Ingredients:
2 pounds Chicken Tenders

Marinade:
1 cup Heavy Cream
2 Tablespoons Prepared Ranch Dressing
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Ground Black Pepper

Breading
1 can Parmesan Cheese, the powder kind
2-3 teaspoons each: Garlic Powder, Ground Black Pepper

Peanut oil for pan frying

How to Prepare:
Mix marinade ingredients and marinate at least 6 hours or overnight. Combine the Parmesan breading and coat each chicken tender really well.
Add enough oil to pan fry the breaded chicken tenders. Med-High heat. Cook the batches of tenders till they are a nice crunchy golden brown.

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How to Prepare:
Cut Chicken into bite size pieces, brown in olive oil add veggies to pan till cooked. In a small cup or bowl mix Coconut milk, tahini, garlic, salt and pepper until smooth and mixed.  Pour into pan over chicken and veggies and toss until they are all covered simmer for 5 minutes and serve… This is really garlicky and GOOD..

How to Prepare:
I never measure anything, so these amounts are estimates, vary them as you wish. chop up chicken and broccoli in chinks and saute in olive oil in a non-stick skillet. Set aside to cool. Mix in mixer the cream cheese, cream, sour cream, and eggs. Add a little garlic powder, Parmesan and black pepper. Rub casserole dish with butter and coat with about 1/2 the pork rinds. fold the cheese in to the mixture. You can use any kind of cheese, or a mixture, Swiss and cheddar are good. Fold in the chicken and broccoli. Pour in the casserole dish. Top with remaining pork rinds and Parmesan. Bake about 45 minutes, or until golden brown.

How to Prepare:
I make mine with a hamburger patty, with cheese melted on top and then pile on the salad.
Throw on chopped egg, sprouts, broccoli and dressing.
Then eat it all together

How to Prepare:
Pound meat tenderizer into steak. Cut steak into 1-1/2 inch pieces.
Thread carrot, onion, steak, green pepper, tomato and mushroom wrapped with bacon slice alternately on 6 (15 in.) skewers. Make sure carrot slice is the last item on each end to hold kabob together during grilling. Place on grill over medium hot coals.
Grill, covered, 6 minutes on each side or to desired doneness. Baste frequently with Barbecue sauce.

Ingredients:
1 pound beef round steak, — cut into bite-sized pieces
2 tablespoons soy sauce — low sodium if preferred
1 bunch broccoli — cut into 1″ pieces and florettes separated
1 packet sweetener
1/4 cup oil — more or less
1/2 cup water

How to Prepare:
Toss cut round steak with soy sauce and let sit 15 minutes.
Heat oil over med/high heat and quickly stir fry beef.
Remove from pan. Add broccoli, water and swetener, cover and cook 5 minutes or until broccoli is just starting to turn tender, stiring occasionally.
Add beef back in and warm through before serving.

Ingredients:
4 lbs. chuck roast — (4 to 6)
3 pieces celery — minced
1 onion — minced, small/medium
1/3 cup soy sauce

How to Prepare:
Cut the chuck roast into 1-2 inch cubes, place in crock pot. Add minced onion and celery. Pour soy sauce over meat. Cover. Cook on high for 1 hour, then turn heat down to low and cook for 11 hours. Shread cooked meat with a fork. This recipe is supposed to be for sandwiches, but it is just as tasty by itself!
Important — leave the fat on the roast while cooking, discard while shredding the meat. This helps to keep the meat tender.

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Ingredients:
2 pieces flank steak or any thin sliced beef — about 1/2 pound
1/2 head broccoli
1/4 onion
1/2 head cauliflower
1 egg — beaten
Olive oil
Soy sauce
Garlic Salt
1/4 cup water

How to Prepare:
Cut beef into strips Stir fry in olive oil on medium high heat, season slightly with Garlic salt.
Add 1/4 cup water, 1/2 head Broccoli (cut in small pieces) and sliced onion.
Add a splash of soy sauce and cook on medium heat until broccoli and onion are cooked, I like mine still crunchy.
Cut the cauliflower florets into tiny pieces (like rice) Stir fry in olive oil, add a splash of soy sauce and garlic salt.
Add 1 egg and stir fry until egg is cooked and cauliflower is just getting tender.
If it still tastes like cauliflower add a little more soy sauce.
Pour the broccoli/beef mixture over the “Fried Rice” and pretend you are in the Chinese restaraunt!
Makes enough for two meals.

Ingredients:
1.5 lbs lean ground beef
1 cup diced onion
1 can (4oz) sliced mushrooms; drained
1lb bag frozen broccoli flowerettes; thawed
1/2 bottle ragu alfredo sauce
salt, pepper and garlic powder to taste
extra parmesan cheese for the top

How to Prepare:
Brown ground beef with onions. Drain if needed. Add salt, pepper and gralic powder to taste then add the mushrooms and broccoli. Cover and let steam for about 5 minutes over medium heat, stiring occasionally.
Raise heat to high, pour on alfredo sauce* and let simmer 2-3 minutes to heat through.
Top with a sprinkle of parmesan cheese and enjoy!

