Recipe Friday: Throw The Best Mother’s Day Brunch Ever!
May 10, 2013 | Written By: Healthy Schools Campaign
Happy Mother’s Day! Here are easy and nutritious options, from a customizable make-your-own parfait bar to a veggie-packed egg bake, that Mom and your other guests will enjoy.
This Sunday is all about celebrating the amazing women who made us who we are, whether that be our mothers, grandmothers, aunts or family friends who were like our second parents. And you may have been asked (or politely volunteered, because you want to make Mom happy) to host Mother’s Day brunch for a couple dozen hungry family members. Nothing says “thank you” like a home-cooked meal, right?
We know that no matter how much you love cooking and how much you love your Mom, planning and preparing a big holiday brunch can be stressful. That’s why we’re providing some easy and nutritious options, from a customizable make-your-own parfait bar to a veggie-packed egg bake, that Mom and your other guests will enjoy.
Make-Your-Own Parfait Bar
You’ll Need (vary amounts for your guests):
Plain or vanilla Greek yogurt
Seasonal berries (blueberries and strawberries would be best)
1 bunch bananas, sliced
Almonds, pecans or whatever nuts you like
How to Make It:
Place all ingredients separately into large bowls or cups.
Place small cups or bowls beside them and encourage guests to layer on the yogurt, granola, fruit and nuts in any combination they might like.
It’s that easy!
Asparagus-Zucchini Egg Bake (via Live Better America):
12 ounces asparagus
1 small yellow sweet pepper, cut into ¼-inch-wide strips
1/2 of a small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1/3 cup chopped onion
1/4 cup chopped bottled roasted red sweet peppers, drained
1/2 cup shredded reduced-fat mozzarella cheese
2 cups egg beaters or 8 eggs
1/2 cup fat-free milk
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
3 tablespoons finely shredded Parmesan cheese
Fresh dill sprigs (optional)
How to Make It:
Preheat oven to 350°F.
Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Set aside.
If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
In a large saucepan, boil about 1 inch of water. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Reduce heat slightly.
Cover and boil about 5 minutes or until crisp-tender. Drain well.
Stir in roasted red sweet peppers.
Spread asparagus-pepper mixture evenly in baking dish.
Sprinkle with half of the mozzarella cheese.
In a large bowl, whisk together egg, milk, snipped or dried dill, salt, and black pepper until well combined.
Whisk in flour, making sure it is completely combined.
Pour egg mixture over vegetables in baking dish.
Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set.
Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Let stand for 10 minutes before serving.
If desired, garnish individual servings with dill sprigs.
Ginger-Pear or Apple Muffins (via Live Better America)
1 cup whole wheat flour
1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pear or apple
1 cup whole-grain or fiber cereal
1 cup fat-free milk
1 egg or ¼ cup egg beaters
1/4 cup cooking oil (use canola or olive oil for healthy fats!)
2 tablespoons finely chopped almonds
1 recipe Ginger-Cream Spread
⅔ of an 8-ounce container of fat-free cream cheese
1 tablespoon honey
1 tablespoon crystallized ginger or ¼ teaspoon ground ginger
How to Make It:
Preheat oven to 400ºF.
In a large bowl, stir together flour, brown sugar, baking powder, ginger and salt.
Add your fruit of choice, stirring to coat.
Stir together cereal and milk, let stand for 5 minutes.
Stir egg and oil into cereal mixture; add to fruit mixture, stirring just until moistened.
Spray 14 to 16 muffin cups with nonstick cooking spray or line with paper baking cups.
Spoon batter into cups, filling 3/4 full.
Sprinkle with almonds.
Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean.
While muffins are baking, make Ginger-Cream Spread: combine cream cheese, ginger and honey in a small bowl.
Serve muffins warm with spread.