25+ Delicious Broccoli Blender Recipes Try Today

If you’re a fan of broccoli but looking for new, easy, and creative ways to enjoy this nutritious vegetable, look no further!

Broccoli is a powerhouse of vitamins, minerals, and antioxidants, but we often find ourselves stuck in a rut, preparing it the same old way.Enter the blender!

With the help of your trusty blender, you can transform broccoli into a variety of mouthwatering dishes that are not only healthy but also super convenient.

Whether you’re whipping up a creamy soup, a vibrant smoothie, or a savory dip, these 25+ broccoli blender recipes will keep your taste buds excited and your body nourished.

Get ready to blend your way to a healthier, more flavorful lifestyle!

25+ Delicious Broccoli Blender Recipes Try Today

Broccoli doesn’t have to be boring or time-consuming to prepare.

With these 25+ blender recipes, you can effortlessly incorporate this nutrient-dense veggie into your meals in a fun and creative way.

From smoothies to soups, sauces, and even dips, the possibilities are endless.

So, next time you’re looking for a quick, healthy meal or snack, grab your blender, and let broccoli take center stage in your kitchen.

Get blending, and enjoy the delicious, wholesome benefits of one of nature’s healthiest foods!

Creamy Broccoli and Cheese Soup

This creamy broccoli and cheese soup is a rich, comforting low-carb meal that’s perfect for a keto lunch. Packed with fresh broccoli and sharp cheddar cheese, it’s a velvety, satisfying dish that’s full of flavor and incredibly easy to make with a blender. It’s great for a quick and healthy lunch, and can also be stored in the fridge for a few days for easy meal prep.

Ingredients:

• 3 cups broccoli florets (fresh or frozen)
• 1 cup heavy cream
• 1 cup chicken broth (low-sodium)
• 1 ½ cups shredded cheddar cheese
• 1 tablespoon butter
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Steam the broccoli until tender (about 8-10 minutes).
2. In a blender, combine the steamed broccoli, heavy cream, chicken broth, and garlic powder. Blend until smooth.
3. Pour the mixture into a saucepan and heat over medium heat.
4. Stir in the butter and shredded cheddar cheese, and cook until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste.
6. Serve hot, and optionally, garnish with extra shredded cheese or fresh herbs.

This creamy broccoli and cheese soup is the perfect low-carb, keto-friendly dish for a filling lunch. The smooth texture and cheesy flavor offer comfort without the guilt. It’s an excellent way to enjoy the nutrition-packed goodness of broccoli while staying in line with your low-carb lifestyle. Plus, it’s quick, easy, and adaptable to different cheese variations depending on your preference. Enjoy a bowl of this cozy soup and feel satisfied for hours!

Broccoli and Avocado Salad with Lemon Dressing

This refreshing broccoli and avocado salad is a light yet filling lunch option that’s packed with healthy fats and nutrients. The creamy avocado pairs wonderfully with the crunchy texture of fresh broccoli, while the lemon dressing adds a zesty kick. This recipe is ideal for those following a keto or low-carb diet and makes a great meal prep option.

Ingredients:

• 2 cups fresh broccoli florets (lightly steamed)
• 1 ripe avocado, diced
• ¼ cup olive oil
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Lightly steam the broccoli florets until they are just tender but still bright green.
2. In a blender, combine the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth to create the dressing.
3. Toss the steamed broccoli and diced avocado together in a large bowl.
4. Pour the dressing over the salad and gently toss until everything is well-coated.
5. Serve immediately, or store in the fridge for up to two days for a convenient lunch.

This broccoli and avocado salad is not only delicious but also an incredibly satisfying keto meal. The creamy avocado balances the crunchy texture of the broccoli, and the lemon dressing gives it a tangy, refreshing flavor. This salad is ideal for anyone looking for a nutrient-dense, low-carb option that is full of healthy fats and vitamins. It’s perfect as a standalone lunch or as a side dish to any protein. Plus, it’s quick to prepare and easy to pack for meal prep!

Broccoli and Bacon Keto Smoothie

This savory broccoli and bacon smoothie is a unique and surprisingly tasty low-carb lunch option. It blends the health benefits of broccoli with the smoky richness of bacon, all while maintaining a smooth and creamy texture. This recipe is perfect for those looking for an unconventional way to enjoy their veggies while sticking to a keto diet.

