Frisee with Pears, Goat Cheese, and Salted Pecans -Recipe #49 - Stirring the Pot

My friend and I had a long conversation yesterday about what we were serving for Thanksgiving. The two major dilemmas are not having enough oven space and too many things needing your attention at once. After at least one hour on the phone, we both decided that a great Thanksgiving salad was going to be part of our Thanksgiving table this year. Why not?

Maybe a green salad isn't a traditional side dish, but it is an easy and beautiful addition to any Thanksgiving table. A salad can be made the night before and doesn't require any oven or stovetop space the next day. Better yet, a salad requires no attention while you're busy cooking other things. Salads are beautiful and light and are a welcome dish at any party I've thrown. For all of these reasons, my friend and I both decided that we were definitely making a salad for Thanksgiving!!

Can you see where I'm going with this? This recipe from Stirring the Pot would be a perfect salad for any Holiday table. It is beautiful, easy, colorful, healthy and absolutely delicious!!

Frisee with Pears, Goat Cheese, and Salted Pecans -adapted from Stirring the Pot by T Flo
Dressing:
1 cup creme fraiche ** I used Greek yogurt
2 tablespoons Dijon mustard
1/2 lemon, juice only
1 tablespoon sugar
1 shallot, minced
Kosher salt and freshly ground black pepper

Salad:
2 medium ripe Bosc pears **I used red Bartlet pears for the red color
8 cups frisee lettuce **I couldn't find any at Whole Foods so I used mixed baby greens
3/4 cup salted pecan halves, toasted
3/4 cup crumbled goat cheese

In a small bowl combine creme fraiche (or greek yogurt), mustard, lemon juice, and sugar. Fold in shallot and season with salt and pepper. Cover and set aside in the refrigerator to let the flavors come together. Note: I let my dressing set for 24 hours.

Meanwhile, for the salad, halve, core, and cut the pears into thin slices. Toss pear slices together with frisee leaves and toasted pecans in a large salad bowl. Drizzle with dressing and fold in the crumbled goat cheese. Serve immediately.

Notes/Results: I have been wanting to make this salad since I received the book. It is creamy, sweet, salty, and crunchy. I absolutely loved it and think it would be great for any Holiday table, especially with the red bartlet pears. The pears do need to be somewhat firm or they will fall apart in the salad. I couldn't find salted pecan halves, so I coated them in a little butter, sprinkled them with a little salt and roasted them in the oven at 350F for about 8 minutes. I think dried cranberries would be a great addition to this salad and they would add a wonderful dimension with their tart and chewy flavor. This salad was extremely healthy, especially with the creme fraiche subbed out with the Greek yogurt. I looked at the nutritional information for the goat cheese and saw that the package was 4 ozs. Each 1 oz. serving of goat cheese is only 70 calories. This would be a great main dish or side dish to any table. Add a whole grain roll or slice of bread and all food groups are represented!! A definite make again recipe!

What are you serving for Thanksgiving? How do you get around the issue of limited oven space and too many things requiring your attention? I'd love to hear your secrets!!

Final Oikos Greek Yogurt Post & Strawberry Pretzel Salad for My Girl Paula

I want to start off by announcing the winner of the "Pitch Your Own Food Network Show" contest. Congratulations Pam of Sidewalk Shoes! Pam is the random winner of three Lush Fresh Handmade Cosmetics products: Ocean Salt (an exfoliating scrub for face & body), Lemony Flutter (a lemony cuticle cream), and Up You Gets (a citrusy shower aromatherapy product). Pam's concept for a food network show was to feature a selected herb for each show, making an appetizer, main course, and dessert. Great idea Pam!

Secondly, this week's My Girl Paula recipe is Strawberry Pretzel Salad. This salad is somewhat like a pie. It is made with a pretzel crust, a cream cheese layer, and topped with strawberries and strawberry jello. This is a recipe that I have ate before and enjoyed, especially in the summertime. It is a good dish to take to a summer potluck. Paula's version also includes crushed pineapple, but I didn't have any so I left it out. We enjoyed this recipe for it's salty and sweet flavors. You can find the recipe here.

