Tag Archives: greek yogurt

Meatballs and Salad

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Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).

Ingredients:

1 lb. ground beef, turkey, chicken, or bison

1 t. lemon zest

2 T. lemon juice

1/4 c. non fat greek yogurt

1 T. water

1 T. chopped fresh chives

Arugula

Sliced tomatoes

Sliced avocados

1/4 chopped red onion

2 minced garlic cloves

Directions:

Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.

Cook them in a pan until done.

In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.

In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.

In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.

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Chicken Kebabs

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These were absolutely delicious! So tender and tasty!

Ingredients:

2 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces

1 red onion, cut into wedges

1 c. plain Greek yogurt

2 T. olive oil

2 t. paprika

1/2 t. cumin

1/8 t. cinnamon

1 t. red pepper flakes

Zest from one lemon

Juice from one lemon

5 cloves of minced garlic

1 3/4 t. salt

1/2 t. pepper

Directions:

Combine all ingredients from yogurt to pepper in a bowl and mix well.

Thread chicken pieces on a metal skewer, adding the onion wedges along the way.

Brush the yogurt mixture onto the kebabs, making sure to cover them well.

Cover and refrigerate over night.

Grease a grill with some olive oil. Heat the grill. Place the kebabs on the grill and cook until done – turning frequently.

Greek Yogurt with Warm Blueberry Sauce

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This is absolutely delicious.

1 Weight Watchers Freestyle Points (6 servings)

Ingredients:

2 c. fresh blueberries

2 T. sugar

2 T. water

1/2 t. lemon zezt

1/2 t. fresh lemon juice

Pinch of salt

3 c. fat free Greek Yogurt

Directions:

Place blueberries, sugar and water in a saucepan. Bring to a simmer. Reduce heat and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce (about 5-7 min).

Remove sauce from heat and stir in lemon zest, lemon juice and salt. Place in a refrigerator until need.

To serve, warm it up. Serving size is 1/4 c. sauce and 1/2 c yogurt.