Type what you have

Ingredients

• ✓ plain greek yogurt
• sucralose sweetener
• vanilla extract
• granola cereal
• mixed fruit

Instructions

1. 1 Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well.
2. 2 Place 1 cup of frozen fruit in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed.
3. 3 Top each cup of fruit and yogurt with 1/4 cup granola before eating.

By Jenny Tovey

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• egg
• everything bagel seasoning

Instructions

1. 1 Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Cut the dough into 4 pieces, roughly 4 ounces each. Roll each segment into a smooth ball. Use your thumbs to poke a hole in the center of each round, then gently stretch the dough until it becomes a uniform-sized ring.
4. 4 Transfer the dough to a parchment paper-lined baking sheet.
5. 5 Whisk the egg in a small bowl to create an egg wash, then brush a light coating on top of the dough. Sprinkle with bagel seasoning.
6. 6 Bake in the preheated oven for 20 to 22 minutes. Increase the oven's temperature to 450 degrees F (230 degrees C) and continue to bake until golden, 3 to 4 minutes more.

By Annie Campbell

Ingredients

• ✓ plain greek yogurt
• orange
• soy milk
• ice cube
• vanilla protein powder
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine orange segments, zest, soy milk, yogurt, ice, protein powder, and vanilla in a blender.
3. 3 Blend until smooth.

By Yoly

Ingredients

• ✓ plain greek yogurt
• banana
• vanilla soy milk
• rolled oat
• honey
• peanut butter
• cocoa powder
• chia seed
• salt

Instructions

1. 1 Combine banana, soy milk, Greek yogurt, oats, honey, peanut butter, cocoa powder, chia seeds, and salt in a Mason jar or lidded container; cover. Refrigerate before serving, at least 4 hours.

By KGreuling

Ingredients

• ✓ plain greek yogurt
• rolled oat
• sugar
• lemon zest
• lemon
• wheat germ
• water
• cherry
• white sugar
• all-purpose flour
• baking powder
• cinnamon
• ginger
• egg
• soybean oil
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine oats, ⅓ cup sugar, lemon zest, lemon juice, wheat germ, and water in a bowl; set aside. Stir cherries and 2 tablespoons sugar together in a separate bowl; set aside.
3. 3 Combine remaining ⅔ cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl; stir in oat mixture. Stir in yogurt, eggs, oil, and butter until batter is thick and smooth. Fold cherries into batter.
4. 4 Divide batter among the prepared muffin cups, filling each ¾ full.
5. 5 Bake in the preheated oven until golden and a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

By jlo

Ingredients

• ✓ plain greek yogurt
• sugar
• pumpkin seed
• vanilla extract
• egg
• olive oil
• maple syrup
• raisin
• carrot
• salt
• baking soda
• nutmeg
• ginger
• cinnamon
• baking powder
• whey protein powder
• whole wheat flour

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
2. 2 Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl; gently stir in carrots and raisins.
3. 3 Whisk maple syrup and olive oil together in a medium bowl; beat in yogurt, eggs, and vanilla extract. Stir maple syrup mixture into flour mixture until just combined; batter will be a bit lumpy.
4. 4 Divide batter among the prepared muffin cups; sprinkle tops with pumpkin seeds and raw sugar.
5. 5 Bake in the preheated oven until golden and a toothpick inserted into center of largest muffin comes out clean, about 15 minutes. Cool on a wire rack before serving, about 10 minutes.

By Love to Cook

Ingredients

• ✓ plain greek yogurt
• turbinado sugar
• vanilla extract
• egg
• olive oil
• maple syrup
• whole wheat flour
• raisin
• walnut
• carrot
• nutmeg
• ginger
• salt
• baking soda
• cinnamon
• baking powder
• whole wheat flour
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
2. 2 Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts; stir to combine.
3. 3 Place raisins in a small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
4. 4 Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
5. 5 Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

By Jane

Ingredients

• ✓ plain greek yogurt
• cinnamon
• raisin
• salt
• baking powder
• vanilla extract
• egg
• whole wheat flour
• all-purpose flour
• baking soda
• sour cream
• butter
• coconut oil
• applesauce
• brown sugar
• cooking spray
• brown sugar
• white sugar
• pecan

Instructions

1. 1 Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
3. 3 Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
4. 4 Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.

