Tag Archives: Greek yogurt

Roasted Red Pepper Chicken

It’s date night!! This recipe is perfect for impressing your sweety, but it is also easy enough for a casual weeknight dinner. I love to make this recipe on special occasions though, like date night…and no need to go to a fancy restaurant. My husband thinks I spent hours making it (which I let him believe, it makes him love it even more). So get dressed up hubby, dinner is my treat tonight!

3 Boneless Skinless Chicken Breasts

1 Red Bell Pepper

12 Spinach Leaves

12 Slices of Fresh Mozzarella Cheese

4 Slices of Wheat Bread

1/2 Cup Greek Yogurt

2 Tbs Garlic Powder

2 Tbs Italian Seasoning

1/2 Tbs Salt

1/2 Tbs Pepper

1 Tbs Canola Oil

First we need to make the breadcrumbs. If you prefer you can use store bought, but I love making my own…it’s so easy and you can add your own FLAVOR! Preheat the oven to 425°. Cut the bread into quarters and drizzle both sides with canola oil and half of the garlic powder and Italian seasoning. Place on a baking sheet lined with foil.  Bake for about 10 minutes, flip halfway through. I love smelling the seasoning as it starts to cook, it smells amazing! Once the bread has cooled, place in a food processor and pulse until it becomes fine breadcrumbs. Pour onto a plate and put aside.

Next trim the top off of the red pepper and cut in half. Empty the pulp and seeds from the inside. Place on a baking sheet and drizzle with canola oil. Roast for 20 minutes until the pepper is blistered, flip halfway through. Trust me, if you have never tried roasting a pepper it is so worth it. It enhances the FLAVOR tremendously. Once it’s done, place in a bowl and cover with plastic wrap for 10 minutes. This will steam the pepper so you can remove the skin. Carefully peel off the skin, but do not run under water, it will rinse off all of the FLAVOR (you don’t want all that hard work to go right down the drain). It should peel right off, don’t worry about getting off every little bit.  Cut into medium sized pieces.

Drop the oven temperature to 400°. Take the chicken and trim off any fat. Then cut the chicken into two pieces by placing your hand on top of the chicken and carefully slice the middle from top to bottom. If it is easier, you can pound the chicken instead. Just place in between plastic wrap and pound until thin (I have to admit this way is more fun, it gets out all that aggression).

Line a baking sheet with foil. I like to place a cookie cooling rack on top of the pan to lay the chicken on. This will let the heat circulate around the chicken and prevent the bottom from getting soggy (no one likes a soggy bottom 😉 ). Season both sides of chicken with the rest of the seasoning. Then brush both sides with Greek yogurt and dip into the breadcrumbs. Place each piece of chicken on the cooling rack. Bake for 20 minutes.

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In the meantime cut the mozzarella into thin slices. Once the chicken is ready, pull the pan out of the oven and place a few spinach leaves on top of each piece of chicken. Then place a piece or two of red pepper and top with the mozzarella cheese. Place under the broiler for 5-8 minutes until the cheese is melted. Keep a close eye on it, they go very fast! Let cool and serve.

Happy Flavoring!

 

Light Spinach Artichoke Dip

Time to throw away that tired old spinach artichoke dip recipe, and spruce it up with this revamped dip. By making a few swap outs, this recipe is much healthier without losing any of the FLAVOR. My husband was so surprised when I told him that I changed it up after he tried it (I’m so sneaky). I actually surprised myself when I created this recipe (trust me you will be amazed after the first bite). Such a delicious dip without any of the guilt…count me in!

2  14 oz. Cans of Artichokes

1  10 oz Bag of Fresh Spinach

1  15 oz. Container of Ricotta Cheese

1/2 Cup Greek Yogurt

1 Cup Shredded Mozzarella

2 Tbs Canola Oil

1/2 Tbs Nutmeg

2 Tbs Garlic Powder

1/2 Tbs Cayenne (optional)

1/2 Tbs Salt

Preheat the oven to 365°. I love using fresh greens so I use fresh spinach, but you can use frozen if you’d prefer. Add the canola oil to a large skillet and add the fresh spinach. If your skillet is not big enough, just add a little at a time. It will look like a lot, but it will all wilt down (it’s so crazy how you start with a big bag of spinach and it cooks down to about a cup, I guess that is the magic of it). Add the nutmeg and half of the garlic powder. The nutmeg is a perfect seasoning to add to greens. It really enhances their FLAVOR! Add more oil as needed. Once they have finished cooking put aside.

Drain the artichokes into a strainer and rinse them with water (this will rinse off the salty brine that they are packed with). Squeeze out the water of each artichoke and place on your cutting board. Cut the artichokes into a rough chop (watch those fingers!)

