What to Eat this Week – Dinners with Greek Yogurt
I know I’m in the minority here, but there is only one good thing about football season: empty grocery stores on Sunday afternoons! It’s almost peaceful in there. No long deli or checkout lines, plenty of time to peruse the sales and samples. It is glorious. I’m not saying stop being a football fan, but, you know, think about it.
Or, you can streamline your shopping trip! Get in, throw the key ingredients you’ll need for a week’s worth of meals into your cart, and get home in time for kickoff. And now you don’t even need to come up with your week’s meals yourself – we’ve got you, football fans and frenemies alike, covered.
Wondering #WhatToEatThisWeek? Think #GreekYogurt, and let @cabotcheese help you dish up something delicious Click To Tweet
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!
MONDAY
Start the week with a soup like our heavenly Creamy Chicken & Wild Rice Soup. Double the recipe so you can have leftovers for lunch all week.
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
You can make our Easy Flaky Greek Yogurt Pie Crust for this Greek Meat & Spinach Pie, or pick up a refrigerator crust. Either way, delicious.
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
Break up the week with something super flavorful and unusual. Try this Yogurt Marinated Slow Roasted Pork in Coconut Curry!
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
When I was little, my mom used to make us something she called Tuna Pea Wiggle. These Salmon Biscuit Pies are like a much classier version of that comfort food. Perfect for a brisk Thursday, and super easy to put together.
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
What better way to finish a week off than with your family, dishing up some creamy macaroni and cheese? And at only 318 calories a serving, this Healthier Mac and Cheese will start your weekend off right.
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
When I make lasagna, I always make more than we will eat, because it freezes and reheats beautifully. I love this Light & Classic Lasagna because it’s perfectly cheesy and flavorful, and with the ricotta cut in half and mixed with Greek Yogurt, it’ll be good eating for lunchtime leftovers or reheated weeknight meals.
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.
