What should I do? A while back, Target had its broccoli for FREE (with a coupon off their site), so I went overboard and "bought" 5 heads that I blanched and froze. The only problem is, I didn't use separate bags and so when it froze, it froze together in one solid block. That big bag of 5 heads of broccoli is in the freezer staring at me, and I know the quality of broccoli deteriorates over time in the freezer, so I really need to go ahead and use it.

But if I thaw it out, I think I'll have to thaw out all of it. (I've tried breaking it apart but it just won't break.) Any ideas for how I can use it all up and not waste it? Or should I give up?

I'll make broccoli and cheese, but after that, I think it would have to be something I could refreeze after I make it, because otherwise we'll never get it all eaten. Especially since DH isn't at all enthusiastic about broccoli in the first place (he'll eat it but with reluctance, and he's the big eater, so if I'm the only one really eating it, it will take forever to use up.)

Any ideas? Help!

How about a broccoli cheese soup? My dh loves it and is always bugging me to make it, but I never have, we have bought it before. There's all kinds of recipes to choose from on allrecipes.com, I just put in "broccoli cheese soup". I noticed they use packages of frozen broccoli too, so you don't have to worry about the texture of the broccoli as it thaws.

__________________
Doing my best to raise a GEEK- Genuine Enthusiastic Empowered Kid!

What about making a chick/beep/shrimp/veal/pork and broccoli stir fry? broccoli, cheese & potato soup (which you can freeze)? Try to look up a couple of different soups that can be made with broccoli so they can be froze after cooking. If you make enough of a stir fry, you can even place it in individual bags or containers and freeze it in serving sizes.

__________________
~ Heather
Mommy to 4 Angels and 1 Earth Angel

Chicken and Broccoli Pasta with pesto

12 oz penne pasta
2 T olive oil
1 lb skinless chicken breast halves, cut into strips or chunks
4 cups small broccoli florets (I used frozen)
3/4 cup prepared basil pesto
1/3 cup freshly grated parmesan cheese

1. Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
2. While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and cook until browned.
3. Set aside.
4. Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
5. Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
6. To freeze: Cool. Spoon into freezer containers (this makes 1 9 x 13 pan or 2 8x8 ), seal, label and freeze for up to 3 months.
7. To serve:. Thaw in micro or fridge. Bake in baking dish at 350 degrees for 30-35 minutes or until heated through. Sprinkle with additional freshly grated parmesan before serving.

Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.



I tried this for Tgiving and it was yummo. DO NOT OVERBAKE!

Broccoli Casserole
prep: 10 min
Bake: 30 min
Serves: 10

1 lb broccoli, cut in pieces (I used frozen)
1 can cream of mushroom soup
2 large eggs, lightly beaten
1 cup mayonnaise
1.5 cups shredded cheddar cheese
1/4 lb salted butter, cut in pieces
pepper to taste
1 sleeve ritz crackers, crushed

Preheat oven to 350 F. Spray 9 x 13 baking dish with cooking spray.
steam broccoli until crisp-tender (do NOT overcook); transfer to bowl of ice water
mix soup, eggs, mayo, cheese, cutter and pepper in sauce pan; cook over medium low heat stirring constantly until melted and mixed
drain broccoli; spread evenly in baking dish
pour cheese mixture over; sprinkle top with rushed crackers
bake for 30 minutes

Great ideas! Thank you! And that broccoli pesto pasta recipe & the casserole both look yummy, I've never tried broccoli with pesto before but I bet it will be good.

I'm pleased with the broccoli & cheese tonight because I have never blanched my own broccoli before, and I was surprised when I thawed it at how much better it tastes than the stuff I buy already frozen. Very surprised, really, since my blanching attempts were so amateur. I wonder why it seems to taste better? One's own work is the best seasoning?

You could steam it all up and make soups and casseroles and re-freeze them for a later time.

__________________
*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 8~
__________________________________



~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~292.74
October~345.00~