Try these pitas as a change from a traditional roast chicken dinner. Rubbing the chicken with the easy yogurt mixture keeps the meat moist and juicy.

Greek Roast Chicken Pitas

By Stonyfield

Try these pitas as a change from a traditional roast chicken dinner. Rubbing the chicken with the easy yogurt mixture keeps the meat moist and juicy.

Ready In: 1 h 30 mins

Level: Easy


Prep: 10 mins

Cook: 1 h

Yields: 6 Servings

    Ingredients

  • 2 c StonyField Organic Double Cream Plain Yogurt
  • 4 cloves garlic, minced
  • 2 T lemon juice
  • 1 T olive oil
  • 1 T chopped fresh parsley
  • 1 t ground cumin
  • 1 t dried oregano
  • 1/4 t each salt and pepper
  • 3 1/2 lb organic roasting chicken
  • 8 Greek-style pita breads, warmed
  • 1 c crumbled feta cheese
  • 2 c cherry tomatoes, halved
  • 1/2 c chopped cucumber

directions

Step 1

Mix together yogurt, garlic, lemon juice, olive oil, parsley, cumin, oregano, salt and pepper; reserve 1 cup of the mixture and set aside.

Step 2

Preheat oven to 375°F. Remove giblets and neck (if necessary) from chicken. Pat chicken dry inside and out. Starting at cavity end, gently slide fingers between meat and skin, separating as much of the skin from the breast and thigh meat as possible; spread 1 cup yogurt mixture evenly under skin and rub all over top of chicken. Tuck wing tips under chicken; tie drumsticks together with butcher’s twine. Place chicken, breast side up, in roasting pan.

Roast for about 1 hour or until instant-read thermometer inserted in thickest part of thigh reads 165°F. Let stand for 20 minutes before carving.

Step 3

Slice chicken; serve with pita breads, feta cheese, tomatoes and cucumber, and remaining yogurt mixture.

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Around the holidays, we are bombarded with the art of giving. (more…)

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Ho! Ho! Ho! Happy Holidays! That’s right. It’s really that time of year again. The happiest time of the year, which also happens to be the tastiest time of the year. I don’t know about you but I have a hard time resisting some of the treats that pop up around now. And don’t they just totally pop up everywhere?

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Everyone loves a platter of spinach dip a party, but why wait for a get together to whip up this yummy snack? This healthier version is made with protein-packed whole milk Greek yogurt and plenty of fragrant herbs like dill, basil, and parsley.

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We always think to add yogurt to our morning smoothie or on top of a bowl of granola but have you ever thought of using it to make a savory dip? Smooth, creamy and packed with protein, yogurt is the ideal ingredient for creating a healthy and delicious appetizer! To get you started, here are 15 creative and delicious savory yogurt dip recipes for you to try!

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Made with Vanilla O’Soy, now your vegan and dairy free friends can join in the fun.

Mini Vegan Pumpkin Whoopie Pies

By Stonyfield

Made with Vanilla O'Soy, now your vegan and dairy free friends can join in the fun.

Ready In: 1 hr 5 mins

Level: Medium


Prep: 30 mins

Cook: 35 mins

Yields: 60 Servings

    Ingredients

  • 3 c all-purpose flour
  • 1 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 2 t ground cinnamon
  • 1 t ground ginger
  • 1 t ground cloves
  • 1 c brown sugar
  • 1 c sugar
  • ⅓ c vegetable oil
  • 6 oz container Stonyfield Organic O'Soy Vanilla Yogurt
  • 1 vegan buttery stick (melted)
  • 1 t pure vanilla extract
  • 3 c pumpkin puree (about 1 ½ (15oz) cans)

  • Cream Cheese Filling

  • 3 c confectioners' sugar
  • 1 vegan buttery stick ( softened)
  • 8 oz vegan cream cheese alternative
  • 1 t pure vanilla extract

directions

Step 1

Make the whoopie cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

Step 2

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, mix together brown sugar, sugar, oil, O’Soy yogurt, melted vegan buttery stick and vanilla until well combined. Add pumpkin puree and mix until combined (it should be pretty soupy). Sprinkle flour mixture over pumpkin mixture and mix until fully incorporated.

Step 3

Using a melon baller with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Bake for 9-11 minutes until cookies are fluffy and look dry. Good time to take one out and taste test to ensure it’s cooked all the way through. Transfer cookies to a cooling rack to cool completely.

Step 4

Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In another bowl, using an electric mixer, beat softened buttery stick until smooth. Add cream cheese alternative and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Step 5

Assemble the whoopie pies: When cookies have cooled completely, use a butter knife to smear the filling onto the flat side of one of the cookies. Sandwich with another cookie half, pressing down slightly so that the filling spreads to the edge of the cookies. Use as much or as little cream as you desire (I had quite a bit left over so smear away)!


