Grilled Chicken Wraps with Cilantro Yogurt Dressing
Chicken breasts and summer vegetables are some of the easiest things to grill. The cilantro yogurt dressing is sure to keep you coming back for more!

Ingredients

4 chicken breasts (skinless and boneless)
1 red pepper
1 yellow pepper
1 red onion
3 zucchini, sliced
3 yellow squash, sliced
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons chili powder
Salt and pepper to taste

Dressing
1 cup lowfat yogurt
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 bunch of cilantro
Juice of one lime
Salt to taste

Directions

Dressing
Place garlic and cilantro into a food processor and chop into semi-coarse pieces. Add yogurt, lime juice, chili powder and black pepper and blend. Adjust taste by adding salt. Chill and reserve.

Chicken & Vegetables
Season chicken breasts by rubbing with cumin, chili powder, salt, pepper and olive oil. Marinade chicken breasts for 30-40 minutes. While chicken is marinating, slice the squash lengthwise, slice onion into 1/4 inch rings, and toss squash, onions and whole peppers with olive oil. Grill these items and then allow to cool. Peppers will take slightly longer, they should be grilled until they are black. Once peppers are blackened, rinse away the charred skin, and then slice into strips. Grill chicken next, and once done, allow to cool, slice into strips. To serve, place grilled vegetables and chicken into a whole wheat tortilla, top with cilantro yogurt dressing, and then enjoy!

Yields

4 Wraps

Nutrition Facts

Calories 520; Calories from Fat 140; Total Fat 15g; Cholesterol 150mg; Total Carbohydrates 39g; Protein 62g, Fiber 9g

Grilled Flank Steak with Creami-churri Sauce
This condiment is made from a variety of fresh spices. We included yogurt in this sauce to help cool the heat from the red pepper flakes.

Ingredients

1/2 cup extra-virgin olive oil
2 peeled garlic cloves
1/3 cup sherry wine vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup fresh oregano leaves
3 tablespoons fresh mint leaves
1 teaspoon red pepper flakes
1/2 cup farm plain yogurt
Salt and pepper to taste

For the steak:
1 lb. flank steak, cleaned and trimmed
1 tablespoon olive oil
Salt and pepper to taste

Directions

Finely chop first 8 ingredients in processor. Gently fold in plain lowfat yogurt and chill until ready to serve. Season steak with olive oil, salt and pepper. Place steak on grill and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve with cremi-churri sauce.

Yields

Yields: 4 servings

Nutrition Facts

Calories 510; Calories from Fat 350; Total Fat 39g; Cholesterol 130mg; Total Carbohydrates 5g; Protein 33g; Calcium 10%; Fiber 1g

Grilled Lamb Chops with Pomegranate and Citrus Yogurt
Created by; Chef Michel Nischan, New York, NY

Ingredients

12 lamb loin chops
2 tablespoons garam masala or razal hannout
1 pomegranate
Zest of two lemons
1 tablespoon ground sumac
1-1/2 cups plain yogurt
1 generous sprig fresh mint

Directions

Split the pomegranate in half, then remove and reserve all the seeds. Discard the peels and inner pulp of the pomegranate. Place the pomegranate seeds, lemon zest, sumac and yogurt in a food processor. Pulse the food processor two to three times – just enough to break the seeds down without puréeing them. Season to taste with salt, pepper, and if necessary, salt and pepper. Brush each side of each lamb chop with some of the yogurt and marinate one hour. Reserve the remaining yogurt.

Heat a grill to medium high. Wipe the yogurt marinade from the lamb chops and season each side of each chop with salt, pepper and garam masala. Oil the grill grates and grill the lamb one to two minutes on each side. Arrange the chops on a large warm platter and allow to temper five minutes. Place the remaining yogurt in a serving dish in the center of the platter and garnish with the fresh mint.

Yields

4-6 servings

Grilled Lamb Kabobs
Yogurt is an excellent marinade. Here it helps tenderize lamb chunks to make a delicious and easy meal.

