Sweet Potato Waffles

I have been into the waffle maker lately, as I have been trying out homemade workout nutrition.

Makes one Waffle

2 sweet potatoes  (remove the skins)
1 egg
splash of vanilla
pinch of cinnamon
handful of raisins
handful of chopped almonds
1 tablespoon of Chia seeds

Mash sweet potatoes and combine the rest of ingredients.

Spray waffle maker with Pan.  Cook for 15 minutes.

These were amazing!!!!

Chicken Salad-no mayo

Use left over chicken from whole chicken dinner.

Chop chicken into small bites

Dice half onion and a few celery stalks

Mix together a few tablespoons of nonfat yogurt, teaspoon of Dijon mustard, half teasoon of honey. Add teaspoon of pepper and Old Bay seasoning. Pour over veggies and chicken. 

Stir

I couldn't even tell he difference.

Gluten Free Oat Waffles

 

Author: Cookie and Kate

Recipe type: Breakfast

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

 

These light, crispy-on-the-outside, fluffy-on-the-inside waffles are my favorite waffles! They just happen to be gluten free (and heart healthy), too. The waffles are made entirely with oat flour, which you can easily make yourself (see note). Recipe yields 3 to 4 round, 7-inch Belgian waffles, or 6 small, square Belgian waffles (the size shown here).

INGREDIENTS

• 1½ cups oat flour*
• 2 teaspoons baking powder
• ½ teaspoon salt
• Pinch of cinnamon, optional
• ¾ cup room temperature milk of choice (light coconut milk, nut milk, cow's milk)
• ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
3. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you're ready to serve.
4. Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!

Brownie Mix-DIY

I was running low on groceries last week. There was "nothing" to eat in the pantry. I decided to try making brownies from scratch as there was some coco in the pantry.

1 1/4 c. flour
2/3 c. cocoa powder
1 tsp. baking powder
3/4 tsp salt
2 c. sugar
3 eggs
1 tsp. vanilla extract
1 c. melted butter

Mix dry ingredients together. Add eggs, butter & vanilla.
Mix and pour into a greased 9 x 13 pan.
Bake at 350 degrees for 22-25 minutes.

These were just as good as the box brownie mix. All ingredients are usually on hand.
I am looking forward to making these again, to pair with some vanilla ice cream.

Italian Sausage Soup

8 oz of how or sweet turkey Italian sausage
2 cups of chicken broth (homemade, of course)
1 (14.5 oz) can of diced tomatoes with basil, garlic & oregano
3/4 cup of uncooked small shell pasta
2 cups of spinach
2 tablespoons of grated fresh Parmesan or Romano Cheese
2 tablespoons of chopped fresh basil


Heat a large saucepan over medium hear.  Remove casings from sausage.  Add sausage to pan, cook about 5 minutes or until brown.

Add broth, tomatoes, and pasta to pan.  Bring to boil over high heat.  Cover, reduce heat and simmer for 10 minutes or until pasta is done.

Remove from heat, stir spinach until wilted. Sprinkle each serving with cheese and basil.

This soup has a simmered all day flavor but takes only about 20 minutes to prepare.  I will be adding this to the rotation.  It was quick, easy and delicious.  I cannot wait until I have fresh tomatoes from the garden.

Low fat:  7.1g
17.4: grams of protein

Veggie Crockpot Lasagna

Ingredients

• 
  
• 4 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
• 1 15 oz container ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1 tablespoon dried italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 1 box lasagna noodles (uncooked-the boil kind)
• 2 cups mozzarella cheese, grated

Preparation - 3 layers 

1. 1. Chop vegetables or pulse in food processor.
2. 2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. 3. Pour half of the pasta sauce in the bottom of a crock pot.
4. 4. Butter Noodles with 1/3 Ricotta mixture & place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. 5. Add 1/3 of chopped veggies & mozzarella cheese
6. 6. Repeat with another layer of buttered noodles, followed by 1/3 ricotta mixture and 1/3 chopped vegetables.
7. 8. Repeat with another layer of buttered noodles & the rest of ricotta mixture and the rest of veggies
8. 7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
9. 8. Cook on low for 4 hours.
10. 9. Serve.

