xiaoxl/recipe_data huggingface dataset:
Zucchini in a Pot


Ingredients:
zucchini, salt, olive oil, onion, button mushrooms, crushed tomatoes, garlic powder, cumin

Directions:
I dont like watery zucchine so grate the zucchini and place in a colander. Sprinkle with the salt, mix it around.  Place colander over a bowl and let sit at least 15 minutes.
In a medium sauce pan over medium heat, cook oil, onions and mushrooms about 10 minutes until onions are translucent and mushrooms have cooked down.
Stir in tomatoes, garlic and cumin.  Cover, cook 5 minutes.
While cooking, grab the zucchini by small handfuls and squeeze it to remove excess moisture.  Add this to the pot, sprinkling and breaking it up as you do so.
Stir this together and cook 5 more minutes.  Serve hot.
Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream


Ingredients:
boneless skinless chicken breasts, prosciutto, pesto sauce, lemon juice, garlic cloves, fresh ground black pepper, olive oil, fresh basil, garlic clove, pine nuts, ground black pepper, parmesan cheese, olive oil, shallot, butter, dry white wine, heavy cream, fresh basil, sun-dried tomato packed in oil, lemon juice, cornstarch

Directions:
For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
While breasts are cooking make basil cream.
Sauté shallots in butter. Add wine and bring to a boil.
Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
**Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.
Spicy Black Bean Vegetable Soup
Category: soups-stews-and-chili
By Anonymous

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1 clove garlic, minced
2  carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Directions:
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 - 8 servings

Calories: 164.5
Fat: 3.4 g
Saturated fat: 0.4 g
Carbohydrates: 26.9 g
Sugars: 4.3 g
Dietary fiber: 7.8 g
Protein: 7.6 g
Sodium: 683.4 mg
Italian Meatballs


Ingredients:
ground pork, mild Italian sausage, sea salt, fresh ground black pepper, fresh basil, fresh oregano, fresh parsley, garlic cloves, parmigiano-reggiano cheese, egg, extra virgin olive oil

Directions:
Mix all ingredients together by hand (except the olive oil].
Rub your hands with some left over olive oil.
Roll into golf ball-size meatballs.
Fry in olive oil until all are cooked.
Lou's Fabulous Bruschetta


Ingredients:
French baguette, butter, garlic powder, ricotta cheese, parmesan cheese, salt, tomatoes, olive oil, fresh basil leaves

Directions:
Cut baguette into slices.
Butter and then sprinkle garlic powder each piece, and bake till lightly golden brown.
Mix garlic powder, Parmesan cheese, and salt in the ricotta cheese, till a lovely blended taste.
Dice tomatoes in small cubes,   add Olive Oil, and  small strips of fresh basil leaves, cut into thin strips.
Spread the ricotta mixture, generously on the cooled garlic bread slices.
Top with tomato mixture and bake at 350F for 10 minutes.
Enjoy!
Winter Salad


Ingredients:
walnuts, pecans, butter, corn syrup, sugar, rice vinegar, canola oil, poppy seed, avocado, blueberries, blackberry, mandarin oranges, strawberry, romano cheese

Directions:
First, prepare the candied nuts, by mixing the chopped walnuts, pecans, and almonds with the melted butter and corn syrup.
Spread the nut mixture on a greased cookie sheet and bake at 325 degrees for 15 minutes.
Scrape the hot nut mixture into a thin layer on wax paper to cool.
Once the nuts have cooled, break them up (or roughly chop with a knife] into bite-sized pieces.
Next, prepare the dressing by combining the sugar, vinegar, orange juice, canola oil, and Good Seasons Italian dressing mix in a blender.
Stir in the poppy seeds and refrigerate.
Finally, prepare the salad by layering the spinach with the fruit, cheese, and nuts onto a serving platter.
Drizzle the entire platter with the dressing just before serving (or I prefer to allow guests to ladle their own dressing on their personal serving, so they can take as much or as little as they want, plus if there are any leftovers of the salad, it will last longer without the dressing].
NOTE: You can use any fruit combinations you prefer, just limit it to 3-4 fruits. I suggest trying pears, pomegranite seeds, raspberries, bananas, or grapefruit. Green onions are another great addition.
Asparagus With Toasted Almonds


Ingredients:
asparagus, extra virgin olive oil, garlic cloves

Directions:
Bring a large pot of slightly salted water to a boil.
Snap off and discard the ends of the asparagus. Cut trimmed asparagus spears on a diagonal into 2-inch-long pieces.
Cook asparagus in boiling water until crisp-tender, about 4 minutes.
Drain and rinse under cold water.  Pat asparagus dry with paper towels.
Heat a large skillet over medium-heat.  Add almonds and cook, stirring occasionally, until toasted (abour 3 minutes].  Transfer to a plate.
Heat oil and garlic together in a large skillet over medium heat until garlic begins to brown, about 2 minute  Add asparagus and cook, stirring often, until heated through, about 5 minutes.  Stir in almonds.  Season with salt and pepper and serve hot.
Pork Gyoza


