Type what you have

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
• 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
• pita bread
• olive oil
• chicken breast
• onion
• garlic
• tomato puree
• cumin
• salt
• black pepper
• butter
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet.
2. 2 Bake pitas in the preheated oven until lightly toasted; cut into bite-sized pieces and keep warm.
3. 3 Heat oil in a skillet over medium heat. Stir in chicken, onion, and garlic; cook until chicken is cooked through and juices run clear, about 10 minutes. Mix in tomato purée; season with cumin, salt, and pepper. Continue to cook and stir for a few minutes.
4. 4 Arrange toasted pita pieces in a serving dish. Drizzle with melted butter and top with chicken mixture. Garnish with yogurt and parsley to serve.

By GATOULA

Ingredients

• ✓ greek yogurt
• olive oil
• onion
• garlic
• carrot
• tomato paste
• chile pepper
• salt
• water
• lentil
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
2. 2 Meanwhile, combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.
3. 3 Serve carrots and lentils with a spoonful of Greek yogurt.

By Ellen Janet Nestler

Ingredients

• ✓ greek yogurt
• ✓ greek yogurt
• pita bread
• tomato
• cucumber
• romaine lettuce
• salt
• garlic powder
• dill weed
• garlic
• lemon juice
• olive oil
• chicken breast
• clove
• nutmeg
• salt
• oregano
• cinnamon
• lemon juice
• garlic

Instructions

1. 1 Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
3. 3 While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
4. 4 Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

By Rebekah Rose Hills

Ingredients

• ✓ greek yogurt
• black pepper
• salt
• flour
• spinach
• linguine pasta
• lentil
• mint
• cilantro
• parsley
• scallion
• vegetable stock
• turmeric
• garlic
• yellow onion
• mint
• red onion
• olive oil
• kidney bean
• chickpea

Instructions

1. 1 Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
3. 3 Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
4. 4 Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
5. 5 Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
6. 6 Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
7. 7 Serve soup with yogurt and fried red onions.

By AlliePeacock

Ingredients

• ✓ greek yogurt
• cayenne pepper
• salt
• garlic
• lemon juice
• cucumber
• egg
• all-purpose flour
• baking powder
• red pepper flakes
• kosher salt
• cumin
• lemon
• garlic
• parsley
• cilantro
• onion
• chickpea
• olive oil
• cooking spray

Instructions

1. 1 Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
2. 2 Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
3. 3 Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
4. 4 Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
5. 5 Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
6. 6 Serve falafel with yogurt sauce.

By Wyome

Ingredients

• ✓ greek yogurt
• cucumber
• lemon juice
• garlic powder
• sugar
• lemon zest
• mint
• dill
• jalapeno pepper
• parsley
• green onion
• garlic
• chickpea
• egg
• lemon juice
• lemon zest
• greek seasoning
• cumin
• salt
• paprika
• black pepper
• chile powder
• chickpea flour
• olive oil

Instructions

1. 1 Stir yogurt, cucumber, lemon juice, garlic powder, sugar, lemon zest, mint, and dill together in a bowl. Adjust seasonings to taste and refrigerate tzatziki until ready to serve with falafel.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Combine jalapeno peppers, parsley, green onions, and garlic in a food processor. Pulse until finely chopped and fully blended. Scrape mixture down and add chickpeas. Pulse several times until just blended and chickpeas are broken up, but texture is still rough; do not overblend. Transfer mixture to a large bowl.
4. 4 Add eggs, lemon juice, lemon zest, Greek seasoning, cumin, 1/2 tablespoon salt, paprika, pepper, and chili powder to the chickpea mixture. Stir with a spatula until fully incorporated. Add chickpea flour a few tablespoons at a time and stir; the final mixture should be wet, but not falling apart when handled. Place bowl in the freezer, uncovered, to firm up mixture, 10 to 15 minutes.
5. 5 Line a rimmed baking sheet with parchment paper and brush with some olive oil.
6. 6 Remove chickpea mixture from freezer and form into 20 to 24 small balls and place on the prepared baking sheet. Brush falafel with remaining olive oil and sprinkle with remaining salt.
7. 7 Bake in the preheated oven until falafel are dry and slightly darker brown in color, about 45 minutes. Turn on the broiler and continue baking until tops are crisp, 5 to 7 minutes. Serve with tzatziki.

By Bradley Wiles

Ingredients

• ✓ greek yogurt
• cayenne pepper
• salt
• water
• garlic
• lemon juice
• mint leaves
• sesame seed
• phyllo dough
• butter
• water
• plain greek yogurt
• egg
• water
• tomato sauce
• allspice
• cayenne pepper
• black pepper
• paprika
• cinnamon
• coriander
• cumin
• pine nut
• currant
• garlic
• ground lamb
• salt
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
2. 2 Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
3. 3 In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
5. 5 Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
6. 6 Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
7. 7 Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
8. 8 Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
9. 9 Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

By John Mitzewich

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
• 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
• 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