No Fuss Waffles On The Run

Stumbled upon this brilliant and delicious recipe in the recent Cooking Light edition and added some variations for a great bite on your way to class.  Take advantage of seasonal fruits to make this recipe your own--for now enjoy the last of summer's fruits such as strawberries and peaches.

When fall arrives experiment with apples and pears.  

I'd suggest making the cream cheese spread and slicing the fruit the night before (unless you are using bananas) so that nothing's left to do on your way out the door except assemble the goods.  Think outside the box and be creative.  Oh...and make one for your roommate.

Note: I have pictured a variation for those who love peanut butter, honey and banana.  

Equipment:

Small mixing bowl

Knife

Toaster oven or regular oven

Ingredients:

Whole wheat frozen waffles

4 oz of 1/3-Reduced fat cream cheese

1 tsp of cinnamon 

1 Tbls of brown sugar (optional in my opinion)

Sliced strawberries

Instructions:

1. Wash your hands and the strawberries or whatever fruit you are using.

2. Combine the cream cheese, cinnamon, and sugar with a fork.

3. Toast your waffles.

4. Once waffles are golden brown, spread your cream cheese mixture onto two warm waffles.

5. Add your fruit and top with the second waffle.  Waffle sandwich to-go is done.

For the PB-Banana Combo:

1. Combine 2-3 Tbls of peanut butter with 1-2 tsp of honey.

2. Spread onto waffles as above and layer your banana slices on top.

3. Easy Breezy!

If you are sitting down for breakfast, leave it open-faced and combine with syrup and take your time.

Veggie Power Wrap

Recent travel to Traverse City, Michigan and Fishtown, Michigan led to copying the fantastic Dill-Havarti-Veggie Wrap I tried from The Cheese Shanty Sandwich Shack...plus, our son, as weird as this sounds (and for whom this blog was written), loves salads.  Kinda odd, I know, but true.

This is a perfect way to grab a bunch of veggies and go! Sorry meat lovers, but if you've got to get your meat fix...quit whining...just add a few slices of turkey, ham, or whatever.

Top it off with a Sirachi-mayo and simple vinaigrette.
Filling, delicious, cheap, easy, convenient.

Really...you decide the on the ingredients and combos.  I'm just listing one of my fav combos since I'm trying to get in all the flavors of summer before "winter is coming".

Equipment:
Plate
Small mixing bowl
Fork
Knife

Ingredients:
Medium to Large Flour or Whole Wheat Tortillas, any kind you like
Hummus
1/3 cup of mayo
1 tsp of Sirachi Hot sauce

Your favorite leafy lettuce--Red, Green, Boston, Romaine type
Red and Yellow peppers
Tomatoes
Red or Green onions
Cucumbers
Watercress
Alfalfa Sprouts

Dill or Regular Havarti Cheese
Italian Vinaigrette

Instructions:
1. Definetely wash your hands on this one.
2. Preheat oven 350F degrees
3. Briefly warm your tortillas in the oven for 30 seconds. Optional if you are in rush.
4. Combine mayo and sirachi hot sauce in a small mixing bowl.
5. Spread hummus.
6. Add lettuce.

7. Start piling up the interior as you desire with other veggies and cheese.
8. Drizzle some of the hot mayo.

9. Add vinaigrette.
10. Wrap it all up and head out the door.  It's ready to eat!