Recipe- Waffle Tacos

Yesterday I was going through my latest issue of Family Circle when I came across the idea to use savory waffles as dinner. I was intrigued by the idea for Waffle Tacos. The picture made them look delicious and I was all set to try them. I went to the link to get the recipe only to find that  all the other waffle dinners had recipes but the waffle taco was missing. I still had the desire for the waffle tacos so I came up with my own recipe.

Now I am sure that you are thinking the same thing James was when I mentioned it, "um, no." But he was final products biggest fan.  The girls also snarfed them down. It ended up being a hit.

So here is the recipe for our new family favorite- Waffle tacos.

Recipe-


Waffle mix
2 teaspoons of chicken bullion
1 can of green chilies


Prepare waffle mix as directed on bag. Then add the 2 teaspoons of crushed chicken bullion and the can of green chilies. Cook as directed.

Top with your favorite taco toppings. We used refried beans, chicken, tomatoes, cheese, olives, salsa, and sour cream.  But you can use onions, peppers, beef, black beans, lettuce, what ever you want.

The waffles were fabulous and even better with the fun toppings.

Recipe- Veggie Pasta

When I remember to order we participate in a local co-op called Bountiful Baskets. For $15.00 they give you two baskets- one vegetable and one fruit. You never know what you are going to get but I think it is an adventure finding way to cook things that you don't normally use. Of course this offers a whole new way to be creative which is how the veggie pasta was born. It is a family favorite around here so here it goes:

Preheat the oven to 425.

Cut bacon and chicken breasts and cook in a skillet.

Pick three to four veggies of your choice. They need to be veggies you can bake. I have used the following: yellow squash, onions, mushrooms, asparagus, red peppers, zucchini. Basically the sky is the limit.

Chop up the veggies and place into a large bowl. Toss with 4 Tablespoons of olive oil, teaspoon of basil, teaspoon of garlic salt, 1/2 teaspoon of salt. 1/2 teaspoon of black pepper. Spread out on a cookie sheet with sides. Roast 18-20 minutes until veggies are tender.

In a small sauce pan mix a cup of cream or half and half and 1/2 cup of grated Parmesan cheese over a medium low heat until slightly thickened and cheese is melted.

When meat and veggies are done return to the bowl top with the sauce and mix together. Top with fresh tomatoes and parmesan cheese.