Recipe for Pesto Yogurt Sauce

Here's an easy and versatile recipe.  I use it as a dip, a sauce, or a dressing.  I usually make it with my homemade pesto but store bought works well too.

Ingredients:

1 ½ TBSP pesto

½ cup plain non-fat Greek yogurt

1 TBSP fresh lime or lemon juice

Salt (optional)

Method:

Mix all ingredients together and taste for salt, add if needed (depends on pesto).  Refrigerate.

What do you make with pesto?  Stay tuned, tomorrow I'm making a veggie salad using this as the dressing.

Printable Recipe

Recipe for Slow Cooker Buffalo Chicken

Do you ever wonder how people's recipes come about?  Well for this one I'll satisfy your curiosity.  I bought a bottle of buffalo chicken hot sauce ages ago intending to make some buffalo chicken for pizza.  And recently I read on Cara’s Cravings how to modify a large slow cooker to make smaller quantities.  Mine is a massive beast which always means plenty of leftovers for the freezer.  Cara has the same issue I have: sometimes you just want to make smaller quantities.   So she came up with this ingenious method of using a smaller ceramic container with a lid INSIDE the larger slow cooker for those times.   (She also has a great sounding Buffalo Chicken recipe but I just went simple-chicken, onion, and sauce).  I never made the pizza (we ate all the chicken!) but I think this would be good on a pizza but I'm sure you'll see that on Eat Little, Eat Big one day.

Recipe for Cucumber Raita Sauce

This is a super easy recipe: Cucumber Raita Sauce.  Excellent as a cooling accompaniment to spicy Indian or other food.  Great dip for various tidbits.  Most recently, I served this alongside veggie fritters (recipe to follow soon!)

Recipe for Sweet Potato Frips and Pesto Dipping Sauce

What’s a frip you ask?  Sorta between a fry and a chip.  Sweet potatoes slices are great done in the oven, but often they steam more than brown and although they taste good, they don’t give that satisfying crispy fry or chip sensation.

I’ve found rubbing each piece of sweet potato with oil and spreading them out with lots of room on baking trays helps.  Cooking them until they are browning but not burned around the edges, gives you a crunch as you bite into them.  No, they aren’t like real fries or chips but pretty good none-the-less.