Light Recipes

Not long ago we worked with EGGO Waffles and we came up with so yummy waffle ideas. This BLTA sandwich is so good. It’s a great way to use up some waffles leftover from breakfast. Don’t forget to check out some of the other recipes we came up with too..

Day 1 ~ Eggo Breakfast Kebabs

Day 2 ~ Smore Waffles Please, Snack Recipe

Day 3 ~ No Bake Strawberry Cheesecake Waffle Bars

Day 4Chicken Pot Pie Waffle Boats

BLTA Waffle Sandwich, Eggo Chief Waffle Officer, Eggo Week Of Waffles, Great Eggo Waffle Off, Lunch Recipe, Money Saving Recipes, Recipes Using Eggo Waffles

BLTA Waffle Sandwich

Sliced turkey breast, maple smoked bacon, avocado slices, red leaf lettuce and tomato pressed between two Eggo waffles. Oh boy, was this delicious. Yummy and messy, now that’s my kind of sandwich! Pass the napkins please. I love when you bite into a sandwich and get a wide variety of flavors happening all at once. This hit the spot!

Ingredients

  • 2 Eggo waffles – home style
  • 1 slice of cheddar cheese
  • red leaf lettuce
  • tomato slices
  • 3 slices bacon, crisp
  • mayonnaise

Directions

  1. In a medium skillet, fry bacon over medium heat until crisp. Remove bacon from pan. Place bacon on paper towels to help soak up the remainder grease. Set bacon aside.
  2. Set oven to broil. Meanwhile, toast waffles per packaged directions.
  3. Lay cheese slice on top of one of the toasted Eggo waffles. Place on a small sheet of foil. Stick under the broiler until cheese melts.
  4. Top melted cheese waffle with lettuce, tomato, bacon slices, sliced turkey and avocado slices. Spread mayo on the inside of the top part of waffle; top sandwich. Cut in half. Serve.

Disclaimer Eggo supplied the tools needed to create the recipes shown above and a stipend.

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 0 comments

Filed Under: Appetizer, Chicken, Light Recipes, Lunch, Main / Dinner / Supper, Recipes

Tags: , , , , , ,

I admit this sounded a little weird when my friend told me about Grape Salsa… but I whipped some up. I loved it!  Our friends all liked it too.  Have you tried it before what did you think?

Grape Salsa recipe

  • 2 cups seedless grapes , coarsely chopped
  • 1/4 cup white onion , chopped
  • 1-2 tablespoon jalapeno (seeds taken out), diced
  • 2 tablespoons cilantro , chopped
  • 2 tablespoons lime juice
  • 1 clove garlic , minced
  • 1/2 teaspoon salt
  • Dash of pepper
Add all ingredients into a bowl, mix well.  Cover and let the flavors blend at least an hour before severing.  Pour off extra liquid before serving.  Eat with corn chips, pita chips or wheat thins.

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 4 comments

Filed Under: Appetizer, Dips, Light Recipes, Recipes, Toppings / Condiments

Tags: , , ,

Quick Sour Dough Bread In Your Bread Machine ~ Money Saving Recipe

Who doesn’t love hot, fresh bread at the click of a button?! I do! I do! Here’s a quick, easy, recipe that is sure to please. My family LOVES bread, they gobble it right up, especially homemade bread. One of their absolute favorites is sour dough. This recipe has a slight sour dough taste without all the fuss of needing a starter  Sometimes, I just need to keep it simple at my house and that’s when I pull out recipes like this. Throw all the ingredients in your bread machine, push the button, and get ready to have the aroma of fresh bread circulating through your home. I thought it was a great complement when the kiddos came in from playing and said, “It smells like Subway in here, mom.”

