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Showing posts with label Yogurt. Show all posts
Showing posts with label Yogurt. Show all posts

10 gorgeous breakfasts that take just 15 minutes to cook

Our usual morning rush means that we can only dream about having the time to make and eat a delicious and nicely served breakfast — it simply takes too much time to cook. No doubt all of us prefer an extra hour of sleep to breakfast.

1. Banana and blueberry pancakes

INGREDIENTS
1 cup of wheat flour
1 glass of milk
1 egg
1 teaspoon of baking powder
1 tablespoon of butter
1 tablespoon of sugar
Salt
Berries and fruit for garnishing
Honey or syrup

PREPARATION
1. Combine the flour, sugar, baking powder and salt in a bowl.

2. Whisk the egg. Pour in the milk and stir the batter. Add the milk and egg mixture to the dry ingredients and mix carefully.

3. Melt the butter and stir it into the batter.

4. Scoop the batter onto a frying pan and cook each side for two to three minutes. If the pancakes don’t stick to the pan, you don’t need to use oil.

5. Garnish the pancakes with the berries and fruit and pour the honey over them.

2. Frittata with vegetables

INGREDIENTS
6 eggs
3 bell peppers
1 onion
200 g of broccoli
200 g of asparagus beans
1/4 lemon
50 ml of olive oil
2 cloves of garlic
50 g of butter
Salt, ground black pepper and spices

PREPARATION
1. Whisk the eggs together with the salt and spices.

2. Divide the broccoli into florets. Peel the bell peppers and cut into thin strips. Slice the onion into half-moons.

3. Chop the garlic and mix it with the lemon juice and olive oil.

4. Fry the onion with the butter until it gets soft. Add the broccoli and fry for one minute more. Add the bell pepper and beans and fry everything together for a minute. Then add the garlic and, 30 seconds later, the eggs.

5. When the eggs harden a bit, put the frittata in the preheated oven. Bake for seven to ten minutes at 180°C. Before serving, salt and pepper the dish and garnish with chopped greens.

3. Yogurt with granola and fruit

INGREDIENTS
2 cups of natural yogurt
1 tablespoon of powdered sugar
2 teaspoons of shredded almonds
1 cup of granola
1 cup of fresh berries and fruit

PREPARATION
1. Combine the yogurt, powdered sugar and almonds in a bowl.

2. In an ice-cream bowl, make layers using 2 tbsp of the yogurt, 2 tbsp of the granola and 2 tbsp of of the fruit and berries.

3. Make the same layers out of the yogurt, granola and fruit three more times.

4. Garnish each serving with almonds and fresh mint. Add honey if desired.

5. Cool the breakfast in the fridge and serve.

4. Cheese and chicken muffins

INGREDIENTS
2 chicken breasts
1 cup of grated cheese
1/2 cup of flour
1/2 cup of milk
2 eggs
4 tablespoons of sour cream
Spices and greens

PREPARATION
1. Mix together the cheese, milk, eggs, sour cream and spices.

2. Boil the chicken breasts until they’re done, and cut the meat into cubes.

3. Add the chicken and chopped greens to the batter. Mix thoroughly.

4. Preheat the oven to 180 degrees C. Fill cake molds with the mixture. Bake the muffins for 15 minutes.

5. Cottage cheese pancakes with banana and honey

INGREDIENTS
200 g of cottage cheese
1 egg
1 banana
3 tablespoons of flour
Vanilla
3 tablespoons of seed oil
2 tablespoons of sugar
Salt
Honey

PREPARATION
1. Blend the cottage cheese, banana, egg, vanilla and sugar in a blender until you get a smooth paste.

2. Add 1 tbsp of flour and mix. Then stir in the rest of the flour to make the batter a little bit stiff.

3. Heat up the seed oil in a skillet. Scoop the batter with a tablespoon to make small pancakes.

4. Fry each side for two to three minutes.

5. Serve the pancakes hot. Garnish them with slices of honey and banana.

6. Chicken and vegetable pita

INGREDIENTS
4 thin pita breads
1 medium-sized carrot
2 small cucumbers
Chicken fillets
Salt and pepper
1/2 teaspoon of ground paprika
1 medium-sized bell pepper
100 g of lettuce
Sour cream or any sauce you like

PREPARATION
1. Grate the carrot or slice it into strips. Slice the cucumber into strips too.

