WHOLE WHEAT WAFFLES WITH CHICKEN & SPINACH SAUCE
Steps:
- In a small saucepan, combine soup, spinach, 1/2 cup milk and chicken; cook over medium heat 5-7 minutes or until heated through, stirring occasionally. If desired, stir in additional milk for a thinner consistency. Remove from heat; cover to keep warm., For waffles, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk and melted butter until blended. Add to dry ingredients; stir just until moistened., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Cut each waffle in half. Serve with sauce; sprinkle with cheese.
Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 647mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
CHICKEN AND WAFFLES
Steps:
- Sift together the flour, whole wheat flour, sugar, mustard, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Combine the wet ingredients, dry ingredients, and thyme to form waffle batter.
- Ladle the batter into the waffle iron, following the manufacturer's instructions. While the waffle iron is closed, trim any overflow with the back of a knife. Cook until golden.
- Serve waffles hot, topped with hot Roasted Chicken and a generous amount of hot Dijon Cream Sauce.
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over high heat. Meanwhile, rub the chicken breasts with the clarified butter, salt, and pepper. Place the chicken skin-side down in the hot skillet. Cook for 3 to 4 minutes until the skin is golden and crispy. Turn the breasts over and cook for another minute. Flip the chicken back onto the skin side and place the skillet directly in the oven. Roast for 10 to 12 minutes or until the juices run clear (see Cook's Note*). Remove the skillet from the oven and let the chicken rest for several minutes before slicing (see Cook's Note**).
- Diagonally slice each chicken breast into 3 pieces.
- In a stainless-steel saucepan, combine the cream and thyme. Cook over medium-high heat until reduced by one half. Remove from the heat and whisk in both Dijon mustards and salt. Serve warm.
- The sauce can be stored in a covered container in the refrigerator for several days. Reheat over gentle heat while stirring constantly.
WHOLE WHEAT WAFFLES
Make and share this Whole Wheat Waffles recipe from Food.com.
Provided by Mere2LuLa
Categories Breakfast
Time 50m
Yield 12 waffles, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the flour, sugar, baking powder, salt and nutmeg.
- In a separate glass or metal bowl, beat the eggs. Add the milk, applesauce and oil and mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined and moistened. Try not to over-mix or the waffle will have a tougher consistency.
- Cook the waffles to golden brown according to the instructions on your waffle maker. Mine tells me NOT to spray the plates with any cooking spray and my waffles still never stick. But I know some ask you to spray the plates with cooking spray, so be sure to check the manual.
Nutrition Facts : Calories 233.9, Fat 7, SaturatedFat 1, Cholesterol 71.5, Sodium 284.6, Carbohydrate 36.4, Fiber 3.2, Sugar 2.4, Protein 8
WHOLE GRAIN WAFFLES WITH BLACKBERRY SAUCE
Sweet, healthy, and easy breakfast. Once waffles are all cooked, add a little amount of butter and spread sauce onto waffles. Enjoy!
Provided by DanaeCharlebois
Categories Breakfast and Brunch Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Prepare the cooking surface with cooking spray.
- Beat flour, milk, eggs, vegetable oil, baking powder, and salt together in a bowl using an electric mixer until batter is thoroughly mixed.
- Pour about 1/4 cup batter per waffle into the preheated waffle iron and cook according to manufacturers' instructions.
- Stir blackberries together in a saucepan over high heat until heated through, 3 to 4 minutes. Decrease heat to medium and add sugar, cornstarch, and lemon juice to blackberries; cook and stir until sauce is thickened, about 5 minutes.
Nutrition Facts : Calories 574.8 calories, Carbohydrate 78 g, Cholesterol 102.8 mg, Fat 24.6 g, Fiber 11 g, Protein 16.4 g, SaturatedFat 5.4 g, Sodium 745.5 mg, Sugar 26.2 g
WHOLE WHEAT CHOCOLATE WAFFLES
Bored of peanut butter and Nutella® sandwiches? Say hello to chocolate-filled waffles for your wholesome and delicious breakfast or brunch!
Provided by Kristina S.
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 18m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk all-purpose flour, whole wheat flour, flax seeds, hemp seeds, baking powder, cinnamon, and salt together in a bowl.
- Whisk 1/2 cup warm milk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour over flour mixture; mix until batter is just combined.
- Combine 1/4 cup milk, brown sugar, cocoa powder, and butter in a small microwave-safe bowl. Heat in the microwave until butter is melted, 20 to 30 seconds. Stir well until sauce is smooth. Pour half of the sauce into another bowl; set aside.
- Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
- Spread a thin layer of batter in the iron using a spatula. Pour some of the chocolate sauce on top. Cover with another layer of batter. Close and cook until golden brown, 3 to 5 minutes. Repeat with remaining batter.
- Drizzle reserved chocolate sauce over waffles before serving.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 39.6 g, Cholesterol 104.3 mg, Fat 13.1 g, Fiber 4.9 g, Protein 10.6 g, SaturatedFat 4.3 g, Sodium 533.5 mg, Sugar 12.6 g
PECAN WHOLE-WHEAT WAFFLES WITH CHERRY SAUCE
Who knew you could easily make your own homemade cherry sauce to go with your favorite waffle? I used frozen dark sweet cherries, and it was very good, but I bet if cherries were in season and you used fresh it would be even better. I used twice the pecans the recipe called for because I love them, and I heated them in the oven at around 350 until toasted. This recipe came from Family Circle All-Time Favorite Recipes. YUM!
Provided by AmyZoe
Categories Sauces
Time 55m
Yield 5 waffles, 3-5 serving(s)
Number Of Ingredients 15
Steps:
- Cherry Sauce: Combine cherries with maple syrup and honey in a small saucepan.
- Bring to simmering (meanwhile, start toasting your pecans for the waffles and make the waffle batter).
- Dissolve cornstarch in water and stir into cherry mixture.
- Cook, stirring, 1 minute or until thickened.
- Remove from heat.
- Makes 2 1/2 cups.
- Waffles: Heat waffle iron. Heat oven to 225. (I heated my oven at 350 to toast the pecans and didn't bother heating at 225 because there weren't any leftovers to keep warm).
- Combine flours, toasted pecans, baking powder, nutmeg, and salt in a large bowl.
- Make a well in the center.
- Whisk butter and brown sugar in a medium-size bowl until blended.
- Whisk in eggs and milk.
- Add to well and stir to blend.
- Let stand 5 minutes.
- Coat waffle iron lightly with nonstick cooking spray (if my iron needs coating, I use my butter wrappers to coat instead because I prefer the butter flavor and it makes good use of all the butter).
- Spoon batter onto iron.
- Cover and cook 4 minutes or until browned.
- Remove waffles. Stack between sheets of waxed paper on a baking sheet and keep warm in heated 225 oven (I skipped this step).
- Repeat with remaining batter and serve with sauce.
- Combine flo.
Nutrition Facts : Calories 1009.5, Fat 29.2, SaturatedFat 9.6, Cholesterol 175.6, Sodium 606.6, Carbohydrate 175.5, Fiber 8.5, Sugar 96.9, Protein 19.9
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