Greek Yogurt Peanut Butter Dip

This is really freakin good!

From: Allez! Gourmet

1 1/4 cups fat free Greek yogurt
3 tbsp natural peanut or almond butter
2 tsp vanilla extract
2 tbsp honey
1/2 tsp cinnamon (two large dashes)

Throw everything into a food processor and whir away! Or whisk well in a large bowl. Refrigerate and serve with sliced apples, bananas, celery, carrots, grapes, crackers, graham crackers, pretzels, etc. Or mainline it via spoon directly to mouth, as I did a few times last night. Best method for instant gratification. I mean, when you need protein (and peanut butter), you need protein (and peanut butter). Enjoy!

I've seen different ratio's for this recipe so play with it and see what you like!  Next time I'm going to try 1 part yogurt, 1 part peanut butter and 1/2 part honey.

Grilled Chicken Parmesan

4 (4 ounce) boneless, skinless chicken breasts

olive oil

salt and pepper to taste

1/2 cup Marinara Sauce (see recipe below, or use canned like I did)

6 tablespoons low fat mozzerella cheese, shredded

2 tablespoons parmesan cheese

1)Preheat oven to 350 degrees. Preheat grill to high heat

2) Lightly mist both sides of the chicken with olive oil and salt and pepper. Grill the chicken, turning once, for 3-5 minutes per side, or until it is no longer pink. Transfer to baking dish

3) Heat the sauce on low in the microwave until warm. Top each chicken breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozarella, and 1/2 teaspoon Parmesan

4) Bake the chicken for 3-5 minutes or until the cheese is melted

This is a simple and delicious recipe that came from the Biggest Loser Cookbook (my birthday present from Camille!) I loved it. It was super good and of course, healthy. Although, I added more cheese, so mine wasn't quite as healthy! :)

Here is the marinara recipe to go with it, if you desire.

Olive Oil

1 cup minced yellow or white onion

2 tablespoons minced fresh garlic

1 (28 ounce) can crushed tomatoes

1/4 cup water

2 tablespoons tomato paste

2 teaspoons honey

1 tablespoon dried oregano

2 teaspoons dried basil

1/2 teaspoon crushed red pepper flakes

salt, to taste

1) Spray medium nonstick saucepan with the olive oil spray and place over medium heat

2) Add the onion and garlic and cook until just becoming tender 4-6 minutes

3) Reduce the heat to low and with a wooden spoon stir in tomatoes, water, tomato paste, honey, oregano, basil, and red pepper flakes until well combined.

4) Cover and cook, stirring occasionally, for at least one hour. Season with salt, if needed.