Ingredients

1 cup lowfat plain yogurt
1/2 teaspoon dried mint
½ teaspoon salt
½ teaspoon pepper
Juice of one lemon
2 pounds lamb steaks, cut into large cubes
1 vidalia onion, cut into pieces
1 yellow pepper, cut into pieces
1 red pepper, cut into pieces
1 green pepper, cut into pieces
1 pint of grape or cherry tomatoes
Salt & pepper to taste

Directions

In a large bowl, mix the yogurt, mint, salt, pepper and lemon juice. Place the lamb cubes in the mixture. Cover and marinate at least 6 hours in the refrigerator.

Place the marinated lamb cubes and vegetables on skewers. If you are using wooden skewers, be sure to soak the skewers in water for at least 30 minutes so that they do not burn while cooking. Grill or broil over high heat, turning occasionally for 15 minutes or to desired doneness.

Yieldss

6 servings

Nutrition Facts

Calories 340; Calories from Fat 210; Total Fat 23g; Cholesterol 85mg; Total Carbohydrate 11g; Fiber 2g; Protein 22g

Hearty Harvest Soup

Ingredients

1 large onion peeled, quartered
3 carrots, trimmed and peeled
1 medium acorn squash, seeded, peeled and cut into 8 pieces
1 medium Yukon gold or red potato scrubbed and quartered
6 large unpeeled garlic cloves
2 teaspoons fresh chopped thyme
1 tablespoon olive oil
3 cups vegetable broth
3 cups fresh chopped spinach
1 tablespoon prepared basil pesto
1 15oz can rinsed and drained Northern White beans
1 cup plain nonfat yogurt
Salt & Pepper to taste
1 1/2 oz piece of Romano or Parmesan cheese

Directions

Preheat oven to 400°F. Place the first 6 ingredients in a 9" x 13" x 2" baking dish. Drizzle the oil over then toss to coat. Cover with foil and bake covered for 20 minutes. Remove foil and bake 30 minutes more. Cool slightly and squeeze garlic cloves into a blender or large food processor. Add the rest of the vegetables and 2 cups of the broth. Puree until smooth then transfer to a large stockpot. Pour remaining broth into the baking dish that was used. Scrape up any browned bits then pour into the stock pot and heat soup over medium with the spinach, pesto, beans, salt and pepper. Whisk in the yogurt and stir until soup in heated through then ladle into soup bowls. With a vegetable peeler, shave cheese over top of each. Yields 6 servings.

Krunchy Chicken
Moist chicken breast inside a crunchy outer coating of potato chips - a favorite at my home.

Ingredients

Lowfat plain yogurt
Crushed potato chips cooked in canola oil (I use Seasons 'yogurt and green onion' variety)
Chicken breasts, deboned

Directions

Slather breast in yogurt
Roll in crushed chips
Place on pan and either fry or bake.

Yields

Depends on how many breasts you use

Lasagna Primavera*
This delicious lasanga is made with the lowfat yogurt in place of ricotta cheese. Not only are you gettting the added health benefits of cooking with yogurt, but you are also bringing the calories "whey" down.

Ingredients

2 cups carrots, shredded
2 cups yellow squash, shredded
2 cups zucchini, shredded
2 cups plain yogurt cheese
1 teaspoon each oregano and basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 cups mozzerella cheese shredded
12 lasagna noodles, cooked
1 32oz jar Newman's Own Roasted Garlic and Peppers Pasta Sauce

Directions

Using a yogurt cheese maker or layered cheese cloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. Preheat oven to 375°F. Using a large mixing bowl, fold the vegetables, 1 cup mozzerella cheese, herbs, salt, pepper and eggs into the yogurt cheese. In a 9"x13" pan place a couple of tablespoons of sauce on bottom, spreading evenly.

Place a layer of noodles in the pan, top with half of the vegetable filling, then half of the sauce. Repeat for the second layer. Finish with the remaining noodles and cheese. Bake covered with foil for 1 hour. Remove foil for the last 10 minutes for cheese to brown.

Serve warm.

Yields

10 servings

Nutrition Facts

Calories 410; Calories from Fat 110; Total Fat 12g; Carbohydrates 56g; Protein 22g; Fiber 3g

Lasagna
A healthier way to make this all-time favorite.

