodle salad.

Creamy Broccoli Slaw – (great on burgers or pulled pork)

Creamy Broccoli Slaw is a crunchy, crispy, summer addition to any barbecue, picnic, or potluck! Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries and crunchy sunflower seeds tossed in a simple creamy dressing!

Serve this as a side or on top of Pot Pulled Pork sandwiches or even in a wrap or burger!

Broccoli coleslaw mixed in a bowl and topped with cranberries and sunflower seeds.

What’s in Broccoli Coleslaw?

Why decide between a broccoli salad and a creamy coleslaw when you can have both! This broccoli slaw is the perfect combination of creamy, crunchy and colorful.

Packed with fiber and tons of nutrition, this salad has a colorfully crunchy bite and a tangy taste.  Broccoli slaw is a mixture of shredded broccoli stalks with julienned carrots and a bit of purple cabbage.

Broccoli slaw mixture can be purchased at almost any grocery store along with the bagged salads.

  • Fruits: granny smith apples, dried cranberries
  • Seeds: sunflower seeds
  • Dressing: mayo, vinegar, and sugar

Broccoli Slaw ingredients in a bowl.

To Make Broccoli Slaw…

Make this salad in three easy steps!

  1. Salad: Cut granny smith apple into julienne matchsticks or small dice. Toss with lemon juice to keep them from browning.
  2. Dressing: To make the broccoli slaw dressing, mix all the dressing ingredients and set aside in the refrigerator so it can chill.
  3. Combine: Toss all ingredient with chilled dressing to combine.

Refrigerate one hour before serving.

A serving of broccoli slaw.

To Store Broccoli Slaw

Creamy broccoli slaw will keep up to 5 days in the refrigerator as long as it’s kept tightly covered.

It might need to be drained if it gets a little soggy, but add some extra sunflower seeds for crunch and maybe a dash of vinegar!

Serve It Next To…

Broccoli slaw is such a versatile salad all year long! Scoop over a bed of mixed green lettuce and top with croutons or add into a wrap with slices of cooked bacon or even over pulled pork! Add some creamy crunch to your favorite hamburger.

Serve alongside grilled sausages or as a side to hotdogs for a new twist on a summer barbecue!

More Summer Salads

Creamy Broccoli Slaw

Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries and crunchy sunflower seeds tossed in a simple creamy dressing!

  • 32 oz broccoli slaw mixture
  • 1 granny smith apple
  • 1 teaspoon lemon juice
  • 1 cup dried cranberries
  • 1/2 cup sunflower seeds

Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • salt & pepper to taste
  1. Cut granny smith apple in half and remove seeds. Cut into fine julienne slices and toss with lemon juice.

  2. Mix all dressing ingredients and set aside.
  3. Combine all ingredients in a large bowl. Add dressing and toss to combine.
  4. Refrigerate at least 1 hour before serving.

I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad
I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad
I love serving this broccoli slaw on top of pulled pork and my burgers for a fresh & crunchy twist. Made with an easy broccoli slaw mixture, apples, cranberries and sunflower seeds all tossed ina  creamy dressing it is the perfect summer salad.#spendwithpennies #broccolislaw #coleslawrecipe #salad #summersalad

Broccoli Cauliflower Salad

Broccoli Cauliflower Salad is a colorful, flavor packed salad recipe that is perfect for the summertime. It’s easy, incredibly healthy, and tastes delicious!

Serve it with burgers, baked chicken breasts or pork chops. Broccoli cauliflower salad has a nutty, refreshing flavor that everyone will absolutely love!

A close up of broccoli cauliflower salad full of bacon with serving spoons.

