I found an open packet of literally “hidden” Hidden Valley Ranch Buttermilk Salad Dressing mix in my pantry (pushed to the back) that I didn’t even know I had. Thought to myself I need to use it up. At first, I was going to try a fresh mushroom dish with it, but decided to also use include some fresh broccoli. Came up with a really-not-fancy but delicious side dish to go with my baked chicken. I was pleasantly surprised how good it was and how unlike Ranch salad dressing it tasted. This was easy-peasy and I liked the lemony tang the seasoning provided. This recipe is Induction friendly.
8 oz. fresh broccoli
6 medium mushrooms
2 T. Ranch dressing powder
½ stick unsalted butter
Black pepper to taste
DIRECTIONS: Cut broccoli into 1½” flowerettes, stems as well. Place in bowl with a little water and microwave on HI for 3 minutes. Remove and drain well. Slice mushrooms thick, say 4 slices each. Melt butter in non-stick skillet and saute mushrooms just until no longer “opaque white”. Add drained broccoli and sprinkle Ranch powder over the top. Stir to blend seasoning for 1 more minute only and serve.
NUTRITIONAL INFO: Makes 4 servings, each contains:
11.7 g fat
4.9 g carbs, 1.75 g fiber, 3.15 g NET CARBS
2.55 g protein
55 mg sodium
268 mg potassium
16% RDA Vitamin A, 68% C, 13% copper, 16% riboflavin