Search Results for: greek yogurt

Chocolate Chip Muffins

Since my flight from Boston got in so late last Saturday night, I wasn’t feeling up to making a big Easter brunch on Sunday. Instead we met some friends at Broken Yolk (I can’t resist the California Breakfast Burrito, drool). We expected that they would be pretty packed and were pleasantly surprised to get a table almost right away. The staff must have also been expecting long waits because they were carrying around trays of mini-chocolate chip muffins for people waiting to be seated and waiting for their food. I, of course, snagged one and for the next 2 days I couldn’t stop thinking about them. Needless to say, I recreated them at home just 2 days later.

Let’s be serious for a second. These do not make a nutritiously sound breakfast. They are glorified chocolate chip mini-cakes, with no real redeeming nutritional value. But… they make an absolutely perfect second breakfast (ya know, that meal between first breakfast and lunch) for this 5-month pregnant lady. 🙂 And a delicious evening snack for anyone.

 

Love Muffins? Me too!

Easy Cinnamon Roll Muffins
Applesauce Oatmeal Muffins
Blackberry and Lemon Muffins
Banana Oat Muffins

 

Slow Cooker Chicken and Quinoa Chili

Even living in a slightly warmer climate, there’s just something about winter that makes me crave hearty, warm, soups and chilis. These warm and hearty dinners are even better when they basically prepare themselves. That’s one of the things I loved about this chili. I literally threw all of the ingredients in my slowcooker and let time do the rest. The other great thing about this chili is that its good for you! Loaded with good for you quinoa, black beans, tomatoes, and corn and have very minimal fat (especially if you top it with nonfat Greek yogurt and low fat cheese!). Oh, and they go perfectly with those Cheddar Jalapeno Drop Biscuits I posted last week!

I was excited when I found this recipe, but of course I had to make a few adjustments. First, I like a bit of smokey spicy taste to my chili, so I replaced the bell pepper with chipotle pepper. Second, I upped the smokey flavor by using fire-roasted tomatoes. If you can’t find fire-roasted tomatoes (or don’t care for them) you can of course use regular tomatoes, but I really loved the flavor they added. I also cut back just a bit on the chicken stock and added some tomato paste. I wanted a thick chili and I think the result was really great. Finally, I had a huge split chicken breast thawed, so I used that instead of boneless skinless. I’m sure the bones helped to add a little bit of flavor, but to be honest the breast was so tender it just fell away from the bones, and it was kind of a pain making sure that I got all of them out of the thick chili. Next time I’ll probably go the boneless skinless route (and the recipe below will reflect that).

 

 

Tangy Mustard Coleslaw

It seems like for the last few weeks I’ve seen Facebook status after Facebook status counting down the days until the end of school year. Friends that are teachers, parents and students… they’re all ready for summer! As far as school goes, I’m not quite as lucky. The BSN program I am in has classes that run through the summer. I could technically take it off, but I’d rather get my degree a few months earlier! Still, there are lots of things about summer that I am looking forward too. Warm (and hot!) weather, the tomato plants we have growing on our balcony, the abundance of in-season fruits, and of course summer BBQ type foods.

One of my top 10 favorite foods of all time is barbeque pulled pork. I can’t think of time when I was NOT in the mood (or easily swayed into the mood) for pulled pork. Especially after I discovered my new favorite rub and sauce last summer. And, to me, it’s not a proper pulled pork sandwich if there isn’t a fairly healthy heap of coleslaw on top.

I think there are a fair amount of people out there that think that they don’t like coleslaw. One of the biggest reasons I hear for people not liking it is the loads of mayonnaise that goes into many slaws. But people, there are LOADS of coleslaw recipes and many have little to no mayo. And to be honest, those are often the tangy kind that win my heart. Like this Tangy Mustard Cole Slaw.

The first time I made this recipe with the small amount of mayo it called for. This time I suspected since the amount was so small and the purpose was really to add just a hint of creaminess that I could replace it with Greek yogurt or sour cream and it would still work. And it did. If you think you don’t like coleslaw, give this one a try! It’s tangy and creamy and delicious, the perfect topper for a pulled pork sandwich!



Tangy Mustard Coleslaw


Ingredients
7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple)
1/3 cup thinly vertically sliced red onion
1/2 cup grated carrot
1/4 cup apple cider vinegar
2 Tbsp sugar
2 Tbsp whole-grain mustard
2 Tbsp Greek yogurt, sour cream, or reduced-fat mayonnaise
1/4 tsp celery seed
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Salt to taste

Directions
In a large bowl toss together the cabbage, red onion, and carrot.  In a glass liquid measuring cup, whisk together the vinegar, sugar, mustard, yogurt, black pepper, and red pepper. (Wait until just before serving to add the salt, otherwise it can pull the water out of the cabbage and make everything runny). Pour the dressing over the cabbage mixture and toss to evenly coat. Cover and chill for at least 20 minutes before serving. Just before serving, add a sprinkle of salt to taste.

Adapted from Cooking Light June 2008, via My Recipes

Southwest Stuffed Peppers

This past weekend Jesse and I took another trip to Hong Kong. We had a lot of fun, but it wasn’t all play time – we went to Hong Kong so that Jesse could officially get his Z Visa, basically a resident visa! It’s weird when things feel like they are such a long time coming, then once they happen it feels like it was all so fast! Who would have thought we would be living in China? Crazy.

We had these Stuffed Peppers early last week before our trip, and I was hoping to get this post up while we were in Hong Kong, but I completely forgot to take my lap top with me! Better late than never, though, because we really loved this dinner. Stuffed Peppers are bright, colorful, filling, and delicious.