Tag: greek yogurt

Tuna Macaroni Salad
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Make an easy, protein packed summer dish with this tuna macaroni salad recipe.

Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing.

We have partnered with Chicken of the Sea to bring you this recipe.
This recipe turns a traditional macaroni salad from a side into a protein-packed lunch.

The dressing provides the perfect balance of sweet and tangy flavors.

This recipe packs lots of fresh, crunchy, dilly flavor.

It’s delicious and nutritious as an entree salad.
Ingredients for Tuna Macaroni Salad

Tuna: You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well.

Pasta: I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne.

Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like.

Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other.

Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.

Variations
- Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick.
- Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe.
- Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
How to Make Tuna Macaroni Salad

Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite!
1. Cook elbows per package directions. Drain, rinse, and set aside.
2. In a small bowl, whisk dressing ingredients (recipe below).
3. Combine all ingredients in a large bowl and toss with dressing.
4. Refrigerate to chill for at least an hour before serving.
Garnish with sliced pickles or chopped fresh parsley or dill.

I’m absolutely obsessed with this chopper, it makes food prep so much faster and easier. In this recipe, it’s great for chopping onions, pickles, and bell peppers. I use it ALL of the time.

Storing Leftovers
- You can make tuna macaroni salad up to a day ahead to allow the flavors to blend.
- This macaroni salad can be refrigerated in an airtight container for up to 3 days.
- Pasta salads do not thaw well, so freezing them is not recommended.
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5 from 12 votes↑ Click stars to rate now!
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Tuna Macaroni Salad

Tuna macaroni salad is a quick and creamy salad perfect as a side or meal!

Prep Time 20 minutes

Cook Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 35 minutes

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In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.

In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.

To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.

Refrigerate at least 1 hour before serving.

Store leftovers in a covered container in the fridge for up to 3 days.

Stir gently prior to serving.

Calories: 139 | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 493mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad, Seafood, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 24, 2024
Rhubarb Muffins
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As kids, we used to dip stalks of fresh rhubarb from my Grandma Mary’s garden into bowls of sugar. I still love rhubarb just as much, and it’s great in muffins!

These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.
They’re the perfect balance between sweet and tart.

The recipe is easy to make.

These muffins are moist and delicious.

You can make these with an optional streusel topping. It gives the muffins an extra crunch and some added sweetness.
Ingredients for Rhubarb Muffins

Rhubarb: When picking rhubarb, look for medium-sized, firm, and crisp stalks that snap easily when bent. Rhubarb can range in color and sweetness—opt for redder stalks for a sweeter taste or greener ones for a more tart flavor.

Greek Yogurt: I use vanilla Greek yogurt as the creaminess adds moisture to these muffins. You can replace it with regular Greek yogurt or sour cream.

Butter: This recipe uses melted butter for the best flavor, it can be replaced with an equal amount of vegetable oil.

Dry Ingredients: This recipe calls for all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavor, the sugar adds sweetness, and the baking powder helps the muffins rise.

Struesel Topping (optional): Rhubarb is tart, so adding a streusel topping adds sweetness. Get creative; stir in nuts, coconut, or even oats, and sprinkle over muffins.

To cut fresh stalks, trim off the bottoms and discard the leaves. Then, cut the stalks into small chunks. Rhubarb is quite tart, so I prefer to have smaller pieces in these muffins.

If you have frozen rhubarb, this recipe is an excellent way to make good use of it. Be sure to thaw it first in a colander and discard the excess juices before proceeding.

How to Make Rhubarb Muffins
1. In a large bowl, combine all the dry ingredients (recipe below). In a separate medium bowl, combine the wet ingredients.
2. Create a well in the center of the flour mixture and pour in the wet ingredients. Stirring until mostly moistened.
3. Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
4. Bake until a toothpick comes out clean.
Do not overmix, the batter should be slightly lumpy. Overmixing can cause the muffins to turn out dense with a tough texture.

Do not overbake. Overbaking could make your muffins turn out dry and chewy with less flavor than expected.

Fill muffin wells 2/3 full so they don’t overflow the muffin cups.

Tossing the rhubarb with flour helps keep it evenly dispersed throughout the muffins.
How Long Do Muffins Last?

