Finish The Tub was created with you in mind. Based on our belief that food should be fun, yet simple; balanced, but made for a real budget. Finish The Tub is about finishing the food you buy and giving back to Mother Nature whenever possible. It's a week's worth of dinner ideas that collectively use one tub of Mountain High Plain Yoghurt. We also give suggestions for what to do with leftover ingredients to ultimately result in as little food in your trash as possible. Less food in landfills means a better planet. It's that simple.

ONE-POT TURKEY MEATBALLS WITH SOBA NOODLES

One-Pot Turkey Meatballs with Soba Noodles

Meatballs and weeknight dinners don’t have to be mutually exclusive – this one-pot wonder cooks these yummy, Asian-inspired turkey meatballs in the same pot as the noodles for a quick and delicious twist on a comfort classic.

Prep Time: 45 Min
Start to Finish: 45 Min

INGREDIENTS

  • 1 lb lean (at least 93%) ground turkey
  • 1 cup panko crispy bread crumbs
  • 6 green onions, thinly sliced on the bias, white and green parts separated
  • 1/4 cup Mountain High™ original plain yoghurt
  • 1 egg, slightly beaten
  • 1 tablespoon soy sauce
  • 1 tablespoon chile garlic sauce
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • 1 medium red bell pepper, thinly sliced
  • 1 package (3.5 oz) shiitake mushrooms, stemmed and sliced
  • 1 package (9.5 oz) soba noodles, broken in half
  • 1 cup frozen shelled edamame, thawed
  • 1/4 cup finely chopped fresh cilantro
  • 1 lime, cut into wedges

INSTRUCTIONS

1. In large bowl, mix turkey, bread crumbs, green onion whites, yoghurt, egg, soy sauce and chile garlic sauce. Shape mixture into 12 (2-inch) meatballs.
2. In 5-quart Dutch oven, heat oil over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.
3. Add broth, bell pepper and mushrooms; heat to boiling. Stir in noodles and edamame; return to boiling. Reduce heat to simmer; cook uncovered 6 to 8 minutes, stirring frequently, until meatballs are thoroughly cooked and no longer pink in center (165°F), noodles are cooked and sauce is thickened. Top with green onion greens and cilantro. Serve with lime wedges.

NUTRITIONAL INFORMATION

6 servings

1 Serving: Calories 430 (Calories from Fat 110); Total Fat 13g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 95mg; Sodium 990mg; Total Carbohydrate 49g (Dietary Fiber 7g, Sugars 5g); Protein 29g
% Daily Value: Vitamin A 20%; Vitamin C 25%; Calcium 8%; Iron 15%
Exchanges: 2 Starch, 1 Other Carbohydrate, 1 Vegetable, 3 Lean Meat, 1/2 Fat
Carbohydrate Choices: 3

If you have any leftover cilantro and green onions, throw it on some chips with melted cheese and any of your other favorite ingredients for easy nachos!

For easiest meatball-turning, use a fish spatula or large metal spoon.
Just keep stirring! This easy one-pot cooks quickly, so don’t forget to stir often to prevent noodles from sticking.

 

One-Pot Turkey Meatballs with Soba Noodles

ONE-POT CREAMY GREEK CHICKEN AND VEGETABLE PENNE

One-Pot Creamy Greek Chicken and Vegetable Penne

Quick rotisserie chicken, fresh and jarred vegetables come together in one pot for a creamy, dreamy, easy weeknight dinner.

Prep Time: 45 Min
Start to Finish: 45 Min

INGREDIENTS

  • 2 cups Mountain High™ original plain yoghurt
  • 6 cups water
  • 1 lb uncooked penne pasta
  • 4 cloves garlic, finely chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups shredded deli rotisserie chicken
  • 1 cup sliced roasted red bell peppers (from 16-oz jar)
  • 1/2 cup chopped pitted kalamata olives
  • 1 jar (7.5 oz) marinated artichoke hearts, drained, coarsely chopped
  • 1 package (5 oz) baby spinach
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon chopped fresh oregano leaves

INSTRUCTIONS

1. Measure yoghurt; cover and let stand at room temperature while pasta cooks. In 5-quart Dutch oven, mix water, pasta, garlic, salt and pepper flakes. Heat to simmering over medium-high heat. Reduce heat to medium; simmer uncovered 12 to 14 minutes, stirring frequently, until pasta is tender.
2. Stir in chicken, roasted peppers, olives and artichoke hearts. Return to simmering; cook 2 to 5 minutes, stirring frequently, until liquid is absorbed and mixture is heated through.
3. Remove from heat; stir in yoghurt and spinach. Continue stirring until spinach wilts. Stir in 1/2 cup of the cheese. Top with remaining cheese and herbs.

