Savory Cheddar Cheese Waffles

These savory cheddar cheese waffles are much more versatile than their sweet counterparts, no matter whether you enjoy them for breakfast, lunch, or dinner. We personally love them paired with fried chicken or dipped in ranch dressing (or both at once, if we’re being honest), but truly, the possibilities are endless. The perfect waffle is […]

The post Savory Cheddar Cheese Waffles first appeared on Love and Olive Oil.

These savory cheddar cheese waffles are much more versatile than their sweet counterparts, no matter whether you enjoy them for breakfast, lunch, or dinner. We personally love them paired with fried chicken or dipped in ranch dressing (or both at once, if we’re being honest), but truly, the possibilities are endless.

The perfect waffle is light and airy in texture with delightfully crisp edges, and these savory waffles are most certainly that. In fact, addition of cheese in this recipe takes that crispness to a whole other level. (You know that ruffly layer of crispy cheese you get when your grilled cheese overflows? That same magic is in effect here.)

Stack of three thick Belgian Savory Cheddar Cheese Waffles on a white plate, turquoise background and gold forks

I recently had a hankering for waffles, but was (as usual) undecided as to just what kind I should make. My initial thoughts were to try a sourdough waffle using my somewhat neglected starter, but I couldn’t decide between Belgian or Liege waffles (the kind that use pearl sugar inside for a really unique texture). I even toyed with trying out an olive oil waffle that uses oil in place of melted butter.

Flummoxed, I posed the question to my facebook group, whose opinions I value greatly (seriously, awesome folks over there, you should join us!) I ended up adding a few other waffle options off the top of my head, including both Belgian and Liege, olive oil, as well as a savory cheese waffle (because why not?)

Well, the cheese waffle blew the other options out of the water. Which really surprised me, but hey, I’m all for giving the people what they want.

So we ate waffles for dinner for three nights in a row, perfecting this recipe. And perfect it most definitely is.

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Taco Shells & Cheese

Mac and cheese meets American-style beef tacos in this melty mashup of epic proportions. Taco shells and cheese is a truly pun-derful recipe, featuring mini pasta shells smothered in a rich and creamy cheese sauce, swirled with spicy seasoned ground beef. Served atop of bed of crisp iceberg lettuce it’s ever so satisfying. I swear, […]

The post Taco Shells & Cheese first appeared on Love and Olive Oil.

Mac and cheese meets American-style beef tacos in this melty mashup of epic proportions.

Taco shells and cheese is a truly pun-derful recipe, featuring mini pasta shells smothered in a rich and creamy cheese sauce, swirled with spicy seasoned ground beef. Served atop of bed of crisp iceberg lettuce it’s ever so satisfying.

Three white bowls filled with Taco Shells & Cheese on a light gray background with linen and forks

I swear, mac and cheese is harder to photograph than ice cream; the time between a perfectly rich and creamy sauce and a congealed mess feels like mere seconds. No matter how creamy it starts, as it cools the sauce will no longer have the same visual appeal… and that sort of time-sensitive recipe makes for a very stressful photo shoot.

We made this recipe upwards of half a dozen times. Photographed it twice. Which might seem like a lot of work for a recipe that is, in actuality, quite simple. But getting the right proportions of cheese sauce to pasta, not to mention the right amount of spice in the meat… took some effort to fine tune.

But all that work is totally worth it when the result is nothing short of perfection. Cheesy, spicy, perfection served atop a bed of shredded iceberg lettuce.

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Broccoli Cheese Soup

Broccoli Cheese Soup is a classic and one of my favorites. This creamy, rich, cheesy soup with tender broccoli is made in ONE pot and so comforting. It is made with simple ingredients and only takes about 30 minutes to make. It is better than any brocc…

Broccoli Cheese Soup is a classic and one of my favorites. This creamy, rich, cheesy soup with tender broccoli is made in ONE pot and so comforting. It is made with simple ingredients and only takes about 30 minutes to make. It is better than any broccoli cheese soup you can buy at the store…

The post Broccoli Cheese Soup appeared first on Two Peas & Their Pod.

Queso Dip

Chips, salsa, and guacamole are my absolute favorite, but my boys are all about the queso. Ok, I like it too, who doesn’t love a cheesy dip? But they REALLY love it.  This Queso Dip recipe is their all-time favorite. It’s creamy, sligh…

Chips, salsa, and guacamole are my absolute favorite, but my boys are all about the queso. Ok, I like it too, who doesn’t love a cheesy dip? But they REALLY love it.  This Queso Dip recipe is their all-time favorite. It’s creamy, slightly spicy, and really good with salty tortilla chips.  And guess what? It’s…

The post Queso Dip appeared first on Two Peas & Their Pod.