Ingredients:

• 1 cup broccoli florets (steamed)
• 2 slices cooked bacon, crumbled
• ½ cup full-fat coconut milk
• ½ cup water
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Steam the broccoli until tender and allow it to cool slightly.
2. In a blender, combine the steamed broccoli, crumbled bacon, coconut milk, water, and olive oil.
3. Blend until smooth and creamy, adding more water if necessary to achieve your desired consistency.
4. Season with salt and pepper to taste.
5. Pour into a glass and enjoy immediately for a savory and satisfying lunch.

This broccoli and bacon keto smoothie is a fun and inventive way to enjoy your vegetables in a low-carb, keto-friendly form. The smoky bacon adds depth to the otherwise mild broccoli, while the coconut milk ensures a creamy texture. This smoothie is perfect for anyone who enjoys savory meals on the go and wants to incorporate more healthy fats and vegetables into their diet. It’s an easy-to-make, nutrient-dense lunch option that’s both delicious and filling. Enjoy a glass of this savory smoothie to keep you satisfied through the afternoon!

Broccoli and Mushroom Keto Stir-Fry

This savory broccoli and mushroom stir-fry is a quick and flavorful keto lunch that’s easy to prepare and full of satisfying ingredients. The tender broccoli and earthy mushrooms combine in a savory garlic and soy sauce-based stir-fry, making it a delicious low-carb dish. Packed with fiber and healthy fats, this recipe is ideal for those looking to enjoy a simple yet flavorful keto meal.

Ingredients:

• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the broccoli florets and cook for about 3-4 minutes until slightly tender.
3. Add the sliced mushrooms and cook for an additional 3-4 minutes until they begin to release their moisture and soften.
4. Stir in the soy sauce and garlic powder, cooking for another 2-3 minutes, until everything is coated and heated through.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds, if desired, and serve immediately.

This broccoli and mushroom stir-fry is a perfect, easy-to-make keto lunch that delivers on both flavor and nutrition. The rich, earthy flavor of the mushrooms complements the fresh, crunchy broccoli, and the soy sauce-based seasoning brings it all together. It’s low in carbs but high in fiber and healthy fats, making it an ideal option for those on a keto or low-carb diet. Plus, it’s versatile and can be paired with your favorite protein for a more filling meal.

Broccoli and Chicken Alfredo

This creamy broccoli and chicken Alfredo dish is a comforting, low-carb keto recipe that’s both filling and indulgent. The rich Alfredo sauce is made with heavy cream and parmesan cheese, creating a luscious base for the tender chicken and vibrant broccoli. It’s a great keto-friendly lunch that satisfies your pasta cravings without the carbs.

Ingredients:

• 1 cup broccoli florets
• 2 chicken breasts, cooked and sliced
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Steam the broccoli until tender, then set it aside.
2. In a saucepan, melt the butter over medium heat and add the garlic powder. Cook for 1-2 minutes until fragrant.
3. Add the heavy cream and bring it to a simmer. Stir in the parmesan cheese and cook for another 3-4 minutes, until the sauce thickens.
4. Season with salt and pepper to taste.
5. Add the cooked chicken slices and broccoli florets to the pan, stirring to coat everything with the Alfredo sauce.
6. Serve hot, optionally garnished with extra parmesan or fresh herbs.

This broccoli and chicken Alfredo is a rich and creamy keto-friendly dish that perfectly balances the flavors of tender chicken, vibrant broccoli, and indulgent cheese sauce. It’s low in carbs yet high in healthy fats, making it an excellent choice for a satisfying keto lunch. The creamy Alfredo sauce provides a comforting, rich flavor that will make you feel like you’re indulging in a high-carb pasta dish, but with none of the guilt.

Broccoli and Cauliflower Mash

This broccoli and cauliflower mash is a creamy, low-carb alternative to mashed potatoes. The combination of broccoli and cauliflower creates a nutritious and satisfying mash that’s perfect for those following a keto or low-carb diet. This dish is rich in fiber, vitamins, and healthy fats, making it an ideal lunch or side dish for any meal.

Ingredients:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 3 tablespoons butter
• ¼ cup heavy cream
• Salt and pepper to taste
• Garlic powder (optional)

Instructions:

1. Steam the broccoli and cauliflower until tender (about 8-10 minutes).
2. In a blender, combine the steamed broccoli, cauliflower, butter, and heavy cream. Blend until smooth and creamy.
3. Season with salt, pepper, and garlic powder to taste.
4. Serve immediately as a side dish or lunch.

