Wednesday, January 28, 2015

Cheddar Bacon Potato Skins with Dill Greek Yogurt

We are so close – it is almost Super Bowl Sunday!  Are you still working on what food you will be enjoying while watching the big game?  

This is my 3rd an final post for the #DeliciousBowl by Chobani – and these Cheddar Bacon Potato Skins with Dill Greek Yogurt are pretty darn good if I don’t say so myself.  Once again, I used reduced fat bacon just like in the Yogurt Stuffed Bacon Wrapped Jalapeños I made.  You can see my Greek Bruschetta using Chobani Greek Yogurt here.  

On Super Bowl Sunday - Chobani  will be making a bold statement, 'We're eating, not tweeting'.  Chobani is encouraging folks to spend the day with their friends and family enjoying the game and some delicious eats.  In the spirit of Super Bowl Sunday, they have created The Delicious Bwl to share healthy game day recipes using Chobani Greek Yogurt.

You'll want to keep an eye on Chobani's Tumblr page to see all of the recipes that they will be sharing.  



Potato Skins with Dill Greek Yogurt
Serves 6-8

6 red potatoes, cleaned and pricked with a fork
Olive oil
Salt & Pepper
6 slices of reduced fat center cut bacon, cooked and crumbled
1/2 - 3/4 cup reduced fat shredded cheddar cheese (depending on size of potatoes)
1/2 cup Chobani Non-Fat Plain Greek Yogurt
1 heaping tablespoon chopped fresh dill
1/4 cup chopped chives

Preheat the oven to 400 degrees.

Line a cookie sheet with aluminum foil (easier clean up) and drizzle some olive oil on each - coat each potato with a small amount.  Sprinkle salt and pepper on each and rub it over entire potato.  

Bake for 45-50 minutes until tender, turn over each potato half way through the process.  

Remove from oven and allow to cool slightly.  Cut each potato in half lengthwise and scoop out flesh - leaving some around the base of the skin to support the halved potato.  Save the insides for a bowl of mashed potatoes later.  :)

Place potatoes back onto cookie sheet and sprinkle the cut side with some pepper and then add some Cheddar cheese and crumbled bacon to each.  These ingredients will naturally fall to the bottom of the potato skin - so spread out across the entire half of the potato.  

Back to the oven for the potato skins - for 5-10 minutes, or until the cheese is melted.  While they are in the oven, combine the yogurt with the dill.  

Remove the potato skins from the oven, allow to cool slightly.  Top each with a dollop of the dill yogurt and garnish with chives.  

Serve immediately.

Tuesday, January 27, 2015

Greek Bruschetta

Are you gearing up for Super Bowl Sunday?  I know I am and I’m excited to share my 2nd of 3 appetizers I made for the #DeliciousBowl using Chobani Greek Yogurt.  You can find my Yogurt Stuffed Bacon Wrapped Jalapenos here


On Super Bowl Sunday - Chobani  will be making a bold statement, Chobani 'We're eating, not tweeting'.  Chobani is encouraging folks to spend the day with their friends and family enjoying the game and some delicious eats.  In the spirit of Super Bowl Sunday, they have created The Delicious Bwl to share healthy game day recipes using Chobani Greek Yogurt.

You'll want to keep an eye on Chobani's Tumblr page to see all of the recipes that they will be sharing.   

This bruschetta can either be assembled just before serving – or – grab a big cutting board or platter and allow guests to build their own.  How could this be any easier?





Greek Bruschetta
Serves 4-6

1 baguette of multi-grain bread (I used Simply Balanced from Target), sliced
1/2 cup halved Kalamata olives
1/2 cup diced tomatoes
1/2 cup chopped parsley
1/2 cup plain hummus
1/2 cup Chobani Non-Fat Plain Greek Yogurt

Preheat the oven to 400 degrees.

Lightly toast the slices of bread for 5-7 minutes.  

On each slice of bread, spread some hummus, then some of the Greek yogurt, top with diced tomatoes, kalamata olives, and parsley.  Serve immediately.

Monday, January 26, 2015

Yogurt Stuffed Bacon Wrapped Jalapeños

This year I am excited to participate in the #DeliciousBowl by making healthy recipes to enjoy while watching the Super Bowl using Chobani Greek Yogurt

On Super Bowl Sunday - Chobani  will be making a bold statement, Chobani 'We're eating, not tweeting'.  Chobani is encouraging folks to spend the day with their friends and family enjoying the game and some delicious eats.  In the spirit of Super Bowl Sunday, they have created The Delicious Bwl to share healthy game day recipes using Chobani Greek Yogurt.

You'll want to keep an eye on Chobani's Tumblr page to see all of the recipes that they will be sharing.  

The first appetizer I am sharing are these Yogurt Stuffed Bacon Wrapped Jalapeños I didn’t think turkey bacon would work well for this dish, but I did use a reduced fat, center cut bacon.  To thicken the yogurt, I added some plain breadcrumbs – it worked perfectly. 





Yogurt Stuffed Bacon Wrapped Jalapeños
Serves 4-6

6 large jalapeños, sliced in half lengthwise and seeds removed (wear gloves!)
12 slices of reduced fat, center cut bacon
½ cup Chobani Non-Fat Plain Greek Yogurt*
1 tablespoon plain bread crumbs



Preheat oven to 400 degrees. 

Combine the yogurt and the breadcrumbs in a small bowl.  Using a spoon, fill each jalapeño half with the yogurt mixture.  Wrap one slice of bacon around each jalapeño and secure with a toothpick.  On a foil lined cookie sheet (easier clean up!) 



Roast the jalapeños in the oven for 20-25 minutes until the bacon is browned and sizzling.  

Remove from oven, place the jalapeños on some paper towels, and allow to stand for about 5 minutes.  

Serve warm. 

*You may need more/less depending on size of jalapeños