Take-in Thursday ~ Some simple dishes for Mother's Day

Hi Everyone,

I hope you are enjoying the week so far! We know that mother's day is coming up and many of you might be trying to think of different recipes to make either for brunch or dinner... We may not have the recipe you are looking for but here are a couple easy options that might bring something new to the table.

Breakfast Gathering?

Try a healthy, easy,  French Toast Casserole

French Toast Bread Pudding

Ingredients
3 cups  nonfat milk
2 cups  pasteurized liquid egg whites

3 tablespoons  honey
1 1/2 teaspoons  vanilla extract
1/4 teaspoon  salt
1 1-pound loaf  sliced whole-wheat bread
1 cup sliced bananas
1/2 cup  raisins

1/4 cup walnuts, chopped (or nut of choice)
1 1/2 teaspoons  ground cinnamon
1/2 teaspoon  ground nutmeg
1 tablespoon  confectioners' sugar

Directions
1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
2. Cut the bread into 1-inch pieces. Toss with banana slices, raisins, nuts, cinnamon and nutmeg in another large bowl.
3. Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down  making sure it's evenly moist. Cover with parchment paper, then plastic wrap, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350 degrees F.
5. Bake the casserole, covered with foil, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners' sugar and serve.

MAKE AHEAD TIP: Prepare the dish through step 3 the day before.

Lunch or Dinner?

Avocado soup

Ingredients:

3 avocados

2 cups of low-fat or non-fat buttermilk

2 cups of vegetable broth (or chicken broth)

1 tsp hot sauce

salt and pepper to taste

Directions:

1. Place all the ingredients onto a food processor or blender and puree until smooth.
2. chill in the refrigerator for at least an hour and serve.

Serving Tip: Garnish with cilantro or parsley and some hot chili oil


Pasta-Bean Salad

Ingredients:
2 cups small seashell pasta
1/3 cup Italian-style salad dressing
1 (15 ounce) can pinto beans, rinsed
1 (15 ounce) can black beans, rinsed
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried red pepper flakes (optional)
salt and pepper to taste

1. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl, add dressing and mix well.
2. Add drained and rinsed beans and corn to the pasta and stir together.

3. Add the cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste and toss lightly.

Chill salad in refrigerator until ready to serve.


Hope these recipes are helpful! Enjoy the good eats :) We would love to hear back from you about the recipes. Also, send us photos of the products you make.  

Get Fit For It,
D & K