This broccoli and cauliflower mash is a fantastic, low-carb alternative to traditional mashed potatoes. It’s creamy, rich, and satisfying, providing a hearty and nutritious meal without the carbs. The butter and heavy cream lend a luxurious texture, making this dish feel indulgent while keeping it keto-friendly. It’s perfect as a standalone lunch or as a side dish paired with your favorite protein.

Broccoli and Zucchini Frittata

This broccoli and zucchini frittata is a simple, low-carb breakfast or lunch that’s packed with vegetables and protein. The eggs create a light, fluffy base, while the broccoli and zucchini add a nutritious and filling texture. It’s a great make-ahead meal that’s easy to customize with other vegetables or cheese for variety.

Ingredients:

• 1 cup broccoli florets, chopped
• 1 medium zucchini, sliced
• 6 large eggs
• ¼ cup heavy cream
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the broccoli and zucchini, cooking for about 5-7 minutes until tender.
3. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Pour the egg mixture over the vegetables in the skillet, then cook for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes until the eggs are fully set and the frittata is golden brown.
6. Serve warm, optionally topped with shredded cheese.

This broccoli and zucchini frittata is a quick and easy keto lunch that’s high in protein and low in carbs. The combination of eggs, broccoli, and zucchini makes for a light yet filling meal, and it’s versatile enough to add other vegetables or protein sources like bacon or sausage. Perfect for meal prep, this frittata can be enjoyed hot or cold, making it a convenient, satisfying option for any keto meal.

Broccoli Pesto Chicken Salad

This broccoli pesto chicken salad is a vibrant and fresh keto-friendly lunch option that’s bursting with flavor. The homemade broccoli pesto sauce is made with fresh basil, garlic, and nuts, giving it a rich, herbaceous flavor that pairs wonderfully with tender chicken and fresh vegetables. It’s an easy and delicious meal prep idea for those following a low-carb lifestyle.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup broccoli florets, steamed
• ½ cup fresh basil leaves
• ¼ cup pine nuts (or almonds)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. In a blender, combine the steamed broccoli, basil, pine nuts, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth to create the pesto.
2. In a large bowl, toss the shredded chicken with the broccoli pesto until well-coated.
3. This broccoli pesto chicken salad is a flavorful, low-carb lunch that’s both nutritious and satisfying. The creamy, herby pesto adds a burst of flavor to the shredded chicken, while the broccoli brings in extra fiber and nutrients. It’s a fantastic option for a keto-friendly meal prep, as it stores well in the fridge and can be enjoyed throughout the

Broccoli and Salmon Patties

These broccoli and salmon patties are a protein-packed, low-carb meal that’s perfect for a keto lunch. The combination of fresh salmon and nutritious broccoli results in crispy, golden patties that are both satisfying and flavorful. Paired with a simple lemon mayo dipping sauce, this dish is ideal for those looking to enjoy healthy fats and protein in a tasty, easy-to-make form.

Ingredients:

• 1 cup steamed broccoli florets, chopped
• 1 can (6 oz) wild-caught salmon, drained and flaked
• 1 egg, beaten
• 2 tablespoons almond flour
• 1 tablespoon mayonnaise
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a bowl, combine the chopped broccoli, flaked salmon, beaten egg, almond flour, mayonnaise, parsley, garlic powder, salt, and pepper. Mix well to form a thick dough-like consistency.
2. Shape the mixture into small patties.
3. Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes per side, until golden and crispy.
4. Serve hot with a side of lemon mayo or a dipping sauce of your choice.

These broccoli and salmon patties are a delightful, low-carb option that’s rich in protein and healthy fats. The crispy texture from the pan-frying and the creamy salmon filling make for a satisfying meal that’s great for lunch or dinner. The addition of broccoli adds a nice crunch and nutritional boost, making this dish an excellent way to stay on track with your keto diet. Plus, they are easy to prep and make great leftovers!

