Tag Archives: yogurt

Yogurt-Marinated Petite Sirloin Steak & Potato Salad

wooden table with steak and a potato salad on a plate

This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.

Ingredients:

4 petite sirloin steaks (about 6 ounces each)

¾ cup lemon garlic Greek yogurt dressing

8 (10-inch) wooden skewers

1 pound red potatoes

3 tablespoons olive oil

4 refrigerated hard-cooked eggs, chopped

1 Roma tomato, chopped

¼ cup quartered radishes

¼ cup thinly sliced red onion

1tablespoon chopped fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup loosely packed baby arugula

1/3 cup crumbled feta cheese

Instructions:

Place steaks in large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing out any excess air; refrigerate at least 1 hour or up to 8 hours.

Soak skewers in water 30 minutes. Heat large saucepot of salted water to a boil over high heat; add potatoes and cook 10 minutes; drain and let cool.

Prepare outdoor grill for direct grilling over medium-high heat. Cut potatoes into quarters; toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until potatoes are crisp, turning once; let cool.

Turn off burners on 1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack over lit side of grill; cover and cook 6 minutes, turning once. Transfer steaks to unlit side of grill; cover and cook 4 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Remove potatoes from skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt, pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula and cheese. Serve steaks with potato salad.

Approximate nutritional values per serving: 715 Calories, 44g Fat (14g Saturated), 329mg Cholesterol, 742mg Sodium, 30g Carbohydrates, 3g Fiber, 6g Sugars, 3g Added Sugars, 49g Protein

red button vintage creamery in a circle on marble counter

Continuity Offers

Make room in your refrigerator and freezer, because our new continuity offers are here to stay! Red Button Vintage Creamery lovers, and Food Club® yogurt fans, this is the deal for you. Read more below on how to get your free ice cream and yogurt!

Red Button Vintage Creamery

Mix and match the delicious Red Button Ice Cream and Gelato offerings to gain your free reward. When you buy 10 cartons, you get the 11th free!

food club yogurts in a circle with one in the middle facing up

Food Club® Yogurt

For those of you who eat yogurt for breakfast everyday, here is the perfect deal for you. When you buy 10 Blended or Light Yogurts, you get the 11th free! The deal also works for our Greek Yogurts as well, but are not able to be mixed and matched.

You must enter your rewards phone number at checkout with each purchase you make to gain the qualifying FREE item.

Visit our Weekly Ad to check out the rest of our current deals!

Stack of pancakes with strawberries, blueberries, and syrup drizzled on top

Yogurt Pancakes

Stack of pancakes with strawberries, blueberries, and syrup drizzled on top

Try this Culinary Tours pancake recipe with the Icelandic style skyr whole milk yogurt to craft your perfect homemade meal. This creamy, smooth yogurt adds the missing feature to your dream breakfast.​ ​

Ingredients: ​

1 cup Culinary Tours Icelandic Plain Yogurt ​

1 tsp baking soda ​

1 ¼ cup flour ​

½ cup quick oats ​

3 tbsp brown sugar ​

1 ½ tsp baking powder ​

¾ cup milk ​

2 large eggs ​

1 tbsp vegetable oil ​

Instructions: ​

Mix Culinary Tours Icelandic Plain Yogurt with baking soda into a medium bowl and wait for it to start and foam. ​

Next, in a large bowl mix together all dry ingredients. ​

After yogurt mixture has foamed, mix in milk and eggs. Then add wet ingredients to the dry and mix it all together. Be sure to not overmix, the lumps help the texture of the pancake as it cooks. Add more milk if you find your batter to be too thick. ​

Lastly, add a tbsp of oil to your batter and mix lightly. Then, it’s time to cook! ​

Set pan or griddle over medium heat. Add oil and a gracious amount of butter to the pan as it warms. ​

Add pancake mixture to the pan and cook on medium heat for about 2-3 minutes or until bubbles form. Flip and repeat. ​

Keep your cooked pancakes warm in the oven while you finish the rest of your batch. ​

Top your cooked pancakes with fresh fruit, butter and syrup to complete the meal. Serve and enjoy!​

FroYo Bites

Craving ice cream but without the calories? Make yourself these super tasty and adorable FroYo Bites.

Ingredients:

1 cup strawberry yogurt

1 cup vanilla yogurt

Heart shaped mold

 

Directions:

Fill your mold with strawberry and vanilla yogurt. Freeze for 6-12 hours. Remove FroYo bites from the mold and enjoy!

Healthy Banana Split

Try this healthy twist on the classic banana split.

 

Ingredients:

1 banana

2 scoops of your favorite yogurt

Optional toppings:

Raspberries

Blueberries

Almonds, cashews, or walnuts

 

Directions:

Slice your banana down the middle so that it looks like an open boat. Fill with yogurt. Top with your favorite toppings. Enjoy!

Mixed Berry Yogurt Popsicles

A cool, delectable treat that the whole family will enjoy on a warm summer day.

What you’ll need:

  • 1 cup milk
  • 1 cup vanilla greek yogurt
  • 3 Tbsp powdered sugar
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 5 strawberries, sliced

Whisk together milk, yogurt and sugar in medium bowl.

Put 2-3 strawberry slices, 2-3 raspberries and a few blueberries in each popsicle mold. Pour milk mixture into molds over fruit. Gently shake and tap the molds to release air bubbles and ensure molds are completely full. Freeze for 6-8 hours. To release popsicles from molds run sides under warm water.

Yield: 10 popsicles

 

Blueberry Yogurt Popsicles

Ingredients:

  • 1 2/3 cup Full Circle Organic Frozen Blueberries
  • 1 ½ cup vanilla yogurt
  • 1 ½ tablespoon Full Circle Organic Honey

Directions:

Place 1 cup blueberries, 1 cup yogurt and 1 tablespoon honey in a blender container; process until smooth. Stir together remaining yogurt and honey in a medium bowl; gently fold in remaining blueberries and spoon evenly into bottoms of 6 large popsicle molds. Carefully pour blended blueberry mixture evenly over bottom layers. Insert popsicle stick and freeze until firm, at least 4 hours. 6 servings.

Preparation time: 20 minutes

Freezing time: 4 hours