Whole Wheat Greek Yogurt Waffles

Sometimes you need a new waffle recipe. And by sometimes, I mean, pretty much every time I make waffles, I try something new. I'm crazy like that. (And crazy in lots of other ways, too!)

Anyway, this recipe is PERFECT for summer--it's low-calorie (hello, swimsuit season!) and fluffy. With strawberries and some whipped cream, it's reminiscent of strawberry shortcake--for breakfast. And while you don't have to make these whole wheat, I do! It's still yummy, I promise.

I started with the recipe from http://www.lecremedelacrumb.com/greek-yogurt-waffles/ and modified it just a titch. You really will want to add some oil or grease to your waffle maker--these don't have any oil or added fat.

Ingredients (makes 10 round, Belgian waffles)

• 2 eggs, separated
• 1¾ cup milk
• ½ cup plain greek yogurt (I used 0% fat)
• 2 tablespoons sugar
• 2 cups whole wheat
• 2 tablespoons baking powder
• ¼ teaspoon salt
• 1/2 teaspoon vanilla

Instructions

1. Preheat your waffle maker. In a medium bowl whisk together eggs yolks, milk, greek yogurt, sugar, and vanilla.
2. Add flour, baking powder, and salt and mix until all ingredients are combined. (Most of the lumps should be gone but it doesn't need to be perfectly smooth).
3. Beat up the egg whites until they are stiff peaks. (I use the whisk attachment for my hand blender.) Gently fold eggs into the batter. 
4. Grease the waffle maker and cook waffles according to manufacturer's instructions. Serve with butter, syrup, fresh berries, whipped cream, or powdered sugar as desired.

Chicken in Sweet Honey Sauce (Pressure Cooker)

I got a pressure cooker several years ago. Before the instant-pot craze, even. Between pregnancies, I used it a little, but it was often forgotten in the recesses of the kitchen. But I'm so glad that now pressure cooking is in vogue. Because, hello! This think makes cooking a gajillion (yes, I'm a math teacher, and I say that IS a number, LOL) times easier.

Also, our recipe needs are changing. My darling little sister is currently expecting, and has oral allergy syndrome to most veggies and fruits, and ALSO has gallbladder issues, so she's avoiding fats. Pretty much, she's eating cold cereal and skim milk. Which sounds delicious for about 3 days. So I've been attempting to cook nut-free, fat-free, AND yummy food. Some days I succeed. Other days, it meets two of the three criteria. Today's met three of three, and Joe and the Brother-in-law both liked it. (So did 2 of the three kiddos, which is like amazing.)

Anyway, I stole the recipe from here: http://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/

And like then, I modified it to meet our needs:

INGREDIENTS (serves 10 if served over rice):

• 6 boneless skinless chicken breasts, diced (about 2 lbs.)

• Salt and pepper

• 1 teaspoon olive oil

• 1 diced onion
• 1 diced red bell pepper

• 1 tsp garlic powder

• 1/2 cup soy sauce

• 1/4 cup ketchup

• 1 teaspoon sesame oil

• 3/4 cup honey

• 1/4 teaspoon red pepper flakes

• 3 tablespoons cornstarch

• 3 tablespoons water
• 2 bags of frozen mixed vegetables, cooked 

• 
  

Preheat pressure cooking pot using the saute setting. Add olive oil, onion, garlic, red pepper, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 4 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
Add sesame oil and honey to the pot and stir to combine. Add pre-cooked vegetables. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Serve over rice