Tag: Greek yogurt

New Potato and Sweet Pea Salad

This is a spring version of the old standby barbecue/picnic potato salad. It uses the tiniest new potatoes you can find, and fresh garden peas. The dressing is a lightened up half and half mayo and Greek yogurt blend. The flavor is brilliant thanks to fresh lemon juice, fresh dill and lots of snipped chives.

Have you come across Peewee potatoes? They’re the size of large grapes! They cook up quickly and I think they look so cute in this salad.

Look for the smallest potatoes you can find. Halve or quarter them them if they are on the larger size. I put the salad together while the potatoes are hot so they have a chance to absorb the flavors from the dressing.

Don‘t be shy with the fresh dill and chives. The more the better.

I just blanch the peas for a minute or so in boiling water to take the raw edge off. There should be no doubt in anyone’s mind that you’ve used fresh garden peas, but the blanching brings out their flavor and improves their texture and color. The lemon juice and yogurt make a really zingy dressing, and a little mayo keeps it from being too delicate.

New Potato and Sweet Pea Salad
serves 4
1 lb baby new potatoes (leave them whole if they’re small enough, if not, halve or quarter them)
6 oz fresh garden peas (a heaping cup)
1/4 cup mayonnaise
1/4 cup Greek yogurt
juice of 1/2 lemon
handful of fresh dill
handful of fresh chives
salt and fresh cracked black pepper

Whisk the mayonnaise, Greek yogurt, and lemon juice together in a large bowl. Set aside.
Bring a saucepan of water to a boil and add the fresh peas. Let cook for about a minute or two, then drain and cool the peas immediately in a bowl of ice water. Drain and set aside.
Cover the potatoes with water in a medium sauce pan and bring to a boil. Cook until the potatoes are just tender, when you can pierce them easily with the tip of a sharp knife. Drain and add the hot potatoes to the bowl with the dressing. Toss to coat the potatoes.
Add the herbs, cooled peas, and salt and pepper to taste. Don’t skimp on the herbs or the salt and pepper. Toss well.
Cover and refrigerate until very cold. Check the seasonings and toss again lightly just before serving.

NOTES: I think a couple of eggs, cooked just until their yolks start to harden, then roughly chopped, would be a good addition for the next time I make this.

I’m off to the farmer’s market, how about you?

One year ago today—

Heirlooms

Healthified 7 Layer Dip

You know… the term ‘7 layer dip’ always confused me as… I’ve never actually seen a 7 layer dip with exactly 7 layers. Seriously. Think about it…

Mind boggling, I know.

In any case, this is my healthified take in the traditional party staple dip.

Oh! And don’t let the ingredient list scare you away. Most of the items between the tomato layer and the guacamole layer are the same, so there really isn’t that much (it just looks intimidating at first.) This is a super easy recipe anyway!

To lighten up and make this recipe more healthy, I’ve swapped out the refried beans for some homemade Faux Refried (Black) Beans. I also used a fat free greek yogurt instead of sour cream and used a reduced fat cheddar.

The guacamole and tomato layers were also homemade with whole clean ingredients to cut out any junk.

I also used ‘Beanitos’ chips for dipping – which are fabulous tortilla chip alternative made from differing beans (depending on which flavor you buy.) They are gluten free and so very yummy. The ones I used today were ‘Better Cheddar’, which were made from pinto beans. But, their ‘Original’ flavor is really good too – those are made from black beans.

I was really happy with the outcome. I mean… how could you go wrong with all of those amazing things? Beans, avocado, tomato… it’s really a perfect combination. And I promise, no one is going to notice that you made any healthy substitutions.

This would be great as an addition to a game day spread or served at party. But, just eating it as a finger-food lunch was a pretty good way too! There weren’t any complaints, not even from the picky eaters!

Healthified 7 Layer Dip
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1/2 Cup • Calories: 226.8 • Fat: 11.1 g • Carb: 24.5 g • Fiber: 8.5 g • Protein: 12.3 g • Sugar: 2.9 g • Sodium: 341.2 mg

Ingredients:
3 C. Faux Refried Beans (I used Black Beans instead of Pintos.)
6 Oz. Fat Free Plain Greek Yogurt
1 C. Reduced Fat Sharp Cheddar Cheese, Shredded
Black Olives, Sliced

Tomato Layer:
2 Roma Tomatoes, Diced
1/2 Jalapeño, Seeded & Diced
2 Tbsp. Cilantro, Chopped
1 Chive, Chopped
1/2 Lime, Juiced
Salt & Pepper to Taste

Guacamole Layer:
2 Avocados, Mashed
1/2 Jalapeño, Seeded & Diced
2 Tbsp. Cilantro, Chopped
1 Chive, Chopped
1/2 Lime, Juiced
1 Garlic, Minced
Salt & Pepper to Taste

Directions:

In a medium bowl, combine the ingredients for the tomato layer.

I sealed mine and allowed it to sit in the fridge for about an hour to marinate.

Combine the ingredients for the guacamole layer in another medium size bowl.

Again I sealed this and allowed it to sit in the fridge for about an hour.

When ready, spread the beans out over the bottom of a dish. I used a handy glass pie pan. Nothing fancy here!

Top the beans with the greek yogurt and spread it out as best you can.

Sprinkle the cheese over the sour cream. Followed by the olives.

Carefully smooth the guacamole over the cheese and spread it out as best you can.

Finally, top with the tomato layer.

Serve right away or seal and store for up to a day in the fridge!

I used Beanitos chips for dipping. Yummy.

IT’S HERE! MULLER YOGURT!

It’s here it’s here it’s heeeeeeeeeeeere!!

Remember this?

If you’ve followed my ramblings, you’ve heard me talk about “England yogurt.”

See, my husband lived in England for a couple of years and if you hear him talk about Muller yogurt, he speaks more highly of that than me. Rude!! Well… I thought so, until I had Muller yogurt. Now, I’m not offended. Because it’s kind of true.

Both times I’ve been to Europe we’ve made it our goal to hunt down Muller yogurt. I even blogged about it last fall when we returned- and I mentioned rumor that it was sailing the deep blue sea and making it’s way to America thanks to Quaker!

Well.

It happened.

WalMart. Last week. Dairy section. Yogurt aisle. Muller. Two kinds. Staring at me.
(I’ve since also seen it at our local Kroger store!)

It was just me and Jude.

My huge eyes darted to him, sleeping in his car seat. “JUDE!!!!!”

He didn’t respond, naturally.

No one else seemed to care either.

Well… that’s because they didn’t know!

I will say, I was thrown because it was Greek- but holy Hannah, that was the darn best Greek yogurt ever! Not tart at all! All 6 yogurts I bought were gone in 24 hours.

I’m going back today and buying all they have in stock. But that’s just me:)

If you’re on the east coast, this may not be new news, but for me in little Utah? This is big stuff people!

Check out your yogurt aisle and stock up!

(I’ve actually found a few additional flavors at a few additional grocery stores. Us Petersen’s have spent our fare share of money on yogurt this week, let me tell you!)

*PS- Not sponsored. Just appreciated. Although, Muller? If you’d like to send us some free yogurt, I’d be all over that! 🙂