I would say a casserole would work really well, but of course that needs to be cooked. Here's a couple recipes that would work well I think. Have fun :)
Poppyseed Fruit Salad
1/3 cup KRAFT Creamy Poppyseed Dressing
1/3 cup strawberry low-fat yogurt
2 cups halved strawberries
2 cups seedless green grapes
2 medium kiwi, peeled, sliced
1 small cantaloupe, sliced
1 small honeydew melon, sliced
1 medium star fruit, sliced
MIX dressing and yogurt until well blended.
ARRANGE fruit decoratively on platter.
SERVE with the dressing mixture.
Tropical Fruit Salad
1/2 of a medium pineapple, peeled, cored and cut into bite-sized chunks
1 medium mango, peeled, pitted and cut into bite-szed chunks
1 medium papaya, peeled, pitted and cut into bite-sized chunks
1 medium red grapefruit, peeled, sectioned
1/2 cup dried cranberries
1/4 cup KRAFT Mayo Light Mayonnaise
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. sugar
1 Tbsp. orange juice
COMBINE fruit in large bowl.
MIX remaining ingredients until well blended. Add to fruit mixture; toss to coat. Cover.
REFRIGERATE several hours or until chilled.
Fruit and Nut Wrap
2 Tbsp. PHILADELPHIA Strawberry Cream Cheese Spread
2 Tbsp. raisins
1 flour tortilla (8 inch)
2 Tbsp. PLANTERS Unsalted COCKTAIL Peanuts
1/4 cup sliced strawberries
MIX cream cheese spread and raisins until well blended. Spread evenly onto tortilla to within 1/2 inch of edge. Sprinkle with peanuts.
PLACE strawberry slices down center of tortilla; roll up tightly.
SERVE immediately. Or, wrap tightly with plastic wrap and refrigerate until ready to serve.
Berry Banana Split
1 small banana, split lengthwise
1 container (6 oz.) strawberry low-fat yogurt
1/4 cup TEDDY GRAHAMS Cinnamon Graham Snacks
PLACE bananas in sundae dish or cereal bowl.
TOP evenly with yogurt and graham snacks.
SERVE immediately.
You could make this ahead of time if you can use an oven :)
CHocolate Fruit Pizza
1/4 cup (1/2 stick) butter or margarine
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
1 pkg. (15.5 oz.) POST Cocoa PEBBLES Cereal
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
Mixed fresh fruit (strawberry halves, banana slices and seedless green grapes)
PREHEAT oven to 350°F. Line 14-inch pizza pan with foil; lightly grease foil.
MICROWAVE butter in large microwavable bowl on HIGH 45 seconds; stir in marshmallows. Microwave an additional 1 minute 30 seconds or until marshmallows are puffed, stirring after 45 seconds. Add cereal; mix well. Press cereal mixture firmly into prepared pan.
BAKE 10 minutes. Cool in pan on wire rack 15 minutes; remove from pan. Carefully remove crust from foil; cool completely. Spread with cream cheese just before serving; top with fruit. Cut into 12 wedges. Store leftover dessert in refrigerator.
A couple other ideas would be to bring:
Juice
Cottage Cheese
Yogurt
Granola
Assorted Fruit
2006-10-01 13:49:45
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answer #1
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answered by cutiewithabooooty 5
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Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?
2016-05-20 01:07:21
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answer #2
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answered by ? 3
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Savory French Toast
This flavorful French toast makes a terrific main course for a hearty brunch. The batter, unlike that used to make sweet French toast, contains some flour; the egginess of the brioche intensifies the batter’s taste. To shape the pieces into appetizer-size portions, use a biscuit cutter. If you wish to serve the French toast as a main course, keep the slices whole.
Recipe
Savory French Toast
Makes about 3 dozen appetizer portions or 6 whole slices
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons coarse salt
3 large eggs
1 1/3 cups milk
3 1/2 ounces Parmesan cheese, grated on the large holes of a box grater to yield 1 1/4 cups
1 tablespoon unsalted butter, for pan
1 twelve-ounce loaf brioche, cut into 6 one-inch-thick slices
1 medium tomato, cut into 1/4-inch dice
1/3 cup chopped fresh basil, plus leaves cut into thin strips for garnish
1. Preheat the oven to 350° with rack in center. In a small bowl, combine flour, baking powder, and salt; set aside. In a large bowl, whisk together eggs and milk. Whisk the flour mixture into the eggs, until the batter is smooth. Whisk in cheese; the batter will be clumpy and look curdled.
2. Generously butter a 13-by-9-by-2-inch pan. Set aside. Using tongs, dip the brioche slices into the batter, coating it well. Arrange the slices side by side in the buttered pan. Set aside.
3. Stir the diced tomatoes and chopped basil into the remaining batter. Pour the batter over the brioche slices.
4. Bake the French toast until golden brown, 30 to 40 minutes. Let cool for 5 to 10 minutes before cutting. Invert onto a cooling rack, and turn right side up onto a cutting board. Using a knife or cookie cutter, cut into desired shapes or sizes. Garnish with remaining basil strips, and serve warm.
2006-10-01 14:02:10
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answer #3
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answered by pyt_tlc 3
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Hey, these are just great - I've made them myself - easy and cheap. You will make the recipe X 5 or so, you don't have to use exact ingredients and can add extras like sausage. Instead of home made tomato sauce you can always use jarred!
Good luck and have fun!
