Type what you have

Ingredients

• ✓ greek yogurt
• red cabbage
• green apple
• green onion
• white wine vinegar
• honey
• celery seed
• salt

Instructions

1. 1 Toss cabbage, apples, and green onions together in a bowl. Whisk yogurt, vinegar, honey, celery seeds, and salt in another bowl. Add to vegetable mixture; toss to coat.

By lkb

Ingredients

• ✓ greek yogurt
• chicken breast
• red onion
• celery
• green apple
• cranberry
• spring mix greens
• pecan
• lemon juice

Instructions

1. 1 In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
2. 2 Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
3. 3 To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
4. 4 Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
5. 5 Once ready to eat, empty jar into a bowl, mix and enjoy!

By Dietz Watson

Ingredients

• ✓ greek yogurt
• olive oil
• eggplant
• whole-grain sandwich roll
• garlic and herb spreadable cheese
• garlic
• tomato
• basil

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
3. 3 Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
4. 4 Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
5. 5 Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

By Brittney Tun

Ingredients

• ✓ greek yogurt
• all-purpose flour
• soy protein powder
• oat flour
• sugar
• brown sugar
• butter
• vanilla extract
• milk
• chocolate chip

Instructions

1. 1 Combine all-purpose flour, soy protein powder, and oat flour together in a bowl.
2. 2 Beat white sugar, brown sugar, yogurt, and butter together in a large bowl with an electric mixer until smooth and creamy. Add vanilla extract. Stir in flour mixture. Mix in milk, 1 tablespoon at a time, until batter is thick and smooth. Fold in chocolate chips.
3. 3 Roll batter into 1-inch balls with your hands. Arrange on a baking sheet. Transfer to the freezer and chill until firm, about 1 hour, or in the refrigerator, 2 to 3 hours.

By alica

Ingredients

• ✓ greek yogurt
• all-purpose flour
• baking soda
• salt
• water
• cocoa powder
• banana
• butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Whisk flour, baking soda, and salt together in a bowl.
3. 3 Whisk hot water and cocoa powder in a large bowl until smooth.
4. 4 Combine mashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another large bowl; mix well. Fold in flour mixture until thoroughly combined.
5. 5 Mix half of the banana mixture into the cocoa mixture until well combined.
6. 6 Spoon banana mixture and cocoa mixture into the prepared pan, alternating between the two.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

By Chef V

Ingredients

• ✓ greek yogurt
• tempeh
• buffalo wing sauce
• vegetable oil
• blue cheese
• cilantro
• green bell pepper
• celery
• red onion
• pita pocket

Instructions

1. 1 Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
2. 2 Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
3. 3 Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
4. 4 Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

By tschieggm

Ingredients

• ✓ greek yogurt
• apple cider vinegar
• poppy seed
• maple pepper seasoning
• salt
• chicken
• apple
• walnut
• milk

Instructions

1. 1 Stir together yogurt, vinegar, poppy seeds, maple pepper seasoning, and salt in a bowl. Add chicken, apple, and walnuts; mix to combine. If mixture seems too thick, add milk until desired consistency is reached

By thedailygourmet

Ingredients

• ✓ greek yogurt
• brown sugar
• egg
• celery
• green onion
• sweet pickle relish
• mustard
• dill weed
• paprika
• black pepper

Instructions

1. 1 Whisk yogurt and brown sugar together in a bowl. Add eggs, celery, green onion, relish, mustard, dill, paprika, and black pepper; mix well.

By CookingFreak

Ingredients

• ✓ greek yogurt
• cooking spray
• oat
• pumpkin puree
• white sugar
• egg
• baking powder
• baking soda
• cinnamon
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
2. 2 Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By jthoman

Ingredients

• ✓ greek yogurt
• chicken breast
• celery
• almond
• honey
• lemon juice
• curry powder
• salt
• black pepper

Instructions

1. 1 Combine chicken with celery and almonds in a bowl.
2. 2 Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

By amanda85

Ingredients

• ✓ greek yogurt
• cottage cheese
• celery
• apple
• dried cranberry
• onion
• pecan
• dijon mustard
• chicken
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir Greek yogurt, cottage cheese, celery, apple, cranberries, onion, pecans, and Dijon mustard in a bowl until well combined.
3. 3 Mix in chicken. Season with salt and pepper.
4. 4 Enjoy!

By Yoly

Ingredients

• ✓ greek yogurt
• mayonnaise
• apple cider vinegar
• curry powder
• honey
• onion powder
• salt
• black pepper
• broccoli
• currant
• sunflower seed

Instructions

1. 1 Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
2. 2 Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
3. 3 Chill in the refrigerator for 3 hours before serving.

By Geminidipity

Ingredients

• ✓ greek yogurt
• pea
• olive oil
• lemon juice
• parsley
• basil
• salt
• black pepper
• cucumber
• walnut

Instructions

1. 1 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peas and cook uncovered until bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Whisk Greek yogurt, olive oil, and lemon juice together in a bowl. Add parsley, 1/4 cup basil, salt, and pepper. Stir in baby peas and cucumbers. Garnish with remaining basil and walnuts.