Broccoli Cauliflower Salad Ingredients

It’s easy to find ingredients for this broccoli cauliflower salad recipe year round. I love a delicious honey mustard dressing for this recipe. Here’s your shopping list:

  • VEGETABLES:
    • Broccoli & Cauliflower: I leave these raw to give a good crisp crunch. You can roast them if you’d prefer.
    • Remember that raw cauliflower is extra crunchy so try to cut the pieces fairly small so it’s easy to eat. (Is there anything worse than trying to stuff your mouth full of a mammoth chunk of raw vegetable while holding a conversation?!)
  • DRESSING
    • Olive oil & Mayonnaise create a creamy base
    • Honey adds sweetness and rounds out the dressing.
    • Dijon mustard adds tang, I prefer a grainy dijon (which almost any grocery store will have). If you’re using a honey dijon, you might like to cut back on the honey in the dressing.
  • FLAVORS
    • Slivered almonds are best if toasted. Place them in a dry pan over stirring over medium-low heat for about 5-7 minutes or until fragrant.
    • Bacon, do I really need to say more? Adds salty, smokey, delicious flavor! Save a little bit for garnish as well!

You can certainly leave out the bacon if you wish, or substitute chopped walnuts or pecans for the slivered almonds, any of which are an amazing addition to your broccoli and cauliflower salad.

Broccoli cauliflower salad ingredients in a clear mixing bowl with dressing and bacon next to it.

How to Make Broccoli Cauliflower Salad

For the most part just chopping and dicing are involved in making raw broccoli and cauliflower salad. Unlike a our other Cauliflower Salad Recipe, this dish doesn’t require cooking the cauliflower. Here’s the process:

  1. Fry the bacon to a crisp, drain, and crumble. (If you’d prefer, you can use bacon bits but cooking your own bacon is best)
  2. Break and chop the broccoli and cauliflower into bite sized pieces. Remove the toughest peels from the broccoli stem and use the soft interior too.
  3. In the bottom of the salad bowl, or in a separate bowl, combine all the dressing ingredients.
  4. Add the salad ingredients and toss to combine.

For best results, I recommend you toss with the dressing and let sit before serving. It will help the flavors blend and the ingredients to meld, especially if you make it in advance.

Dressing being poured over broccoli cauliflower salad in a clear mixing bowl.

How Long Does Broccoli Cauliflower Salad Last?

Broccoli and cauliflower bacon salad will hold up in the refrigerator for 3-4 days in a tightly covered dish or container. It’s a great side dish to make in advance. Even dressed when it’s dressed, broccoli and cauliflower salad doesn’t get soggy. In fact, you may find the flavors develop even more.

More Potluck Side Dishes

Broccoli Cauliflower Salad

Broccoli cauliflower salad is a colorful, flavor packed salad recipe that is perfect for the summertime. It’s easy, incredibly healthy, and tastes delicious!

  • 4 cups broccoli (chopped)
  • 4 cups cauliflower (chopped)
  • 1/4 cup red onion (diced)
  • 6 slices bacon (cooked and crumbled)
  • 1/2 cup slivered almonds

Dressing

  • 3 tablespoons grainy mustard
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder (or one clove garlic, minced)
  • salt and pepper
  1. Wash broccoli and cauliflower florets and cut into bite sized pieces.
  2. Place all dressing ingredients in a small bowl and whisk to combine.
  3. Add all ingredients to a large bowl and toss with dressing.

Broccoli cauliflower salad in a clear bowl with the dressing being poured over. The bottom photo shows a top view of the salad assembled in a clear bowl.

 

Delicious Cauliflower Salad with a Crunch!

Cauliflower Salad is a deliciously crispy, crunchy, vegetable salad fully loaded! Tender roasted cauliflower is mixed with bacon and cheddar in a flavorful creamy dressing!

This easy salad is the perfect potluck dish and goes great with your summertime favorites from burgers to grilled chicken or even pulled pork!

Potato Salad Reimagined

Nothing reminds us of fond childhood flavors like a classic potato salad, a summer time staple! Move over potato salad, this roasted cauliflower salad is our new (low carb) favorite side dish! This recipe can be made with raw cauliflower but we love the extra layer of flavor from roasting!

Instead of the same ol’ salads (which you know someone else is already bringing) take this beauty of a salad to your next potluck at work or church. Believe me, a cold cauliflower salad will earn you serious props with everyone!

