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Replace any sauce with Greek yogurt to be healthier!

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nadellii

nadellii

Active member
Greek yogurt is so healthy and packed with protein!! I like to replace it in any recipe that uses mayo or sour cream. I use it in tuna salad, potato salad and chicken salad especially. :) Do you have any other recipes where I can sneak in some Greek yogurt?
 
Greek yogurt can be used for many variations of sauces and dips, here are a few to try:

www.greekboston.com

Recipe for Greek Style Yogurt Lemon Dill Sauce

Learn how to make and prepare the recipe for Yiourti Lemoni Kai Anitho, also known as Greek yogurt, lemon, and dill sauce.
www.greekboston.com www.greekboston.com

www.greekboston.com

Cretan Spicy Yogurt Salad Recipe

Learn how to make and prepare the recipe for spicy yogurt salad from the Greek island of Crete.
www.greekboston.com www.greekboston.com

www.greekboston.com

Recipe for Greek Yogurt and Almond Sauce With Coriander

Learn how to make and prepare the recipe for Greek yogurt and almond sauce with coriander.
www.greekboston.com www.greekboston.com
 
nadellii said:
Greek yogurt is so healthy and packed with protein!! I like to replace it in any recipe that uses mayo or sour cream. I use it in tuna salad, potato salad and chicken salad especially. :) Do you have any other recipes where I can sneak in some Greek yogurt?
Click to expand...
I love Greek yogurt! My favorite is to either make tzatziki, or drizzle honey over it and sprinkle it with walnuts. Also, I love the different flavors like coconut, with real coconut pieces!
 
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Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
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