Type what you have

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• cooking spray

Instructions

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

By Michele Leigh Pinette Pierce

Ingredients

• ✓ plain greek yogurt
• cauliflower
• mayonnaise
• curry powder

Instructions

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

By Griz

Ingredients

• ✓ plain greek yogurt
• parmesan cheese
• panko bread crumb
• ranch dressing mix
• garlic powder
• yellow mustard
• black pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir yogurt, Parmesan cheese, bread crumbs, dressing mix, garlic powder, mustard, and pepper together in a bowl. Spread yogurt mixture over each chicken breast to coat completely. Place coated chicken into a baking dish.
3. 3 Bake in the preheated oven for 20 minutes. Turn on the broiler and broil, turning once, until bread crumbs are toasted and chicken breasts are no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By phosmane

Ingredients

• ✓ plain greek yogurt
• cilantro
• lemon juice
• garlic
• kosher salt
• cumin
• cayenne pepper
• black pepper
• chicken thigh

Instructions

1. 1 Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
2. 2 Let chicken marinate in the refrigerator, 3 to 8 hours.
3. 3 Bring chicken to room temperature, about 30 minutes. Pour off marinade.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

By yumster

Ingredients

• ✓ plain greek yogurt
• vegetable broth
• arborio rice
• jalapeno pepper
• vegetable oil
• pepper jack cheese

Instructions

1. 1 Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
2. 2 Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
3. 3 Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
4. 4 Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
5. 5 Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ plain greek yogurt
• penne pasta
• pea
• cheddar cheese
• bacon
• bell pepper
• onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
2. 2 Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

By Laura Miller

Ingredients

• ✓ plain greek yogurt
• sweet potato
• cinnamon
• ginger
• nutmeg
• kosher salt
• black pepper
• brown sugar

Instructions

1. 1 Preheat oven 400 degrees F.
2. 2 Scrub sweet potatoes and then oven roast, skin on for 40-45 minutes or until soft to the touch. Cool slightly. Gently cut the top third off the sweet potatoes and scoop filing into a bowl. Reserve skins if using.
3. 3 Mash potatoes with a fork. Add yogurt and spices and mix well. Spoon filling back into the skins or into 6 lightly buttered ramekins. Sprinkle each with 1 tsp. brown sugar.
4. 4 Set to bake for 15-18 minutes or until heated through.

By Dannon Oikos

Ingredients

• ✓ plain greek yogurt
• russet potato
• sweet potato
• broccoli
• olive oil
• kosher salt
• plant-based protein starter
• black bean
• cheddar cheese
• red onion
• bbq sauce
• chive
• jalapeno pepper

Instructions

1. 1 Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
2. 2 Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
3. 3 Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
4. 4 Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
5. 5 On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

By Allrecipes Member

Ingredients

• ✓ plain greek yogurt
• green bell pepper
• olive oil
• chicken breast
• taco seasoning mix
• red onion
• garlic
• black bean
• tomato sauce
• cauliflower rice
• cheddar cheese
• cilantro
• lime juice
• taco seasoning mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
3. 3 Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
4. 4 Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
5. 5 Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
6. 6 Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
7. 7 Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

By Nicole Sprinkle

Ingredients

• ✓ plain greek yogurt
• buttercup squash
• yellow squash
• sweet potato
• nectarine
• orange bell pepper
• cucumber
• onion
• salt
• cinnamon
• nutmeg
• black pepper
• chicken broth
• pecorino romano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash face-down in a baking dish; pour water into dish around squash.
3. 3 Bake in the preheated oven until tender, about 45 minutes.
4. 4 While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
5. 5 Remove butternut squash from the oven. Let cool 10 minutes.
6. 6 Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
7. 7 Place cooked vegetables into a food processor and puree until smooth.
8. 8 Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.

