Avocado Chicken A.K.A Party In My Mouth Sandwich

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Martha Stewart puts out a killer food magazine.  The best part is that she includes the calorie count for all the recipes in said magazine.  So I was reading through this month's issue and came across a recipe for an avocado chicken sandwich.  This is nothing like her recipe, but I did feel inspired to make my own version and it tasted a-mazing.  I made it again for my brother-in-law and he agreed.  So now I am going to share this awesomeness with the world:

1 avocado, cut in half, pit removed

2 T. greek yogurt

1/2 lemon, juiced
salt and pepper
1 chicken breast cooked and shredded
1 green onion, sliced thin using only the white and light-green part
1 stalk of celery, small dice
alfalfa sprouts
4 slices multi-grain bread toasted

Take half of the avocado and smash it up in a small bowl, add the greek yogurt, lemon juice, salt and pepper and mix all together.

Take the other half of the avocado and cut it into cubes then add to bowl of mixture.  Add in the chicken, green onion, celery.  Mix everything together and spoon on top of bread slices.  Add the alfalfa sprouts on top to make open-faced sandwiches.  Makes four good sized servings at about 261 calories each and goes really well with vegetable soup :)

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Why I Love Yogurt of the Greek Variety

I love the versatility of greek yogurt; plain nonfat yogurt too.  I use them to replace sour cream and mayonnaise a lot.  And I also love to eat them as intended :)  Here are three recipes that show great ways to use yogurt to replace fattier ingredients.  These are staples in my diet and I know you'll love them.

Baked Potatoes:
Russet potato clean and poked with a fork
Plain nonfat yogurt
Your favorite salsa verde

Place the baked potato in a microwave safe glass bowl with a couple teaspoons of water.  PLace a plate over the bowl and cook on the baked potato setting or for about 5-6 mins.

Top the potato with a couple tablespoons of yogurt and salsa verde, salt and pepper to taste.

This was my favorite meal in college and a great quick goto for dinner or lunch.  Depending on the size of the potato, this meal clocks in around 240 calories.  I don't recommend trying this out with sweet potatoes.  Sweet potatoes and yogurt are not friends as far as I can tell.

Chicken Salad Melt Open-Faced Sandwiches:
1x can of chicken or 1 chicken breast chopped into small pieces or tuna if that's your thing
1 T. dijon mustard
1/4 c. greek yogurt
1 oz. grated cheddar cheese
1 stalk of celery (chopped into small pieces)
Pepper to taste
4 slices of whole wheat bread (plain or toasted)

Mix chicken, mustard, yogurt, cheese, celery, and pepper in a bowl until well combined.  Spoon over slices of bread.  If you have a toaster oven, you can toast these on the highest setting until they get all melty.  I like them cold.  This recipe makes four open-faced sandwiches.

I made this for lunch today, soooo good.  It is a great way to use those packages of canned chicken you buy from Costco for food storage and only costs about 200 calories per sandwich :)  Eat them with your favorite soup or a salad and you have yourself a very fulfilling and super nummy meal.

Yogurt with Granola and Sugar-Free Jam:
1/2 c. Greek Yogurt
1/3 c. granola
1 T. sugar free jam

Use your favorite granola and sugar free jam.  We really like the mango-passion granola from Trader Joe's and pear jam.

The protein in the yogurt makes a great breakfast that will sustain you all the way to lunch for only 189 calories :)

Other Uses:
Replace sour cream with greek/plain yogurt in tacos
Use greek yogurt in mashed potatoes instead of butter and milk