Ingredients:
1 10 ounce package frozen or fresh broccoli ( can put cauliflower too)
10 ounces fully cooked ham, chopped ( about 2 cups)
1/4 cup chopped onion
3/4 cup salad dressing or mayonnaise
3 egg whites
1 teaspoon dry mustard
2 tablespoons of Parmesan or mozerella cheese

How to Prepare:
Run hot water over broccoli just until thawed. Drain and put in square casserole dish or divide into 4 – 10 ounce custard cups.
Combine chopped ham, onion and 1/4 cup of the salad dressing or mayonnaise. Spoon ham mixture over broccoli in custard cups or caserole dish.
For egg topping, in a small mixer bowl beat egg whites till stiff and peaks form. Stir together the remaining salad dressing and dry mustard. Fold salad dressing mixture into beaten egg whites. Spoon egg mixture over ham mixture in custard cups or casserole dish. Sprinkle the cheese on top. Bake in a 350 oven for 18 min or till topping is golden.

Ingredients:
1 pound shrimp cooked and peeled
1 Bag Frozen Birds Eye Red Peppers, Broccoli, Mushroom and Onion
1 tbsp Butter
1/3 Cup of Cream
1 tsp Garlic
1 tbsp Parmesan Cheese

How to Prepare:
Saute Frozen Veggies in Butter until warm. Add shrimp, cream, and garlic. Simmer on Low – Med heat until veggies are done and mix is heated thru.. top with Parmesan cheese and serve!

Ingredients:
2 Cups Fresh Broccoli
1 Pint Heavy Cream
10 TBS Shredded Cheddar
1 Can Cream of Chicken Soup (Campbells is what I use)
1/2 Stick Butter
Salt and Pepper to taste

How to Prepare:
Boil (or Steam) Broccoli in a large pot of water until very tender. Drain reserving 1/2 cup of water that the broccoli was cooked in. Return broccoli to pot. Add water, butter and soup. Stir well until the
soup is mixed well. Use a hand potato masher and mash contents of the pot. Add cream and cheddar cheese. Over a medium heat, bring to a slow rolling boil. Remove from heat, add salt and pepper to taste.

Ingredients:
1 tablespoon cooking oil
10 ounces frozen broccoli spears
1 tablespoon water
4 ounces button mushrooms — drained
6 eggs
2 tablespoons heavy cream
3 tablespoons water
1 1/2 teaspoons Italian seasoning — crushed
6 thin tomato slices — about 1 med tomato
1/4 cup grated Parmesan cheese

How to Prepare:
In a 10-inch omelet pan or skillet over medium heat, combine oil, broccoli, and water. Cover and cook just until broccoli can be broken apart with a fork, about 3 minutes. Take pan off the heat.
Arrange broccoli spears so stems point to center of pan. Set mushrooms, rounded sides up, between
broccoli spears. In medium bowl, thoroughly blend eggs, milk, and seasoning.
Pour over broccoli. Cover and cook over medium heat until eggs are almost set.
Remove from heat.
And Enjoy.

Ingredients:
6-12 EGGS
1/2 CUP CRUMPLED BACON
SALT AND PEPPER TO TASTE
GARLIC POWDER TO TASTE
1/4 CUP ONION
1/4 CUP HOT PEPPERS (OPTION)
1/2 CUP BROCCOLI (OPTION)
2 TBSP HEAVY CREAM

How to Prepare:
IN A 9X13 PAN MIX ALL WITH A WHISK….BAKE AT 350 FOR 20-30 MINS DEPENDING ON HOW MANY EGGS….. WHEN DONE SET SLICES OF CHEESE TO MELT… WHEN COOL SLICE INTO 9 PIECES AND FREEZE THE REST FOR ANOTHER DAY

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Ingredients:
2 Heads Broccoli
Hellman’s Mayo (to taste)
Hidden Valley Ranch Dressing (to taste)
1 Jar Real Bacon Bits
¾ Package Cracker Barrel Sharp Cheddar Cheese
½ Small Vidalia Onion
Salt & Pepper

How to Prepare:
Pull broccoli from stems and steam. Broccoli should still be crispy. Refrigerate when done. Shred the cheddar cheese and set aside. After broccoli cools, add mayo, ranch, bacon bits, onion, cheese, salt and pepper. Mix together and refrigerate until ready to serve. YUMMY!

Ingredients:
2 tbsp butter
1/4 c crushed pork rinds (you can sub bake mix or soy flour)
4 or 5 chicken breasts
2 or 3 stalks broccoli
1 tbsp olive oil
8 oz cream cheese
5 eggs
1/2 c sour cream
1/2 c cream
about 2 cups of cheese
1/4 c parmesan
1/4 c garlic powder
1/4 cblack pepper

How to Prepare:
I never measure anything, so these amounts are estimates, vary them as you wish. chop up chicken and broccoli in chinks and sautee in olive oil in a non-stick skillet. Set aside to cool. Mix in mixer the cream cheese, cream, sour cream, and eggs. Add a little garlic powder, parmesan and black pepper. Rub casserole dish with butter and coat with about 1/2 the pork rinds. fold the cheese in to the mixture. You can use any kind of cheese, or a mixture, swiss and cheddar are good. Fold in the chicken and broccoli. Pour in the casserole dish. Top with remaining pork rinds and parmesan. Bake about 45 minutes, or until golden brown.

Enjoy