We’ve been eating Stonyfield yogurt for years. My boys love YoBaby, YoToddler and YoKids yogurt. Stonyfield offers a Greek Yogurt that is right on par with their other USDA Organic yogurt products. They’ve even added 2 new flavors: Black Cherry and Cafe Latte which is great news because I love anything black cherry and Joe loves all things latte related. However, I haven’t been able the new flavors in my local stores just yet, but I’m watching for them to hit the store shelves.
I’ll admit I’m not a huge fan of greek yogurt but I really did enjoy the strawberry flavor Stonyfield Greek Yogurt. What I love about Stonyfield is that it’s made from organic milk produced without the use of toxic persistent pesticides, chemical fertilizers, antibiotics, or artificial growth hormones (rBST).
We recently had an influx of farm fresh strawberries so I decided to make some cool summer treats using Stonyfield Vanilla Yogurt. I made Strawberry Greek Yogurt Ice Pops.
STRAWBERRY GREEK YOGURT ICE POPS
- 1 container Stonyfield Greek Yogurt Vanilla flavor
- 1/4 cup organic whole milk
- 1/2 cup sliced fresh strawberries
- Mix all ingredients together using a blender until smooth. (I left mine a little chunky because I like bits of fresh fruit)
- Pour mixture into ice pop molds and freeze for at least 12 hours.
These were a really enjoyable frozen treat. I liked the tang of the greek yogurt combined with the sweetness of the fresh strawberries. You may thing to use strawberry yogurt instead but the vanilla flavor in the yogurt pairs wonderfully with the fresh strawberries and gives it a smooth flavor.
Jude agrees… it’s delicious!
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We’ve started hosting a monthly potluck for friends and neighbors. I think building relationships with people is one of the most important things we should be doing and what better way to get to know someone than over a meal. So a few weeks ago we had our first potluck and I requested that Joe make his delicious risotto.
The great thing about risotto is the possibilities are endless. You can add so many things to personalize your risotto to make it just the way you like it. This time we added a lot. We wanted to make it a full meal that could stand on it’s own but would still pair nicely with other potluck foods. We added rotisserie chicken, mushrooms, roasted sweet potatoes and asparagus. I think this was by far my favorite risotto Joe has made so far.
Somehow we ended up with a lot of left over risotto. I know, how does that even happen? So the next day I decided to make risotto cakes. Woah! Talk about yummy. It was good the first time but it was amazing the 2nd. You can’t always say that about leftovers. I served the cakes with a side of warm homemade marinara but really they didn’t need them. The boys loved them and we had no more left overs of any kind.
- 2 cups leftover risotto (cold)
- 1 large egg
- 1 cup breadcrumbs
- 2 tsp olive oil
- In a large bowl beat the egg.
- Add the risotto to the egg.
- Stir together 1/2 cup breadcrumbs to the risotto mixture.
- Place remaining breadcrumbs into a shallow dish.
- Form risotto mixture into cakes using about 1/4 cup risotto.
- Dredge risotto cakes in breadcrumbs
- Meanwhile heat 1tsp olive oil in a large non-stick skillet over medium heat.
- Add the cakes and cook 2-4 minutes until browned on 1 side.
- Flip the cakes over.
- Add remaining tsp of olive oil.
- Cook 2-4 minutes until second side is browned.
I’m all for easy cooking. I spend enough time in the kitchen as it is so the easier the better. One of my favorite ways to save time is to buy a rotisserie chicken at the grocery store. I can usually get about 2 meals for my family from 1 rotisserie chicken. I like using the left over chicken from meal 1 to create a yummy chicken noodle soup.
Easy Chicken Noodle Soup
- 2 TBS olive oil
- 4 large carrots, cut into bite size pieces
- 2 stalks celery, cut into bite size pieces
- 1 large onion, chopped
- 6 cups chicken broth
- 4 cups water
- 2 cups cooked rotisserie chicken, cut into bite size pieces
- 16 oz of Mueller’s Pot-Size Linguine Noodles
- 2 TBS lemon juice
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and Pepper to taste
- Heat olive oil in a large pot over medium high heat.
- Add onion and cook until translucent.
