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Grilled Cheese & Chicken Sausage Waffles

This is another fun Recipe Redux post!  Well, sort of.  You see..

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There’s this little dairy company called Cabot Creamery.  Heard of them?  I thought so.. they are everywhere- and the fact that I love cheese means I am quite familiar.  I was elated to find out that Cabot is challenging Recipe ReDux members in a recipe contest “It’s New To You” featuring their reduced fat cheddar cheese.

Um, hello- I’m in.  Cheese- goodCooking- greatContest- I WILL win- or more so that I HOPE to win.

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So- my happy little heart signed up for this contest with hopes to win a stay at a B&B in Vermont (Hello, beautiful countryside..cheese for breakfast? Why of course.)

A couple weeks later- a huge box landed on my front door- as I peeled away the packaging I came to realize I had been spoiled with a slew of cheese and goodies.

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I felt extra special not because of the provided cheese.  Or the goodies.   But really because it was all sent in a refrigerated box.  My cheese was perfectly tempered through it’s journey to my home.  How many can say they have ever gotten a refrigerated box packed just for them?  (As I type I realize that it is 2012 and people grocery shop online now.. but I don’t.. so I am special.)

Cabot has released a couple of versions of a yummy, reduced fat cheese.  Although 75% reduced fat seems like it would be less than cheesy goodness; Cabot’s 75 percent reduced fat cheddar won 1st place in the US Championship Cheese Contest in 2011. You can now opt for 50% reduced fat cheese or 75% reduced fat cheese without giving up the taste and texture.

In case you were curious.. here is the run down of comparison of the regular to the reduced fat.

Regular cheddar:

  • 110 calories; 9 g fat; 7 g protein

Cabot’s 50 percent reduced fat cheddar: 

  • 70 calories, 4.5 grams fat, 8 g protein (slash the calories by 40%; cut the fat by.. well.. 50%- PLUS add a gram of tummy satisfying protein!)

Cabot’s 75 reduced fat cheddar: 

  • 60 calories, 2.5 grams fat, 9 grams protein (Calories reduced about 55%, fat- 75%, and yet another added gram of protein, nice)

So- now that I have all these amazing options, what was I going to make with this cheese?  One of the requirements was to use the cheese paired with a fruit, vegetable, or whole grain I have never tried before.

So- here is my dietitian confession.  I have yet to ever try flaxseed.

I know.  And might I point out another rather sad point is that I have about a pound of the milled variety at any given time- stocked in my pantry.

My Fireman has been so good with his whole grain consumption- Upon my recommendation about a year ago, he began to add it to his oatmeal on a daily basis- even bringing a little baggy with him to the station so he can make his breakfast upon arrival.

So- I decided it was about time to take my own advice and give it a try.  And, even if I didn’t like it- cheese makes everything taste better- right?

Thinking through what recipe I could come up with wasn’t diffcult- the possibilities are endless- the hard part was deciding what to actually choose worthy enough of a contest submission.

I did all this while watching Food Network, of course.  In hopes of seeking inspiration.  I was watching Bobby Flay (Oh, how handsome you are, Bobby.) make fried chicken and waffles.

Even though he is frying something- he is still handsome while doing it.

His waffles actually had wild rice in them.  How unique.  What if I made cheesy waffles?  hmmm.. but I’ve tried whole wheat flour before.. but alas- add in the flaxseed- genius.

But that still seemed kinda plain.

What else goes with breakfast food.. sausage.. bacon..eggs.. this is all starting to sound a little heavy.  Ohh- but I could use turkey sausage.. or chicken..

OHHH- What if I did my own version of Chicken and Waffles? Genius (again).

So here it is- the dietitian’s version of a Chicken and Waffles.  I added the perfectly shredded cheese to the batter, along with some cooked and crumbled chicken sausage and a kick of spice from fresh jalapeno.

These were delish!  I was hesitant that the combo of flax, whole wheat flour, and the cheese and sausage was going to make them super heavy- but they came out fluffy and beautiful.  I think I’ll plan to add in milled flaxseed to my regular waffle-making.

Even though my waffle-making isn’t very regular.  This is a start.

As for drizzling?  I made a fresh pico to serve over top in combination with the slightly Southwest theme I had going on.

But, Bobby made this Maple Horseradish Syrup that would be simply divine if you ask me.  But I’m not surprised.  Bobby is divine in general.  I wonder if he knows it..

Grilled Cheese & Chicken Sausage Waffles

Yield: 8 servings

Serving Size: 1 waffles (2 triangles) each

Grilled Cheese & Chicken Sausage Waffles


  • 2 (2-ounce) links chicken sausage, casings removed
  • Cooking Spray
  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ¼ cup ground flaxseed
  • 1 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cup low fat buttermilk
  • 2 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • 2 tablespoons minced jalapeno pepper
  • 1 cup (4-ounces) Cabot 50% Reduced-Fat Sharp Cheddar Cheese, shredded


Preheat non-stick waffle iron to medium high.

Heat a non-stick skillet coated with cooking spray over medium high heat. Add chicken sausage to the pan and cook, crumbling as the sausage cooks through and is no longer pink. Remove from heat and allow to cool slightly.

In a large bowl, combine both flours, flaxseed, baking powder, baking soda, salt and pepper. In a separate medium bowl, beat buttermilk, butter, and eggs. Pour into dry ingredients and stir to form a stiff batter. Stir in jalapeno, shredded cheese and reserved chicken sausage.

Spoon batter onto preheated waffle iron coated with cooking spray. Spread batter evenly with a knife. Cook until golden-brown and crisp. Repeat with remaining batter, keeping prepared waffles in a 200 degree warmed oven until ready to serve

Serve with fresh pico de gallo (1/2 cup chopped yellow onion, 1 diced jalapeno, 1/2 cup chopped tomato, 3 tablespoons chopped cilantro, 1 teaspoon fresh lime juice) or real maple syrup.

Nutritional Information:

Calories 213; Fat 9 g; Carbohydrate 21 g; Fiber 3 g; Protein 14 g

Be sure to check out the other Cabot Recipe Contest submissions-I’ll keep you posted for the results!

Good luck, fellow Reduxers!

I received free samples from Cabot Creamery of the cheese and giveaway items mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Creamery Cooperative and am eligible to win prizes associated with the contest. I was not compensated for my time.

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  1. brilliant! and love that chicken & waffles is coming from one of our Texas RDs. perfect!!

  2. Love how creative this dish is (and the photos make me want to dust off my waffle maker NOW!) It’s always fun to read how a recipe comes together, too.

  3. Waffles are a great base! Nice RD version : )

  4. I just love this recipe, and can’t wait to try making a gluten-free version! I’ve never made savory waffles before, so this sounds delicious. Happy to hear you finally got to try flaxseed-one of my faves :-)

  5. what a fun and delicious idea! love the savory waffles… and yay, for flaxseeds. i don’t know what i’d do without them.

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