Multi-Grain Waffles

I love Christmas morning and love eating a late breakfast in my jammies!  While breakfast food is so delicious, let's be honest, it isn't exactly good for you.  Traditional waffles are full of butter and are a high carb indulgence but lucky for you they transition to good fats and smart carbs so easily and still yield crisp, nutty-tasting waffles.  This batter also can be used for pancakes.  So try these out this Christmas morning and you won't have to feel quite as guilty as you smother them in syrup!

Multi-Grain Waffles
Servings: 8 servings, 2 waffles each
Prep: 30 minutes
Total: 45 minutes

2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 large eggs, lightly beaten
1/4 cup brown sugar
1 T canola oil
2 tsp vanilla extract

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

Whisk whole-wheat flour, all-purpose flour, wheat germ or cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl.

Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8X8 inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Tip:
MAKE AHEAD TIP:  Wrap any leftovers in plastic wrap and refrigerate up to 2 days or freeze up to 1 month. Reheat in a toaster or toaster oven.

White Bean Soup with Gremolata

Here is a new twist on your typical white bean soup from Cooking Light.  It is an easy addition and adds a fresh, flavorful twist to it.

White Bean Soup with Gremolata
4 Servings

Soup:
2 tsp olive oil
1/2 cup finely chopped pancetta
1 cup prechopped onion
1/2 cup prechopped celery
2 tsp minced garlic
2 cups fat-free less-sodium chicken broth
1/2 cup water
1/4 tsp black pepper
2 (19-ounce) cans cannellini beans, rinsed and drained
1 bay leaf

Gremolata:
1 T chopped fresh parsley
2 tsp grated lemon rind
1 tsp minced garlic

Heat oil in a large sauce pan over medium-high heat. Add pancetta; saute 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; saute 3 minutes or until almost tender. Stir in in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.
To prepare gremolata, combine parsley, rind and 1 teaspoon garlic. Sprinkle over soup.

Calories per serving: 227; Fat 7.6g; Protein 9.8g; Fiber 7.7g, Sodium 710mg

Gluten Free Sugar 'n Spice Dip

Gluten Free Sugan 'n Spice Dip
Prep Time: 15 minutes
Total Time: 15 minutes
Serves 10

1 tablespoon packed brown sugar or honey

1/4 teaspoon ground cinnamon

Dash ground nutmeg

2 containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt

2 1/2 cups cubed honeydew melon (1/2 melon)

1 3/4 cups red raspberries (8 oz) 

 

In small bowl, mix brown sugar, cinnamon and nutmeg. Stir in yogurt.

 

Spoon yogurt mixture into small serving bowl. Sprinkle with additional ground cinnamon. Serve with melon and raspberries.  

 

This dip is also great at this time of year with apple, orange and banana slices. 

Granola Cookie Wedges

Sometimes you just need a something sweet and sometimes that something sweet just needs to be a cookie.  Cookies in moderation are fine, but cookies that are a little healthier are even better!  Give these a try, they are fast and easy because you don't have to scoop out individual cookies and rotate through baking pans.  Throw the dough in one pan, one baking time and enjoy!

Granola Cookie Wedges
Makes 8 servings

1/3 cup dark brown sugar
2 T canola oil
1 T butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking soda
1 large egg white
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup chopped pecans, toasted
2 T semisweet chocolate chips
Cooking spray

Preheat oven to 350 degrees.

Combine first 7 ingredients (through egg white) in a large bowl; stir until well combined. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, nuts and chocolate chips to sugar mixture; stir until just combined.

Scrape the dough into a 9-inch glass pie plate coated with cooking spray and spread to edges using a spatula. Bake for 13 minutes or until set. Cool slightly on a wire rack.  Cut into 8 wedges.

Per serving: 168 calories, 8.6g fat, 2.5g protein, 1.3g fiber

Recipe from Cooking Light

Spiced Cranberry Chutney Crackers

The holidays are upon us and that means lots of parties and lots of food.  Next time you are hosting a party or asked to bring something to a party try out this appetizer.  Everyone loves finger foods and this tastes delicious and you will be surprised at how easy it is!

Spiced Cranberry Chutney Crackers
Prep Time: 30 minutes
Total Time: 4 hours 50 minutes
Servings: 35

1 tsp olive or canola oil
1/4 cup finely chopped onion
1 cup whole berry cranberry sauce
2 T cider vinegar
1 tsp pumpkin pie spice
1 tsp dried thyme leaves
1/4 tsp ground black pepper
Dash hot pepper sauce
3/4 cup fat free or light cream cheese spread
35 wafer crackers

Heat oil in small saucepan over medium-low heat until hot. Add onion; cook 3 to 4 minutes or until softened, stirring frequently.
Add cranberry sauce, vinegar, pumpkin pie spice, thyme, pepper and hot pepper sauce; mix well. Bring to a boil over medium heat. Cook 10 to 12 minutes or until thickened and reduced slightly, stirring frequently. Cool 20 minutes. Cover; refrigerate at least 4 hours or overnight.
Just before serving, spread about 1 teaspoon cream cheese spread on each cracker. Top each with about 1 1/2 teaspoons cranberry mixture. If desired, garnish each with fresh thyme.

Another quicker option is to spread the cream cheese out on a pretty platter, spoon the chutney out over it and then arrange the crackers around the edge. 

Smart Advice For The Holidays

I was sitting in Spin class this morning and during the workout glanced up to the whiteboard behind the instructor.  There was a quote on the board that I decided was perfect advice for the holidays.  "The holidays are about moderation, not deprivation."  Remember that as you get ready to celebrate Christmas and New Years.  You don't have to go without, you don't have to miss out on all of your favorite treats.  Just remember it is all about moderation.  Eat one cookie instead of 5, have one little piece of fudge instead of the entire pan.  You can do it, just remember moderation!!