Recipes

1 tablespoon vegetable oil
1 bone-in chicken breast halves, skinless
2 (8 ounce) containers plain yogurt
3 cloves garlic, minced
salt to taste
3 pita bread rounds
1 (15.5 ounce) can canned chickpeas, drained (optional)
1/2 cup pine nuts

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 (10.75 ounce) can Campbell’s(r) Healthy Request(r) Condensed Cream of Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
4 cups hot cooked medium egg noodles, cooked without salt
Paprika

6 cups water
1 cup barley flour
1 cup uncooked whole barley

2 cups nonfat plain yogurt
1/4 cup water
salt to taste

2 large cantaloupe melons, halved and seeded
1 medium orange, peeled and sectioned
1 medium apple, cubed
1 medium fresh peach, sliced
1 teaspoon lemon juice
1 cup fresh blueberries
1/2 cup fresh strawberries, halved
1 (6 ounce) tub fat-free pineapple, lemon or vanilla yogurt
2 tablespoons unsweetened applesauce
1 teaspoon honey
1/4 teaspoon ground ginger
4 large lettuce leaves

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

3 skinless, boneless chicken breast halves – cut into 1/2 inch strips
2 tablespoons ketchup
2 tablespoons olive oil
1 1/2 teaspoons white wine vinegar
1 teaspoon dried oregano
1 teaspoon mustard powder
1 1/2 teaspoons curry powder, or to taste
4 pita breads, cut in half
2 cups mixed salad greens
1 cup plain yogurt

2 cups lemon-flavored yogurt
1 cup vanilla yogurt
1/4 cup milk
2 cups pureed mango
3 tablespoons honey
1 (12.5 fl oz) can mango nectar
1/8 teaspoon ground cardamom

1 teaspoon clarified butter
1 teaspoon mustard seed
1 teaspoon chopped fresh ginger root
1 teaspoon chopped garlic
1 small cinnamon stick (optional)
1 teaspoon chopped green chile peppers
1 whole red chile pepper
7 leaves fresh curry
1 cup cooked basmati rice
water as needed
1 cup plain lowfat yogurt

2 small bananas, broken into chunks
1 cup frozen unsweetened strawberries
1 (8 ounce) container vanilla low-fat yogurt
3/4 cup milk

2 English muffins, split
1 (8 ounce) container pineapple yogurt
3/4 cup sliced fresh strawberries
3/4 cup drained crushed pineapple