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So I wanted to do a recap on some of the meals I enjoyed while getting creative using Chobani Greek Yogurt in recipes.  The promotion is called #justaddgood. Here’s the idea behind it:

Chobani Conversion Chart.

Chobani Ingredient Conversion Chart

So I’ll take you back to the original post on my Chobani Delivery.  Now let’s look at some dishes!

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Most recently I made this little frozen dessert. This recipe was adapted from Lindsay’s over at The Lean Green Bean. Lindsay has amazing recipes and she is really creative with health ingredients.

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Here’s how I put this all together.

Ingredients

  • 4 cups Crispy Brown Rice Cereal
  • 1 Large container of Vanilla Chobani Greek yogurt
  • 1/2 cup ground oatmeal
  • 4 tablespoons of powdered peanut butter or 2-3  tablespoons of regular nut butter
  • 2 tablespoons of chia seeds
  • 2 tablespoons of hemp seeds

Instructions for Crust

  1. Mix 1/2 cup ground oats and 4 tablespoons of PB2, along with 2 tablespoons of chia seeds and 2 tablespoons of hemp seeds together.
  2. Next, slowly add 1/4 cup of water to the dry mix until it is smooth and incorporated
  3. Press the crust into a 8×8 glass pan and proceed to make the filling

Instructions for Filling

  1. Mix yogurt and crispy brown rice cereal together in a bowl.

Now put it all together

  1. Spread yogurt mixture into the oatmeal crust.
  2. Cover with plastic wrap and place in freezer until frozen.
  3. Remove from freezer, cut into bars.
  4. Store in an airtight container in the freezer.

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It’s like a frozen rice crispy treat. They freeze well and I love them.

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So with having so much on hand and not wanting to waste a single drop I grabbed a container and made some FroCHO™ Ice Cubes to have on hand for smoothies. I have made Chobani Frozen Treats before, but I wanted more information. So I headed on over to the Chobani FAQ Webpage and here’s what I found on freezing!

Can I freeze Chobani?

Yes, frozen Chobani (or FroCHO™ as we like to call it) can be stored for up to three months. While frozen, the live and active cultures present in Chobani become dormant. But once thawed, either in the refrigerator or by your body heat when eaten, they become live and active again.

FroCHO™ will have a slightly different texture, whether eaten frozen or thawed, but makes for a refreshing treat.

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Once they were frozen, I bagged and dated them. Well I also had to try some in a smoothie, I am only human after all.

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So I grabbed 3 Chobani cubes, a frozen banana and a snack size bag of frozen raspberries and a scoop of protein powder. I keep lots of frozen fruits on hand. I have a small section of my freezer dedicated to items to make smoothies! Check out my stash here. I topped of my blender bottle with soy milk and blended. The Chobani cubes really kept it cold and super smooth.

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I love spicy, hot flavors. So when I saw Tiffany’s Post on Spicy Buffalo Chicken Enchiladas, I knew I had to make them. I meet Tiffany at the 2012 Blend Retreat. She blogs over at Snack Snark Bark. I did alter her original recipe, I did not have any celery on hand and I also omitted the jalapeno peppers. I do love spicy hot flavors, but jalapeno is just too much for this gal. I also stuffed them, I mean jam-packed them full so I only ended up with 5 enchiladas, where the original recipe called for 12 tortillas. Oops.

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Before:

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After:

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I am in love with these bad boys, they are so zippy and spicy, I had to dab my upper lip a few times! If you like Franks Red Hot, then these are for YOU.

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Super Spicy Buffalo Chicken Enchiladas

  • 5 tortillas
  • 1 ½ lbs of chicken, cooked
  • 1 cup Chobani 2% plain yogurt (in place of cream cheese)
  • 4 oz. blue cheese, crumbled (same some for topping)
  • 4 oz. Frank’s Red Hot Wing Sauce
  • 1 tsp salt
  • ½ tsp chile powder
  • ½ tsp black pepper
  • Ranch dressing for drizzling

Mix together well, stuff tortillas and fold, place seam side down in pan, sprinkle with blue cheese and drizzle ranch dressing and hot sauce and bake on 375 degrees for 20-25 minutes and enjoy.