Broccoli and Shrimp Stir-Fry

This broccoli and shrimp stir-fry is a quick, flavorful keto meal that’s both light and satisfying. The shrimp are seasoned and cooked to perfection, while the broccoli remains crisp and vibrant. A soy sauce-based stir-fry sauce ties everything together, making this dish a tasty option for anyone following a low-carb lifestyle.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add sesame oil and sauté the garlic and ginger until fragrant.
3. Add the broccoli florets and stir-fry for 4-5 minutes, until tender but still crisp.
4. Return the shrimp to the skillet, and add the soy sauce. Stir well to combine and heat through.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds, if desired, and serve immediately.

This broccoli and shrimp stir-fry is a quick, flavorful meal that’s perfect for anyone on a keto diet. The tender shrimp and crunchy broccoli work together beautifully, and the savory sauce adds a burst of flavor to each bite. It’s an ideal dish for a low-carb lunch or dinner, and the combination of protein and fiber will leave you feeling full and satisfied. Plus, it’s incredibly easy to prepare and cooks in just a few minutes!

Broccoli and Eggplant Casserole

This broccoli and eggplant casserole is a comforting, low-carb dish that makes a perfect keto-friendly lunch or dinner. The tender eggplant and vibrant broccoli are baked together in a rich, cheesy sauce that’s both hearty and nutritious. This casserole is a great way to enjoy your vegetables while sticking to your low-carb goals.

Ingredients:

• 2 cups broccoli florets
• 1 medium eggplant, sliced
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-7 minutes. Set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the eggplant slices for about 5 minutes until tender.
4. In a bowl, combine the heavy cream, garlic powder, salt, and pepper. Stir in the shredded mozzarella and parmesan cheese.
5. Layer the steamed broccoli and sautéed eggplant in a baking dish, pouring the creamy cheese mixture over the top.
6. Bake in the preheated oven for 20-25 minutes until the top is golden and bubbly.
7. Serve hot as a comforting keto-friendly meal.

This broccoli and eggplant casserole is a creamy, cheesy, low-carb delight that’s perfect for those on a keto diet. The tender eggplant and broccoli blend beautifully with the rich, cheesy sauce, creating a satisfying dish that’s hearty without the carbs. This casserole can be made ahead of time and reheated, making it an excellent option for meal prep. It’s sure to become a family favorite, even for those who aren’t following a keto lifestyle.

Broccoli and Bacon Egg Cups

These broccoli and bacon egg cups are a convenient, protein-packed keto lunch that’s perfect for meal prep or a quick snack. The eggs are baked in muffin tins with crispy bacon and fresh broccoli, creating a portable, low-carb meal that’s delicious and satisfying. They’re perfect for busy days when you need a quick, nutritious option.

Ingredients:

• 6 large eggs
• 1 cup broccoli florets, chopped
• 4 slices bacon, cooked and crumbled
• ½ cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon olive oil (for greasing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil.
2. In a bowl, whisk the eggs and season with salt and pepper.
3. Add the chopped broccoli, crumbled bacon, and shredded cheddar cheese to the egg mixture.
4. Pour the mixture evenly into the muffin tin cups.
5. Bake for 15-18 minutes, until the eggs are set and lightly golden on top.
6. Let the egg cups cool slightly before removing them from the tin.
7. Serve warm or store in the refrigerator for later use.

These broccoli and bacon egg cups are a fantastic, low-carb meal that’s high in protein and healthy fats. They’re portable, making them perfect for busy lunches, and the combination of eggs, crispy bacon, and broccoli is both delicious and satisfying. Whether you make them for the week ahead or enjoy them fresh, these egg cups will keep you energized and full without the carbs. They’re a great keto snack or lunch option!

Broccoli and Spinach Keto Smoothie

This green broccoli and spinach smoothie is a nutrient-packed, low-carb drink that’s perfect for a quick keto-friendly lunch or snack. The combination of leafy spinach, broccoli, and avocado gives you a healthy boost of vitamins and fiber, while the creamy coconut milk provides healthy fats. This smoothie is ideal for those who prefer to sip their veggies rather than eat them.

Ingredients:

• 1 cup broccoli florets, steamed
• 1 cup fresh spinach
• ½ avocado
• ½ cup coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon chia seeds
• Stevia or sweetener to taste (optional)

Instructions:

1. Steam the broccoli florets until tender and let them cool slightly.
2. In a blender, combine the broccoli, spinach, avocado, coconut milk, lemon juice, and chia seeds.
3. Blend until smooth, adding stevia or your preferred sweetener if you like a slightly sweet taste.
4. Pour into a glass and serve immediately for a refreshing, nutrient-packed lunch.