Ingredients

1 48oz jar spaghetti sauce
1 package lasagna noodles, cooked and drained
2 lbs ground turkey
1 yellow onion, diced
2 green peppers, diced
1 egg
3 cups yogurt cheese
1 1/2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons rosemary
1 teaspoon parsley
1 teaspoon thyme

Directions

To make 3 cups of yogurt cheese, drain 2 quarts of plain yogurt through cheesecloth or yogurt cheesemaker over night. Refrigerate until ready to use. Preheat oven to 350ºF. Brown ground turkey and drain. Add peppers and onion and simmer until onions are clear. Season with salt and pepper to taste. In a medium bowl beat egg. Add yogurt cheese and mix well. Stir in spices and 1 cup of shredded mozzarella cheese.

Cover the bottom of a 11x13-inch pan with spaghetti sauce and add a layer with noodles. Layer with ground turkey and sauce. Then another layer of noodles. Spread yogurt cheese mixture on noodles and spread sauce over that. Top with the layer of noodles and sauce. Bake for 45 minutes. Sprinkle the top with the remain 1/2 cup of shredded cheese and bake another 5-8 minutes (until cheese is melted and slightly brown).

Yields

8 servings

Nutrition Facts

None

Lobster Roll
Try a taste of Turkish. Fresh crab makes a great seafood substitute.

Ingredients

2 cups fresh lobster meat
1/2 cup plain yogurt
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/2 teaspoon tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

Whisk together yogurt, lemon juice, mustard, oil, tarragon, salt and pepper in a medium-size bowl. Add lobster and mix. Cover and refrigerate at least 1 hour. Serve on a long roll with lettuce.

Yields

4 rolls

Nutrition Facts

None

Lobster Roll
We have improved a classic recipe by adding lowfat yogurt to cut many of the calories that mayonnaise contributes to this dish.

Ingredients

3/4 cup plain lowfat yogurt
1/4 cup mayonnaise
3/4 teaspoon chopped fresh tarragon
1 pound cooked lobster meat
1 cup celery, diced small
6 top-split hot dog rolls
Salt & pepper to taste

Directions

Cut the lobster meat into 1/2-inch pieces and place them in a mixing bowl. Add the yogurt, mayonnaise, celery and tarragon. Toss well. Toast hot dog rolls. Using a spoon, gently place the chunks of lobster in the rolls and serve immediately. Be sure to refrigerate any remaining lobster filling.

Yields

6 servings

Nutrition Facts

Calories: 240; Total fat: 4.5g; Saturated fat: 1g; Cholesterol: 60mg; Sodium: 770mg; Carbohydrate: 27g; Fiber: 1g; Protein: 21g

Macaroni and Cheese
Everyone's favorite whether you're a kid or a kid at heart.
Enjoy this extra cheesy, healthier homemade version with your family tonight.

Ingredients

1 cup elbow macaroni, cooked and drained
2 tablespoons butter
1 tablespoon flour
Dash of pepper
2 cups plain yogurt
2 cups sharp cheddar cheese, shredded
1 cup corn flakes, crushed

Directions

Preheat oven to 350°F. In a saucepan, melt 1 tablespoon of butter on medium heat, ad flour and pepper and stir. Add yogurt, lower temperature and cook until it reaches a slow boil. Add cheese and stir until melted. Stir in macaroni and transfer into casserole baking dish. In a small bowl melt the remaining butter and stir in crushed corn flakes. Spread cornflake topping over dish and cook uncovered for 30 minutes. Let stand for 10 minutes before serving.

Yields

4 servings

Nutrition Facts

None

Meatballs
By using yogurt in place of buttermilk, we have greatly reduced the calories in these meatballs. At the same time the yogurt makes them incredibly moist and tender - all thanks to the tenderizing qualities of yogurt when used as a meat marinade.

