Jiffy Healthy Waffles

The kids like these healthy homemade waffles lots.  They're quick and easy and they taste great, too!

1 package of Jiffy muffin mix (blueberry, chocolate, whatever)
2 egg whites
1/3 C. milk

Options:
1 scoop protein powder (add more milk to get right consistency)
chocolate chips if you're doing chocolate waffles
fresh or frozen blueberries, maybe?

Could also try... Pumpkin muffin mix?  Banana mix?  Can't really think of anything that wouldn't be good.  And I can think of lots that would be good with chocolate chips. :-)

Combine ingredients, spray your waffle iron liberally (I do it before each waffle) and cook to desired doneness.  Enjoy!

Herb Butter

Kat sent me this recipe forever ago, and we finally got around to trying it.  I still need to practice grilling steaks, but the butter was for sure a keeper and will be repeated.  The only problem is I made WAY too much, so next time, I will just make what I think I will use that night.  Here's the recipe!

1 stick of butter, softened
big pinch of steak seasoning
1 T. rosemary, minced
1 T. thyme, minced
2 T. parsley, chopped
1 garlic clove, minced

Cream together and then roll up in plastic wrap, let harden in the fridge, and enjoy atop steaks and potatoes and anywhere else you can use butter!

White Chicken Chili

My friend Kathleen gave me this recipe, and since slow cookers are a working mom's best friend, I had to try.  I'll be honest... I liked the chili, didn't love it.  Christopher said it was his favorite that he has ever had, so that means that I will for sure make it again.  I also had the leftovers for lunch for the rest of the week and I think that it is one of those recipes that tastes better after a day.  It was very good for sure, and very healthy, just sort of mild, I guess, compared to other chili's I've had.  Maybe that's the point. :-)

White Chicken Chili
1 small onion
1 small can diced green chills
2-3 chicken breasts
3-4 cans of white chili beans and their liquids
1 32 oz container of chicken broth
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. salt
pepper

Optional:
cilantro, garnish
cheese- cheddar, monterey jack, shredded and to top with

Throw everything (except cilantro and cheese!) into the slow cooker and let it go for 8 hours on low.  Shred the chicken before serving!  Top with fresh cilantro and cheese if you so desire.  I had cheddar on hand and that was good, but keeping with the white theme, I think that monterey jack would work, too.  :-) Enjoy!



 

Veggie Spaghetti Squash

My sister Kat was in town a couple of weeks ago for another Ironman event and she had sent me this recipe.  I bought the spaghetti squash with good intentions to use it that weekend, but alas, life happened and the spaghetti squash plans didn't.  I was cleaning out my pantry this morning and found the surviving spaghetti squash hiding in there, and decided to go all out and treat myself to a lunch that actually took a little bit of work.  I am glad that I did because it was delicious, I am still full, and I have had a ton of veggies!  Which is extra good because today is Halloween, and I am sure there will be some candy consumption tonight.  Total aside, but because I don't want to forget, my kids are being ANGELS right now- they cleaned out Christopher's closet (the room is a mess) but they brought every single pillow from the house in there and they are curled up together watching YouTube Minecraft videos.  LOL  Anyway, here's the recipe.

Veggie Spaghetti Squash

Spaghetti Squash, cooked and shredded
olive oil
garlic
onion
tomatoes, fresh preferred but sundried/jarred could work?
feta cheese
basil, fresh and chopped

Options- pick any or all, whatever you have and/or like:
spinach, fresh and chopped (if you have it)
broccoli, roasted or steamed
asparagus, roasted/steamed and chopped
olives, if you are so inclined... I am not

Saute the onion and garlic in some olive oil.  Add the tomatoes and give it a minute or two... then toss in the cooked (and warm) spaghetti squash.  Add whatever other veggies you want, then the feta and basil.  Toss to combine and serve!  Yum!

I only used about 1/4 of the cooked squash, and I eye balled the ingredients... but it worked really well and I am still very satisfied. :-) Enjoy!  And thank you, Kat!