A Culinary Win

Andrew has been on a cooking roll for about a week. Monday we had taco salad with Greek yogurt (my fav!),Tuesday we had steak fillets and veggies, Wednesday we had meatloaf, peas and carrots, and so on and so on. But then, yesterday night (we are spending a coveted weekend in before the wedding ... my phone has even died and I did not put it back on the charger. Did anyone else do this two weeks before the big day?) his cooking streak came to a halt, when our wedding Le Creuset cookware exploded in the oven and the farmer's market pork loin (because yes, farmer's market makes a difference--it tastes so much better!) didn't even cook all the way through.

Our loss. We ended up grilling the pork loin and it was delish.

So tonight, I was really, really wanting pizza, mushroom and cheese pizza to be exact. But Andrew and I are on a wedding diet that doesn't include bread, beer, pasta or rice. It's kind of forcing us to be creative. This past week, we've eaten tons more veggies (more meat too, which I'm not so fond of ... I'm pushing more vegetarian dinners, but we'll see how that goes over.) Tonight, we came up with this.

This kinda looks gross but is delish.

We baked some frozen chicken in olive oil and added lots of basil and lemon juice as well as cracked black pepper, salt and tomatoes and carrots for about 30-45 minutes (we just checked it in between Instant Netflix.) We topped it with a couple slices of goat cheese and our only complaint is that we didn't make more. A rare culinary win in this househould, y'all, and so, so easy. Next time we'd want to stuff it probably, but if all you have is frozen chicken strips, this rocks.

The Greek System

No, not this Greek.

I do love Cappie's Tau's, though.

This Greek:



Andrew and I are obsessed with plain, non-fat, Greek yogurt and here's why you should be too: You can substitute it in almost any instance you'd use mayo (it's a great way to lighten chicken salad because it has no fat, tastes quite delicious and is 90 calories per small package) or sour cream. Heap it on top of tacos or baked potatoes guilt free. 'Cause we all know light sour cream just doesn't cut it.
My current favorite use for Greek yogurt is to mix in lots of lemon juice and a dash of cumin, and either dip fresh veggies like red bell peppers into it or top turkey/avocado pitas with it.
However, it is apparently quite easy to mistake vanilla yogurt for plain, so be careful. Vanilla and taco seasoning don't mesh.

P.S.

Isn't it sad that this Greek didn't come to mind first?