Wacky Worldly Waffle Wednesday: Brazil

I asked The Boy where we should take inspiration from for our next waffles, and he chose Brazil.

I decided to make cheese-stuffed waffles to harken to Brazilian Cheese Bread, and found this fascinating Brazilian Chicken Salad that I thought would be fantastic on top of the waffles.  I really love the salad, and there is a lot leftover, so there will be some in my lunch tomorrow, at least!  The kids thought that the red onion was a bit much, but I thought that it was necessary.

I am looking forward to deciding where we will find waffle inspiration next!

Cheesy Waffles with Brazilian Chicken Salad

Cheesy Waffles

2 c flour
4 tsp baking powder
2 eggs
1 3/4 c skim milk
1/2 c oil
8 slices Mozzarella cheese

Brazilian Chicken Salad

2 c chopped chicken breast, cooked and cubed (I used rotisserie chicken)
1 can corn, drained
1 c frozen peas, thawed
1 green apple, cubed
1/3 c raisins
1/2 small red onion, diced
1 1/2 c non-fat plain yogurt
1/2 c Miracle whip
3 c shoestring french fried potatoes (don't leave these out!)

Prepare the waffle batter by mixing together all ingredients but the cheese.  Preheat a waffle iron.  Place a small amount of waffle batter on the preheated iron, just enough to cover the bottom.

Place a slice of cheese on top of the layer of batter and spoon on just enough more batter to cover the cheese.

Continue cooking the waffles until all the batter is used, and keep warm by placing foil over them on a plate (or, if available, have an oven set to warm to keep them in).

Meanwhile, make the chicken salad.  Cook the french fries according to directions on the bag (I cooked about half a bag, which was approximately 3 c).  Combine all other ingredients in a large bowl, stirring to coat with the yogurt and Miracle whip.  When the french fries are cooked, stir about half of them into the salad.  (This makes extra salad.  You could cut the recipe in half if you don't want leftovers.  I do)

To serve, place a scoop of salad on top of a waffles, and sprinkle a few of the remaining french fries on top.  Enjoy.

Lunches: 1.8.14

We had grilled ham & cheese sandwiches for dinner, and there are leftovers for lunches.

Grilled Ham & Cheese: 35g, Kale & Spinach chips: 12g. Chocoboy: 6g, apple slices: 4g, Dick & Jane snacks: 18g

The Boy has grilled ham & cheese on homemade bread, kale & spinach chips from The Better Chip (review coming soon!), apple slices, Dick & Jane Educational snacks, and a couple Choco-Boy biscuits from the Asian market.  He has a Envirokidz cereal bar for snack (not pictured, 21g)

The Girl has grilled ham & cheese on homemade bread, kale & spinach chips from The Better Chip, pear slices, Dick & Jane Educational snacks, and a couple Choco-Boy biscuits.  She has an Envirokidz cereal bar for snack (not pictured)

Lunches: 1.7.13

Tuesday lunches, which also have some treats from the Asian grocer we visited this weekend.

Sandwich: 40g, broccoli: 1g, Fruit jelly: 5g, apple slices: 6g, Corn chips: 10g

The Boy has a sandwich with homemade bread, liverwurst, spinach, salami, and Cabot cheddar, along with broccoli, a little fruit jelly from the Asian grocer, along with apple slices and some corn chips from The Better Chip (review coming soon!).  His snack is an Envirokidz cereal bar (not pictured, 21g)

The Girl has a sandwich on homemade bread with Miracle whip, ham, spinach, and Cabot cheddar, along with broccoli, a fruit jelly, half a pear, and Spinach & Kale Chips from The Better Chip.  Her snack is an Envirokidz cereal bar (not pictured).

Lunches: 1.6.14

We had a trip to an Asian grocer this past weekend, and we picked up some fun treats.

Wrap: 20g, Broccoli: 1g, apple: 5g, raisins: 15g, Choco-Boy: 5g

I can't even.. they are too cute.

