Tag Archives: greek yogurt

Lightened Biscuit Topped Chicken Pot Pie

17 Sep

Adapted from Hungry Mom on the Run’s Leftovers Chicken Pot Pie recipe, I present to you the feel less guilty version of Biscuit Topped Chicken Pot Pie!  I’ve made the Chicken Pot Pie from Hungry Mom on the Run a number of times but with the top and bottom pie crusts.  Bryan requested a biscuit topped version based on a yummy experience he had at home once upon a time.  The pie filling in this recipe has been a winner a number of times so stuck to what we knew was good.  This was course 2 of 3 for football eats yesterday.  The various array of dips and the Rolo Cake Mix Bars as the other courses leave me waddling around today.  See you later Cardio Kickbox class.  Without the other two courses, you’ll still feel light as a feather though.  Enjoy!

Ingredients:

  • 3 cups low sodium chicken broth
  • 2 cups cooked and shredded chicken (grab a rotisserie chicken for convenience sake!)
  • 1 cup frozen veggies (good mix I’ve found is one with peas, corn, lima beans, and green beans)
  • 1 cup frozen veggies, defrosted and excess water dabbed away with paper towel
  • 3 TBSP olive oil
  • 4 TBSP flour
  • 1/3 cup milk, 1% or skim
  • 1/2 cup fat free plain greek yogurt
  • a little thyme, fresh or dry
  • salt and pepper, to taste
  • 1- 7.5 oz can of biscuits, reduced fat if you can find (2 cans pictured above, but I only need one)
  • 1 egg and dash of water for a simple egg wash
  • large disposable foil pie plate

Directions:

  1. Preheat oven to 425 degrees.
  2. In a medium-large pot, add chicken broth, thyme, and your defrosted veggies over a medium heat.  Bring to a low boil.
  3. In another large saucepan, have your milk ready to go and whisk together flour and olive oil over a medium-low heat.  Immediately add your 1/3 cup milk to avoid lumps (I’ve messed this up a few times). Add your veggie broth and continue whisking away.  
  4. Add chicken, greek yogurt, frozen veggies, and salt and pepper and heat through.  Meanwhile, crack egg in a bowl and mix with  water for your egg wash.                                                        
  5. Pour into foil pie plate and arrange biscuits atop the chicken pot filling.  With a pastry brush, paint the top of each biscuit with the egg wash.  (Photo below is pre- egg wash)                 
  6. Pop into the oven for around 20-25 minutes or until the biscuits have a pretty deep golden brown hue like the photo at the beginning of the post.  Enjoy!

Corn Bread and Corn Pudding Had a Baby Named Make-Over Corn Casserole

31 Aug

We TOTALLY had a piece before we shot a photo so you could see the consistency…

Labor Day symbolizes many things.  Most commonly, it reflects the end of summer, the start of a new school year, a 3-day weekend, and the time of the year where the white shoes are supposed to get stowed away (UNSUBSCRIBE. I wait until it does not feel as summer time-ish before mine officially hibernate).  Let’s take a moment to visit why we really observe Labor Day as if you’re like me the aforementioned list of the generally attributable Labor Day thoughts come to mind first.  I try to make a point of taking even the smallest amount of time though to think of what these fantastics days off work mean across the year.  Labor Day is about paying tribute to American workers’ contributions and achievements.  It has been long been celebrated with parades, parties, and athletic events.  So take pride in being a hard-working individual of the USA and whip up/bring/eat delicious things like this Corn Casserole (a reasonable, in moderation, corn pudding meets corn bread recipe from Skinnytaste) for your celebration of Labor Day!  Be safe and have a great long weekend!