NUTRITIONAL INFORMATION

8 servings

1 Serving: Calories 430 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 55mg; Sodium 1200mg; Total Carbohydrate 58g (Dietary Fiber 5g, Sugars 5g); Protein 25g
% Daily Value: Vitamin A 45%; Vitamin C 15%; Calcium 25%; Iron 20%
Exchanges: 2 Starch, 1 1/2 Other Carbohydrate, 1 Vegetable, 2 1/2 Lean Meat, 1/2 Fat
Carbohydrate Choices: 4

Anything extra can easily be thrown into a salad! Yum!

Need to save even more time? Opt for presliced jarred roasted red bell peppers.
Just keep stirring! This easy one-pot cooks quickly, so don’t forget to stir often to prevent pasta from sticking.

One-Pot Creamy Greek Chicken and Vegetable Penne

 

MOROCCAN LAMB BURGUERS

MOROCCAN LAMB BURGUERS

You don’t have to get out the grill to have delicious burgers for dinner. These Moroccan-inspired lamb burgers come together quickly on the stovetop for a weeknight meal you’ll want to make again and again.

Prep Time: 40 Min
Start to Finish: 40 Min

INGREDIENTS

BURGUERS

  • 1 lb ground lamb
  • 1/3 cup Mountain High™ original plain yoghurt
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon ras el hanout (Moroccan seasoning blend)
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 4 sandwich buns

TOPPINGS

  • 1/2 cup crumbled feta cheese
  • 1 plum (Roma) tomato, sliced
  • 1 cup baby arugula
  • Spicy harissa, if desired
  • Additional yoghurt, if desired

INSTRUCTIONS

1. In medium bowl, mix all Burger ingredients except oil until blended. Shape into 4 patties, about 3/4 inch thick.
2. In 12-inch nonstick skillet, heat oil over medium heat until shimmering. Add patties to skillet; cook without moving 4 to 7 minutes or until first side is browned and patties release easily from skillet. Turn; cook 4 to 7 minutes longer on second side or until patties are no longer pink in center (165°F).
3. Place patties on buns; top with feta cheese, tomato and arugula. Serve with harissa and additional yoghurt.

NUTRITIONAL INFORMATION

4 servings

1 Serving: Calories 480 (Calories from Fat 230); Total Fat 26g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 90mg; Sodium 1120mg; Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 7g); Protein 27g
% Daily Value: Vitamin A 10%; Vitamin C 8%; Calcium 25%; Iron 25%
Exchanges: 2 Starch, 1 Vegetable, 3 Lean Meat, 3 Fat
Carbohydrate Choices: 2

Mix any leftover thyme and parsley with red pepper flakes and chopped garlic. Add to melted butter or olive oil. Freeze in ice cube trays; once frozen, pop out and store in ziptop bag in freezer. On busy nights, melt a cube in a skillet and slowly melt. Then increase the heat and add protein (chicken, steak, shrimp, etc). Or melt several cubes to toss with plain pasta.

Ground beef works great as a substitute for the ground lamb in this recipe.
Ras el hanout is a North African seasoning blend that includes warming spices like cinnamon, nutmeg and clove alongside stimulating ginger, pepper and chili. This flavorful seasoning is often called “Moroccan spice blend” and can be found in most grocery stores.
Harissa is a North African pepper sauce that includes garlic, oil and spices. If you aren’t mad for spicy foods, look for mild versions.

 

Moroccan Lamb Burgers

GARLIC PARMESAN CHICKEN AND VEGETABLE SHEET-PAN DINNER

GARLIC PARMESAN CHICKEN AND VEGETABLE SHEET-PAN DINNER

Step aside, mayo – yoghurt does your job just as well without the guilt. This spin on the popular mayonnaise-topped chicken teams up with veggies and potatoes on one pan for an easy weeknight dinner that is fresh, flavorful and filling.