Ingredients

2 slices bread, white or Italian

1/2 cup plain yogurt

1 lb lean ground beef

1 egg

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried parsley

1 tablespoon dried thyme

1 tablespoon dried mustard

1/2 cup Parmesan cheese, grated

1 teaspoon salt

1 teaspoon pepper

Vegetable Oil for pan frying

1 jar of your favorite pasta sauce

Directions

Start by ripping the bread slices into small pieces, and combining them with the yogurt in a small mixing bowl. Allow this mixture to sit for about 15 minutes so that the bread absorbs much of the yogurt. In a large bowl combine all of the above ingredients (minus the pasta sauce), including the yogurt and bread mixture, and combine thoroughly. Gently roll small amounts of the ground beef mixture into balls about 1-2 inches wide, set aside. In a large skillet heat enough vegetable oil to pan fry the meatballs over medium-high heat. Once warm, pan fry the meatballs, turning occasionally, until golden brown. Remove meatballs from the oil, draining excess oil on a paper towel. Remove excess cooking oil from the skillet, clean, add tomato sauce, and return the pan to medium high heat. Once tomato sauce is bubbling, add the meatballs, simmer for 15-20 minutes. Enjoy with grated cheese over top of your favorite pasta.

Yields

Approximately 24 meatballs

Nutrition Facts

(4 Meatballs & 1/2 cup sauce):
Calories 220; Calories from Fat 100; Total Fat 11g; Cholesterol 70mg; Total Carbohydrates 10g; Protein 22g, Fiber 2g

Turkish Mediterranian wraps
This is a wrap that has lots of vegatables and is served with a cucumber yogurt dressing.

Ingredients

4-6 flat bread, or tortillas will also work
1 cucumber sliced thin and also into strips
1/2 lb grilled chicken (cooked and cut into strips)
1 small lime (juiced)
1 red bell pepper (sliced thin and into strips)
1 small package of bean sprouts
2 large carrots (cut into strips)
salt and pepper to taste

Dressing
1 medium cucumber, peeled, seeded, and coarsely chopped
2/3 cup plain yogurt
2 Tbs. minced onion
1 Tbs. vegetable oil
2 tsp. vinegar
1/4 tsp. salt
2 tsp. chopped fresh dill (optional)

Directions

For dressing, combine everything in a blender or food processor and puree until creamy and smooth. Chill. The dressing will keep refrigerated for at least one week

For wrap:
Place bread on plate and layer toppings on each of the breads. Squeeze a little lime juice over toppings before rolling the bread. Roll the bread around the toppings and serve with the dressing.

Yields

4-6

Moroccan Chicken with Confetti Couscous

Ingredients

1 cup lowfat plain yogurt
1/4 cup orange juice (fresh) & Zest or one orange minced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon cinnamon
1 tablespoon cayenne
1 tablespoon garlic powder
1/2 tablespoon ground ginger or galangal
1/2 tablespoon curry powder
1/2 tablespoon fresh ground pepper
1/4 cup honey
1/4 cup olive oil
3 tablespoons (to taste) kosher salt
4 chicken breast quarters (wings attached)

Confetti Couscous
1 box instant Israeli couscous
Hot chicken stock or water
1/4 cup melted butter
1/2 cup (total of mixture) chopped dried apricots and currents
1/4 cup (total of mixture) cilantro, mint, green onion, basil
Kosher Salt and pepper to taste

Directions

In a separate bowl, combine orange juice, zest, honey, 1/4 cup oil and yogurt until combined. Whisk together yogurt mixture and spices well. Add chicken and coat well. (Best if done overnight). In a large roasting pan, coat with remaining oil and place chicken in pan allowing at least 1/2" between pieces. Place in the oven at 374°F and bake for 20 minutes or until chicken has reached an internal temperature of 160°F and is no longer pink inside.

Prepare couscous per instructions on box. Fluff with a fork and add remaining ingredients. Season to taste and serve.

Note: Due to honey, chicken will brown quickly so cover with foil at the beginning and remove for the final ten minutes, until brown.

Serve with Confetti Couscous and garnish with cilantro and orange.

Main Dishes:

BBQ Yogurt Marinated Chicken
Whether you are barbecuing a chicken breast or thigh, this marinade will add some great summer flavor and ensure that your chicken is tender, moist and delicious!

Ingredients

1 cup yogurt
1/4 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, chopped
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon salt
1 teaspoon black pepper
4 chicken breasts, skinless, boneless

Directions

Combine all ingredients in a bowl, add chicken breasts and allow to marinade for at least 2 hours. Grill chicken on medium-high and serve with potato salad, grilled corn, or any other favorite summer side dishes.

