Type what you have

Ingredients

• ✓ greek yogurt
• chicken breast
• chicken broth
• onion
• jalapeno pepper
• chorizo sausage
• saffron
• vegetable oil
• flour tortilla
• lime

Instructions

1. 1 Combine chicken, chicken broth, onion, and jalapenos in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.
3. 3 Mix yogurt and saffron together in an electric blender or food processor until blended and saffron starts to turn the yogurt yellow. Place in the refrigerator until chicken is done.
4. 4 Lightly oil a pan placed over medium heat. Fry tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.
5. 5 Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cut up chicken breast. Place some onto each tortilla with some of the cooked onion and jalapenos. Drizzle with saffron yogurt sauce. Serve with lime wedges.

By Genii Tully

Ingredients

• ✓ greek yogurt
• cooking spray
• corn tortilla
• black bean
• spinach
• cilantro
• black bean salsa
• corn salsa
• cumin
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
3. 3 Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.

By KIMBERMARIE

Ingredients

• ✓ greek yogurt
• corn
• olive oil
• chili powder
• cumin
• salt
• black pepper
• cotija cheese
• lime
• cilantro

Instructions

1. 1 Run a knife down the ears of corn to remove the kernels.
2. 2 Heat oil in a nonstick skillet over medium-high heat. Add corn kernels. Sprinkle with chili powder, cumin, salt, and pepper. Stir in 3 tablespoons cotija cheese and yogurt. Mix well. Squeeze juice from 1/2 of the lime on top. Continue to stir until kernels are cooked through, about 8 minutes total.
3. 3 Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.

By Buckwheat Queen

Ingredients

• ✓ greek yogurt
• red cabbage
• rice wine vinegar
• white sugar
• salt
• mexicorn
• black bean
• lime juice
• chive
• cumin seed
• salt
• avocado
• yellow corn taco shell

Instructions

1. 1 In a medium bowl, combine cabbage, vinegar, salt, and sugar. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine.
2. 2 Combine Mexicorn®, black beans, lime juice, 2 tablespoons chopped chives, ground cumin, and kosher salt in a small bowl. Mix well to combine.
3. 3 Halve each avocado lengthwise, peel, and remove pits. Cut each half into 3 wedges (24 pieces total).
4. 4 Place 2 wedges of avocado into each taco shell. Top with Mexicorn-black bean mixture, quick pickled cabbage, Greek yogurt, and remaining chives. Serve immediately.

By Ortega

Ingredients

• ✓ greek yogurt
• cheddar cheese
• flour tortilla
• cumin
• garlic powder
• chili powder
• oregano
• lime juice
• hot pepper sauce
• milk
• green chile
• tomato
• cream of chicken soup
• taco seasoning
• chicken breast
• red bell pepper
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.
2. 2 Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is golden brown, about 30 minutes.

By SKBrown617

Ingredients

• ✓ greek yogurt
• tomato
• flour tortilla
• corn tortilla
• cilantro
• carrot
• red cabbage
• green cabbage
• paprika
• cumin
• avocado oil
• honey powder
• lime juice
• salt
• chipotle hot sauce
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• lime juice
• tilapia fillet

Instructions

1. 1 Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
2. 2 Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
3. 3 When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
5. 5 Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
7. 7 Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
8. 8 Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

By Donna B McClure

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
• salmon fillet
• salt
• dill weed
• butter
• bread
• jalapeno pepper jelly

Instructions

1. 1 Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
2. 2 Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

By George Bacon Jr

Ingredients

• ✓ greek yogurt
• potato
• mayonnaise
• mustard
• salt
• black pepper
• cauliflower rice
• parsley

Instructions

1. 1 Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
2. 2 Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.

By coweed

Ingredients

• ✓ greek yogurt
• egg substitute
• hot sauce
• hot sauce
• panko bread crumb
• paprika
• garlic pepper seasoning
• cayenne pepper
• chicken breast

Instructions

1. 1 Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl.
2. 2 Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl.
3. 3 Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture.
4. 4 Arrange coated chicken strips in a single layer in an air fryer. Cook until evenly browned, about 8 minutes per side.

