#madewithchobani

Yogurt Chicken Chili

The Super Bowl is two days away! And if you’re looking for a something to feed your home team that’s full of flavor and won’t bog them down, I’ve got the perfect idea. This chili is healthy and hearty, light and appetizing. It’s a crowd pleaser for sports fanatics, athletes, moms and kids alike. So regardless of the Game Day outcome, you’ll be a winner. Trust me on this.

As organic as possible

1 1/2 lbs boneless Chicken

1 Tbsp Olive oil

1 yellow Onion, chopped

3 cloves Garlic, minced

4 cups Chicken broth

1 Tbsp Cumin

2 Tbsp Chili Powder

1/2 Tbsp dried Basil

1 1/2 – 2 tsp salt (to taste!)

1 tsp freshly ground Black pepper

2 15.5 oz cans Cannelloni beans, rinsed and drained

1 cup Non-fat Greek Yogurt, (Organic or Chobani) divided, plus more for serving (optional)

1 Scallion, sliced for garnish (optional)

 

In a large pot boil the chicken in water until cooked and tender. I used organic chicken tenders (which are cut thin) and took about 10 minutes. If you are using halved breasts, it could take 15-20 minutes.

Meanwhile in another pot or dutch oven, heat the olive oil. Add the onion and let sauté for 2-3 minutes until starting to turn soft and translucent. Add the garlic and cook a minute more. Pour the chicken stock into the onion and garlic, and stir. Add the cumin, chili powder, basil, salt, pepper, and beans. Stir and let sit over medium heat, bringing to simmer. Reduce heat to low (keeping at a nice low simmer).

Using a slotted spoon or tongs carefully remove the chicken to a cutting board. When cool enough to handle I like to tear the chicken into rustic bite-size pieces. However, you can shred with a fork or chop with a knife if you prefer. Place the chicken into the pot of simmering broth, and stir. Allow the flavors to combine for at least 20-25 minutes. Add 3/4 cup of the Chobani Greek yogurt into the chicken chili and stir. Taste for seasonings and adjust accordingly. Allow flavors to meld for at least another 15 minutes. Top the chili with the remaining quarter cup of plain greek yogurt and scallions for serving. If desired, set bowls of the yogurt and additional sliced scallions for guests (or family) to dress their individual bowls. #madewithchobani

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Yogurt Chicken Chili

Ingredients

  • 1 1/2 lbs boneless Chicken
  • 1 Tbsp Olive oil
  • 1 yellow Onion, chopped
  • 3 cloves Garlic, minced
  • 4 cups Chicken broth
  • 1 Tbsp Cumin
  • 2 Tbsp Chili Powder
  • 1/2 Tbsp dried Basil
  • 1 1/2 - 2 tsp salt (to taste!)
  • 1 tsp freshly ground Black pepper
  • 2 15.5 oz cans Cannelloni beans, rinsed and drained
  • 1 cup Non-fat Greek Yogurt, (Organic or Chobani) divided, plus more for serving (optional)
  • 1 Scallion, sliced for garnish (optional)

Instructions

  1. In a large pot boil the chicken in water until cooked and tender. I used organic chicken tenders (which are cut thin) and took about 10 minutes. If you are using halved breasts, it could take 15-20 minutes.
  2. Meanwhile in another pot or dutch oven, heat the olive oil. Add the onion and let sauté for 2-3 minutes until starting to turn soft and translucent. Add the garlic and cook a minute more.
  3. Pour the chicken stock into the onion and garlic, and stir. Add the cumin, chili powder, basil, salt, pepper, and beans.
  4. Stir and let sit over medium heat, bringing to simmer. Reduce heat to low (keeping at a nice low simmer).
  5. Using a slotted spoon or tongs carefully remove the chicken to a cutting board. When cool enough to handle I like to tear the chicken into rustic bite-size pieces. However, you can shred with a fork or chop with a knife if you prefer.
  6. Place the chicken into the pot of simmering broth, and stir. Allow the flavors to combine for at least 20-25 minutes.
  7. Add 3/4 cup of the Chobani Greek yogurt into the chicken chili and stir.
  8. Taste for seasonings and adjust accordingly. Allow flavors to meld for at least another 15 minutes.
  9. Top the chili with the remaining quarter cup of plain greek yogurt and scallions for serving. If desired, set bowls of the yogurt and additional sliced scallions for guests (or family) to dress their individual bowls. #madewithchobani
http://sadiesnest.com/yogurt-chicken-chili/

Marsh-bani Fruit Dip & Fruit Salad

It doesn’t get easier or tastier than this. Honestly it’s just delicious. The fruit dip is sweet and a little tangy, ridiculous when you think about how easy it is. Did I mention it is fat-free? Your taste buds will never know. The yogurt goodness coats the fruit nicely as a dip, but why stop there? The next thought was, oh my goodness, this needs to be in a fruit salad. And can I just tell you, it was stellar. As in: this is what fruit salad needs to taste like for the rest of my life. If you are having a party this weekend, it’s great to serve dip style or in individual cups. So because I really can’t decide which way I like more, I’m sharing both. Lastly, let me just add that if you have any left over, you should throw it into a morning smoothie, because it is awesome… and so are you.

