Ingredients:

• 1 pound ground chicken
• 1 package Nature’s Earthly Choice^™ Riced Broccoli
• 1 large egg, lightly beaten
• ⅓ cup cassava flour or breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 teaspoons minced garlic
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon fresh ginger, grated
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Place a cooling rack on a large baking sheet. In a large bowl, squeeze the broccoli with a paper towel to remove the excess water.
2. Combine all the ingredients in a large bowl. Form the mixture into meatballs slightly larger than 1 inch.
3. Place the meatballs on the rack. Bake for 20 minutes or until golden brown.

Ingredients:

• 1 package Nature’s Earthly Choice^™ Riced Broccoli
• 1 cup shredded cheddar cheese
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 large egg, lightly beaten
• 3 to 4 tablespoons coconut flour or breadcrumbs
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone mat. In a large bowl, squeeze the broccoli with a paper towel to remove the excess water.
2. Combine all the ingredients in a large bowl. Form the mixture into patties and place on the baking sheet. Bake for 20 to 25 minutes or until golden brown, flipping once halfway.
3. Optional: For a crispier version, fry the hash browns. Warm avocado oil in a skillet over medium-high heat. Fry the hash browns 2 to 3 minutes on each side or until golden brown.

Ingredients:

Broccoli Salad

• 1 package Nature’s Earthly Choice^™ Riced Broccoli
• 1 medium carrot, peeled and thinly sliced
• 1 cup red cabbage, chopped
• ½ medium cucumber, diced
• ½ cup cashews, roughly chopped

Creamy Lemon Dressing

• ⅓ cup sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 teaspoon lemon zest
• 1 to 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 garlic clove, minced

Directions:

1. In a large bowl, combine all the salad ingredients. In a smaller bowl, whisk together the dressing ingredients. Taste and adjust as necessary. To thin, add water, 1 tablespoon at a time.
2. Toss the dressing with the salad or drizzle it on top. Serve cold.

Ingredients:

• 1 pound sirloin steak, cut into 1-inch cubes
• Salt and pepper, to taste
• 1 teaspoon onion powder
• 2 teaspoons dried parsley
• 2 tablespoons unsalted butter, diced
• 3 garlic cloves, minced
• 1 teaspoon lemon zest (optional)
• 1 tablespoon olive oil
• Fresh parsley, for garnish
• 1 package Nature’s Earthly Choice^™ Riced Broccoli

Directions:

1. Warm the oil in a large skillet over medium-high heat. Sprinkle the steak with salt and pepper. Cook until golden brown, about 4 minutes.
2. Flip over the steak bites and add the onion powder, parsley, butter, garlic, and lemon zest. Cook for another 3 minutes or until the steak is fully cooked. Toss to evenly coat the steak with butter.
3. Squeeze the pouch of riced broccoli to separate the grains. Microwave on high for 90 seconds. Serve with the steak bites and top with fresh parsley.

Ingredients:

• 1 pound salmon fillets
• ¼ cup Dijon mustard
• ¼ cup honey
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dried parsley
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 package Nature’s Earthly Choice^™ Riced Broccoli

Directions:

1. In a shallow bowl, combine the mustard, honey, and spices. Place the salmon in the bowl and coat with the sauce.
2. In a medium skillet over medium heat, warm the olive oil. Cook the salmon for 4 minutes, skin side up. Flip over and cook for another 3 to 4 minutes or until flaky and opaque.
3. Squeeze the pouch of riced broccoli to separate the grains. Microwave on high for 90 seconds. Toss with vegetables of choice and serve with the salmon.