Vegetarian Taco Skillet

We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during t…

We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during the week. This recipe kind of reminds…

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Apple Cheddar Biscuits

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just do…

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just don’t see enough of it! Apple and cheddar belong together, like in this salad and in…

The post Apple Cheddar Biscuits appeared first on Two Peas & Their Pod.

Mac and Kim-Cheese

What do you get when you mix tangy, spicy Korean kimchi into an ultra creamy, white cheddar mac and cheese? A downright delicious dinner, that’s what! Mac ‘n cheese aficionados: this one’s for you! Quite possibly the creamiest mac and cheese EVER (thanks to a super secret sciency ingredient), we’ve added spicy kimchi for a […]

What do you get when you mix tangy, spicy Korean kimchi into an ultra creamy, white cheddar mac and cheese? A downright delicious dinner, that’s what!

Mac ‘n cheese aficionados: this one’s for you! Quite possibly the creamiest mac and cheese EVER (thanks to a super secret sciency ingredient), we’ve added spicy kimchi for a unique take on a comfort food classic.

Kimchee Macaroni & Cheese in black ramekins with a jar of kimchi

Kimchi mac and cheese.

Mac and kim-cheese.

Get it?

I crack myself up sometimes.

But this pun-derful recipe is more than just a clever name. While it may have originated there, when we made our first test batch we were blown away by the combination of tangy, spicy kimchi and creamy white cheddar cheese. It’s simply unreal.

Closeup cocotte of Kimchee Macaroni & Cheese in black ramekins with a jar of kimchi

That said, this recipe did not come together easily.

I have a thing about texture, and especially when it comes to mac ‘n cheese, the texture is paramount to my ultimate enjoyment.

Most mac ‘n cheese recipes start out with a flour roux; this is how I’ve always made it (and indeed my past mac ‘n cheese recipes have done just that) but for whatever reason this time I just wasn’t satisfied.

Roux-based cheese sauces have a tendency to get somewhat pasty, a texture that really isn’t ideal when you’re craving an ultra creamy mac ‘n cheese.

I tried changing proportions of flour and cheese. I tried different kinds of cheeses. I compared baked vs stovetop versions. Either I’d have a thick cheese sauce that maybe stayed creamy for 5 minutes before going pasty, or a thin and watery one; there was no perfectly creamy middle ground.

Then I discovered a secret ingredient that is nothing short of magic.

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Turkey Chili Smothered Sweet Potatoes

Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and […]

The post Turkey Chili Smothered Sweet Potatoes appeared first on Budget Bytes.

Sweet potatoes and chili are totally made for each other. The subtle sweetness of the sweet potatoes perfectly contrasts the smoky, spicy flavor of the chili. Add a little creamy cheese on top and you’ve got the perfect trifecta! These Turkey Chili Smothered Sweet Potatoes are an easy, pre-portioned meal that is filling, delicious, and works great for weekly meal prep!

Originally posted 12-21-2015, updated 2-25-2020.

Turkey Chili Smothered Sweet Potatoes

Four turkey chili smothered sweet potatoes in a small white baking dish.

Can I Use Beef Instead?

Absolutely! The chili included in this recipe is basically a half batch of my basic Homemade Chili recipe, which is extremely customizable. You can swap out the protein, make it spicy or mild (reduce or eliminate the cayenne), or add other fun ingredients, like cocoa powder!

Can I Make them Vegetarian?

Yes, simply swap the 1/2 lb. of ground turkey for an extra can of black beans, or kidney beans, and you have a super delish vegetarian chili to top your sweet potatoes. :)

How do I Meal Prep These Sweet Potatoes?

After stuffing your sweet potatoes with chili and cheese, simply pack each one into an individual, microwave safe container. To reheat, simply microwave on high for about 2 minutes, or until heated through.

A fork digging into a turkey chili smothered sweet potato, on a white plate

 

Turkey Chili Smothered Sweet Potatoes

Tender baked sweet potatoes smothered with turkey and bean chili, then topped with melty cheddar. Turkey Chili Smothered Sweet Potatoes are an easy dinner!

CHILI

  • 1 Tbsp olive oil ($0.16)
  • 1/2 lb. ground turkey ($2.00)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 15oz. can diced tomatoes ($0.59)
  • 3 oz. tomato paste (1/2 of a 6oz. can) ($0.25)
  • 1 15oz. can black beans ($0.79)
  • 1 Tbsp chili powder ($0.30)
  • 1/2 tsp oregano ($0.05)
  • 1/2 tsp cumin ($0.05)
  • 1 cup water ($0.00)
  • 1/2 tsp Salt ($0.02)

POTATOES AND TOPPINGS

  • 4 small sweet potatoes (3/4 lb. each) ($3.94)
  • 1/2 cup shredded cheddar cheese ($0.43)
  • Cilantro or green onions for garnish ($0.25)
  1. Preheat the oven to 400ºF. Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish and bake for 60 minutes, or until soft and oozing from the fork holes.

