Type what you have

Ingredients

• ✓ yogurt
• ground beef
• green onion
• jalapeno pepper
• water
• taco seasoning mix
• cream of chicken soup
• mozzarella cheese
• corn tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
3. 3 In a medium bowl, mix together yogurt, condensed soup, and cheese.
4. 4 Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
5. 5 Bake in preheated oven for 20 to 30 minutes.

By Vanessa Robbins

Ingredients

• ✓ yogurt
• olive oil
• chili powder
• oregano
• cumin seed
• chipotle chile powder
• salt
• coriander
• lime
• tilapia fillet
• cream cheese
• garlic
• chipotle pepper in adobo sauce
• cumin
• olive oil
• corn tortilla

Instructions

1. 1 Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
2. 2 Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
4. 4 Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
5. 5 Serve on warm tortillas with chipotle spread.

By Mountain Girl

Ingredients

• ✓ yogurt
• flour tortilla
• olive oil
• tilapia fillet
• cumin
• sumac
• oregano
• cayenne pepper
• dill weed
• mayonnaise
• black pepper
• salt
• lime
• honey
• jalapeno pepper
• cilantro
• tomato
• cabbage

Instructions

1. 1 Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
2. 2 Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
3. 3 Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
4. 4 Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
5. 5 Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
6. 6 Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

By HAIDERZ

Ingredients

• ✓ yogurt
• salsa
• flour tortilla
• cheddar cheese
• garlic
• shrimp
• cooking spray
• black pepper
• garlic salt
• refried bean
• chipotle pepper in adobo sauce
• mayonnaise
• tomato
• chicken broth
• cumin
• garlic salt
• long-grain white rice
• onion
• vegetable oil

Instructions

1. 1 Cook rice: Heat oil in a saucepan over medium heat. Cook and stir onion in hot oil until tender. Add rice, garlic salt, and cumin. Cook and stir until rice is lightly toasted, about 5 minutes. Pour in broth and tomatoes; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, 15 to 20 minutes.
2. 2 While rice is cooking, make chipotle sauce: Stir together yogurt, mayonnaise, and chipotle peppers in a small bowl until smooth. Refrigerate until ready to use.
3. 3 Make refried beans: Stir together refried beans, garlic salt, and black pepper in a small saucepan over low heat. Cook, stirring occasionally, until heated through.
4. 4 Cook shrimp: Heat a skillet over medium-high heat; coat with cooking spray. Stir together shrimp and garlic in a large bowl until combined. Sauté shrimp mixture in the hot skillet until heated through and lightly browned.
5. 5 Assemble burritos: Place 1/4 cup cheese onto each warm tortilla. Lay shrimp evenly over cheese. Top each with about 1/4 cup beans and 1/4 cup rice. Drizzle with desired amount of chipotle sauce and salsa. Roll up burrito-style to serve.

By SHACKL

Ingredients

• ✓ yogurt
• pineapple
• carrot
• raisin

Instructions

1. 1 Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

By Tiffany

Ingredients

• ✓ yogurt
• mayonnaise
• ranch dressing mix
• parsley

Instructions

1. 1 In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

By Jackie

Ingredients

• ✓ yogurt
• mango chutney
• curry powder
• ginger root
• lime juice

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat

Ingredients

• ✓ yogurt
• pineapple tidbits
• pineapple juice
• raisin
• coconut
• honey
• carrot

Instructions

1. 1 Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.

By Bibi

Ingredients

• ✓ yogurt
• dijon mustard
• lemon juice
• dill
• honey
• salmon
• white wine
• shallot

Instructions

1. 1 Make the sauce: Blend yogurt, mustard, lemon juice, dill, and honey in a small bowl. Cover and refrigerate until salmon is ready.
2. 2 Make the salmon: Place salmon into a medium saucepan. Pour in wine, add just enough water to cover salmon, and sprinkle shallots over top. Cover and cook over medium heat until fish flakes easily with a fork, 10 to 12 minutes. Drain liquid.
3. 3 Serve salmon and shallots with sauce.

