Wednesday, March 17, 2010

Chobani Greek Yogurt

In the past, I would not call myself a yogurt person, unless its TCBY or Yogurt Mountain, however, I ran into my neighbors in Publix the other day and they had a card full of Chobani yogurt.

I couldn't help but notice how they had a TON of this stuff in the buggy, so I asked about it and they said I should give it a try. I've always been able to choke down the other fat free yogurt that costs about $5.00 for 10, only because yogurt is so good for you.

I went to the dairy section and right away noticed that at $5.00 for 3 small yogurts, it is much more expensive than the other brands. I decided to try one, just to see how I like it and WOW! It was fantastic. Its creamy, but not as runny as other yogurts. Its a little grainy, but not in a bad way. I tried the 2% pineapple, and will definitely be trying the fat free versions of this tasty treat!

Here is the nutritional info for the pineapple:
Its great for gluten free diets and is full of protein and calcium. So, its pricey, its not organic, but I love it. I plan on heading to Publix and will be loading my cart up this afternoon on this cold, spring break day!

Tuesday, March 16, 2010

Spicy Sweet Potato, Black Bean and Chicken Tacos

I've really been trying to eat my veggies, however being pregnant, all I want to eat is mashed potatoes, macaroni and cheese and Chick Filet. Due to my carbohydrate crave-fest, as well as the home renovations we've got going on, the husband and I have done something we are ashamed of, we've been eating out! Well, now that I'm in my second trimester, I've regained loads of energy and am not near as tired as I was over the last 3 1/2 months. So, here is to me cooking again! I raise my glass of apple juice to my blog friends and toast to yet another tasty Mexican meal my Meals by Misty!

For the chicken:
I boiled 3 chicken breasts in about 6 cups of salted water. Next, I shredded the chicken, drained all but 3 cups of the broth, put the chicken back in the pot and added: 3 tbl cumin, 2 tsp black pepper, 3 chopped chipotle in adobo sauce, 2 garlic cloves, minced, a few dashes of Chalula hot sauce and squeezed half a lime in as well. I mixed in about a cup of black beans and a can of fire roasted tomatoes. Put the lid on and move on to the sour cream. The longer the chicken simmers in the pot (med temperature) the better it will taste.

For the sour cream:
1 cup sour cream, 1/2 fresh lime juice, a few dashes of cayenne pepper, and 1 tsp of cumin. Mix together and chill.

For the sweet potatoes:
Preheat oven to 420 degrees. Dice 2 sweet potatoes into 1-2 inch cubes. Place them on a foil lined cookie sheet and drizzle with extra virgin olive oil, salt, pepper, and cayenne pepper. If you love cumin as much as I do, add about a teaspoon onto your potatoes. I love how the smokey cumin cuts the sweetness of the potatoes. I sliced up a Spanish onion and layered it in with my potatoes. Pop them in your oven until tender, about 30-40 minutes.

Next up, the fun part! Making the tacos! Start with a small flour tortilla.
Add the sour cream mixture and the sweet potato mixture.
Layer the chicken, extra black beans, cilantro and red onion.
Now, DIG IN!
Cheers :)