How to Prepare Cauliflower

To Cut Cauliflower

  • One regular sized head of cauliflower makes about 8 cups of chopped cauliflower pieces. Don’t cut it too small but just enough to compliment the other ingredients. A really beautiful cauliflower bacon salad will taste just as good as it looks, lots of contrast, color, and flavor!
  • Remove the outer lower leaves and pull off any loose stem pieces, the florets will naturally fall apart. At this point you can cut them as large or small as you please, making sure to keep the pieces uniform in size.

How to Roast Cauliflower

  • When roasting your cauliflower drizzle with olive oil and season before putting into a preheated oven! Let them roast in a shallow pan for about 15-20 minutes until the pieces are tender to the bite. Go ahead, sample a few! Put the remaining cauliflower in a bowl and place in the fridge to cool while you assemble the rest of the recipe.

How to Make Cauliflower Salad

While the cauliflower is cooling in the fridge

  1. Start by frying, cooling and crumbling the bacon.
  2. Slice and dice your vegetables and mix with the cheddar cheese.
  3. For the dressing, whisk together all ingredients until fully incorporated.

Now it’s time to assemble! Stir the cooled cauliflower with the other ingredients and gently toss with the dressing. Feeling creative? Try adding your favourite mix-ins!

  • VEGGIES: Try adding broccoli or even shredded carrots for an additional crunch!
  • CHEESE: Don’t have sharp cheddar cheese on hand? No worries, add in your favorite cheese or whatever you have on hand!

This keto cauliflower potato salad is best served super cold, so if you can make it a few hours in advance or even the day before, I highly recommend it!

More Delicious Salads

Cauliflower Salad

Cauliflower Salad is such a crispy, crunchy, healthy vegetable salad! Best served extra cold!

  • 1 head cauliflower (about 8 cups)
  • 1 tablespoon olive oil
  • salt & pepper
  • 1/2 cup radishes (sliced)
  • 1/2 cup celery (diced)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 green onions (sliced)
  • 4 slices bacon (cooked and crumbled)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons sweet relish
  • 1 teaspoon mustard (or dijon mustard)
  • 2 tablespoons apple cider vinegar
  • salt & pepper to taste
  1. Preheat oven to 425°F.
  2. Toss cauliflower with olive oil, salt and pepper. Roast 15-20 minutes or until tender crisp. Set aside to cool completely.

  3. Whisk all dressing ingredients in a small bowl.
  4. Place cooled cauliflower in a large bowl along with remaining ingredients. Toss with dressing.
  5. Chill at least 2 hours before serving.

Two photos of Cauliflower salad in white bowls.

Shrimp Stir Fry

Shrimp Stir Fry is a quick and healthy meal that everyone loves!  Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce.

Prep your veggies ahead of time for a quick weeknight meal. Serve this stir fry over a bowl of fluffy rice or your favorite noodles (or even Cauliflower Rice for a great low carb option)!

An overhead shot of shrimp stir fry on a bed of rice on a white plate.

Easy Take Out at Home

Everyone loves a healthy stir fry including this easy shrimp recipe! Nearly every stir fry recipe can be changed based on what you have on hand!

To make prep faster, check the produce area in your grocery store, many stores carry fresh chopped stir fry veggies.

  • Vegetables: Use whatever vegetables you have on hand. Remember to cook harder veggies (like carrots) a little bit before adding the softer veggies (peppers & mushrooms).
  • Protein: Add extra protein for a chicken and shrimp stir fry or go light on the protein and make a healthy and crunchy shrimp and broccoli stir fry!
  • Flavor: How spicy do you want it? This easy recipe even makes the best shrimp stir fry sauce that you can spice up any way you want to! A dash of chili flakes or sriracha adds a bit of heat.

It’s so easy to toss together, just a bag of frozen shrimp and mixed vegetables and dinner is ready in no time at all!

A frying pan full of shrimp stir fry surrounded by rice, sesame seeds, and ginger.