2. Cut the chicken fillets into cubes.

3. Heat up one tbsp of seed oil in a frying pan. Fry each side of the chicken for five to seven minutes. Put them in a bowl and cover to keep warm.

4. Place the bell pepper into the same pan, add salt and pepper to it. Stir-fry it until it turns soft but crunchy.

5. Grease the pita with the sauce and lay all the ingredients, leaving one edge two cm empty. Wrap this edge over the filling.

6. Make a roll and serve immediately.

7. Sweet blueberry pizza

INGREDIENTS
1 sheet of pizza pastry
120 g of cream cheese
1 teaspoon of cinnamon
1/3 cup of blueberry jam
1 cup of fresh blueberries

PREPARATION
1.Preheat the oven to 210 °C.

2. Mix the cheese and cinnamon in a bowl until you get a smooth paste. Spread the cheese over the sheet of pastry and add the blueberry jam. Sprinkle the blueberries on top.

4. Bake the pizza for about 15 minutes — the cheese should melt and the blueberries release their juice.

5. Let the pizza cool down for a couple of minutes and enjoy your meal!

8. Ham and cheese panini

INGREDIENTS
2 slices of bread
2 slices of ham
2 slices of cheese
4 basil leaves
Paprika

PREPARATION
1. Place the ham and two basil leaves on a slice of bread. Sprinkle it with the paprika. Place a slice of cheese and the rest of the basil on top, and cover the sandwich with the other slice of bread.

2. If you have a waffle-iron, put the sandwich in it and press well to toast the sandwich until it turns a golden color. If you don’t have this device, place the sandwich on a preheated skillet and press with a spatula. Roast both sides until a golden crust appears.

9. Chocolate cake baked in the microwave

INGREDIENTS
4 tablespoons of flour
4 tablespoons of sugar
3 tablespoons of cocoa powder
1/4 teaspoon of baking powder
A dash of salt
1 egg
3 tablespoons of milk
1 tablespoon of butter
2 or 3 soft toffees

PREPARATION
1. Mix all the ingredients in a 300 ml bowl. Place the batter in two heatproof cups or molds.

2. Bake in the microwave for one minute at 700W. Then take the cakes out and top them with pieces of toffee.

3. Bake for one minute more. Let the cakes cool down a bit before serving.

10. Pizza Margherita on a tortilla

INGREDIENTS
1 wheat tortilla
Mozzarella
1 tomato, sliced as thin as possible
Basil leaves
3 cloves of garlic
1,5 tablespoons of olive oil
1,5 tablespoons of balsamic vinegar

PREPARATION
1. Press the garlic and mix it with the olive oil. Grease the tortilla with one half of the mixture. Bake it in the preheated oven for five minutes at 180 ºC.

2. Slice the Mozzarella.

3. Place the tomato and Mozzarella slices on the tortilla, salt and pepper it.

4. Bake for seven minutes. Watch it carefully to make sure that it doesn’t burn.

5. Combine the rest of the oil with the balsamic vinegar. Chop the basil. Sprinkle the pizza with the basil and the sauce.

19 Insanely Genius Kids’ Snacks To Start The Summer Off Right

Solve the “Mom, can I have a snack?” problem this summer.

