14 Versatile Greek Yogurt Protein Recipes for Every Meal

You probably have a tub of Greek yogurt in your fridge right now. It’s thick, tangy, and quietly waiting to make meals faster, fresher, and more filling. These Greek Yogurt Protein Recipes for Every Meal show you how to use that tub from breakfast through dessert.

Greek yogurt adds creaminess and protein without heaviness. In this roundup of 14 recipes you'll find breakfasts, snacks, mains, sauces, and sweets. Each recipe focuses on texture, bright flavors, and easy prep so you can cook for a busy morning or a relaxed dinner.

You’ll get precise ingredient lists, clear steps, and serving tips. These Greek Yogurt Protein Recipes for Every Meal are built for everyday cooking. Pin the ones you love and mix and match the ideas to fit your week.

1. Greek Yogurt Protein Recipes for Every Meal: Berry Protein Pancakes (High-Protein Breakfast)

These pancakes swap part of the flour and oil for thick Greek yogurt. The result is tender, tangy, and protein-packed pancakes with a slightly custardy interior and crisp, golden edges. Berries add bright bursts of sweetness and color.

This recipe fits busy mornings and weekend brunches. You’ll love it if you want fluffy pancakes that stay moist. The aroma is warm butter with lemon and vanilla notes.

Ingredients

• 1 cup rolled oats (blended to flour) or 1 cup oat flour
• 1/2 cup whole wheat flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1 cup Greek yogurt, full-fat, room temperature
• 2 large eggs, room temperature
• 1/3 cup milk (dairy or plant)
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup mixed berries (fresh or thawed frozen)
• 2 tbsp melted butter or oil, cooled

Instructions

1. Preheat a nonstick griddle or skillet over medium heat. Lightly grease with butter or oil.
2. In a blender, pulse the rolled oats to make flour. Mix oat flour, whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl whisk Greek yogurt, eggs, milk, vanilla, lemon zest, and melted butter until smooth.
4. Fold the dry ingredients into wet until just combined. Batter should be thick but pourable; add a tablespoon of milk if too thick.
5. Gently fold in mixed berries.
6. Spoon 1/4 cup batter per pancake onto the heated skillet. Cook until bubbles form and edges look set, about 2–3 minutes.
7. Flip and cook 1–2 minutes more until golden and cooked through. Internal doneness: pancake should spring back lightly.
8. Keep warm on a plate in a low oven (200°F / 95°C) while finishing the batch.
9. Serve hot. Cool leftovers completely before storing.

How to Serve It

Top stacks with extra Greek yogurt, a drizzle of honey, and more fresh berries. Garnish with mint and lemon zest for color. Pair with a strong black coffee or a citrusy green tea. Store cooled pancakes in an airtight container 3–4 days in the fridge. Reheat in a toaster or skillet. Batter can be made and refrigerated overnight.

2. Savory Greek Yogurt Breakfast Bowl (Protein-Packed Savory Start)

This savory bowl flips sweet yogurt expectations. Creamy Greek yogurt is a base for roasted tomatoes, avocado, and a sprinkle of za'atar. The texture is cool and creamy against warm roasted fruit.

It’s great for mornings when you want protein without heavy carbs. You’ll enjoy the tang, the roasted-sweet notes, and the herb fragrance. The dish smells bright and herbaceous.

Ingredients

• 1 1/2 cups Greek yogurt, full-fat, chilled
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 tsp fine salt, divided
• 1/4 tsp black pepper, divided
• 1/2 ripe avocado, sliced
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 2 tbsp crumbled feta
• 1/2 tsp za'atar or sumac

Instructions

1. Preheat oven to 425°F (220°C) for roasted tomatoes.
2. Toss cherry tomatoes with olive oil, 1/8 tsp salt, and 1/8 tsp pepper on a baking sheet.
3. Roast 10–12 minutes until softened and slightly blistered. Remove and let cool slightly.
4. Spoon Greek yogurt into a bowl and smooth the top.
5. Arrange roasted tomatoes and sliced avocado on the yogurt. Drizzle with lemon juice.
6. Sprinkle chopped herbs, crumbled feta, za'atar, and remaining salt and pepper.
7. Serve immediately while tomatoes are warm. Taste and adjust seasoning.
8. Leftovers: keep components separate when possible and assemble before serving.

