Thursday, February 25, 2010

Apple Cinnamon Belgian Waffles

With more winter weather raging outside, tonight was supposed to be pumpkin waffles. I could have sworn I had a can of pumpkin waiting in the pantry. But when I got in there, no pumpkin to be found. So I decided there was no time like tonight to try apple cinnamon waffles. We weren't disappointed, especially when they were topped with warm maple syrup. They were a cross between waffles and apple dumplings - two great things to have for dinner!

(I promise, a picture is coming. But, to be honest, they look like any other Belgian waffle!)

1 cup flour
2 tsp. baking powder
2 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 cup milk
1 egg
1 Tbsp. melted butter
1 shredded apple
1 tsp. vanilla
Nonstick cooking spray

Heat waffle iron and spray with nonstick cooking spray.

Combine flour, baking powder, sugar, salt and spices in a medium bowl and set aside. In a separate bowl, combine milk, egg, butter, apple, and vanilla. Add dry ingredients, stirring until well moistened (batter will be lumpy). Pour onto greased, hot waffle iron. Bake until cooked through according to waffle iron directions.

Makes 4 Belgian waffles.

WW Info:
4 Points per waffle

Adapted from

Chili-Lime Chicken Tacos

I saw these tacos listed on Lovestoeat's Weblog, one of my favorite food blogs. This recipe is a great combination of tasty and healthy. Plus you cook these in your crockpot, so it makes life nice and easy. I made these in a 2-quart slow cooker; if you use a larger model, you may want to increase the recipe quantities or adjust the cook time accordingly.

1 lb. boneless, skinless chicken breasts
3 Tbsp. lime juice
1 Tbsp. chili powder
1 cup chunky salsa, plus additional for topping
1 package flour tortillas
Sour cream, shredded lettuce, cheese, and other favorite taco toppings

Place the chicken slow cooker. Combine lime juice and chili powder and pour over chicken. Cover and cook on low 5-6 hours or until chicken is tender and cooked through.

When chicken is cooked, remove from slow cooker and cool slightly. Shred and return to the slow cooker and stir in salsa. Cover and cook on low an additional 30 minutes or until heated through. Serve in tortillas with desired toppings.

WW Info:
7 Points for two tacos - two shells and 3 oz. chicken. Add additional Points for any additional toppings.

Adapted from Lovestoeat's Weblog.

Monday, February 22, 2010


When it's cold outside, I love a big pot of hot chili. Traditionally I'd been pretty basic with my recipe - tomato juice, ground beef, onion, garlic, green pepper, and spices. And while they're all still in this recipe, it has SO much more.

3 ancho chiles, stemmed and seeded (I found these dried peppers in the Hispanic section of my grocery store, hanging on a high shelf)
1 quart beef broth
2 Tbsp. extra virgin olive oil
1 green pepper
1 small onion
4 gloves garlic
1 lb. ground beef
1 bottle beer
2 ounces semi-sweet baking chocolate
3 28-oz., cans crushed tomatoes
1/2 tsp. cumin

In a medium saucepan, bring chiles and beef broth to a boil over high heat. Once it reaches a rolling boil, reduce heat to medium and simmer until chiles are softened, around 10 minutes.

In a large stock pot, heat EVOO, and saute green pepper, garlic, and onion until softened. Add ground beef and cook through, chopping into small pieces. Once beef is cooked, deglaze the pan with beer. Add chocolate. Allow chocolate to melt, beer to cook down, and mixture to thicken.

Once chiles have reconstituted, place peppers in blender with 2 ladles of the broth and puree. Pour pepper puree and remaining broth into stock pot. (IMPORTANT: Don't add all of the broth to the blender or you'll end up with pepper water all over your kitchen. I speak of that which I know firsthand.) Add tomatoes, cumin, and salt and pepper. Allow to cook for 1-2 hours or until it reaches desired thickness.

WW Points: 3 Points per 1-cup serving

Long Time No Type

Wow, it has been a LONG time since I posted anything. But, in my defense, a lot has happened. I was pregnant, due December 23, but was put off work the week before Thanksgiving due to gestational hypertension with a risk of pre-eclampsia. Nicholas stayed put until making his induction-led arrival on December 13, 2009 at 6:06 am. Since then, I've been learning the way of the new parent. When I cooked, it was primarily things that I've tried before.

Until recently. At my 6-week checkup I got the go-ahead that all was well, except my blood pressure. So I decided I would blow the dust off my old Weight Watchers materials and hit the kitchen again. But when it comes to eating healthy, I have one rule: I don't want it to taste like I'm eating healthy. That means no poached fish or grilled chicken and steamed broccoli. Give me flavor. Give me taste. Give me cheese! So while these recipes won't give you 4 Point dinners, they will keep your taste buds satisfied.