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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Serving creamed veggies over waffles will entice the kids into eating their veggies. But adults will like this meatless meal as well. To toast the almonds, bake in a shallow pan in a 350-degree oven for about 10 minutes, stirring occasionally until golden brown. Recipe from one of Betty Crocker's supermarket cookbooklets. Ingredients:
1 (1 7/8 ounce) envelope white sauce mix |
2 cups milk |
1 1/2 cups shredded sharp cheddar cheese (6 ounces) |
1 (16 ounce) bag frozen broccoli, green beans, pearl onions and red pepper |
1/2 teaspoon garlic salt |
12 frozen low-fat whole grain waffles |
1/3 cup sllivered almonds, toasted |
Directions:
1. Prehare white sauce mix as directed on package using 2 cups milk. Remove from heat; stir in cheese until melted; cover to keep warm.
2. While sauce is heating, cook vegetables as directed on package; drain. Sprinkle with garlic salt.
3. Prepare waffles as directed on package.
4. For each serving, place 2 waffles on each plate. Top with vegetables; spoon cheese sauce over vegetables. Sprinkle with almonds.
5. NOTE: To reduce fat content, you may use skim milk and reduced-fat Cheddar cheese in this recipe.
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