How to Serve It

Serve in a shallow bowl with toasted sourdough or flatbread. Garnish with extra olive oil and flaky sea salt. Pair with a strong espresso or herby green tea. Store roasted tomatoes and yogurt separately 2–3 days. Assemble fresh for best texture. Great for spring or summer brunch.

3. Greek Yogurt Protein Recipes for Every Meal: Lemon Ricotta-Style Yogurt Scones (Protein-Rich Tea Treat)

These scones use Greek yogurt to deliver a tender crumb and tangy flavor. They’re lighter than butter-heavy versions and hold shape well. Lemon and vanilla brighten the profile.

Ideal for afternoon tea or weekend brunch. You’ll notice a flaky edge and moist, soft center. The scent is citrusy and buttery.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup Greek yogurt, full-fat, cold
• 1/4 cup milk (plus extra for brushing)
• 1 large egg, cold
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 1/2 cup chopped fresh berries or currants (optional)
• 2 tbsp coarse sugar for sprinkling

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk flour, sugar, baking powder, and salt in a bowl.
3. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
4. In a small bowl whisk Greek yogurt, milk, egg, lemon zest, and vanilla.
5. Add wet to dry and fold until just combined. If using berries, gently fold them in.
6. Turn dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 8 wedges.
7. Place on prepared sheet, brush tops with milk, and sprinkle coarse sugar.
8. Bake 12–15 minutes until golden on top and a toothpick comes out clean.
9. Cool 10 minutes on a rack before serving.

How to Serve It

Split warm scones and add a spoonful of Greek yogurt and lemon curd. Garnish with extra lemon zest or powdered sugar. Serve with herbal tea or a mild coffee. Store in an airtight container 2–3 days at room temp. Freeze cooled scones up to 2 months.

4. Tzatziki Chicken Bowl with Herbed Rice (Weeknight Protein Bowl)

This bowl pairs yogurt-based tzatziki with grilled chicken for a bright, protein-forward meal. The creamy sauce cools the grilled spices. Textures range from juicy chicken to crunchy cucumber.

Perfect for weeknights and meal prep. You’ll enjoy the lemony tang and garlicky cool sauce. The aroma is smoky chicken with fresh herbs.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup long-grain rice
• 2 cups water or chicken broth
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 cup Greek yogurt, full-fat, chilled
• 1/2 cucumber, grated and drained
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp olive oil

Instructions

1. Cook rice with 2 cups water or broth and 1/2 tsp salt. Bring to boil, reduce to simmer, cover, and cook 18–20 minutes until tender. Fluff and let rest.
2. In a bowl, toss chicken with paprika, oregano, 1/2 tsp salt, pepper, and olive oil.
3. Grill or sear chicken over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
4. Make tzatziki: combine Greek yogurt, grated cucumber (squeeze out liquid), garlic, lemon juice, dill, and 1/4 tsp salt. Chill 10 minutes to meld flavors.
5. Assemble bowls with rice, sliced chicken, cherry tomatoes, cucumber ribbons, and a generous spoon of tzatziki.
6. Taste and adjust lemon or salt if needed.

How to Serve It

Drizzle extra olive oil and sprinkle toasted pine nuts or olives. Pair with warm pita and a crisp white wine or iced tea. Store components separately 3–4 days in the fridge. Chicken and tzatziki reheat gently or serve cold. Great for summer lunches.

5. Overnight Protein Oats with Greek Yogurt (Make-Ahead Breakfast)

This overnight oats recipe blends Greek yogurt for creaminess and a protein boost. Chia seeds thicken while fruit adds natural sweetness. Texture is spoonable and slightly firm.

