**Campaign opportunity and yogurt product have been provided by Stonyfield as part of the Yogetters program. All opinions are 100% mine.**
And the holiday race begins! Thanksgiving and Hannakah are tied in the lead followed quickly by Christmas with Kwanzaa shortly behind. New Year’s Eve is holding in the rear, coming in last across the finish line.
Whew! Seems like a race that hard would at least burn some calories, right? Wrong. Before we know it, we’ll all be sitting around on New Year’s Day watching tv in our flannel fat pants, wondering why our jeans no longer fit.
Commence holiday gluttony. Festive drinks, rich home-cooked meals, cookie exchanges, and passed plates of hors d’oeuvers all can lead up to plentiful holiday gorging.
We’re all guilty.
Honestly, I’m totally an appetizer type of gal. Those little, unique salty packets of goodness passed around a bite at a time? GAME.ON. I don’t even need a meal. Just give me a night full of appetizers and this gal is set. Not only do I enjoy eating hors d’oeuvres (pronounced in the best American way possible: or-derve), I also enjoy serving them at my dinner parties. I know, I know, people always say they fill up on appetizers which leaves no room for the main meal. However, from the cook’s point of view, it prevents people from picking at your food in the kitchen. How many times have you made an entire plate of deviled eggs, only to find them half gone when you are about to serve dinner? Give your guests alternatives to keep their fingers busy and you will be saved some hassle.
Fortunately, there are ways to prepare foods in which they can be enjoyed without the worry of dreaded weight gain. Aside from watching your intake, using healthier ingredients is very beneficial to your body. For instance, have you ever tried subbing fat products for Stonyfield Yogurt? Yogurt, with its smooth texture and mild flavor, is a great substitution for several types of recipes. It’s packed with nutrients like live and active cultures, protein, calcium, vitamins D, B2, potatssium and magnesium. Stonyfield offers plain organic yogurt in three fat levels (whole milk, lowfat and nonfat), as well as in a Greek option (thicker texture with even more protein.)
Let’s break it down:
- One cup of mayonnaise: 1495 calories, 165 g fat, 92 mg cholesterol, 1397 mg sodium, 2.1 g protein and very little nutrients
- One cup of Stonyfield Non-fat Greek Yogurt: 130 calories, 0 g fat, <5 mg cholesterol, 95 mg sodium, 23 g protein plus nutrients and live active cultures
- For more information and a larger version of the substitution guide, please click HERE
Holy smokes! With that huge of a nutritional difference, you could eat the WHOLE appeitzer made with yogurt! Oh wait…portion control…yeah…that. Anyway, you can at least eat without guilt, which is always a win. But, what about taste? How will replacing with yogurt affect my favorite, traditional holiday dishes? Well, I have put one of our favorite appetizers to the test – Sesame Chicken Bites with Cranberry Honey Mustard Dipping Sauce. All I can say is, “Fabulous!” Aside from needing to add a small amount of salt (missing from the mayo), we really couldn’t tell a difference. Because I make this dish often, I’ll definitely be using Stonyfield Greek Yogurt from now on.
Now that you know how to make your holidays healthier, are you ready for this race? On your mark, get set, GO!
- ½ c. Dry bread crumbs or panko
- ¼ c. Sesame seeds
- 2 t. Minced fresh parsley or cilantro
- ½ c. Stonyfield Non-fat Greek Yogurt (subbed for ½ c. Mayonnaise)
- 1 t. Onion powder
- 1 t. Ground mustard
- ¼ t. Ground pepper
- 1 pkg. Boneless, skinless chicken breasts
- 2 - 4 TB Vegetable oil
- Cranberry Honey Mustard Sauce Ingredients:
- ¾ c. Stonyfield Non-fat Greek Yogurt (subbed for ¾ c. Mayonnaise)
- 4½ t. Honey
- 1½ t. Dijon mustard
- 2 TB Dried cranberries, plumped (put in bowl with some water in microwave for a minute, drain & chop)
- Salt & Pepper, to taste
- In a gallon sized resealable bag, add: bread crumbs, sesame seeds & parsley. Set aside.
- In small bowl, combine: yogurt, onion powder, mustard and pepper (salt to taste.)
- Chop chicken into bite sizes (I cut into stips because I knew I wanted to serve them in a martini glass.)
- Coat chicken pieces in yogurt mixture, drop into crumb mixture (a few pieces at a time) and shake to coat. (TIP: the longer the chicken "soaks" in the yogurt, the more tender it will be...the enzymes in dairy will tenderize the meat)
- In a large skillet (or griddle so you can get more done at a time), saute chicken in oil until done and browned (a few minutes on each side.) Drain on paper towel lined plate. Salt while hot, if preferred.
- In a small bowl, combine dipping sauce ingredients. Serve with chicken.