Category Archives: THS Recipes

20 Light & Creamy Dressings for Summer Salads [& a Sweet & Savory Salad to Make ASAP!]

This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.

There are a handful of ingredients I always have in the kitchen at THS HQ, and some variety of Stonyfield plain yogurt is one of them. It’s not uncommon to find me reaching for the yogurt container when I’m cooking, no matter what dish I’m making at the time.

You might find me measuring out the base ingredient for a dip, mellowing out a veggie heavy blended soup, adding a dose of creaminess to a pasta sauce, or topping a hot plate of nachos with a few dollops of tangy Greek yogurt coolness. The possibilities are endless!

stonyfield greek plain non fat

In the summertime, I’m often turning to Stonyfield to compliment my favorite veggies; creating dips for raw veggie snacks and dressings for piled high salads. Yogurt is a great way to add creaminess to salad dressings without adding actual cream. Plain yogurt is also a fantastic substitute for mayo, raising the nutrition bar in common picnic salads like macaroni salad and sandwich spreads like egg salad.

Greek yogurt makes a great base for dressings known for tang-centric flavors and traditional sour cream pairings [taco salads, I’m looking at you!]  And when you choose to use whole milk Greek yogurt, you’re loading your dressing with protein and healthy fats. If a lighter dressing is your priority, choose no-fat yogurt like the Stonyfield’s 0% Plain Greek Yogurt I used in the Light and Creamy Honey Mustard Dressing below.

Stonyfield Summer Salads (5)

This salad was a perfect fit for my lunchtime routine, packed with protein to keep me satisfied all afternoon and paired with fruits and veggies hitting every level of the texture scale.  I’ve been known to have a bit of a sweet tooth, and the freggies in this salad hit all the happy spots in my mouth, especially when matched with the sweet-and-spicy balance of the super simple honey mustard dressing. 

I’ve made this salad a few times now and I like to prep the sweet potatoes, eggs and chicken during my weekend food prep session and assemble a lunch salad before work every morning. In the past I have packed a bunch of salads in advance [via the salad jar method,] but have found I prefer to keep the greens in the crisper, separate from the other ingredients. 

Stonyfield Summer Salads (1)

Speaking of greens in the crisper, shout out to Taylor Farms who teamed up with Stonyfield for this campaign. I was super excited to come home from work one afternoon and find a carton full of Taylor Farms Organic baby arugula.  Arugula is one of my favorite greens; I love the peppery flavor and often find myself with arugula in my hands when choosing salad greens at the market. The Taylor Farms baby arugula did not disappoint with it’s bold, peppery bite and crisp leaves.

Stonyfield Summer Salads (4)

Light and Creamy Honey Mustard Dressing

This dressing comes together extremely fast; just a simple whisk of some classic, quality ingredients I almost always have in my kitchen.

1/2 c Stonyfield Plain 0% Fat Greek Yogurt      
2 T Dijon mustard
1/4 t freshly ground black pepper
1/4 t sea salt
1/4 t dry mustard
4 T honey
squeeze of lemon juice

Combine all ingredients and whisk until smooth.
Serve with salad.
Store remaining dressing in a jar in the fridge for up to 1 week.

  Stonyfield Summer Salads (8)

Sweet and Savory Lunch Salad with Creamy Yogurt Honey Mustard Dressing
makes two large plates


3 Eggs
1 Large Sweet Potato [or two small ones!]
olive oil
8-12 ounces chicken breast, chopped into two-bite pieces
1/4 tsp smoked paprika
1/2 tsp Adobo seasoning
8 ounces Greens of Choice [I paired my baby arugula with farmer’s market baby spinach]
1 small apple of choice, sliced into thin pieces
1/2 c red grapes


Hard boil eggs. [I use this method.] Cool, peel, and slice.

Preheat the oven to 400 degrees. Dice sweet potatoes into small cubes. Toss in oil, salt and pepper and spread onto baking sheets. Put baking sheets in the oven and roast sweet potatoes 15 minutes.

Carefully remove sheets from oven and stir/flip cubes. Return baking sheet to oven and roast 10-15 minutes more, checking for preferred crispness. Remove from oven and cool completely.

