broccoli and cheese recipe

 

broccoli and cheese 

so good, your children will ask for seconds—and a perfect side for most chicken and beef dishes

6 C fresh broccoli, rinsed and cut into bite-sized florets (or substitute 6 C frozen broccoli, thawed and warmed, and skip step 1)

For sauce:

1 C fat-free evaporated milk

1 Tbsp cornstarch

½ C shredded cheddar cheese

¼ tsp Worcestershire sauce

¼ tsp hot sauce

1 slice whole-wheat bread, diced and toasted (for croutons)*

1. Bring a large pot of water to boil over high heat. Add fresh broccoli, and cook until easily pierced by a fork, about 7–10 minutes. Drain and set aside.

2. In a separate saucepan, combine evaporated milk and cornstarch. Slowly bring to a boil while stirring often.

3. When the milk comes to a boil, remove it from the heat and add the cheese. Continue to stir until the cheese is melted and evenly mixed.

4. Add the Worcestershire and hot sauces, and stir.

5. Pour cheese over hot broccoli.

6. Sprinkle whole-wheat croutons over broccoli and cheese mixture, and serve.

 

* Make extra croutons for the Zesty Tomato Soup (on page 49).

Children can help measure ingredients and mix the sauce.

prep time:

15 minutes

cook time:

15 minutes

yield:

4 servings

serving size:

1½ C broccoli,

¼ C sauce,

1 Tbsp croutons

each serving provides:

calories 162

total fat 5 g

saturated fat 3 g

cholesterol 15 mg

sodium 239 mg

total fiber 4 g

protein 11 g

carbohydrates 19 g

potassium 601 mg

vitamin A 70%

vitamin C 170%

calcium 30%

iron 8%

Percent Daily Values are based on a 2,000 calorie diet.