Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ greek yogurt
• lemon juice
• sriracha sauce
• apple cider vinegar
• garlic powder
• cumin
• carrot
• olive oil
• salt
• pepper
• cilantro

Instructions

1. 1 Combine yogurt, lemon juice, Sriracha, vinegar, garlic powder, and cumin in a small bowl. Set aside.
2. 2 Brush carrots with olive oil and season with salt and pepper.
3. 3 Preheat an outdoor grill for low heat and lightly oil the grate.
4. 4 Cook carrots for 5 minutes. Flip and cook until tender but not mushy, about 3 more minutes. Transfer to a serving plate and spoon the yogurt sauce on top. Garnish with cilantro and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ greek yogurt
• mayonnaise
• white wine vinegar
• honey
• poppy seed
• salt
• black pepper
• chicken
• celery
• pecan
• peach
• boston lettuce

Instructions

1. 1 Whisk yogurt, mayonnaise, vinegar, honey, poppy seeds, salt, and black pepper together in a large bowl until well combined. Stir in chicken, celery, pecans, and peach until well-coated and combined.
2. 2 Serve on lettuce leaves.

By thedailygourmet

Ingredients

• ✓ greek yogurt
• whipping cream
• red curry paste
• honey
• ham
• potato
• leek
• salt
• black pepper
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Stir together whipping cream, yogurt, curry paste, and honey; pour half into the dish. Arrange ham, potatoes, and leek in an overlapping layer, then top with remaining whipping cream mixture. Sprinkle with salt, 1/2 teaspoon pepper, and cheese.
3. 3 Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking until potatoes are tender and top is golden brown, about 20 minutes more. Let stand for 15 minutes. Garnish with remaining black pepper and green onion.

By Allrecipes Allstars

Ingredients

• ✓ greek yogurt
• beef skirt steak
• olive oil
• steak seasoning
• romaine
• corn kernel
• avocado
• sweet pepper
• grape tomato
• cilantro
• lime juice
• salt

Instructions

1. 1 Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.
2. 2 Remove steak and let cool slightly. Slice or pull apart with forks.
3. 3 Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.
4. 4 Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.
5. 5 Place steak pieces onto the salad and drizzle dressing on top.

By dompdx

Ingredients

• ✓ greek yogurt
• chicken breast
• asiago cheese
• mayonnaise
• white wine
• oregano
• garlic powder
• onion powder
• nutmeg
• black pepper
• balsamic vinegar
• asiago cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

By Kim

Ingredients

• ✓ greek yogurt
• butternut squash
• sweet onion
• olive oil
• salt
• black pepper
• soy chorizo
• cilantro
• green salsa
• corn tortilla
• mexican cheese blend
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
3. 3 Roast in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
5. 5 Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
6. 6 Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
7. 7 Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

By blackberry

Ingredients

• ✓ greek yogurt
• avocado
• onion
• garlic
• chicken broth
• half-and-half
• lemon juice
• sriracha sauce
• salt
• black pepper
• corn kernel
• shrimp

Instructions

1. 1 Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
2. 2 Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
3. 3 Ladle the soup into bowls. Garnish each serving with a single shrimp.

By lutzflcat

Ingredients

• ✓ greek yogurt
• cooking spray
• malt vinegar and sea salt chips
• egg white
• cod
• coleslaw mix
• green onion
• honey mustard
• apple cider vinegar
• celery seed
• salt
• black pepper
• slider bun

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
2. 2 Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
3. 3 Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
4. 4 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
5. 5 While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
6. 6 Place a piece of fish on the bottom half of each slider bun and top with coleslaw.

By Soup Loving Nicole

Ingredients

• ✓ greek yogurt
• roasted red pepper
• balsamic vinegar
• basil
• salt
• black pepper
• garlic powder
• garlic powder
• onion powder
• salt
• black pepper
• chicken tender
• panko
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Make the dipping sauce: Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and garlic powder in a mini food processor. Blend until smooth, then refrigerate until ready to use.
3. 3 Make the chicken tenders: In a small bowl, combine garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly.
4. 4 Toast panko in a skillet over medium-high heat until golden brown, 4 to 5 minutes. Transfer to a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders onto the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

By France Cevallos

Ingredients

• ✓ greek yogurt
• olive oil
• carrot
• onion
• garlic
• coriander
• cumin
• chicken bone broth
• parsley
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
2. 2 Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
3. 3 Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

By Crystal Russell Gates

Ingredients

• ✓ greek yogurt
• olive oil
• fettuccine pasta
• sour cream
• sun-dried tomato
• garlic
• tomato
• sugar
• tomato paste
• salt
• black pepper
• spinach
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
2. 2 Mix together Greek yogurt and sour cream in a small bowl.
3. 3 Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
4. 4 Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

By ybseball

Ingredients

• ✓ greek yogurt
• green onion
• garlic scape
• olive oil
• lettuce
• rainbow chard
• kale
• vegetable broth
• savory
• marjoram
• salt
• black pepper
• italian seasoning

Instructions

1. 1 Puree green onions and garlic scapes in a food processor.
2. 2 Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
3. 3 Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
4. 4 Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.

