What to Eat this Week – Dinners with Greek Yogurt

Ingredients

• 1 deli-roasted chicken, about 2 1/2 pounds
• 6 cups water
• 2 medium carrots, ends trimmed and cut into chunks
• 1 small rib celery, cut into chunks
• 1/2 teaspoon whole black peppercorns
• 1 small bay leaf
• 1 tablespoon butter
• 1/2 cup chopped yellow onion
• 1/3 cup uncooked wild rice*
• 1/2 cup heavy cream
• 1/2 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
• 2 tablespoons cornstarch
• 2 teaspoons chopped fresh thyme leaves
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper, or more to taste

Ingredients

• 2 1/4 cups King Arthur Unbleached All-Purpose Flour, fluffed in bag with fork or whisk before measuring
• 1/4 teaspoon salt
• 12 tablespoons (1 1/2 sticks) Cabot Salted Butter, cold from refrigerator
• 1/2 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt

Pie:

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 clove garlic, minced
• 3/4 pound lean ground beef
• 1 (10-ounce) box frozen spinach, thawed
• 2/3 cup crumbled feta cheese (about 3 ounces)
• 2/3 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
• 1/2 cup freshly grated Parmesan cheese
• 2 large eggs, lightly beaten
• 3 tablespoons chopped fresh dill weed
• 2 tablespoons chopped fresh mint
• 3 tablespoons tomato paste
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 recipe Easy Flaky Greek Yogurt Pie Crust or 1 package refrigerated pie crusts (above)

Ingredients

• 6 large whole-grain or buttermilk “refrigerator” biscuits
• 1 1/2 cups milk
• 2 tablespoons Cabot Salted Butter
• 3 tablespoons King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups frozen cubed butternut squash
• 1 cup frozen peas
• 1 cup fresh or frozen corn kernels
• 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon sugar
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper, or more to taste
• 1 pound salmon fillet, skin removed and cut into pieces
• 1/2 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt

Ingredients

• 1 (13.25-ounce) box Dreamfields Elbows
• 4 medium cloves garlic, excess papery skin removed but not peeled
• 6 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 1/2 cups)
• 1/2 cup Cabot Plain Greek Yogurt or Cabot 2% Plain Greek Yogurt
• 1/3 cup reduced fat (2%) milk
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Ingredients

• 1 pound lean ground beef (90%)
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups grated zucchini (optional)
• 1 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
• 2 tablespoons cornstarch
• 1 cup part-skim or regular ricotta cheese
• 3/4 cup grated Parmesan cheese, divided
• 2 large eggs
• 1 tablespoon dried oregano
• 1 (24-ounce) jar favorite marinara sauce (about 2 1/2 cups)
• 1 (9-ounce) package no-boil lasagna noodles (uncooked) or about 9 slightly undercooked regular lasagna noodles
• 12 ounces Cabot Monterey Jack or Cabot Mild Cheddar, grated (about 3 cups) or 1 1/2 (8-ounce) package Cabot Shredded Mozzarella Cheese