Greek Yogurt Pumpkin Dip

Hello, hello!

Is it just me or does pumpkin always seem to be in some of the unhealthiest dishes? Pumpkin muffins, pumpkin pie, pumpkin bread, pumpkin bars… Where are some lightened up options?

You’re in luck!

Today, I have a delicious Greek yogurt pumpkin dip recipe. The recipe is light and fluffy. if you wanted to, you could omit the Cool Whip to make it a healthier option. Let me know if you try that out.

Greek Yogurt Pumpkin Dip

Ingredients:

  • 1 can pumpkin
  • 1 small tub light cool whip
  • 8 oz plain Greek yogurt
  • 2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • Optional: brown sugar or stevia

Directions:

  • Combine all of the ingredients together. Add brown sugar or stevia if you prefer your dip a little sweeter. Enjoy chilled with sliced apples, graham crackers or by the spoonful!
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Quick Weeknight Taco Salad

I don’t know about you, but after commuting home from work, the last thing I want to do is make dinner.

My solution? Grocery shop and meal prep for the week on Sunday!

I follow a pretty healthy diet with the occasional treat, so meal prepping really helps me make the best choices to fuel my body. It’s so much easier to reheat a few ingredients and toss together a satisfying meal than to cook a full meal each night!

Even though I only cook for one person, I still make the entire recipe. I aim to get at least four servings out of a meal, so it usually works out perfectly.

Quick Weeknight Taco Salad

Swap out the usual ground beef for turkey, and save a few calories but lose none of the taste. I love iceberg lettuce as much as the next person, but I like to use leafy greens to up the nutritional factor.

Instead of using sour cream, I use Greek yogurt. Have you tried that before? I highly recommend it! Greek yogurt has the perfect tang, and the creamy texture is delicious. Plus, it adds a little extra protein!

Quick Weeknight Taco Salad

Ingredients:
  • Lean ground turkey (1 package)
  • Taco seasoning (low sodium)
  • Whole wheat tortillas
  • Canned black beans (low sodium)
  • Leafy greens
  • Tomatoes
  • Low-fat plain Greek yogurt
  • Salsa
Directions:
  1. Brown ground turkey over medium-high heat, adding taco seasoning and water when the turkey is no longer pink. Stir well, and let simmer.
  2. Set oven to hi-broil. Place tortilla in oven to make your own “chips.”
  3. Fill up bowl with leafy greens, topping with ground turkey, black beans (heat them, if you want), tomatoes, salsa and a dollop of Greek yogurt.
  4. Remove the tortilla from the oven, break into pieces and place around the edge of your bowl to add a little crunch to the taco salad.
  5. Enjoy!

Enjoy!

The best part about having a taco salad for dinner is the versatility! I can change a topping or two or make tacos or roll like a burrito and bake in the oven, topping with salsa and Greek yogurt. Yum! I can never get sick of a homemade healthy taco salad!

Questions of the Day:
  • Do you meal prep?
  • What is your favorite meal to eat on a weeknight?