Ingredients:

• 3 potatoes (1/2 pound each) Scrubbed, patted dry, and rubbed with vegetable oil
• 2 teaspoons cornstarch
• 1 1/4 cup plain Lifeway Kefir
• 1 large garlic clove, minced mashed to a paste with 1 1/2 teaspoon salt
• 1/3 cup coarsely chopped walnuts
• 3 tablespoons vegetable oil
• 1 onion, halved lengthwise and sliced thin crosswise
• 3/4 pound ground chuck
• 1/2 c. minced fresh parsley leaves

Preparation: Poke the potatoes a few times with a fork and bake them on a rack in the middle of a preheated 450-degree oven for 1 1/2 hours.

While the potatoes are baking, in a small bowl dissolve the cornstarch in 2 tablespoons of the kefir and in a saucepan simmer the cornstarch mixture and the remaining kefir, whisking, for 5 minutes. Stir in the garlic paste, simmer the sauce, whisking, for 2 minutes, and keep it warm, covered. In a skillet cook the walnuts in the oil over moderate heat, stirring for 1 to 2 minutes, or until they are golden, and transfer them with a slotted spoon to a large bowl. In the oil remaining in the skillet cook the onion, stirring occasionally, until it is golden, add the chunk, and brown the meat, breaking up the lumps.

While the baked potatoes are still warm, halve them lengthwise; scoop out the flesh, leaving crisp shells, and chop coarse the flesh. In the large bowl combine well the walnuts, the chunk mixture, the chopped potato, the parsley, and salt and pepper to taste, divide the mixture among the potatoes shells, and top with some of the sauce. Bake the potatoes on a baking sheet in the 450 degree oven for 10 to 15 minutes, or until the filling is hot, and serve then with the remaining sauce.

Ingredients:

• 3 lb. chicken, cut up
• 2 tbsp. Lemon juice
• 1/2 c. Lifeway Low-fat Plain Kefir
• 1/4 c. low-fat mayonnaise
• 1 tbsp. Dijon mustard
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. thyme
• 1/4 tsp. cayenne
• 1/4 c. sliced green onions
• 1/2 c. grated Parmesan cheese
• salt and pepper

Preparation: Arrange chicken, skin side up, single layer in a broiler pan.  Drizzle with lemon juice, then salt and pepper.  Blend Lifeway Kefir, mayonnaise, mustard, thyme, Worcestershire sauce and cayenne; stir in sliced green onions.  Spread Kefir mixture over chicken and bake, uncovered, at 350 degrees for about 50 minutes or until tender.  Remove from oven and drain; sprinkle with cheese, then broil until cheese melts and is brown.

Two-Bean and Potato Salad 

Ingredients:

• 5 large red thin skinned potatoes (2 lb)
• Lifeway Kefir and Seasoned Dressing (recipe follows)
• 1 can black beans, rinsed and drained
• 1/2 c. chopped red onions
• 8 oz. spinach leaves, rinsed and crisped
• 1 medium-size red bell pepper, seeded and chopped
• 4 c. cold cooked green beans
• salt to taste

Preparation: Place potatoes in a 5 to 6 quart pan; add water until covered.  Bring water to boil, then reduce heat, cover and boil gently until tender when pierced (25 - 30 min).  Prepare Lifeway Kefir and Herb Dressing Dressing:
In a large bowl, mix 1 cup of Lifeway Plain Non-fat Kefir, three tablespoons of minced basil and cilantro, and two tablespoons of lemon juice.  Mix well. Drain potatoes, immerse in cold water until cool, and drain again.  Cut into cubes.  Add Lifeway Kefir and Seasoned Dressing with black beans and onions.  Mix and add salt to taste.