I need to try that alfredo recipe when I'm in the clear. I came down with a nasty stomach virus on Tuesday. I'm able to eat actual food (aside from crackers and sips of water), but I'm a little hesitant on reintroducing dairy products right away.
There are two sweet breakfast/snack recipes I like. Both are great with vanilla Chobani, but they'll work with plain if you sweeten it with a little honey.
For both, start with about 6 to 8 oz. of Chobani yogurt. Mix in honey if you are using plain. Add cinnamon to either flavor.
Then, you can either take this mixture and top grilled pineapple rings OR
you can mix in about a tablespoon of chia seeds, two tablespoons of milk (you need extra moisture), and 1/3 cup of old fashioned oats. (You can also add different nut/seed blends that they have for mixing into smoothies. Flax seeds and/or hemp seeds are great). Layer that yogurt mixture in a Ball mason jar with about a cup of frozen fruit (I like mixed berries) and store overnight. The fruit will thaw and form somewhat of a sauce for the yogurt.
Of course, you can get creative with the yogurt flavors. Lemon yogurt would probably be great with blueberries or raspberries. You could even nix the frozen fruit and bake up some apple chunks to go with the cinnamon apple yogurt.
I believe there's also a recipe on one of the 16 oz. plain containers for Chobani yogurt for a cucumber yogurt dip that looks interesting. I need to find alternatives to my usual Hidden Valley Ranch dip mix recipe. I'm slowly trying to phase out certain chemicals and MSG just happens to be one of them- and it's in the dip mix. At the same time, I LOVE that dip, so finding an alternative is tough (especially since that is the easiest recipe EVER).
Fitness Minutes: (2,976)
349 3/28/13 11:02 P
Oh WOW cortney-lee, that sounds amazing! I have a devils food cake mix in my pantry that I haven't wanted to touch, but I might try it that way!!!
Fitness Minutes: (69,867)
3,526 3/28/13 3:40 P
1 box of Devil's Food Cake Mix 1 cup of fat free greek Yogurt 1 cup of water
Mix together - bake according to box directions
1/12th of cake is 180 calories, 3.25g fat, 34.5g carbs, 3.5g protein
Or, you can divide it up into muffins and get about 18 out of it which would reduce the amount of everything.
3/28/13 3:14 P
Recently I used it to make spinach artichoke dip. I substituted 0% greek yogurt for the mayo and sour cream that the recipe called for, and replaced fullfat cream cheese with lowfat. It was amazing and tasted as creamy and decadent as the original!! I am going to try this with buffalo chicken dip next!
It also makes a great creamy horseradish sauce. Just mix some yogurt with prepared horseradish (the spicier the better:) and some minced garlic and herbs if you've got 'em. GREAT with steaks!!!
I've also made an 'alfredo' sauce using Chobani plain 0%. :) Mine was likely higher in calories, but still tasty!
For mine, I eyeballed it but used a 6 oz container of yogurt, several cloves of minced garlic, a handful of shredded parmesan cheese, a splash of nonfat milk, and salt/pepper to taste. I did mine on the stovetop, adding the cheese toward the end so it could melt and mix in properly. It probably made 2-3 servings and we ate it with whole wheat pasta and grilled chicken. SO good!
I also recently tried greek yogurt on my fajitas since we didn't have sour cream, and it was pretty good. Last night I put some on my baked potato (I usually LOVE sour cream on my potatoes) and it was delicious!
I'm excited to be finding unique uses for this yogurt, as I love the nutritional profile it offers. :)
Fitness Minutes: (102,096)
3,755 3/28/13 8:31 A
This past weekend I made onion dip for a party using Chobani. I mixed a packet of onion soup mix with 2 cups of fat free Chobani. People were complimenting me on how creamy the dip was. When I told them it was greek yogurt, they liked it even more! I thought it was delicious.
Fitness Minutes: (4,610)
3/28/13 8:28 A
i like to make fruit and veggie dips. i also like to mix in some parmesan and mozzarella and coat chicken with it and bake it. yum.
Fitness Minutes: (85,768)
3/28/13 8:16 A
I use it in everything. It goes great mashed up with avocado. I make seafood (shrimp, fish or lobster tail) tacos with a mango, black bean, red onion salsa and avocado/greek yogurt "creme". This creme also goes amazing in egg salad or tuna sandwiches, a chicken and cashew wrap with swiss chard and tomato.
I made broccoli, grape, celery, red onion, dried apricot salad with Greek yogurt/olive oil mayo/vanilla and apple cidar vinegar.
I make black bean brownies which are amazing 100 cals with 4g of fibre, 5g of protein and 2.5g of sugar: http://recipes.sparkpeople.com/recipe-deta il.asp?recipe=2433419
The high fibre/protein and low sugar make these an amazingly satisfying and healthy alternative to curb a chocolate craving. I've been using reduced fat or light cool whip on them but I wanted something healthier and different. So I made Greek yogurt with fat free cream cheese, vanilla, cinnamon and then impulsively got the idea to add a twice the fruit berry jam drizzled on top. *drool*. I'm going to try it with a little bit of mashed up banana next instead of the jam. I'm also thinking of using chunky natural peanut butter.