By Jon Brumfield

Ingredients

• ✓ plain greek yogurt
• impossible burger
• bread crumb
• milk
• worcestershire sauce
• parmesan cheese
• salt
• black pepper
• olive oil
• mushroom
• vegetable broth
• egg noodle
• half-and-half
• cornstarch
• parsley

Instructions

1. 1 Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
2. 2 Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
3. 3 Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
4. 4 Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
5. 5 Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
6. 6 Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

By Rebekah Rose Hills

Ingredients

• ✓ plain greek yogurt
• turkey bacon
• angel hair pasta
• parmesan cheese
• egg
• italian seasoning
• red pepper flakes
• garlic salt
• onion powder

Instructions

1. 1 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
3. 3 Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
4. 4 Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

By thedailygourmet

Ingredients

• ✓ plain greek yogurt
• cooking spray
• cream-style corn
• corn muffin mix
• corn kernel
• egg
• chicken
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While casserole bakes, toss chicken with barbecue sauce.
5. 5 Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
6. 6 Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

By apk979

Ingredients

• ✓ plain greek yogurt
• green chili
• cilantro
• tomato paste
• ginger
• garlic
• tikka masala
• red food coloring
• salt
• chicken breast
• cooking spray

Instructions

1. 1 Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
3. 3 Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

By indomagic

Ingredients

• ✓ plain greek yogurt
• cooking spray
• hash brown potato
• cream of chicken soup
• colby-jack cheese
• sour cream
• butter
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
2. 2 Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
3. 3 Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.

By thedailygourmet

Ingredients

• ✓ plain greek yogurt
• milk
• egg
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• garlic granules
• cumin
• chicken breast
• cooking spray
• sweet chili sauce
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• white sugar
• parmesan cheese
• olive oil
• water
• cornmeal
• pizza sauce
• mozzarella cheese
• parmigiano-reggiano cheese
• pepperoni
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms.
2. 2 Clean off the spoon and mix the dough with your hands until it mostly comes together.
3. 3 Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don't be tempted yet to add more liquid.
4. 4 Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary.
5. 5 Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
6. 6 Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
7. 7 Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
8. 8 Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
9. 9 As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza.

By John Mitzewich

Ingredients

• ✓ plain greek yogurt
• lime
• avocado
• black bean
• black pepper
• salt
• olive oil
• garlic
• cilantro
• avocado
• olive oil
• lime
• cilantro
• red bell pepper
• corn
• olive oil
• black pepper
• salt
• onion powder
• cumin
• paprika
• chili powder
• shrimp
• dirty rice mix
• water

Instructions

1. 1 Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
2. 2 While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
3. 3 Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
4. 4 Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
5. 5 Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
6. 6 Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

By Sahara B

Ingredients

• ✓ plain greek yogurt
• ground turkey
• carrot
• onion
• jalapeno pepper
• taco seasoning mix
• kosher salt
• water
• hot garlic-pepper sauce
• cream of chicken soup
• queso quesadilla
• flour tortilla
• red enchilada sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
3. 3 Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
4. 4 Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
5. 5 Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

By KellyG42

Ingredients

• ✓ plain greek yogurt
• olive oil
• garlic
• lemon juice
• oregano
• salt
• chicken breast
• wooden skewer
• cucumber
• olive oil
• white vinegar
• garlic
• salt

Instructions

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

By Tanya Petkos Schroeder

Ingredients

• ✓ plain greek yogurt
• salmon fillet
• aluminum foil
• red onion
• olive oil
• salt
• black pepper
• lemon
• pita flatbread
• romaine lettuce
• cherry tomato
• grape tomato
• basil
• dill weed

Instructions

1. 1 Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
2. 2 Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
3. 3 Stack flatbreads; wrap tightly in heavy duty aluminum foil.
4. 4 Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
5. 5 Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
6. 6 Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
7. 7 Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

By Reynolds KitchensR

Ingredients

• ✓ plain greek yogurt
• cumin
• coriander
• aleppo chile flake
• salt
• cayenne pepper
• cinnamon
• sumac
• ground lamb
• water
• bamboo skewer
• garlic
• parsley
• lemon juice
• water