By DinaLaChef

Ingredients

• ✓ plain greek yogurt
• milk chocolate powdered drink mix
• skim milk
• ice cube
• peanut butter

Instructions

1. 1 Add chocolate drink powder, yogurt, milk, ice, and peanut butter to a blender. Blend until smooth.

By Allrecipes Member

Ingredients

• ✓ plain greek yogurt
• milk chocolate powdered drink mix
• graham cracker crumb
• raspberry
• raspberry greek yogurt

Instructions

1. 1 Mix chocolate drink mix into plain Greek yogurt until fully combined.
2. 2 Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.

By Allrecipes Member

Ingredients

• ✓ plain greek yogurt
• strawberry
• mango
• milk
• vanilla whey protein powder
• mint

Instructions

1. 1 Blend strawberries, Greek yogurt, mango, milk, and protein powder together until smooth. Add mint leaves and pulse until leaves are chopped, 4 to 5 pulses.

By Kiska

Ingredients

• ✓ plain greek yogurt
• blueberry
• self-rising flour
• egg
• water
• cinnamon sugar

Instructions

1. 1 Place blueberries in a small bowl, and pour boiling water over them. Let sit for 5 minutes, and drain
2. 2 Add flour, yogurt, and blueberries to a large stand mixer bowl. Using the dough hook, mix at low speed for about 3 minutes. If you're using a KitchenAid mixer, use speed 3. Dough will be crumbly.
3. 3 Transfer the dough to a lightly floured surface. Divide the dough into 4 equal balls, pressing, stretching, and rolling into ropes that are about 8 inches long, 3/4-inch thick. Connect the ends pinching into a bagel shape with hole in the middle.
4. 4 Preheat an air fryer to 280 degrees F (137 degrees C) for about 3 minutes. Combine the egg and water, and brush on each bagel, then sprinkle with cinnamon sugar. Line the air fryer basket with a parchment liner or lightly spray with cooking spray.
5. 5 Place the bagels in the basket not touching, and cook until golden brown, 15 to 16 minutes. Don't crowd the basket, and cook in two batches if necessary. Your time may vary depending on the size and brand of your air fryer.
6. 6 Remove the bagels to a rack, and cool for about 10 minutes before slicing.

By lutzflcat

Ingredients

• ✓ plain greek yogurt
• strawberry
• pineapple
• coconut water
• acai berry pulp
• kiwi
• banana
• blueberry
• raspberry
• almond
• granola
• chia seed

Instructions

1. 1 Blend strawberries, pineapple, yogurt, coconut water, and acai pulp in a blender until smooth; pour into a bowl. Top smoothie with kiwi, banana, blueberries, raspberries, almonds, granola, and chia seeds.

By Lindsey

Ingredients

• ✓ plain greek yogurt
• milk
• rolled oat
• brown sugar
• flaxseed meal
• molasses
• vanilla extract
• cinnamon
• ginger
• salt
• nutmeg
• clove
• allspice
• raisin
• walnut

Instructions

1. 1 Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.
2. 2 Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.

By Kim

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• egg white
• everything bagel seasoning

Instructions

1. 1 Using a fork, mix flour and Greek yogurt together in a medium bowl until a crumbly dough forms. If mixture is too thick, add a little more yogurt or if too sticky, add a bit more flour.
2. 2 Transfer dough to a lightly floured work surface, and knead until smooth, 5 to 7 minutes. Divide the dough evenly into 4 balls, rolling and stretching each into 3/4-inch thick ropes that are about 8- to 9-inches long. Connect both ends, pinching and sealing to form a bagel. Brush with egg white, and sprinkle with bagel seasoning.
3. 3 Preheat an air fryer to 280 degrees F (137 degrees C). Line the fryer basket with a parchment liner or spray lightly with cooking spray.
4. 4 Place the bagels in the basket, and cook until golden brown, 15 to 16 minutes. Do not crowd the basket, and cook in two batches if your air fryer is small.
5. 5 Remove to a rack, and cool for about 15 minutes before slicing.