Basic Chilaquiles
Serves 6
i n g r e d i e n t s
1 dozen stale corn tortilla
2 1/2 cups Mexican-style tomato sauce (below)
1/2 cup chicken broth
2 fresh or canned jalapeño chilies, or to taste, seeded and minced
(wear rubber gloves)
2 cups grated Monterey Jack (about 1/2 pound) or a combination of 1 cup Longhorn or Cheddar and 1 cup Monterey Jack.
1/3 Crema (see recipe)
Tomato Sauce
1 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or canned jalapeño chilies, or to taste, seeded and minced (wear rubber gloves). You can also used canned Chipotle chilies to add a nice smoky flavor.
3 tablespoons vegetable oil
In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
d i r e c t i o n s (Chilaquiles)
In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes. Drizzle the crema over the chilaquiles and serve.
2006-10-01 13:53:26
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answer #4
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answered by Freesumpin 7
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You can bake french toast. I use raising bread and you blend the eggs with milk, about a tbls sugar, and some cream cheese. You can also sprinkle in some cinnamon and ginger. Slice some banana to place between the slices, pour the egg mixture over it all and bake. It is really good, and you can make a lot at once, and it isn't your everyday breakfast.
2006-10-01 15:00:29
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answer #5
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answered by Butterfly 2
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why don't you make a big batch of granola with yummy dried blueberries and serve it with yogurt?
or how about a big fresh fruit salad?
or fruit smoothies? take a couple blenders to school with bananas frozen berries yogurt?
2006-10-01 15:55:06
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answer #6
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answered by dionysis 1
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Chilled yogurt and some good granola w/ dried fruits in it.
2006-10-01 13:46:12
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answer #7
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answered by Sugar Pie 7
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just do this apple cinman muffins at the dollar store you pour water in them then do 30 strokes put them in the oven and BAM they ready girl just like that
2006-10-01 13:54:01
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answer #8
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answered by divalicous 1
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15 boxes of cereal and a lot of different milk: soy, whole, lowfat, skim, fat free, chocolate.
Personally, I would make grits, Cream of Wheat and oatmeal, offer a lot of different toppings (fruit, syrup, cheese, sugars and butter) and different breakfast meats.
2006-10-01 13:48:00
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answer #9
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answered by Anonymous
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Pancakes times the amount by 8
Basic Pancakes
Serve these pancakes with butter and syrup.
INGREDIENTS:
2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk
2 tablespoons melted butter
PREPARATION:
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.
Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.
Crowd pleasing Banana Pancakes
INGREDIENTS:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
DIRECTIONS:
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Easy Breakfast Parfait
Ingredients:
1 1/3 cups unsweetened applesauce
1 cup (about 6-ozs.) pitted prunes
1 1/2 cups natural wheat and barley cereal
1 pint plain nonfat yogurt
4 pitted prunes, for garnish
Servings: 4
Instructions:
Combine applesauce and 1 cup of prunes. For each serving, in a 9 to 10 oz. stemmed goblet, layer 1/4 cup cereal, 1/4 cup yogurt, 1/2 cup applesauce-prune mixture and another 1/2 cup yogurt. Top with 2 Tbsps. cereal and garnish with a prune. Serve Immediately, or refrigerate up to 4 hours before serving.
This is an official 5 A Day recipe.
Provided by: the California Prune Board.
Easy Quiche Lorraine
Ingredients:
1 pound sliced bacon, cut into 1-inch pieces
1 frozen deep-dish pastry shell
6 eggs, beaten
1 cup milk
1/8 teaspoon ground nutmeg
Dash pepper
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons chopped green onion
2 tablespoons chopped ripe olives
Servings: 6
Instructions:
Cook bacon until crisp in a large frying pan; drain on paper
towel. Combine eggs, cream, milk, nutmeg and pepper; mix well.
Stir in cheese, onions and olives. Pour cheese mixture into
pastry shell. Bake at 350 degrees F. for 40-45 minutes or until
a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving.
Fine Herbs Omelette
Ingredients:
8 eggs
1 herb bouquet tarragon, Italian parsley and chives
fresh ground pepper
1 cup raw broccoli, chopped
1 cup raw mushrooms, chopped
Servings: 4
Instructions:
Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish. Use a non-stick skillet and heat over a high heat. Spray the pan and add 1/2 cup of the beaten eggs. Return to the heat and add 1/4 of the chopped herbs and pepper. Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelette to set. When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve.
Strawberry Yogurt Breakfast Split
Ingredients:
24 bananas
6 lbs. fresh whole strawberries (6 quarts)
6 lbs. vanilla yogurt (3 quarts)
7 ozs. toasted chopped almonds (1 1/2 cups)
Servings: 24
Instructions:
For individual servings; peel and split 1 banana. Place banana halves in serving bowl. Top with 4 ozs. (1 cup) fresh strawberries, 4 ozs. (1/2 cup) yogurt, and 1 Tbsp chopped, toasted almonds.
Breakfast Sausage (Double This For 30 people)
Ingredients:
3 pounds fresh pork shoulder, trimmed well
1 small onion, sliced
4 garlic cloves
2 teaspoons dried sage, crumbled
1 teaspoon dried savory, crumbled
2 teaspoons salt (optional)
1/2 teaspoon ground black pepper
6 tablespoons milk
Servings: 16
Instructions:
Trim pork of all fat; cut into 1 1/2-inch cubes. Freeze pork for
30 minutes. In meat grinder or food processor, grind pork and
then grind pork again with onion and garlic. In large bowl, mix
seasonings into pork mixture. Stir in milk 1 tablespoon at a
time. Cover and chill for one hour.
Form into 16 patties, cover and refrigerate for 12-24 hours to
marry flavors. To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.
2006-10-01 13:42:48
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answer #10
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answered by Mya 5
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