Prep Time: 30 Min
Start to Finish: 1 Hr 5 Min

INGREDIENTS

VEGETABLES

  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 lb baby red potatoes, unpeeled, cut in 1-inch pieces
  • 2 medium zucchini, halved lengthwise, cut in 1-inch pieces
  • 2 plum (Roma) tomatoes, stemmed and quartered lengthwise

CHICKEN

  • 4 boneless skinless chicken breasts (1 1/2 lb)
  • 1/2 cup Mountain High™ original plain yoghurt
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons panko crispy bread crumbs

TOPPINGS

  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon chopped fresh thyme leaves

INSTRUCTIONS

1. Position oven rack 4 inches from broiling element. Heat oven to 425°F. Spray 18×13-inch rimmed sheet pan with cooking spray.
2. In large bowl, mix olive oil and 1/2 teaspoon salt. Add potatoes, zucchini and tomatoes; toss to coat. Place vegetables skin side down in single layer on pan. Roast 25 minutes. Turn potatoes skin side up, and make room for chicken. Place chicken on pan.
3. In medium bowl, mix yoghurt, Parmesan cheese, garlic, 1/2 teaspoon salt and pepper flakes. Top chicken with yoghurt mixture. Sprinkle bread crumbs over yoghurt on chicken. Roast 18 to 22 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are fork-tender. Set oven control to broil. Broil 3 to 5 minutes or until bread crumbs brown. Drizzle vegetables with lemon juice. Top chicken and vegetables with herbs.

NUTRITIONAL INFORMATION

4 servings

1 Serving: Calories 430 (Calories from Fat 140); Total Fat 15g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 110mg; Sodium 820mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 6g); Protein 44g
% Daily Value: Vitamin A 15%; Vitamin C 30%; Calcium 20%; Iron 20%
Exchanges: 1 1/2 Starch, 1 Vegetable, 5 1/2 Very Lean Meat, 2 1/2 Fat
Carbohydrate Choices: 2

Extra Parmesan? Throw on top of pizza, pasta, stirred into risotto or lightly broiled on top of buttered baguette (could butter baguette with the melted herb and pepper butter/oil cubes) for a quick crostini. Or, cook some polenta in water and cream, then remove from heat and stir in parm and herbs; top with cooked protein for a quick and easy weeknight dinner.

Like it spicy? Increase the red pepper flakes to 1/2 teaspoon.
Can’t find baby red potatoes? Fingerling potatoes make a fine substitute.

 

Garlic Parmesan Chicken and Vegetable Sheet-Pan Dinner

CREAMY BUTTERNUT SQUASH SOUP

Creamy Butternut Squash Soup

Let the oven do all the work with this delicious roasted fall soup.

Prep Time: 40 Min
Start to Finish: 1 Hr 20 Min

INGREDIENTS

  • 1 butternut squash (3 lb), unpeeled
  • 2 unpeeled Fuji or Gala apples, cored and halved
  • 1 large unpeeled yellow onion, halved
  • 1 bulb garlic, 1/4 inch of top removed
  • 1 tablespoon olive oil
  • 4 cups vegetable stock
  • 2 tablespoons soy sauce
    2 tablespoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups Mountain High™ original plain yoghurt
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon chopped fresh thyme leaves

INSTRUCTIONS

1. Heat oven to 450°F. Spray large rimmed sheet pan with cooking spray.
2. Cut squash in half lengthwise; remove seeds. Cut each half in four pieces. Rub cut sides of squash, apples, onion and garlic with oil. Place vegetables cut side down in pan. Roast 35 to 40 minutes or until onions and squash are tender when pierced with knife. Cool 5 to 10 minutes or until cool enough to handle.
3. Meanwhile, add 2 1/2 cups of the vegetable stock, the soy sauce, honey, salt and pepper flakes to a blender. Using large spoon, scrape flesh from squash. Remove peel from onions. Squeeze garlic cloves from peels. Add squash flesh to mixture in blender, and blend on high speed 30 to 60 seconds or until smooth; pour into 5-quart Dutch oven. Add remaining 1 1/2 cups vegetable stock, the apples, onion and garlic to blender. Blend 30 to 60 seconds or until smooth. Add 1 cup of the yoghurt; blend 30 to 60 seconds or until incorporated. Stir into squash mixture in Dutch oven. Heat to simmering over medium heat, stirring frequently.
4. Divide soup among 8 bowls. Top each bowl with 2 tablespoons of the remaining yoghurt; sprinkle with parsley and thyme.

NUTRITIONAL INFORMATION

8 servings (1 1/4 cups each)

1 Serving: Calories 180 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 690mg; Total Carbohydrate 32g (Dietary Fiber 6g, Sugars 17g); Protein 4g
% Daily Value: Vitamin A 280%; Vitamin C 20%; Calcium 15%; Iron 6%
Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat
Carbohydrate Choices: 2

Combine any leftover chopped thyme with butter and chopped garlic. Tuck under chicken or turkey skin before roasting. Or, throw some in your weekend morning scrambled eggs with any leftover parmesan!

Can’t take the heat? Leave out the red pepper flakes.
Use a large spoon to scoop the seeds out of the squash.

 

creamy-butternut-squash-soup