This is almost as good as my Portuguese Lasagna... almost.

Tomato Basal Garlic Soup w/Italian chicken

3 cups of chicken broth
2 handfuls of Orzo pasta
1 chicken breast
1/2 of tomato
1 clove of garlic
10 basal leaves cut in strips
half cup flower
1 teaspoon of Italian season
dash of salt
dash of pepper
dash of garlic salt
1 teaspoon of olive oil
1 egg
1 lemon

Boil chicken broth.  Add pasta

Combine tomato, basil, garlic mixture and put in fridge.

Cut chicken breast in strips
Combine flour, teaspoon of Italian seasoning, dash of salt, dash of pepper, dash of garlic salt.  Dip chicken strips in powder 1st, egg 2nd.  Cook on med 2-3-minutes per side.  Flip and squeeze lemon.

Put heaping tablespoon of tomato basil garlic mixture in bottom of bowl.  Ladle chicken broth over mixture.

Serve with chicken strips, veggie and side salad. Enjoy! This was excellent!!!  The picture does not do this meal justice.

Baked Oatmeal Snack Bars

Ingredients
1.5 cups rolled oats
1/2 cup chopped walnuts [or any nuts you like]
1/2 cup dried fruit (any you like – raisins, cranberries, dates, figs)
1/4 cup seeds (any you like – sunflower, pumpkin, flax, sesame)
1 tsp cinnamon
1 tsp kosher salt
1.25 cups skim milk
1 egg
1 tsp vanilla

Method:
Preheat oven to 350*
Mix dry ingredients.
Mix wet ingredients.
Pour wet into dry. Stir to combine.
Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
Bake for 40 minutes.
Cut into 9 squares.

Makes 9 servings . Each bar is appx. 170 calories, 3 grams fiber and 5 grams protein. [Cut into 12 squares reduces calories to about 125 calories per square]

While delicious, the only sweetness in these comes from the dried fruit. Add in 1/4 – 1/2 cup brown sugar if you like.

These were really good.  These are my new substitute for Cliff Bars.

Chicken N Dumplings

l lb skinless, boneless chicken breast 

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced
1 teaspoon of pepper
1 teaspoon of cumin 
1 teaspoon of parsley

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

This was so good on a cold rainy day, I forgot to take a picture.  Leftovers were good too.

Hot Chocolate

2 1/2 cups milk
1/2 teaspoon brown sugar
3 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon maple syrup
1/2 teaspoon honey
1/2 teaspoon vanilla extract
1/2 cup milk

Directions

Heat 2 1/2 cups milk in a saucepan over medium heat until steaming, about 5 minutes. Stir in brown sugar, maple syrup, honey, and vanilla extract. Bring to boil and stir in cocoa powder. Remove from heat and add the remaining 1/2 cup milk. Return saucepan over heat and simmer until heated through, about 2 minutes more. Ladle into cups to serve.  Add marshmellows.

Crockpot Green Beans

32 oz fresh Green Beans

6 oz. French Fried Onions, divided

1 can Cream of Mushroom Soup

1 onion 

1/2 cup of fresh peppers

4 oz of mushrooms

2/3 cup milk

1 tsp. soy sauce

1/2 tsp. Worcestershire sauce

1 Tsp. garlic powder

1/8 tsp. pepper

1/4 cup of fresh Parm cheese

Spray bottom of crockpot

Add Green Beans to crock pot

Saute onions, mushroom & peppers.  Add sauteed veggies to green beans.

Combine cream of mushroom soup, milk, soy sauce, Worcestershire sauce, garlic powder, pepper & half canister of onions.

Add mixture to veggies & stir.

Top with remainder of french onions & parm cheese.