This broccoli and spinach keto smoothie is a wonderful way to get in your daily servings of vegetables while staying within your carb limits. The creamy texture from the avocado and coconut milk makes it indulgent, while the spinach and broccoli provide an array of nutrients and fiber. It’s a great option for those who need a quick meal on the go or prefer liquid nutrition. Plus, it’s customizable to your taste and can be enjoyed as a filling, low-carb snack anytime!

Broccoli and Feta Cheese Salad

This broccoli and feta cheese salad is a delicious, low-carb option for a light lunch. The broccoli adds crunch and nutrition, while the tangy feta cheese adds a burst of flavor. The lemon and olive oil dressing ties everything together, creating a refreshing, satisfying salad that’s perfect for a keto lunch or as a side dish.

Ingredients:

• 2 cups broccoli florets, steamed
• ½ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Steam the broccoli until tender, then allow it to cool slightly.
2. In a bowl, combine the steamed broccoli, crumbled feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or store in the fridge for later.

This broccoli and feta cheese salad is a light, flavorful, and nutritious keto-friendly meal. The creamy feta pairs beautifully with the crunchy broccoli, and the lemon dressing adds a bright, zesty touch. It’s an easy-to-make dish that’s perfect for lunch, and it can be stored in the fridge for a few days, making it a great meal prep option. Whether you eat it as a standalone meal or a side dish, it’s sure to keep you full and satisfied!

Broccoli and Avocado Chicken Salad

This broccoli and avocado chicken salad is a creamy, low-carb dish that’s packed with protein, healthy fats, and fiber. The tender chicken is paired with crunchy broccoli and creamy avocado, creating a satisfying texture that’s perfect for a keto lunch. Tossed in a tangy lemon and olive oil dressing, this salad is both refreshing and filling.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup broccoli florets, steamed
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. In a bowl, combine the shredded chicken, steamed broccoli, and diced avocado.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
3. Toss the salad gently to combine, ensuring the ingredients are evenly coated.
4. Garnish with fresh parsley, if desired, and serve immediately.

This broccoli and avocado chicken salad is a fantastic, low-carb meal that’s high in protein and healthy fats. The combination of tender chicken, creamy avocado, and crunchy broccoli creates a perfect balance of flavors and textures. This dish is not only keto-friendly but also incredibly versatile—feel free to add other ingredients like nuts, seeds, or additional herbs to customize it to your liking. It’s a refreshing and filling option for lunch that keeps you on track with your keto goals.

Broccoli and Zucchini Noodles with Pesto

This broccoli and zucchini noodle dish is a delightful low-carb alternative to pasta, featuring a homemade pesto sauce that’s rich in flavor. The zucchini noodles (zoodles) provide a satisfying texture while the steamed broccoli adds a fresh, vibrant crunch. Topped with a creamy pesto sauce, this meal is perfect for a light yet filling keto lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup broccoli florets, steamed
• ¼ cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until slightly tender.
2. Add the steamed broccoli to the skillet and cook for another 2 minutes.
3. Pour the pesto sauce over the noodles and broccoli, stirring well to combine.
4. Season with salt and pepper to taste, then serve immediately.
5. Top with grated parmesan cheese, if desired.

These broccoli and zucchini noodles with pesto are a great low-carb option for anyone looking to enjoy a pasta-like meal without the carbs. The fresh pesto adds a burst of flavor, while the zucchini noodles and broccoli provide a satisfying texture and a healthy dose of vegetables. This dish is light yet filling, making it perfect for a keto lunch or as a side dish to complement your favorite protein. It’s easy to make, flavorful, and a great way to enjoy more veggies in your diet.

Broccoli and Cheddar Stuffed Chicken Breast

This broccoli and cheddar stuffed chicken breast is a keto-friendly, protein-packed dish that’s perfect for lunch or dinner. The chicken breasts are stuffed with a flavorful mixture of broccoli and cheddar cheese, then baked until golden and juicy. It’s a satisfying meal that combines the richness of cheese with the freshness of broccoli, all while staying low in carbs.

