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Jalapeno Greek Yogurt Chicken
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 Jalapeno Greek Yogurt Dip |
1x8oz
1
4
1
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Summer Fresh Jalapeno Greek Yogurt Dip
garlic clove, minced
skinless, boneless chicken breasts
jalapeño pepper, sliced
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1x227g
1x227g
4
1
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1. Combine 227g Summer Fresh Jalapeno Greek Yogurt Dip with minced garlic and stir. Pour into a zip-loc plastic bag.
2. Add chicken, seal bag. Toss to coat. Marinate in refrigerator for 2 hours, turning bag occasionally.
3. Place chicken on grill rack coated with cooking spray. Grill for 11-12 minutes or until done, turning once. Serve garnished with sliced peppers.
Serves 4. Add a tossed salad or serve on a bed of rice. Enjoy!
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Spinach & Feta Omelette
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 Greek Feta Yogurt Dip |
2 tsp
1/4 tsp
1
2 cups
9
1x8oz
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canola oil
garlic puree
small onion, diced
fresh chopped spinach leaves
egg whites
Summer Fresh Greek Feta Yogurt Dip
Greek Feta cheese, or Parmesan cheese to taste
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10 mL
1.25 mL
1
500 mL
9
1x227g
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1. In a large frying pan add 2 tsp oil. Sauté 1/4 tsp garlic purée, add diced onions until golden, add spinach leaves, continue to sauté for a few minutes. Beat slightly 9 egg whites and add to frying pan. Do not stir mixture. (Secret to a perfect omelette.)
2. Cook sufficiently so bottom is cooked and not stuck to teflon pan. Get an unbreakable microwave plate and place it over the frying pan. Turn the frying pan over onto the plate, and slip the omelet back into the frying pan on the other side, cook until done.
3. Top with Summer Fresh Greek Feta Yogurt, sprinkled Feta (or parmesan) cheese, then fold omelet.
Serves 1. Enjoy!
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