  2. While the sweet potatoes are baking, prepare the small batch of chili. Add the ground turkey and olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

  3. Drain the beans and add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, oregano, cumin, and water. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

  4. Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Spoon about 3/4 cup chili over each potato, then top with 2 Tbsp shredded cheddar. Return the potatoes to the oven for a few minutes to melt the cheese. Top with cilantro or sliced green onions just before serving.

Scroll down for the step by step photos!

Front view of four turkey chili stuffed sweet potatoes in a small white baking dish

 

How to Make Chili Stuffed Sweet Potatoes – Step by Step Photos

Sweet potatoes in a baking dish rubbed in oil and pricked with a fork

Begin by preheating the oven to 400ºF. Wash four small sweet potatoes (about 3/4 lb. each). Prick the skins of each potato several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish, then bake the sweet potatoes in the preheated oven for about 60 minutes, or until they’re soft all the way through and are oozing sugary juice from the fork holes.

Cooked ground turkey, onion, and garlic in a pot

While the sweet potatoes are baking, prepare the small batch of chili. Add 1/2 lb. ground turkey and 1 Tbsp olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, dice the yellow onion and mince 2 cloves garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and translucent.

Tomatoes, beans, spices, and water added to the pot.

Drain one 15oz. can black beans and add them to the pot along with one 15oz. can diced tomatoes (with juices), 3oz. tomato paste, 1 Tbsp chili powder, 1/2 tsp oregano, 1/2 tsp cumin, and 1 cup water. Stir to combine. 

Finished turkey chili in the pot

Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste (about 1/2 tsp).

Baked sweet potatoes in the baking dish with some juices bubbling out of the fork holes

Test the sweet potatoes to make sure they are baked all the way through by piercing with a fork or a small knife. The potatoes should be soft all the way through, and juices should be bubbling out of the fork holes that were made before baking.

Opened and mashed sweet potatoes in the baking dish

Once the sweet potatoes are baked and soft all the way through , slice them open lengthwise and slightly mash the inside of the sweet potatoes.

Turkey chili being spooned into the open sweet potatoes

Scoop about 3/4 cup turkey chili onto each sweet potato.

Sweet potatoes topped with cheddar

Add a couple tablespoons of shredded cheddar to each potato, then return the baking sheet to the oven for just a few minutes to melt the cheese.

Turkey chili smothered sweet potatoes with melted cheese and topped with cilantro

Finally, top with a little chopped cilantro or sliced green onions (or hey, sour cream?) just before serving.

Side view of turkey chili smothered sweet potatoes in a baking dish, topped with green onion and cilantro

And then you have four incredibly delicious, single portion sized Turkey Chili Smothered Sweet Potatoes! Bonus, I had some chili left over that will serve as an extra meal for me. :)

Turkey Chili Smothered Sweet Potatoes - BudgetBytes.com

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Turkey Taco Bowls with Cilantro Rice

Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice. Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are […]

Tacos have officially come out of their shells. These turkey taco rice bowls have all your favorite taco fixin’s served atop a bed of romaine lettuce and tangy cilantro rice.

Everything you love about classic hard-shell tacos – without the shell. Instead, the flavorful seasoned ground turkey, black beans, fresh avocado and sour cream are piled high into a bowl along with cilantro rice and shredded romaine lettuce.

Turkey Taco Bowls with Cilantro Rice on a dark blue background with bowls of salsa and cheese and slices of lime scattered around.

I love a good taco. Preferably the classic Americanized version in a hard corn shell with seasoned ground beef, cheese, sour cream and romaine lettuce.

I could seriously devour 3 or 4 of them all by myself (and if you know me, you know I’m typically a light eater, so 3 whole tacos is a B.F.D.)

These taco bowls take everything you love about that classic hard-shell taco… without the hard shell. Instead, we’ve piled all your favorite fixin’s on a bed of tangy cilantro rice and shredded romaine lettuce.

It’s part taco salad, part rice bowl, and entirely delicious.

Closeup of Turkey Taco Bowls with Cilantro Rice, topped with cilantro microgreens

We’ve opted to swap out the classic ground beef for ground turkey (dark meat please; lean ground turkey is just too dry for this). With a generous amount of seasoning the turkey comes out just as flavorful as any beef version.

The addition of the chicken broth helps to make the meat extra saucy, and not at all dry like ground turkey can often be.

If you do use beef (and you certainly can if you prefer), you probably won’t need a full 3/4 cup of chicken broth (beef broth works too), since ground beef tends to be fattier and therefore juicer. Or you can cook the ground meat most of the way, then spoon off the excess fat, and then add enough broth to make it nice and saucy.

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