I recently had the pleasure of tasting a wide variety of the Liberte Yogourts and my clients and I enjoyed sampling the tasty flavors and incredible variety that Liberte offers.  They have an extensive line of products including Mediterranee, Six Grains, Goat Products and Plain Yogurt.  Here are a few recipes that I created in my kitchen…I hope you enjoy them as much as my clients and I did.


 

Grilled Yogurt Chicken with Summer Squash

Ingredients

4 boneless, skinless chicken breasts

1 cup Liberte Plain Yogourt

1 teaspoon lime juice

1 teaspoon ground cumin

½ teaspoon sea salt

½ teaspoon chili powder

¼ teaspoon turmeric

1 tablespoon olive oil

1 zucchini, diced

1 yellow summer squash, diced

2 scallions, chopped

¼ cup fresh cilantro, chopped

¼ cup dried cherries, chopped

2 tablespoons balsamic vinegar

Freshly ground black pepper, to taste

Directions

  1. In a medium bowl, combine yogurt, lime juice, cumin, sea salt, chili powder and turmeric; mix well.  Add cooked chicken and coat with yogurt mixture on both sides; let sit to marinate for 15 minutes at room temperature.  Transfer chicken to a plate; sprinkle with additional sea salt and freshly ground black pepper.
  2. Place chicken breasts onto a hot grill; cook both sides until chicken is fully cooked and no longer pink in the center.
  3. In a large bowl, toss olive oil with zucchini, squash, scallions, cilantro, cherries and balsamic vinegar; gently toss and place onto serving dishes.  Sprinkle with desired sea salt and pepper, to taste.
  4. Transfer a cooked chicken breast onto each serving dish atop zucchini salad.

Black Bean Soup with Yogourt Sauce

Ingredients

1 cup Liberte Plain Yogourt

¼ cup fresh cilantro leaves

¼ cup fresh basil leaves

2 teaspoons olive oil

2 cups onion, chopped

2 scallions, chopped

2 cups green bell pepper, chopped

5 garlic cloves, chopped

1 tablespoon curry powder

5 cups vegetable broth

1 (14.5 ounce) can whole tomatoes

1 (15 ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1 tablespoon apple cider vinegar

Directions

  1. In a blender, combine yogurt, cilantro and basil; blend until cilantro and basil are finely chopped.  Cover and place in the refrigerator to chill.
  2. In a large saucepan, heat oil over medium heat. Add onion, scallion, bell pepper and garlic; sauté for 10 minutes or until onion is translucent.  Add curry powder; continue to stir.  Slowly add vegetable broth and tomatoes; bring to a boil.  Add black beans, chili powder and apple cider vinegar.  Cover, reduce heat and simmer for 25-30 minutes.
  3. Transfer to serving bowls. Serve hot with chilled yogurt sauce.

Fruit Muesli

Ingredients

½ cup rolled oats, uncooked

½ cup orange juice

½ cup Liberte Mediterranee French Vanilla yogourt

¼ cup dried cranberries

¼ cup golden raisins

¼ teaspoon almond extract

2 tablespoons macadamia nuts, chopped

Directions

  1. In a medium sized bowl, combine all ingredients; mix well. Cover and place in the refrigerator overnight.
  2. Serve with fresh fruit.

Liberte Lime Salad Dressing

Ingredients

1 cup Liberte Six Grains Pear yogourt

2 tablespoons fresh lime juice

1 teaspoon balsamic vinegar

¼ cup fresh cilantro, finely chopped

1/8 teaspoon chili powder

2 tablespoons sesame seeds

Pinch of sea salt

Directions

  1. Combine all ingredients in a medium sized bowl; mix well to combine.  Place in the refrigerator to cool until ready to serve.

Chilled Mango Coconut Soup

Ingredients

2 ripe mangos, diced

4 fresh strawberries

2 cups orange juice

2 cups Liberte Mediterranee Coconut yogurt

1 teaspoon ground flax seeds

Directions

  1. Blend all ingredients in a blender until smooth. Place in the refrigerator to cool for at least 90 minutes until serving.

Honey Goat Cheese and Cicken Tortilla Pizza

Ingredients

4 Gluten-Free tortillas

8 ounces Liberte Honey Goat Cheese

1 cup organic tomato sauce (or organic salsa)

2 chicken breasts, shredded

4 fresh basil leaves, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Place each tortilla on a baking sheet lined with parchment paper.  Top with tomato sauce, shredded chicken and goat cheese.  Sprinkle with chopped basil.
  3. Place into the oven for 10-15 minutes or until desired doneness.
  4. Remove from oven; serve hot.

Have you ever tried any of the Liberte products?


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Also, be sure to check out my newly created  Galaxy Granola Recipes!

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6 comments

  1. my mom (who is Persian) always marinates chicken breast in yogurt and saffron juice, I always thought it was so strange, but it actually makes the chicken very tender. You are so great at creating recipes, they sound amazing!

    1. Awww thank you so much darling….you are too kind….hope you are well…have a fabulous weekend….. Aims

    1. Thanks so much, Christie…I appreciate your comment and hope you enjoy IIN as you’re going to love it!!

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