How to Cook Frozen Shrimp

You can buy precooked frozen shrimp, but I prefer raw for this recipe and they literally take minutes to cook.  Whether it’s precooked or raw, take it out of the freezer and place it in a bowl in the fridge so it thaws naturally or run under icy cold water (not warm) just before cooking. Putting frozen shrimp in the microwave to defrost is not recommended.

How to Devein Shrimp: If you are using fresh, raw shrimp, deveining them is a cinch. Most shrimp is already scored across the back spine so all you have to do is separate the shells, grab by the legs and gently pull the shell off. Take the tip of paring knife and gently lift up the black intestine, it should come out in one piece. Rinse and set aside.

Some people think leaving the pink tail on is more attractive, but I’d remove it if you are serving shrimp stir fry to kids. It just makes the stir fry easier to eat.

Shrimp stir fry ingredients like raw shrimp, veggies, ginger, and garlic.

How to Make Shrimp Stir Fry

Truly one of the easiest meals ever! We prep the veggies ahead and can make this stir fry recipe faster than the rice cooks!

  1. Prepare the sauce first and set aside.
  2. Gently saute shrimp until they just turn pink. They’ll cook a little bit more when combined with the sauce so be sure not to overcook them. Remove and set aside.
  3. Stir Fry the veggies (I chose broccoli and peppers but you can use whatever veggies you want).
  4. Add the shrimp and sauce and cook a few minutes until bubbly. Season with salt and pepper to taste.

Voila, it’s that easy!

A close up of shrimp stir fry full of shrimp, peas, peppers, and broccoli.

What to Serve with Stir Fry

  • Top with sesame seeds, green onions, cilantro
  • Serve over rice or noodles
  • Serve with Fried Rice

If you have leftovers, chop them up and make an easy fried rice the next day!

Our Favorite Stir Fry Recipes

Shrimp Stir Fry

Shrimp stir fry is an easy weeknight meal filled with fresh veggies and tender shrimp.

  • 4 teaspoons vegetable oil
  • 4 cups mixed vegetables (I used peppers and broccoli)
  • 3/4 pound shrimp (peeled & deveined)
  • 2 cloves of garlic minced
  • 1/2 teaspoon ginger
  • green onion and sesame seeds for garnish (optional)

Sauce

  • 1/2 cup chicken broth or water
  • 1 tablespoons soy sauce
  • 2 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  1. Whisk together sauce ingredients and set aside.
  2. Heat 2 teaspoons oil over medium heat in a wok or frying pan. Add shrimp, salt and pepper. Cook just until shrimp turns pink, about 2-3 minutes. Remove shrimp from the pan and set aside.

  3. Heat remaining 2 teaspoons vegetable oil over medium high heat. Add the vegetables and cook until tender crisp, about 3-4 minutes. Add the garlic and ginger and cook 30 seconds more.
  4. Stir in shrimp and sauce cook over medium high 1-2 minutes or until sauce has thickened.
  5. Serve over rice and garnish as desired.

Shrimp Stir Fry is a quick and healthy 30 minute meal that everyone loves!  Loads of ginger and garlic, fresh veggies and juicy shrimp are tossed in a simple delicious stir fry sauce. #spendwithpennies #shrimpstirfry #stirfryrecipe #chinesefood #copycatrecipe

Crock Pot Broccoli Cheese Soup

Crock Pot Broccoli Cheese Soup is a bowl full of comfort! Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

This rich velvety soup is loaded with broccoli and lots of cheese for the perfect slow cooker soup recipe! It’s creamy, dreamy, delicious!

Crock Pot Broccoli Cheese Soup in a bowl ready with a soup spoon

While I do love a good quick Broccoli Cheese Soup, making Crock Pot Broccoli Cheese Soup can be a real lifesaver on those busy family days when everyone is coming and going! The crockpot is the real hero in this broccoli and cheese soup recipe because you just set it and forget it! In fact, why not put it together before work and come home to a healthy, filling dinner that everyone will love! Better yet, only one pot to wash!