1. Pizza Crackers
Iconic. Recipe here.

2. Sour Patch Kids Grapes
HEL-LO, this snack is made of two ingredients and is healthier than the candy. Recipe here.

3. Olive Penguins
Adorable. Good for your kiddies. Recipe here.

4. Apple Sandwiches
Flawless as heck. Recipe here.

5. Watermelon Pops with Greek Yogurt
Greek yogurt = healthy snack. YES. Recipe here.

6. Italian Pepperoni Rollups
Basically the Italian version of those fancy party pinwheel snacks. Recipe here.

7. Whole Wheat Apricot Jam Granola Bars
Step aside, brand name bars. Recipe here.

8. Healthy Firecracker Popsicles
So delicious you’ll make one for yourself… or three. Recipe here.

9. Tulip Tomatoes
Almost too pretty to eat. Recipe here.

10. Strawberry Yogurt Popsicles
Did somebody say “delicious”?! Recipe here.

11. Whole Wheat Pita Chips with Yogurt
Put those potato chips away. Recipe here.

12. Energy Bites
These might be more for you, TBH. Recipe here.

13. Oatmeal Raisin Popcorn Bars
So beautiful we might cry. Recipe here.

14. Watermelon Strawberry Lime Slushie
*Heart eyes* Recipe here.

15. Tropical Frozen Yogurt Bars
Timeless. Recipe here.

16. Peanut Butter Snack Spread
Simple, yet effective. Recipe here.

17. Chocolate Covered Banana Bites
GENIUS. Recipe here.

18. Fruit Salsa with Cinnamon Chips
Too perf. Recipe here.

19. And Cheeseburger Dip
YOU CAN’T MAKE THIS STUFF UP. Recipe here.

TROPICAL FROZEN YOGURT BARS RECIPE

Most posts contain affiliate links. These are provided for your convenience, and the price isn't increased at all.

With Summer right around the corner, it is time to start thinking about some easy recipes that we can make to cool off on those hot sunny days. One of my favorite recipes to use to cool off with are these tropical frozen yogurt bars. They are so simple to make, and they are better for you than most of the ice cream bars and other frozen treats that you will normally find at the store. I found everything that I needed for them at my local Sprouts where they are always having great deals on better for you products.

Growing up in Mexico, I was always used to eating fresh mango, pineapple, and more. As a result, most of the homemade desserts were made with fresh fruit. I always loved going to the local stores to get creamy ice cream bars filled with different types of fruits that I could enjoy with my friends and family.

Since coming to the United States, I have tried to incorporate as much fresh fruit into my family’s diet as possible. My husband is a big fan of ice cream, but as you all know, ice cream isn’t always the healthiest dessert option. That is why I decided to replicate some of the fresh ice cream bars from when I was a little girl – but with the difference being that these are made with Mountain High Original Plain Style Yogurt that I was able to buy at Sprouts last week. Just because these are made with yogurt instead of ice cream doesn’t mean that they aren’t delicious. In fact, I would say that they are even more delicious for that reason! Also, in the spirit of eating better, I took advantage of the current better for you brand sale to buy some of these tasty Food Should Taste Good Multigrain Tortilla chips to go along with this delicious guacamole.

You can add whatever kind of fruit that you want, but for me I wanted to use some of the fruits that I loved eating when I was growing up – that is why I used pineapple, mango, and kiwi. These three fruits all have a somewhat tropical theme, which is why this recipe is called tropical frozen yogurt bars. I think that these would be delicious with strawberries or any other berries as well, so please use your imagination and let me know how they turn out for you!


To make these you will also need a popsicle mold and some popsicle sticks. It took me awhile to find the popsicle mold in my local stores, but you can find lots of great options online too if you want to avoid that search.

Making these definitely reminded me of my childhood, and my little boys absolutely loved them. I hope that you are able to build great memories with your family too as you make these tropical  frozen yogurt bars together.

INGREDIENTS
1 Cup of High Mountain Plain Yogurt
1/2 Cup of Honey (or more or less depending on how sweet you want it)
Kiwi, Mango, and Pineapple, diced
Shredded Coconut (sweetened or unsweetened)
Popsicle Sticks
Popsicle Mold

PREPARATION
1. Mix the yogurt and the honey in a large bowl until well combined.

2. Add a few pieces of fruit to the popsicle mold, then add a layer of yogurt and continue until you the entire mold is filled, ending with the layer of yogurt.

3. Add a little bit of coconut at the end as well.

4. Freeze for at least 3-4 hours or until completely frozen.

5. To remove, place the plastic portion of the popsicle mold in a bowl with warm water until you are able to remove by pulling gently on the stick.

