Food Flop Friday.

That’s right.  Not all recipes are successful…some are definitely FAILS.  So, today on this wonderful Friday, I’m going to tell you what not to make and how not to make it 🙂  The final result really wasn’t bad tasting… it just didn’t taste the way I imagined it would… you know… like the Chicken & Waffles my Grandma used to make, which were to-die-for.  I should’ve known nothing could compare!  Instead of naming this recipe, Chicken & Waffles, it really should be named Zucchini Pancakes with Dijon Chicken & Vegetables.  Yes, I think that’s much more suitable.

The recipe was adapted from this one — no offense, Meg (in her defense, she found it in Clean Eating Magazine)

ingredients

INGREDIENTS

  • 1.5 cups plus 1 tbsp whole-wheat pastry flour, divided
  • 3 tbsp ground flaxseeds
  • 1 tsp baking powder
  • 6 egg whites
  • 1.5 cups skim milk ( I used unsweetened almond milk)
  • 1 medium zucchini, grated (1.5 cups)
  • 1/2 lb boneless, skinless chicken breast, cubed
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 2 stalks celery, thinly sliced
  • 8 oz white or cremini mushrooms, quartered
  • 1 pint Brussels sprouts, trimmed and quartered
  • 1/2 C low-sodium chicken broth
  • 1 small bunch of broccoli
  • 1 cup nonfat plain Greek-style yogurt
  • 1 tbsp Dijon mustard

INSTRUCTIONS

  1. Preheat a waffle iron (which I didn’t have… so I made pancakes instead–same family, right?). In a large bowl, whisk together 1.5 cups flour, flaxseed and baking powder until smooth.  Made a well in the center of the mixture and add egg whites, milk and zucchini. Stir wet ingredients in center carefully until combined, then slowly mix into flour mixture until just combined, about 15 turns. Pour a heaping 1/4 cup batter into the center of the waffle iron, spread batter out over iron surface with a spatula and close. Bake until waffle is golden, and cooked through, about 4 minutes. Repeat with remaining batter to make a total of 4 waffles, setting cooked waffles on a cooling rack.

  2. Sprinkle chicken with paprika and remaining 1 tbsp flour. Heat a large stockpot with oil over medium heat. Add chicken and cook for 3-4 minutes, turning once, until chicken begins to brown. Transfer chicken to a plate. Add celery, mushroom, brussels sprouts and broccoli rabe to same pot over medium heat and cook for 2-3 minutes, stirring occasionally, until mushrooms soften or begin to brown and give off their liquid. Return chicken to pot and add broth. Cover and simmer for about 5 minutes, until chicken is cooked through and no longer pink inside.
  3. Turn off heat (leave pot on burner). Transfer 1 cup chicken mixture to a medium bowl. Stir in yogurt and Dijon. Add mixture back to pot and stir. To serve, spoon 1.5 cups chicken mixture over each waffle.

With the exception of using unsweetened almond milk instead of skim and NOT using a waffle maker, I literally followed the instructions to a T.  I guess this is how it’s supposed to have turned out?

plated

I honestly have no idea.  The pancakes weren’t very flavorful either… they definitely needed salt or some other type of seasoning!  We doused the entire plate in sugar-free syrup… which wasn’t terrible.  Jarid actually ate the leftover pancakes for breakfast the next day, and I ate the chicken, yogurt, vegetable mixture over some Skinny Noodles.  At least none of it went to waste, right?

I’m on a mission to find a GOOD, clean eating chicken & waffles recipe, so if any of ya’ll want to share, please feel free!

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