It’s perfect for grab-and-go mornings and busy schedules. You’ll like the creamy mouthfeel and the nutty crunch. Smells faintly of vanilla and fruit.

Ingredients

• 1/2 cup rolled oats
• 2 tbsp chia seeds
• 1/2 cup Greek yogurt, full-fat or 2%
• 1/2 cup milk (dairy or plant)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries or sliced banana
• 2 tbsp chopped almonds or walnuts
• 1 tbsp nut butter (optional)
• 1/4 tsp ground cinnamon
• pinch of salt

Instructions

1. In a jar, combine oats, chia seeds, and salt.
2. Whisk Greek yogurt, milk, honey, vanilla, and cinnamon.
3. Pour wet mix over oats and stir to combine.
4. Fold in half the fruit and add nuts on top.
5. Seal jar and refrigerate 8 hours or overnight.
6. In the morning, stir. Add additional milk if too thick.
7. Top with remaining fruit, nut butter, and a drizzle of honey.
8. Eat cold or warm briefly in the microwave (30–45 seconds) if preferred.

How to Serve It

Serve in jars or bowls with extra berries and a sprinkle of granola for crunch. Pair with coffee or a fruit smoothie. Keeps 3–4 days refrigerated. Make multiple jars for easy weekday breakfasts. Swap fruit seasonally.

6. Green Protein Smoothie with Greek Yogurt (Post-Workout Refuel)

This smoothie mixes spinach, banana, and Greek yogurt for a protein-packed, refreshing drink. The texture is thick and creamy with a vegetal freshness. The flavor is mild, slightly sweet, and tangy.

It’s ideal after a workout or busy morning. You’ll like that it fills you up without weighing you down. Smells like banana and fresh greens.

Ingredients

• 1 cup packed fresh spinach
• 1/2 ripe banana
• 3/4 cup Greek yogurt, plain
• 1/2 cup milk or coconut water
• 1 scoop vanilla or unflavored protein powder (about 25 g)
• 1 tbsp chia seeds
• 1 tsp honey or maple syrup (optional)
• 4–5 ice cubes

Instructions

1. Add spinach and milk to blender. Blend until mostly smooth.
2. Add banana, Greek yogurt, protein powder, chia seeds, and sweetener.
3. Add ice cubes and blend until creamy and smooth.
4. Taste and adjust sweetness or thickness with extra milk or ice.
5. Pour into a tall glass and serve immediately.
6. If storing, seal and refrigerate up to 24 hours, shake before drinking.

How to Serve It

Garnish with a sprinkle of chia seeds, hemp seeds, or a mint sprig. Pair with a boiled egg or whole-grain toast for extra protein. Store in an insulated bottle for on-the-go. Swap spinach for kale or frozen mango for variation. Great all year round.

7. Greek Yogurt Protein Recipes for Every Meal: Herb-Marinated Greek Yogurt Chicken Skewers (Grill Night Favorite)

A tangy Greek yogurt marinade keeps chicken moist and infuses herby flavor. Yogurt tenderizes the meat and creates a caramelized exterior on the grill. Texture is juicy with crisp edges.

Perfect for outdoor grilling or broiling in winter. You’ll love the aromatic herbs and smoky char. The scent is lemon, garlic, and grilled meat.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup Greek yogurt, full-fat
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp chopped fresh oregano or thyme
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup (optional, for char)

Instructions

1. In a bowl mix Greek yogurt, garlic, lemon juice, lemon zest, herbs, paprika, salt, pepper, olive oil, and honey.
2. Add chicken pieces and coat thoroughly. Cover and refrigerate at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high (450°F / 230°C) or preheat broiler.
4. Thread chicken on skewers, leaving space between pieces.
5. Grill 4–5 minutes per side until nicely charred and internal temp reads 165°F (74°C).
6. Rest skewers 5 minutes before serving.
7. If broiling, place skewers on a pan and broil 4–6 minutes per side, watching for char.
8. Serve warm with lemon wedges.