Like most baked goods, this rhubarb muffin recipe tastes best served warm and fresh from the oven.

Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to 2 days at room temperature or a week in the refrigerator. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing.

Freezer: Rhubarb crisp muffins can be frozen for up to 4 months. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds in the microwave.

Extra Rhubarb?

Did your family love these Rhubarb Muffins? Leave us a rating and a comment below!
4.83 from 146 votes↑ Click stars to rate now!
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Rhubarb Muffins

Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.

Prep Time 20 minutes

Cook Time 19 minutes

Total Time 39 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.

Combine flour, sugar, baking powder and salt in a large bowl with a whisk.

In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.

Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.

Stir just until moistened. Do not overmix.

Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.

Bake for 16 to 19 minutes or until a toothpick comes out clean.

Remove from muffin pan and cool completely on a baking rack.

Streusel Topping (optional):
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½ tablespoons softened butter, and ¼ teaspoon cinnamon.

2 tablespoons pecans, walnuts, or chopped almonds can be added to the topping if desired

do not overmix the batter

Mini muffins will take about 10-12 minutes to bake.
Nutrition information does not include streusel topping.

Calories: 153 | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 143mg | Fiber: 1g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 8, 2024
Curried Chicken Salad with Grapes and Cashews – Simply Scratch
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This Curried Chicken Salad is loaded with shredded cooked chicken, juicy red grapes, crisp celery, green onions, cashews and cilantro, tossed in a bright yellow curry yogurt dressing. Yields 6 servings.

This was my lunch for the week and I’m not mad about it.

You remember that beautiful chicken I roasted a week or so ago? Well after it cooled, I quickly picked and picked every bit of meat off of the bones and shredded it into bite-size pieces. Yes, I roasted a chicken for the sake of this gorgeous vibrant salad. Worth it.

Curried chicken salad is also loaded with fresh grapes, buttery cashews, crisp fresh celery, green onions and cilantro. However the real gem is the bright, golden curry dressing. Because I wanted to make this dressing a smidgen healthier, I swapped out some of the mayonnaise for Greek yogurt. Then I spiced things up with ground curry, turmeric and ginger. You won’t even notice the difference.

A little sweetness from honey, tang from lime juice and a little heat from aleppo pepper sends it over the top.

To make the Curried Yogurt Dressing You Will Need:
- plain non-fat greek yogurt – Adds creaminess without fat.
- mayonnaise – Adds flavor and creaminess. Use any mayo you choose.
- honey – Adds a touch of sweetness.
- lime juice – Lends acidity and flavor.
- curry powder – I use a mild curry powder which usually consists of turmeric, cumin and black pepper (to name a few).
- turmeric (ground) – Lends an earthy and slightly musky flavor, and bright yellow color.
- ginger (ground) – Gives a pungent, spicy and sweet flavor.
- kosher salt – Enhances the flavors in this dressing.
- freshly ground black pepper – Lends delicious flavor and bite.
- aleppo pepper – Adds delicious flavor with moderate heat.
What is Aleppo Pepper? Aleppo Pepper is a pepper that is dried and commonly used in Middle Eastern and Mediterranean cuisine. It has a moderate heat level, similar to ancho chile but with a fruity raisin-like flavor (thanks wiki!). I purchase my Aleppo Pepper from Penzeys and use it in quite a few recipes and sprinkled over popcorn.

First, in a medium-size mixing bowl, measure and add in 1/2 cup non-fat unsweetened Greek yogurt, 1/3 cup mayonnaise, 2 teaspoons honey, the juice from 1/2 to 1 lime – depending on the size of your lime, 4 teaspoons curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon ground ginger, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon aleppo pepper.

Whisk or stir well to combine.

Because of the turmeric, I highly recommend that you use a spatula or stainless whisk that is a dark color, otherwise it could stain. I learned this the hard way. RIP white spatula.

Next all that’s left to do is assemble the chicken salad.

