Cheesy Ranch Broccoli Recipes

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

Steps:

• Preheat oven to 350°F.
• Place cream cheese, milk and Ranch dressing mix in a food processor or blender and process until smooth.
• Place broccoli in a 9 inch baking dish, add cream cheese mixture and stir.
• Top with Cheddar cheese and bake 25 minutes or until cheese has melted.

Steps:

• Bring 3 cups water to boil in large saucepan on medium-high heat. Add broccoli; simmer 3 min. or until crisp-tender.
• Drain broccoli; place in serving dish. Drizzle with dressing.

Steps:

• Thaw the cauliflower and broccoli. Preheat oven to 350. I like my veggies softer so I steam them in the microwave for about 5 minutes first (just place them in a bowl with a little water and cover, then microwave). Place butter in the bottom of a 9x13 baking pan and let melt in oven. Place the vegetables in the baking dish and sprinkle with the ranch seasoning. Cover with the cheese and bake 10-15 minute or until the cheese is completely melted. Very easy, simple and a good way to flavor the veggies for my low carbers out there.