Archive for the ‘Plain Yogurt’ Category

Chip-Crusted Chicken Skewers


Recipe & picture courtesy of Rachael Ray

MAKES 20
Prep Time: 30 min (plus marinating)
Cook Time: 25 min

  • 1 cup plain yogurt
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds skinless, boneless chicken breast, cut into sixty 1-inch cubes
  • 60 red seedless grapes (about 1/2 pound)
  • Two 5-ounce bags kettle-style potato chips
  1. In a large bowl, combine the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper. Add the chicken, cover and refrigerate for at least 4 hours.
  2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Thread twenty 6-inch skewers alternately with 3 chicken cubes and 3 grapes. Using a rolling pin, crush the chips in their bags. Transfer to a plate. Roll each skewer in the potato chips and place on the prepared baking sheets.
  3. Bake the kebabs, switching the pans halfway, until the chicken is cooked through, 20 to 25 minutes. Serve warm or at room temperature.

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Turkey and White Bean Chili


Recipe & picture courtesy of Good Housekeeping

Total Time: 25 minutes
Makes 4 main-dish servings

  • 1 tablespoon(s) olive oil
  • 1 pound(s) ground turkey (93% lean)
  • 1 medium onion, chopped
  • 4 teaspoon(s) chili powder
  • 1 tablespoon(s) ground cumin
  • 1 can(s) (28-ounce) whole tomatoes in juice, chopped
  • 1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
  • 1/2 cup(s) plain nonfat yogurt 
  1. In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 teaspoon salt, and cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon. Add onion and cook 4 minutes. Stir in chili powder and cumin; cook 1 minute.
  2. Add tomatoes with their juice, beans, and 1/2 cup water; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt.

**Personal Review: No Review Yet**