By Karena

Ingredients

• ✓ yogurt
• cucumber
• sour cream
• parsley
• cilantro
• cumin
• salt

Instructions

1. 1 In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

By Traci Poole

Ingredients

• ✓ yogurt
• chicken breast
• lemon juice
• onion juice
• olive oil
• garlic
• black pepper
• saffron

Instructions

1. 1 Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade; thread through skewers. Discard unused marinade.
4. 4 Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.

By cheekymonkeyj

Ingredients

• ✓ yogurt
• flour
• cornmeal
• white sugar
• baking soda
• salt
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking pan.
2. 2 Whisk flour, cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in yogurt and eggs until just combined; do not overmix. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the center springs back when lightly pressed, 20 to 25 minutes.

By Maria

Ingredients

• ✓ yogurt
• pasta
• butter
• garlic
• salt
• parsley
• pine nut
• butter

Instructions

1. 1 Cook the pasta in a large pot of boiling salted water until al dente.
2. 2 Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
3. 3 Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
4. 4 For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

By ALMA-LOU

Ingredients

• ✓ yogurt
• lemon
• garlic
• rosemary
• chile paste
• oregano
• salt
• black pepper
• cinnamon
• lamb loin chop

Instructions

1. 1 Whisk yogurt, lemon zest and juice, garlic, rosemary, chile paste, oregano, salt, pepper, and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours, or for best flavor, up to 10 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.
4. 4 Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ yogurt
• cauliflower
• garlic
• parmesan cheese
• parsley
• olive oil
• garlic powder
• garlic salt
• black pepper

Instructions

1. 1 Combine cauliflower and garlic cloves in a pot and cover with water. Bring to a boil; boil until cauliflower is tender, 10 to 15 minutes. Drain water.
2. 2 Blend cauliflower and garlic in a food processor. Add yogurt, Parmesan, parsley, oil, garlic powder, garlic salt, and pepper and blend again. Adjust seasonings to individual taste.

By Jackie

Ingredients

• ✓ yogurt
• lime
• tandoori masala powder
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
4. 4 Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
5. 5 Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

By John Mitzewich

Ingredients

• ✓ yogurt
• cucumber
• garlic
• shallot
• dill weed
• salt
• pepper

Instructions

1. 1 Stir yogurt, cucumbers, garlic, and shallot together in a medium bowl; season with dill, salt, and pepper. Refrigerate for at least 1 hour to blend flavors.

By SASHAYEGHI

Ingredients

• ✓ yogurt
• ground lamb
• bread
• raisin
• cilantro
• garlic
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet.
3. 3 Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.

By Spiderwoman77

Ingredients

• ✓ yogurt
• ground beef
• thyme
• salt
• pepper
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Mix ground beef, yogurt, thyme, salt, and pepper together in a bowl. Form mixture into eight equal patties, about 2 to 3 inches in diameter.
3. 3 Sandwich two patties around one slice cheese and seal the edges. Repeat with remaining patties and cheese.
4. 4 Arrange stuffed patties on the preheated grill over indirect heat. Cover and cook until no longer pink in the center and cheese is melted, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Marlies Monika

Ingredients

• ✓ yogurt
• active dry yeast
• sugar
• salt
• water
• all-purpose flour

Instructions

1. 1 Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
2. 2 Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
3. 3 Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
4. 4 Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

By sharwna

Ingredients

• ✓ yogurt
• potato
• sour cream
• chive
• salt
• black pepper

Instructions

1. 1 Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
2. 2 In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

By jen

Ingredients

• ✓ yogurt
• mayonnaise
• lime
• cilantro
• cayenne pepper
• salt
• corned beef
• flour tortilla
• coleslaw

Instructions

1. 1 Mix yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt together in a bowl until smooth. Set aside.
2. 2 Place corned beef in a saucepan over medium-low heat; cook, stirring occasionally, just until hot.
3. 3 While corned beef is warming, place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. Repeat to warm remaining tortillas.
4. 4 Arrange about 2 tablespoons coleslaw in the center of each tortilla; top each with about 3 tablespoons corned beef. Drizzle each taco with 2 tablespoons yogurt sauce; roll up to serve.

