Frozen vegetables are simple to store and an easy way to make half your plate fruits and vegetables year-round. One popular freezer favorite for every season is frozen broccoli.
Broccoli mixes well with a variety of flavors and sauces and can be used in many recipes. The convenience of frozen broccoli makes it easy to add to soups, casseroles, egg dishes and more. Part of the USDA MyPlate Dark Green Vegetable subgroup, broccoli adds lively color to meals and provides nutrients such as dietary fiber, folate (folic acid) and vitamin C.
Check out the latest recipe idea to prepare this versatile vegetable:
Brag About It Broccoli Bread!
• 6 slices bread (cubed, approximately 6 cups)
• 1 1/2 cup broccoli (frozen, chopped and cooked)
• 1 cup cheddar cheese, low-fat shredded
• 1 tablespoon onion minced, optional
• 1 cup chicken, skinless (diced, cooked)
• 3 eggs
• 4 egg whites
• 2 cups milk, non-fat
1. Place half the bread in a well-greased 9×9 inch pan.
2. Top with broccoli, cheese, onion and meat.
3. Place remaining bread on top.
4. In a bowl, mix eggs and milk.
5. Pour egg mixture over bread in pan.
6. Cover. Refrigerate overnight or at least 1 hour.
7. Bake uncovered at 325 degrees for 1 to 1 1/4 hours, or until center is firm and lightly browned.
Of course, there are dozens of other ways to cook and enjoy frozen broccoli. Try it as a soup. Put it in quiche. Include it in mac and cheese. Grind it, mix it with a little egg, butter and breadcrumbs and fry it up to create broccoli patties. Use your imagination and see what you can create this season to make
the most of broccoli!
Find more recipes and infographics at choosemyplate.gov/resources/infographics/5-ways-series.