Tag Archives: Greek yogurt

Twiced Baked Classic

Ever eat twice baked potatoes? I ate them rarely when I was younger, but whenever I see pictures on foodgawker of them, I immediately get a craving.

But, since I’m all about making classic meals healthier, I decided to make a twice baked sweet potato. It’s packed with flavor and goodness. They’re super easy to make AND versatile: eat it as a lunch or a delicious side dish.

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This recipe can also be doubled, tripled, etc. Figure 1 sweet potato per person if it’s the main course for lunch, or if it’s a side, figure 1/2-1 sweet potato per person.

Without further ado, here’s healthy, comforting, twice baked potatoes.

Twice Baked Sweet Potatoes
(Serves 2-4)

2 large sweet potatoes, washed and scrubbed
1/2 c. chopped pancetta or bacon
2 leeks, sliced
2 cloves garlic, minced
1 c. plain, nonfat Greek yogurt
1 c. shredded Gruyere cheese, or a lowfat Italian cheese blend
Salt and pepper

Preheat your oven to 400 degrees.

Poke the sweet potatoes with a fork, about 8 times. Pop into the microwave for about 6-10 minutes on high power until the potatoes are soft (NOT mushy!) to touch. Let sit for 5 minutes.

Meanwhile, in a pan over medium-high heat, cook pancetta or bacon until it just starts to brown. Add in leeks and garlic. Cook until the leeks are soft. Take off the heat.

When the potatoes are done slice them in half and scoop out most of the inside of the sweet potato, leaving about 1/4-1/2″ border. Place on a foil or parchment lined baking sheet.

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Put the scooped sweet potato into a bowl. Add in the yogurt, 1/2 of the cheese, and the pancetta-leek-garlic mixture. Stir until combined. Add salt and pepper to taste.

Scoop the mixture into the sweet potato shells evenly. Top with the rest of the cheese.

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Bake about 10-15 minutes, or until the cheese is melted and slightly browned.

Serve and enjoy 🙂

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Tzatziki Inspired Chicken Salad

Ever had tzatziki? You can find it in Greek restaurants or even now in your local grocery store. It is a yogurt dipping sauce traditionally made with Greek plain yogurt, lemon juice, dill, garlic, cucumbers, and sometimes mint. It’s absolutely delicious for dipping pita bread or veggies.

I decided to make a chicken salad out of it, because you know how much I like using Greek yogurt as a sub for mayonnaise.

I also put some Kalamata olives for a little salty/tangy bite. For the herbs, I didn’t have any dill around, but I always have mint. So I used a bit of that. It gave the salad a nice, bright, clean flavor! It would also be delicious if you put a little roasted red pepper in there as well, if you so desire.

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Tzatziki Chicken Salad
(Serves 4)

2 chicken breasts, cooked and diced or shredded
1 – 1 1/2 c. plain, non-fat Greek yogurt
1 small red onion, diced
10 Kalamata olives, diced
1/2 English cucumber, diced into 1/4″ pieces
6 leaves of mint, chopped and/or 2 tbsp. fresh dill, chopped
1 clove garlic, finely minced
Juice of 1/2 lemon
Salt and pepper to taste

In a large mixing bowl, combine all the ingredients. Add the extra 1/2 cup of Greek yogurt if you like your chicken salad a little more wet. Sprinkle in salt and pepper to taste.

Serve with pita bread, eat by itself, or whatever you want!

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