While the sweet potato and eggs are cooking, heat a nonstick skillet over medium. Toss chicken pieces in smoked paprika and Adobo seasoning. Add a small amount of olive oil to the pan and bring to medium.  Add chicken pieces and stir fry until cooked through. Remove and let cool.

Split the greens between two large plates, creating a base for your salad. Top with each ingredient [hard boiled eggs, sweet potato, chicken, apple slices, and grapes,]  spreading/sprinkling across the top of the plate. Serve with Light and Creamy Honey Mustard Dressing.

Stonyfield Summer Salads (6)

[lifehack: I love using pie dishes for large salads! It’s a great way to spread the salad goodies out without fear of losing tasty toppings off the side of the plate.]


Delicious Salad Dressings to Make with Stonyfield this Summer

My Honey Dijion dressing isn’t the only yogurt filled summer condiment I plan to enjoy this summer! Here are 19 additional DELICIOUS sounding yogurt dressings I’ve bookmarked recently. Bring on the summer salads!!


Greek Yogurt Caesar Dressing from Gimme Some Oven

Green Goddess Dressing from Fountain Avenue Kitchen

Creamy Cilantro Lime Dressing from Culinary Hill


Greek Yogurt Blue Cheese Dressing [with Buffalo Chicken Wraps!!!] from A Healthy Slice of Life

Yogurt Tahini Dressing [with a veggie-power filled Fattoush Salad] from West of the Loop

Healthy Creamy Avocado Lime Dressing from Running in a Skirt

Easy, Delicious Pesto Yogurt Dressing [featured with a classic summer salad] from Bran Appetit


Creamy Balsamic Greek Yogurt Vinaigrette Salad Dressing from Cupcakes and Kale Chips

Avocado Greek Yogurt Ranch Dressing from Cooking Classy

Parmesan Peppercorn Greek Yogurt Dressing from Sinful Nutrition


Yogurt Peanut Dressing [topping a MAJORLY winning Thai-Inspired Kale & Shrimp Salad.] from Katie’s Cucina

Greek Yogurt Poppy Seed Dressing from Just Simply Samantha

Caramelized Onion Bacon Dressing from The Kitchen Prep Blog


Creamy Garlic House Dressing from The Way to His Heart

Honey Lime Yogurt Dressing [on a Summer Strawberry Chicken Salad] from Bucket List Tummy

Salsa Yogurt Dressing [for my favorite Taco Salad!] from Then Heather Said


Greek Yogurt Greek Dressing [with a classic Greek Salad] from Healthy Liv

Greek Yogurt Ranch [for a BLT Shredded Kale Salad of YUMMM!] from How Sweet It Is

Lemon Pepper Yogurt Dressing from The Bitter Side of Sweet

Simple, Affordable, Organic Meals with Walmart and Stonyfield

This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.


I remember back in my early days of blogging here in the HLB community, the idea of eating organic seemed incredibly out of reach.  Organic products seemed especially hard to find in the grocery markets nearest to THS HQ, and when I did see organic items on store shelves, they always seemed way out of price range for me. And while it’s always seemed fairly easy to find Stonyfield products like the Smooth & Creamy cups, recipe-friendly Greek quarts, or the fun kid-focused Squeezers and Pouches at the local grocers for a good price, for a long time it was difficult to even imagine being able to manage organic meals regularly.

Now a days it’s waaaaaaaaaaay easier to find a wide variety of affordable, organic grocery selections at markets nearby. Our local Walmart is where I often find the Stonyfield yogurts I’m using in my recipes at THS HQ. Recently I also learned that Walmart offers a wide variety of other organic products, too. Seriously – I’m talking SO MANY Organic products.


I was really impressed with the variety offered of not only popular name brand organic products like Stonyfield, but also in the many different items Walmart’s own brands, Marketside and Great Value, stocked on the shelves.  Pairing the wide variety of grocery items with the popular “roll-back” Walmart prices, eating organic has never seemed more manageable.

