Greek yogurt recipes

Healthy Greek Yogurt Recipes You’ll Want to Eat Daily

If you’re like me, you’re always looking to improve your nutrition while not sacrificing taste. It just so happens that Greek yogurt can be added to many dishes we already enjoy to make them a little healthier for not only us but our family as well. Substituting Greek yogurt for various ingredients helps clean up the macros, lowers the overall calories, and in the end, you can’t even tell it changed the recipe. That said, do you want some delicious and healthy Greek yogurt recipes you can try for yourself?

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Below are some delicious healthy Greek yogurt recipes that you can try for yourself. Maybe it’ll spark some new ideas on how you can alter some of your other favorite homemade dishes too?!

1. Healthy Whole Wheat Baked Mac and Cheese

Fresh out of the oven mac and cheese gives off an aroma that can fill a home (and a belly). To prevent the belly piece and minimize fat gain, you implement healthy Greek yogurt recipes like this one to allow you to still enjoy this amazing dish, all while making it a healthier option. Same great flavor and taste only without all of the butter and milk that is usually added, sending the overall calories through the roof.

Servings: 4

Ingredients:

  • Nonstick cooking spray
  • Salt
  • 4 oz. whole wheat macaroni
  • 1/2 cup onion-garlic puree
  • 1/2 tsp. dry mustard
  • Pinch cayenne pepper
  • 1 cup shredded 50 percent reduced-fat cheddar
  • 1/3 cup nonfat Greek yogurt
  • 1/4 cup whole-wheat panko breadcrumbs
  • 1/4 cup grated Parmesan

Directions:

  1. Grab an 8×8 baking dish and spray it with nonstick cooking spray.
  2. Preheat your oven to 425°F.
  3. Place a large pot of water on the stovetop and add salt. Bring the water to a boil before dumping in your whole wheat macaroni. Follow the directions on the macaroni package and when finished cooking the noodles, drain the pot.
  4. Take the mustard, onion-garlic puree, and cayenne pepper and place them into a pan and simmer on medium heat. Be sure to stir often, so it does not burn.
  5. Add cheddar cheese to the ingredients from #4 and whisk until the cheese is melted. Remove the pan from the stovetop and add in the Greek yogurt. Whisk the entire contents of the pan together to blend all ingredients.
  6. Grab a bowl and dump the cheese sauce and macaroni noodles into it. Add salt if you wish, or leave it plain based on your taste preference. Mix the macaroni noodles and cheese sauce until the noodles are completely covered.
  7. Dump the contents into the 8×8 baking dish and spread out evenly. Sprinkle the whole wheat panko breadcrumbs over the top of the dish and finish it off by also adding the grated Parmesan cheese.
  8. Place the 8×8 baking dish in the preheated oven for around 10 minutes. The cheese should be melted, and the macaroni noodles should be hot.
  9. Plate your delicious and healthy mac and cheese, and enjoy!

Nutrition Facts:

Serving Size: 2/3 cup

Calories: 237

Fat: 7g

Carbohydrates: 31g

Protein: 17g

2. Greek Yogurt Pancakes

Many people associate Greek yogurt with breakfast, but not in this fashion. Here, we are taking a favorite to many (pancakes) and making them a little healthier with the help of some Greek yogurt. Sometimes you need to think a little outside the box when it comes to healthy Greek yogurt recipes. And this one took the box (pre-made pancake mix) out of the equation. You’re going to love the taste of these blueberry pancakes!

Servings: 5 pancakes

Ingredients:

  • 1 5.3-oz container of plain Greek yogurt
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/2 cup fresh blueberries
  • Nonstick cooking spray

Directions:

  1. In a bowl, dump in your egg and Greek yogurt. Mix them together until you have a smooth consistency.
  2. Next, add in your baking soda and all-purpose flour and continue to mix until you have a smooth, yet thick batter.
  3. Turn your stove-top onto medium heat and place your griddle on top. Once the griddle is hot, spray it with the nonstick cooking spray.
  4. Take a 1/4 cup measuring cup and use that to scoop out the batter to place on the hot griddle. Let cook for around 2-3 minutes, and when you see the underside turn a nice golden-brown color, flip the pancakes onto the other side and repeat the process. Continue to do this until you use up all of the batter and have made all of your pancakes.
  5. Once the pancakes are made, add any toppings or syrup, and enjoy!