So on to a milder recipe….Cho-Egg Salad Sandwich.

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I just diced up 2 hard-boiled eggs a generous amount of mustard along with a few tablespoons of Chobani yogurt and mixed together, tasted then added more mustard and Chobani to my taste. Toasted some wheat bread. Piled the Cho-Egg mix on the bread, then topped with Organic Pea Sprouts, and dug in, it sure did make a perfect lunch.

Made my all time favorite breakfast bowl or Cho-Cereal Bowl. Kashi Heart to Heart cereal, PB2 (not pictured), hemp seeds, cinnamon and mixed with Chobani yogurt. Love, Love, Love.

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Cho-Enchiladas. Check out my recipe/post link.

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More Cho-Cereal Bowls.

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Shrimp Taco Wrap with Chobani instead of sour cream…Very Tangy.

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I think the one thing I am currently obsessed with is the Chobani Fruit Dip. Inspired by the Fruit Kebobs on the Chobani site.

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Chobani Fruit Dip

Serves 1

2 Tablespoons Chobani Greek Yogurt

1 Tablespoon Biscoff Spread or any Nut butter

1 teaspoon Vanilla Extract

3 Shakes of Cinnamon

Blend together with a spoon and dip, dip away.

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I also wanted to mention that I froze 3 cups of this dip in a glass Pyrex container for a Super Bowl party. Before the party I let it thaw and whipped it up with a spoon, and the texture and flavor were as good as when it was first made fresh. CHO-Bonus.

Question of the Day: What’s your favorite way to use Greek Yogurt in your recipes?

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Better late than never… Here’s a little post about what I made, ate, and enjoyed over the holidays.

To start I baked some white chocolate chip oatmeal cookies, they happen to be my all time favorite cookie. EVER.

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Made my Favorite Instant Oatmeal Pancakes for breakfast.

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Even Elf loves Instant Oatmeal Pancakes.

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So easy and satisfying.

Instant Oatmeal Pancakes:

Ingredients:

  • 1 packet instant oatmeal (any flavor)
  • ½ banana , mashed
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 13 cup Egg Beaters egg substitute

Directions:

  • Mix and combine all ingredients.
  • Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
  • Brown on both sides

Top with your favorite ingredients and enjoy. I just topped with Chia seeds and agave nectar. Sheer Perfection.

I also made some Healthy Brown Krispy Treats. Gotta have good for you treats with the indulgent one! Just playing fair.

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Brown Rice Krispy Treats:

Ingredients:

  • 6 cups crispy brown rice cereal (I used Erewhon)
  • 2 tablespoons almond butter, peanut butter or other nut butter
  • 3/4 cup agave syrup

Preparation:

  1. Place cereal in a mixing bowl.
  2. Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
  3. Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
  4. Press mixture evenly into a 13×9 casserole dish.
  5. I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.

Made a big old bowl of #justaddgood Chobani for Breakfast from my Chobani score.

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Chia seeds, hemp seeds with a cup of Kashi Heart to Heart cereal, mixed with Vanilla Chobani and you have got your self a big old bowl of YUM.

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Indulged on a candy caramel apple. A co-worker gave this to me as a Christmas gift. It was love at first Sight, I mean Bite.

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Wow, so incredible. Almost ridiculous it was so good.

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For my contribution to my families holiday meal I made the Pioneer Woman Burgundy Mushrooms.

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They were so worth the 9 hour cook time. Yep, 9 hour cook time. Crazy right? But I have to tell you,  I will make them again and again.

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Check out her recipe.

