Broccoli Salad

I'm not a huge fan of raw broccoli or onions, but I really like this salad. Use any kind of nut or seed you like (sunflower seeds, cashews, here I used toasted walnuts). I love the colors in this salad, too. To make it healthier, replace half the mayo with lain low-fat yogurt and reduce the sugar to 1/4 cup or so. Still delicious. You could try turkey bacon, too, but I'm afraid that would take the deliciousness down a notch.


2 heads fresh broccoli
1 small red onion, finely chopped
1/2 pound bacon, cooked and crumbled
3/4 cup raisins or craisins
3/4 cup your favorite nuts of seeds
2/3 cup mayonnaise
1/3 cup white sugar
2 tablespoons white wine vinegar

Cut the broccoli into bite-size. Combine with the onion, bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Chill for at least an hour. Stir into the salad and serve.

I only stirred in enough dressing to cover the salad, and I actually had quite a bit left over. I find that much more appealing than to have the broccoli swimming in dressing, but do what you want.

Chicken Florentine Artichoke Bake

Katherine, I'm so glad you invited me to contribute! I was just typing this recipe up to send it to you when I got the invite. I made it tonight and its SOOOOOOO good, and just stuffed with yummy veggies! It's from the Better Homes and Gardens ultimate casseroles magazine

8 oz bowtie pasta (I used garden rotini cause I didnt have bowties)
1 Tbs butter, or olive oil
1 small onion, chopped
2 eggs, lightly beaten
1 1/4 cups milk
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 to 1/2 tsp crushed red pepper
1/4 tsp ground black pepper
2 cups chopped cooked chicken
2 cups shredded monterey jack cheese (8 oz)
1 14-oz jar quartered artichoke hearts, drained
1 10-oz pkg frozen leaf or chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp paprika (opt)
1 tbs butter, melted


Preheat oven to 350F. Cook pasta according to package directions; drain. Meanwhile, in a medium skillet, heat the 1 Tbs butter (or oil) over medium heat. Add onion; cook for 4 to 5 mins or until tender.

In a large bowl, combine eggs, milk, Italian seasoning, salt, crushed red pepper (if desired), and black pepper. Stir in cooked onion, chicken, Monterey Jack cheese, artichoke hearts, spinach, dried tomatoes, and half of the Parmesan cheese. Stir in cooked pasta. (at this point I added a shredded carrot and a shredded zuccini) Transfer mixture to an ungreased 3-quart rectangular baking dish.

Bake, covered, for 20 minutes. In a small bowl, combine bread crumbs, paprika, and the remaining Parmesan cheese; stir in melted butter. Sprinkle over pasta mixture. Bake, uncovered, about 10 minutes more or until mixture is heated through and crumbs are golden. Makes 6 to 8 servings (actually it completely fills a casserole dish. I got more than 8 servings out of that.)