Lately I’ve been trying to cook smarter so we have more leftovers to use throughout the week for lunches. Especially for The 2-year-old and me. The other two mostly fend for themselves, and for as much as I’d like to control everything the 8-year-old puts in his mouth, there comes a time when he has to be trusted to make his own decisions. Breakfast and lunch are still my domain, lunch time he gets a little freedom.
I’ve been trying to cook more simple meals at home, and last week I received my first box from a new CSA (community supported agriculture) in my area called Friends & Farms.
Our first share was amazing!
This particular CSA includes meats, dairy and breads as well, and I love the idea of incorporating all these farm-fresh foods into our diets.
My biggest challenge this week is a container of full-fat yogurt.
I’m trying to get over my fear of fat in dairy. I’m not a fat-o-phobe but I’ve trained myself to always grab the fat-free yogurt simply because there are fewer calories. But full fat is pretty well rounded nutritionally, too.
Since I’ve gotten the container I’ve been using it in the kids’ pancakes and waffles. I just thin it with a little water.
At the moment I happen to have a container of fat-free Greek vanilla in the fridge as well so I’m still been snacking on that, but I may make a parfait with this later in the week. Yesterday, I decided to use the yogurt as a mayo replacement in a simple chicken salad idea and it worked perfectly.
I made three extra pieces of chicken a few nights ago while roasting dinner. This makes it easy to cube some chicken for The Toddler and salads for me, or in this case a sandwich. I combined the chicken with some pomegranate seeds (can I tell you how ecstatic the 8-year-old is that they are back in season!) and a bit of the yogurt to stuff in a pita.
It’s was a tasty, satisfying, light lunch, despite using full-fat yogurt.
Here’s what I did.
- 3 oz leftover cooked chicken
- 1 oz pomegranate seeds (arils) (Click here to see how we open the pomegranate to get the seeds)
- 4 g slivered almonds
- 1 oz full-fat yogurt
- 1/4 tsp ground sage
- 1/8 tsp kosher salt
Weigh out the chicken and shred or chunk as small as you like.
Top the chicken with the rest of the ingredients.
Mix well to combine.
Stuff in your favorite pita!
No pita? Wrap it, try an English muffin or even top a bed of your favorite greens!
Nutritional Information is for the salad only. Add in your bread choice.
|Servings||Amt per Serving|
|208||7g||1g||old: 4.5||new: 5|