Type what you have

Ingredients

• ✓ multigrain bread
• avocado
• red onion
• cilantro
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place bread slices on a baking sheet under the preheated broiler until toasted, 1 to 2 minutes.
3. 3 Mix together mashed avocados, red onion, and cilantro in a bowl. Spread on toasted bread and sprinkle with Parmesan cheese.
4. 4 Return to broiler until cheese is melted, 2 to 3 minutes.

By Charles Wees

Ingredients

• ✓ multigrain bread
• butter
• cajun seasoning
• parmesan cheese
• onion powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bread cubes in a large bowl; drizzle butter over cubes. Toss to evenly coat. Sprinkle half the Cajun seasoning, half the Parmesan cheese, and half the onion powder over cubes; toss to coat. Spread coated bread cubes onto the prepared baking sheet; sprinkle remaining Cajun seasoning, Parmesan cheese, and onion powder onto cubes.
3. 3 Bake in the preheated oven for 7 minutes; stir and continue baking until crisp, about 8 more minutes.

By Jenny

Ingredients

• ✓ multigrain bread
• egg
• milk
• orange juice
• orange zest
• vanilla extract
• sugar
• salt
• cinnamon
• nutmeg
• butter

Instructions

1. 1 Place bread in a flat bottomed dish. Whisk together the eggs, milk, orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg in a mixing bowl. Pour egg mixture over bread, and refrigerate until bread absorbs the liquid, about 10 minutes.
2. 2 Melt butter in a large non-stick skillet over medium heat. Place bread into skillet. Cook until golden, about 3 minutes per side.

By Paula Bee

Ingredients

• ✓ multigrain bread
• vegetable oil
• zucchini
• onion
• garlic
• milk
• ground turkey
• oregano
• salt
• black pepper
• nutmeg
• egg
• parmesan cheese
• parsley
• all-purpose flour
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.
3. 3 Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.
4. 4 Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.
5. 5 Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.
6. 6 Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

By Kim

Ingredients

• ✓ multigrain bread
• butter
• egg
• avocado
• lemon juice
• cayenne pepper
• sea salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
2. 2 Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
3. 3 Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

By Barbara Sauermann

Ingredients

• ✓ multigrain bread
• buffalo meat
• onion
• tomato
• egg
• mustard powder
• salt
• black pepper
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Crumble bread into crumbs; set aside. Combine ground buffalo, onion, tomatoes, bread crumbs, egg, mustard, salt, and black pepper in a large bowl until well mixed.
3. 3 Form meat mixture into a loaf shape about 8x4-inches; place in the center of the prepared baking dish. Spread ketchup evenly across top and sides of meatloaf.
4. 4 Bake in the preheated oven until meat is no longer pink and ketchup forms a glaze over meatloaf, about 1 1/2 hours. An instant-read thermometer inserted into center of meatloaf should read at least 165 degrees F (74 degrees C). Let stand 10 minutes before serving.

By ellenmoriah

Ingredients

• ✓ multigrain bread
• ground turkey
• white mushroom
• egg
• green onion
• bacon
• hot sauce
• garlic
• salt
• black pepper

Instructions

1. 1 Mince bread in a food processor and transfer crumbs to a bowl. Add turkey, mushrooms, egg, green onions, bacon, hot sauce, garlic, salt, and pepper. Mix well and divide into 4 portions. Form each portion into a patty.
2. 2 Preheat a grill for medium heat and lightly oil the grate. Cook patties until no longer pink in the center, 12 to 14 minutes.

By shannadale

Ingredients

• ✓ multigrain bread
• margarine
• carrot
• celery
• onion
• parsley
• sage
• black pepper
• egg replacer
• water
• vegetable broth
• chicken-style seitan
• chickpea gravy
• puff pastry

Instructions

1. 1 Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
2. 2 Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
3. 3 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
4. 4 Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water.
5. 5 Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.

By ChristinaW

Ingredients

• ✓ multigrain bread
• elbow macaroni
• spinach
• butter
• onion
• garlic
• basil pesto
• all-purpose flour
• black pepper
• salt
• milk
• cheddar cheese
• parmesan cheese
• asiago cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Add baby spinach to the pot in the last minute of cooking; drain.
3. 3 Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
4. 4 Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
6. 6 Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
7. 7 Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.

By Phoebe