Type what you have

Ingredients

• ✓ greek yogurt
• delicata squash
• butter
• onion
• vegetable broth
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
3. 3 Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
4. 4 Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
5. 5 Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
6. 6 Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

By Stella

Ingredients

• ✓ greek yogurt
• flour
• chicken breast
• olive oil
• onion
• curry powder
• salt
• cumin
• cinnamon
• garlic powder
• black pepper
• coriander
• chicken broth

Instructions

1. 1 Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
2. 2 Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
3. 3 Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
4. 4 Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

By vakatik

Ingredients

• ✓ greek yogurt
• extra-firm tofu
• water
• beef base
• hoisin sauce
• olive oil cooking spray
• spinach
• grape tomato
• sweet chili sauce
• lime juice
• extra-virgin olive oil
• basil
• coconut milk
• jasmine rice

Instructions

1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Ingredients

• ✓ greek yogurt
• taco seasoning mix

Instructions

1. 1 Mix 2 cups plain Greek yogurt with 1 package McCormick® Taco Seasoning Mix until well blended. Refrigerate until cool, serve and enjoy.

By McCormick Spice

Ingredients

• ✓ greek yogurt
• white sugar
• vanilla extract

Instructions

1. 1 Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
2. 2 Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

By Paige

Ingredients

• ✓ greek yogurt
• vanilla extract
• confectioners sugar

Instructions

1. 1 Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.

By brasicana

Ingredients

• ✓ greek yogurt
• avocado
• banana
• water

Instructions

1. 1 Place yogurt, avocado, and banana in a blender and purée until smooth. Add water for a thinner smoothie.

By Deborah Xue

Ingredients

• ✓ greek yogurt
• honey
• brown mustard
• lemon juice

Instructions

1. 1 Stir yogurt, honey, mustard, and lemon juice in a bowl until evenly mixed. Store in a covered container in the refrigerator until ready to serve.

By East Coast Recipes

Ingredients

• ✓ greek yogurt
• instant cheesecake-flavored pudding mix
• poppy seed
• milk

Instructions

1. 1 Combine yogurt, cheesecake pudding mix, and poppy seeds in a small bowl; stir to combine. Mix in milk, 1 tablespoon at a time, until desired consistency is reached. Refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ greek yogurt
• white sugar
• vanilla extract

Instructions

1. 1 Stir together yogurt, sugar, and vanilla in a bowl until sugar is dissolved. Cover and refrigerate for 1 hour.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.
3. 3 Transfer to a 1- or 2-quart plastic container with a lid; cover surface with plastic wrap and seal. Allow frozen yogurt to ripen in the freezer for at least 2 hours or overnight.

By TeenChef14

Ingredients

• ✓ greek yogurt
• sugar
• peanut butter
• irish cream liqueur
• vanilla extract

Instructions

1. 1 Combine yogurt, sugar, peanut butter, Irish cream liqueur, and vanilla extract together in a bowl. Refrigerate yogurt mixture until chilled, 30 to 45 minutes.
2. 2 Process yogurt mixture in an ice cream maker according to manufacturers' instructions for churning.

By CRusso

Ingredients

• ✓ greek yogurt
• banana
• sugar
• walnut
• chocolate chip

Instructions

1. 1 Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
2. 2 Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

By COWEN1

Ingredients

• ✓ greek yogurt
• pineapple
• coconut milk
• vanilla extract

Instructions

1. 1 Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.

By Diana Moutsopoulos

Ingredients

• ✓ greek yogurt
• peach
• pine nut
• balsamic glaze
• basil

Instructions

1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist

Ingredients

• ✓ greek yogurt
• raspberry
• brown sugar

Instructions

1. 1 Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

By Barbara Sauermann

Ingredients

• ✓ greek yogurt
• rolled oat
• strawberry jam
• chia seed

Instructions

1. 1 Stir together yogurt, oats, jam, and chia seeds in a jar or container. Cover and refrigerate, 8 hours to overnight.

By sweettooth

Ingredients

• ✓ greek yogurt
• green onion
• cilantro
• ranch dressing mix
• garlic
• olive oil

Instructions

1. 1 Combine Greek yogurt, green onions, cilantro, ranch mix, garlic, and olive oil in a blender; blend until dressing is smooth.

