4 easy weeknight recipes, and 4 ways to use the leftovers for lunch.

I’m not much of a cook. In fact, I’m what my mother calls "hopeless in the kitchen".

But in 2024, I’ve endeavoured to make delicious meals that take little time to put together.

I won’t say I’m an expert yet, but when it comes to throwing whatever I have in the kitchen together (namely a bit of meat, some sort of homemade dressing and yummy carbs), I do a pretty damn good job.

In saying that, it’s difficult to make sure that every bit of food we make doesn’t go to waste. After all, what’s the point of all the effort if we can’t enjoy every last bit… especially in a cost of living crisis?

Given my limited skills (hello! I only started cooking this year!), I needed help in repurposing my leftovers. This is where Farmers Union Greek Style Yogurt delivered by offering me quick and easy recipes online by using one major ingredient… yogurt. Their smooth and creamy Greek Style Yogurt, sweet but not too tangy, is the perfect ingredient to make the most of any leftovers. 

Rest assured, I’ve provided my favourite four recipes below and four ways to use the leftovers for lunch the next day.

You’re welcome.

Creamy Pumpkin Soup with Crispy Smoked Bacon and Croutons

Prep time: 10 minutes.

Cooking time: 15 minutes. 

Servings: 4. 

Ingredients: 

• 1 kg peeled Kent pumpkin, cut into 5 cm cubes
• 1 onion, finely chopped
• 750 ml water
• 1 tbsp chicken stock powder
• 1⁄2 cup Farmers Union Greek Style Natural Yogurt
• Freshly ground black pepper and salt flakes, to taste

Ingredients to serve: 

• 4 tbsp Farmers Union Greek Style Natural Yogurt
• 4 rashers smoked streaky bacon or suitable alternative
• 4 slices sour dough bread, torn or cut into bite-size cubes
• 1 tbsp finely chopped chives

Method: 

1. Place pumpkin, onion, water and stock powder in a saucepan and bring to the boil. Reduce heat to a simmer and cook partially covered for 10 to 15 minutes, or until pumpkin is soft. When cooked remove from heat and allow to cool slightly. Using a food processor or stick blender puree the pumpkin until silky smooth. Add 1⁄2 cup of Farmers Union Greek Style Natural Yogurt and mix through. Season to taste with freshly ground black pepper and salt flakes, to taste.

2. Meanwhile, prepare bacon and croutons. Line an oven tray with baking paper and arrange bacon to one end of the tray. At the other end the tray scatter the cubes of bread and drizzle with olive oil and a sprinkle of salt flakes. Bake in a preheated oven of 180°C for 5 to 8 minutes, or until the croutons are crisp and golden and the bacon is crisp.

3. To serve, ladle soup into bowls and top with a spoonful of Farmers Union Greek Style Natural Yogurt. Sprinkle with shards of bacon, croutons and chives. Serve immediately.

How to repurpose:

I’m the kind of person who prefers to save my leftover pumpkin soup for a rainy day as it freezes well in a ziplock bag, or you can store it in your Farmers Union Yogurt tub in the fridge overnight. But if you’re feeling like you’ve had enough soupy recipes for a while, I’d recommend turning your leftovers into a pumpkin risotto! 

There are plenty of recipes out there, but it’s a fairly simple process: just cook some (already steamed rice), add a little more yogurt and perhaps some bacon, croutons and chives.

Fish Tacos with Tangy Slaw

Prep time: 20 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• 300 g snapper, orange roughy or rockling fillets, bones removed and cut into 5 cm strips
• 25 g sachet Mexican taco seasoning mix 

Batter:

• 150 g flour
• 200 ml chilled soda water
• Remaining Mexican taco seasoning mix 
• 300 ml canola oil, for frying

Tangy Slaw:

• ½ cup Farmers Union Greek Style Light Yogurt
• 2 tbsp lime juice
• Freshly ground black pepper and salt, to taste
• ¼ red and/or green cabbage, finely shredded
• 1 green chilli, finely sliced
• ¼ cup coriander leaves, chopped

Ingredients to serve: 

• 8 x Street tacos, warmed on a grill plate
• 2 tbsp chilli jam or tomato salsa, optional
• 1 avocado, diced 
• 1 cup Farmers Union Greek Style Light Yogurt
• Lime wedges and coriander leaves, for serving

Method:

1. Place fish strips in a shallow dish and sprinkle over enough seasoning mix to coat the fish. Toss fish to coat evenly. Cover and marinate for 15 minutes. Meanwhile, prepare batter. Place flour, a pinch of salt and any remaining spice mix in a bowl and whisk in soda water to achieve a smooth batter with a consistency that resembles thickened cream. Set aside.

