TRADER JOES PROTEIN POWDER RECIPES

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BUTTERMILK PUMPKIN WAFFLES RECIPE: HOW TO MAKE IT



Buttermilk Pumpkin Waffles Recipe: How to Make It image

My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 12 waffles.

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs, room temperature
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Optional: Butter and maple syrup

Steps:

  • In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts : Calories 194 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 28g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

HOMEMADE VEGETABLE BEEF SOUP RECIPE | ALLRECIPES



Homemade Vegetable Beef Soup Recipe | Allrecipes image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories     Vegetable Soup

Total Time 5 hours 55 minutes

Prep Time 10 minutes

Cook Time 5 hours 45 minutes

Yield 10 servings

Number Of Ingredients 10

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

  • Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  • Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, CarbohydrateContent 18.3 g, CholesterolContent 35.9 mg, FatContent 4.6 g, FiberContent 3.3 g, ProteinContent 16.7 g, SaturatedFatContent 1.7 g, SodiumContent 987.9 mg, SugarContent 7.6 g

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