French Onion Greek Yogurt Chicken

I love chips and dip.  That's right...the fattening kind.  Whether it's corn chips and salsa/guac or Fritos/potato chips and onion dip, they've always been a guilty pleasure combo of mine.


Now, dips often get a bad rep.  And for good reason!  However, there are lots of healthy dips out there!  I got this great dip serving dish and light dip book from my friend Rebecca a few months ago called Skinny Dips, and it has some awesome recipes in it!  One of my favorite things to do is substitute nonfat Greek yogurt for sour cream in dip recipes, which turns out great every time!


Of all the dips I love, French onion is definitely one of my favorites (with Utz potato chips or Fritos, of course!).  It's salty and crazy addictive.  I love trying to recreate my favorite unhealthy flavors in healthy ways.  That's how the recipe for French Onion Chicken was born.

The reviews on this one were great, even as leftovers!  I took some beautiful pictures too, but the memory card wasn't in the camera...oops!

French Onion Greek Yogurt Chicken

Ingredients (I only made one serving for tonight to test out the recipe since I've never cooked with yogurt before…just multiply the ingredients out if you want to make more!):

- 1 boneless, skinless chicken breast

- 1/3 cup plain nonfat Greek yogurt

- 1 tsp French onion dip mix

- 1 tsp minced parsley
- Freshly cracked salt and pepper

Preparation:

-Preheat oven to 375F

-Season chicken on both sides with salt and pepper

-Coat chicken in Greek yogurt mixture; let sit for 10 minutes

- Bake for 35-40 minutes until chicken is cooked though.

I served this chicken recipe with balsamic broccoli and brown rice.  Enjoy!

Burgers with Balsamic Red Spring Onions

This week, I am featuring an ingredient I've never used before.

Red spring onions....aren't they gorgeous?

What to do with these locally grown beauties?

Well, I had taken some lean ground beef out of the freezer the day before and was looking for some inspiration to use it.  I came up with this burger recipe, which actually uses both the stem and the bulb in different forms!

Burgers with Balsamic Red Spring Onions

SO easy to make.

For the Burger (makes 4 servings):
- 1lb lean ground beef
- 1/4 cup green onion, chopped
- 2 tbsp reduced fat mayonnaise (I call this "moisture insurance")
- Freshly cracked salt and pepper to taste
- 4 slices of your favorite cheese to melt on top (we used swiss, which melts REALLY well)

Burger Preparation:
- Mix all ingredients together but be careful not to overmix

- Form into 4 evenly-sized patties (I made 3 this time because my audience was extra hungry- this should make 4 servings)

- Close-up of those fresh green onions

- We chose French baguette because we had some leftover from the day before

For the Caramelized Balsamic Red Onion Topping:
*I made this in a saute pan and kept it hot in foil while the burger was on the grill.  It was legitimately like butter.

Ingredients:
- 2 cups red spring onions, sliced (for 4 burgers- feel free to use more onions if you like more topping!)
- 1 tsp olive oil
- 2 tbsp balsamic glaze (this is just a reduced balsamic vinegar)
- 1 cup water- I know this is an odd ingredient but it really helps to soften the onions and caramelize them quickly so they don't burn
- Freshly cracked salt and pepper to taste

Preparation:
- Add oil and onions to hot pan

- Add little bits of water throughout the cooking process and cook until evaporated

 - Cook about 10-15 minutes on medium heat until onions are soft and sweet
- Add balsamic glaze about 2 minutes before you take onions off the heat

- Get your burger on the grill- about 3-5 minutes per side depending how you like your burger cooked

Et voila!  We topped this burger with a slice of swiss and the balsamic red spring onions.

Don't be fooled; that ketchup never even got opened.

The reviews for this one were outstanding.

*This recipe is extra fabulous because not only were the burgers delicious, but I ended up using the leftover ground beef to make Meatballs with Pesto Pasta the next day!