To Build this salad You Will Need:
- leftover chicken (cooked and shredded)- Either roasted or rotisserie.
- red grapes – Adds a pop of color, sweetness and flavor.
- celery – Adds crisp fresh flavor and texture to the salad.
- unsalted roasted cashews – Adds a toasty nutty flavor and texture.
- green onions – Lends a fresh, crisp and delicate onion flavor.
- cilantro – Adds a distinct fresh, citrusy (and to some a soapy) flavor.
- curry yogurt dressing – Binds this salad together adding flavor, creaminess and color.
In a large mixing bowl add 4 cups leftover [cooked and shredded] chicken or about 1 rotisserie, 1 cup of halved red grapes, 1/2 cup sliced celery, 1/3 cup unsalted roasted cashews, 1/4 cup sliced or 4 green onions, 1/4 cup cilantro and the curry yogurt dressing.

Toss to combine.

Next pour in all of the golden curry dressing.

Lastly, gently toss to combine. Then cover the bowl tightly with plastic wrap or a lid and refrigerated for an hour or 2 before serving. This will give the flavors a chance to develop.

HOW TO SERVE CHICKEN SALAD:
- seedy crackers – I like Mary’s Gone crackers.
- toasted bread – Try it on croissant bread OMG.
- lettuce – Serve on or wrapped in romaine, iceberg or bibb lettuce.
- sandwich or wrap – Tuck it into a croissant, lavash or wrap of choice or in pita bread.
- top with crispy chickpeas – Make the crispy chickpeas in air-fryer (<–easiest!) or roast in the oven!
WHAT TO SERVE WITH CHICKEN SALAD:
- Fresh fruit
- veggies
- chips of choice
- small cup of soup
HOW TO STORE CHICKEN SALAD:

Store leftovers in a large container or individual personal size containers with a tight fitting lid.

HOW LONG WILL CHICKEN SALAD LAST IN THE FRIDGE?

If stored properly, chicken salad can last up to 3 to 5 days in the refrigerator.

CLICK HERE FOR ALL MY CHICKEN SALAD RECIPES!

How to Serve This Curried Chicken Salad?

Enjoy! And if you give this Curried Chicken Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Curried Chicken Salad with Grapes and Cashews

This Curried Chicken Salad is loaded with shredded cooked chicken, juicy red grapes, crisp celery, green onions, cashews and cilantro, tossed in a bright yellow curry yogurt dressing.

Prep Time: 25 minutes

Total Time: 25 minutes

FOR THE DRESSING:

1/2 cup plain non-fat Greek yogurt

1/3 cup mayonnaise

1 small lime, juiced

2 teaspoons honey

4 teaspoons curry powder

1/2 teaspoon turmeric

1/4 teaspoon aleppo pepper, may sub with red pepper flakes, plus more for serving

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

FOR THE SALAD:

4 cups shredded cooked chicken

1 cup halved red seedless grapes

1/3 cup coarsely chopped unsalted roasted cashews, lightly salted is fine

4 green onions, sliced

1/2 cup sliced celery

1/4 cup fresh cilantro, roughly chopped

lettuce leaves, for serving

In the bowl of a mini food processor add mayonnaise, yogurt, lime juice, honey, curry, turmeric, aleppo pepper, salt and pepper. Process until smooth scraping down the sides half way through until honey is mixed throughout.

In a large bowl combine the chicken, grapes, cashews, celery, onions and cilantro and all of the dressing. Taste and season with more salt and pepper if desired.

Spoon about 1/2 cup into lettuce leaves and sprinkle with more cilantro and aleppo pepper.

Serving: 1cup, Calories: 339kcal, Carbohydrates: 14g, Protein: 28g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 375mg, Potassium: 513mg, Fiber: 2g, Sugar: 8g, Vitamin A: 3824IU, Vitamin C: 15mg, Calcium: 75mg, Iron: 3mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American, Indian
This post may contain affiliate links.

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Laurie McNamara

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April 2, 2024
Roasted Garlic Parmesan Dressing – Simply Scratch
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This Roasted Garlic Parmesan Dressing is so creamy and ridiculously flavorful. Mayo, greek yogurt and parmesan cheese is combined with smashed roasted garlic and lots of freshly ground black pepper for an incredibly addictive salad dressing. Yields 7 (3-tablespoon) servings.

Who doesn’t love a creamy parmesan dressing?

