A 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.
- 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
- Spray slow cooker liberally with nonstick spray.
- Add all but the last four ingredients to the slow cooker.
- Sir, cover, and cook on high for 4 hours.
- Remove lid, stir, and cook uncovered for another 30 minutes.
- Fill bowls and top with last four ingredients, as desired.
Modified from Chelsea's Messy Apron where you can find a million, much better pictures.
Modified from Skinny Pumpkin Pancakes over on Yummy Healthy Easy.