Queso & Beef Dip with Baby Bell Peppers

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket and 1 Qt. Sauce Pan

Ingredients

1/2 lb. ground beef
1/2 c. unsweetened, original almond milk
1 1/2 c. sharp cheddar cheese (#1 cone)
3/4 c. low-fat, plain Greek yogurt
1/2 c. Rotel Diced Tomatoes and Green Chilies
1 bag mini sweet peppers, halved lengthwise, stemmed and seeded

Directions
Degrease the ground beef by cooking it in the Perforated Basket over 1/2 inch of water in the 3 Qt. Sauce Pan on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! In a 1 Qt. Sauce Pan, heat almond milk until Vapo-Valve clicks. Remove from heat and add cheese. Stir until completely melted. Add Greek yogurt, diced tomatoes, and ground beef; stir until combined. Serve with halved mini sweet peppers.

Broccoli Apple Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
4 c broccoli (#2 & #3 cones, approx 2 heads)
2 small gala apples (#3 cone)
1 c walnuts (#2 cone)
1 c carrots (#2 cone, approx 1 carrot)
1/2 c golden raisins or dried cranberries
1/4 c red onion (#2 cone, 1/4 onion)

Dressing:
3/4 c plain Greek yogurt
1/3 c mayonnaise
1 1/2 tbsp apple cider vinegar
3 tbsp honey or agave
1/4 tsp salt (more to taste)

Directions
In small mixing bowl whisk together all the ingredients for the dressing. Chill until ready to use. In 3.5 Qt Insulated Bowl process walnuts, broccoli stalks, carrots, and onion on #2 cone. Change to #3 cone to process broccoli florets and apples; add golden raisins. Pour in dressing and toss until evenly coated.

Tzatziki

Suggested Piece: Saladmaster Machine

Ingredients
1 (12-oz) plain Greek yogurt (Our favorite is Zoi Brand)
1 clove garlic (#1 cone)
1 small lemon, juiced (#1 cone)
3 green onions, finely diced
1 tsp. dill weed, dried
Salt and pepper to taste
1/2 English cucumber, seeded and chopped (#2 cone)

Directions
Combine all ingredients in large bowl, cover, and refrigerate for up to 3 days. Serve with crackers, pita chips, veggies or pita bread!

Greek Yogurt Chicken

Suggested Piece: 11" Large Skillet and Saladmaster Machine

Ingredients
8-9 chicken thighs, skinned & bone-in
12 oz. plain Greek yogurt (Zoi Brand is a personal favorite)
Zest of 1 small lemon (#1 cone)
1 1/2 tsp. Greek seasoning* (Cavender's All-Purpose Greek Seasoning)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. red wine vinegar
2 tsp. green onion
2 tbsp. minced garlic (#1 cone)

Directions
Place chicken in gallon size freezer bag. Whisk together all other ingredients and add to chicken. Allow Chicken and yogurt mixture to marinate for 4-6 hours, minimum. When ready to cook, place entire contents of the freezer bag into the 11" Large Skillet. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and cook for approximately 30-45 min. or until chicken is cooked through.

Yogurt Drops

Suggested Piece: Cookie Sheets

Ingredients
1 - 16 oz. tub vanilla greek yogurt
1 container strawberries, #1 cone

Directions
Blend together in mixing bowl. Put mixture into a gallon Ziploc bag and remove as much air as possible before closing. Lay a sheet of parchment or wax paper on cookie sheets. Cut one corner of the Ziploc bag and squeeze out drops onto the cookie sheets. Freeze for two hours or until solid. Peel drops off and store in airtight container in freezer.