I like Greek yogurt. The texture is thick and smooth and it makes my tummy happy. My usual go-to is Fage Total 2% with cherry or blueberry. Throw in a couple of graham crackers and you have Almost Cheesecake!
But even Almost Cheesecake can get old after a while, so I’ve started looking for ways to incorporate Greek yogurt into my cooking
misadventures. All the perks of the probiotic punch (sorry, sometimes my inner alliteration nerd comes out), plus a little something-something for my taste buds. Here are a few ways I’ve been making this happen:
1) Use Greek yogurt in place of sour cream or mayonnaise. I made an enchilada casserole for Christmas dinner (in place of our traditional Chinese fare, natch) and when the recipe called for sour cream to mix in to the casserole, I just threw in yogurt instead. That’s right, family. I tricked you into eating something healthy. Muwahahahahaha.
2) I’m still perfecting this, but I’ve tried adding spices and chopped veggies to make a healthy alternative to dips and dressings. I haven’t yet found the right blend, but I’d like to try Creamy Avocado Yogurt Dip, Nutella Yogurt Fruit Dip and Cilantro Lime Ranch Dressing.
3) Probiotic Pancakes! That’s what I want to call these Greek Yogurt Pancakes anyway. 🙂 I made them for dinner last night – the batch made four small/medium pancakes. Topped with blueberry preserves and served alongside a potato-peppers-onions-cheese-bacon-bits-and-an-egg hash, I like to think it was a balanced brinner.
4) I have made Skinny Greek Yogurt Chicken twice now and cannot think of a single thing I would change! Well, except to maybe try it with lemon pepper seasoning next time! The chicken is slathered in seasoned Greek yogurt and baked… the chicken stays tender while the yogurt adds a punch of flavor. So easy and SO GOOD! I usually eat it alongside whatever vegetable I have laying around… or Cheezits. 🙂
That’s one small step I’m taking to eating healthier these days. How about you? What is your favorite way to eat yogurt, Greek or otherwise?