I eat yogurt for breakfast.
..and at my morning snack..
..I include it in my lunch, usually..
..and in that afternoon I always have a hankering for some Greek goodness.
I’d say I love (adore!) yogurt.. the Fireman loves yogurt, too.
In the CB house we often times will replace yogurt in our salad recipes (how about a creamy potato salad?!), making pasta sauces and soups extra creamy, or a dollop on tacos in place of sour cream. The tang of plain Greek yogurt is a great mimic of sour cream- cutting the fat and calories and adding protein and healthy tummy bacteria.
Take this recipe for example- perfectly savory and deliciously moist meatballs thanks to a couple heaping dollops of greek yogurt in the mix. Not to mention the layers of flavor from homemade roasted red pepper pesto.
Can I mention that ‘homemade’ doesn’t have to be completely intimidating. Really, it doesn’t! Trust this momma of 15 week old babies (whoa.. 15 weeks already?!) I take the easy route more often than not- especially during the work week.
I prepped and baked these meatballs on Sunday afternoon while the girls napped and then reheated them in my favorite tomato sauce on the stove last night for dinner. Still preparing and cooking wholesome meals for my family, but being mindful that for now I’m on a three-hour schedule and I can’t take my sweet time and spend an hour on dinner. That will change eventually, but for now this works.
If you are looking for a yummy dinner, this is it. I served the meatballs with creamy polenta (dry polenta, fat-free low, sodium chicken broth, parmesan cheese, and FAGE 0% Greek yogurt), but these would be awesome over a bed of brown rice or whole grain pasta.
I brought these leftovers for lunch today.. I forced myself into restraint from eating them before noon.
Go. Now. Make it.. you’ll thank me after.