Broccoli Fritters

This picture does not do it justice!

I really love broccoli. So when I find a new recipe with broccoli I always have to give it a try. This recipe will have the whole family eating broccoli (yes that is how good it is!!).  I found this recipe as I looked for some quick and healthy meals on the Taste of home website. I changed it a bit. I used a bag of frozen broccoli florets because I didn't have fresh broccoli at hand.

Ingredients:

• 1 Bag of frozen broccoli florets
• 2 Eggs, lightly beaten
• 2 Egg whites, ligthly beaten
• 1/3 Cup grated Parmesan cheese
• 2 Tablespoons of all-purpose flour
• 1/2 Teaspoon salt
• 1 Tablespoon of minced garlic
• 1/2 Teaspoon pepper
• 4 Tablespoons of vegetable oil

I roasted the broccoli instead of steaming it. It is your choice which way you would like to do it. Personally I like roasted broccoli better. Defrost the broccoli and put it in a bowl. Drizzle with some E.V.O.O. and season with salt and pepper.

Mix in E.V.O.O., salt and pepper making sure you coat the broccoli.

Preheat oven to 400 degrees. Place broccoli on a greased baking sheet. Cook for 25 minutes.

Remove broccoli from oven and let it cool.

Coarsely chop broccoli and set aside.

In a bowl add 2 whole eggs and 2 egg whites.

Lightly beat eggs.

Mix in cheese, flour, salt, garlic and pepper.

Stir in broccoli.

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.

Drop batter in pan and press them down lightly to flatten.

Cook for 2 to 3 minutes on each side until golden brown. Drain on paper towels.

Enjoy!!

With Love,

Jen   





















  

Mashed Cauliflower

I got this recipe from the Whole Foods Market website, you can find it here. I am not personally a fan of cauliflower but after I tried this recipe it is not so bad. This is also a great way to get kids to eat their veggies because it looks like mashed potatoes. It is also a great way to eat less carbs and feel full. The hubby also enjoyed this recipe and he loves him some potatoes.

Ingredients

• 1 Medium head of Cauliflower, cut into florets
• 2 Tablespoons of E.V.O.O
• Salt and Pepper
• 1/4 Cup of the cooking water

Bring a large pot of salted water to a boil and add the caulifower. Cook until the cauliflower is very tender. Reserve 1/4 cup of water and transfer the cauliflower to a bowl.

Add E.V.O.O and reserved cooking water 1 Tablespoon at a time until puree is smooth. Mash with a potato masher. 

Season with salt and pepper to your liking.

Enjoy!!



With Love,

Jen