By lutzflcat

Ingredients

• ✓ plain greek yogurt
• olive oil cooking spray
• self-rising flour
• pizza sauce
• mozzarella cheese
• pepperoni

Instructions

1. 1 Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, 8 to 10 minutes.
2. 2 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions. Spray the bottom of the basket with cooking spray.
3. 3 Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a flat circle, about 1/8-inch thick. Spread 2 tablespoons of the pizza sauce over the bottom half of each dough circle. Top each with 1/4 cup of the mozzarella cheese and a quarter of the pepperoni. Fold dough over filling to form half circles and crimp edges to seal. Coat well with cooking spray.
4. 4 Transfer calzones to the air fryer basket (you might need to work in batches). Cook for 4 minutes, then flip the calzone over and cook until golden brown, 4 to 5 minutes more.

By fabeveryday

Ingredients

• ✓ plain greek yogurt
• sweet potato
• cinnamon
• ginger
• nutmeg
• kosher salt
• black pepper
• brown sugar

Instructions

1. 1 Preheat oven 400 degrees F.
2. 2 Scrub sweet potatoes and then oven roast, skin on for 40-45 minutes or until soft to the touch. Cool slightly. Gently cut the top third off the sweet potatoes and scoop filing into a bowl. Reserve skins if using.
3. 3 Mash potatoes with a fork. Add yogurt and spices and mix well. Spoon filling back into the skins or into 6 lightly buttered ramekins. Sprinkle each with 1 tsp. brown sugar.
4. 4 Set to bake for 15-18 minutes or until heated through.

By Dannon Oikos

Ingredients

• ✓ plain greek yogurt
• cooking spray
• cream-style corn
• corn muffin mix
• corn kernel
• egg
• chicken
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While casserole bakes, toss chicken with barbecue sauce.
5. 5 Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
6. 6 Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

By apk979

Ingredients

• ✓ plain greek yogurt
• cooking spray
• almond flour
• almond flour
• erythritol confectioners' sweetener
• baking powder
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions. Line the basket with parchment paper and spray with nonstick cooking spray.
2. 2 Place almond flour, Greek yogurt, 2 tablespoons sweetener, baking powder, cinnamon, vanilla extract, and salt in a bowl and mix well. Use your hands to make dough come together.
3. 3 Dust working area with flour and separate dough into 4 equal pieces, shape into balls. Cut each ball into 8 equal pieces using a bench scraper. Roll each piece in flour; roll in between your hands into a long, thin rope (the thinner the rope, the crispier they will be). Place all 8 ropes, one by one, in a circular mound into the prepared air fryer basket. Repeat with remaining dough balls. Spray each funnel cake with cooking spray.
4. 4 Air fry until golden brown, 5 to 6 minutes. Flip each funnel cake over, spray with cooking spray, and air fry an additional 3 to 4 minutes. Sprinkle with remaining 2 tablespoons sweetener.

By Yoly

Ingredients

• ✓ plain greek yogurt
• mustard
• lemon juice
• honey
• parsley
• dill
• salt
• black pepper
• onion powder
• chicken
• celery

Instructions

1. 1 Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy.
2. 2 Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.

By My Hot Southern Mess

Ingredients

• ✓ plain greek yogurt
• cooking spray
• hash brown potato
• cream of chicken soup
• colby-jack cheese
• sour cream
• butter
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
2. 2 Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
3. 3 Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.

By thedailygourmet

Ingredients

• ✓ plain greek yogurt
• cooking spray
• spaghetti squash
• butter
• shallot
• garlic
• pumpkin puree
• parmesan cheese
• truffle oil
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
2. 2 Place the squash halves cut-side down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
4. 4 Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.

By slm2923

Ingredients

• ✓ plain greek yogurt
• chicken breast
• mayonnaise
• avocado
• celery
• lime juice
• green onion
• garlic powder
• cilantro
• salt
• black pepper

Instructions

1. 1 Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.