Ingredients:
cabbage, carrot, green onions, ground pork, sugar, soy sauce, fresh garlic, fresh ginger, water

Directions:
Combine all filling ingredients in a bowl and mix well by hand.
Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
Heat oil in a frying pan. Put gyoza in the pan and fry on high heat for a min until the bottoms become brown. Add 1/4 cup water in the pan. Cover the pan with a lid and steam the gyoza for a few minutes on low heat.
Serve warm with gyoza sauce. Can be found in Asian food stores.
Beets with Onions


Ingredients:
beets, butter, onions, sugar

Directions:
In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
Add beets to onions; add salt and pepper.
Heat over medium heat for 3 to 5 minutes or until heated through.
Hide the Sausage, Egg, and Cheese Biscuits


Ingredients:
pork sausage, eggs, cheddar cheese

Directions:
Form sausage into 8 patties.
In skillet, cook through.
Remove to paper towel, reserving 1 TBS grease in pan.
In grease, scramble 4 eggs.
(I add garlic powder, pepper, and milk, but that's optional].
Remove cooked eggs to paper towel.
Using rolling pin, on floured surface, roll each biscuit into a large circle.
Top each with 1 oz cheddar, some egg, and a sausage patty.
Wrap and pinch biscuits closed.
Place, seam side down, on greased baking sheet.
Mix remaining egg with 1 TBS water, and brush over biscuits.
Bake according to biscuit directions, but keep your eye on them just in case.
Roasted Garlic Cauliflower
Category: fruits-and-vegetables
By SHELLERY

Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.

Ingredients:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
⅓ cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 118.2
Fat: 8.2 g
Saturated fat: 1.7 g
Carbohydrates: 8.6 g
Sugars: 3.4 g
Dietary fiber: 3.6 g
Protein: 4.7 g
Cholesterol: 3.9 mg
Sodium: 110.9 mg
Easy Bunny Cake
Category: desserts
By Joni Ehman

A simple version of a coconut white cake shaped like a bunny head!

Ingredients:
1 (18.25 ounce) package yellow cake mix
3 ¾ cups flaked coconut
1 (16 ounce) package vanilla frosting
30 small jellybeans
4  red licorice

Directions:
Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans.  Bake and cool cake as directed on package. When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head. Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 456.6
Fat: 19.6 g
Saturated fat: 9.3 g
Carbohydrates: 68.8 g
Sugars: 48 g
Dietary fiber: 2.7 g
Protein: 2.8 g
Cholesterol: 0.9 mg
Sodium: 361.8 mg
Manly Marzetti


Ingredients:
bow tie pasta, elbow macaroni, Italian sausage, beer, olive oil, sweet onion, garlic cloves, baby portabella mushrooms, low-sodium tomato sauce, monterey jack pepper cheese

Directions:
Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties] into the pot, cook 8 to 10 minutes, until al dente, and drain.
Peel Italian sausage and simmer in 24 ounces of beer for 10 minutes or until cooked through.  Drain.  Slice into 1/8" slices.
Preheat oven to 350 degrees Fahrenheit.
Lightly grease 11 x 7 x 2-inch baking dish (or 8x8-inch pan] and set aside.
Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
Add onion and garlic. Stir-fry until limp, about 3 minutes.
Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
Off heat, mix in tomato sauce, Italian sausage slices and all but 1 cup cheese.
Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.].
Bake, uncovered, until browned and bubbling,  35-40 minutes, and serve.
Oven-Roasted Greek Potatoes
Category: side-dish
By MADDIE

A delicious blend of potatoes, garlic, lemon, and herbs marinated overnight in olive oil and white wine. This is a nice way to dress up the potatoes and is always a hit at my dinner parties.

Ingredients:
2 teaspoons lemon pepper
½ teaspoon dried marjoram
1 teaspoon dried basil
⅛ teaspoon dried thyme
1 teaspoon dried rosemary
¼ cup white wine
1 cup water
2 tablespoons olive oil
2 tablespoons Italian salad dressing
2 cloves garlic, minced
1  lemon, juiced
1 tablespoon lemon zest
6 medium potatoes, peeled and quartered

Directions:
In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

Prep time: 25 mins
Cook time: 1 hr 15 mins
Total time: 9 hrs 40 mins
Yields: 6 servings

Calories: 234.2
Fat: 6.2 g
Saturated fat: 0.9 g
Carbohydrates: 40.8 g
Sugars: 2.3 g
Dietary fiber: 5.9 g
Protein: 4.7 g
Sodium: 249.3 mg
Best Bean Dip Ever