By TYEBUG

Ingredients

• ✓ greek yogurt
• self-rising flour
• egg
• water
• cocktail wiener
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place Greek yogurt in a large bowl. Add flour and stir until crumbly. Dust a cutting board with flour. Add dough mixture to the cutting board and knead until smooth, about 5 minutes.
3. 3 Whisk egg and water together in a separate bowl.
4. 4 Roll dough into a 12x6-inch rectangle. Cut dough in half lengthwise. Cut crosswise into 1-inch strips to form 24 strips.
5. 5 Wrap 1 dough strip around a cocktail wiener and place seam side down onto the prepared baking sheet. Repeat with remaining cocktail wieners.
6. 6 Brush egg wash evenly over dough. Sprinkle each pig in the blanket with everything bagel seasoning.
7. 7 Bake in the preheated oven until browned, about 15 minutes.

By Soup Loving Nicole

Ingredients

• ✓ greek yogurt
• banana
• milk
• cherry
• honey

Instructions

1. 1 Blend banana, yogurt, milk, cherries, and honey together in a blender until smooth.

By EatCookLove90

Ingredients

• ✓ greek yogurt
• milk
• banana
• strawberry
• chocolate-hazelnut spread

Instructions

1. 1 Blend milk, yogurt, banana, strawberries, and chocolate-hazelnut spread together in a blender until smooth.

By Maggie T

Ingredients

• ✓ greek yogurt
• egg
• all-purpose flour
• baking soda

Instructions

1. 1 Whisk yogurt in a medium bowl until smooth and creamy. Add egg and whisk to combine.
2. 2 Combine flour and baking soda in a small bowl; add to yogurt mixture and whisk until batter is smooth.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By mdaus

Ingredients

• ✓ greek yogurt
• cucumber
• sour cream
• garlic
• olive oil

Instructions

1. 1 Peel cucumbers, then grate into a colander. Squeeze out excess water.
2. 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

By JessNeo

Ingredients

• ✓ greek yogurt
• curry powder
• salt
• black pepper

Instructions

1. 1 Whisk yogurt, curry powder, salt, and black pepper together in a bowl; pour into a resealable plastic bag.

By kristin

Ingredients

• ✓ greek yogurt
• blueberry
• milk
• kiwi
• sugar

Instructions

1. 1 Blend blueberries, milk, yogurt, kiwi, and sugar together in a blender until smooth.

By lanita99

Ingredients

• ✓ greek yogurt
• blueberry
• acai blueberry juice
• ice
• flax seed

Instructions

1. 1 Combine blueberries, yogurt, juice, ice, and flax seeds in a blender; blend until smooth.

By Spyro

Ingredients

• ✓ greek yogurt
• cream cheese
• almond butter
• orange juice
• honey
• lemon juice
• vanilla extract

Instructions

1. 1 Beat yogurt and cream cheese together in a bowl. Stir in almond butter, orange juice, honey, lemon juice, and vanilla extract. Taste and adjust amounts to your liking.

By Joanna

Ingredients

• ✓ greek yogurt
• pumpkin puree
• milk
• white sugar
• ice cube

Instructions

1. 1 Combine pumpkin puree, milk, sugar, Greek yogurt, and ice cubes in a blender. Blend until smooth.

By George M Haysler

Ingredients

• ✓ greek yogurt
• rolled oat
• almond milk
• banana

Instructions

1. 1 Stir oats, yogurt, and almond milk together in a jar with a lid. Twist lid onto jar and refrigerate, 8 hours to overnight. Stir oatmeal and add banana when ready to eat.

By MrsFisher0729

Ingredients

• ✓ greek yogurt
• olive oil
• mint
• dill
• kosher salt

Instructions

1. 1 Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

By Baritone Bob

Ingredients

• ✓ greek yogurt
• almond flour
• egg
• salt
• baking soda
• olive oil

Instructions

1. 1 Beat almond flour, eggs, Greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy.
2. 2 Heat a skillet over medium heat; add just enough olive oil to cover the surface.
3. 3 Ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. Repeat with remaining batter.

By Joy Heflin