 Ingredients:

  • 8.5 oz Jiffy corn muffin mix
  • 15.25 oz can sweet yellow corn, drained
  • 14.75 oz can sweet corn cream style
  • 16 oz fat free plain Greek yogurt
  • 1/4 cup melted light butter (I used Land O’ Lakes Light Butter w/ Canola Oil)
  • 1/2 cup egg whites
  • cooking spray

Directions:

  1. Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
  2. Combine all ingredients in a large bowl and mix with a spoon.  It’s going to be really fluffy, but that is a-okay!
  3. Pour into baking dish and bake for 55-60 minutes allowing the edges to become a nice golden brown hue. 
  4. Allow to cool before cutting into 15 pieces.  It is FANTASTIC with BBQ anything per a suggestion 🙂

Banana Cocoa Refrigerator Oatmeal (Overnight Greek Yogurt Oatmeal)

27 Aug

My sincerest apologies in advance as I can’t offer the final product picture of this Banana Cocoa Refrigerator Oatmeal.  What’s my excuse? Well, I ate it at 6 am before my flight to Florida on Thursday.  When I say I ate before my flight, I mean that I literally was eating in the cab to the airport.  I had shorted myself on time before the cab came (typical) and had to throw the oatmeal into a solo cup for the ride to Reagan National Airport.  #failboat.

In any case, you can visit the site for the recipe here and see what it looks like in the end!  This is the recipe my friend Emily had recommended.  I like that there are several flavor recipes, but ultimately I’m not sure I preferred the greek yogurt to no greek yogurt style.  This may be because the cocoa was particularly overpowering to me.  I will try some of the other flavor suggestions like Mango Almond and Raspberry Vanilla to really make a fair assessment 🙂 Nonetheless, thanks Emily for passing on the recipe which was certainly just as easy to make as the other overnight oats recipe I featured recently.  This serves one and I made two of them.  Each servings comes in at about 245 calories/5g fat/10g fiber/13g protein (give or take since I used FF greek yogurt and almond milk which are slight modifications from the recipe).

Ingredients:

  • 1/4 cup uncooked oats
  • 1/3 cup skim milk  (I went with almond milk)
  • 1/4 cup fat free Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon cocoa powder
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Directions:

  1. In a 1 cup jar or tupperware container, add oats, milk, yogurt, chia seeds, cocoa powder and honey.   
  2. Put lid on jar and shake until well combined.
  3. Remove lid, add bananas and stir. Return lid to jar/tupperware and refrigerate overnight.                                                
  4. Eat chilled.

Pinkberry’s Greek Goodness

19 Jun

Recently, I grabbed Pinkberry fro yo as an afternoon snack during a particularly busy work week.  I don’t walk out of Pinkberry with less than a huge smile ever, but this time I was even happier because I got a voucher for a complimentary snack-sized Greek Goodness.  This is Pinkberry expanding its menu to include frozen as well as unfrozen yogurt.  Greek Goodness is the name for Pinkberry’s new greek yogurt menu items.  Honestly, had I not received this voucher I’d likely continue to go back to Pinkberry for their Salted Caramel, Original, or Pomegranate fro yo and toppings for the rest of time.  I’m thrilled I did though.  As you can see from the photo above, these greek yogurt creations come in sweet and savory varieties.  They also come in 2 sizes- snack and meal.  I chose the Kiwi concoction.  This included the greek yogurt, sliced kiwi, fresh strawberries, and mango as well as a lowfat honey almond granola and vanilla agave.  I think life started when I tried this agave.  Oh my goooooooosh.  I know it is often used in recipes to substitute for honey and is actually sweeter, but I don’t know why I’ve never tried it.  Kicking myself.  Overall, this greek yogurt snack was awesome.  It was reasonable too at 190 calories/ 2.5 g fat/ 19 g sugar (not much different than flavored Chobani greek yogurt per a frame of reference)/14 g protein.   You must give it a try!  It is offered with some degree of exclusivity however as Massachusetts, DC Metro area, and Southern California locations are the only spots that feature it currently.  Another plus for my DC friends to know is that our locations are open at 8 am to serve breakfast. That includes all DC, Maryland, and Virginia locations.  I suggest grabbing a meal size to kick off your day!  I know I’ll be doing that one day on my way to the metro.  Happy to have found a new summery snack and to have discovered this love of agave nectar.  Double win.  I’ll close with a photo of my snack-sized Kiwi Greek Goodness: