Monday, May 26, 2014

Cornbread Waffle with Chicken and Black Bean Salsa

I was inspired by New York's Taco in "On the Road" from Food Network Magazine that featured best tacos from each of the 50 states. (May 2014)  My recipe:

Cornbread Waffle
(Makes 4)

1/3 cup All Purpose Flour
1/4 cup Whole Grain Cornmeal
2/3 tsp. Baking Powder
1 tsp. Sugar
Mix dry ingredients

1 Egg
1/2 cup Skim Milk
1 Tbsp. Olive Oil
Beat together.  Fold into dry ingredients, mixing just until flour no longer shows.
Bake on preheated waffle iron sprayed with Pam.

To 1 chicken breast, I added my homemade Taco Seasoning, which is lower in sodium than any of the packaged mixes. I then baked the chicken at 350 in the toaster oven for 20 minutes.  Slice in bite size pieces.

Served with Black Bean & Corn Salsa (Hanover Brand Frozen Cooked Black Beans without salt, frozen Corn, diced Sweet Pepper, snipped Fresh Basil & Grape Tomatoes, diced), Cheddar Cheese, reduced fat, and Shredded Lettuce.


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