Ingredients:

• 2 chicken breasts
• 1 cup broccoli florets, steamed and chopped
• ½ cup shredded cheddar cheese
• 2 tablespoons cream cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a bowl, combine the steamed broccoli, shredded cheddar cheese, and cream cheese. Season with salt, pepper, and garlic powder.
4. Stuff the chicken breasts with the broccoli and cheese mixture, securing with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium heat. Brown the stuffed chicken breasts on both sides for 2-3 minutes each.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked and the cheese is melted.
7. This broccoli and cheddar stuffed chicken breast is a deliciously indulgent yet keto-friendly meal that’s packed with flavor. The combination of creamy cheese and fresh broccoli makes for a savory filling that pairs perfectly with the juicy, tender chicken. It’s a great low-carb option for lunch or dinner and will keep you full and satisfied. The dish is easy to prepare and perfect for meal prep, making it a great choice for those following a keto diet.

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Broccoli and Bacon Cheddar Frittata

This broccoli and bacon cheddar frittata is a simple, low-carb keto meal that’s bursting with flavor. The eggs create a light, fluffy base, while the crispy bacon and sharp cheddar cheese add richness and depth. The broccoli adds a nutritious, crunchy texture, making this frittata a perfect lunch or brunch option.

Ingredients:

• 1 cup broccoli florets, steamed
• 4 large eggs
• ½ cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Add the steamed broccoli and sauté for 2-3 minutes.
3. In a bowl, whisk the eggs and season with salt and pepper.
4. Add the crumbled bacon and shredded cheddar cheese to the egg mixture, then pour the mixture over the broccoli in the skillet.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is set and golden on top.
6. Serve warm or at room temperature.

This broccoli and bacon cheddar frittata is a flavorful, low-carb meal that’s perfect for any time of the day. The combination of crispy bacon, sharp cheddar, and tender broccoli makes for a satisfying and filling dish that’s sure to keep you full for hours. It’s an easy recipe that can be made ahead of time and reheated, making it a great option for meal prep. Whether for lunch, dinner, or brunch, this frittata is a delicious, keto-friendly choice.

Broccoli and Cheese Stuffed Mushrooms

These broccoli and cheese stuffed mushrooms are a low-carb, keto-friendly appetizer or snack that’s full of flavor. The earthy mushrooms are stuffed with a creamy mixture of broccoli and cheese, then baked until golden and bubbly. They make a perfect bite-sized treat that’s both satisfying and nutritious.

Ingredients:

• 12 large mushroom caps
• 1 cup broccoli florets, steamed and chopped
• ½ cup cream cheese
• ½ cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushroom caps and set aside.
3. In a bowl, combine the steamed broccoli, cream cheese, mozzarella cheese, garlic powder, salt, and pepper.
4. Stuff each mushroom cap with the broccoli and cheese mixture, pressing down gently to pack it in.
5. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake for 15-20 minutes, until the mushrooms are tender and the cheese is golden and bubbly.
7. Serve hot as a snack or appetizer.

These broccoli and cheese stuffed mushrooms are a fantastic, low-carb treat that’s full of flavor and nutrition. The creamy filling complements the earthy mushrooms beautifully, and they’re perfect for anyone following a keto diet. Whether served as an appetizer at a gathering or as a savory snack, these stuffed mushrooms will keep you satisfied while keeping the carbs low. They’re quick to prepare and can easily be made ahead of time for convenience.

broccoli and Sausage Skillet

This broccoli and sausage skillet is a hearty, one-pan keto meal that’s both simple and flavorful. The savory sausage pairs wonderfully with the tender broccoli, creating a satisfying dish that’s perfect for lunch or dinner. The addition of garlic, onions, and spices adds extra depth, making this skillet meal a delicious low-carb option.

Ingredients:

• 2 sausages, sliced (choose a keto-friendly variety)
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the diced onion and garlic, sautéing until fragrant, about 2 minutes.
3. Add the broccoli florets and cook for 5-7 minutes, until tender but still crisp.
4. Return the cooked sausage to the skillet and toss everything together. Season with paprika, salt, and pepper to taste.
5. Serve hot as a one-pan meal.

This broccoli and sausage skillet is a quick, satisfying low-carb meal that’s full of flavor. The savory sausage and tender broccoli are complemented by the sweet onions and garlic, making it a hearty yet healthy dish. It’s an excellent option for a keto-friendly lunch or dinner, and the fact that it’s cooked in one pan makes cleanup a breeze. This dish is simple, delicious, and sure to keep you full and satisfied for hours!

Note: More recipes are coming soon