- Add carrots, celery, salt and pepper and cook for about 10 minutes or until vegetables soften. I usually cover to pot to help steam the vegetables.
- Add chicken, broth, water and bay leaf, bring to a boil.
- Once boiling add pasta.
- Reduce to a simmer and let cook for an additional 8 – 10 minutes.
- Add lemon juice and thyme. Taste and add more salt and pepper if needed.
I used Mueller’s new Pot-Sized Linguine noodles and it was great. At first I thought it was silly to buy pre-cut pasta noodles, I mean I can break noodles in half. But it was a time saver and also meant less mess. I’m now a big fan of the pot-size pasta.
From now until March 19th you can vote for my Short Cut on the Show Us Your Shortcut Contest.
Vote for my Kitchen Short-cut on Mueller’s Facebook Page.
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I was compensated to create the featured recipe but all opinions are 100% mine.
One day I would like to have a fig tree in my yard. I love fresh figs but they are terribly expensive and hard to find. But until I get around to planting some new trees in our yard I will have to make due with dried figs. I love figs in any form so I really don’t mind. The boys love fig newtons and even though they love most dried fruit it took a little convincing to get them to try the dried figs. Noah and Simon were immediate fans but Jude was being a little obstinate and decided he didn’t like them. Just means more for me!
I love a well rounded salad. Something with cheese, fruit, nuts and more. The other night I threw together a salad with some ingredients I had available and it turned out pretty amazing.
I only had romaine lettuce available but I think this would be good with mixed greens or arugula otherwise I wouldn’t change a think.
- Lettuce or Mixed Green
- Crumbled Goat Cheese
- 1 Blood Orange peeled, cut into pieces
- Dried Figs, cut into pieces
- Crushed Pecans
Mix all ingredients in a bowl and enjoy with your favorite dressing (optional).
I used a poppy seed dressing but I’m toying around with creating something extra special just for this salad. I’ve recently discovered that making my own salad dressing is far superior to any store-bought dressing you can find. I just didn’t have the time or available ingredients to create something on this particular day. Stay tuned for more awesome saladness coming your way!
I love a good salad but for whatever reason I have trouble assembling a decent salad on my own. I always draw a blank on what to put in my salad.
You see I grew up eating Iceberg Lettuce salads with carrots, cucumber and radishes… I hate radishes. So in my mind salads are pretty boring, but in recent years I’ve discovered that salads can be delicious, maybe even exciting. Salads also don’t generally require too much work. A little chopping and a little mixing and you’ve got a quick meal.
On Sunday I threw together a quick salad after church a Chili Lime Chicken Salad. On the way home from church I needed to stop into Trader Joe’s, while I was there I picked up some precooked, pre-seasoned Chili Lime Chicken breasts which made this even easier.
- Seasoned and Cooked Chili Lime Chicken Breasts from Trader Joe’s
- Romaine Lettuce
- Cherry Tomatoes
Chop everything in to bite size pieces and mix in a bowl.
Salad Dressing Ingredients
- 2 Tablespoons Lime Juice
- ½ teaspoons Chili Powder
- ½ teaspoons Salt
- ¼ teaspoons Ground Pepper
- ¼ teaspoons Cumin
- ⅓ cups Olive Oil
Mix well all of the ingredients
The best part is we had leftover chicken so I know what I’m having for lunch tomorrow!
I have a bit of a sweet tooth and chocolate is my weakness. Since I’ve been trying to eat healthier this year I’ve drastically cut back on the amount of sweets I’ve eaten. But every once in awhile I need something sweet to satisfy my cravings but rather than reaching for a calorie filled candy bar I make these delicious dark chocolate covered frozen bananas.
They are super simple to make and I add a bit of coconut oil to the chocolate for a rich flavor.
Dark Chocolate Covered Frozen Bananas
- In a double boiler melt dark chocolate and coconut oil.
- Remove chocolate from heat and dip banana slices into the chocolate
- Place chocolate covered bananas on a parchment lined plate or tray.
- Freeze chocolate covered bananas for about 1 hour before eating
Chocolate Frozen Bananas are my favorite night time snack. I like cutting them up into bit size piece rather than dipping a whole banana because they take a little longer to eat so I can enjoy the flavor all that much more.