By Nekmor

Ingredients

• ✓ greek yogurt
• butter
• mushroom
• onion
• chicken stock
• all-purpose flour
• cream cheese
• chicken

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Sauté mushrooms and onions in hot butter until soft and caramelized, about 5 minutes. Pour 1/2 cup stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
2. 2 Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Pour in remaining 1 1/2 cups stock; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
3. 3 Whisk yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

By DesertWanderer

Ingredients

• ✓ greek yogurt
• iceberg lettuce
• red apple
• red grape
• galia melon
• pomegranate seed
• orange juice concentrate

Instructions

1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Ingredients

• ✓ greek yogurt
• avocado
• lime
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

By Stirs and Stripes

Ingredients

• ✓ greek yogurt
• cornish game hen
• lemon juice
• paprika
• olive oil
• garlic salt
• thyme
• black pepper
• oregano
• rosemary
• savory

Instructions

1. 1 Place Cornish game hens in a large resealable plastic bag.
2. 2 Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.
3. 3 Preheat grill for low heat and lightly oil the grate.
4. 4 Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.
5. 5 Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.

By Shyla Lane

Ingredients

• ✓ greek yogurt
• pumpkin
• chicken broth
• sugar
• salt
• black pepper

Instructions

1. 1 Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
2. 2 Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
3. 3 Ladle into bowls and serve with a dollop of Greek yogurt.

By Allrecipes Member

Ingredients

• ✓ greek yogurt
• mayonnaise
• cilantro
• apple cider vinegar
• garlic powder
• onion powder
• cumin
• kosher salt
• shrimp
• olive oil
• taco seasoning
• flour tortilla
• cabbage

Instructions

1. 1 Combine yogurt, mayonnaise, cilantro, vinegar, garlic powder, onion powder, cumin, and salt in a small bowl. Stir until evenly combined and set aside.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Pat shrimp dry using a paper towel and place into a bowl. Add olive oil and taco seasoning. Stir until evenly combined.
4. 4 Place shrimp in the basket of the preheated air fryer and cook for 4 minutes. Shake and cook for 3 minutes more.
5. 5 Place tortillas on serving plates. Divide cabbage and shrimp between the tortillas. Top with reserved sauce and serve.

By Soup Loving Nicole

Ingredients

• ✓ greek yogurt
• egg
• harissa paste
• garlic salt
• cumin
• paprika
• black pepper

Instructions

1. 1 Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
2. 2 Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
3. 3 Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ greek yogurt
• cooking spray
• parmesan cheese
• seasoned salt
• garlic powder
• black pepper
• chicken breast
• bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
2. 2 Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
3. 3 Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
4. 4 Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

By Jules

Ingredients

• ✓ greek yogurt
• pink salmon
• celery
• mustard
• lemon juice
• garlic powder
• salt
• black pepper
• paprika
• onion
• gluten-free bread
• avocado
• spinach

Instructions

1. 1 Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
3. 3 Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

By Dee Sweets

Ingredients

• ✓ greek yogurt
• canola oil
• turkey sausage
• tomato
• green chile
• campanelle pasta
• chicken broth
• onion powder
• garlic powder
• black pepper
• monterey jack cheese

Instructions

1. 1 Heat oil in a skillet over medium heat. Add sausage, diced tomatoes and green chiles, campanelle, chicken broth, Greek yogurt, onion powder, garlic powder, and pepper. Stir and bring to a boil.
2. 2 Reduce heat to low, cover, and simmer until pasta is tender yet firm to the bite, 15 to 20 minutes. Remove from the heat and stir in 1/2 of the Monterey Jack cheese. Sprinkle remaining cheese on top and serve.

By apk979

Ingredients

• ✓ greek yogurt
• butter
• vegetable oil
• onion
• sweet pea
• spinach
• lemon juice
• thyme
• chicken broth
• heavy cream
• sour cream
• garlic crouton

Instructions

1. 1 Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
2. 2 Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
3. 3 Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

By Del Monte

Ingredients

• ✓ greek yogurt
• quinoa
• water
• tahini
• lemon juice
• garlic
• water
• kosher salt
• lacinato kale
• carrot
• chickpea
• cherry
• olive oil
• salmon fillet

Instructions

1. 1 Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside.
2. 2 Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside.
3. 3 Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat.
4. 4 Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate.
5. 5 Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.