How to Make Crock Pot Broccoli Cheese Soup

  • BROCCOLI: Be sure to properly prep the broccoli by removing the fibrous outer skin and chop into uniform pieces. Place in the crock pot and onions and chicken stock. Make sure there is enough stock to completely cover the broccoli because this will be the base.
  • COOK: Cover the crockpot and cook (on low or high) until the broccoli is tender. Add evaporated milk 30-60 minutes before serving.
  • BLEND: You can leave it chunky or puree it with a hand blender until it is smooth. Personally, I like to take some of the broccoli out and chop it, puree the remainder using a hand blender and then add the chopped broccoli back in!
  • CHEESE: Add the cheese just before serving. Dairy (including cheese) can break down and separate if cooked too long or too hot (the exception to this rule is Velveeta, it can be added a bit sooner to melt).
  • ADD-INS: This soup is versatile. We sometimes add in some chunks of processed cheese (Velveeta), a half the jar of Alfredo sauce or a few spoonfuls of pesto. Top it with bacon, add in some garlic or serve it with croutons!

A crock pot filled with broccoli and vegetables ready to make slow cooker broccoli cheese soup

Add some diced potatoes for a heartier broccoli potato cheese soup. Or leave the recipe as is and enjoy it as a low carb broccoli cheese soup! Great for a potluck!

Rich and Creamy

When pureeing the soup, remember not to put hot soup in a blender with a lid!  I used an immersion blender (hand blender) in the slow cooker.  The addition of alfredo (I used light) makes this soup extra rich and creamy!

What to Serve with Broccoli Cheese Soup?

Broccoli and cheese soup is rich, so pair it with simple sides like a crisp salad or coleslaw, some fresh fruit, or some crusty bread and croutons. Let the soup be the star of the show!

Better with Bread: This soup is terrific when served in homemade bread bowls, or with homemade buttermilk biscuits or dinner rolls on the side. It’s even better the next day!

You can freeze Broccoli Cheese Soup!  Ladle portions into Ziploc bags, label, and lay flat so when they freeze, they will stack easily and save space!

This soup is low carb so it’s a great recipe to add into your regular rotation! It’s tough to find a good broccoli cheese soup without Velveeta so don’t forget to bookmark or pin this recipe to save it!

Slow Cooker Broccoli Cheese Soup

Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

  • 1 tablespoon butter
  • 1 large onion (chopped)
  • 1/2 cup celery (sliced)
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 4 cups chicken broth (or stock)
  • 6 cups fresh broccoli (about 2 heads)
  • 4 oz cream cheese
  • 12 oz evaporated milk
  • 2 cups sharp cheddar cheese (shredded)
  • 2/3 cup fresh Parmesan cheese (shredded)
  • salt & pepper to taste
  1. Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes. 

  2. Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.

  3. Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.

  4. Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference).

  5. Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.

  6. Garnish with additional shredded cheeses, or 1/2 tsp of pesto sauce.

For a thicker soup, create a cornstarch slurry by combining 2 tablespoons water with 2 tablespoons cornstarch. Add a little at a time to reach desired consistency. Allow to cook an additional 10 minutes.

 

Here are a few more recipes you’ll love

* Ham & Potato Soup * Bacon Corn Chowder * Cabbage Roll Soup *

Roasted Broccoli

This Roasted Broccoli recipe is so easy to prepare. Most home chefs steam or stir-fry broccoli but oven roasted broccoli makes it perfectly tender-crisp and just barely browned on the outside adding a new dimension of flavor.

It’s a perfect side dish to serve with a homemade lasagna, pasta, or meatloaf or even alongside Oven Baked Chicken Breasts!

Roasted broccoli in a fret serving bowl topped with parmesan cheese.

Roasted Broccoli is a favorite side dish recipe and it’s easy to make! While I love steamed broccoli for adding to recipes like Chicken Lasagna, roasted broccoli can stand on its own!

How to Roast Broccoli

To make roasted broccoli:

  1. Preheat the oven to 425°F.
  2. Wash and dry broccoli thoroughly, then cut into uniform pieces.
  3. Toss with olive oil and sprinkle on salt and pepper (or whatever seasoning you prefer, seasoned salt is delicious too.)
  4. Bake for 10 minutes and then flip pieces over and bake another 5-10 minutes or until broccoli is golden brown and crispy!

