Jam/Jelly Substitute

This morning I was really wanting some whole wheat toast with jelly on it, but I refrained. Instead, I grabbed a handful of blueberries and chopped them up and stuck them in a ziplock bag. Then I added a spoonful of strawberry Greek yogurt to the bag and mushed it all together. Wah-lah! A perfectly healthy substitute for jam/jelly. And it helped me sneak those blueberries in that I don’t really like the taste of.

Greek Yogurt Chicken Parm Bake

It’s 11 something pm on a Saturday. I’m not sleeping. I’m not partying. I’m cooking. And as a result, I’ve made the best chicken I have ever eaten in my life, hands down. If you don’t like this chicken then you’re either a liar or a liar. Prep time was literally five minutes. Here’s how I did it:

What You Need

• 6 chicken tenderloins
• 1 cup plain Greek yogurt
• 1 egg
• 1/2 cup parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper

Now What?

• preheat your oven to 375 degrees
• grease your baking sheet – I highly suggest using aluminum foil, because this stuff is a pain to clean up
• mix the Greek yogurt*, egg, parmesan cheese, garlic, salt, and pepper together in a wide bowl
• coat each piece of chicken in the mixture and lay on the baking sheet
• pop into the oven and wait 30 – 45 minutes depending on the way your oven cooks

*I didn’t have plain Greek yogurt so I used what I had which was strawberry honey Greek yogurt