CHOBANI PANCAKES RECIPE RECIPES

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FLUFFY YOGURT WAFFLES RECIPE - SKINNYTASTE



Fluffy Yogurt Waffles Recipe - Skinnytaste image

Whip up these protein-packed Yogurt Waffles for breakfast and freeze the rest for easy meal prep!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 8

1 1/4 cup almond milk (or any milk you wish)
2/3 cup Stonyfield Plain 0% Fat Yogurt
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose unbleached (white whole wheat flour or gluten-free flour mix*)
1 tablespoon + 2 teaspoons baking powder
1/4 teaspoon kosher salt
cooking spray

Steps:

  • In a blender combine, starting with the liquid first add the milk, yogurt, eggs, vanilla, flour, baking powder and salt and mix until well combined and smooth, about 30 to 60 seconds.
  • Heat a waffle iron over medium heat (I used number 3 on mine) and let it heat up.
  • When hot spray with cooking spray and pour 1/2 cup of batter in the center, close and cook until golden brown and slightly crisp on the edges, about 3 to 4 minutes.
  • Repeat with the remaining batter or refrigerate the remaining.

Nutrition Facts : ServingSize 1 waffle, Calories 195 kcal, CarbohydrateContent 34 g, ProteinContent 7.5 g, FatContent 2 g, SaturatedFatContent 0.5 g, CholesterolContent 63 mg, SodiumContent 532 mg, FiberContent 0.2 g, SugarContent 2 g

MIXED VEGETABLE CASSEROLE – CAN'T STAY OUT OF THE KITCHEN



Mixed Vegetable Casserole – Can't Stay Out of the Kitchen image

Tasty vegetable casserole that's great for holiday entertaining. Any kind of veggie combination can be used, including fresh veggies and leftovers!

Provided by Teresa

Categories     Veggie/Casserole/Side Dish

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 10

16 oz. pkg. frozen mixed vegetables
16 oz. pkg. frozen sugar snap pea stir fry mix vegetables (or any blend of veggies will do)
1 cup Colby Jack cheese (shredded, sharp cheddar cheese will work)
1 can cream of celery soup
2/3 cup sour cream
1 small onion (diced)
1 tsp. sea salt (or kosher salt)
1/2 tsp. pepper
1/2 stick unsalted butter (melted (1/4 cup))
1 sleeve Ritz crackers (crushed)

Steps:

  • Place vegetables, cheese, soup, sour cream, onion, salt and pepper in a large mixing bowl.
  • Stir ingredients to combine and mix well.
  • Spray 9x13” casserole dish with cooking spray.
  • Spread vegetables in casserole.
  • Melt butter in large pyrex measuring cup.
  • Add crushed crackers.
  • Stir to combine.
  • Sprinkle cracker crumbs over top of casserole.
  • Bake at 350° for about 45-60 minutes or until vegetables are cooked through.

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