By Allrecipes Magazine

Ingredients

• ✓ greek yogurt
• black pepper
• salt
• dill
• garlic
• lemon juice
• cucumber
• feta cheese
• garlic
• red wine vinegar
• lemon juice
• olive oil
• kalamata olive
• green pepper
• red onion
• cucumber
• cherry tomato
• bread
• butter
• mashed potato

Instructions

1. 1 Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)
2. 2 Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.
3. 3 Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

By Idahoan

Ingredients

• ✓ greek yogurt
• egg
• mustard
• cherry tomato
• chive
• lemon juice
• dill
• garlic powder
• sea salt
• black pepper
• spinach
• whole grain bread

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
2. 2 Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
3. 3 Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

By KelseyP

Ingredients

• ✓ greek yogurt
• cinnamon
• ginger
• nutmeg
• allspice
• clove
• butternut squash
• onion
• olive oil
• vegetable broth
• heavy cream
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
3. 3 Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
4. 4 Roast in the preheated oven until soft, 25 to 30 minutes.
5. 5 Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
6. 6 Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
7. 7 Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.

By Howard

Ingredients

• ✓ greek yogurt
• cucumber
• jalapeno pepper
• onion
• celery
• carrot
• sour cream
• sugar
• garlic powder
• dill weed
• salt
• black pepper

Instructions

1. 1 Set aside ¼ cup cucumber. Place remaining cucumber, jalapeños, ¼ cup onion, ¼ cup celery, ¼ cup carrots, yogurt, sour cream, sugar, garlic powder, dill, 1 teaspoon salt, and 1 teaspoon black pepper in an 8-cup blender or the bowl of a food processor; pulse until just blended.
2. 2 Pour purée into a large bowl; stir in reserved ¼ cup cucumber and remaining ¼ cup each onion, celery, and carrots; season with salt and black pepper.
3. 3 Chill in the refrigerator before serving, at least 4 hours.

By Cheryl

Ingredients

• ✓ greek yogurt
• chicken thigh
• red apple
• green grape
• pecan
• red onion
• celery
• mayonnaise
• tarragon
• mustard
• lime
• salt
• black pepper

Instructions

1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Ingredients

• ✓ greek yogurt
• shrimp
• avocado
• cucumber
• olive oil
• garlic
• lemon juice
• lemon zest
• salt
• dill
• parsley
• black pepper
• pita bread
• almond

Instructions

1. 1 Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
2. 2 Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
3. 3 Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

By A Day In the Kitchen

Ingredients

• ✓ greek yogurt
• chicken broth
• lemon juice
• mustard
• garlic
• black pepper
• penne pasta
• shrimp
• olive oil
• salt
• black pepper
• scallion
• salt
• cheddar cheese
• lemon

Instructions

1. 1 Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until smooth.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook penne uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse penne under cold water until slightly cooled.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Toss shrimp with 2 tablespoons oil in a bowl; season with salt and pepper. Transfer to a glass baking dish.
5. 5 Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
6. 6 Toss pasta with dressing in a bowl; stir in shrimp and scallions. Season with 1 teaspoon kosher salt and pepper; garnish with Cheddar and lemon slices.

By Brandi Starr

Ingredients

• ✓ greek yogurt
• cinnamon sugar
• walnut
• chocolate chip
• vanilla extract
• coconut oil
• applesauce
• egg
• honey
• banana
• salt
• brown sugar
• steel-cut oat
• whole wheat flour
• flaxseed meal
• water
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
2. 2 Combine water and flaxseed meal in a bowl and let sit 5 minutes.
3. 3 Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
4. 4 Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
5. 5 Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
6. 6 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
7. 7 Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

By Robyn Miller

Ingredients

• ✓ greek yogurt
• black pepper
• salt
• italian seasoning
• cream cheese
• parmesan cheese
• artichoke heart
• spinach
• chicken broth
• mushroom
• garlic
• onion
• chicken breast
• olive oil
• black pepper
• salt
• all-purpose flour
• water
• farro

Instructions

1. 1 Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
2. 2 Meanwhile, whisk together flour, salt, and pepper in a small bowl.
3. 3 Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
4. 4 Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
5. 5 Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
6. 6 Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
7. 7 Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.

By Kim

Ingredients

• ✓ greek yogurt
• sriracha sauce
• pita bread
• garlic powder
• black pepper
• salt
• olive oil
• orange bell pepper
• yellow onion
• salt
• white vinegar
• dill
• olive oil
• garlic
• cucumber
• black pepper
• salt
• oregano
• rosemary
• thyme
• garlic
• lemon
• olive oil
• lemon juice
• bamboo skewer
• chicken breast

Instructions

1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Ingredients

• ✓ greek yogurt
• olive oil
• mint
• dill
• kosher salt

Instructions

1. 1 Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

By Baritone Bob

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
• eggplant
• garlic
• kosher salt
• lemon
• tahini
• olive oil
• cayenne pepper
• mint
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

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
• garlic
• black pepper
• salt
• cayenne pepper
• dill
• butter
• aleppo chili flake
• paprika
• cumin
• parsley
• jalapeno pepper
• olive oil
• salt
• white vinegar
• egg
• sea salt

Instructions

1. 1 To make the yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
2. 2 To make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
3. 3 To make the parsley and jalapeño oil: Grind parsley and jalapeño together in a mortar. Drizzle in olive oil and season with salt; stir to combine.
4. 4 To make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
5. 5 Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top to catch oil. Drizzle some jalapeño oil. Top with eggs and 1 to 2 spoonfuls of Aleppo butter. Sprinkle sea salt on top.

By John Mitzewich