Stuffed Shell Surprise (Adapted from Parents Magazine)

20 Jumbo Pasta Shells
2 cups of broccoli florets
15 oz. part-skim ricotta cheese (or even healthier 15 oz. of low-fat cottage cheese)
½ cup and 2 tbsp. mozzarella cheese
1 cup of red pasta sauce

Preheat oven to 350 degrees.

Cook 20 shells according to the packaging, drain, and rinse. Steam the broccoli (about 7 minutes). Combine the 15 oz. of ricotta or cottage cheese, the broccoli, and the ½ cup of mozzarella. Spoon mixture into the shells. Move shells to a large baking dish. Top with pasta sauce and the remainder of the cheese. Bake uncovered for 20 minutes or until heated through.

Broccoli with Toasted Garlic (photo and recipe adapted from Food Network/Ellie Krieger)

1 pound broccoli, washed and cut into florets
1 tablespoon olive oil
3 cloves garlic, thinly sliced

Put broccoli, with water still clinging to it from being washed, into a large microwave safe bowl or dish with a lid. Cover the bowl with the lid and microwave for 5 minutes.

In the meantime, heat the oil in a large skillet over a medium heat and add the garlic. Cook the garlic in the oil, stirring frequently, until it is golden brown, about 3 minutes. Transfer the toasted garlic to a small dish.

Remove the bowl of broccoli from microwave and carefully uncover it, drain it and pat it dry. Put the broccoli into the skillet with the olive oil and saute over a medium heat for 3 minutes. Sprinkle with toasted garlic, and season with salt and pepper.