1 cup Marshmallow Creme

1/2 cup Chobani Fat Free Vanilla Greek Yogurt

1 pint blueberries, rinsed and drained

2 pints strawberries, rinsed and drained

2 large bananas (or 3 medium), I leave mine in the peel and third or quarter

2 apples, cut into wedges (with a couple center slices reserved for garnish)

Dipping fruit of your choice

Garnish with apple slices and fresh mint (optional)

That’s it! Two parts marshmallow creme to 1 part Chobani Vanilla Greek yogurt. Brilliant! I used a hand held mixer (with a whisk attachment) to blend the marshmallow and yogurt in a medium sized bowl. If you are blending by hand, just mix until they are incorporated. Place the mixture into the refrigerator for at least 30 minutes (or until party time), and the marshmallow and yogurt blend will continue to infuse.

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Now if you want to turn it into fruit salad…

Hull and half (or quarter depending on size) your strawberries, peel your bananas and cut them along with the apples into bite size pieces. Place the fruit into a bowl, drizzle with the Marsh-bani Fruit Dip and gently toss. I take the extra step of tossing the fruit salad in a separate bowl from the one I am serving in, especially for a party… but that’s up to you. The dip can be made a day in advance, but I would not dress and toss the salad until ready to serve. Present in a bowl with a serving spoon or in individual serving dishes for guests to help themselves. Indulge yourself in this sweet treat!

 

 

 

Smokin’ Hot Potato Skinny’s

It’s Super Bowl season, time to gather up and chow down! And who doesn’t like watching the guys toss around the ole pig skin while munching on some potato skins? No one around here anyway! (Although to be honest, I can eat potato skins all year round.) This is a great and lightened up (aka “skinnier”) version of a family favorite, with all the flavor. It’s got Greek yogurt for a little tang and smoked Gouda to bring the BBQ flavor inside. It’s a crowd pleaser for men, women and children alike… which makes it a perfect choice for this family! Happy Game Day!

8 Small Russet potatoes

3 Tbsp Olive oil, divided

1 Tbsp Course Kosher salt

1 tsp Freshly ground Black Pepper, divided

3/4 cup Whole Milk or Non-fat plain Greek Yogurt (such as Chobani)

8 oz. Smoked Gouda (or Smoked Cheddar), shredded

1 1/2 Tbsp Worcestershire Sauce

1 1/2 tsp Granulated Garlic

1 tsp Granulated Onion

1 tsp Salt

3 Strips Regular or Turkey Bacon, cooked & chopped into small pieces (optional)

2 Scallions, sliced (optional)

Preheat the oven to 400°.

On a baking sheet, using a brush or your hands, coat the outside of the potatoes with 2 tablespoons of olive oil and an even coverage of the coarse salt. Place the potatoes in the oven and bake for 35-40 minutes.

Allow to cool slightly for handling, and cut the potatoes in half lengthwise. Using a sharp knife, outline a rim inside the edges of the potato skin, about 1/2 inch thick. Then using a spoon, scoop out the potato to make room for the filling. Reserve 1 cup of the warm potatoes for the filling. (Keep the rest for a couple breakfast potato pancakes?) Brush the potatoes with the remaining tablespoon of olive oil, sprinkle with 1/2 tsp of the black pepper and return to the oven for 4-5 more minutes.

In the meantime, place the cup of baked potato in a medium bowl, add the Chobani yogurt, 3/4 of the shredded gouda (reserving 2 oz. for topping), Worcestershire sauce, garlic, onion, and salt. Mix well until combined.

When skins are ready, carefully remove them from the oven. Spoon the potato, yogurt and cheese mixture into the center of each skin. Top the skins with the remaining shredded cheese, black pepper and bacon pieces. Return to the oven for another 15 minutes or so, until cheese is melted. Take the skins out of the oven, and top with the chopped scallions (and if desired more plain Chobani Greek yogurt). 😉

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