This is another fun Recipe Redux post! Well, sort of. You see..
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- good? Cooking- great! Contest- I WILL win- or more so that I HOPE to win.
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.
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.
- 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..
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.