By mylinda

Ingredients

• ✓ plain greek yogurt
• crabmeat
• egg
• red bell pepper
• green onion
• lemon zest
• black pepper
• breadcrumb
• cooking spray
• parsley
• basil
• lemon juice

Instructions

1. 1 Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
2. 2 Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
3. 3 Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
4. 4 Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

By Dannon Oikos

Ingredients

• ✓ plain greek yogurt
• rolled oat
• sunflower seed
• coconut
• brown sugar
• cinnamon
• salt
• peanut butter
• maple syrup
• coconut oil
• vanilla extract
• vanilla protein powder
• dark chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl.
3. 3 Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish.
4. 4 Bake in preheated oven until browned, about 15 minutes.

By Amy Gray-Hughes

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• white sugar
• parmesan cheese
• olive oil
• water
• cornmeal
• pizza sauce
• mozzarella cheese
• parmigiano-reggiano cheese
• pepperoni
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms.
2. 2 Clean off the spoon and mix the dough with your hands until it mostly comes together.
3. 3 Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don't be tempted yet to add more liquid.
4. 4 Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary.
5. 5 Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
6. 6 Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
7. 7 Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
8. 8 Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
9. 9 As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza.

By John Mitzewich

Ingredients

• ✓ plain greek yogurt
• salmon fillet
• aluminum foil
• red onion
• olive oil
• salt
• black pepper
• lemon
• pita flatbread
• romaine lettuce
• cherry tomato
• grape tomato
• basil
• dill weed

Instructions

1. 1 Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
2. 2 Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
3. 3 Stack flatbreads; wrap tightly in heavy duty aluminum foil.
4. 4 Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
5. 5 Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
6. 6 Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
7. 7 Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

By Reynolds KitchensR

Ingredients

• ✓ plain greek yogurt
• cumin
• coriander
• aleppo chile flake
• salt
• cayenne pepper
• cinnamon
• sumac
• ground lamb
• water
• bamboo skewer
• garlic
• parsley
• lemon juice
• water

Instructions

1. 1 Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
2. 2 Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
3. 3 Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
4. 4 Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
5. 5 Preheat an outdoor charcoal grill to medium-high heat.
6. 6 Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
7. 7 Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ plain greek yogurt
• bibb lettuce
• lemon juice
• black pepper
• salt
• cilantro
• parsley
• egg
• gluten-free bread crumb
• cayenne pepper
• cumin
• garlic
• celery
• orange bell pepper
• carrot
• onion
• olive oil
• olive oil cooking spray
• red lentil

Instructions

1. 1 Place lentils in a large saucepan and cover with cold water by 2 inches. Bring to a boil, then reduce the heat to medium and simmer until lentils are tender, about 10 minutes; drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper, and spray the paper with cooking spray.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and sauté until golden, about 6 minutes. Add carrots, bell pepper, celery, and about 2/3 of the garlic; sauté until carrots begin to soften, 5 to 7 minutes. Stir in cumin and cayenne pepper, then remove from the heat.
4. 4 Add lentils to the skillet, along with bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper; mix until well combined. Form mixture into eight patties and arrange on the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 30 minutes.
6. 6 When the burgers are almost finished, whisk yogurt, lemon juice, and remaining parsley and cilantro together in a small bowl.
7. 7 Place each burger onto a lettuce leaf and top with yogurt sauce.

By ChefLaura

Ingredients

• ✓ plain greek yogurt
• parsley
• lemon juice
• honey
• lemon zest
• almond
• parsley
• vegetable broth
• harissa
• red wine
• mushroom
• carrot
• garlic
• shallot
• black pepper
• salt
• paprika
• chickpea
• olive oil
• barley
• water

Instructions

1. 1 Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
2. 2 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.
3. 3 Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.
4. 4 Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.
5. 5 Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.
6. 6 Stir chickpeas into the mixture and add 1/4 cup parsley.
7. 7 Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.
8. 8 Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.
9. 9 Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.

By Laura Donahue