Last week I received one of the best food packages to ever grace My Bizzy Kitchen’s door – a whole CASE of Chobani yogurt!
Some wonderful ladies have also had this privilege:
Brandi of Bran Appetit made Pumpkin Dip
Holly from The Healthy Everythingaterian made Peanut Butter Banana Frozen Yogurt Pops:
Janetha from Meals and Moves made Stuffed Mushrooms:
- Danica from Danica’s Daily made Pumpkin Walnut Muffins:
- Marisa from Loser for Life made Fig and Walnut Scones:
And then Marisa passed the torch to me! 😀 She wrote the nicest thing about me – thanks Marisa!
- The blogger I choose next is Biz from My Bizzy Kitchen!!! She is Nothing But Good because she loves bread and cheese!!! We’re like twins! Oh wait… she already has one
Anyway, I love Biz because she is so creative in the kitchen! Not only does she make fantastic food every night, she does an amazing job of managing her diabetes and living a healthy lifestyle. Can’t wait to see what delicious dish she comes up with!
So I was trying to think of a recipe using Chobani yogurt. While I love all the baked goods the others tried, I am much more of a cook, so I decided to make chicken gyros with homemade tzatziki and whole wheat mini pitas.
I’ve made whole wheat pitas before, but my last recipe they were 5 Points each. I made these the same size, just thinner using only 2 ounces of dough instead of the 3.25 ounce of my last batch. Still so delicious!
Whole Wheat Pitas (printer friendly version here)
Course: main meals
PointsPlusâ„¢ Value: 3
Servings: 13
Preparation Time: 5 min
Cooking Time: 40 min
Level of Difficulty: Easy
Ingredients
- 1 cup(s) all-purpose flour
- 2 cup(s) whole wheat flour
- 1 Tablespoon sugar
- 2 tsp yeast (equivalent to two packages of yeast)
- 1 1/4 cup water
- 2 tablespoons olive oil
- 1/2 tsp salt
Instructions
In a stand mixer, mix flours, yeast, salt and sugar. Add the olive oil and water and mix with a stand mixer until well combined and it doesn’t stick to the side of the bowl.
Mix for 10 minutes. Remove and put in a bowl sprayed with Pam. Let rest for 90 minutes.
Heat oven to 400 degrees with baking stone in middle of rack. Divide dough into 2 ounce portions (I got 13 pitas for this recipe).
Roll out to 1/4 thickness. Using a basting brush, brush off any excess flour. Cook on baking stone for 2 minutes a side for a soft pita, 4 minutes a side for a crispy pita.
Tzatziki (printer friendly version here)
Course: main meals
PointsPlusâ„¢ Value: 1
Servings: 8 (1/4 cup each serving)
Preparation Time: 30 min
Cooking Time: 5 min
Level of Difficulty: Easy
Ingredients
2 cup(s) Nonfat, Chobani Plain Greek Yogurt
1 clove(s) garlic clove(s) (medium)
2 medium English cucumbers
1 tablespoon kosher salt
1 tsp dill
1/2 tsp black pepper
½ tsp. salt
2 Tbsp fresh lemon juice
1 tsp prepared horseradish
Instructions
Slice cucumbers in half, remove seeds, and slice. Put in a colinder and sprinkle with the tablespoon of salt.
Let the cucumbers drain in a colander for 30 minutes. Drain well and wipe dry with a paper towel.
In a food processor, add cucumbers, garlic, lemon juice, dill, horseradish and a few grinds of black pepper. Process until well blended, then stir into the Greek yogurt.
Refrigerate for a couple of hours for the flavors to blend.
For the chicken, I just pan fried diced chicken breast with 1 tablespoon of Shish Kabab seasoning, which is a blend of salt, onion, celery seed and spices – I found it at my ethnic grocery store.
Here’s the best part though – since there is no next blogger to get the yogurt, Chobani has graciously agreed to give one of my readers a SAMPLE PACK that includes one of each of 11 flavors. Simply leave a comment telling me your favorite way to eat yogurt. A winner will be picked using random.org on Friday, January 21st. Good luck!
Gotta scoot and get ready for work – I had a cold all weekend and didn’t even leave the house yesterday. Make it a great day! 😀
On a baked potato! P.S. I love your blog. My family is from Chicago, and it feels like a dose of home!
i have chobani yogurt every day for breakfast — i add about a half cup of mixed natural nuts(no salt). i could eat it all day long !!!!!
This week alone, I’ve had it mixed with pear and raspberry sauce as a snack, in a cayenne and lemon dressing for a curried tofu wrap, used instead of milk in Annie’s Mac & Cheese, and made into mock-sour cream pancakes.
Greek yogurt is seriously the jam…what can’t it do?
Hell yeah Chobani!!! I am totally smitten with the pineapple version but I have been buying the bulk option at Sam’s Club. Blueberry is my least favorite of the three and so I’ve been making them into “ice cream” smoothies with skim milk, ice, a container of yogurt, a packet of Truvia, a squeeze of Hershey syrup and a 1/4 cup of mini chocolate chips! It’s huge and so good!
I like to eat certain combinations with blackberries or sometimes I’ll add a muesli in with it. But for the most part I eat it plain.