Happy Thursday, everyone!
Today I want to share a fantastic recipe I found and made this past weekend from Eating Well magazine. The theme of the piece was yogurt-based recipes. I ended up making 3 (yes, 3 – I might be a little wacky!) different yogurt recipes. Mike and Robyn did not complain as I served them an unexpected three-course meal! It feels good to treat my parents given all they do to support me and help me succeed. I know it’s not much, but it feels good to do a little something for them.
Sunday night’s yogurt round-up included a Scallion-Dill Potato Salad to start, followed by Curry Marinated Chicken Thighs. For the finale? A creamy dreamy Mango Frozen Yogurt.
I don’t know if my parents were just acting their “yummy noises” (<—- F.R.I.E.N.D.S. reference). If so, they sure had me fooled (:
All three of these recipes were beginner-friendly and produced a unique, classy dish with little fuss or tedious prep. Tori approved!
I now present you with Course 1:
Dill Potato Salad
Active time: 20 minutes | Total time: 1.5 hours
Serves: 8 | Nutrition: 175 calories/cup
- 3 lbs unpeeled red potatoes
- 1.5 cups plain fat-free yogurt
- 8 chopped scallions
- 3/8 cup (6 tablespoons) minced fresh dill
- 1 teaspoon each salt and pepper
1) Wash and halve red potatoes.
2)Add potatoes to large pot and cover with about 4 inches of water. Bring to a boil and cook until soft (15-18 minutes), stirring occasionally.
3) Drain water and let cool to room temperature (refrigerate 30-60 minutes).
4) Combine yogurt, scallions, dill, salt and pepper in a large bowl.
5) Once cool, add potatoes and toss to coat. Enjoy warm or cold.
These yogurt recipes really stretched my ideas of what can be done with yogurt! Yogurt..not just a breakfast treat! What yogurt-recipes have you made and loved? Any good non-breakfast ideas out there?
Love you, Mean it, Ciao <3