Greek Yogurt Parmesan Chicken

Greek Yogurt Parmesan Chicken

1 cup plain Greek yogurt
1/2 cup grated Parmesan cheese
1/4 cup Panko bread crumbs
1/2 package dry ranch dressing mix
1 tsp garlic powder
1 tsp yellow mustard
1/2 tsp black pepper
6 chicken tenderloins

Preheat oven to 375
Stir together all ingredients EXCEPT the chicken.  Spread the mixture over both sides of the pieces of chicken and place them in a single layer in a baking dish.

Bake for 20 minutes.
Turn on the broiler and place the dish under the broiler about 5 minutes or until the parmesan topping is lightly browned. 
Serve over rice or pasta.

Baked Pears with Hazelnut Yogurt Sauce

Baked Pears with Hazelnut Yogurt Sauce

Pears - 1 per serving
Brown Sugar
Nutmeg or cinnamon as desired
Plain yogurt
Hazelnut syrup (found in the coffee section or kitchen specialty shops)
Sweetener or sugar

Peel the pears and cut in half.  Scoop out the seeds and membrane.  I used a 'grapefruit' spoon that I have.  It is a teaspoon but has a serrated edge so it is easy to dig into the fruit.   A melon baller might work, I don't have one. 

Place pears with cut side up in a baking dish and pour in about 1/2 water.  Spoon 1/2 tsp brown sugar into the center of each pear.  Sprinkle with nutmeg and/or cinnamon as desired. 

Cover with foil and bake at 350 until the pears are soft and you can pierce them easily with a fork. The length of time will depend on how ripe the pears are.  Mine were very hard and took about an hour. 

You can serve these hot, cooled to room temperature or chill - with or without the yogurt sauce. 

Hazelnut Yogurt Sauce - 

Mix 1 tsp Hazelnut syrup and some sweetener/sugar in the plain yogurt.  Adjust taste by adding more syrup or sweetener as needed. 

Other flavors can be used. I am thinking Raspberry would be good and maybe Gingerbread around Christmas time.  

Blueberry Streusel Yogurt Muffins

Blueberry Streusel Yogurt Muffins

Preheat oven to 375.

Muffins  -

2 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
Mix together in a large bowl

1 cup low fat yogurt ( I used blueberry Greek yogurt)
6 tbsp margarine, melted
1 egg
1 tbsp vanilla
Beat until blended.

Add yogurt mixture to the bowl of dry ingredients and stir just until mixed. 
Stir in
1 cup blueberries ( I used frozen but rinsed them with warm water to thaw them a little first)

Spoon into 12 greased muffin cups.   I used the paper liners but should have sprayed them with oil - the paper stuck on the bottom of the muffins and was quite a mess to remove)

Streusel topping -
1/2 cup flour
1/4 cup sugar
1/4 cup margarine
Use a pastry blender or knives to cut the margarine into the flour and sugar until you have coarse crumbs.  Spoon onto the muffin tops.  There was plenty of streusel and I piled it on top.

Bake for 20 minutes (I had to bake 25) until golden brown.  Let cool in the pan for 5 minutes before removing to a rack.