What to Eat this Week – Dinners with Greek Yogurt
For #WhatToEatThisWeek, think Greek Yogurt. It’s such a deliciously versatile ingredient. You can use it as a sub for so many other ingredients—just check out our substitution chart. Whether you use full fat or our 2%, Greek Yogurt can add creaminess, richness, and flavor to so many meals.
For these recipes, you’ll need at least a 2lb tub of Greek Yogurt. If you double any recipes, you’ll need to account for that in your yogurt shopping!
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
TUESDAY
Pie Crust:
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)
WEDNESDAY
Ingredients
- 1 cup Cabot Plain Greek Yogurt
- 2 cloves garlic, finely grated
- 2 tablespoons lemon juice
- 2 tablespoons hot Madras curry powder
- 1 teaspoon grated fresh ginger
- 1 1/2 teaspoon coarse kosher salt
- 5 pounds boneless pork butt
Sauce
- 1 14-ounce can light coconut milk
- 1 chopped fresh hot green or red chili (seeds added to taste for spice)
- 2 to 3 teaspoons hot curry powder
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
THURSDAY
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
FRIDAY
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
SATURDAY
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
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.
Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.