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Originals Oven Roasted Chicken Salad Mason Jar
Lunch

Originals Oven Roasted Chicken Salad Mason Jar

5.0

Prep
Cook
Total
10 min

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

Roasted Eggplant Sandwiches
Lunch

Roasted Eggplant Sandwiches

4.5

Prep
15 min
Cook
15 min
Total
30 min

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

Chocolate Chip Cookie Dough Protein Bites
Lunch

Chocolate Chip Cookie Dough Protein Bites

3.5

Prep
20 min
Cook
Total
80 min

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

Dark Chocolate Marbled Banana Bread with Greek Yogurt
Lunch

Dark Chocolate Marbled Banana Bread with Greek Yogurt

4.8

Prep
20 min
Cook
55 min
Total
75 min

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

Buffalo Tempeh Sliders
Lunch

Buffalo Tempeh Sliders

4.5

Prep
30 min
Cook
12 min
Total
52 min

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

Flourless Spiced Pumpkin Muffin Bites
Lunch American

Flourless Spiced Pumpkin Muffin Bites

5.0

Prep
10 min
Cook
25 min
Total
40 min

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

Curried Broccoli Salad
Lunch American

Curried Broccoli Salad

4.0

Prep
20 min
Cook
Total
200 min

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

Cucumber and Pea Salad
Lunch American

Cucumber and Pea Salad

Prep
15 min
Cook
10 min
Total
25 min

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

Greek Salad on Roasted Garlic French Bread
Lunch

Greek Salad on Roasted Garlic French Bread

4.0

Prep
Cook
Total

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

Greek Yogurt Egg Salad Sandwich
Lunch American

Greek Yogurt Egg Salad Sandwich

3.6

Prep
10 min
Cook
5 min
Total
60 min

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

Butternut Squash-Pumpkin Spice Soup
Lunch American

Butternut Squash-Pumpkin Spice Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

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

Chilled Cucumber Dill Soup
Lunch American

Chilled Cucumber Dill Soup

5.0

Prep
30 min
Cook
Total
270 min

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

Fruity Chicken Salad with Tarragon
Lunch American

Fruity Chicken Salad with Tarragon

5.0

Prep
30 min
Cook
Total
30 min

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

Shrimp and Avocado Tzatziki Pockets
Lunch American

Shrimp and Avocado Tzatziki Pockets

4.8

Prep
20 min
Cook
Total
50 min

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

Shrimp Pasta Salad With a Creamy Lemon Dressing
Lunch American

Shrimp Pasta Salad With a Creamy Lemon Dressing

4.2

Prep
15 min
Cook
20 min
Total
35 min

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

Healthy Banana-Oat Muffins
Lunch American

Healthy Banana-Oat Muffins

4.5

Prep
15 min
Cook
20 min
Total
45 min

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

Spinach and Artichoke Farro Bowl with Chicken and Mushrooms
Lunch American

Spinach and Artichoke Farro Bowl with Chicken and Mushrooms

4.7

Prep
30 min
Cook
35 min
Total
65 min

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

Chicken Gyros
Lunch Greek

Chicken Gyros

5.0

Prep
40 min
Cook
20 min
Total
80 min

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

Creamy Curried Chicken
Asian

Creamy Curried Chicken

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  2. 2 Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  3. 3 Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  4. 4 Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

By vakatik

Thai Baked Tofu and Coconut Rice
Dinner Asian

Thai Baked Tofu and Coconut Rice

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
  2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
  5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
  6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
  7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Creamy Taco Dip
Appetizer

Creamy Taco Dip

3.8

Prep
10 min
Cook
Total
45 min

Instructions

  1. 1 Mix 2 cups plain Greek yogurt with 1 package McCormick® Taco Seasoning Mix until well blended. Refrigerate until cool, serve and enjoy.

By McCormick Spice

Creamy Vanilla Frozen Yogurt
Dessert

Creamy Vanilla Frozen Yogurt

4.7

Prep
5 min
Cook
Total
60 min

Instructions

  1. 1 Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
  2. 2 Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

By Paige

Non-fat Honey Mustard Dressing

Non-fat Honey Mustard Dressing

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir yogurt, honey, mustard, and lemon juice in a bowl until evenly mixed. Store in a covered container in the refrigerator until ready to serve.

By East Coast Recipes