By TheOtherJuliaGulia

Ingredients

• ✓ greek yogurt
• ✓ greek yogurt
• cucumber
• onion
• cabbage
• pita bread
• cooking oil
• salt
• white pepper
• garlic
• lemon juice
• tahini
• chicken breast
• cinnamon
• black pepper
• white pepper
• garlic
• soy sauce
• barbecue sauce
• white vinegar
• chile sauce

Instructions

1. 1 Combine 3 tablespoons Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 teaspoon white pepper, black pepper, and cinnamon in a bowl; add chicken. Marinate chicken in the refrigerator for at least 30 minutes.
2. 2 Mix 1/2 cup Greek yogurt, tahini, lemon juice, chopped garlic, 1/2 teaspoon white pepper, and salt in a bowl until sauce is smooth.
3. 3 Heat cooking oil in a skillet or wok over high heat; add chicken. Cook and stir until chicken is no longer pink in the center and juices run clear, 12 to 15 minutes.
4. 4 Toast pita bread on a flat pan or skillet over medium heat until golden, 1 to 2 minutes per side.
5. 5 Spread sauce on pita bread (or make pocket in the pita and spread sauce inside). Layer chicken, cabbage, onion, and pickles over sauce. Fold or wrap sandwiches with aluminum foil or parchment paper.

By Zainab Pervaiz

Ingredients

• ✓ greek yogurt
• chicken breast
• garlic
• lemon juice
• cinnamon
• oregano
• salt
• nutmeg
• clove

Instructions

1. 1 Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.

By Rebekah Rose Hills

Ingredients

• ✓ greek yogurt
• vegetable oil
• chicken breast
• onion
• garlic
• salt
• black pepper
• all-purpose flour
• chicken broth
• almond milk
• basil
• oregano
• nutmeg
• rotini pasta
• parmigiano-reggiano cheese

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
2. 2 Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
3. 3 Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.

By Kim

Ingredients

• ✓ greek yogurt
• egg
• honey
• panko bread crumb
• parmesan cheese
• asparagus
• mustard
• cayenne pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine egg and honey in a long, narrow dish and beat together. Combine panko and Parmesan cheese in a separate plate. Coat each asparagus stalk in egg mixture and roll in panko mix to coat.
3. 3 Place 6 spears in the air fryer and cook to desired brownness, 4 to 6 minutes. Repeat with remaining spears.
4. 4 Combine mustard, yogurt, and cayenne pepper in a small bowl. Serve dipping sauce alongside asparagus spears.

By Soup Loving Nicole

Ingredients

• ✓ greek yogurt
• butter
• yellow onion
• tomato paste
• salt
• garlic
• cumin
• cayenne pepper
• chicken broth
• red lentil
• celery
• carrot
• mint
• salt
• lemon
• lemon zest

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Add onion, tomato paste, and salt to melted butter. Cook, stirring often, until onion softens and tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
2. 2 Add garlic, cumin, and cayenne pepper; cook and stir for 2 minutes. Stir in broth and bring to a boil. Stir in lentils, celery, and carrot. Reduce heat to medium-low and simmer, stirring occasionally, until lentils and vegetables are very tender, 30 to 40 minutes.
3. 3 Meanwhile, make lemon-mint yogurt: Grind mint and salt in a mortar and pestle to a paste. Add yogurt, lemon juice, and zest; stir together until combined. Refrigerate until ready to serve.
4. 4 Taste soup for seasoning. Use an immersion blender to purée about 1/2 of the soup to achieve a creamier texture. Serve hot with spoonfuls of lemon-mint yogurt.

By John Mitzewich

Ingredients

• ✓ greek yogurt
• tomato paste
• onion
• garlic
• curry powder
• ginger
• chicken breast
• salt
• black pepper
• sriracha sauce

Instructions

1. 1 Combine yogurt, tomato paste, onion, garlic, curry powder, ginger, salt, and pepper in the slow cooker. Add chicken breasts and mix with yogurt sauce.
2. 2 Cook on Low until chicken is tender and cooked through, about 8 hours. Shred with 2 forks.

By Jeannine Cauthen

Ingredients

• ✓ greek yogurt
• avocado oil cooking spray
• chicken breast
• mixed vegetable
• cream of chicken soup
• salt
• black pepper
• cheddar cheese
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch baking dish with cooking spray.
2. 2 Combine chicken, vegetables, soup, yogurt, salt, and black pepper in a bowl; pour into the prepared baking dish. Top with Cheddar cheese, then sprinkle crushed crackers on top; spritz with avocado oil.
3. 3 Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil, then broil until crackers golden brown, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ greek yogurt
• olive oil
• zucchini squash
• garlic
• marinara sauce
• italian seasoning
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
3. 3 Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
4. 4 Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.

By Jennyslocks