Recipes for Greek Yogurt

Ingredients

• 2 cups cooked chicken breast, shredded
• 1/2 cup expired Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. In a large bowl, mix together the expired Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until well combined.
2. Add the shredded chicken, celery, red onion, and parsley to the bowl. Mix until the chicken is evenly coated with the dressing.
3. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve the chicken salad on a bed of lettuce, in a sandwich, or with whole wheat crackers.

Ingredients

• 2 cups slightly expired Greek yogurt
• 1 cup granola
• 1 cup mixed berries
• 2 tablespoons honey

Instructions

1. In serving glasses or bowls, layer the Greek yogurt, granola, and mixed berries.
2. Drizzle honey over the top.
3. Repeat the layers until all the ingredients are used up.
4. Serve immediately and enjoy!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup expired Greek yogurt
• 1/2 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the expired Greek yogurt, milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; it's okay if there are a few lumps.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Serve the pancakes warm with your favorite toppings, such as fresh fruits, honey, or maple syrup.

Ingredients

• 2 cups Greek yogurt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 8 ounces pasta of your choice

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add minced garlic to the skillet and cook until fragrant, about 1 minute.
3. Add cherry tomatoes, dried oregano, salt, and black pepper to the skillet and cook for 5 minutes, until the tomatoes start to soften.
4. Reduce the heat to low and stir in the Greek yogurt. Cook for another 2 minutes, stirring constantly.
5. Meanwhile, cook the pasta according to package instructions until al dente.
6. Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
7. Remove the skillet from heat and stir in the fresh basil.
8. Serve the Greek yogurt pasta sauce over the cooked pasta and enjoy!