It’s a busy week for us. My sister is getting married on Saturday and we have a lot going on. When these weeks come up I usually rely on my default menu instead of menu planning. These are really simple meals that take little brain power like tacos and chicken in the slow cooker. It’s nice because I can go to the grocery store without a list and get out of there quick!
This is the last recipe I will post from the Meal Makeover Mom’s book No Whine with Dinner — and it comes from their amazing “Vegetables You Don’t Have to Hide” section. I can’t believe how well all the ingredients work together (Dijon and garlic powder) to make this irresistible broccoli and cheese recipe. I realize I was supposed to use the cheese sauce for dipping but topping it with the broccoli worked well too.
Big A still has major trouble with broccoli but Little D will usually partake. I plan to make this dish for years to come. It can be used for snack time or as a side dish at lunch or dinner. And it contains 20% DV for calcium and over 100% of vitamin C.
Anyone else use a cheese-dipping sauce for veggies?
-1 head of broccoli (about 1.5 pounds), cut into florets
-1 TBS olive or or unsalted butter
-1 TBS all-purpose flour
-1 cup 1% low fat milk
-1/2 tsp Dijon mustard
-1/3 tsp garlic powder
-1 cup shredded cheddar cheese (reduced fat optional)
Kosher salt and freshly ground pepper
1. Steam the broccoli until crisp-tender, about 5 minutes. Remove from the heat and set aside, uncovered.
2. While the broccoli is steaming, heat the oil in a small saucepan over medium heat. Add the flour and whisk constantly until smooth, about 2 minutes. Whisk the milk, mustard, and garlic powder slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the moisture thickens, about 3 mintues.
3. Remove from the heat and stir in the chees euntil it melts. Season with salt and pepper to taste, and serve with broccoli.