By PacNWCook

Ingredients

• ✓ yogurt
• chicken thigh
• orange marmalade
• red pepper flake
• paprika
• onion powder
• salt
• black pepper
• lemon
• garlic
• ginger
• peanut oil

Instructions

1. 1 Use a sharp knife to slice a criss-cross pattern (#) into the top of each chicken thigh. Place chicken, hatched-sides up, into a large glass or ceramic bowl.
2. 2 Add yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the chicken. Mix with a spatula until all ingredients are well mixed and chicken is completely covered in the marinade. The paprika will give the marinade a light red color; don't be alarmed. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
3. 3 Remove chicken from the marinade and let sit for 1 hour before frying.
4. 4 When ready to fry, heat 1 inch oil in a large frying pan to 375 degrees F (190 degrees C).
5. 5 Shake excess marinade off chicken; don't shake off too much though! Discard the remaining marinade. Add chicken to the hot oil with the hatched-sides down. Fry until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. A little black is good, it adds tons of flavor. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from the oil and allow to rest for 5 minutes before serving.

By Nick B

Ingredients

• ✓ yogurt
• walnut
• golden raisin
• dill
• mint
• salt
• black pepper
• cucumber

Instructions

1. 1 Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
2. 2 Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
3. 3 Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.

By Afiyet_olson

Ingredients

• ✓ yogurt
• white sugar
• salt
• cumin
• black pepper
• red chile pepper
• pomegranate
• mint

Instructions

1. 1 Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.

By Raysa

Ingredients

• ✓ yogurt
• cream of mushroom soup
• mayonnaise
• curry powder
• broad noodle
• broccoli floret
• chicken breast
• panko breadcrumb
• cheddar cheese
• swiss cheese
• canola oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Stir the soup with the yogurt, mayonnaise and curry powder (if using) in a large bowl until well combined. Stir in the noodles, broccoli and chicken until well coated.
2. 2 Transfer the noodle mixture to a greased 9 x 13-inch (3.5 L) casserole dish. Toss the breadcrumbs with the cheese and oil. Sprinkle evenly over the noodle mixture.
3. 3 Bake, covered, for 40 minutes or until hot and bubbly. Uncover and broil the top to brown the crumbs (if desired).

By NO YOLKS® Noodles

Ingredients

• ✓ yogurt
• mayonnaise
• lemon juice
• tarragon
• dill
• mozzarella cheese
• parmesan cheese
• salmon fillet

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray.
2. 2 Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
3. 3 Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

By sylvaere

Ingredients

• ✓ yogurt
• curry powder
• sugar
• vegetable oil
• onion
• lamb stew meat
• apricot
• kabob skewer

Instructions

1. 1 Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
2. 2 Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
3. 3 Preheat grill to medium heat and lightly oil grate.
4. 4 Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

By Brian Wilson

Ingredients

• ✓ yogurt
• broccoli
• olive oil
• onion
• carrot
• red bell pepper
• garlic
• ginger
• turmeric
• black pepper
• chicken broth

Instructions

1. 1 Remove broccoli florets from stems and set aside. Trim leaves and set aside. Cut away and discard the tough outer portion of the stems. Dice the remaining cores.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add onion, carrot, bell pepper, garlic, and ginger; saute until fragrant, 3 to 5 minutes. Add broccoli stems and leaves; saute for 1 more minute. Stir in broccoli florets. Add turmeric and cracked pepper; stir until vegetables are coated. Turn off Saute function and add broth.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and stir.
5. 5 Puree soup with an immersion blender until creamy. Stir in yogurt and serve, or cool and freeze.

By Buckwheat Queen

Ingredients

• ✓ yogurt
• tapioca flour
• water
• oil
• salt
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl.
2. 2 Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter.
3. 3 Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes.

By KJCarroll