Pioneer Woman Burgundy Mushrooms: 

Ingredients

  • 4 pounds White Button Mushrooms
  • 2 sticks Butter
  • 1-1/2 teaspoon Worcestershire Sauce
  • 1 quarts Burgundy Wine (other Reds Will Work)
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed
  • 5 cloves Garlic, Peeled
  • 2 teaspoons Salt

Preparation Instructions

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
  • Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
  • Remove the lid, then continue cooking, uncovered, for three hours.
  • Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl.

I scored a new toaster oven from the rents. Love new kitchen appliances!

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Love the holidays, but I am so glad they are over. So are these two, they just want to get back to their normal daily routine; Wake up, Eat, Power Playtime for 30 Minutes, take a Long Nap, Wake Up when Mommy gets Home from Work, Eat Again, Endless Playtime and Daily Walk, Bedtime and Repeat!

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Check Ya Later.

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Some weekends I like to indulge in a fun breakfast, but don’t feel like pulling out all my cookware and making a mess, so I have a Sweet and Fun Go To breakfast.

These French Toast Sticks come  packaged as a full slice with perforations to pull apart to sticks, but I leave them intact and make a sandwich out of them. I have about 4 boxes of these left in my freezer. The Kroger’s I shop at had them on closeout for $1.96 a box, and I cannot pass up on a great deal like that.

On a recent shopping trip Saving = More, I found this Peter Pan whipped creamy peanut butter, so I thought it would be perfect for the filling in my french toast sandwich. I also sliced a banana and added some fresh blackberries.

Here’s how my husband had his, he didn’t want to mess with spreads and berries, he went for the banana and maple syrup.

Here’s how my plate turned out. The whipped peanut butter has less sugar and was very easy to spread, I really only needed 1 tablespoon to cover both slices, added the berries and banana slices and a little love from my favorite Chia Seeds.

Smashed it together, and  here you have my Sweet and Fun Go To breakfast. I am happy to report that nothing squeezed it’s way out this sandwich, everything stayed in place thanks to the Whipped Peanut Butter.

BEST BODY BOOTCAMP

Boot Camp Update: We just entered Week #5 of Boot Camp and I am really feeling the benefits of it. I can tell I am able to do higher resistances on my elliptical for longer periods of time, and I have an amazing amount of energy. I also noticed that my back has not been bothering me as much, I normally have aches and pains in my lower back and I think the strength training has helped improve my back’s strength. I have been developing better sleeping habits, and have been Planking daily.

One of the side challenges to Boot Camp is each week we can pick two new goals to work on during Boot Camp: Example – drink more water, stretch before workouts, etc… Well I have been doing a Bed Time Goal the entire time and have only missed it one time, I am in bed by 11 p.m. and I feel better and more awake in the morning! I really have been loving Boot Camp it’s been the motivation I needed to get into Health Workout Routine that is challenging.

I will be joining the next Boot Camp when Tina has one, she has a real gift for kicking you in the pants, and that’s a Good Thing.

Question of the Day: What’s Your Go to Meal?

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I love vacations, I love traveling, I love everything about vacations, but with all good things comes the reality of getting back home. I got right on getting my favorite foods prepped and ready to go.

I boiled up some eggs.

I must have my one a day egg, while on vacation I only had one egg and I really missed my favorite source of protein.

In between all my catching up the most important thing is to catch up on all the missed kisses from these 2 crazy kids.

Making a batch of OIAJ, to bring to work as breakfast was a must do item on my list.

I used the last of my peanut butter on this batch of oats, what a bummer, I need to plan grocery shopping trip, how can I survive without peanut butter.

Sticking to my favorite OIAJ. I used 1/2 cup of oats, 1 teaspoon chia seeds, 1 tablespoon of peanut butter and my favorite coconut milk with a few shakes of cinnamon.

My parents came down from Upper Michigan to watch our dogs while we were gone and they didn’t eat the bananas I left for them, but that’s okay I need some more for my smoothie stash.

Just peel, slice and bag up and when you need a smoothie, you will have frozen chunks ready to go.

Bagged up my favorite lunch time pretzel snacks.

