Thursday, September 14
I woke up ½ hour early this morning to make the Blender Freezer Waffles S (p.336). Probably should have made them last night, hence the name, but I decided to have these for breakfast when it was already past my bedtime.
I made ⅔ batch because I didn’t want to have tons if no one liked them. They blended up fast. My waffle iron is really terrible so they could have been more beautiful, but they tasted great. I can honestly say these are the best “S” waffles that I have ever tried. After eating them I was super thirsty though so I chugged two glasses of water. I’m not sure if that is normal? Scott didn’t seem to have any issues with this.
JD tried a bite, but he wanted a PB&J sandwich for breakfast. He said he will have them tomorrow. (OK… If there are any left.)
After breakfast I had about 9 waffles left (I ate 4) that I put in the freezer. Scott heated up some of these for lunch. They were pretty stuck to each other until they were heated up some. So if you want to be able to pull out just one at a time and throw it in your toaster, you should probably stick parchment or wax paper between each waffle before freezing. By the way he agreed that they were good.
For lunch I decided to try Fast Nachos (p.303). I had them “E” style and put it together kind of like a 7 layer dip. I added laughing cow cheese because you can’t have nachos without cheese! Right? I mixed that in with the chicken and spices. I was out of plain greek yogurt so I skipped that “layer”. My refried beans had salsa mixed in already, and I made this layer thick. At that point I heated it in the microwave for a minute or two. Then I threw on some lettuce and green salsa (since red was already in the beans).I enjoyed this with oven baked scoops chips.
This was a simple and quick recipe. Beans with chicken in different variations are very common lunches for me so this didn’t really feel like anything new. Maybe if I had the greek yogurt?
I was in a hurry to get to the bus stop again so I made the Instant Cookie Dough Protein bar (p.428). Also, I wanted Scott to try it. I didn’t add the extra water this time, but I did still mix it in a ziplock bag. It made a nice ball of cookie dough. Much better looking than yesterday! I ate most of it, but I gave scott a bite size ball to try. He liked it also.
Part two of snack time. When I got back from the bus stop I made the Frisky (p.472). This time I made it “S” style with no peanut butter. I still only used 1 tbsp cocoa powder. It was amazing! Probably going to be my new favorite shake. I think I will make it with peanut butter next time too.
We still had a bunch of ground beef so for dinner I made Taco Pie S (p.119). I did a half batch so we could try it, and I wasn’t sure if I would have quite enough beef for a full batch. (Turns out I had plenty.)
We were so excited to eat it that I forgot to take a picture! It was really good, and sadly I don’t even have leftovers to take a picture of. We liked it better than last night’s Easy Pizza Casserole (p.126). I gave the boys blue corn tortilla chips with theirs, and I fried a low carb tortilla in refined coconut oil for Scott. It was really good on its own, but my boys like their crunchies. JD even ate all of his!
(Side note: Definitely do your research on cinnamon. It is so good for you, but not all cinnamon is created equal. I only buy ceylon cinnamon, and I encourage you to look it up!)
When it came out of the oven I took a tiny bite. It was a little dry, and I immediately thought frosting would be really good on this. So I put ½ stick of butter (softened), 3oz cream cheese, about 6 tbsp gentle sweet, a dash of vanilla and probably 3 tbsp heavy cream in the blender to make a butter-cream frosting. I put the frosting in a bag in the fridge with the baked pancake (so I can heat up the pancake in the morning then frost each piece).
We will be having this for breakfast in the morning, and I will let you know how we liked it in my next post.
This frosting is very buttery. If you would prefer less butter flavor, you can cut back or omit the butter, and add that amount of cream cheese or heavy cream depending on which flavor you would like more prominent.
- 1/2 stick butter (salted) softened
- 3 oz cream cheese
- 3 tbsp heavy cream
- 6 tbsp gentle sweet (needs to be powdered)
- about 1/2 tsp vanilla
- Blend ingredients together and enjoy!