Combine chicken with celery and almonds in a bowl.
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.
rizzle the mixture over the potato salad and stir in lightly.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
umpkin pie filling and Greek yogurt.
Add yogurt mixture into cream cheese
mall bowl empty out the Greek yogurt and add to it the
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
*Note: when I made this potato salad recipe I drained the potatoes, placed
1 cup butter = 1/4 cup Greek yogurt plus 1/2 cup butter.
1 cup buttermilk = 2/3 cup Greek yogurt plus 1/4 cup buttermilk.
1 cup oil = 3/4 cup Greek yogurt.
1 cup sour cream = 1 cup Greek yogurt.
1 cup mayonnaise = 1 cup Greek yogurt.
1 cup cream cheese = 1 cup Greek yogurt.
Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.
Place Greek yogurt in a medium bowl. Add
esealable plastic bag.
Mix Greek yogurt, lemon juice, paprika, olive oil
Whisk soy milk and Greek yogurt together in a large sealable container. Stir hemp seeds, flax seeds, honey, cinnamon, and vanilla extract into yogurt mixture.
Stir chia seeds into yogurt mixture until seeds are evenly distributed. Cover the container and refrigerate for 15 minutes. Stir mixture until chia seeds are evenly distributed again. Refrigerate until chilled and set, at least 1 hour.
ugar... mix thoroughly.
Add greek yogurt.
Whisk until everything is
medium bowl.
Whisk Greek yogurt, eggs, applesauce, brown sugar, water
ntil blended and smooth. Add Greek yogurt and mix to incorporate.
Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.
f the marinade into the Greek yogurt and sweeten with extra sugar
Preheat oven to 350 degrees F (175 degrees C).
In one bowl, sift together the flour, cocoa powder and the salt. In another bowl, using a mixer, mix together the eggs, sugar, greek yogurt, vanilla extract and water (or milk).
Gradually add the flour, salt and cocoa powder mix into the other bowl. Mix until well blended. Using two 9-inch pans, cook for about 30 - 35 minutes.