How to Serve It

Serve skewers over herbed rice or a green salad. Spoon extra chilled yogurt sauce or tzatziki on the side. Garnish with chopped parsley and toasted pita. Store cooked chicken 3–4 days in the fridge. Marinated raw chicken can be refrigerated 24 hours or frozen for up to 3 months.

8. Tuna Salad with Greek Yogurt & Crunchy Veggies (High-Protein Lunch)

Greek yogurt replaces mayo for a lighter, protein-rich tuna salad. Crunchy celery and radish add texture and brightness. Flavor is tangy, herby, and savory.

This is a quick lunch that feels fresh and filling. You’ll like the creamy-yet-light mouthfeel and savory bite. Smells of lemon and black pepper.

Ingredients

• 2 cans tuna in water, drained (about 10 oz total)
• 3/4 cup Greek yogurt, plain
• 1 tbsp Dijon mustard
• 2 stalks celery, finely chopped
• 3 radishes, thinly sliced and chopped
• 2 tbsp chopped red onion
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp capers (optional)

Instructions

1. Flake tuna into a bowl and remove large bones if present.
2. Stir in Greek yogurt, Dijon mustard, lemon juice, and capers.
3. Add celery, radish, red onion, parsley, salt, and pepper.
4. Mix until evenly combined. Taste and adjust seasoning.
5. Chill 10–15 minutes to let flavors meld.
6. Serve on whole-grain bread, a bed of greens, or stuffed into tomatoes.
7. Store leftover tuna salad in an airtight container 3 days refrigerated.

How to Serve It

Top with extra parsley and a lemon wedge. Pair with crisp cucumber slices or a cup of vegetable soup. Keep dressing and veggies separate for make-ahead meal prep. Great for picnics or work lunches. Use Greek yogurt for creamier texture and extra protein.

9. Creamy Greek Yogurt Pasta Sauce with Spinach (Weeknight Comfort)

Greek yogurt makes a silky, tangy pasta sauce that’s lighter than cream. Spinach adds color and nutrients. Texture is smooth and clingy to noodles.

This sauce comes together quickly for weeknight dinners. You’ll like the savory, tangy, and slightly garlicky flavor. Aroma is warm garlic and Parmesan.

Ingredients

• 12 oz pasta (penne or fusilli)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine or pasta water
• 1 cup Greek yogurt, full-fat
• 1/2 cup grated Parmesan cheese
• 4 cups baby spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper (optional)
• 1 tbsp lemon juice

Instructions

1. Cook pasta in salted boiling water until al dente per package directions. Reserve 1/2 cup pasta water and drain.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic 30–45 seconds until fragrant.
3. Add white wine or reserved pasta water and reduce slightly 1–2 minutes.
4. Reduce heat to low. Whisk in Greek yogurt and Parmesan until smooth. Do not boil or yogurt can separate.
5. Add baby spinach and cook until wilted.
6. Toss cooked pasta into sauce, adding reserved pasta water as needed to reach desired creaminess.
7. Stir in lemon juice and season to taste.
8. Serve immediately with extra Parmesan.

How to Serve It

Plate with a sprinkle of fresh parsley and extra cracked black pepper. Add crushed red pepper for heat or serve with a green salad. Store leftovers in fridge 2–3 days; reheat gently with a splash of milk. This sauce pairs well with grilled shrimp or roasted vegetables.

10. Greek Yogurt Protein Recipes for Every Meal: Spiced Yogurt & Chickpea Salad (Mediterranean Meal Prep)

Greek Yogurt Protein Recipes for Every Meal shine in this chickpea salad. Yogurt dressing carries cumin, paprika, and lemon for a zesty finish. Texture is creamy with firm chickpeas and crunchy veg.