Yields

4 Servings

Nutrition Facts

Calories 310; Fat 9g; Carbohydrates 1g; Protein 54g; Fiber 0g

B eef Stroganoff
This hearty dish has been made healthier by using yogurt in place of sour cream in the finished sauce. If you would like to omit the wine, use 1 cup of beef broth instead. Serve this convenient dish over rice or egg noodles and enjoy!

Ingredients

1 lb beef loin, sliced into 1 inch strips

1 tablespoon olive oil

1 yellow onion, thin sliced

1/2 cup mushrooms, sliced

1/2 teaspoon dried tarragon

1/2 teaspoon paprika

2 tablespoons all-purpose flour

1/2 cup dry white wine

1/2 cup beef broth

2 tablespoons dijon mustard

1 cup plain lowfat yogurt

Directions

Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, sauté until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
Serve over egg noodles.

Yields

4 servings

Nutrition Facts

Calories 340; Calories from Fat 150; Total Fat 17g; Cholesterol 70mg; Total Carbohydrates 13g; Protein 29g, Fiber 2g

Chicken and Broccoli Casserole
A tasty dish that is great on it's own or served over rice or pasta.

Ingredients

4 boneless chicken breasts, boiled
3 cups broccoli, steamed
1 can cream of mushroom soup
1 cup plain yogurt
2 tablespoons cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash of lemon juice
1/4 cup breadcrumbs
1/2 cup shredded cheddar cheese

Directions

Preheat oven to 350ºF. While the chicken is boiling and the broccoli is steaming, mix the soup and yogurt together. Add in cumin, salt, pepper and lemon juice and stir. Coat the bottom of a baking dish with the soup mixture and place the chicken breasts on asingle layer. Layer the broccoli on top and in the space between chicken breast. Cover with the remaining soup mixture. Sprinkle the breadcrumbs on top. Cook for 45 minute. Sprinkle cheese on top and cook for another 5-10 minutes (until cheese is melted).

Yields

4 servings

Nutrition Facts

None

Chilled Eggplant Soup
This delicious soup will appeal to everyone, even if you are not a fan of eggplant. Made with fresh mint, its flavor is light and refreshing.

Ingredients

1/4 cup olive oil
1 large eggplant, peeled and cut into small cubes
1 large green pepper, seeded and chopped
2 cloves garlic, minced
3/4 cup water
6 springs fresh mint
1 quart farm plain yogurt
3 tablespoons chives, fresh
Salt and pepper to taste

Directions

Heat the olive oil in a large sauce pot, over medium heat. Add the eggplant, garlic and pepper and cook for 2 minutes. Add water, reduce heat to medium and simmer for 15 minutes. Cool the cooked vegetables until they reach room temperature. Add yogurt and mint to the mixture, and puree in a blender until smooth. Chill soup for at least 3 hours before serving. Serve cold and garnish with plain yogurt, chopped chives and mint sprigs.

Yields

8 servings

Nutrition Facts

Calories 140; Calories from Fat 70; Total Fat 8g; Cholesterol 5mg; Total Carbohydrates 12g; Protein 12g; Calcium 20%; Fiber 3g;

Coconut Shrimp with Mango Yogurt Dip

Ingredients

1 lb. shrimp #16-#20ct, peeled and deveined
1 cup shredded coconut
2 tablespoons all-purpose flour
2 eggs
1/2 teaspoon grated ginger
1/2 teaspoon crushed garlic

Mango farm Yogurt Dip
1 cup lowfat plain yogurt
1/2 cup pureed mango
1/4 cup honey
1 tablespoon chopped cilantro

Directions

In a bowl, combine yogurt, mango puree, honey and cilantro, mix well. Refrigerate until ready to serve. In a small mixing bowl, whisk together eggs, ginger and garlic. On a plate, combine flour and coconut. After cleaning the shrimp, dip in egg batter and dredge in coconut and flour to coat. Deep fry for approximately three minutes, or until golden brown. Remove from oil and allow to dry on paper towels. Serve with Mango Yogurt Dip.

