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Make-Ahead Greek Yogurt Parfait
Breakfast American

Make-Ahead Greek Yogurt Parfait

4.3

Prep
10 min
Cook
Total
10 min

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

2-Ingredient Dough Bagels
Breakfast American

2-Ingredient Dough Bagels

4.3

Prep
20 min
Cook
25 min
Total
45 min

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

Carnation Chocolate Raspberry Breakfast Parfait
Breakfast

Carnation Chocolate Raspberry Breakfast Parfait

4.9

Prep
10 min
Cook
Total
10 min

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

2-Ingredient Dough Air Fryer Blueberry Bagels
Breakfast

2-Ingredient Dough Air Fryer Blueberry Bagels

5.0

Prep
15 min
Cook
15 min
Total
50 min

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

Spicy Gingerbread Overnight Oats
Breakfast

Spicy Gingerbread Overnight Oats

4.2

Prep
10 min
Cook
Total
490 min

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

Fresh Cherry Lemon Muffins
Breakfast American

Fresh Cherry Lemon Muffins

4.0

Prep
30 min
Cook
20 min
Total
55 min

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

Jumbo Carrot Protein Muffins
Breakfast American

Jumbo Carrot Protein Muffins

5.0

Prep
15 min
Cook
15 min
Total
40 min

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

Carrot-Walnut Muffins
Breakfast American

Carrot-Walnut Muffins

4.7

Prep
20 min
Cook
15 min
Total
35 min

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

Lighter Coffee Cake with Yogurt, Pecans, and Raisins
Breakfast American

Lighter Coffee Cake with Yogurt, Pecans, and Raisins

5.0

Prep
25 min
Cook
45 min
Total
75 min

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

Tzatziki Sauce
Pantry Greek

Tzatziki Sauce

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
  2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
  3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

Chicken Souvlaki with Tzatziki Sauce
Dinner Greek

Chicken Souvlaki with Tzatziki Sauce

4.7

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.
  3. 3 Prepare sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. Refrigerate sauce for flavors to blend, 1 to 2 hours.
  4. 4 Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  6. 6 Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side.
  7. 7 Serve with tzatziki sauce. Enjoy!

By Tanya Petkos Schroeder

Greek Meatballs with Green Beans and Tomatoes (Make-Ahead Freezer Meal)
Dinner Greek

Greek Meatballs with Green Beans and Tomatoes (Make-Ahead Freezer Meal)

5.0

Prep
25 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
  3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
  4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
  5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
  6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
  8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
  9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
  10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

Two-Ingredient Dough Air Fryer Pretzel Bites

Two-Ingredient Dough Air Fryer Pretzel Bites

4.5

Prep
10 min
Cook
9 min
Total
19 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Dust a cutting board with self-rising flour.
  2. 2 Place Greek yogurt in a bowl. Add 1 1/4 cups self-rising flour and stir until mixture forms a ball. Turn out ball onto the cutting board and knead until smooth.
  3. 3 Cut dough into 4 equal portions. Roll each portion into ropes. Cut one rope into 1-inch pieces and place pieces in the basket of the air fryer.
  4. 4 Cook for 3 minutes. Shake and cook 3 additional minutes. Brush each pretzel bite with melted butter and cook 3 minutes more.
  5. 5 Transfer pretzel bites to the prepared baking sheet using tongs. Brush with melted butter again and sprinkle with kosher salt. Repeat with remaining ropes.

By Soup Loving Nicole

Creamy Mustard Yogurt Sauce

Creamy Mustard Yogurt Sauce

3.8

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

By Jimmy Simian

Two-Ingredient Pizza Dough
Dinner Italian

Two-Ingredient Pizza Dough

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
  2. 2 Mix flour and Greek yogurt together in a bowl to form a dough; transfer to a work surface floured with self-rising flour.
  3. 3 Knead dough, adding more flour as needed to keep dough from being too sticky, about 8 to 10 minutes.
  4. 4 Spray a 12-inch pizza pan with cooking spray and spread dough to the edges of the pan.
  5. 5 Bake pizza crust in preheated oven for 5 to 7 minutes; add your favorite toppings and return to the preheated oven.
  6. 6 Bake until crust is lightly browned, 5 to 7 minutes more.
  7. 7 Enjoy!

By Michele Leigh Pinette Pierce

Quick Curried Cauliflower
Dinner

Quick Curried Cauliflower

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Core cauliflower, leaving enough core that it remains whole.
  2. 2 Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
  3. 3 Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
  4. 4 Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
  5. 5 Cut in quarters and serve.

By Griz

Two-Ingredient Dough Soft Pretzels
Snack

Two-Ingredient Dough Soft Pretzels

4.4

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring 6 cups of water to a low boil in a large pot. Add baking soda.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. 3 Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
  4. 4 Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
  5. 5 One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
  6. 6 Transfer to the prepared baking sheet.
  7. 7 Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

By Annie Campbell

Two-Ingredient Air Fryer Bagels
Bread & Baking American

Two-Ingredient Air Fryer Bagels

4.5

Prep
15 min
Cook
15 min
Total
45 min

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

Healthy Peanut Butter Mousse
Snack

Healthy Peanut Butter Mousse

4.3

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Microwave peanut butter in a microwave-safe bowl until liquid and smooth, about 20 seconds.
  2. 2 Stir Greek yogurt into the peanut butter with a spoon until smooth, scraping off any peanut butter stuck to the spoon. Stir in stevia and vanilla extract. Fold in chocolate chips.

By Sarah

2-Ingredient Dough Garlic Knots
Appetizer

2-Ingredient Dough Garlic Knots

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more 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 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  3. 3 Combine melted butter, garlic, parsley, and salt in a small bowl.
  4. 4 Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.
  5. 5 Move the knots to the prepared baking sheet and brush with garlic butter.
  6. 6 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Brush with remaining garlic butter, garnish with more parsley, and serve warm.

By Annie Campbell