Stonyfield Oikos Recipe: Orange Zest Chicken Gyros

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I have been eager to share with all of you my fabulously delicious Oikos Greek yogurt recipe for the Stonyfield Oikos contest.

I created this yummy recipe last week.  As all of you know, I am a huge fan of Oikos Greek yogurt and always have at least one container in my fridge at all times.  It’s incredibly versatile and I often use Oikos in my morning breakfast, afternoon smoothies, lunchtime tuna salads and evening marinades.

This time around, I opted for creating a fun ‘finger-food’ meal, which is perfect for lunch or dinner.  If you are a vegetarian, feel free to substitute the chicken with tofu, seitan or another alternative.


Ingredients

  • 1 lb. skinless chicken breasts
  • 4 Tbsp. Oikos Greek plain yogurt
  • 3 cloves garlic, chopped
  • Juice of 1 small orange
  • 1 medium tomato, sliced
  • 5 scallions, chopped
  • 5 pitas (without pockets)
  • 1 Tbsp. dried cilantro
  • 1/2 tsp. curry powder
  • 1/4 cup kalamata olives, finely chopped
  • 1/2 cup baby portabello mushrooms, finely chopped
  • 1 Tbsp. orange zest
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. olive oil
  • Sea salt and pepper, to taste

Yogurt Dressing

  • 2 (16  ounce containers) Oikos Greek yogurt
  • 1/4 cup shredded zucchini
  • 1/4 cup shredded carrots
  • 2 cloves garlic, crushed
  • 1 tsp. apple cider vinegar
  • 1 tsp. spicy mustard
  • Sea salt and pepper, to taste
  • Dash of olive oil

Directions:

  • In a large bowl, whisk garlic, orange juice, orange zest, vinegar, oil and cilantro.  Slowly add chicken and rub to ensure coating of the marinade.  Cover and place in the refrigerator for 1 hour.
  • Pour a dash of olive oil into a large skillet, cook chicken fully; toss to ensure even cooking.
  • Once chicken is fully cooked, set aside to cool and slice onto a serving platter.  Sprinkle with sea salt and pepper.
  • Place each pita in a skillet sprayed with cooking spray; heat for 10-15 seconds per side over medium heat.
  • Top each pita with chicken, tomatoes, mushrooms, olives, scallions and dressing.
  • Enjoy!

Directions for Yogurt Dressing:

  • Strain yogurt with a cheese cloth over a medium sized bowl; let sit overnight to release moisture.
  • Shred zucchini and carrots.
  • Combine yogurt, shredded zucchini, shredded carrots, vinegar, mustard, salt and pepper; mix well.
  • Refrigerate for 1 hour.
  • Drizzle olive oil on top before serving.

Be sure to visit the Oikos Facebook fan page at: http://www.facebook.com/oikos and the Oikos website here for more tasty Greek yogurt recipes.



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More Snacks…

Just in time for the holiday weekend, my On-The-Go Snack List continues…

I’m sure many of you are planning on hitting the road for the upcoming 4th of July holiday weekend, so I thought I’d share some more of my snack ideas with you…many of them are quick and easy to prepare and can be stored in a Ziploc bag or Tupperware.

This time around I’ve categorized your munchies into what you’re taste buds are craving…You can indulge in these tasty, easy-to-prep finger foods guilt-free!

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Crunchy

  • Rye crackers with mashed avocado and lemon juice
  • Whole wheat cracker spread with nut butter, drizzled with honey and topped with sliced strawberries
  • Air-Popped Popcorn (make your own healthy variety)
  • Apple slices drizzled with Agave Nectar
  • Frozen Grapes
  • Crudites of veggies and your choice of dip (Hummus, Tabouli, Vinaigrette, Balsamic Dressing and Olive Oil)
  • Celery and Nut Butter
  • Whole Grain toast with hummus
  • Toasted nuts sprinkled with stevia and cinnamon

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Sweet

  • Wheat grass
  • Dried fruit
  • Greek yogurt and ripe fruit
  • Dried fruit and nuts (Try pairing together different options such as pistachios with dried mango, macadamia nuts with dried cherries, peanuts with dried apricots, hazelnuts with dried pears or cashews with dried cranberries)
  • Sprouted date bread with all natural jam
  • Frozen Greek yogurt (Make Your Own)
  • 1 Banana rolled in cocoa powder and drizzled with honey
  • Porridge (Maple syrup, cinnamon, soy milk, bananas mixed with your choice of left-over grains)
  • Smoothies (Carob powder, Greek yogurt, ice, fruit, soy milk, etc.)
  • Fruit ‘Ice Cream’ (Peel a banana, freeze and blend in a food processor along with nuts and berries.
  • Roasted Sweet Veggies drizzled with cinnamon and agave nectar (Experiment with root veggies such as yams, sweet potatoes, squashes such as acorn, butternut or kabocha and cut into chunks or ‘fries’, then sprinkle with cinnamon and drizzle with agave nectar; bake until crispy).
  • Organic Dark Chocolate Chips or Carob Chips

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Salty

  • Olives
  • Pickles, Pickled Beets, Pickled Tomatoes
  • Hummus, Tabouli
  • Organic Turkey slices wrapped around sliced avocado and tomato
  • Sardines and Oysters
  • Steamed veggies with your choice of Shoyu, Tamari, Miso or Umemboshi Vinegar
  • Miso Soup with whole wheat crackers
  • Sea Vegetables added to any dish
  • Whole Grain Tortilla chips dipped into homemade salsa/guacamole
  • Sprouted Cheese Melt (Toast sprouted bread and top with a slice of cheese; broil until cheese is melted and top with a slice of tomato).
  • Sauerkraut
  • Whole Wheat Pitas with Parmesan (Sprinkle Galaxy Vegan Parmesan Cheese over a whole wheat pita; broil until cheese turns brown and cut into squares.
  • Fresh Lime or Lemon Juice added to your beverages
  • Vinegar and Lemon/Lime Juice mixed into marinades and dressings
  • Salted Edamame
  • Organic Cheese

