Type what you have

Ingredients

• ✓ plain non-fat yogurt
• mayonnaise
• blue cheese
• green onion
• black pepper
• vegetable oil
• chicken breast
• salt
• butter
• hot pepper sauce

Instructions

1. 1 To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
2. 2 To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
3. 3 Serve hot chicken with refrigerated dip mix.

By KENULIA

Ingredients

• ✓ plain non-fat yogurt
• milk
• honey
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• salt
• banana
• oat
• pecan
• vanilla non-fat yogurt

Instructions

1. 1 Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
2. 2 Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).

By Quaker

Ingredients

• ✓ plain non-fat yogurt
• milk
• brown sugar
• cinnamon
• salt
• nutmeg
• oat
• banana
• pecan
• vanilla non-fat yogurt
• banana
• pecan

Instructions

1. 1 Bring milk, sugar, cinnamon, salt, and nutmeg to a gentle boil in a medium saucepan (watch carefully); stir in oats. Return to boil; reduce heat to medium and cook, stirring occasionally, until most of liquid is absorbed, about 1 minute for quick oats and 5 minutes for old-fashioned oats.
2. 2 Remove oatmeal from heat. Stir in mashed bananas and pecans.
3. 3 Spoon oatmeal into 6 cereal bowls.
4. 4 Top with yogurt, sliced bananas, and pecan halves, if desired.

By Quaker