A few weeks ago some of us from the gym decided to have a potluck dinner. I can’t recall if this decision was made before or after I lost my job. Buck said he would host it and from there it turned morphed into more than dinner: a game party and a sleepover. Sounds fine by me, that way no one would have to drive after having a few cocktails and we could get comfortable and cozy for a Saturday night.

Bernice said she would make curry chicken as our main course so I decided on a quick-n-easy yogurt & cucumber dish to calm our taste buds down from the curry. Recipes seemed pretty simple: cucumbers, yogurt, dill. I went online and found one with the addition of feta cheese and I thought that would be tasty. Some recipes called for cilantro instead of dill and I wanted to test that out as well. Time to go to the grocery store!

Here’s the recipe I started with:

• 4 cucumbers
• ¾ cup finely chopped fresh dill leaves (measure after chopping, can use more or less to taste) 
• ½ cup fat-free Greek yogurt
• ½ cup crumbled feta cheese
• salt to taste
• fresh ground black pepper to taste

I made two small batches, one with dill and one with cilantro. I found I like the cilantro batch better, but once the feta cheese was added it overpowered the green seasoning and so I used a combo of the dill and cilantro.

I used some cilantro to fill up the ¾ cup of dill, and I probably could have used less dill in the recipe, allowing more cilantro. Plus I added a package of grape tomatoes slided lengthwise to add some color. I also crushed a few cloves of garlic and threw in.

Purchase: $29.87
Balance: $36.70
Club Card Savings: $1.48 (6% of purchase)