This recipe yields an extra large 2 lb  loaf

Ingredients

  • 1/2 cup sour cream
  • 1 cup + 2 tablespoons water
  • 2 tablespoons white vinegar
  • 2 tablespoons salted butter, room temp.
  • 4 cups bread flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 3/4 teaspoons active dry yeast

Directions

Place all ingredients in your bread pan in the order suggested by your bread machine manufacturer. Selected bread setting for a french, med. crust. Press start. Bread will be done baking in the number of hours indicated by your bread machine. (Do not use time-delay feature on this recipe.)

Oster CKSTBRTW20 2-Pound Expressbake Breadmaker, White

  • Up to a 2.0 lb. loaf capacity, ideal for larger families
  • 9 bread settings and 3 crust settings for variety of breads, dough and jams
  • Expressbake® setting bakes bread in under an hour
  • 13-hour programmable baking timer allows for fresh breads anytime
  • Large lcd display – easily indicates each stage of the bread making process
  • Up to a 2-pound loaf capacity, ideal for larger families
  • Expressbake setting bakes bread in under an hour

Adapted Recipe by Tiffany Original recipe from Oster 1997

This post contains affiliate links, price or selection may change without notice.

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 2 comments

Filed Under: Light Recipes, Recipes

Tags: , ,

Vegetarian Enchiladas, Freezer Meals, Money Saving Recipes, Freezer Recipes

Vegetarian Enchiladas

Being that I run a household with many different diet requirements, I thought I’d share one of our absolute favorite vegetarian meals – for my vegetarian friends. This recipe is hearty, simple and very satisfying. The carnivores in the house don’t even miss the meat – now that’s saying something!

*Notes* This is a great freezer meal. Make one for now, freeze one for later. To bake frozen enchiladas, remove from freezer, bring enchiladas slightly to room temp. Remove lid, cover with aluminum foil. If covered with plastic wrap and foil, remove plastic wrap, bake as directed. Add additional time to make sure the enchiladas are baked all the way through. Approx. 1 hr.

Ingredients

  • approx. 2-3 tablespoons olive oil
  • 10 garlic cloves, minced
  • 2 zucchini, chopped
  • 2 small yellow squash, chopped
  • 1 small sweet onion, diced
  • approx. 1/2 cup shiitake mushrooms, diced
  • 1 red bell pepper, diced
  • 2 cups broccoli slaw
  • handful of fresh chopped cilantro, chopped
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 16 flour tortillas
  • medium vintage white cheddar cheese, shredded – desired amount
  • fresh mozzarella, shredded – desired amount
  • 1 can (28 oz.) enchilada sauce ( I use El Pato)
  • 1 can (2.25 oz.) sliced olives

Directions

  1. In a large non stick skillet heat olive oil over medium heat. Add garlic, zucchini, squash, onion, mushroom, red pepper and broccoli slaw. Cook, tossing frequently, until zucchini and squash are slightly fork tender. Reduce heat to low, add drained artichokes and fresh cilantro; toss. Remove from heat. Set aside
  2. Warm tortillas. Keep tortillas warm in a tortilla warmer. This will keep them pliable and easy to fold when making the enchiladas.
  3. Pour approx. 1 1/2 cups of enchilada sauce into a round baking dish.
  4. Dip tortillas in enchilada sauce, fill with approx. 1/4 cup vegetable filling, top vegetables with desired amount of both cheeses; fold. Place enchiladas in TWO 3 qt. baking dishes for a total of eight each, in each dish. Top enchiladas with additional enchilada sauce, vintage white cheddar, mozzarella, remainder vegetables, olives and cilantro if desired. At this point they can be frozen. Cover with lids and freeze. If you do not have lids, cover each baking dish with a layer of plastic wrap and a layer of foil, freeze.  See notes for baking instructions if freezing.
  5. Bake in a preheated 350 degree F. oven for 40 minutes. Serve.

 

Disclaimer: This post may or may not contain affiliate links.
SUBSCRIBE and never miss a thing!
Disclaimer and Official Rules for Sweepstakes

Leave a Comment: 0 comments

Filed Under: Casseroles, Light Recipes, Main / Dinner / Supper, Recipes, Slow Cooker

Tags: , , ,