Wednesday, August 7, 2013

Get your GREEK ON! and coupon giveaway coming soon!

Today I am sharing mostly Greek recipes from The Lemon Bowl (healthy made delicious) that will go together with a dessert recipe that I found yesterday and tried last night and we love! 

Creamy Tzatziki with Garlic and Dill - The Lemon Bowl
photo: The Lemon Bowl

"Growing up, we always had plain yogurt in the fridge and I still do to this day.  It is the perfect garnish for various Middle Eastern dishes including Lentils and Bulgur Wheat with Caramelized Onions or a piping hot Sfeeha (Lebanese Meat Pie) fresh from the oven.  When Greek Yogurt is used, you don't have to drain the regular yogurt.  We eat Greek Yogurt for the majority of the time and I will be giving a dessert recipe for you to have with this meal (since you'll have so much yogurt on hand)."  

Lebanese Meat Pies - The Lemon Bowl
photo:  The Lemon Bowl

"When I have a few extra minutes, I love turning plain yogurt into a delicious side dish by mixing it with cucumbers, lemon juice, garlic and herbs. For an Indian twist, I’ll throw in chopped cilantro and garam masala to create Cucumber Yogurt Raita. For a Syrian twist, I add plenty of fresh or dried mint to create Cucumber Yogurt Mint Sauce (Laban)."

photo: The Lemon Bowl

"Today I am sharing the Greek version of cucumber yogurt sauce known as tzatziki which is full of bright and fragrant fresh dill. We love making a big batch and storing it in the refrigerator to use throughout the week. Serve as a dip with veggies or a sauce for Garlic Rosemary Lamb Chops or Beef Shawarma."

Tzatziki and Hummus - The Lemon Bowl
photo: The Lemon Bowl

"Want to keep it vegetarian? Serve in a pita with hummus and call it a day."

AND your dessert awaits (I suggest that you make these BEFORE you begin to make dinner) so that they will be frozen!

Strawberry Silicon Popsicle Mold

Blended strawberries with Plain Greek Yogurt

Poured mixture in molds
Frozen and Ready to eat!

3-ounce molds

Makes 6 popsicles (3-ounce molds)

1 pint strawberries, hulled and roughly chopped
1/4 cup sugar
1 teaspoon lemon juice
6-8 ounces (about 1 cup) Greek yogurt
Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.
Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.
Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.


• You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.
• For harder fruits like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.

For the above recipe, you will be using one the above popsicle molds from

I've been chosen by Bzz Agent to product test and review the FAGE Greek Yogurt.   I'm such a major fan of Greek Yogurt that I jumped at the chance.  I want to share some of my coupons with you and I will open this post again in time for the coupon giveaway! 

FAGE (pronounced “fa-yeh”) is 100% natural Greek yogurt, free of additives, preservatives, and sweeteners.

With four pounds of raw milk in each pound of yogurt, FAGE has more protein than other yogurts. No matter which flavor you prefer, each spoonful will be a nutritionally and naturally blissful taste experience.

    Try any of the great flavors:
FAGE TOTAL Strawberry/ Cherry/ Peach/ Honey/ Blueberry
FAGE TOTAL 2% Strawberry/ Cherry/ Peach/ Honey/ Blueberry
FAGE TOTAL 0% Raspberry/ Strawberry/ Cherry/ Peach/ Blueberry/ Strawberry-Goji/Cherry-Pomegranate/Mango-Guanabana/Honey/Blueberry-Acai

Day  7  
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