A saucy post about YOGURT!

It’s time to get SAUCY and hang on to those last bits of summer with some fun and fresh meals. All the dishes have a simple, made ahead sauce. If you have extra sauce left over, try it on other items like grilled or fresh veggies as a dip or with baked pita chips.
So go out and buy a big’ol tub of healthy Greek yogurt and start whipping up some good eats! I will admit most of the time I use FULL FAT FAGE GREEK yogurt (http://usa.fage/yogurts/fage-total-plain#fage-total) . You are not using that much, it has the full flavor you are looking for and a bit of fat is good for the diet. EAT REAL FOOD PEOPLE, low fat is just another sh*t-storm of processing that you don’t need it in your life.

Be on the look-out next month for a full PUMPKIN bonanza and all my favorite Fall things. I love Fall, the weather, the colors, the temperature, just everything about Fall.

Fire Chicken with Cool Yogurt Sauce (inspired by my favorite class – POISE FIRE at http://www.studio-poise.com/ ) – the warm spices and cool yogurt sauce are a great combination for this dish. You can also use the spices to bake on tofu, or steak or turkey tips as an alternative to the chicken. Combine with any of your favorite veggies and grains for a well-balanced meal.

1 Jar of McCormick’s Sweet & Smoky Rub (https://www.mccormick.com/grill-mates)
Chicken breasts or other protein
Rub chicken with spices and cook on the grill (or in the oven) until done, let rest

1 package of quinoa or whole-wheat cous cous  – cooked following directions
3 zucchinis sliced in spears and grilled

Sauce:
1 food processor
1 small container of plain Greek yogurt (about 1 to 1.5 cups)
1 lime, juiced (you can toss in some zest if you like also)
Handful of cilantro, rough chopped
Salt, pepper
(Optional – add in an avocado and a jalapeno, deveined with the seeds removed)

Blend until smooth, will last a few days in the fridge in an air-tight container

Assemble the plate with grains, chicken and zucchini and drizzle with sauce, serve and enjoy!

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Chicken & Pasta Salad with Avocado Sauce
– great as dinner and leftovers, also does well at a Labor Day Party. Part of the dinner can be made ahead and assembled the night of meal.

Sauce:
1 food processor
2 avocados (yummy…healthy fats)
1 small container of plain Greek yogurt
2 tablespoons of ranch dressing
1 lime, juiced (you can toss in some zest if you like also)
Small handful of cilantro, rough chopped
Salt, pepper
(optional: a few dashes of Cayenne pepper or some Adobe seasoning)

Blend in the food processor until smooth, set aside

Pasta:
Medium sized shells, cooked per box directions, cooled and set aside (or made ahead – if so spray with non-stick cooking oil and store in air tight container)
1 package of small cherub tomatoes cut in half (I like to add yellow and red tomatoes or whatever is handy….you can also just dice up some larger ones if that is what you have available)  HEYY – check out my tomatoes from my own garden below! 
4 tablespoons of crumbled turkey or pork bacon (can be made ahead)
Grilled chicken (can be made ahead) and cut into bite-size pieces
6 large leaves of basil, sliced into ribbons

Combine pasta, tomatoes, chicken, bacon, basil and sauce – serve with a few ribbons of basil on top and ENJOY

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Hamburger Salad with Special Sauce  – another dish for a quick weeknight meal or using up those leftover burgers from a cook-out. If you are rocking your low-carb (#lowcarb) lifestyle this is a great dish.

4 burgers – grilled to personal preference temperature (can also substitute a turkey burger). Make sure to season the beef/turkey well, I enjoy some McCormick Montreal Steak seasoning on mine. When I brought the meal for lunch the next day I ate the burger cold with the salad or you could warm it up separately.

Your favorite salad green mixture (short cut of pre-bagged salad because let’s be real…we don’t always have time to slice and dice up all the fixings)

Grape tomatoes, sliced cucumbers, shredded carrots, shredded cheese and any other salad fixings you enjoy like mushrooms, avocado, green onions, beats or zucchini.

Sauce:
1 mason jar with a lid
1 container of plain Greek yogurt
2 tablespoons of olive oil based mayo (optional)
2 tablespoons of ketchup
1 tablespoon of mustard
2 tablespoons of pickle juice…right out of the jar
A few dashes of Old Bay Seasoning
Salt, Pepper and SHAKE IT UP (if it’s too thick add a tablespoon or so of water until desired consistency is reached)

Combine all of your salad ingredients in a bowl, large crumble your burger and dress the salad – serve and enjoy
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By Emaly Hunt / @grapesandgarlic on the Instagram / grapesandgarlic.com

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