Yogurt

2 cups plain yogurt
1 egg, beaten
1/3 cup molasses
1 cup raisins
1/2 cup wheat germ
1 cup quick cooking oats
3 tablespoons butter, melted
1 1/2 cups whole wheat flour
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt

2 frozen bananas, peeled and cut into chunks
1 orange – peeled, segmented, and seeded
1 (8 ounce) container raspberry yogurt
1 1/2 tablespoons honey
1/2 teaspoon ground nutmeg

1/3 cup mayonnaise
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/2 teaspoon grated lime peel
1/3 cup chopped green onions
3 tablespoons plain yogurt
2 tablespoons finely chopped jalapeno pepper*
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground venison
8 hamburger buns, split
8 slices Pepper Jack cheese

1 cup reduced-fat plain yogurt
3 tablespoons chutney
2 tablespoons chopped green onions
1 teaspoon curry powder
1 medium green bell pepper
Assorted fresh vegetables

1 tablespoon olive oil
2 pounds small chicken thighs
12 ounces Merguez or spicy Italian sausage
1 tablespoon minced garlic
2 onions, minced
2 carrots, peeled and cut into 1/2-inch rounds
1/2 stalk celery, cut into 1/2 inch pieces
1 rutabaga, parsnip, or turnip – peeled and cut into 1-inch cubes
1/2 green bell pepper, cut into 1/4 inch strips
1/2 red bell pepper, cut into 1/4 inch strips
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can garbanzo beans
2 cups chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon harissa, or to taste
1 bay leaf
2 zucchini, halved lengthwise and sliced into 1-inch pieces
2 tablespoons extra virgin olive oil
2 cups couscous
2 cups chicken stock
1/2 cup plain yogurt

1 (16 ounce) can whole cranberry sauce
1 (3 ounce) package raspberry flavored gelatin mix
1 cup water
1/4 teaspoon salt
1 cup lemon yogurt
2 apples, cored and diced with peel
2 large orange, peeled, sectioned, and cut into bite-size
1/2 cup chopped walnuts