I have a hard time getting my daily intake of veggies. I crave carbs constantly, like chips, popcorn, crackers and pasta. I always make sure I get my fruits and veggies, but I get tired of all the common ways to eat them. I won’t, for example, ever buy and orange and peel it and eat it like most people normally eat an orange. I’m also a bit turned off by salads because Mama served them with almost every meal as a kid. She was always telling us to “eat something green.” I tend to eat things like asparagus as a side dish, or make a stir-fry with lots of bell peppers. I also really enjoy beans of any kind. I make a lot of fruit smoothies, so I get my servings of fruit that way.
One vegetable I don’t buy often but that I really enjoy is broccoli, which is incredibly good for you (I have been told the darker green the vegetable, the better it is for you. Not sure if that’s true). I am always looking for new and innovative ways to make myself eat more veggies, so when I stumbled up a recipe for slow cooker broccoli, I was all over it. However, this may be because the recipe involved a lot of cheese. Cheesy Broccoli Casserole does sound delicious. I think this recipe is meant to be a side dish, but I take it as my lunch, and it acts as a full meal. It’s incredibly easy, has a bit of a kick, and is a great way to get a healthy serving of veggies.
- 20 oz chopped broccoli
- 10 3/4 ounces condensed cream of celery soup, canned
- 1 1/4 cups cheddar cheese, shredded, divided
- 1/4 cup onions, finely chopped
- 1/2 tsp celery seed
- 1 tsp paprika
- 1 tsp hot pepper sauce
- 1 cup saltine crackers or potato chips, crushed
- Lightly grease the Crock-Pot® slow cooker stoneware. Combine broccoli, soup, 1 cup cheese, onions, celery seed, paprika and pepper sauce in stoneware; mix thoroughly.
- Cover; cook on Low for 5 to 6 hours or on High for 2 ½ to 3 hours or until done.
- Uncover; sprinkle top with crackers and remaining ½ cup cheese. Cook uncovered on Low 30 to 60 minutes or on High for 15 to 30 minutes or until cheese melts.