Make Ahead Tip: Cover and refrigerate the sauce (Steps 2-3) for up to 3 days. Reheat on low; thin the sauce with a little water if desired.
Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
3 starch, 2 vegetable, 2 lean meat, 1 fat