Get out the waffle maker! We’ve got a NEW Lean & Green waffle recipe that we know you’ll love! Our Buffalo Chicken Waffles have all the flavor without all the guilt. We’ve packed in the veggies and lightened things up for a fully compliant Lean & Green meal (yields 4 servings with 1 Leaner, 1 Healthy Fat, 3 Green, & 3 Condiments per serving).
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BUFFALO CHICKEN WAFFLES
- ½ cup light cream cheese (8 Condiments)
- 3 large eggs, beaten (1 Lean)
- 4 tbsp buffalo hot sauce (2 Condiment) 1 cup minced celery (2 Green)
- 1 cup part-skim shredded mozzarella cheese (1 Lean)
- ¼ cup reduced-fat blue cheese crumbles (2 condiments)
- 4 scallions, minced (2 Green)
- 12 oz. shredded cooked white meat chicken (about 2 cups) (2 Leaner)
- Cooking spray (1 Condiment)
- 4 cups romaine lettuce, cut into ¼-inch strips (4 Green)
- 1 cup celery, cut into ½-inch chunks (2 Green)
- 1 cup cherry tomatoes, halved (2 Green)
- 4 tbsp reduced-fat blue cheese dressing (2 Healthy Fats)
- In a mixing bowl beat cream cheese, with a spatula or wooden spoon until smooth. Whisk in the beaten eggs, and buffalo sauce until thoroughly combined.
- To the egg-cream cheese mixture, stir in the celery, mozzarella, blue cheese, and scallions. Pour mixture over shredded chicken and toss to combine
- Preheat a waffle iron and spray both sides with the cooking spray.
- Put an adequate amount of the waffle mixture on your waffle iron (the amount may vary depending on the waffle iron's size), and cook until almost golden brown, about 10 minutes.
- Once done, remove the waffles and place on a wire rack.
- Repeat until the mixture is used up.
- Combine the romaine with the celery and cherry tomatoes.
- To serve, divide waffles evenly among four plates. Make a salad on each plate with 1 cup romaine, ¼ cup celery and ¼ cup cherry tomatoes per serving. Drizzle 1 tablespoon of blue cheese dressing onto each salad.
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