Lastly, this is my last week of posting recipes for Oikos Greek Yogurt. A big thanks to Kristina at Stonyfield for sending me such a generous pack of coupons! I was able to try my hand at a variety of recipes. The first week I made Martha's Date Bran Muffins and Tyler's Greek Yogurt. The second week, I made the Food Network's Almost-Famous frozen yogurt. The following week, I made an Apple-Walnut Turkey Sandwich , using the Greek yogurt in place of mayo as a sandwich dressing. Last week, I made these decadent looking Loaded Mashed Potatoes , using the Greek yogurt to replace the sour cream.

This week I have two recipes for you! You simply can't feature Greek yogurt and not do a smoothie recipe. It just wouldn't be right! As a tribute to summer, I have chosen two of my favorite summertime fruits, the peach and the raspberry, and combined them into one smoothie; The Peach Melba Smoothie. It was super delicious, unique, and healthy.

Peach Melba Smoothie - courtesy of Recipezaar, adapted by me
1/2 cup frozen raspberries
1 cup frozen peaches
1 cup low-fat milk
1 cup Greek yogurt
1 frozen banana (optional)

Whisk in a blender and serve.

This smoothie was thick, like a milkshake, creamy, refreshing, cold and best of all....different from the same old strawberry-banana smoothie. You can even add a tablespoon of wheat germ if you like.
I did try one more recipe with the Greek yogurt that is really unique! At work, we have face masks made with yogurt. Yogurt is terrific for your skin as it smoothes, pampers, moisturizes and tightens your skin. It will remove traces of dirt, pollution and makeup from pores. You can use plain yogurt, or even blueberry, strawberry or honey. It all depends on your skin type. Any fruit, such as blueberries or strawberries acts as an antioxidant removing dead skin and revealing new and glowing skin. Here is a basic recipe for a face mask using Greek yogurt, or even regular yogurt:

Dry Skin - 1 Cup yogurt
1 Tablespoon honey (honey brightens skin and retains moisture)

Oily Skin- 1 Cup yogurt
Couple drops of lemon (acid cuts excess oil on skin)

* Leave the mask on for about 30 minutes and rinse off!

Now onto the giveaway!!! Kristina at Stonyfield offered to share more coupons and goodies with a winner!
The winner will receive:
2 FREE 16 OZ. OIKOS COUPONS
4 FREE 5.3 OZ OIKOS COUPONS
$4 WORTH OF STONYFIELD COUPONS
OIKOS SPATULA & RECIPE CARD SET

All you need to do is leave a comment telling me your favorite way to use Greek Yogurt! It's that simple. If you have never used Greek Yogurt, then pick a way that you would like to use it. Giveaway is open to all! Comments will close this Friday at midnight and winner will be pulled in a random drawing, which will be announced this Saturday morning! Good luck : )

Oikos Greek Yogurt Week #4, Contest Information, and Thanks!!

Happy Sunday! This is going to be another big post! First, I want to thank everyone at Tyler Florence Fridays. I am so excited that my version of Tyler's Chicken and Smoked Sausage Etouffee was chosen to be the featured recipe on Tyler's blog. This particular feature means a lot to me because this weekend is my birthday and let's face it.....when a girl is starting to approach the hill, she always appreciates a boost! Thanks again to all my friends at Tyler Florence Fridays.

I also want to thank Beth at The Seventh Level of Boredom. She held a contest and chose one lucky winner to receive a Pampered Chef Deep Covered Baker. I still can't believe I won and I am beyond ecstatic to receive such a generous gift! The deep covered baker was even more beautiful in person. I love the cranberry color. I would recommend this baker to anyone and I will tell you that it is definitely worth the asking price of $69. I adore stoneware and love to cook and bake with it. However, I must say that I don't get super excited about cleaning my stoneware. The whole issue is that you cannot use dish soap, making it nearly impossible to get the dish clean. Are you ready for this???? This Pampered Chef Deep Covered Baker comes clean and shines like new in all its glory. It even comes with a handy little scraper to help scrap off all the little bits!! This product definitely deserves two thumbs up, five stars, and will be a much-loved piece in my kitchen. Thanks Beth : )

LOADED MASHED POTATOES
5 pounds potatoes, peeled and cubed
3/4 cup sour cream *I used Oikos Greek Yogurt*
1/2 cup milk
3 tablespoons butter
3 cups shredded cheddar cheese (I didn't use nearly this much)
1/2 pound sliced bacon, cooked and crumbled (I only topped mine with bacon when thru baking)
3 green onions, sliced
Boil potatoes until tender. Drain and place in mixing bowl. Add sour cream (yogurt), milk, butter, salt & pepper. Beat on med-low speed until light and fluffy. Stir in 2 cups of cheese, bacon and onions. Transfer to a 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350F for 30 minutes or until heated through and cheese is melted. Makes 14 servings.