PEANUT BUTTER OATMEAL COOKIE SMOOTHIES

Finally, a smoothie I can embrace.  Although I make smoothies all the time, I never drank one until now.  Much to my dismay, I do not love fruit.  Why oh why do all smoothies have fruit?  I do tolerate a certain amount for my health, but it is not my favorite.  (BTW, this has been very helpful in growing adventurous eaters.  If they see you continuing to try a food you are not crazy about, they will be encouraged to do the same.)

But now that I’ve found a new way to enjoy a smoothie without fruit, I am excited by the possibilities.  I am on a mission for “fruitless” smoothies, or maybe just ones so tasty I don’t notice a bit of fruit.
Check out that straw!  Do your kids love to drink from a straw?  Mine do, but I hated throwing away all those bits of plastic.  Stainless Steel Straws have been a great eco-friendly alternative.

This smoothie tastes just like a cookie, but it is naturally sweetened with just a bit of honey.  Yum!  The sweetness will depend on your brands of peanut butter and yogurt, so adjust the amount of honey to your liking.

I did try making this with just whole oats and the immersion blender.  It was a bit too chunky for my taste.  Now I process the oats first in the blender, I like them ground just slightly larger than oat flour.  Then I just add the rest of the ingredients for a quick, easy and filling snack.

INGREDIENTS
1/2 Cup Rolled Oats, Finely Processed
2/3 Cup Whole Organic Milk
1/2 Cup Whole Milk Plain Yogurt
1/3 Cup Organic Peanut Butter
1/2 Tsp. Vanilla
1 Tbsp. Honey

PREPARATION
1. Combine all ingredients in a blender or blend with an immersion blender.

WHOLE WHEAT PITA CHIPS WITH YOGURT DIP


After the whole wheat pita bread recipe, here comes the next – whole wheat pita chips. No I’m not getting obsessed with pita breads, it’s just that the other day when I made them I had 2 leftovers and rather than eating them for dinner I thought of making pita chips to munch on. Any snack which is healthy makes me really happy because I can munch on them without much guilt. I usually do not buy any type of chips/wafers from stores, in fact I don’t remember the last time I had those but these homemade pita chips are right up my alley. They are wholesome, healthy and taste great too – just what I look for in my snacks!

You will obviously need whole wheat pita breads for this recipe which you can either make at home or get it from the market, either will do. I seasoned the pita chips with some garlic salt, olive oil, salt and pepper. This is where you can get creative and try various seasonings like lemon pepper, smoked paprika etc. Once they are seasoned just bake them till they are crispy. The whole process hardly takes any time provided you have the pita breads ready.

And you obviously cannot serve/eat pita chips without dips, that’s like illegal! I made a simple yogurt dip with mint and garlic salt to go with these chips. Use greek yogurt for this dip, if you do not have greek yogurt just tie normal yogurt in a muslin cloth and let it hang for few hours or till it gets rid of all the excess water.

Method

Make the dip first.

In a bowl whisk together yogurt (preferably greek yogurt) and garlic salt.

Add the chopped mint leaves and mix.

Keep the dip in the refrigerator to chill while you make the pita chips.

Take the whole wheat pita bread and divide each bread into 8 equal wedges. Set aside.

I used Lawry’s garlic salt but you can use any garlic seasoning of your choice.

In a bowl whisk together olive oil, salt, pepper and garlic salt.

Line a baking sheet with parchment paper or a silicon mat and set aside. Preheat oven to 375 F degrees. Arrange the pita chips onto a baking tray in a single sheet.

Use a pastry brush to coat the top all the pita chips with the olive oil-garlic salt mixture.

Once all the pita chips are coated with the seasoning transfer the baking tray to the oven. Bake at 375 F degrees for around 15 minutes or till crisp.

Serve warm pita chips with the yogurt dip!

* The traditional dip to go with pita chips would obviously be hummus so you can make that or you can also serve these with guacamole.

* Play around with the seasoning, add any of your choice.

INGREDIENTS
Whole Wheat Pita Chips
2 Whole wheat pita bread
1 tablespoon olive oil
to taste pepper or ⅛ teaspoon
¼ teaspoon garlic salt or to taste
Yogurt Dip
¾ cup yogurt [preferably greek yogurt]
6-7 mint leaves
½ teaspoon garlic salt or to taste

PREPARATION
Yogurt Drip
1. In a bowl whisk together yogurt and garlic salt.

