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 Cooks.com.

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.

Chili

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.

Mashed Potato Skins

This recipe came from the same episode of Rachael Ray as the Buffalo Chicken Sloppy Joes. My husband LOVES these. They feel like you're being bad, but it's far healthier than eating potato skins in a bar.

I made about half the original recipe, and there was plenty for dinner and lots of leftovers!

1 pound yellow potatoes
1/4 to 1/2 cup buttermilk (to your desired creaminess)
2 to 3 Tbsp. bacon bits
2 to 3 Tbsp. chives
1/3 cup sharp cheddar cheese
Salt and pepper to taste

Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cookpotatoes until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, cheese, and bacon bits.

Adapted from: 30 Minute Meals

Buffalo Chicken Sloppy Joes

I saw these on Rachael Ray a a year or so ago and decided they might be worth trying. I like buffalo chicken, my husband loves sloppy joes - it's the perfect combination for us! They are very good - not too hot, and just tangy enough. My one caution: Make sure you let them simmer for a little while after you add the sauce, or you'll end up with soggy bread when you make your sandwich.

I usually serve these with the mashed potato skins from the same episode.

I halved a lot of this recipe because making the original 2 lbs. of meat was just too much for the two of us. But the veggies I kept the same - you can never have too much celery and carrots with your buffalo chicken!

2 Tbsp. EVOO
1 lb. ground chicken
1 carrot, peeled and chopped
1 stalk celery, chopped
1 yellow onion, finely chopped
2 cloves garlic, minced (I used the garlic press on mine)
Salt and pepper to taste

For the sauce:
1 Tbsp. red wine vinegar
1 Tbsp. brown sugar
1/2 Tbsp. Worcestershire sauce
1/4 cup hot sauce
1/2 cup tomato sauce
1/2 cup chicken broth

Heat a EVOO in a large skillet over medium-high heat. Add chicken and break it up . Cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and black pepper, and cook an additional 7 to 8 minutes.

In a medium-sized bowl, combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce, and broth. Pour into the pan and stir to combine. Simmer a few minutes more until sauce thickens.

Pile onto your favorite buns and top with blue cheese, pickles, or whatever toppings you like!

Adapted from: 30 Minute Meals

Cheddar Risotto

I love risotto. It's like the cheesy rice I used to make as a kid, just all grown up. Just about every risotto recipe out there calls for at least 1/4 cup of wine or a bottle of beer, depending on the recipe, but with the little guy on the way, my risotto is strictly a virgin affair. Nevertheless, this recipe, based on this one from Made by Melissa, is fantastic. We added 3/4 cup of peas to give it some green and make us feel like we were being healthy, but feel free to add or subtract veggies as you see fit!1 Tbsp. butter
2 Tbsp. EVOO
1 small onion, diced
1-2 cloves garlic, minced
2 cups Arborio rice
5.5 cups of chicken broth
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
3/4 cup green peas

Pour chicken broth into saucepan and warm.

Heat large saute pan over medium-low heat. Add butter and 2 tablespoons olive oil. Heat just until butter is melted. Add onion and saute for 3-5 minutes, or until union is soft and translucent. Turn heat to medium-high and add garlic. Cook for 30 seconds to 1 minute, just until fragrant.

Add rice and saute for 2 minutes, stirring constantly until opaque, adding more olive oil as necessary to coat the rice.

(At this point, if you're making risotto with alcohol, deglaze the pan with either 1/3 cup of dry white wine or a 12 oz. bottle of beer. Stir until the liquid is just about gone and the alcohol is burned off. Then continue on with the rest of the recipe.)

Turn heat back to medium-low and add the chicken broth one ladle at a time, stirring until liquid is gone before adding another ladle. (You may not use all of the broth.) Risotto should be creamy and slightly al dente.

Remove from heat and stir in cheeses and peas. (If you prefer it sharper, use more cheddar; milder, more mozzarella. It's up to you!)