2. Combine Farmers Union Greek Style Light Yogurt and lime juice in a medium bowl and season to taste with freshly ground black pepper. Add shredded cabbage, green chilli and coriander leaves then toss to combine. Set aside.

3. Heat oil in a wok until hot. Dip strips of fish in the batter and shallow fry in batches for approximately 3 minutes each side or alternatively deep fry at 180°C for 3 to 4 minutes or until golden. When cooked drain on absorbent paper.

4. To assemble tacos, place a spoonful of coleslaw on each warmed tortilla and top with 2 pieces of fish, a teaspoon of chilli jam, slices of green chilli, avocado, coriander leaves and a spoonful of Farmers Union Greek Style Light Yogurt. Serve immediately with lime wedges.

How to repurpose: 

Fish doesn’t keep for too long, so why not use your leftover Farmers Union Yogurt tub to make a fish taco bowl? Simply incorporate some ingredients you likely already have in your pantry and fridge. One of my favourite ways to assemble my fresh bowls is by layering with rice, tangy slaw, fried fish, avocado and any remaining yogurt from your tub. 

Thank me later!

Beef Stroganoff with Pasta Pappardelle

Prep time: 5 minutes.

Cooking time: 12 minutes.

Servings: 4.

Ingredients:

• 1 tbsp olive oil
• 800 g beef rump steak, cut into 8cm strips
• 1 onion, cut in half then sliced
• 2 cloves garlic, minced
• 300 g button mushrooms, sliced
• Squeeze lemon juice
• 340 g can evaporated milk
• 2 tsp beef stock powder
• 3⁄4 cup Farmers Union Greek Style Natural Yogurt
• Freshly ground black pepper and salt flakes, to taste

Ingredients to serve:

• 400 g pappardelle pasta
• 4 tbsp Farmers Union Greek Style Yogurt
• 1 tbsp chopped flat leaf parsley

Method:

1. Heat olive oil in a large non-stick frying pan until hot then add the beef strips. Cook for 3 to 4 minutes until beef is well browned. Add onion, garlic and mushrooms and cook for a further 3 minutes or until onion and mushrooms are softened.

2. Add a squeeze of lemon juice, the evaporated milk and beef stock powder, and cook for a further 5 minutes to reduce and thicken the sauce slightly. Add the 3⁄4 cup Farmers Union Greek Style Natural Yogurt and season generously with freshly ground black pepper and salt flakes, to taste.

3. To serve, cook pasta in a pot of boiling salted water as per packet instructions then drain well. Divide pasta between 4 serving plates and top with the stroganoff. Finish with a spoonful of Farmers Union Greek Style Natural Yogurt and a sprinkle of chopped parsley. Serve immediately with a simple salad.

How to repurpose:

If you have any capsicum, cut them in half and fill each side with some of your leftover beef stroganoff for a tasty snack that you can reheat at work or on the go. Top it off with some Farmers Union Greek Style Natural Yogurt and be on your merry way.

Souvlaki Plate with Tzatziki

Prep time: 5 to 10 minutes. 

Servings: 4.

Tzatziki ingredients:

• 1 cup Farmers Union Greek Style Yogurt (Natural or Light)
• ½ large cucumber 
• 1-2 cloves of garlic 
• 1 tbsp dill, finely chopped 
• Pinch of sea salt  

Souvlaki plate ingredients:

• Use any leftover meat that you have available (roast chicken, beef or lamb)
• Bread / wraps of your choice
• Salad of your choice

Method: 

1. To make the tzatziki, combine Farmers Union Greek Style Yogurt, cucumber, garlic and dill in a bowl and mix. Add a pinch of salt to taste. 

2. Warm up your pita and add to a plate with leftover meat and your salad of choice.

3. Drizzle over the tzatziki and enjoy! 

How to repurpose: 

Use the last bit of your Farmers Union Greek Style Yogurt to make a tzatziki dip directly in the tub — it's the perfect finishing touch for a souvlaki plate made with last night’s leftover meat or veggies.

Visit Farmers Union Greek Style Yogurt for fresh meal ideas and creative ways to reinvent your leftovers. 

Feature Image: Farmers Union Yogurt/Supplied/Mamamia.