I challenge myself to make create an affordable lunch and dinner, both serving a table of three, and here’s what I came up with:


Lunch: Sweet Potato Carrot Soup & Easy Garlic Butter Croutons

Sweet Potato Carrot Soup
Makes 3 servings


  • 10 oz frozen organic sweet potato cubes, defrosted
  • 5 oz organic carrots, shredded and chopped into pieces similar in size to the sweet potato cubes
  • 3-4 T organic coconut oil, 2 T melted
  • 1 medium organic yellow onion, diced
  • 1 T organic minced garlic
  • 16 oz organic low-sodium chicken broth
  • 1/2 cup Stonyfield Plain Greek yogurt


  • Preheat oven to 450.
  • Boil carrots for 3-4 minutes to soften very slightly. Drain and dry carrots.
  • Toss sweet potato and carrot pieces in 2 T melted coconut oil.
  • Spread vegetables over parchment paper lined baking sheet.
  • Roast on lower half of oven for 15 minutes. Flip veggie pieces and roast 10-12 minutes more.
  • Heat 1 T coconut oil in large stock pot over medium heat.  Add diced onion and sauté 4 minutes, stirring every minute or so.
  • Add minced garlic and cook 1 minute more, stirring once throughout.
  • Turn to medium-low, add remaining coconut oil.  Let melt 15 seconds, then add roasted vegetables. Cook 3 minutes, stirring often.
  • Pour in approximately half of the broth, scrapping up brown bits from the bottom of the pan.  Add the remaining broth and simmer the veggies for 5-6 minutes.
  • Remove pan from heat and let cool slightly, for at least 5 minutes.
  • Using an immersion blender or working in two batches with your blender, blend until smooth.
  • Stir in Greek yogurt and warm over low until serving. Dish and top with Garlic Butter Croutons.


Easy Homemade Garlic Butter Croutons
Makes 3 servings


  • 3 slices Organic Whole Wheat Bread
  • 3 T organic unsalted butter
  • 1 T organic minced garlic


  • Preheat the oven to 375 degrees.
  • Cube bread into bite-size pieces.
  • Heat butter in small pan over medium until melted. Add minced garlic and sauté until fragrant and golden, about 90 seconds.
  • Toss cubes into garlic butter mixture and stir together.
  • Pour cubes onto parchment lined baking sheet.
  • Bake 4 minutes, flip, and bake 3 minutes more.



Dinner: Taco Salad with Salsa Greek Yogurt Dressing

Makes 3 servings


  • 1/2 lb organic ground beef
  • 1/4 cup minced organic yellow onion
  • 1 T organic minced garlic
  • 1/2 cup Stonyfield Plain Greek Yogurt
  • 1/4 cup organic salsa of choice
  • 5.5 ounce package organic Half & Half Mixed greens
  • 1/2 cup cooked organic rice mix of choice [I used Spanish Style Rice mix with Quinoa, Red Bell Peppers and Corn by Seeds of Change]
  • 1/2 small organic carrot, peeled and sliced very thin
  • 1/2 cup no salt added organic whole kernel corn


  • Heat cast iron skillet on the stovetop over medium heat until warm.
  • Break ground beef into pieces as you add it to the skillet. Cook 3 minutes, stirring occasionally.
  • Move beef towards outside ring of pan, continuing to cook through.  Add diced onion and cook 2 minutes, stirring onion and beef separately.
  • Add minced garlic to onion and carefully stir to combine, cooking for 1 minute more.
  • Stir onion-garlic mixture into beef and continue to heat until cooked through completely.
  • Remove from heat and cool.
  • Build salads by layering greens, corn, carrot slices, rice, and ground beef.
  • Whisk yogurt and salsa together to create dressing, adjusting flavor by adding more salsa to your liking. Enjoy!



Easy, Easier, and Easiest! Dips 3 Ways with Stonyfield and Simply Organic

This post is sponsored by Stonyfield as part of my participation in the Stonyfield Clean Plate Club.

easiest - smile

There has been bunches of dip talk in my life the past several weeks.  First with the holidays, swapping recipes with co-workers and internet pals as we all plan our respective gatherings. Then the discussion continued with two different friends chatting menu planning for toddler birthday parties.  I’ve said it before and I don’t expect I’ll change my opinion anytime soon: I’m a flavor loving snack lover who loves to get my dip on!

My favorite party plan includes a collection of dips, spreads, and sauces with a variety of dipping agent freggies and carbs.  Add a meat and cheese board a la Jessica’s How I Make a Killer Cheese Plate. [Plus 3 Mini Cheeseballs!!!] or Andie’s How to Make a Cheese Plate, and I’ll be the happiest hostess in the world.

