Pumpkin Waffles with Buttermilk Syrup

Hi Friends and Family-I know what its like to be busy with work and life but still want to eat great tasting meals. I also know what its like to be overweight and want to do something to change that. Over the past couple years I found a way to eat great food and lose that weight. I guess with all of those factors and the fact that I Attended Culinary Arts School, Nature's BodyCare thought I would be a great Chef Consultant for them. I will periodically send out yummy recipes that I have found or created. Some will show you ways to make healthy food without having to sacrifice any of the taste, others will just tantalize your taste buds.

These two recipes combined really are a little piece of heaven in your mouth, enjoy!! ~Jamie

Pumpkin Waffles

2 1/2 c flour ( I use half whole-wheat, half all-purpose)

1/3 c packed brown sugar

1 T cinnamon

1 tsp ginger

1/4 tsp cloves

1/2 tsp salt2

1/4 tsp baking powder

1 tsp baking soda2 c buttermilk

1 c pumpkin puree

6 T oil

4 eggs, seperated

Directions:Sift together flour, sugar, spices, salt, baking powder and baking soda. Set aside. Combine buttermilk and pumpkin. Stir in canola oil and egg yolks. In a large glass or metal bowl, beat egg whites with a hand mixer or beater until you have stiff peaks (when you lift beater out of bowl, mixture stays pointy in peaks). Stir dry ingredients into pumpkin mixture till just combined. Fold in egg whites. Cook in waffle iron. Leftovers freeze and toast well.

Buttermilk Syrup

1 cube butter1 cup sugar

1/2 cup buttermilk1 tsp vanilla

1/4 tsp salt

Combine and bring to a boil.

Add 1 tsp baking soda, stir and boil for 1 minute.

Creamy White Chili

Another hit from Jamie the Titanium Chef! If we had a five spoon rating that would describe this one, but we will have to use 4 spoons for now.

Creamy White Chili
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 Tbsp. vegetable oil
2 cans (15.5 ozs each) great northern beans, drained
1 can (14.5 oz.) chicken broth
2 cans (4 ozs each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Serves 7.
**To make it lower in fat use light or low fat sour cream and milk instead of whipping cream. I make it this way every time and it tastes great!