The Boy has a wrap with liverwurst, salami, spinach, and feta, along with some broccoli, raisins, and apple slices, and a small treat of Choco-Boy biscuits, which are adorable and shaped like mushrooms.  I mean, how could I resist that?  His snack is a cereal bar (I picked up some Envirokidz bars at another store - the kids begged, because they have baby cheetahs on them! - Not pictured, 21g)

The Girl has a wrap with Miracle whip, spinach, ham, and Cabot Cheddar, along with some broccoli, apple slices, pear slices, and some strawberry Pocky.  Her snack is also a cereal bar (not pictured)

Recipe: Roasted Winter Squash Soup

As part of my goals for the new year, I want to get back to posting more recipes.  I am still cooking a lot, but haven't been as good at sharing my recipes, and I do so love to share.

It has been ridiculously cold here in Vermont, and I know others are also feeling the chill.  What better for a warm-you-up dinner than a Roasted Winter Squash soup?

I had some leftover winter squash from my CSA (Oh, how I miss my weekly veggie pick up.. they didn't have a good enough season to offer a winter CSA this year.  I'm hoping for next year!)  and decided to use it in my soup.  I just used mixed winter squash that I had on hand.

This soup was very simple and everyone loved it.  The kids each had two bowls.  I'd say that qualifies as a win.

Served with cheese stuffed crescent rolls

Roasted Winter Squash Soup

5-6 small assorted winter squash, halved and de-seeded
2 Tbsp butter
1 can fat free evaporated milk
1 - 1 1/2 c water (adjust to desired thickness)
1 tsp cinnamon
1 Tbsp cumin
1 tsp curry powder
1/4 tsp ground ginger
salt to taste

Preheat oven to 375 F.  Place halved squash on a large baking sheet and place a small pat of butter in each one.  Roast until soft - about 45 minutes.

What's left after scooping out the flesh

A little pot full of cooked squash

Remove from oven and scoop flesh into a small soup pot.

Delicious spices

Add evaporated milk and water and puree with an immersion blender until smooth.  Stir in spices and simmer for about 15 minutes to let flavors combine.

Serve and enjoy!

Lunches: 1.3.14

It's so incredibly cold here, I was hoping that school would be closed.  With wind chill, it feels like -30 F, and it's not getting much warmer today.  But - we are in Vermont.  Schools are open.

Sandwich: 45g, carrots: 2g, raisins: 15g, apple slices: 4g, chips: 8g

So - The Boy has a Chobani Flip for snack (not pictured, 24g).  His lunch is marmalade and Cabot cheddar on homemade sandwich bread, along with baby carrots, raisins, apple slices, and some corn chips from The Better Chip (review coming soon).

The Girl also has a Chobani Flip for snack (not pictured).  Her lunch is a jelly and Cabot cheddar sandwich on homemade sandwich bread, with baby carrots, raisins, orange slices, and some corn chips from The Better Chip.

Lunches: 1.2.14

The kids are back at school after a much-needed Holiday break!

Sandwich: 50g, chips: 10g, feta: 1g, apple slices: 4g, carrots:  2g

The Boy got some orange marmalade from Santa, and was very excited to have some in his lunch.  I made some fresh sandwich bread (using a fresh new Kitchenaid Artisand stand mixer that The Hubby got me for Christmas to replace my tired old Classic Kitchenaid), and I made him a marmalade and Cabot cheddar sandwich, along with feta cheese (a specific request), Spinach & Kale chips from The Better Chip (review coming soon!), apple slices, and baby carrots.  His snack is a yogurt (not pictured, 12g).

The Girl got some blackberry strawberry jam from Santa, and she has a Cabot cheddar sandwich with this jam, on the fresh sandwich bread, along with a couple pieces of broccoli, apple slices, baby carrots, and some Spinach & Kale chips from The Better Chip.  Her snack is a yogurt (not pictured).