Maple syrup "sour cream" on a baked sweet potato.
I love mixing plain Greek yogurt with a chocolate whey protein powder. You can do a traditional yogurt parfait (I know you said no yogurt recipes but these are amazing) with fruit and a low sugar granola.
Or my current favourite (having it after my workout today) Chocolate protein powder, plain greek yogurt, fruit of choice, crunchy natural peanut butter and twice the fuit jam.
Fitness Minutes: (8,075)
3/28/13 8:01 A
I've used it in my smoothies.
As a substitute for sour cream on taco night.
Chobani also has this recipe for Pancakes on their website which I have been dying to try
½ c Chobani Vanilla Greek Yogurt 1½ c all-purpose flour 1½ t baking powder ¼ t baking soda ½ t salt 1 large egg, lightly beaten ¾ c whole milk Maple syrup and berries, for serving
Baked French Toast
1½ c Chobani Vanilla Greek Yogurt 10, ¾-inch-thick slices challah or brioche ¾ c milk 4 large eggs 2 T light brown sugar 1 t ground cinnamon 1 t vanilla extract Pinch kosher salt Fresh berries Maple syrup and powdered sugar (optional)
Fitness Minutes: (23,806)
3/27/13 10:18 P
Very nice. Thank you. I'm not really sure how the ranch and spices taste in comparison to an actual cheesy alfredo dressing, but it's very similar to how I mix pesto with greek yogurt to get the flavor all over and a creamy texture. I'm excited to try it.
Oh, and I've also used greek yogurt to make a nice creamy ground turkey stroganov. I just replaced the sour cream and half-n-half from the original recipe I found with the yogurt. It was maybe a little thinner but still genuine slow cooker stroganov for comfort food :)
Fitness Minutes: (2,976)
349 3/27/13 9:32 P
Ok here's what I did...you seriously might laugh when you realize how easy this is. All you really need is a microwave. Now, mind you,I didn't actually measure anything but the pasta so this will all be very approximate....
1/2 cup dry whole wheat macaroni (210 calories)
Cook it, drain it,
Then mix it in with all of the following: 1 can drained starkist tuna in water (100 calories) About half a 6 oz serving of chobani, so that would be 50 calories About 4 tablespoons fat free ranch, I used hidden valley brand (60 calories) About 4 teaspoons Parmesan cheese (40 calories) about half a teaspoon each of the following: Oregano Parsley Garlic powder Onion powder
I literally mix it all in a bowl and then if its a bit too cool from the cold ingredients blending with the hot pasta, pop it in the microwave for a few seconds. (But I'm so low maintanance sometimes I don't even do that LoL)
So that all ends up being around 450 calories, but I probably overestimated the ranch and Parmesan. Next time ill try to measure everything out to make sure, and the chobani was a very rough estimate...I'm not used to working with ounces. But anyway, play around with it, adjust spices to your taste. I used to do something similar with ranch and sour cream but now I'm totally excited to use chobani instead. I seriously think it tastes better because it has such a rich texture.
Oh and obviously, I was making food just for one. I'm not sure how this would work if you're cooking for a family...maybe try putting the cold ingredients in a saucepan and heating up...I've never done that with yogurt so I don't know how that would turn out. But for me, the "mock" Microwave Alfredo is JUST fine! :)
I too was wondering if you could share the ingredient amounts and prep tips. Or at least approximate.
Thanks SP Dietitian Becky
Fitness Minutes: (23,806)
3/27/13 7:21 P
Non-traditional yogurt ideas. I love it.
I've used it mixed with ranch dressing seasoning as a veggie dip. Made tuna or egg salad with greek yogurt instead of mayonnaise. I use it instead of sour cream on tacos and anything mexican. I've also mixed it with pesto for pasta to get the sauce all over without having to add so much pesto (which is kinda calorie dense unfortuantely) Other ideas people? I think I'm gonna love this thread :)
And would you mind sharing the specifics of your alfredo replacement? I've had mixed success with subbing it for cream sauce. I'm close but there's just something off about my attempts...
Fitness Minutes: (2,976)
349 3/27/13 6:19 P
So I have fallen in love with chobani nonfat plain yogurt. I use it for everything, and today I found a new favorite way to use it. I mixed it in with some fat free ranch dressing and a bit of Parmesan and used it to make my version of an "Alfredo" sauce that I mixed with whole wheat pasta and tuna. SO delicious. The whole thing was around 400 calories and loaded with protein!
So I was wondering if others would share their favorite ways to use chobani or any Greek yogurt...it is so versatile and I'm just sad that I never before knew it existed!
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