Notes: I used the Oikos Greek Yogurt to replace all the sour cream, which was 3/4 cup. Next time I would do half sour cream, half Greek yogurt. The large amount of Greek Yogurt (3/4 cup) was a little overpowering in this potato dish. A half and half combination to save calories would most likely taste better. I also did not use all the cheese or bacon. I simply sprinkled a little cheese on before baking and then topped the potatoes with some bacon before serving. They were pretty darn tasty and a lot lighter than the cream and butter mashed potatoes I usually make.

CONTEST ENTRIES - PLEASE VOTE!! VOTES DUE WEDNESDAY, SEPT. 2ND AT MIDNIGHT
Onto the fun part!!! Thank you to everyone who shared their ideas for this contest. The idea was to imagine your own Food Network Show, come up with a name for your show and share your signature dish! Please take a moment to look at all the entries. I hope that everyone is comfortable choosing their favorite concept and voting. You can vote simply by leaving a comment. If you are uncomfortable voting publicly, feel free to submit your vote via email to tony.tracy@att.net. The winner with the most votes will receive the 3 Lush goodies: Ocean Salt, Lemony Flutter, and Up You Gets Emotibomb. Voting will end at midnight this Wednesday, Sept. 2nd. If I have left you out, or misrepresented your ideas please let me know.

Jenna Z -
Name of Show: The Meat and Potatoes Vegetarian
Concept: Comfort Food done healthy and vegetarian
Signature dish: Mean-not Loaf

HannahBanana aka Amanda-
Concept: VaVaVoom Vegetarian
Signature dish: 15 Veggie/7 Cheese Lasagna

Donna of My Tasty Treasures
Name of Show: Girl Next Door Cooking
Concept: Everyday cooking done by mothers, wives, neighbors & friends. Down to earth food.

Debby at Feast for the Eyes
Concept: Ina Garten style, cooking and baking classic recipes

Joanne of Eats Well With Others
Name of a Show: Healthy with a Twist
Concept: No boring food allowed! Flavorful and healthy dishes with lots of pizazz.
Signature dish: Rosemary Mac N Cheese W/ Caramelized Onions & Sweet Potatoes

Pam of Sidewalk Shoes
Concept: Pam would select one featured herb and make an appetizer, entree and dessert showcasing the featured herb.

CaSaundraLeigh -
Name of Show: A Pinch of This, and a Dash of That!
Concept: Being creative in the kitchen by adding a bit of this and that
Signature Dish: Sinless Strata (includes egg, bread, onion, sausage, apple, and milk)

Kristin of Sogkonnite Living
Concept: Healthy, Frugal, Kid-Friendly

Beth/Ty's Mommy - The Seventh Level of Boredom
Name of Show: Recipe, We Don't Need No Stinkin' Recipe!
Concept: Adapting recipes to your liking, making substitutions, using what you have on hand, and being creative
Signature Dish: Kitchen Sink Risotto Cakes -uses risotto as a base and adds in whatever else you
have on hand

Sweet & Savory-
Name of Show: Chaya Bakes Kosher
Concept: Emphasis on Kosher and adapting recipes for baked goods.

Melody of Cheat Day Cafe
Name of Show: Cheat Day Cafe
Concept: Melody describes her eating as schizophrenic - healthy, but loves sweets
Signature Dish: If eating healthy, something fruity and light. If not being healthy, something with Oreos

Jesstyler of Black Cat Kitchen
Name of Show: Yes, Please!
Concept: Jess picked the name Yes, Please because that is what her husband says when she suggests something tasty for dinner.
Signature Dish: Her family's traditional Nisua (finnish cardamom bread)

My idea for a new Food Network show is simple. I would love for them to pick one extensive cookbook, like Joy of Cooking, Mastering the Art of French Cooking, or something like How to Cook Everything by Mark Bittman and then cook through the entire book. It would even be better if they cooked an appetizer, entree and dessert that all complemented each other. It wouldn't matter the cookbook, only that it would be extensive. I would love to see this done on television. I think it would be great for beginner cooks and also fun and exciting for experienced cooks.