Instructions

1. 1 Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
2. 2 Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
3. 3 Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
4. 4 Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
5. 5 Preheat an outdoor charcoal grill to medium-high heat.
6. 6 Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
7. 7 Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ plain greek yogurt
• chicken breast
• water
• onion
• green chile
• monterey jack cheese
• corn tortilla
• butter
• all-purpose flour
• water
• chicken stock concentrate
• cumin
• pepper jack cheese
• monterey jack cheese

Instructions

1. 1 Place chicken breasts, water, and onion 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 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
3. 3 Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
6. 6 Pour sauce over enchiladas in the casserole dish.
7. 7 Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ plain greek yogurt
• parsley
• black pepper
• salt
• italian seasoning
• garlic powder
• shrimp
• cheese blend
• parmesan cheese
• chicken broth
• cream cheese
• milk
• all-purpose flour
• butter
• olive oil
• lemon
• broccoli floret
• bacon

Instructions

1. 1 Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice.
2. 2 Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes.
3. 3 Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper.
4. 4 Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

By Scott Tracy

Ingredients

• ✓ plain greek yogurt
• bibb lettuce
• lemon juice
• black pepper
• salt
• cilantro
• parsley
• egg
• gluten-free bread crumb
• cayenne pepper
• cumin
• garlic
• celery
• orange bell pepper
• carrot
• onion
• olive oil
• olive oil cooking spray
• red lentil

Instructions

1. 1 Place lentils in a large saucepan and cover with cold water by 2 inches. Bring to a boil, then reduce the heat to medium and simmer until lentils are tender, about 10 minutes; drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper, and spray the paper with cooking spray.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and sauté until golden, about 6 minutes. Add carrots, bell pepper, celery, and about 2/3 of the garlic; sauté until carrots begin to soften, 5 to 7 minutes. Stir in cumin and cayenne pepper, then remove from the heat.
4. 4 Add lentils to the skillet, along with bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper; mix until well combined. Form mixture into eight patties and arrange on the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 30 minutes.
6. 6 When the burgers are almost finished, whisk yogurt, lemon juice, and remaining parsley and cilantro together in a small bowl.
7. 7 Place each burger onto a lettuce leaf and top with yogurt sauce.

By ChefLaura

Ingredients

• ✓ plain greek yogurt
• parsley
• lemon juice
• honey
• lemon zest
• almond
• parsley
• vegetable broth
• harissa
• red wine
• mushroom
• carrot
• garlic
• shallot
• black pepper
• salt
• paprika
• chickpea
• olive oil
• barley
• water

Instructions

1. 1 Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
2. 2 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.
3. 3 Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.
4. 4 Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.
5. 5 Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.
6. 6 Stir chickpeas into the mixture and add 1/4 cup parsley.
7. 7 Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.
8. 8 Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.
9. 9 Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.

By Laura Donahue

Ingredients

• ✓ plain greek yogurt
• pita bread
• salt
• dill
• lemon zest
• lemon juice
• black pepper
• kosher salt
• olive oil
• cherry tomato
• green bean
• black pepper
• salt
• ground turkey
• lemon zest
• oregano
• garlic
• parsley
• egg
• bread crumb
• feta cheese
• onion

Instructions

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

By Nicole McLaughlin

Ingredients

• ✓ plain greek yogurt
• tomato
• red onion
• lettuce
• naan bread
• black pepper
• salt
• cumin
• cilantro
• onion
• cucumber
• chicken thigh
• cinnamon
• black pepper
• salt
• turmeric
• red pepper flakes
• coriander
• cumin
• paprika
• garlic powder
• lemon
• olive oil

Instructions

1. 1 At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
2. 2 About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
3. 3 Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
4. 4 Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
6. 6 To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
7. 7 Wrap each naan around the sandwich ingredients, and serve.

By Bibi

Ingredients

• ✓ plain greek yogurt
• cayenne pepper
• salt
• water
• garlic
• lemon juice
• mint leaves
• greek yogurt
• sesame seed
• phyllo dough
• butter
• water
• 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

• ✓ plain greek yogurt
• self-rising flour
• butter
• kosher salt

Instructions

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

By Soup Loving Nicole