Yields

2 Servings

Nutrition Facts

(1oz of dip) Calories 20; Calories from Fat 0; Total Fat 0g; Cholesterol 0mg; Total Carbohydrates 4g; Protein 1g

Crab Cakes with Creamy Spicy Remoulade
A familiar treat for those that grew up in the Turkish Mediterranian, we used yogurt in both the crab cake and the remoulade (a fancy name for tartar sauce that has been kicked up a notch or two).

Ingredients

Crab Cakes
1 stalk celery, finely chopped
1 small onion, finely chopped (1/3 cup)
1 tablespoon olive oil
1 egg, beaten
1/4 cup farm plain lowfat yogurt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1-1/2 cups soft French bread crumbs
8oz fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed
3 tablespoons finely chopped red sweet pepper
3 tablespoons olive oil
3 tablespoons finely chopped green sweet pepper

Remoulade
3/4 cup farm plain lowfat yogurt
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons capers, chopped and drained
1 tablespoon chopped fresh flat-leaf parsley
1 scallion, thinly sliced
Salt and freshly ground black pepper, to taste

Directions

Crab Cakes
In a skillet, cook celery and onion in the 1 tablespoon olive oil until tender. Cool slightly. Combine egg, yogurt, dry mustard, garlic powder, onion powder and ground red pepper o in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes. Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with remoulade sauce.

Remoulade
Combine all ingredients in a small mixing bowl. Chill for 30 minutes before serving along side the crab cakes. Keep refrigerated.

Yields

6 servings

Nutrition Facts

Crab Cake
Calories 180; Calories from Fat 45; Total Fat 5g; Cholesterol 55mg; Total Carbohydrate 24g; Protein 10g; Calcium 10% RDA; Fiber 2g

Remoulade: 2 tsps
Calories 20; Calories from Fat 5; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 3g; Protein 1g; Calcium 6% RDA; Fiber 1g

Crispy Wasabi Chicken

Ingredients

1 cup farm organic lowfat plain yogurt
1 – 2 teaspoons wasabi paste, to taste
2 teaspoons minced fresh ginger
2 teaspoons lime juice
4 boneless, skinless chicken breast halves
1 cup Panko (Japanese breadcrumbs)
1 small cucumber, seeded and thinly sliced
1 small red onion, thinly sliced

Directions

Heat oven to 400°F. Spray baking sheet with cooking spray. Combine yogurt, wasabi, ginger and limejuice. Remove and reserve half the mixture. Dredge chicken in yogurt mixture. Coat with Panko, covering completely. Place on prepared sheet. Bake 20 minutes or until crust is crispy. Meanwhile, combine reserved yogurt mixture with cucumber and onion. Chill. Serve chicken topped with cucumber salad. Makes 4 servings.

Yields

4 servings

Nutrition Facts

Curried Shrimp
The spiciness of the curry powder, ginger and jalapeno in this dish is complemented wonderfully by the smooth, cooling effect of yogurt in the finished sauce.

Ingredients

1 large onion, thinly sliced

1 jalapeno, diced small

2 tablespoons tomato paste

2 teaspoons curry powder

1 teaspoon grated fresh ginger

4 plum tomatoes, diced

1 pound medium shrimp, peeled & deveined

1/4 cup plain farm Yogurt

1 tablespoon lime juice

Directions

Over medium heat, sauté onions and jalapeno in olive oil. Cook until onions are golden brown and slightly translucent. Add tomato paste, curry, ginger and chopped tomatoes and then add 1 1/2 cups water. Simmer for 3-5 minutes. Add shrimp, cook 4-6 minutes. Stir in yogurt and lime juice and serve over steamed rice.

Yields

4 servings

Nutrition Facts

Calories 400; Calories from Fat 130; Total Fat 14g;
Cholesterol 210mg; Total Carbohydrates 34g; Protein 32g

Curried Turkey Salad
Give those turkey leftovers a new life with this recipe! If you are not a fan of almonds, feel free to use walnuts instead.

Ingredients

1 1/4 cupplain farm Yogurt
1 tablespoon curry powder
4 cups cooked leftover turkey, cut into 1 inch chunks
1/3 cup scallions, finely chopped
2 cups red grapes, seedless, halved
3/4 cup slivered almonds, toasted

Directions

In a large bowl, combine the yogurt and curry powder. Add the turkey, scallions, grapes and almonds. Toss together to coat. Serve chilled.

