Last week I received one of the best food packages to ever grace My Bizzy Kitchen’s door – a whole CASE of Chobani yogurt!

the honey one is Hannah’s favorite 😀

Some wonderful ladies have also had this privilege:

  • 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

PointsPlus™ Value:    3

Servings:  13

Preparation Time:  5 min

Cooking Time:  40 min

Level of Difficulty:  Easy


  • 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


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

PointsPlus™ Value:    1

Servings:  8 (1/4 cup each serving)

Preparation Time:  30 min

Cooking Time:  5 min

Level of Difficulty:  Easy


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


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.

bb1 pita, 3 ounce of chicken, 1/4 cup tzatziki and lettuce = 7 PointsPlus

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 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! 😀