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Marinated Chicken Pita Sandwich
Lunch Greek

Marinated Chicken Pita Sandwich

4.3

Prep
10 min
Cook
10 min
Total
200 min

Instructions

  1. 1 Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
  2. 2 Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

By DAVID SANDFORD

Beef Gyro
Lunch Greek

Beef Gyro

3.9

Prep
35 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
  2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.
  3. 3 Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

By jennifer_russell

Bushala (Swiss Chard Soup)
Lunch

Bushala (Swiss Chard Soup)

2.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
  2. 2 Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

By Traci-in-Cali

Salmon Salad
Lunch

Salmon Salad

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Crumble salmon into a 1-quart bowl, removing any bones or skin.
  2. 2 Mix together mayonnaise, yogurt, celery, capers, and ground black pepper in a small bowl. Add mayonnaise mixture to salmon and stir until well combined.
  3. 3 Serve salmon mixture on a bed of lettuce leaves.

By jessica

Romanian Roasted Eggplant Spread
Lunch European

Romanian Roasted Eggplant Spread

5.0

Prep
20 min
Cook
45 min
Total
100 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
  2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
  3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
  4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Butternut Squash-Sweet Potato Ginger Bisque
Lunch

Butternut Squash-Sweet Potato Ginger Bisque

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
  2. 2 Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

By BJ.

Summer Soup of Butternut and Corn
Lunch

Summer Soup of Butternut and Corn

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
  2. 2 Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

By the butterfly

Creamy Beet Salad
Lunch

Creamy Beet Salad

4.3

Prep
60 min
Cook
Total
180 min

Instructions

  1. 1 Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
  2. 2 Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
  3. 3 In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

By Erin Gionet

Vegetarian Bodacious Broccoli Salad
Lunch

Vegetarian Bodacious Broccoli Salad

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain fat and crumble bacon.
  2. 2 Mix broccoli, cauliflower, Cheddar cheese, onion, and crumbled bacon together in a large bowl.
  3. 3 Whisk mayonnaise, yogurt, red wine vinegar, sugar, ground black pepper, salt, and lemon juice in a bowl until thick and creamy. Pour dressing over broccoli mixture and toss to combine. Cover and refrigerate until serving.

By EMIAUKEA

Sasa's Chocolate Peanut Butter Protein Bites
Lunch

Sasa's Chocolate Peanut Butter Protein Bites

4.4

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups.
  2. 2 Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl.
  3. 3 Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.

By Sasa's Kitchen

Curry Chicken Pasta Salad
Lunch American

Curry Chicken Pasta Salad

4.2

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
  2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
  3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
  4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Simply Egg Salad
Lunch American

Simply Egg Salad

4.6

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
  2. 2 Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
  3. 3 Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
  4. 4 Spread over your favorite bread, stuff into pita halves or scoop some onto your favorite salad greens.

By Egg Farmers of Ontario

Tangy Pesto Potato Salad
Lunch American

Tangy Pesto Potato Salad

4.0

Prep
15 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
  2. 2 Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

By ELKEHINZE

Banana Walnut Flax Seed Bread
Lunch

Banana Walnut Flax Seed Bread

5.0

Prep
30 min
Cook
75 min
Total
110 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter two 8x4-inch loaf pans.
  2. 2 Whisk whole wheat flour, flaxseed meal, wheat germ, baking soda, cinnamon, and salt together in a large bowl. Stir walnuts into dry ingredients.
  3. 3 Beat eggs and brown sugar in a separate bowl with an electric mixer until thick and pale, about 3 minutes. Add sunflower seed oil, walnut oil, and yogurt; beat to combine. Stir in mashed bananas and vanilla extract.
  4. 4 Pour egg mixture over dry ingredients and mix briefly, until just moistened. Divide batter between loaf pans.
  5. 5 Bake loaves in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour and 15 minutes. Remove pans from the oven and let sit 5 minutes, then remove loaves to cool on wire racks.

By lsonderling

Beet Salad with Apple and Tofu
Lunch American

Beet Salad with Apple and Tofu

5.0

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
  2. 2 Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
  3. 3 Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

By francesca

Tarragon Chicken Salad
Lunch American

Tarragon Chicken Salad

4.3

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

Broccoli Buffet Salad
Lunch American

Broccoli Buffet Salad

4.7

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Make the dressing: Mix yogurt, mayonnaise, sugar, and lemon juice together in a 2-cup liquid measure.
  2. 2 Make the salad: Stir broccoli, onion, raisins, sunflower seeds, and feta together in a salad bowl.
  3. 3 Pour dressing over salad and toss to coat. Season with salt and pepper. Cover and refrigerate for 2 hours before serving.

By kelcampbell

Quick and Easy Curry Chicken Salad for Lunches
Lunch American

Quick and Easy Curry Chicken Salad for Lunches

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
  2. 2 Serve immediately or refrigerate until ready to serve.

By Stirs and Stripes