How Long to Roast Broccoli

As long as the pieces are uniform, roasting broccoli shouldn’t take more than 15 minutes if the oven is already preheated and ready to go.

If you’re cooking another dish in the oven, roasted broccoli temperature is pretty versatile. Keep in mind that a higher temp gives more brown bits = more flavor. Of course I have had success roasting it slightly longer at a lower temperature while a dish like million dollar spaghetti casserole is baking!

A baking sheet of roasted broccoli topped with parmesan cheese.

Tips for Roasted Broccoli

  • Keep It Dry: If your broccoli is wet (from washing) it will steam instead of roasting. Make sure it’s very dry before you roast (I even wash the day before or when I bring groceries home if I know I’ll be roasting it).
  • High Heat: Having the oven at a high temperature helps caramelize the broccoli making for the best flavor!
  • Season Well: Add olive oil and seasonings before cooking. I like the simplicity of salt & pepper but add in your favorite spice mixes to make it your own!
  • Cheese Please: Few things go with broccoli better than cheese! We add a sprinkle of parmesan (but any finely shredded cheese will work) and broil it for about 1 minute before serving.

Can You Roast Frozen Broccoli

Yes BUT… it may not crisp quite the same way (fresh really works best in this recipe)! Be sure that the broccoli is fully thawed and pat dry with a paper towel so it doesn’t get mushy in the oven. Roasted frozen broccoli cooks best when all the pieces are uniform in size and you can buy them already cut in boxes or bags in the freezer section of your local supermarket.

An overhead shot of roasted broccoli in a serving bowl.

More Recipes You’ll Love

Roasted broccoli and cauliflower is a healthy alternative to potatoes, and kids really like the colorful mix of green and white! So why not get creative with seasonings and spices and get roasting! Garlic roasted broccoli is super delicious with a sprinkle of garlic powder!

Roasted Broccoli

This roasted broccoli recipe is so easy to prepare. 

  • 1 head broccoli
  • 3 tablespoons olive oil
  • salt and pepper (to taste)
  • parmesan cheese (optional)
  1. Preheat oven to 425°F. 

  2. Chop broccoli into bite sized florets. 

  3. Place broccoli florets on baking sheet. Drizzle with olive oil, salt and pepper.

  4. Bake for 10-15 minutes or until broccoli is tender crisp. Sprinkle with parmesan cheese, if desired.

This oven roasted broccoli is an easy side dish recipe that everyone loves. It's healthy, and goes with many main dishes! #spendwithpennies #broccoli #roastedbroccoli #roastbroccoli #easybroccoli #broccolirecipes
This oven roasted broccoli is an easy side dish recipe that everyone loves. It's healthy, and goes with many main dishes! #spendwithpennies #broccoli #roastedbroccoli #roastbroccoli #easybroccoli #broccolirecipes

Fresh Pasta Primavera!

Delicious pasta primavera on a green plate with a gold fork

Pasta Primavera: This pasta primavera is the best! It is so easy to make and is loaded with fresh vegetables in a parmesan sauce.

Cheese tortellini is used in place of traditional primavera pasta choices as they’re the perfect accompaniment with a rainbow of veggies.

Delicious pasta primavera on a green plate with a gold fork

This pasta primavera recipe is an easy one pot dish, as the pasta is cooked in the same skillet you cook the rest of the meal in. I love skillet dishes, like this skillet teriyaki chicken. Just like orange chicken, this pasta primavera is quick, simple, and absolutely delicious.

We are obsessed with tortellini over here. This Greek Tortellini Salad is like this Greek Cucumber Salad, but with delicious tortellini. I think tortellini makes everything better, which is why I love adding it to pasta primavera.

Cheese pillows are how I describe tortellini to my kiddos. They get so excited about this creamy pasta primavera bulked up with warm vegetables and parmesan cheese. The taste delights them, the beautiful veggies delight me, and remind me of Spring.