Ingredients:
black beans, cream cheese, sour cream, cheddar cheese, monterey jack cheese, rotel, sliced ripe olives

Directions:
place 1 can drained beans in bottom of greased 9x11 pan,., add 1 can Rotel,., spread 1/2 container of sour cream over that,., cut 1 brick cream cheese in slices and place half over that,., empty 1/2 can of olives over that., sprinkle spices,., End with left over shredded cheese., repeat the whole process., Bake in 350* oven for about 30 mins, or till cheese is melted., Serve hot with"Scoops" chips.
Field Salad With Pears and Blue Cheese


Ingredients:
pear, blue cheese, walnuts

Directions:
"Combine first 3 ingredients in a large bowl. Add dressing, and toss gently. Spoon onto plates, and sprinkle evenly with walnuts."
Moroccan Meatballs in Tomato Sauce


Ingredients:
ground lamb, paprika, cumin, fresh parsley, salt, garlic clove, diced tomatoes with juice, olive oil, tomato paste, onion

Directions:
Make Meatballs:  Place lamb in a large bowl.  Measure in 1 1/2 tsp paprika, 1 tsp cumin, half the chopped parsley, and 1 tsp salt.  Mix to incorporate seasonings through meat.  Roll meat into 1 inch balls and set aside.
Make the Sauce:  Turn on food processor and drop garlic through feed tube.  Let machine run until garlic is chopped, then stop.  Remove lid and scrape down sides of the bowl.  Add teh drained toamtoes, olive oil, tomato paste, and onion.  Add remaining 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and remaining parsley.  Process until nearly smooth.  Scrape into a pan or deep skillet that is 10 inches across.  Set over medium heat and bring to a boil.  Cook 2-4 minutes and then remove from heat.
Nestle meatballs into sauce in a single layer.  Swirl pan gently to ensure that meatballs are covered with sauce.  Set over medium heat with lid slightly ajar and cook 10-12 minutes, until meatballs are cooked through.  Taste and add more salt if necessary.  If sauce is very thick, add a bit of water.  Serve.
Tomato Shrimp with Zucchini Noodles
Category: seafood
By Sahara B

Bright, colorful vegetable zoodle (zucchini spirals) tomato sauce dish that is simple and packed with flavor and shrimp... (of course). You most likely keep these ingredients in your pantry and kitchen all the time. I like hot and spicy foods, so I add that dash of Frank's RedHot® sauce to give the dish a little kick... yes, it's a Texas "thang".

Ingredients:
2 tablespoons extra-virgin olive oil, or as needed
1 large yellow bell pepper, thinly sliced
½ pound asparagus spears, trimmed and cut into 1-inch pieces
¼ pound fresh sugar snap pea pods, sliced diagonally
1 pound extra-large shrimp - peeled, deveined, and tails removed
1 pinch kosher salt and ground black pepper to taste
1 (24 ounce) jar tomato, basil, and garlic pasta sauce (such as Bertolli®)
16 ounces zucchini noodles
1 tablespoon shaved Parmesan cheese, or to taste
1 tablespoon torn fresh basil leaves, or to taste

Directions:
Heat oil in a large skillet over medium heat. Add bell pepper and cook until slightly softened, 5 to 6 minutes. Stir in asparagus and snap peas and continue to cook until bright green and tender, 3 to 4 minutes. Add shrimp and season with kosher salt and pepper. Cook until shrimp are firm and pink, 4 to 5 minutes. Pour tomato sauce into the mixture and bring to a simmer. Toss in zucchini noodles and cook until tender yet firm to the bite, 6 to 7 minutes. Garnish with Parmesan cheese and basil.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 388.5
Fat: 14 g
Saturated fat: 2.8 g
Carbohydrates: 35.6 g
Sugars: 19 g
Dietary fiber: 7.9 g
Protein: 30.3 g
Cholesterol: 177 mg
Sodium: 989.3 mg
Sauteed Curried Mushrooms


Ingredients:
fresh mushrooms, onion, olive oil, curry powder, paprika, salt, pepper, butter

Directions:
saute onion and mushrooms on medium heat with olive oil, curry powder and  paprika powder for 5 minutes.
ad salt and pepper to taste.
ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
serve with your favorite protein or on its own with buttered french bread.
Pumpkin Dessert Dip


Ingredients:
cream cheese, marshmallow creme, canned pumpkin, ground cinnamon, ground nutmeg

Directions:
MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.
SERVE with assorted fruit and NABISCO Cookies.
Gluten-Free Almond Butter Chocolate Chip Cookies


Ingredients:
almond butter, brown sugar, egg, baking soda, maple syrup, chocolate chips, sea salt

