Grilled lemon yogurt chicken

No need to wait until January 1 to start eating right. I found a few things in my pantry and fridge for a delicious, easy and oh so healthy meal. Start the week off right with the great recipe. Serve with sides or over a salad as we did!

Enjoy!

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Ingredients:
Serves 2
2 boneless skinless chicken breasts
1/2 cup ff Greek yogurt plain
1/2 cup or less freshly squeezed lemon juice
2 cloves garlic minced
Herbes de Provence (amt to your liking)
Salt and pepper

Directions:
Mix all ingredients in a bowl or bag and marinate for 30-60 mins.
Heat grill to med/high heat.
While grill is heating either make salad or sides.
Grill chicken 10-15 mins per side or until preferred doneness based on thickness of breasts. Slice or serve immediately!


Product review: Fage Greek Yogurts

I love yogurt, I could and do eat it every day. I can add it to chicken dishes, muffin recipes, top Mexican foods, add fruit to it, blend it, etc. Whatever I can do with yogurt, I do. I especially have fallen in loooovee with Greek yogurts. Thicker, less soury tasting and very healthy for you. What I didnt like was a lot of them have added sugars and sweets especially if flavored. I was hoping to get away from that and was happy to find a great tasting Greek yogurt that fit that bill. My favorite is Fage.
I love the lighter taste, the great thick texture and the various fat options. We prefer to eat the 0% with fresh fruit added in,  or honey, or granola. We also love Fage to use in place of sour cream, especially the 2% fat version. I dont mind the 0% as sour cream, but H likes the 2% better as it is closer to sour cream. We have enjoyed it so much that we dont ever buy sour cream anymore unless guests are coming over, then I offer both.
I find that I can use the Fage in place of sour cream in all my recipes without changing the texture, taste  or final product. Its creamy, rich flavor melds well with any recipe calling for sour cream, so you can eat guilt-free with a guilty taste!! Who knew eating so healthy and so cleanly could be oh so good?
Fage has several varieties including fat free to full fat and flavored options. We prefer the plain fat free and add in our likes-fruits, honey, agave, granola and even cook and bake with it successfully!

Definitely give this great yogurt a try:


Fresh orange and yogurt tart

Very nice and refreshing especially with the great oranges of the season. Easy to make and great light dessert! Found in the latest edition of Martha Stewart Every Day food. This crust can be made with any nut—almonds, pecans, walnuts, etc…I used walnuts, but the original recipe with almonds is below.

ENJOY!

Ingredients:
1/2 cup raw almonds
1/4 cup granulated sugar
Coarse salt
1 cup all-purpose flour (spooned and leveled)
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons powdered gelatin (from a 1/4-ounce packet)
1/2 cup half-and-half
1 1/2 cups plain Greek yogurt (2 percent)
1/4 cup packed light-brown sugar
3 medium navel oranges

Directions:
In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour; pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed. Press crumbs in bottom and up side of an 8-inch fluted tart pan with a removable bottom. Freeze 15 minutes. (To store, cover and freeze, up to 1 month.)
Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.
In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute. In a medium bowl, whisk together yogurt, brown sugar, and pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).
With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch-thick rounds and remove any seeds. Just before serving, arrange orange slices on top of tart.