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Posts Tagged ‘#justaddgood’

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?

Check Ya Later.

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Last weekend I took advantage of the fact that I had nothing to do and nowhere to go. So I spent the day doing what I wanted to do. I watched movies and ate! It was just what I needed. I had a Me Day, My Way.

For Breakfast I enjoyed a few Crumpets with Sun-butter and hemp seeds.

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For lunch I made a fun and really tasty sandwich. For some reason I have been craving an egg salad sandwich so I made one. Like I said I was having a Me Day. Check out my secret ingredient. Chobani Greek Yogurt. #justaddgood.

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I found Organic Pea Shoots at Trader Joe’s, and when I saw them, I knew I had to try them and I am happy to say I loved them! They can be added to stir frys, salads, soups and sandwiches, or steamed as a side dish. I have been wanting to use my Chobani so I thought instead of mayo on my egg salad sandwich I would use my yummy Chobani Greek Yogurt. 

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It was one fine tasting sandwich. Worthy of repeating on any given day. Cho-Egg Salad Sandwich with Pea Shoots. Other fun Chobani creations can be found here, and here. Oh yeah, and here. Chobani is a great way to add some clean protein to your diet and replace fatty ingredients, like mayo, oil or butter. In the summer I made a few fun dessert dishes using Chobani Greek yogurt. Chobani Cheese Cake, Chobani Frozen Treats.

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For a fun snack I ate one of my Homemade Brown Rice Krispy Treats smothered in Sun-butter  Yeah, it was a great snack! It was a little salty and a little sweet.

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For dinner I ate some baked Black soybean that I marinated in Soy sauce and sesame oil. I however forgot to take a picture of the finished tofu. Oops.. I eat tofu all the time, but this was my first time trying the Black Soybean Tofu. It really soaked up the marinate, and had a great flavor and texture. I wish I had a picture of the finished product, because it was baked to a golden brown and looked really good. I loved the black speckled look of the tofu. I will get a picture….Next time. 

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My tuna sushi was so good, I was so excited when my Kroger’s store had it, they normally only stock California type sushi. Bonus for my Me Day.

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Guess who else had a Me Day? These two. They work so hard all week, they deserve it. 😉

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Question: When was the last time YOU had a ME DAY? 

Check Ya Later.

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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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Special Delivery….#justaddgood…Chobani

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My good friends at Chobani sent me a wonderful box of goodness to try out in some recipes. I used this Conversion Chart from Chobani.

Chobani Ingredient Conversion Chart

Nothing but Good.

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So my first thought was to make some zesty chicken enchiladas. I didn’t use a particular recipe, I just added a few easy ingredients I love and threw them together, or rather rolled them together. So here’s how this very zesty recipe came together. I used the Greek yogurt instead of sour cream or a cheese soup mix like I normally would use. This really kept this recipe light and creamy, plus it gave this dish a real zippy bite. I was really excited at how the dish turned out. One huge benefit of using Chobani Greek yogurt for me is the increase in the protein it added to my meal. It’s a keeper recipe, with a keeper ingredient.

Ingredients

1 Can Yellow Corn
1 Can Black Beans
1 Cup Chobani Greek Yogurt
2-3 Chicken Breasts Cooked and Shredded
6 Large Wheat Tortillas
3/4 Cup Shredded Cheese – 1/4 Cup for Topping Tortillas

1 Cup Medium Salsa – Plus 1/2 Cup for Topping Tortillas

Directions

Preheat oven to 350 Degrees.

Incorporate all the ingredients together and spoon a large portion of stuffing mixture into each tortilla and roll. Place in a glass baking dish. Spoon additional 1/2 Cup salsa over the rolled tortillas and sprinkle with extra cheese. Bake uncovered for 30 minutes or until bubbling hot.
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#justaddgood
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Also wanted to introduce my new little girl, Ginger. We rescued her and she is amazing. She loves Stuart and Stuart loves her. She is 6-8 months old (vets best guess). After we lost Killian we decided to let our next dog find us. What we did not know is that she was already looking for us. I will post her story in an upcoming post. For now here’s a few pictures of my Ginger Lou.
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Ginger and Stuart have become fast friends. They nap together, play together and holiday together. Brother love his new Sister!
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Check Ya Later.

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