Turn crock pot on high for 2 hours or low for 4 hours.

Honey Garlic Crockpot Chicken

4 skinless, boneless chicken thighs

1/2 cup soy sauce

1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil1
 tablespoon sesame seeds-optional
1 chopped onion-optional
1 chopped bell pepper-optional                                                


Put chicken thighs at the bottom of the crock pot.  Frozen chicken is ok.
Combine soy sauce, ketchup, honey, garlic basil & seeds in a bowl.  Whisk.
Pour mixture over chicken.
Cook on low for 8 hours.

Serve over rice or quinoa.  Add extra sesame seeds if you wish.

This was really easy (minimal chopping) & all of the ingredients were  household staples.  I will make this again.  I could have added an onion and bell pepper for more veggies.  I had leftover sauce. I saved this for a BBQ marinade later in the week.

Crockpot Potato Soup

                       

10 red potatoes, cut into cubes                                                                            

3 tablespoons all-purpose flour

3/4 cup real bacon bits

1 small red onion, chopped

1 clove garlic, minced                                                                            
**2 tablespoons chicken bouillon granules

1 tablespoon ranch dressing mix **See recipe                     

2 teaspoons dried parsley                                                   

1 teaspoon seasoned salt                                                   

1/2 teaspoon ground black pepper
**3 cups water (I used 3 cups of homemade chicken broth)
1 cup half-and half    
1 cup shredded chicken (optional)                                            

1/2 cup shredded Cheddar cheese, or to taste

1/4 cup chopped green onion, or to taste 

Ranch Dressing Mix

 To make it, simply combine and store in an airtight container: 1/4 cup dried chives 1/4 cup dried parsley 1/4 cup dried dill weed 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon salt 1 tablespoon ground black pepper
 

 Directions

1. Put potatoes in the bottom of your slow cooker crock. 
2. Scatter flour over the potatoes; toss to coat.
3. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
4. Pour water into the slow cooker.
5. Cook on Low 7 to 9 hours.
6. Pour half-and-half into the soup; cook another 15 minutes.
7. Garnish with Cheddar cheese and green onion to serve.

Serve with a wedge salad.

This was another A+ crock pot meal.
I rarely eat bacon, so this was a real treat.
This was a real hearty meal as we get into fall.
It tasted great re-heated the next day.

Crockpot Apple Oatmeal

Ingredients

• 2-3 apples, peeled, cubed (be sure to peel the apples)
• 1 cup of steel cut oats
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp brown sugar
• 3 cups milk (I used 1%)
• extra brown sugar

Instructions

1. Start by peeling and chopping the apples and put them in the crock pot
2. Add the oats, cinnamon, nutmeg, brown sugar, and milk to the crock pot
3. Stir
4. Cover your crock pot and turn on low for 3 hours
5. Optional-stir every hour
6. Turn crock pot to warm for the remainder of the night
7. Sleep well
8. Wake up, stir oatmeal
9. Put oatmeal in individual bowls, sprinkle additional brown sugar on top of each bowl, and enjoy!

 This was an excellent breakfast.  I could have cut the recipe in half for just the 2 of us. 

Italian Sausage Pasta Sauce

3 Italian sausage links, sliced (I boiled and took off their casings for lower fat content)                     

1 cup finely chopped onions (2 medium) 

*1 cup of diced bell pepper

* 1/2 cup of diced anaheim pepper

*1 teaspoon fresh basil leaves                   

1 teaspoon dried oregano leaves          

Dash of salt            

6 cloves of garlic, minced               

6 oz can of tomato paste

handful of diced mushrooms

*1 jar of homemade tomato sauce

*1 jar of homemade pasta sauce                       

Add ingredients to crock pot.  Cook for 10 hours.

*Some of the fresh veggies came from the back yard.  Tomato sauce & pasta sauce were made several weeks back & frozen.

Add to favorite cooked pasta, over rice, or in a hoagie bun.