This salad works for lunches, sides, or picnics. You’ll appreciate the bold spices and bright citrus notes. Aroma is smoky and citrusy.

Ingredients

• 2 cans chickpeas, drained and rinsed (about 15 oz each)
• 1 cup Greek yogurt, plain
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 red onion, finely chopped
• 1 cucumber, diced
• 1/2 cup chopped fresh parsley
• 1/2 cup halved cherry tomatoes

Instructions

1. In a small bowl whisk Greek yogurt, olive oil, lemon juice, cumin, paprika, salt, and pepper.
2. In a large bowl combine chickpeas, red onion, cucumber, parsley, and cherry tomatoes.
3. Pour dressing over salad and toss until evenly coated.
4. Taste and adjust salt, lemon, or spices.
5. Chill at least 30 minutes to let flavors meld.
6. For meal prep, divide into containers. Keeps 3–4 days refrigerated.
7. If salad thickens, stir in a splash of water or olive oil before serving.

How to Serve It

Serve over greens, with warm pita, or alongside grilled meats. Garnish with extra parsley and a lemon wedge. Great for summer potlucks or easy weekday lunches. Add crumbled feta for extra tang and protein. Store chilled and consume within four days.

11. Blueberry Greek Yogurt Breakfast Muffins (Protein-Rich Snack)

These muffins fold Greek yogurt into batter for a moist crumb and protein bump. Blueberries burst with sweet juice. The tops bake golden with a tender interior.

They’re ideal for breakfasts, snacks, and lunchboxes. You’ll love the soft texture and fruity pops. Smells fruity and buttery.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine salt
• 2 large eggs, room temperature
• 1 cup Greek yogurt, full-fat, room temperature
• 1/2 cup milk
• 1/3 cup vegetable oil or melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tbsp lemon zest
• 2 tbsp coarse sugar for topping (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease wells.
2. In a bowl whisk flour, sugar, baking powder, and salt.
3. In another bowl whisk eggs, Greek yogurt, milk, oil, and vanilla until smooth.
4. Fold wet into dry until just combined. Batter will be thick.
5. Gently fold in blueberries and lemon zest.
6. Divide batter among muffin cups, filling 3/4 full. Sprinkle coarse sugar on top.
7. Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
8. Cool 10 minutes in pan, then transfer to a rack to cool completely.

How to Serve It

Split and spread extra Greek yogurt and honey on warm muffins. Pair with tea or cold milk. Store in an airtight container 3 days at room temp or freeze up to 2 months. Reheat briefly before serving.

12. Chocolate Greek Yogurt Mousse (Protein Dessert)

This mousse uses Greek yogurt to keep chocolate dessert light and protein-focused. Cocoa adds richness while yogurt keeps it tangy and silky. Texture is airy yet creamy.

It’s an easy dessert for weeknights or dinner parties. You’ll appreciate a chocolate hit without heaviness. Aroma is rich cocoa and vanilla.

Ingredients

• 1 1/2 cups Greek yogurt, full-fat, chilled
• 1/2 cup dark chocolate chips (60–70% cacao)
• 2 tbsp unsweetened cocoa powder
• 2–3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 1/4 cup heavy cream (optional for extra mousse)
• 2 tbsp espresso or strong coffee (optional)
• 1 tbsp shaved dark chocolate for garnish

Instructions

1. Melt chocolate gently over a double boiler or in short bursts in the microwave until smooth. Cool slightly.
2. In a bowl whisk Greek yogurt, cocoa powder, sweetener, vanilla, and salt until smooth.
3. Stir melted chocolate into yogurt mixture until even.
4. If using, whip heavy cream to soft peaks and fold into chocolate-yogurt mixture for lighter texture.
5. Spoon mousse into serving glasses. Chill 1–2 hours until set.
6. Garnish with shaved chocolate before serving.
7. Taste test: mousse should hold shape and have a slight jiggle.