Time to put it all together (here is where we add the secret ingredients 😉 ). In a large bowl combine the artichokes, ricotta cheese, and Greek yogurt. Mix together, then add in the rest of the seasoning along with the spinach mixture and half of the mozzarella.  Spread into a greased casserole dish and top with the remaining  mozzarella cheese. Cook for 30-35 minutes until lightly browned. Serve once it has cooled for 5-10 minutes. This dip goes great with tortilla chips, crackers, or pita chips.

Try out his recipe for your family or at your next dinner party, then you can tell them how healthy it really is, or you can keep it our little secret (don’t worry, I won’t tell 😉 ).

Happy Flavoring!

Healthy Fish Tacos

My husband loves Mexican food, so anytime I come up with a recipe that involves a tortilla and the word “Taco”, he’s in!

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Thumbs up from hubby!

The part that he does not need to know is how healthy it really is. Customize your taco by adding the perfect amount of toppings.

1 Fillet of Cod (or your choice of any white fish)

1 Tbs Old Bay Seasoning

1/2 Tbs Cayenne Pepper

Whole Wheat Tortillas

Tomato

Pickled Jalapenos

Onion

Italian Seasoning

Cabbage

 

Sauce

1 Cup of Greek Yogurt

2 Tbs of Light Mayo

2 Tbs Sriracha

1/2 Lime (juice)

1 Tbs of Garlic Powder

1 Tbs Old Bay Seasoning

1/2 tsp Smoked Paprika

First mix all of the ingredients for the sauce in a bowl and pop it in the fridge. I like to store it in a squeeze bottle (which makes it easy to drizzle over whatever you want). Next its time to cook the fish. Season the fish with Old Bay seasoning and cayenne pepper (leave out the cayenne pepper if you don’t want it spicy, but my husband and I are definitely a spicy couple 😉 ). Lay on a baking sheet lined with foil.  Place in the oven on broil for 10 to 15 minutes until browned.  It will brown the fish perfectly, so FLAVORFUL!  (This is usually around the time hubby asks…is it ready yet?!)

While the fish is cooking, its pico de gallo time! Chop the tomato, jalapeños, and onion into a small bowl.  I’m not crazy about cilantro, so I sprinkle with Italian season which does the trick for me.

Take the fish out of the oven and shred apart with a fork. Now setup a taco station with all the toppings. It’s a fish fiesta! Perfect for a taco party (get those margaritas ready)! Dinner is served… and hubby is happy! 🙂

Happy Flavoring!

 

Veggie Hash

My hubby requests this one a lot, so I surprised him with this hash tonight for dinner. I know the way to a man’s heart ;). It is so healthy and full of vegetables. I love it when meals are so good and also so good for you! This recipe has so many options…check out all of the pictures at the bottom!

5 Red Potatoes

1 Medium Onion

1 Red Pepper

1 Zucchini

2 Tbs Canola Oil

1 tsp Salt

1 tsp Pepper

1/2 Tbs Garlic Powder

1/2 Tbs  Onion Powder

1/4 Tbs Cayenne Pepper (optional)

2 Eggs (optional)

Sauce

1/2 Cup Greek Yogurt

1/2 Tbs Garlic Powder

1 tsp of Old Bay seasoning

1/2 Lemon (juice)

1 Tbs Sriracha

Preheat the oven to 425. First we start with the sauce which will be drizzled on top to give this recipe added FLAVOR. Mix all of the ingredients for the sauce in a small mixing bowl. I like to pour it into a condiment squeeze bottle so I can drizzle it on top at the end, it makes it look so fancy ;). Next dice the potatoes and lay them on a baking sheet. Brush them with canola oil and sprinkle with salt and pepper. Sometimes I add some garlic powder also (I love garlic almost as much as my husband, I think he’s starting to get a little jealous). Cook for 20 minutes, flip halfway through.

Next, chop the veggies into medium sized pieces. Heat up the canola oil in a large skillet and add the veggies. Cook over high heat. Sprinkle with seasoning and let them dance (boogie time…it helps to do a little dance yourself). Don’t be afraid to let them brown, that is where all of the FLAVOR is. Once they have browned turn down the heat to medium low and let them finish cooking.

I cook a little scrambled egg for my hubby (cause I know how he likes it…yeah baby). I eliminate the egg for my portion because I’m watching my cholesterol, so adjust to your own dietary needs. Everyone has their own unique FLAVOR.

Time to plate, it’s all about making it look as delicious as it is going to taste. Start by serving the potatoes on the plate, then add the veggies on top. Next top with the egg (or not). Then I drizzle the sauce on my portion. And there you go, what a nutritious and delicious meal. High five to the cook!

Happy Flavoring!

So many options…

imageScrambled Eggs Hash

imageVeggie Hash

imageSausage & Eggs Hash

imageFilet of Cod Hash