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Pumpkin Coconut Belgian Waffles

Pumpkin Coconut Belgian WafflesA couple of months ago we added a grand new tradition: Belgian Waffle Sunday. Every evening, when all the family is done with their various church schedules, we gather together for a waffle fest.

This meal — much to the chagrin of the avid carnivores among us — includes some variety of waffle (I try to find fun, new recipes or modifications to try) topped with appropriate fruit and/or butter and/or syrup and sometimes whipped cream.

Today we had the pumpkin coconut concoction with sugar free syrup, blueberries, and a squirt of real whipping cream.

I purchased a Waring Double Belgian Waffle Maker (with a large family, double sided is a necessity) and couldn’t be happier. 

Quinoa Mexicana

Ingredients

  • 1 butternut squash, peeled, diced
  • 1 C fresh green beans
  • 1 C frozen corn
  • 1 can black beans, drained, rinsed
  • 1 C quinoa
  • 1 t minced garlic
  • 1 can fire-roasted diced tomatoes
  • 40 oz enchilada sauce
  • 1 C beef broth
  • 3 T Taco Seasoning Mix
  • Shredded jack cheese
  • Greek yogurt
  • Green onions
  • Cilantro

Instructions

  1. Spray slow cooker liberally with nonstick spray.
  2. Add all but the last four ingredients to the slow cooker.
  3. Sir, cover, and cook on high for 4 hours.
  4. Remove lid, stir, and cook uncovered for another 30 minutes.
  5. Fill bowls and top with last four ingredients, as desired.

Notes

Modified from Chelsea's Messy Apron where you can find a million, much better pictures.

http://mormonmomma.com/pumpkin-coconut-belgian-waffles/

Modified from Skinny Pumpkin Pancakes over on Yummy Healthy Easy.

{ 1 comment… add one }
  • Carnie February 18, 2014, 12:12 am

    Yummiest! Thank you!

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