How to Serve It

Serve chilled with fresh raspberries and mint. Pair with espresso or a dessert wine. Store covered 2–3 days in the fridge. For make-ahead, prepare a day ahead. For a lighter option, skip heavy cream.

13. Frozen Greek Yogurt Bark with Nuts & Fruit (Summer Protein Treat)

Greek Yogurt Protein Recipes for Every Meal can be frozen too. This bark freezes into crunchy, creamy sheets dotted with toasted nuts and dried fruit. Texture is crisp edges with a creamy center.

It’s a cool, portable snack for hot days. You’ll enjoy the crunchy nuts and tart fruit with creamy yogurt. Smells mild and nutty.

Ingredients

• 2 cups Greek yogurt, full-fat or 2%
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup toasted chopped pistachios or almonds
• 1/3 cup chopped dried apricots or cranberries
• 1/4 cup dark chocolate chips (optional)
• 1 tbsp chia seeds or hemp seeds
• zest of 1 orange (optional)

Instructions

1. Line a baking sheet with parchment paper.
2. Whisk Greek yogurt, honey, and vanilla until smooth.
3. Spread yogurt mixture to 1/4-inch thickness on parchment.
4. Sprinkle nuts, dried fruit, chocolate chips, seeds, and orange zest evenly on top.
5. Freeze uncovered until solid, about 3–4 hours or overnight.
6. Break into pieces using your hands or a sharp knife.
7. Store in an airtight container in the freezer up to 2 months.
8. Let sit 2–3 minutes at room temp before eating if too hard.

How to Serve It

Stack pieces on a platter for parties or pack in snack bags. Pair with fresh fruit or iced tea. For a kid-friendly treat, swap nuts for granola. Great for summer picnics or dessert platters. Thaw briefly if you prefer a softer texture.

14. Creamy Greek Yogurt Mashed Potatoes (Comfort Side Dish)

Greek yogurt gives mashed potatoes a tangy creaminess while cutting fat. The potatoes are smooth, slightly tangy, and fluffy. Texture is velvety with a few rustic lumps if you like.

This side elevates roast dinners and weeknight meals. You’ll enjoy the fresh chive aroma and buttery mouthfeel. Smells like warm potatoes and herbs.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into 1–2 inch chunks
• 1 tsp salt for boiling
• 1/2 cup Greek yogurt, full-fat or 2%, room temperature
• 1/4 cup milk or cream, warmed
• 2 tbsp unsalted butter, softened
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives
• 1/2 tsp garlic powder (optional)
• extra butter for serving
• kosher salt, to taste

Instructions

1. Place potatoes in a large pot and cover with cold water. Add 1 tsp salt.
2. Bring to a boil, then simmer until potatoes are fork-tender 12–15 minutes.
3. Drain potatoes well and return to warm pot. Allow steam to escape 1–2 minutes.
4. Mash potatoes with a potato masher or ricer until mostly smooth.
5. Stir in Greek yogurt, warmed milk, softened butter, garlic powder, and pepper. Mix until creamy.
6. Taste and adjust salt and pepper.
7. Keep warm in a covered dish for 10–15 minutes before serving.
8. If potatoes thicken, stir in extra warm milk as needed.

How to Serve It

Spoon into a warmed bowl and top with a pat of butter and chive snips. Pair with roasted meats or a simple green salad. Leftovers store 3–4 days in fridge; reheat gently with a splash of milk. For make-ahead, reheat in a low oven covered with foil.

Greek yogurt turns ordinary ingredients into protein-forward meals. You’ve got breakfasts, lunches, dinners, snacks, and desserts that use one versatile ingredient. Try a few recipes and pin the ones you want to return to later.

Which recipe will you make first? Save this list of Greek Yogurt Protein Recipes for Every Meal and share it with friends who love fresh, simple cooking. Cooking with yogurt is an easy way to add creaminess and protein to everyday meals—so grab a tub and get cooking.