Yields

4-6 Servings

Nutrition Facts

Calories 280, Fat Calories 70, Total Fat 9g; Carbohydrates 15g, Protein 32g

Fall Vegetable Quiche
A colorful cheesy quiche with excellent flavor and texture.

Ingredients

4 eggs slightly beaten

2 cups plain yogurt

1/4 teaspoon black pepper

1/4 teaspoon salt

1 teaspoon curry powder

1 small zucchini, chopped

1 small summer squash, chopped

1 cup cheddar cheese

1 cup monterey jack cheese

1 tablespoon flour

1 unbaked 9-inch pie crust

Directions

Preheat oven to 375°F. In a large bowl, combine eggs, yogurt, pepper, salt and curry powder. Beat well. Add vegetables and stir. Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour. Add to yogurt mixture and stir. Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble. Pour yogurt mixture into pie crust and bake for 40-45 minutes. Cover edges of pie crust with tinfoil if it starts brown too quickly. Quiche should be firm to the touch. Let quiche cool for 10 minutes before serving.

Yields

6-8 Servings

Nutrition Facts

None

Fried Chicken
Everyone loves fried chicken! While most of us use a buttermilk batter, the acidic qualities of yogurt make it a "moovelous" tenderizer for the tougher dark meat.

Ingredients

2-4 lbs. cut chicken, thighs, drumsticks

2 cups plain farm Yogurt

2 cups flour

1 teaspoon chili powder

1 tablespoon black pepper

1 tablespoon dry mustard

1 teaspoon salt

Vegetable oil for frying

Directions

Arrange chicken in a shallow dish and cover with yogurt. Let sit for about 1 hour. Turn over and let sit another hour. Combine flour and spices in large plastic bag. Take chicken one piece at a time from bowl, removing excess yogurt, and drop into flour mixture. Shake well to coat.

Fill a large skillet about halfway with vegetable oil. Heat oil over medium-high heat. Add chicken in a single layer. After 3 minutes, decrease heat to medium. Cook, uncovered until browned for about 15 minutes. Using tongs, turn over and continue to cook until browned, about 15 minutes more.

Remove cooked chicken and place on a cookie sheet that has been lined with paper towels to blot excess oil.

Yields

4-6 servings (1 thigh and 2 wings per serving)

Nutrition Facts

Calories 370; Calories from Fat 210; Total Fat 23g;
Cholesterol 110mg; Total Carbohydrates 4g; Protein 33g

Fried Yogurt Fish
I came to like fried fish and I did not have any milk on hand so I use yogurt in place of milk and it give the give a different taste and I love it.
Serve with Yogurt Dip and Yogurt Coleslaw

Ingredients

Fried Fish
2 pound fresh fish, cut into serving size
1 cup plain yogurt
1 egg, beaten
1 teaspoon black pepper
1/4 cup fish seasoning
1 1/2 cup cornmeal
oil for frying;

Yogurt Dip
1 cup plain yogurt
1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon garlic powder
1 tablespoon hot sauce

Yogurt Coleslaw
4 cup shredded green cabbage
1 cup shredded carrots
1 cup shredded onion
1/2 cup shredded green pepper
1 cup plain yogurt
1/2 cup salad dressing
1/4 cup chopped celery
1 teaspoon sugar
salt to taste

Directions

Fried Fish
Rinse fish; and pat down. In a shallow dish, mix egg and yogurt, mix well; in a another bowl mix black pepper, fish seasoning, cornmeal, and mix well; dish fish into yogurt mixture then in cornmeal; In a large skillet heat oil; fry fish on one side until done then the other side until done. Drain on paper towels; keep warm in a 300 F oven while frying remaining fish.

Note - You can also bake the fish at 350 degrees if you prefer not to fry it.

Yogurt Dip
In cold bowl, mix yogurt, chopped onion, green pepper, garlic powder and hot sauce, and mix well;
keep cold in refrigerator for 1 hour. Serve with fried fish.

Yogurt Coleslaw
In a large bowl combines all ingredients and mix well; refrigerate until serving time.

Yields

6 servings