My new favorite pantry/fridge item is a big container of plain yogurt. I’m finding all kinds of great uses for it and avoiding buying more expensive prepared sauces as a result. Here are some of my latest successful concoctions:
Cole Slaw Dressing
The other day, was in the mood for cole slaw, but didn’t have any dressing on hand. So, I whipped up my own version of plain yogurt, a bit of sugar to sweeten and some Hendrickson’s dressing (another pantry staple). Voila, I had a delicious, creamy slaw dressing in just the quantity I needed, so no expensive left-over jar sitting in the fridge.
Earlier this week, I concocted a yummy new chicken recipe (I’ll detail that below). I wanted to have a sauce to drizzle over it, so I turned again to my trusty plain yogurt. I mixed yogurt, fresh lemon juice, and some vidalia onion salad dressing I had in the fridge. Then, I added a bit of sugar to sweeten to taste. Next, I melted some cream cheese in a pot and then added the yogurt mixture. It was a delicious creamy sauce!
I took skinless, boneless chicken breasts, dipped them in milk, and then dipped them in bread crumbs (in my case, Schar’s gluten free) to which I had added grated Parmesan, salt, pepper and Italian seasonings. I laid them on a baking sheet I had sprayed with olive oil. Next, I took cut up sun dried tomatoes into small pieces and sprinkled some on each chicken breast. I then sprayed a bit of olive oil over the tops of each and placed the pan in the oven at 350 degrees for 20 minutes. After 20 minutes, I added a slice of Swiss cheese to each and cooked for another 10 minutes. I served it over a bed of rice with the yogurt sauce. It was a hit!