The organizer in me loves to prep and I love the convenience of having things ready to go, that means I can hit the snooze button 1 time in the morning when I am prepped and ready to go. Count me in.

Question of the Day: What is a good gift to send to someone who hosted you while on vacation?

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Thinking about what I wanted for breakfast, but also thinking about what would hold me over until lunch, only one thing came to mind. Oats in a Jar or OIAJ. I have been on a OIAJ kick lately, but it really Keeps My Tank Full, and I love that I can add different items to change it up a bit in flavor and in texture.

BEST BODY BOOTCAMP

Since I started Best Body Boot Camp yesterday, I really want to focus on following the program, keeping goals and eating as clean as I can, but staying properly fueled. I want to keep my meals full of grains, proteins, fruits and veggies.

Here’s Today’s OIAJ Recipe

  • 1/2 Cup Oats
  • 1 Cup Coconut Milk
  •  1 Tsp. Chia Seeds
  • 1 Tsp. Swanson Organic Cocoa Powder
  • 1 Tbsp. Nut Butter
Layer the ingredients in the jar and keep in the fridge over night, Stir in the morning, microwave for about a minute to warm, add additional items and enjoy a healthy hearty breakfast that will fuel your day.

Layer the ingredients.

Look at the beautiful Organic Cocoa.

 

My friends at Swanson, gave me a Shopping Spree a few weeks ago, and I have been thinking of a million ways to use the items they sent me and adding the Organic Cocoa to OIAJ was a perfect way to taste the cocoa. It gave the oats an incredible unsweetened chocolate flavor that I really enjoyed. I don’t care for overly sweet breakfast items, don’t get me wrong I love sweets, but something about eating sweet tasting foods kinda makes me nauseous on an empty stomach. I plan on using the Organic Cocoa in my next smoothie.

Dropping a spoonful of nut butter to thicken it up, plus it tastes amazing.

I mean really, how could anyone not love this combo.

Add in your milk.

It will filter its way into the jar and incorporate all the oats, but you can give it a stir if you’d like.

Seal the jar and store in the fridge overnight.

I did not add any additional items to this batch, it was perfect just the way I made it. My co-workers always ask me “What ya got in that jar?” I tell them OIAJ. Let me just say this: I have turned some donut breakfast eater into OIAJ eaters!

Additional goals that I have during Boot Camp, which I hope will stick long after is:

  1. Going to bed by 11:00 pm, I tend to be a night owl and stay up too late, and I really want to change that habit.
  2. Drinking enough water through out the day.
 

Question of the day: What fuel’s your day?

Check Ya Later.

 

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Happy Friday Everyone.

So I want to get right to it, yesterday I made a few dishes, and I want to go over the recipes.

For dinner I made a Quinoa Crunch Casserole that I saw on Caitlin Blog. This was so easy to make and I loved the fact that you did not have to cook the quinoa, the recipe calls for it to be raw.

Ingredients (for three servings):

  • 3 cups chopped broccoli
  • 3/4 cup raw quinoa
  • 4 eggs
  • 1/4 cup hummus
  • 1/4 cup salsa
  • 1/2 can black beans, drained and rinsed
  • 1 tablespoon hot sauce
  • Dash of pepper
  • Topping: Pasta sauce

Directions:

  • Preheat oven to 400 degrees and grease a loaf pan.
  • In a wok, stirfry the broccoli until it begins to brown.
  • In a mixing bowl, combine all the ingredients + broccoli except the pasta sauce.  Mix well.
  • Pour mixture into loaf pan and cook for 40 minutes.
  • Remove and slice.
  • Top with pasta sauce and enjoy.

With the casserole I made a side dish of Polenta Provencale that I got from Trader Joe’s.

Then I steamed a side of asparagus, and I heated up a jar of pasta sauce.

This meal ended up being one of my favorites. I loved the crunchy’s on the top of the casserole.

