This past week was one of the toughest weeks I’ve ever had to face both emotionally and physically. Seeing a loved one battling cancer is not only heart-wrenching, but it also puts into perspective how fragile we truly are. There are no guarantees in this life, and I’m now determined more than ever to live everyday to the fullest (and I really mean it this time ) walking with the Lord.
Despite this sad, uncertain time, I’m so thankful that God has granted me yet another day.
Thank you, Katie, for the link up – Marvelous In My Monday.
Today, I want to share with you the amazing package I received two weeks ago (I’m a bit behind in posting) from one Marvelous company, Chobani! They sure are generous, aren’t they?!
I had tried all the flavors except for the Vanilla Chocolate Chunk so I was especially excited to try it! The verdict? It makes for a perfect, spoon-licking guiltless pleasure . You can certainly enjoy Chobani as is or incorporate into both savory and sweet recipes to make them not only healthier but tastier. Check out Chobani Kitchen for recipes, videos, a conversion chart, coupons, hometown happenings, and much more. You are sure to find some inspiration!
Sometime last week, I looked the plain, non-fat yogurt container in the eye and decided to get playful. Both Tim and I were in desperate need of some comfort food, more specifically some sort of casserole. As I frantically searched through my what’s-supposed-to-be a recipe box and various recipe sites, my eyes fixated on 3 words – Hamburger Noodle Casserole. Jackpot! I did not want to follow the original recipe as it called for butter and cream of mushroom soup (not to mention the lack of vegetables). So where would the creaminess come from? Yup, you guessed it..Chobani.
Creamy Hamburger Bulgur Casserole
- 1 Tbs EVOO
- 1 Ib ground bison (or any ground lean meat)
- 1 med zucchini, chopped
- 1 med green bell pepper, chopped
- 1 med sweet potato, chopped
- 2 Tbs garlic, minced
- 2 Tbs tomato paste
- Handfuls of baby kale (I didn’t measure..add as much as you desire)
- 1 (8 oz) can tomato sauce
- 3/4 cup bulgur (can substitute with any whole grains)
- 3/4 cup water
- 1 (10 oz) can Rotel (I used “lime and cilantro”)
- 1 (6 oz) container Chobani
- 1/8 tsp salt and pepper
- 1 cup low-fat sharp cheddar cheese
- Preheat oven to 350F. Coat a 2 qt baking dish with cooking spray. Set aside.
- Cook ground meat in a large pan. Transfer to a dish and wipe down the pan. Chop vegetables. Coat the same pan with 1 Tbs EVOO and cook vegetables on med-high heat, approx 5-7 min. Add garlic and tomato paste. Add bulgur. Mix well and cook until bulgur gets slightly toasted and the veggies are softened, approx 3-5 min.
- Stir in baby kale, meat, water, tomato sauce, Rotel, and Chobani. Bring to a simmer. Cover and simmer until bulgur is tender and sauce is thickened, 15-20 min. Season with 1/8 tsp salt and pepper. Stir in cheese at the end. Transfer to the baking dish.
- Bake until browned and cheese is bubbly, about 30-40 min. Let stand for 10 minutes before serving. Enjoy!
As you may know, I am on a mission to try a variety of whole grains (hello, whole grain series). Originally I had planned on using farro for this recipe, but to my disappointment, I couldn’t get my hands on any. I went to Whole Foods, Sprouts, HEB…nothing. I did find whole grain quick cooking bulgur, however, which is in the same wheat berry family. Bulgur is basically parboiled wheat berries that are dried and ground.
A bowl of this warm, spicy, sweet, earthy, meaty…(yup there’s a lot going on in this dish) comforted us. I’m thinking next time, I may add some red wheat berries along with bulgur for a more toothsome texture. Tim was a bit scared when he saw me dumping in the whole container of Chobani into the pot, but he was quite happy with the end product . Hope you give this one a try and feel free to substitute with other vegetables and whole grains.