Directions:
Preheat the oven to 350°F.
Pour almond butter into bowl, add sugar.
Add the egg, baking soda, maple syrup, almond extract and salt. Mix until well blended.
Add the nuts. (I like to use a combination of sliced almonds and chopped macadamia nuts.].
Add the chocolate chips.
Roll the dough into balls and space them out on a buttered cookie sheet. (I prefer to use non-stick cookies sheets.].
Bake in the oven for 10 minutes, longer if needed.
Enjoy!
Sugar Free Double Layered Chocolate Pie


Ingredients:
reduced fat graham cracker crust, nonfat milk, fat-free sugar-free instant chocolate pudding mix, reduced-fat cream cheese, Equal sugar substitute, nonfat milk

Directions:
In large bowl beat 2 cups milk and pudding mix with wire whisk for two minutes. Spread in crust.
In small bowl beat cream cheese and Equal with wire whisk until fluffy. Whisk in 1 tablespoon milk. Fold in whipped topping. Spread over chocolate pudding in crust.
Refrigerate at least 3 hours until set.
Instant Pot® Ribs from Frozen
Category: side-dish
By thedailygourmet

These ribs start from a frozen state, so dinner can be made without planning ahead. Each rib portion should have 3 to 4 ribs. I use a spice called "Red Rocks Hickory Smoke Seasoning" from Savory Spice Shop®, but you may use what you have. With only 3 ingredients, it doesn't get much easier!

Ingredients:
½ cup water
3 tablespoons hickory smoke seasoning (such as Savory Spice® Red Rocks)
1 rack frozen baby back ribs, membrane removed and cut into 4 slabs
¼ cup barbecue sauce

Directions:
Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Sprinkle seasoning liberally over the frozen ribs and set on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer ribs to a rimmed baking sheet. Brush with barbecue sauce. Broil until glazed, 4 to 5 minutes.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 309.4
Fat: 22 g
Saturated fat: 8.2 g
Carbohydrates: 7.9 g
Sugars: 4.1 g
Dietary fiber: 0.1 g
Protein: 18 g
Cholesterol: 87.6 mg
Sodium: 1285.7 mg
Whole Rice and Lentils (Majadara)
Category: main-dish
By shari p.

One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.

Ingredients:
¼ cup olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 teaspoon chopped fresh ginger root
1 cup brown rice
1 cup green lentils
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
2 ½ cups water

Directions:
Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil. Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 206.8
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 28.5 g
Sugars: 1.9 g
Dietary fiber: 6.3 g
Protein: 7.1 g
Sodium: 296.3 mg
Healthy Whole Wheat Molasses Cookies


Ingredients:
baking soda, baking powder, salt, light butter, molasses, vanilla, Egg Beaters egg substitute, whole wheat flour, whole wheat flour, raisins

Directions:
preheat oven to 350°F.
sift first four ingredients together.
in another bowl, mix butter, molasses and vanilla, then add eggs.
add sifted ingredients and whole wheat flour, thoroughly mix.
add raisins and mix.
drop a tsp about 2 inches apart and bake for 10 - 12 minutes or until lightly browned.
Ww 3 Points - Grilled Beef Fajitas


Ingredients:
table salt, black pepper, salsa, fat free tortillas

Directions:
Preheat grill or grill pan.
When hot, grill onion slices until soft and browned, about 5 minutes.
Coat squash slices with cooking spray, salt them and grill until soft, about 3 to 5 minutes.
Season steak with salt and pepper on both sides; grill until cooked through, about 3 to 6 minutes.
Remove from grill and slice into strips against the grain.
To assemble fajitas, put 2 tablespoons of salsa on each tortilla.
Top each with 1/4 of onions, squash and beef; roll up and serve.
3 Points per tortilla.
Easy Mustard Pickled Eggs


Ingredients:
hard-boiled eggs, cider vinegar, white sugar, onion, mustard powder, garlic powder, salt

Directions:
Place the peeled eggs in a non-metal bowl or jar.
In a saucepan over medium heat, mix together cider vinegar, sugar, onion, mustard powder, garlic powder, salt and food coloring (if using it].  Bring just to a simmer.
Pour over the eggs and allow to cool.
Cover and chill for at least 48 hours to allow flavor to develop.
Layered Turkey and Broccoli Gratin


Ingredients:
butter, margarine, all-purpose flour, salt, white pepper, milk, swiss cheese, broccoli, parmesan cheese

Directions:
In a saucepan over medium heat, melt the butter.
Add in flour, salt, and pepper; stir until mixture is bubbly.
Add in milk; stir for about 2 minutes or until thickened.
Add in Swiss cheese; stir until cheese melts and sauce is smooth.
In an 8-inch square baking dish or gratin dish coated with cooking spray, layer half of the broccoli, then half the turkey.
Repeat layers.
Pour sauce over all.
Sprinkle evenly with bread crumbs and parmesan cheese.
Bake, uncovered, in a 350° oven for about 25 minutes or until bubbly.