Good luck to everyone!! Please remember to vote for your favorite by either leaving a comment or sending an email. Also, please vote only for the entries that are highlighted. Thanks!!

Cookbook Review: Taste of Home Winning Recipes, Oikos Greek Yogurt Week #3, and Souper Sundays

Last week I received three new cookbooks in the mail. One of them was the Taste Of Home Winning Recipes. I ordered this through The Good Cook, which is a great cookbook club. I have never had a Taste of Home cookbook before, nor have I ever bought the magazine. I have noticed fellow bloggers referring to Taste of Home, so I decided to check them out. I reviewed all the Taste of Home cookbooks and the Winning Recipes had received the best ratings. Taste of Home Winning Recipes was given five stars on both Amazon and The Good Cook. No one had anything bad to say about it. I knew that this was going to be a solid purchase.

This is not a fancy cookbook by any means. You will not find fancy plating or fancy ingredients. What you will find are family friendly recipes that everyone is sure to love. In fact, there are 645 award winning recipes included in this book and there is a picture of every recipe! The book is broken down into seventeen chapters: Appetizers & Beverages, Salads, Soups & Chili, Sandwiches, Breakfast & Brunch, Beef, Pork, Poultry, Seafood, Meatless, Sides, Quick Breads, Yeast Breads, Cookies & Bars, Cakes & Cheesecakes, Pies and Desserts. Each chapter will have many tasty recipes, such as:
Taco Meatball Ring
Hawaiian Egg Rolls
Orange Lemonade
Chicken Chopped Salad w/ peaches & peanuts
Chili Corn Bread Salad
Layered Fresh Fruit Salad
Creamy Celery Seed Dressing
Swedish Meatball Soup
Tasty Reuben Soup
Sizzling Rice Soup
Pepperoni Pizza Chili
Ultimate Grilled Cheese (made with cream cheese)
BLT Egg Bake
Bacon n' Egg Lasagna
Brunch Berry Pizza
Garlic Beef Enchiladas
Steak with Citrus Salsa
Cheese-Stuffed Pork Roast
Chicken in Basil Cream
Saucy Skillet Fish
Artichokes Au Gratin
Two-tone Baked Potatoes
Confetti Carrot Fritters
Whole Wheat Biscuits
Dijon Ham Muffins
Buttermilk Pan Rolls
Pull-Apart Bacon Bread
Mashed Potato Rolls
No-Fry Doughnuts
Triple Chocolate Kisses
Macaroon Brownies
Jewel Nut Bars
Fresh Grapefruit Cake
Caramel Apple Cupcakes
Chocolate Chip Cookie Dough Cheesecake
Apple Meringue Pie
Caramel Pear Pie

Anyway, I'm getting carried away. The point is that when I sat down with this book I grabbed some paper and a pen. I started writing down recipes I wanted to try. Normally, I'll jot down a couple of recipes and ingredients and run to the store. This time I sat, for a long time, pouring over this cookbook until I had three full sheets of paper covered. All in all, I had written down something like 162 recipes to try!! There are just some fabulous, quick, easy and fun recipes in this book! Great dishes for entertaining, potlucks, church socials, bake sales, and gifts! I knew I was going to be happy with this cookbook, but I didn't expect it to be one of my all-time favorites!

