Combine yogurt, lemon peel and juice, oregano, parsley, garlic, salt, and pepper. Use Dijon mustard as optional flavor. Put the chicken into a dish and spread about 1/2 cup yogurt over the chicken. Cover with plastic wrap and refrigerate several hours or overnight.
Greek yogurt can add creaminess to soups without the calories and fat of heavy cream. Since yogurt can separate under high heat, take your pot off the stove then stir it into the liquid.
Make guacamole with a layer of Greek yogurt on top before serving, or mix it in if serving immediately. This will increase the protein and keep the avocado from browning.
Ingredients:
1 ripe avocado, diced
1/4 cup Greek yogurt
1/4 cup red onion, diced
1 tablespoon cilantro, chopped
1/4 cup tomatoes, diced
1/2 teaspoon jalapeño, minced
1 teaspoon lime juice
sprinkle of salt and pepper to taste
Ingredients:
2 tablespoons fresh lemon juice, from one lemon
1 tablespoon white wine vinegar (best quality such as Lucini)
1-1/2 teaspoons sugar
1 teaspoon minced garlic, from about 2 cloves
1/2 cup plain Greek yogurt
1/3 cup extra virgin olive oil, best quality
such as Lucini
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried dill
Mix plain Greek yogurt with plain gelatin or flour to attain the consistency of regular cream cheese. Use it as a spread or dip for crackers and high protein chips!
Ingredients:
8 hard boiled eggs
1/2 cup plain Greek yogurt (substitution for mayo)
2 tsp. yellow mustard
1 tsp. coconut aminos (or Worcestershire)
1/4 tsp. garlic powder or minced garlic
Sea salt and pepper, taste
Optional: Smoked paprika and chopped fresh parsley
Follow the same cooking technique as regular deviled eggs.
Ingredients:
8 oz fat-free Greek yogurt
1 small cucumber (grate, and squeeze dry or for a twist, use a mandolin to slice it very thin)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper
