Waffle Maker Grilled Cheese Sandwich
- 2 Slices Whole Wheat sandwich bread
- 3oz Cheddar Cheese
- 2tbsp salted butter, at room temperature
Preheat the waffle iron while you assemble the sandwiches.
Spread one slice of bread with butter (the side that will make contact with the waffle
iron). Place cheese on unbuttered side. Butter the other slice of bread. Place unbuttered
side on cheese. Place sandwich on waffle iron. Close the top of waffle iron, but do not
press down or smash the sandwich. Let this cook for 3-5 minutes until the bread is
brown.and crispy, and the cheese is melted. Enjoy!
Tamie’s Frozen Banana Treat
- 2 Bananas
- 0% Greek Yogurt
- Crushed Almonds
Line tray with parchment paper.
Mix Greek Yogurt and cinnamon together.
Cut an end off of each bananas, then insert popsicle sticks.
Coat the bananas in Greek yogurt and then almonds.
Lay bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be
creamy and firm but not completely frozen.
Cherry Pineapple Smoothie
- 1 Cup cherries, frozen
- 1 Cup chunks pineapple, frozen
- 1 Cup orange juice (freshly squeezed recommended)
- 1/2 medium banana
- 1/2 Cup greek yogurt
Add yogurt and orange juice first. Add frozen fruit. Blend until smooth. Enjoy!
Dr. G – Plain Yogurt and chopped fresh fruit. Add nuts (almonds, etc.) and granola for flavor.
Parmesan Cheese Crisps (With Zucchini & Carrots)
- 1 Cup Parmesan cheese, freshly grated (try to get some longer shreds)
- 1/2 Cup shredded zucchini and carrots
- Parchment paper
Preheat oven to 375 degrees F
Use paper towel to remove excess moisture from vegetables
Place tablespoon size drops of the cheese and vegetable mixture onto baking sheet
lined with parchment paper.
Gently flatten mixture with back of spoon and remove any loose shreds
Bake for about 8 minutes or until the cheese crisps are sizzling and the edges are light
Allow crisps to rest on baking sheet for about 5 minutes