The key for me is stacking my party menus with foods I rarely get sick of, since several days following any party means eating leftovers at every meal. [Which stands as further proof I am my mother’s daughter.]

It may be my general Midwesterness that makes me such a dip lover, and maybe my start-all-things-but-finish-half Taurus self that loves a snack plate with just two bites of ALL THE OPTIONS.  It’s no surprise that my NYE game night menu included a collection of dips and dippers to share even though the guest list was simply a couple of friends who joined us for a double date night-in at THS HQ.


Today I’m sharing a choose your own level of ease adventure of three dip recipes featuring Stonyfield’s new Double Cream Plain Yogurt [which is perfect for use in the kitchen! I’m using it anywhere I would normally add sour cream!] and this month’s partner, Simply Organic. Choose from the easy, easier or easiest recipe trio or take a nod from my NYE menu and combine 2 or 3 recipes below for a dipping spread to share.


An Easy Recipe: Fiesta Taco Dip

This dip is an inspired warm-up version of one of my favorite Midwestern specialties: cold taco dip! [another favorite for parties of any kind! Check out a healthified recipe from my cousin Amy here: Shugary Sweets’ Healthy Taco Dip

The recipe below is easily customizable to what your preferences and lifestyle; swap well drained canned tomatoes for fresh, black beans for beef, or add extra veggies like diced peppers and squash.


  • 1 T extra virgin olive oil
  • 1/2 lb lean ground beef
  • 1 small yellow onion, diced small
  • 1 T + 1 t Simply Organic Adobo Seasoning
  • 1 t Simply Organic Cumin
  • 8 oz Cream Cheese, softened
  • 1 1/2 c Stonyfield Double Cream Yogurt
  • 3/4  Shredded Cheese of choice, divided
  • 1 c diced tomato
  • 3/4 c corn kernels
  • 1/2 c black olive slices


  • Preheat oven to 325 degrees.
  • Heat olive oil in skillet over medium heat. Add diced onion and cook 3 minutes.
  • Add ground beef and seasonings, stirring to combine. Cook until no longer pink, stirring every couple of minutes.
  • Drain fat from meat and onion mixture and set aside.
  • Using an electric mixer, combine cream cheese, double cream yogurt, 1 teaspoon Adobo seasoning and 1/2 cup of the shredded cheese.
  • Add beef mixture, tomatoes, and corn kernels to the bowl and fold together.
  • Pour into baking dish and smooth evenly with spatcula.
  • Sprinkle remaining cheese over top.
  • Bake for 15 minutes on lower rack.
  • Turn broiler to low. Move dish to top rack and cook 2-4 minutes. Keep a close eye and remove when nicely browned to your liking.

serve with your favorite dippers such as: tortilla chips, celery and carrot sticks, colored pepper strips, pretzel sticks or chips, bread cubes, and crackers

layered greek dip

An Easier Recipe: Layered Greek Dip

This recipe takes me back to family vacations on the hunt for the best Greek food we could find. [Tarpon Springs, Florida – I’m looking at you!]  The ingredients in this dip are those of a classic Greek salad, which makes eating it on a bed of greens and a side of pita chips for lunch completely acceptable. DIP FOR EVERY MEAL!



  • Stir double cream yogurt and seasoning mix together until well combine. Refrigerate for at least 30 minutes.
  • In a glass dish, layer hummus, followed by yogurt dip.
  • Sprinkle a layer of olives, followed by tomatoes, followed by cucumbers.
  • Sprinkle lightly with sea salt.
  • Top with feta crumbles, and finally minced chives.

serve with: your favorite dippers such as: pita bread or chips, sea salt crackers, cucumber slices and carrot sticks

easiest finish

The Easiest Recipe: Pairing Stonyfield’s New Double Cream Plain Yogurt with Simply Organic Onion and Chive Dip Mix

This 2-ingredient quick dip also makes a great base for other recipes, such as the Layered Greek Dip above!  You can add to this recipe by adding minced chives on top before serving or mixing in an onion worth of caramelized slices. [I always use the method in this Caramelized Onion Mashed Potato recipe from Daily Garnish. ]



  • Combine ingredients.
  • Refrigerate at least 30 minutes.

serve with: your favorite dippers such as: pita bread or chips, sea salt crackers, cucumber slices and carrot sticks

easiest process