Yogurt

3/4 cup seashell pasta
2 cups washed, dried and torn butterhead lettuce
1 small pear, cored and chopped
1 cup sliced fresh strawberries
1/3 cup chopped celery
1/3 cup low-fat lemon yogurt
1 tablespoon orange juice
1/2 teaspoon poppy seeds

4 (8 ounce) containers strawberry yogurt
1/2 cup balsamic vinegar
1 tablespoon white sugar
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)

1 (15 ounce) can sliced peaches, undrained
1 (18.25 ounce) package yellow cake mix
1/3 cup vegetable oil
3 eggs
1 (8 ounce) carton frozen whipped topping, thawed
1 (6 ounce) container peach yogurt

3 pounds bone-in chicken pieces
3 tablespoons fresh lemon juice
1 tablespoon meat tenderizer
2 cups plain yogurt, divided
3 tablespoons ground cumin
2 tablespoons ground coriander
1/3 cup chopped fresh cilantro
2 teaspoons paprika
1/2 teaspoon ground turmeric
2 teaspoons salt
1 teaspoon ground black pepper
6 cloves garlic, minced

2 cups pineapple juice
2 bananas
2 cups vanilla yogurt
1 cup strawberries, hulled
1/4 cup wheat germ
1 teaspoon vanilla extract

1 3/4 cups Swanson?(r) Chicken Broth
1/4 cup all-purpose flour
2 teaspoons paprika
1/8 teaspoon ground red pepper
4 skinless, boneless chicken breasts
1 medium onion, sliced
1/3 cup plain yogurt
4 cups hot cooked egg noodles