But don’t worry, it is hearty and filling enough for the cold winter, but light and fresh enough for the heat of summer. This dish is so yummy you won’t want to wait until the equinoccio de primavera as they say in Italian. You ‘ll eat this all year round.

Pasta primavera with a white and green napkin and parmesan chunks

What Does Pasta Primavera Mean?

Let’s get a little 🎵linguistical, linguistical 🎵.  In Italian, “primavera” means spring. Literally it means the first “prima” green “vera.” Throw a little pasta in the mix and you’ve got the first greens and pasta.  A spring like pasta.

What is Pasta Primavera Sauce?

Every cook has their opinion about what should go into a pasta primavera sauce.  Some are purists and like to keep things to only spring veggies like broccoli and peas, others don’t mind adding in tomatoes or zucchini. Some think it should be angel hair pasta used, some say it’s not that important.

What it boils down to is there’s a load of veggies, a cream and butter based sauce with your favorite hard cheese–parmesan– and spices. As long as it’s a delicious and it’s a good primavera pasta recipe.

A green plate with pasta primavera and a gold fork

What Vegetables are in Pasta Primavera?

Commonly you’ll find broccoli, bell peppers, summer squash, peas and carrots. But the list doesn’t stop there. Add in any other veggie that you enjoy and make it your own!

I love my pasta primavera to be vegetarian, but one of the wonderful things about this recipe is you can easily add whatever protein you want.

Adding a little protein to this primavera pasta balances it out nicely.  We enjoy pasta primavera with chicken or shrimp. To make pasta primavera with shrimp, just add the shrimp to the skillet right from frozen! It cooks quickly.

This pasta is excellent served with cheesy garlic breadsticks and a Classic Wedge Salad or Easy Kale Salad.

More Recipes You’ll Love

Pasta Primavera

Delicious pasta primavera filled with spring vegetables and a parmesan cream sauce. Made in a single skillet!

  • 16 ounces cheese tortellini (cooked)
  • 3 Tbsp butter
  • 1 tsp garlic (minced)
  • 1 cup zucchini (sliced)
  • 1/4 cup water
  • 1/2 cup broccoli florets
  • 1/2 cup asparagus (trimmed)
  • 1/2 cup red pepper (diced)
  • 1/2 cup carrots (diced)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 Tablespoon cornstarch
  • 1/2 cup petite peas
  • 1/2 cup snow peas
  • 1/2 cup parmesan cheese
  1. Cook pre-made cheese tortellini according to package directions and set aside. 

  2. In a large skillet add butter, and melt over medium heat. Add garlic and saute for a minute.

  3. Add zucchini and water.  Stir it all together, let cook for 1 minute. 

  4. Add broccoli, asparagus, red pepper, and carrots, and cover, and steam for 3-4 minutes. 

  5. When veggies are cooked, and tender, but still crisp, remove the lid and add chicken stock, and heavy cream.  Leave on the heat.

  6. Make a slurry by combining one tbsp of cornstarch with some of the liquid from the pan. Add the liquid to the corn starch in a small bowl, and mix together. 

  7. Pour slurry into skillet, and add the two kinds of peas. Add parmesan, and stir it all up. 

  8. Add your pre-cooked cheese tortellini, and stir it all together. Leave on heat until sauce reaches your desired thickness, about a minute.  Serve immediately. 

 

This pasta primavera is a delicious and simple one skillet dish that combines cheese tortellini, a rainbow of veggies and a delicious parmesan sauce. #spendwithpennies #pastaprimavera #easyrecipe #easypastarecipe #pasta #cheesetortellini #onepanmeal #easyskilletrecipe #withveggies
This pasta primavera is a delicious and simple one skillet dish that combines cheese tortellini, a rainbow of veggies and a delicious parmesan sauce. #spendwithpennies #pastaprimavera #easyrecipe #easypastarecipe #pasta #cheesetortellini #onepanmeal #easyskilletrecipe #withveggies