I wanted to get cooking right away, so I just worked with what I had on hand. This first recipe I made was this Aloha Bread from the Quick Breads chapter. I had never seen a quick bread quite like this before and was intrigued. It is essentially a banana bread with coconut, orange peel, pineapple, and nuts. This bread was enjoyed by all. It was moist and flavorful. Everyone loved the bread and commented on how they enjoyed the flavor of the orange zest in this recipe.
Next I made S'more Sandwich Cookies, which were every bit as delicious as they sound!! This was the first recipe in the Cookies & Bars chapter and I knew I had to make them straight away! It was marked as a first prize winner and for very good reason. They were excellent and disappeared very quickly!! The recipe is essentially a chocolate chip recipe with about 1-1/4 cups graham cracker crumbs mixed into the batter. Once the cookies have cooled, you place a few of them bottom side up in the microwave, place a large marshmallow on top and microwave for about 10 seconds, or until the marshmallow puffs up. Then you top it off with another cookie and there you have it....one delicious s'more sandwich cookie! These cookies are the ultimate in ooey, gooey and sticky goodness. They may even be tastier than a good old fashioned campfire s'more.Next I made Apple-Walnut Turkey Sandwiches. This is a perfect no-cook lunch or dinner that is quick to throw together. For this recipe, I replaced the mayo with my Oikos Greek Yogurt. I love the idea of using the greek yogurt to replace the mayo because the yogurt has zero fat, is lower in calories, and is much creamier than mayo!
Apple-Walnut Dressing:
3/4 cup mayo/greek yogurt
1/4 cup chopped celery
1/4 cup raisins
1/4 cup chopped walnuts, toasted
1 medium tart apple, chopped
The dressing makes 4 sandwiches. The recipe calls for sourdough bread, but I'm quite sure any bread is suitable. I think I would enjoy the bread toasted next time. This was sandwich was delicious, filling and just plain lovely. I really enjoyed the crunch of the celery, apples, and walnuts. This sandwich was so filling, I ate only one half and saved the rest for later. This sandwich represents all four food groups rolled into one and has a fabulous presentation. My picture doesn't do it any justice.
This is my entry for my weekly Oikos Greek Yogurt post and I am also submitting the above sandwich to Deb at Kakakai Kitchen for Souper Sundays. Head over to her site to see what everyone else made for Souper Sundays.
As I write this post, I have the cookbook sitting next to me and I'm pondering what to make next. I'm also extremely happy that I purchased this book. I'm not sure if I have ever bookmarked so many recipes to make from one book. I am certain that this is one of my top ten favorite cookbooks of all time. I would definitely recommend it to anyone who enjoys cooking and baking!

P.S. If you already have this book, let me know how you like it! I'd love to hear some of your favorites!!

Happy Cooking!

Oikos Greek Yogurt Week #2 - Almost-Famous Frozen Yogurt

This is my second week working with the Oikos Greek Yogurt and I made Food Network's Almost-Famous Frozen Yogurt. This almost-famous frozen yogurt is a copycat recipe for the famous and yummy Pinkberry frozen yogurt. Pinkberry is located in New York, California, and Texas and is becoming really popular as a healthy treat. Check out the Pinkberry website here. They have many toppings for their frozen yogurt, such as lychee, mango, fruity pebbles, granola, honey, and many others. I chose to top my frozen yogurt with fresh raspberries.

Food Network features a brand new almost-famous recipe in each issue of their magazine. These are my favorites recipes in the magazine. So far, I have made every one of them and have yet to be disappointed. This recipe is marvelous! I feel like it is a healthy treat that is very satisfying. I found the end product to be creamy and tangy with lots of possibilities. I would love to add mix-ins to the yogurt and also make a frozen yogurt parfait.

Food Network recommends using Greek yogurt when making this frozen yogurt. I made this recipe both ways and found that when using Greek yogurt the end product was much creamier. This is one delicious recipe that you will love and feel good about serving to your family. You can even set up a frozen yogurt bar with all different kinds of toppings!!

Almost-Famous Frozen Yogurt - adapted from Food Network Magazine
2 cups plain whole-milk yogurt
2 cups plain nonfat or reduced fat Greek yogurt **Greek yogurt is much creamier**
1/2 cup superfine sugar
3 tablespoons light corn syrup
fresh fruit or other toppings

Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

This recipe takes only 10 minutes and makes 1 quart of frozen yogurt. The kids and I really enjoyed making this and we feel even better about eating it. We had some leftovers that we stored in a reusable Tupperware container with great results.

We loved this recipe so much that we are thinking about experimenting with the other flavors of Greek yogurt at the market. I used plain in this recipe, but I am tempted to try both the honey and the strawberry!! This recipe was delicious.