Nutrition Facts:

Serving Size: 1 pancake

Calories: 80

Fat: 1g

Carbohydrates: 12g

Protein: 4g

Source

3. Healthy Broccoli Cheddar Twice Baked Potatoes

Twice-baked potatoes can go with just about anything… chicken, beef, fish. It doesn’t matter. What can drive the calories through the roof? Sour cream… butter… All the things that make it taste amazing. Well, I’ve added this to our healthy Greek yogurt recipes for one reason — you’ll never know what’s missing. THAT is how good these puppies are. Easy to make and easy to go down. Try them and let us know on social media what you think.

Servings: 4

Ingredients:

  • 2 medium to large Russet potatoes
  • 1/2 cup nonfat, plain Greek yogurt
  • 1/4 cup skim milk
  • 2 cups broccoli, steamed and chopped
  • 1/4 cup shredded sharp cheddar cheese, separated

Directions:

  1. Preheat your over to 400°F.
  2. Grab your potatoes and stab them with a fork several times and place two of them in the microwave at a time (on a microwave-safe plate) to bake. Set the microwave on high and allow to bake for 5 minutes. Move them around a bit on the plate to help bake evenly and place them back in the microwave for another 5 minutes. Make sure the potatoes are soft when they come out of the microwave.
  3. Repeat the process with the remaining two potatoes.
  4. Once the potatoes are baked in the microwave, remove them and cut all four lengthwise in half.
  5. Grab a bowl, and using a spoon, scoop out the insides of all potatoes and place them in the bowl.
  6. Using a greased baking sheet, take your empty potato skins and space them out evenly on the sheet.
  7. Grab a fork or potato masher and mash the insides of the potatoes you previously scooped out into the bowl.
  8. Add in your broccoli, milk, half of the cheese, as well as the Greek yogurt, and mix everything together.
  9. Next, take what is in the bowl and divide it evenly into four piles and place each one inside the potato skins on the baking sheet.
  10. On top, sprinkle the remaining half of the cheese and place it in the oven for around 20 minutes. Enjoy!

Nutrition Facts:

Serving Size: 1/2 of potato

Calories: 224

Fat: 2.6g

Carbohydrates: 38g

Protein: 13g

Source

4. Spicy Chopped Chicken Salad

Most people don’t think about utilizing Greek yogurt in a salad, but it’s totally doable. In fact, it’s delicious. This isn’t just any salad either, it’s got flavor like you wouldn’t believe. Delicious chicken with a hint of pepper and spices to keep your taste buds entertained throughout the meal. And for that reason alone, I had to add it to our list of healthy Greek yogurt recipes.

Servings: 6

Ingredients:

  • 4 sun-dried tomatoes
  • 3/4 cup 2% plain Greek yogurt
  • 2 tbsp. red wine vinegar
  • 1/2 tsp. ancho chile powder
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. diced red onion
  • 2 cornichons, diced
  • 1 head romaine lettuce, finely shredded
  • 1 1/2 cups diced cooked chicken breast
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 3/4 cups chickpeas
  • 4 oz. Cheddar, diced

Directions:

  1. In a bowl, place 1/2 cup of hot water.
  2. Place the sun-dried tomatoes in the bowl and allow them to soak and soften.
  3. Once noticeably soft, place the tomatoes in a blender to puree along with the red wine vinegar, Greek yogurt, ancho chile powder, and cayenne powder.
  4. Pour out the contents of the blender into a bowl.
  5. Next, dump in your cornichons and onion and stir.
  6. Throw in the remaining ingredients and mix them all together to enjoy this delicious and healthy salad.

Nutrition Facts:

Serving Size: 4 cups

Calories: 250

Fat: 10.1g

Carbohydrates: 20g

Protein: 23g

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Matt Weik

Matt Weik, BS, CPT, CSCS, CSN, is the Owner and Head Keyboard Banger of Weik Fitness. He is a well-respected, prolific writer with a global following and a self-proclaimed fitness and supplement nerd. Matt’s content has been featured on thousands of websites, 100+ magazines, and he has authored over a dozen published books.