Sometimes I struggle to stay on track when an event comes up. It doesn’t even have to be a big event-if there are snacks, I will partake.
I had been doing really good so far this year, eating clean and working out daily so when my monthly book club meeting was coming up, I started looking for a healthier dish to bring. (It helped that a fellow member vowed to stay on track with me at the meeting. I need all the support I can get!)
I decided on a Greek layer dip and it was amazing! We ate almost all of it! Even the girls who weren’t watching their food intake raved about it! So here’s the recipe…
- 1-10 oz container of garlic hummus
- 1 cup plain Greek yogurt (mmmm protein)
- 1T dried dill
- 1T lemon juice
- 1/2 cup grape tomatoes-quartered
- 1/2 cup chopped cucumber
- 1/3 cup chopped lala maya olives
- 1/3 cup goat cheese
- Parsley for garnish
First, mix the Greek yogurt, dill and lemon juice together and set aside.
Spread garlic hummus on the bottom of an 8×8 dish then dollop the Greek yogurt mix on top and spread even to form the second layer. Then top with everything else, sprinkling parsley on the top to garnish.
I served it with cucumber slices (and also brought pita chips for everyone else) Between my dip and the delicious low carb pinwheels that my dieting-partner-in-crime brought, it was easy to stay on track. I’ll be bringing this to many a party from now on!
See the nice little layers? And the cute scribble on my cutting board from my child.
Seven of us devoured this!
My family loves Mexican food and it’s something that they’ve missed while I’ve been on my healthy journey. So today I decided to make a healthy enchilada casserole. It was a huge hit and will be working its way into my monthly meal rotations! It makes 8 servings and each serving is equal to 1 red, 1 yellow, 1 blue and 1/4 green if you use salsa or 1 orange if you use enchilada sauce for the containers.
What you need:
- 1 pound chicken breasts
- 1 jar of salsa verde or green enchilada sauce (about 2 cups)
- 1 cup plain Greek yogurt
- 14 small corn tortillas
- 1 cup shredded cheese (really you could use less but for measuring containers, this made things equal)
- Olive oil spray
- Hot sauce to taste
I put the chicken breasts in the crockpot with the salsa verde on low for 6 hours.
Then shredded the chicken with a fork and added the Greek yogurt and mixed well.
Preheat the oven to 400 degrees and spray a 11×7 or 9×13 pan with the olive oil spray.
Layer 6 tortillas on the bottom of the pan
Top with 1/2 of the chicken/salsa mixture and then some cheese.
Then repeat those steps.
Take the remaining 2 tortillas and tear them into strips, add them to the top and sprinkle the remaining cheese. (I used some grated cotija cheese for topping and included it in my “cup-o-cheese”
Then bake for about 15 minutes or until the cheese is slightly brown and bubbly.
Top with some hot sauce or additional salsa and enjoy!