Years ago Pat and I were out to dinner with our really good friends. To start, I ordered the Martha’s Vineyard salad and Pat got the wedge. Instantly I had buyers remorse when his salad arrived to our table. It was large wedge salad covered with the most glorious creamy, garlicky parmesan dressing. He then proceeded to blanket the entire thing in black pepper (he does that with just about everything). Pat let me take a bit before the pepper storm and it truly was love after first bite.

I never did ask our waitress for how they made their salad dressing, so I just decided to try and create it on my own.

To Make This Roasted Garlic Parmesan Dressing You Will Need:
- garlic – For this recipe, I roast individual cloves with the skin on.
- olive oil – Adds flavor and aids in softening and caramelizing the garlic.
- kosher salt – Enhances flavor and also helps to softeni while roasting.
- freshly ground black pepper – This will add some subtle bite and flavor.
- mayonnaise – Lends flavor and creaminess.
- plain greek yogurt – Adds some tang and creaminess.
- parmesan cheese – Try to use freshly grated for best flavor.
- lemon juice – Adds brightness and subtle flavor.
- milk or water – For thinning the dressing to desired consistency.
Roast The Garlic:

Preheat your oven to 400℉ or 200℃.

Place 6 to 8 medium cloves of garlic on a sheet of foil. Drizzle with 1 teaspoon olive oil and season with a pinch of salt and some freshly ground black pepper.

Fold and crimp foil to form a pouch. Place on a rimmed baking sheet and roast for 25 to 30 minutes.

Once roasted, and safe to handle, remove the skin. Using a fork, mash the roasted garlic cloves on a plate or cutting board.

Make The Dressing:

To a bowl, measure and add 1/2 cup mayonnaise, 1/2 cup plain greek yogurt, 1/3 cup (freshly grated) parmesan cheese, the smashed garlic, 1/2 teaspoon kosher salt, lots of freshly ground black pepper and 1 tablespoon freshly squeezed lemon juice.

Stir well and combine.

Thin the dressing out with either milk or water to desired consistency. I usually use 4 to 6 tablespoons of milk.

How To Store Parmesan Dressing:

Transfer to a jar or container with a tight fitting lid and refrigerate.

How Long Will Homemade Parmesan Dressing Last?

If stored properly, this dressing should last up to 1 week.

Click Here For More Salad Dressing Recipes!

Enjoy! And if you give this Roasted Garlic Parmesan Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 7 servings

Roasted Garlic Parmesan Dressing

This Roasted Garlic Parmesan Dressing is so creamy and ridiculously flavorful. Mayo, greek yogurt and parmesan cheese is combined with smashed roasted garlic and lots of freshly ground black pepper for an incredibly addictive salad dressing. Yields 7 (3-tablespoon) servings.

Prep Time: 1 hour 5 minutes

Additional Time: 5 minutes

Total Time: 1 hour 10 minutes

FOR THE ROASTED GARLIC:

6 cloves garlic

1 teaspoon olive oil, or avocado oil

pinch kosher salt

pinch freshly ground black pepper

FOR THE DRESSING:

1/2 cup mayonnaise

1/2 cup plain yogurt

1/3 cup parmesan cheese, freshly grated

1/2 teaspoon freshly ground black pepper, more or less to taste

1/2 teaspoon kosher salt, or to taste

1 tablespoon lemon juice, freshly squeezed

milk or water, for thinning out, as needed for desired consistency

ROAST THE GARLIC:

Preheat your oven to 400℉ or 200℃.

Place 6 to 8 cloves of garlic on a sheet of foil. Drizzle with a little oil and season with a pinch of salt and some freshly ground black pepper. Fold and crimp foil to form a pouch. Place on a rimmed baking sheet and roast for 25 to 30 minutes.

Once roasted, and safe to handle, remove the skin. Using a fork, mash the roasted garlic cloves on a plate or cutting board.

MAKE THE DRESSING:

To a bowl, measure and add mayonnaise, greek yogurt, parmesan cheese, the smashed garlic, kosher salt, lots of freshly ground black pepper and lemon juice. Stir well and combine.

Thin the dressing out with either milk or water to desired consistency. I usually use 4 to 6 tablespoons of milk.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 3tablespoons, Calories: 75kcal, Carbohydrates: 4g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 383mg, Potassium: 51mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 67IU, Vitamin C: 2mg, Calcium: 84mg, Iron: 0.1mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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February 12, 2024