Oikos Greek Yogurt Week #1

Today is the perfect day to Go Greek!! At work today, we had a toga party and celebrated all of the Greek ingredients in our products. We wore togas and the florist made all of us girls very pretty wreaths to wear on our hair. It was so much fun. When I came home, I noticed that even Ina Garten went Greek today cooking all kinds of Greek goodies. I decided it was the perfect day to start my posts about Oikos Greek Yogurt.

A couple weeks ago Kristina at Stonyfield Farm contacted me about trying Oikos Greek Yogurt. I was very interested and welcomed the package with open arms. Kristina was so sweet...she sent me tons of coupons and a very cute Stonyfield reusable bag. In the package were also coupons for five FREE 5.3 oz. greek yogurts! I also received another packet of coupons for some of their other products. I was so excited to receive this package and try the yogurt!!

Oikos Greek Yogurt comes in a variety of flavors: plain, vanilla, blueberry, and honey were all available in my supermarket. They use a centuries-old straining process to remove the whey (liquid) from the yogurt which leaves the end product both rich and creamy. The Oikos Greek Yogurt is organic and has twice the protein of normal yogurt. There is 0% fat, and each 5.3 oz. container has just 80 calories! The very best part is that the Oikos Greek Yogurt is deliciously creamy and seems very decadent! Not only is it great to eat on its own, it is also great to bake with PLUS use in smoothies, salad dressings, frozen yogurt...you get the idea : )

I've been dreaming up recipes and ideas for posting and have decided that each Sunday, for the next 4-6 weeks, I will post a new recipe using the Oikos Greek Yogurt. In the meantime, have fun thinking of ways that you might like to use Oikos Greek Yogurt. At the end of my 4-6 week series, there will be a very generous giveaway!! Kristina at Stonyfield Farm will send one lucky winner the following:

2 FREE 16 0Z. OIKOS COUPONS
4 FREE 5.3 0Z. OIKOS COUPONS
$4 WORTH OF STONYFIELD COUPONS
OIKOS SPATULA AND RECIPE CARD SET

This is definitely something that you would want to win!!

Now, onto the food!!

Tip # 1 - Use greek yogurt in place of sour cream when baking! It is delicious and much healthier!

I chose Martha Stewart's Date-Bran Muffins and replaced the sour cream with the Oikos Plain Greek Yogurt. The muffins were moist from the yogurt and delicious with a hint of orange flavor. I would recommend baking with the greek yogurt anyday! This recipe makes 1 dozen, but I halved the recipe and everything worked out just fine.

Date-Bran Muffins- Martha Stewart's Baking Handbook

1-1/2 sticks unsalted butter, room temp, plus more for pans
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups wheat bran
1/4 cup plus 2 TBSP packed light-brown sugar
2 large eggs
1-1/2 cups sour cream OR Oikos Greek Yogurt
1/4 cup unsulphured molasses (do not substitute sulfured of blackstrap)
1-1/2 cups (8 ozs.) pitted chopped dates
1 teaspoon freshly grated orange zest

Preheat the oven to 375F. Generously butter a standard 12-cup muffin tin. *I used muffin/cupcake liners.** In a medium bowl, whisk together the flour, baking soda, salt, and bran; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on med-high spped until light and fluffy; 2 to 3 minutes. Scrap bowl as needed. Beat in the eggs one at a time. Add greek yogurt/sour cream and molasses; mix on low speed until just combined.

Using a rubber spatula, fold in the reserved flour mixture, dates, and orange zest until just combined; do not over mix. Divide and fill muffin pans. Bake, rotating halfway through, until a cake tester comes out clean, 22-25 minutes. Transfer the pan to wire rack and let rest for 10 minutes. Let cool completely.

The next morning, I served these date-bran muffins alongside Tyler's Greek Yogurt with a Fig, Date, and Honey Swirl. Do yourself a HUGE favor and find the recipe here. It was heavenly, creamy, crunchy, sweet and just plain delicious. I couldn't even believe it was healthy!! I am already craving more. Plus, this is probably the easiest Tyler recipe that I have ever made!! If you don't believe me, check out Beth's post at The Seventh Level of Boredom. Beth and I both loved this creamy and decadent breakfast treat!!



Come back next Sunday for more recipes using greek yogurt!!