Tag-Archive for » Yogurt «
I have been so busy over summer that I have not had time to keep up with posts, hopefully I will have some more time to post more regularly over August. I tagged this recipe to make for a swap I am involved in, as I had some leftover roast chicken to use up. It was a quick, easy and very tasty recipe and I loved the combination of ingredients used. I made mine with regular mayonnaise instead of miracle whip as I prefer this. I served ours over salad greens with some crusty bread for a great summer time meal. To read more reviews on this recipe or to view more photos please click here.
Ingredients
3 Cups cubed cooked chicken breasts (About 3- 4 breasts)(leftover roast chicken also works well)
2 Medium cucumbers, peeled, seeded, chopped
1 1/4 Cups crumbled feta cheese
2/3 Cup sliced pitted ripe olives (I used pimento stuffed olives.)
1/4 Cup snipped parsley
3/4 Cup Miracle Whip (I used mayonnaise)
3/4 Cup plain yogurt
1 Tablespoon dried oregano
3 Minced garlic cloves
Lettuce leaf
Method
1. In a large bowl, combine chicken, cucumber, cheese, and olives.
2. In a smaller bowl, stir together parsley, Miracle Whip, yogurt, oregano, and garlic.
3. Add to chicken mixture, toss to coat, Ccver and chill.
Serve on lettuce or mixed green leaves.
All photos taken by me unless otherwise stated.
This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.
Ingredients
500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil
Method
1. Preheat oven to 425 degrees F.
2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.
3. Season with salt, pepper and paprika.
4. Bake 22-24 minutes or until just barely pink in the center.
5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.
6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.
7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.
All photos taken by me unless otherwise stated.
