Yogurt isn’t just for breakfast and snacks. Add great flavour and Walmart’s Great Value Yogurt to savoury dishes and enjoy this versatile ingredient during dinner. From Coconut Chicken Fingers made with Great Value Vanilla Yogurt to Greek-style Chicken Legs and Potato Salad made with Plain Great Value Yogurt, these yogurt based dishes will delight everyone!
This post is sponsored by Walmart Canada as part of the Walmart Great Value Bacon program. In exchange for this post, I have received perks in the form of products and/or compensation. All opinions on this blog are my own.
I’m not one to discriminate in the yogurt department, I love them all: thick, thin, greek, regular, plain, sweetened, stirred with fruit on the bottom, you name it I love it. It’s my go-to snack or easy and quick breakfast. More often than not, my love for all things yogurt comes with a little race against the expiration date, causing me to use up large amounts of yogurt in a short time frame. Usually I end up making pancakes or dips but there are so many more wonderful recipes to make with yogurt. With a delicious taste and creamy texture, this ingredient is not just for breakfast!
Making dinner with yogurt is easy, healthy, and delicious. Try Great Value Yogurt and you’ll be impressed. Not only does it have smooth and creamy texture and tastes great, it also comes at a great price. No wonder it’s called Great Value! Since my daughter is still small, I usually feed her high-fat yogurt as an individual snack. But, I don’t mind adding lower fat yogurt to other recipes and sharing them with her. When I just started giving her solids, I started with purées as most people do. It took quite a few weeks for her to figure out how to actually swallow food as she just kept her mouth open and stared at me in confusion not quite knowing how to swallow nor how to spit out the food. Once she got a hang of swallowing the food, I very quickly switched from giving her purées to feeding her pieces of my food. I didn’t follow those popular baby-led-weaning programs, I didn’t do anything special. I just used my intuition – she was interested in what I ate and I gave it to her under my supervision. My fancy baby food processor was barely used and will go into the storage very soon (it’s still on the counter as I feel I should get my money worth by at least displaying it proudly in my kitchen).
With Baby eating all the “adult” things that we eat, it’s really fun giving her new foods to try. Last week she tried green onion for the first time. I was a bit cautious giving it to her. While she didn’t have a lot of it, she didn’t seeme to mind it at all.
I made an absolutely delicious Greek-style Chicken Legs with Potato Salad. Well, when I say I made it, I mean my husband grilled the chicken legs as I am extremely scared of our grill or any grill in general. Once I volunteered to open the lid on the grill and flip the shrimp and by the time I mustered the courage to open the grill, the shrimp were burnt.
Great Value Plain Stirred Yogurt is used to marinade the chicken and to make the sauce for the potato salad. The acid in yogurt helps tenderize the meat and adds a delicious slightly tangy flavour, while the lemon, garlic, and herbs make the chicken really wonderful and tasty. More herbs are added to the yogurt mixture to make a fresh and vibrant potato salad dressing. Grilled chicken legs and potato salad are a perfect picnic food so I decided to have a little picnic with Baby. She was confused. At first she crawled towards the plate of chicken and potatoes, but then she quickly stopped marvelling at the newfound freedom. She mostly just sat there waiting for the food with a look that said, “Feed me, please,” and so I did. She loved the charred chicken skin and the green onions and dill in the tangy potato salad!
Greek-Style Chicken Legs with Potato Salad
- In a large bowl, mix yogurt, lemon, garlic, salt and pepper. Reserve ½ cup of the mixture and set aside. Stir oregano into remaining yogurt mixture and add chicken; toss to coat. Cover and refrigerate for 30 min or up to 1 day.
- Add potatoes to a medium saucepan and cover with water. Bring to a boil. Uncover and cook until potatoes can be easily pierced with a paring knife or fork, about 10 to 12 min. Drain and run under cold water until cool. Cut potatoes in half and toss with reserved yogurt sauce, dill and green onions in a medium bowl.
- Heat barbecue to medium-low. Add chicken and cook 22 to 24 min or until cooked through (165F), turning halfway. Serve with potato salad.
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Baby also recently tried coconut for the first time. I made delicious Coconut Chicken Fingers with a surprised twist – I used Great Value Vanilla Yogurt to dip the chicken fingers instead of egg and used the leftover yogurt for a delicious sauce. The recipe was really easy to make and healthy because the chicken fingers were baked and not fried. I loved using yogurt to add a bit of calcium and dairy to the dish.
Vanilla yogurt is absolutely amazing in this recipe. Slight sweetness compliments the lime and Sriracha in the sauce and vanilla pairs wonderfully with exotic coconut. Baby really liked these Coconut Chicken Fingers. At first she was comprehensive when I gave her a whole chicken finger. She looked at me as if asking: “What am I supposed to do with it? I have no teeth!” Nevertheless, she took it and shoved it in her mouth. She then enjoyed small pieces of the Coconut Chicken Fingers I cut up for her. I didn’t give her the dipping sauce as it was spicy, but I loved it. The spiciness of Sriracha and the freshness of the lime really reminded me of a tropical vacation and Bloody Mary cocktails.
Coconut Chicken Fingers
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment and set aside.
- In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
- In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve ½ cup of mixture.
- Dredge chicken in flour and toss to coat in reserved yogurt mixture in medium bowl. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 min or until golden brown and cooked through (165F).
- Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
Mention or tag @Imagelicious