One ingredient 5 ways: Broccoli

BROCCOLI CHEESE SOUP
Mix 1 litre water, 2 cups diced potatoes, 2 chicken bouillon cubes, 1 cup diced onion and 1 bunch fresh broccoli together. Cook until done, about 20-30 minutes. Add 2 cans cream of chicken soup and 450g cheese. Stir and serve.
CHICKEN SALAD WITH CARROTS & BROCCOLI
Take 3 chicken breasts boiled with a little salt, pepper and dash garlic powder. Cube cooked chicken, add 1 bunch fresh broccoli, chopped, 1/2 bag baby carrots, chopped and 1/4 - 1/2 chopped onion to taste. Mix in 1 cup mayonnaise, 1 cup sour cream and toss. Add salt and pepper to your taste.
BROCCOLI CHEESE QUICHE
Preheat oven to 200C degrees. Take a non-stick pan and use some cooking spray. If using frozen broccoli 300g, defrost and drain well. If using fresh, 2 cups broccoli use only the florets, broken up. Combine broccoli and 1 cup chopped onions, spread in bottom of pan. Arrange 2/3 cup shredded non-fat cheese on top. Combine 1 1/2 cups milk, 3 eggs, 3/4 cup biscuit mix, 1 teaspoon salt, pinch of pepper, 1 teaspoon dried oregano or basil, 2 tablespoons minced parsley in a blender, and beat until smooth. Gently pour batter over the filling without dislodging it. Sprinkle with 3 tablespoons grated Parmesan cheese. Bake 35 to 40 minutes.
BROCCOLI, SPINACH AND CHICKEN CASSEROLE
Simmer 10-12 chicken tenderloins, fully cooked. Then add 450g frozen packet broccoli, cooked and 450g frozen packet spinach, thawed to the pot and simmer for 10 more minutes. Drain. Dice chicken. Add everything back to pot and add 1 can broccoli cheese soup, 2 cups cheddar cheese, 1/4 cup mayonnaise, 1 tablespoon butter, salt and pepper to taste. Stir. Cover and bake in a 175°C oven for 1 hour.
STIR-FRIED CHICKEN WITH BROCCOLI AND CASHEWS
In a medium bowl, combine 2 tablespoons soy sauce, 1 teaspoon granulated sugar and 3 cloves garlic, minced. Add 2 skinless, boneless chicken breasts cut into 1-inch strips and stir to coat with mixture. In a separate bowl, whisk 3/4 cup chicken broth into 4 teaspoons cornstarch and set aside. In a wok, heat 2 tablespoons of peanut oil until almost smoking hot. Add 4 cups broccoli flowerets and pieces and 1 red bell pepper, seeded and cut into strips, tossing and stirring constantly for 3 minutes. Add 1 medium onion, cut into chunks and stir-fry for 3 minutes. Add 1 tablespoon oil, chicken and soy sauce mixture; stir-fry for another 7 or so minutes, or until chicken is tender and fully cooked. Stir broth and cornstarch mixture until cornstarch dissolves; add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in 1/3 cup cashew halves and serve.
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