Parmesan Ranch Broccoli

Honey and I like our vegetables well done so I used frozen broccoli instead of fresh and we loved it, so easy and super fast.

Ingredients:

• 1 Family Size bag frozen Broccoli Florets if you want well done but if you desired crisp broccoli use 6 to 7 cups of fresh, stems removed
• 2 teaspoons dry Ranch dressing mix
• 2 tablespoons butter
• 2 tablespoons fresh grated Parmesan

Instructions:

1. Heat a large skillet over medium-high heat.
2. Melt butter in the skillet, then add broccoli. Stir to coat and cook for about 4 minutes, until broccoli starts to soften but still has a crisp bite to it.
3. Sprinkle Ranch mix over broccoli. Add about 2-3 tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer.
4. Sprinkle Parmesan cheese over broccoli and serve hot.

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My Favorite Broccoli Salad

There are so many broccoli salad recipes out there and I have tried a lot of them but this one is our favorite by far.

Broccoli Salad

Ingredients:

Dressing:
• 3/4 cup light or regular mayonnaise
• 1/4 cup granulated sugar or splenda if you prefer 
• 1 tablespoon red wine vinegar
Salad:
• 1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces
• 1 cup raisins (optional)
• 3/4 cup dry roasted peanuts
• 1 small shallot or onion, finely diced (about 1/4 cup)
• 6 slices bacon, cooked and crumbled

Directions:

1. In a small bowl, whisk together all of the dressing ingredients. Set aside.
2. In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

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