I was provided a sample of the Tropical Traditions Virgin Coconut Oil to assist in creating this recipe. The opinions expressed are my own.
On Saturday I thought it would be a good idea to do some baking and cooking and family time and Christmas preparation. I may have been a little over enthusiastic. I’ve never been much of a baker but the holidays bring out my baking side and sometimes things turn out pretty good. I managed to make a chocolate pie, pizza, okra gumbo and lemon bars all with the “sporadic” help of my 5 year old. I think the lemon bars are my favorite, because they are more than just standard lemon bars… they have raspberries.
I have been craving raspberries and wanted to make something tart and yummy with Driscoll’s Berries so I came up with Raspberry Lemon Bars. They are essentially lemon bars with fresh raspberries baked into them. These bars are fresh, tart, tangy, smooth and I just can’t get enough of them.
- 1.5 Cups of Graham Cracker Crumbs
- 6 TBLS Melted Butter (salted)
- 1/4 Cup Sugar
- 2 Large Egg Yolks
- 14 oz. can of Sweetened Condensed Milk
- 1/2 Cup Lemon Juice
- 6 oz. Fresh Raspberries
- Preheat the oven to 350 degrees
- In a medium bowl combine graham cracker crumbs, butter and sugar until moist.
- Press graham cracker crumbs evenly along the bottom of a 8×8 baking dish (sprayed or lined with parchment paper)
- Bake for 10 minutes
- The let crust cool completely.
- After crust has cooled completely in a medium bowl mix together the 2 egg yolks and sweetened condensed milk.
- Add the lemon juice and mix until it starts to thicken.
- Fold in raspberries
- Pour lemon/raspberry mixture atop the graham cracker crumb crust.
- Bake for 15 minutes
- Cool completely and refrigerator for at least 1 hour before serving.
I’m normally a chocolate dessert kind of gal but if I can’t get chocolate I will choose a tangy dessert over something super sweet… something like raspberry lemon bars.
I received the feature product from Driscoll’s Berries to create the featured recipe but all opinions are 100% mine.
It’s holiday baking season. I love to bake but I don’t necessarily need all of the extra sugar, so I’ve been working on a healthier brownie option. Paleo Dark Chocolate Brownies are made with all natural ingredients, are gluten free and contain NO sugar. I used honey and almond butter to provide a natural sweetness to the brownies. These have a traditionally chewy brownie texture with a slight nutty flavor. I did sneak in a few dark chocolate chips for little hints of awesomeness.
So now I can have my holiday baked goods and not feel so guilty.
Paleo Dark Chocolate Brownies
- 1 cup almond butter
- 1 cup honey
- 3/4 cup cocoa powder
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla
- pinch of salt
- 1/4 cup dark chocolate chips (optional)
- Preheat oven to 325 degrees
- In a large bowl mix together almond butter, honey and vanilla. (An electric mixer is optimal since the almond butter and honey are rather thick.)
- In a small bowl mix together cocoa powder, baking powder and salt.
- Add dry ingredients to the almond butter mixture.
- Add the egg
- Fold in chocolate chips
- Spread brownie mix into a 8X8 pan
- Bake for 20-30 minutes
Seasons Eatings Pin to Win Contest
Win a KinchenAid Mixer, an artisan HT Traders gift basket & a $250 Harris Teeter Gift Card in the Seasons Eating Pin to Win Contest.
1. Follow @HarrisTeeter on Pinterest
2. Create a new board and name it “Holiday Food Decorating Ideas.”
3. Fill out the entry form & click submit.
4. Pin your favorite holiday food decorating ideas. Tag each pin with #SeasonsEatings and #HarrisTeeter
One lucky reader will win a $25 Harris Teeter gift card. Use the Rafflecopter form below to enter. Ends 12/12
a Rafflecopter giveaway
Giveaway ends on December 12, 2013. The winner will be chosen using random.org and announced on this post. Entrants must be 18 or older. Winner to be chosen at random. Winner will be notified by email and has 48 hours to respond or a new winner will be chosen. See giveaway rules for more information. US ONLY
I received compensation for my recipe development and sharing the contest. All opinions stated are my own