NOTES: If you want to make 12 traditional large-sized whoopies, use a small ice cream scoop and bake the cookies for about 15 minutes.

smoothie_bowl.jpgSmoothie bowls are all the rage these days. Of course they are! They’re delicious, healthy and easy to make. (more…)

simplesnacks.pngAfter a long day at school most kids come home hungry and ready for a hearty snack to tide them over until dinnertime. (more…)

Plain yogurt is used to add moisture to this hearty and satisfying breakfast bread. Perfect for French toast, too!

Blueberry Oatmeal Bread

By Stonyfield

Plain yogurt is used to add moisture to this hearty and satisfying breakfast bread. Perfect for French toast, too!

Ready In: 1 hr 15 mins

Level: Easy


Prep: 15 mins

Cook: 60 mins

Yields: 14 Servings

    Ingredients

  • 1 1/2 c King Arthur Organic White Whole Wheat flour
  • 1 c oats (old fashioned or quick cooking)
  • 3/4 c sugar
  • 1/2 c wheat germ (toasted)
  • 2 t baking powder
  • 1 t cinnamon
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 1/2 c Stonyfield Organic Plain Lowfat Yogurt
  • 1/3 c vegetable oil
  • 2 large eggs
  • 2 t vanilla
  • 1 c Earthbound Farm organic blueberries (fresh or frozen)

directions

Step 1

Pre-heat oven to 350° and grease a 9' x 5' loaf pan with non-stick spray or butter.

Step 2

In a medium bowl, whisk together dry ingredients: whole wheat flour, oats, sugar, wheat germ, baking powder, cinnamon, baking soda and salt.

Step 3

Using an electric stand mixer, beat together yogurt, oil, eggs, vanilla and beat over medium speed. Slowly add dry ingredients until just combined then remove from mixer and rest batter for 10 minutes to allow the bran to hydrate.

Step 4

Carefully fold in the blueberries then pour batter into the bread pan. Bake for 50-60 minutes or until toothpick comes out clean. Let cool completely before serving or wrapping as a gift.

Make ahead and bake when ready to eat. This is a hearty breakfast that will keep you satisfied all morning.

Berry Baked Oatmeal

By Stonyfield

Make ahead and bake when ready to eat. This is a hearty breakfast that will keep you satisfied all morning.

Ready In: 45 mins

Level: Easy


Prep: 10 mins

Cook: 35 mins

Yields: Serves 4

    Ingredients

  • 1 1/2 c rolled oats (quick or old fashioned)
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1 1/2 c Stonyfield Organic milk (or milk alternative)
  • 1 c Stonyfield Organic Vanilla Whole Milk Greek Yogurt (divided)
  • 3 c frozen berries
  • 1/4 c chopped walnuts
  • 2 T maple syrup

directions

Step 1

Preheat oven to 350°.

Step 2

Place oats, cinnamon, nutmeg, milk and ½ cup of the yogurt in a 8x8 or 9x11 baking dish and gently stir to combine.

Step 3

Stir in frozen berries and walnuts.

Step 4

Drizzle the maple syrup on top of the mixture and bake for 30-35 minutes.

Step 5

Let cool for 5 minutes, then top each serving with 2 Tbsp more yogurt.

featured.jpgMemorial Day is a time to gather with loved ones, a time to celebrate, and also a time to give thanks to those who gave their lives serving our country.  Every year, Memorial Day is celebrated on the last Monday of May and it typically marks the start of the summer season.  And that means it’s the start of grilling season too!

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Can cheese be guilt free? Start spreading the health with this simple fresh
yogurt cheese that pairs the tang of Stonyfield Organic 100% Grassfed Plain Yogurt
with dill, red pepper, and chives.

Dilled Red Pepper Yogurt Cheese

By Stonyfield

Can cheese be guilt free? Start spreading the health with this simple fresh
yogurt cheese that pairs the tang of Stonyfield Organic 100% Grassfed Plain Yogurt
with dill, red pepper, and chives.

Ready In: 8 hr

Level: Easy


Prep: 8 hr

Cook: 0 mins

Yields: 2 Cups

    Ingredients

  • 2 c Stonyfield Organic 100% Grassfed Plain Yogurt
  • 1/4 c dill, finely chopped
  • 1/4 c chives, finely chopped
  • 1/4 c red pepper, finely diced

directions

In a medium bowl mix the yogurt, herbs, and red pepper. Fold a cheese cloth into 6 to 8 layers. Cover the bottom of a colander with cloth, and place colander into a large bowl. Slowly pour the yogurt mixture onto the cloth. Cover colander and leave out overnight. The next day, pull the cloth edges together to squeeze out a little more water. Can be served immediately or chilled. Will keep for 1-2 weeks in refrigerator.