I thought white nectarines were a myth. I had never seen them before.
Before today, the only experience I’ve really had with Greek Yogurt is in smoothies, so I had no preference for brands or flavors going in. After the test, I think I can say that I do prefer one brand over the other. While the Yoplait was okay, I feel that the Chobani is actually better. The Yoplait was too sweet and the texture was a little lumpy. Despite the Chobani being a fruit on the bottom yogurt, it was creamier. It also seemed to be more consistent in its texture and the sweetness wasn’t over the top. The Yoplait wasn’t bad. I just preferred the Chobani.
Aside from the taste preference, I had some difficulty using the gift card to get the yogurt. I activated it, took it to the store, told them how much to run it as, and it still didn’t work. I don’t know if it was a cashier error or the card was messed up. I just know that there were issues.
Disclosure: I was provided with a $4 gift card from Yoplait to test their blueberry yogurt vs. the blueberry fruit-on-the-bottom Chobani yogurt. All I had to do in return was give an honest review.
We ate this for dinner tonight and it was actually pretty good, even though I made it up as I went along.
1 bag frozen cut leaf spinach, thawed and rinsed
1 lb. ground chuck
1 jar pasta sauce
1 can diced tomatoes, no-salt added, with basil, garlic, and oregano
1 can black olives, rinsed
6 tsp. Parmesan cheese
1 box thin spaghetti (whole grain), cooked
1 cup mozzarella
Preheat oven to 350°F.
Prepare pasta per box instructions, drain and set aside.
Brown the ground chuck, drain and set aside.
In a large bowl, mix pasta sauce, tomatoes, and spinach. Add in ground chuck, stir. Add 2 tsp of Parmesan cheese into sauce mix.
In 13″x9″ pan, spoon in half spaghetti. Pour half the sauce mixture over the spaghetti. Spoon remainder of spaghetti over sauce mixture and pour the remaining sauce over pasta. Sprinkle the remaining Parmesan and the mozzarella on top.
Cook in oven for 60 minutes.
It makes about 10 servings.