Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin French Toast Bake

by

This delicious dish is made from whole grain bread, pumpkin, pecans, and a touch of maple syrup. It’s a great “breakfast for dinner” option that will fill you up on a chilly evening.


Pumpkin French Toast Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 servings
Servings
12 servings
Pumpkin French Toast Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Spray a 9x13” casserole pan with non-stick spray or line with parchment paper.
  2. Cut whole grain bread slices into 1-inch cubes. Place bread cubes into the casserole pan.
  3. In a large bowl, whisk together eggs, milk, vanilla, pumpkin pie spice, and pumpkin puree until well combined. Pour mixture over bread until all bread is covered. Cover and refrigerate for 15 minutes or overnight.
  4. When ready to bake, preheat oven to 350 degrees F. Mix together brown sugar and pecan halves. Uncover casserole. Using clean hands, top with sugar and pecan mixture. Bake for 35 to 45 minutes or until golden brown and no longer wet.
  5. Serve with maple syrup.
  6. Store leftovers in the refrigerator for a couple of days.
Recipe Notes

Pumpkin Nut Muffins

by

Fall and pumpkins go hand in hand. Make these Pumpkin Nut Muffins for the perfect breakfast, addition to lunch, or afternoon snack!


Pumpkin Nut Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
22 muffins
Servings
22 muffins
Pumpkin Nut Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
22 muffins
Servings
22 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the vanilla cake mix, pumpkin puree, pie spice, cinnamon, and vanilla extract until thoroughly combined.
  3. Stir in the chia seeds and pecan pieces.
  4. Line a muffin tin with liners and distribute evenly across 22 muffin wells.
  5. Bake for 15-18 minutes
Recipe Notes

Pumpkin Pie Oatmeal

by

Let’s put those pumpkin carving leftovers to use with this Slow Cooker Pumpkin Pie Oatmeal! Simply place all the ingredients in the pot, turn the cooker on 6-8 hours and let your house begin to smell like fall!


Pumpkin Pie Oatmeal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Pumpkin Pie Oatmeal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Ingredients
Servings:
Units:
Instructions
  1. Add all the ingredients into slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
  2. After cooking, give the mixture a good stir as the oats will settle to the bottom. Portion into a bowl and serve.
  3. Optional: top with pecans, maple syrup and almond milk.
Recipe Notes

*Toppings are not calculated into the nutrition facts.

How to make your own pumpkin puree

Iced Fruit Cake Bars

by

A springtime twist on a fruit cake, these iced fruit cake bars feature more tropical fruits along with some delicious icing! The star of this recipe really is the ultra fluffy icing that tops off these dense cake bars.


Iced Fruit Cake Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
16
Servings
16
Iced Fruit Cake Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
16
Servings
16
Ingredients
Cake Bars
Icing
Servings:
Units:
Instructions
  1. Wash your hands and preparation area.
  2. Preheat oven to 350 Degrees F.
  3. In a large bowl, combine the dry ingredients first. Then add in the mashed bananas, pineapple, and milk until well combined. Fold in chopped pecans.
  4. Pour into a lightly greased 9x13 inch pan and spread evenly. Bake for 30-35 minutes or until an inserted toothpick comes out clean.
  5. After the cake has cooled, combine the thawed whipped topping and skim milk until smooth. Add in pudding mix and mix until well combined.
  6. Store covered and in the refrigerator.
Recipe Notes

Iced Fruit Cake Bars Nutrition Facts Serving size (106g) servings per container 16 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 39 g 14 % Dietary Fiber 2 g 7 % Total Sugars 13 g Added Sugars 6 g 12 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 96 mg 8 % Iron 2 mg 10 % Potassium 165 mg 4 %

Soft Pumpkin Spice Drops

by

santas-slimmed-down-pumpkin-spice-dropsPumpkin desserts aren’t only for the fall months! This recipe for Soft Pumpkin Spice Drops is a great way to use that leftover can of pumpkin puree. These tasty cookies are also a great way to help keep Santa slim and for everyone to enjoy a healthier dessert this holiday season.

 

 

 

[Read more…] about Soft Pumpkin Spice Drops