Got Greek Yogurt?

Let’s talk about Greek yogurt for moment. I’m sure you’ve heard that Greek yogurt is better for you. I hear it all the time. John Stamos can’t stop eating it! It has more protein and less carbs than regular yogurt. It has a tangier taste then regular yogurt. But my favorite part about Greek yogurt is not just eating as yogurt! Here are 2 ways I use Greek yogurt.

  1. In place of sour cream.                                                                                                                     The first time I had plain Greek yogurt I could have sworn it was sour cream. I’m not a huge fan of eating it plain. I prefer it in a smoothie or mixed with some maple syrup, nuts or strawberries. But after that first time trying it plain, I decided to try it in place of sour cream. It was so good! I eat it on top of enchiladas, potato soup, you name it! I also use it in my cupcakes….shhhhh! It’s my secret ingredient. So now the question comes if Greek yogurt is better than sour cream. I compared it to Daisy sour cream and it’s actually better for you! I’m sure that me just saying that means nothing to you though so I’ll break it down. At first glance, Daisy looks better. Especially when you look at the calories! Whoa! But Daisy is only a 2 TBSP serving whereas the Greek yogurt in using is a cup. So here comes a little math for you! I know it’s thrilling. There at 16 TBSP in cup. Multiply each nutritional fact by 8 and that will give you a fair comparison of both. 480 calories in sour cream vs 310 in Greek yogurt, 40 grams of fat in SC vs 22 in GY and 8 Grams of sugar in SC vs 5 grams in GY. There are more you can look at but those stuck out to me.

    So have we cut out sour cream completely? No, not at all! It has it time and place-like on a burrito bowl at Chipotle! Greek yogurt is just a little bit better for  you. The ingredients on this specific kind of sour cream is only cream so it falls within our eating standards. Just not something we eat all the time.

  2. In a pinch cream of chicken soup.                                                                                                      I like to make cream of chicken on the stove starting with a roux. It’s so yummy and really pretty easy. Except when you need dinner NOW, have a screaming child on your hip that you don’t want near the stove or don’t have a clean pot. This little tip is for you then! All I do is take 3/4 cup of yogurt and start whisking in chicken broth until it’s the consistency  I want. Add a little salt, pepper and garlic (or whatever) and voila! You’ve just made in a pinch cream or chicken. And it’s still good for you without resorting to the can junk! I use this at least once a week and it hasn’t failed my yet! The only thing I haven’t done is used it in a crock pot recipe. Soooo make at your own risk.                                                                                                                                                                                                                                                                                                              So there you have it! 2 ways,  besides smoothies and regular yogurt, that you can use Greek yogurt. I’m sure there are other things you can do with it but these are my go to ideas.
  • both tips are using PLAIN Greek yogurt. Make sure it’s plain. I’m pretty sure vanilla yogurt on top of your potato soup would be awful.

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Honey Wheat Bread

Do any of you have picky toddlers? Raise your hand! In our case, we can raise both of our hands! Some of us (toddler and adults included) can be very picky about our bread. I used to tell my wife, “You can get any bread you want as long as it doesn’t have seeds or tastes too grainy!” So when we first started looking into changing our eating habits one of the first and obvious changes was in our bread. We have all gotten accustomed to white bread, and some refuse to eat wheat bread of any kind. I know that some of us have children who are picky and will not eat bread unless it is white. When we first started making our own bread, we wanted to make it so that it was an “in-between” bread; meaning that it can serve as a bridge to getting into eating whole wheat bread. Your kid will eat it, because it is whiter than normal wheat bread, but they will also get the health benefits because it has whole wheat. Plus, it is easy to make, it is delicious, and it is cheaper than buying bread at the grocery store.

All right! Now it my turn (Megan). Time to break out the aprons and get to work . First we have the line up of our ingredients. Water, milk, honey or syrup, butter, whole wheat flour, bread flour, salt and yeast. I love King Arthur flours (if you can’t already tell!). Try to use organic where you can. If you are using honey (my favorite), I recommend a local honey. If you choose to use syrup, make sure it is real maple syrup! You’d be surprised what is really in so many bottles of so-called syrup. Can anyone guess?? High fructose corn syrup and sugar. yup. So make sure to read the labels of all your ingredients. Okay, moving on!

I take all of my wonderful ingredients and put them into my bread machine in the order I have listed. If you don’t have a bread machine, well get one! I went grocery shopping today while my bread was in the machine. See how much free time it gave me?! Okay, you don’t have to get one but its so nice to have one! This dough can be made by hand or with a mixer that has a dough attachment. Just takes a little more elbow grease!

Once everthing is in the bread machine I turn on the dough setting and let it do its thing. It takes 1 hr and 20 minutes to mix it all up and let it rise. I check the dough during the first 10 minutes of starting, to see if it is pulling away nicely from the sides of the machine. If it is too sticky, I will add flour one Tablespoon at a time.

Now it time to roll the dough on a floured surface! Get out your handy dandy rolling pin and get to work. I roll mine into a rectangle….errrr, well close enough. The kids needed something so I gave up once it looked acceptable. Roll it up, pinch the seam closed and toss in your pan with the ends tucked under. Cover with a lightweight towel and let rise for no more than an hour. Sometimes I take the towel off at 30 minutes and let it rise 10 more while the oven heats up (If I remember too, HA!) 40 minutes is perfect for me. Don’t let it rise to long! I repeat, don’t let it rise to long. For a month I could not figure out why, when I baked my bread, there was a giant crater in the middle. I was letting it rise way to long. So learn from my mistake. You’re welcome.

All that’s left is the baking. You want it to be a nice, golden color. Be warned, the smell is amazing and will make you want to eat every carb in the house. Bake at 375 degrees for 25-30 minutes.

Take it out of the bread pan and devour the whole thing let cool for 20 minutes. My family will just eat plain, warm bread. It is even better with butter and a sprinkle of salt. Enjoy!

This bread also comes with the official toddler seal of approval. If a loaf of bread is out then a toddler is begging for some!

Side note, doesn’t my toddler make a great hand model?!


1/2 cup water
1/2 cup whole milk
1/4 cup honey
1 1/2 TBSP butter
1 1/2 cups whole wheat flour
1 to 1 1/2 cups bread flour
1/2 tsp salt
2 tsp fast acting yeast


  • Place all ingredients in bread machine in the order they are listed and turn on the dough setting. Once dough ball is formed it should pull away from sides easily. If too sticky, add 1-2 Tbsp of flour.
  • When risen, move to a floured surface and roll into a rectangle. The short side shouldn’t be wider than your pan. Roll up and pinch the seam to seal.
  • Place in a greased bread pan, cover with a light towel and let rise 30 minutes to 1 hour. Bread should rise about an inch over the edge of pan. Don’t let it over rise or go past an hour. Over rising can make your bread sink in while it is baking
  • Bake at 375 degrees for 25-30 minutes. It should be a nice golden brown color.


Side Note: I have searched the internet to find where I got this recipe from, but I cannot seem to find it. If this is your recipe, thank you for giving us such wonderful bread and please let us know so that we can add a link to your page and give you credit.