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Creamy

  • Smoothies
  • Greek Yogurt
  • Avocados
  • Homemade Rice Pudding
  • Baba Ghanoush/ Hummus Spreads
  • Pureed Soups
  • Cottage Cheese with whole grain crackers and fruit
  • Homemade Pudding (Made with Silken Tofu, Avocado or Mashed Banana)
  • Mashed Sweet Potatoes/Yams
  • Coconut Milk

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Don’t forget to enter for your chance to win my Big S Farms Give-A-Way.  Send me a comment for your change at 1 of 4 great prizes.  The deadline is Monday, July the 6th.

Good Luck!

Have a Happy 4th of July Weekend!

Oat n’ Turkey Burgers

The other night I was making turkey burgers in my kitchen and I glanced over at my “Steel Cut Oats” and thought…hmmm, let’s throw these guys into the recipe and experiment!

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Ingredients

  • 1 lb. ground Turkey
  • 1 cup oats
  • 1/3 cup egg whites
  • Eden Organic no salt-added tomatoes
  • Nu-Salt, Pepper
  • 1 tsp. Chili Powder
  • 1 cup finely chopped Vidalia onion
  • 1/3 cup bran crumbs (you can use mashed crackers, pretzels, etc.)
  • Bread of Choice (Buns, Pitas, Wrap,  Flat Bread, Naan)
  • Kale/Collard Greens
  • 1 Fresh Tomato, sliced
  • Cooking Spray
  • Veganaise, Mustard, Ketchup for topping (if desired)

Directions

  • Combine the first 7 ingredients in a bowl and mix well
  • Divide into 6 burgers (1/2 inch thick)
  • Heat grill pan and spray with cooking spray over medium-high heat
  • Add patties and cook for 6 minutes on each side (or until fully cooked)
  • Place each patty on your choice of bread (above) along with slices of fresh tomato, kale, collard greens.
  • Add Veganaise, Mustard, or Ketchup if desired
  • Enjoy!

These delicious burgers turned out to be quite a success and I loved the texture with the oats.  I paired these burgers with a side of my butternut squash fries!

Curried Chickpea Salad with Yogurt Dressing

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The simplicity of this versatile dish is amazing-especially when dressed with my Yogurt Dressing.  These chickpeas serve up beautifully hot, cold or at room temperature.

Ingredients

  • 1 can Chickpeas, drained and rinsed
  • 2 Tbsp. Curry Powder
  • 2 Tbsp. Lemon Juice
  • 2 Tbsp. Grain Mustard
  • Dash of Garlic Powder
  • Dash of Onion Powder
  • Dash of Paprika
  • Dash of Chili Powder
  • Nu-Salt and Pepper to taste
  • Dash of GoMasio Sesame Seed and Seaweed
  • Spinach
  • Fresh Dill
  • Dried Cherries
  • 1 Cucumber, chopped
  • 1 Red Bell Pepper, chopped
  • Pitas (Whole Wheat/Gluten Free)

Yogurt Dressing

  • 1 small container Plain Greek Yogurt
  • 1 tsp. Balsamic Vinegar
  • 1 tsp. Lemon Juice
  • Nu-Salt and Pepper
  • 1 Fresh Scallion, chopped

Directions for Chickpeas

  • In a bowl combine chickpeas with curry, lemon juice, all spices and mustard.  Mix well until chickpeas are completely coated
  • Pour mixture into a non-stick skillet and cook over Medium heat until the chickpeas start to brown.  Set aside.
  • Place a nice sized bed of spinach on each plate and top with the chickpea mixture.  Add cucumbers, dried cherries, red bell pepper and fresh dill.
  • Dress with Yogurt Dressing (directions below)

Directions For the Yogurt Dressing

  • Combine yogurt with all other  ingredients in a bowl until well mixed
  • Pour over chickpeas and spinach
  • Enjoy!

TLT (Tofu, Lettuce n’ Tomato) Sandwich

I just made this divine TLT sandwich for my lunch today and I cannot stop raving over it! I will definitely be making this my lunch staple a few times each week!

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Ingredients

  • 1 medium tomato
  • 2 pieces Kale (or your green “a.k.a. lettuce” of choice)
  • 14 ounces water packed extra-firm tofu, drained
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Reduced Sodium Tamari (Wheat Free Soy Sauce)
  • 1 Tablespoon Veganaise (Vegan Mayonnaise)
  • Fresh Cilantro
  • Fresh Scallions
  • Toasted Bread of choice (Pita, Bread, Bagel, Naan)

Directions

  • Preheat oven to 450 degrees.  Spray a baking sheet with cooking spray.
  • Combine Tamari and Dijon mustard in a small bowl.
  • Pat tofu with a paper towel to soak up excess water and slice tofu crosswise into 8 pieces
  • Using a spoon, spread the mustard mixture on the tofu slices (both sides)
  • Bake tofu for 20 minutes
  • Spread Veganaise onto toasted bread and place the tofu, lettuce, tomato, cilantro and scallions on top.
  • Enjoy!

I love Tofu, not only is it delicious, it’s healthy and packed with a beneficial amount of iron and has no saturated fat or cholesterol.   Tofu is also high in calcium and magnesium as well as a great source of soy protein.  Moreover, the FDA claims, “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”

Although I am Not a vegetarian, I do love my tofu.  Do you enjoy Tofu?  Share with us some of your favorite ways to prepare and incorporate Tofu into your meals.