Eating healthy during the holidays can be difficult. Between scrumptious sweets and hearty special occasion meals, the extra calories can quickly add up.
There’s no need to entirely forgo your favorite festive foods this season. Get creative in the kitchen and try substituting healthier ingredients into your favorite recipes. Instead of mayonnaise or cream cheese, use Chobani Greek Yogurt. It’s a great way to cut out extra calories from decadent dishes without sacrificing taste. Greek yogurt also has two times more protein than regular yogurt and it’s a great source of calcium.
Have fun in the kitchen and try out some holiday cooking with these two delicious and nutritious recipes. You can find more at www.chobanikitchen.com.
Yield: 4 servings
1 small onion, chopped
1 medium carrot, chopped
1/2 cup peeled potato, diced
1/4 cup celery, chopped
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chicken broth
2 cups cooked turkey, cubed
1/2 cup frozen peas
1 cup 0% Plain Chobani
1 sheet refrigerated pie pastry
In large saucepan, sautÈ onion, carrot, potato and celery in butter until tender. Add flour and seasonings until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey, peas and Chobani; divide mixture among four ungreased 5-inch pie plates.
Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-inch circle; place over filling. Trim, seal and flute edges; cut slits to vent.
Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375∞F for 18 to 22 minutes or until golden brown. Let stand for 10 minutes before serving.
To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375∞F for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly.
Nutritional Information: Calories 510, Calories from Fat 240, Total Fat 27g, Saturated Fat 12g, Trans Fat 0g, Cholesterol 90mg, Sodium 900mg, Total Carbohydrate 36g, Dietary Fiber 3g, Sugars 7g, Protein 31g
Cranberry Orange Bread
Yield: 10 (3/4-inch) slices
2 cups all-purpose flour
1 1/2teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% Plain Chobani
1 cup sugar
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup walnuts, lightly toasted and chopped coarsely
Preheat oven to 350∞F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.
Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.
Wrap in plastic and foil. This bread is extra delicious on the second day.
Nutritional Information: Calories 160, Calories from Fat 30, Total Fat 3.5g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 15mg, Sodium 230 mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 15g, Protein 5g
Courtesy of Family Features