LEMON YOGURT DIP
Summery and zesty Lemon Yogurt sauce. Serve with BBQ meat, kebabs, grilled vegetables, seafood and more!
Provided by Helene Dsouza
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- Combine all ingredient in a small mixing bowl.
- Keep in the fridge covered until further use. Serve up with meats, seafood or veggies as a dip.
Nutrition Facts : Calories 134 kcal, Carbohydrate 3 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 47 mg, Sodium 31 mg, Sugar 2 g, ServingSize 1 serving
CREAMY YOGURT-DILL SAUCE
This simple, creamy yogurt-based sauce is a great foundation for a dip or dressing to coat a salad. Dill adds bright flavors, but any fresh (or dried) herb will work well.
Provided by Hilary Meyer
Categories Healthy Sauce & Condiment Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Combine yogurt, lemon juice, oil, dill, garlic powder and salt in a small bowl.
Nutrition Facts : Calories 41 calories, Carbohydrate 3 g, Cholesterol 2 mg, Fat 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 94 mg, Sugar 2 g
LIGHT LEMON YOGURT SAUCE
Categories Condiment/Spread Sauce Fruit Juice Side Yogurt Lemon Mint Spring Parade
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a small bowl. Refrigerate, covered, until needed.
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- Using a sharp knife butterfly the chicken breasts so they will cook more evenly. Lay them in a pan. Season with kosher salt and freshly ground pepper on each side.
- Whisk together all of the ingredients for the sauce. If using full fat strained Greek yogurt add a splash of water to make the sauce runnier or leave as is, according to your liking. Set sauce aside until you grill the chicken and cook the fries.
- Peel and rinse the potatoes. Cut into 1/2 cm (1/5 inch) thick fries. Place in a strainer. Rinse well and let them drain for 3 minutes. Season with kosher salt.
- Heat a grill or grill pan on medium-high. Add the chicken breasts and grill for about 10-15 minutes. Don't flip them before the first 5 minutes so they will sear properly on one side before flipping them on the other. Use an instant-read thermometer to cook the chicken nice and juicy and make sure you won't overcook it. The internal temperature should read 165°F / 74°C.
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- Bring a large pot of salted water to the boil. Cook the spaghetti according to package directions. Drain and reserve.
- While the spaghetti is cooking, whisk together the yogurt and lemon zest. Season to taste with salt and pepper. Reserve.
- Heat a large sauté pan over medium heat. Add the vegetable oil and sauté the onion until lightly browned, about 5 minutes. Add the garlic and asparagus. Cook until aromatic, about 30 seconds. Add the ham and peas and stir well. Deglaze the pan with ¼ cup water. Remove pan from heat and stir in the spaghetti. Stir in the yogurt sauce. Divide the pasta between 4 bowls and serve immediately.
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- Arrange fish fillets, skin side down, on a broiler pan coated with cooking spray. Sprinkle the fish evenly with 1/2 teaspoon salt and pepper. Broil 7 minutes or until desired degree of doneness.
- While fish cooks, combine yogurt, mayonnaise, dill, lemon juice, remaining 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk until combined. Serve fish with sauce.
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- Combine first 6 ingredients; add 1 teaspoon rind, stirring well. Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
- Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until browned. Cover, reduce heat to medium, and cook 4 minutes.
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