Simple Home Recipes

1 tablespoon olive oil
2 pounds small chicken thighs
12 ounces Merguez or spicy Italian sausage
1 tablespoon minced garlic
2 onions, minced
2 carrots, peeled and cut into 1/2-inch rounds
1/2 stalk celery, cut into 1/2 inch pieces
1 rutabaga, parsnip, or turnip – peeled and cut into 1-inch cubes
1/2 green bell pepper, cut into 1/4 inch strips
1/2 red bell pepper, cut into 1/4 inch strips
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can garbanzo beans
2 cups chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon harissa, or to taste
1 bay leaf
2 zucchini, halved lengthwise and sliced into 1-inch pieces
2 tablespoons extra virgin olive oil
2 cups couscous
2 cups chicken stock
1/2 cup plain yogurt

2 cups all-purpose flour
3 teaspoons white sugar
1 tablespoon baking soda
2 eggs
1 cup buttermilk
1/3 cup butter, melted
1 cup blueberries
1 blueberry yogurt

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

1 (0.3 ounce) package sugar-free raspberry-flavored gelatin
1 cup boiling water
2/3 cup cold water
1 cup reduced-fat vanilla yogurt
1 cup fresh or frozen unsweetened raspberries, drained, divided

1 (16 ounce) package tricolor spiral pasta
2 cups broccoli florets
1 cup chopped carrots
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup chopped onion
1 (15.25 ounce) can whole kernel corn, drained
1 (6.5 ounce) jar marinated artichoke hearts, drained and halved
1 (8 ounce) bottle Italian salad dressing

2 (8 ounce) containers vanilla yogurt
1 (10 ounce) package frozen mixed berries
2 tablespoons crushed graham crackers
1/8 teaspoon ground nutmeg

1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons brandy
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/8 teaspoon ground dried thyme
1/8 teaspoon ground dried rosemary
1/8 teaspoon dried oregano
1 pound boneless lamb shoulder, cut into 1-inch cubes

1 cup plain yogurt
1/2 cucumber, shredded
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon ground black pepper
4 (10 inch) bamboo skewers, soaked in water for 20 minutes

8 pocket bread rounds
1 tomato, sliced
1/2 red onion, thinly sliced
1 cup shredded lettuce
1/2 cup crumbled feta cheese (optional)

2 cups plain yogurt
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 green chile pepper, minced
1 tablespoon chopped cilantro
1 teaspoon salt

1 apple, cored and chopped
1 large orange, peeled, sectioned, and cut into bite-size
1/2 cup seedless grapes
1 nectarine, pitted and chopped
1/4 cup fresh orange juice
6 tablespoons plain low-fat yogurt

1 cup plain Greek yogurt
1 cup light sour cream
1/2 lemon, juiced
2 tablespoons chopped fresh dill, or to taste
2 tablespoons capers, chopped
1 shallot, minced
1/2 teaspoon white vinegar, or to taste
salt and black pepper to taste
2 large cucumbers, peeled and sliced
2 tomatoes, sliced
1 (3 ounce) package smoked salmon, flaked