Now if there is one thing I like to keep on hand this is it. Chocolate Chip Pumpkin Cookies. I got this recipe from Annette Blog.

Chocolate Chip Pumpkin Cookies (bonus: high in protein!)

Ingredients:

  • 1 box chocolate cake mix (or spice cake works too)
  • 1 large can pumpkin
  • 2 Tb vanilla
  • 2 Tb cinnamon
  • 1 Tb nutmeg
  • 1/2 cup oats
  • chia seeds (2 Tb)
  • 1 scoop of protein powder <–optional
  • chocolate chips (I put 3 chocolate chips on top of each cookie), but you can add directly to the mix

Directions:

  • Preheat oven to 350.
  • Mix all of the above ingredients together in a large bowl.
  • Add chia seeds and protein powder if desired.
  • If the batter is too thick, add 1 Tb water or if it is too wet, add 1/8 cup extra oats.
  • Drop by spoonfuls onto a baking sheet.
  • Bake for 18 minutes.
  • Cool and enjoy!

These cookies are soft, moist, chocolately, and delicious. And SO easy to whip up. Oh, and they’re semi-healthy with a punch of protein. Each cookie has 94 calories.

Normally I eat these for breakfast, but really they would be good as a dessert.

I love rice krispy treats and Luna bars and when I saw a recipe on Chocolate Covered Katie for a Homemade Luna Bar, I thought why not try to make a Luna Bar/Brown Rice Crispy Bar.

Brown Rice Krispy Treats

Ingredients:

  • 6 cups crispy brown rice cereal (I used Erewhon)
  • 2 tablespoons almond butter, peanut butter or other nut butter
  • 3/4 cup agave syrup (I used Domino’s Organic agave)

Preparation:

  1. Place cereal in a mixing bowl.
  2. Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
  3. Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
  4. Press mixture evenly into a 13×9 casserole dish.
  5. I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.

Bagged up and stored in the freezer to keep them fresh and on hand whenever I want them.

Have a great weekend, we are expecting some mild weather here in Michigan. How is it possible that we have had 3 days of 40 degree weather in February.

Question of the Day: what have you baked lately?

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Having time to bake and cook up some dishes is how I spent my day. I played hooky from work and I do not feel bad at all. Well I didn’t really play hooky, my boss gave me the day off for covering for her vacation. I just feel more rebellious saying I’m Playing Hooky.

The Urban Dictionary described Playing Hooky as:

Playing Hooky
Skipping school or work.Play hooky, ‘be absent from school without an excuse’, is an Americanism first recorded around 1848.

It also says, To play hooky comes from the verb hook, euphemistically meaning ‘to steal’, or from the phrase hook it, meaning ‘to escape, run away, make off’.

So I mapped out my day:

  • Sleep In –  Oops I slept until 10:30, I guess that’s what happens when I don’t use an alarm.
  • Workout – did 30 minutes on the Elliptical
  • Eat Peanut Butter – perfect breakfast
  • Baking- done
  • Make Quinoa Dish – done
  • Blog- doing that now
  • Shower I hope to get to it right after I publish this

It’s really cool to have a day off during the week.

Here’s what I made.

Breakfast was an English muffin with peanut butter, sliced banana and chia seeds. Hands down this has to be my favorite breakfast at the moment.

Then I made a batch of Chocolate Chip Pumpkin Cookies.

This batch made 28 cookies. Once they cooled I bagged them up and put them in the freezer. They are perfect for a breakfast on the go.

As the cookies were baking, I mixed up the ingredients for Quinoa Crunch Casserole

Before it baked.

After it baked.

Then I made a no bake batch of Healthy Brown Rice Treats.

They are easy and super fast to make.

Slice into 12 bars.

Bag them up and store in the freezer. When you want to eat one they thaw out in about 15 minutes, but I like mine slightly frozen.

Perfect way to spend the day. I will post all the recipes on tomorrows blog, have a good night.

Question: When was the last time you played Hooky?

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