2. Add the chopped mint leaves and mix.

3. Keep the dip in the refrigerator to chill while you make the pita chips.

Whole Wheat Pita Chips
1. Take the whole wheat pita bread and divide each bread into 8 equal wedges. Set aside.

2. In a bowl whisk together olive oil, salt, pepper and garlic salt.

3. Line a baking sheet with parchment paper or a silicon mat and set aside.

4. Preheat oven to 375 F degrees.

5. rrange the pita chips onto a baking tray in a single sheet.

6. se a pastry brush to coat the top of all the pita chips with the olive oil-garlic salt mixture.

7. Once all the pita chips are coated with the seasoning transfer the baking tray to the oven.

8. Bake at 375 F degrees for around 15 minutes or till crisp.

9. Serve warm pita chips with the yogurt dip!

HOMEMADE STRAWBERRY YOGURT POPSICLES

Just 5 ingredients and no refined sugar make these simple strawberry yogurt popsicles a healthy snack for kids. Greek yogurt packs this recipe with protein!

Hey guys! It’s Manali  from Cook With Manali sharing with you some homemade Strawberry Yogurt Popsicles today! The days are getting longer and warmer and I am really happy about it. As a food blogger, nothing gives me more happiness than to have some extra hours for clicking pictures. Seriously it’s such a relief! What is also making me happy is the fact that popsicle season would be soon upon us, or in fact I should say that it’s already here and that’s why I am sharing this recipe for Strawberry Yogurt Popsicles with you guys today!

Popsicles are one of my favorite treats to make during spring and summers. If you ask me, nothing beats a refreshing fruity popsicle when it gets hot. I become this crazy popsicle lady as soon as the temperatures begin to soar. So many flavor combinations to try and so little time! You can get really creative with popsicles and they are also a lot of fun. Peanut butter & chocolate, coconut & mango – the combinations are endless. The coconut peanut butter and chocolate popsicles were my favorite from last year! These are also a great way to make your kids eat some fruits. I am sure no kid would say no to such a frozen treat. When you make popsicles at home, you know what you are adding in so it just makes them a whole lot better than the store bought stuff.

The other day while doing grocery, I spotted some really pretty strawberries. I have this problem. I cannot resist pretty looking strawberries! Even if I already have a box lying in my refrigerator, I would buy one more just because they looked too pretty to let go. Just me?

Anyway so I bought this huge box and made these strawberry yogurt popsicles. It’s so easy to make these – puree the berries with some sweetener. Mix the yogurt with the same sweetener and then pour the liquid alternately into the mold and freeze until set. You only need 15 minutes to make these!

You can either combine the strawberry and yogurt mixture together and then freeze it or make layers like I did. I just think the layers look prettier but if that looks like a lot of work to you, simply combine everything together and freeze. I hope you guys enjoy these refreshing strawberry yogurt popsicles this spring and summer!

I have used maple syrup in this recipe, you may use honey or any sweetener of your choice.

INGREDIENTS
10 ounces strawberries [around 2 cups]
4 tablespoons maple syrup, divided
3/4 teaspoon lemon juice
1 cup greek yogurt
1/2 teaspoon vanilla extract

PREPARATION
1. To a food processor add strawberries, 3 tablespoons maple syrup, lemon juice and mix till you get a smooth puree.

2. In a bowl, whisk together greek yogurt with 1 tablespoon maple syrup and vanilla extract.

3. Fill each popsicle mold with 2-3 teaspoons of the strawberry puree. [To bring in a little change, you can also fill some of the popsicles with the greek yogurt mixture first.]

4. Then place 1-2 tablespoons of the greek yogurt mixture on top. And finally again add few teaspoons the strawberry puree till your mold is full.

5. Place the popsicle mold in the freezer. After 2 hours, when it's slightly set, take it out of the freezer and insert the stick into the center. This way the sticks stay in place.

6. Freezer overnight or till completely frozen.

7. To take them out, place the mold in warm water for 15-20 seconds and then pull gently, the popsicles would come out easily.

8. Enjoy the strawberry yogurt popsicles!




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