After confirming that my Mom would be joining us for Easter dinner, I remembered that one of my friends had not mentioned having any Easter plans, so I invited her and her husband to join us. Although I still planned to keep the meal simple, having company motivated me to get a bit more adventurous in the kitchen.
First, I wanted to make the too-cute-to-resist deviled eggs that made the rounds on the internet from Pinterest to Facebook:
(I’m no Martha Stewart, but I do think these turned out pretty well!)
For the filling, I used the Healthy Deviled Eggs recipe from Anne’s fANNEtastic food blog, which calls for plain Greek yogurt instead of mayonnaise. Of course, I used plain Chobani®.
I also wanted to fix a big Caesar salad, but couldn’t bring myself to buy creamy Caesar dressing with 19 grams of fat per serving. I wondered if Google could save the day, and by searching for “Chobani Caesar” I found a recipe for creamy Caesar salad dressing on Erica’s Itzy’s Kitchen blog that uses plain Chobani® as the base.
For dessert, I made strawberry shortcake with my stand-by recipe from the back of the Bisquick box. Years ago I started using plain yogurt sweetened with Equal® instead of CoolWhip®, but after discovering lemon Chobani® last year, I think that is the perfect topping!
So that’s three recipes made healthier–and better–by Chobani®, which left me more room for chocolate eggs and black licorice jelly beans.
Did you try any new recipes this weekend?