Archive for April, 2013


Well, I did shop a lot this week, but it was all for Easter dinner we hosted at our house.  Three days of non-stop cooking and I made a HUGE amount of food, but we pretty much had to throw the budget and the record-keeping out the window.  I really didn’t do any regular shopping other than picking up a bunch of markdown baking soda and some way on markdown skirt steak at Kroger.   On the plus side, we’re going to be eating leftovers and leftovers and more leftovers this week. Here’s to keeping a better track of things next week.

 

P1010259

 

Looking at our shopping from last week, even I’m kind of blown away by the amount of yogurt!  So how do we use it all up?

Go-Gurt: Autumn wanted this for freezing into “yogurt pops,” so a lot of it went straight into the freezer so she can have cold treats during the summer.  The rest is in the fridge and she’s been working through it for quick breakfasts and snacks.

Greek Parfaits: Matt and I love these and are mainly eating them for breakfasts, especially the ones that happen on the way to early morning tennis lessons or soccer games.  We also served them as part of our Easter “brunch.”  These will not last much longer.

Tub Yogurt: I use yogurt a lot for baking and cooking where I would otherwise use milk or sour cream or half and half.  It’s so versatile!  You just have to take into account what flavor profile you are looking for.  Vanilla yogurt works nicely in baked goods.  Plain can take the place of sour cream.

Creamer: Oh, and all that creamer?  Heading into the freezer! Since this is a dairy creamer where the main ingredients are cream and sugar, it may be making apperances in some homemade ice cream or baked goods as well.

So far I’ve made coffee cake for Easter, muffins, whole wheat pumpkin cranberry bread, and creamed cauliflower soup with yogurt, in addition to eating it plain or with fruit.  What are some of your favorite ways to eat yogurt?

P1010244