By Bleuberet

Ingredients

• ✓ greek yogurt
• egg
• avocado
• olive oil
• garlic
• lemon pepper seasoning
• cabbage
• onion
• sunflower seed
• broccoli floret
• lemon juice
• salt
• black pepper

Instructions

1. 1 Mash eggs, avocado, olive oil, garlic, and lemon-pepper seasoning together in a bowl until sauce is smooth. Add cabbage and Greek yogurt to sauce and toss until evenly coated. Mix onion, sunflower seeds, and broccoli into cabbage mixture until evenly coated. Mix lemon juice, salt, and pepper into slaw. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By pho1962

Ingredients

• ✓ greek yogurt
• cooking spray
• green onion
• lime juice
• kosher salt
• black pepper
• coleslaw mix
• sweet potato
• olive oil
• chili powder
• whitefish
• egg
• water
• puffed corn cereal
• corn flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
2. 2 Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
3. 3 Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
4. 4 Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
5. 5 Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

By oldmanwendel

Ingredients

• ✓ greek yogurt
• cooking spray
• elbow macaroni
• prosciutto
• butter
• all-purpose flour
• garlic powder
• cumin
• red pepper flake
• black pepper
• cream cheese
• gruyere cheese
• cheddar cheese
• spinach

Instructions

1. 1 Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.
3. 3 While the macaroni is cooking, place prosciutto on the prepared baking pan.
4. 4 Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.
5. 5 Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.
6. 6 Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.
7. 7 Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.
8. 8 Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.

By Katie Mancuso

Ingredients

• ✓ greek yogurt
• potato
• kosher salt
• cream cheese
• buttermilk
• butter
• seafood seasoning
• garlic powder
• onion powder
• salt
• black pepper
• crabmeat
• cheddar cheese
• monterey jack cheese
• chive

Instructions

1. 1 Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
2. 2 Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
5. 5 Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
6. 6 Top with chives just before serving.

By Donna B McClure

Ingredients

• ✓ greek yogurt
• chicken thigh
• salt
• black pepper
• olive oil
• onion
• baby bella mushroom
• garlic
• chicken broth
• white wine
• sherry
• dill
• dijon mustard
• butter
• flour

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
3. 3 Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
4. 4 Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
5. 5 Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
6. 6 Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

By lutzflcat

Ingredients

• ✓ greek yogurt
• olive oil
• lemon juice
• garlic
• oregano
• coriander
• kosher salt
• black pepper
• chicken thigh
• sriracha sauce
• garlic
• butter
• turmeric
• cumin
• long-grain rice
• chicken broth

Instructions

1. 1 Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender. Blend until marinade is smooth; season with salt and pepper. Place chicken thighs in a resealable plastic bag; pour in marinade and seal the bag. Refrigerate for 3 to 4 hours.
2. 2 Make yogurt sauce: Whisk together yogurt, sriracha sauce, and garlic in a small bowl. Season with salt and pepper. Refrigerate for 1 hour.
3. 3 Heat a large skillet over medium-high heat. Remove chicken from marinade and pat dry with paper towels; discard excess marinade. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to rest for 5 to 10 minutes, then chop into chunks.
4. 4 Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes. Remove the pot from heat and let stand, covered, for 15 minutes.
5. 5 Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

By duckman

Ingredients

• ✓ greek yogurt
• flour tortilla
• garlic powder
• salt
• paprika
• cumin
• lime juice
• tilapia fillet
• cabbage
• ancho chile powder
• salt
• hot sauce
• cilantro
• rice vinegar
• red onion
• lime juice
• mayonnaise
• cooking spray

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
2. 2 Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
3. 3 Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
4. 4 Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
5. 5 Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
6. 6 Spoon the cooked tilapia onto each tortilla and top with the slaw.

By Kristy

Ingredients

• ✓ greek yogurt
• tomato
• avocado
• flour tortilla
• oil
• cayenne pepper
• cornstarch
• all-purpose flour
• oregano
• cumin
• cilantro
• salt
• white fish
• salt
• chipotle pepper
• adobo sauce
• red wine vinegar
• chipotle pepper in adobo sauce
• cilantro
• coleslaw mix

Instructions

1. 1 Make chipotle slaw: Mix together coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt in a large bowl until well combined. Set aside in the refrigerator.
2. 2 Make tacos: Cut fillets into 2-ounce portions. Season with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, cayenne, and remaining 1 teaspoon salt in a shallow dish.
3. 3 Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
4. 4 Meanwhile, heat 1-inch oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Fry coated fish in hot oil until golden and fish flakes easily with a fork, about 3 minutes per side. Drain on a paper towel-lined plate.
6. 6 To assemble, top each tortilla with a fried fillet, 1/4 cup slaw, and slices of avocado and tomato.

By miss_maya

Ingredients

• ✓ greek yogurt
• cilantro
• green onion
• white vinegar
• water
• hummus
• quinoa
• water
• chickpea
• green chile
• tomato
• black pepper
• salt
• cayenne pepper
• coriander
• cumin
• paprika
• garlic
• onion
• black pepper
• salt
• olive oil
• cherry tomato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.
3. 3 Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
4. 4 Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.
5. 5 While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
6. 6 Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
7. 7 Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

By kyradornish

Ingredients

• ✓ greek yogurt
• oregano
• feta cheese
• red wine vinegar
• olive oil
• black olive
• red onion
• cucumber
• tomato
• salt
• oregano
• mint leaves
• cucumber
• sea salt
• olive oil
• potato
• red onion
• zucchini
• eggplant
• salt
• bay leaf
• rosemary
• garlic
• lamb leg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions on the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the cuts. Season well with salt all over.
3. 3 Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
4. 4 Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
5. 5 Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
6. 6 Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
7. 7 Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
8. 8 Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

By Try This Recipe!

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