I’ve been having a very patterned week, food-wise.  The week started off with tacos and ended with Mediterranean food.  It wasn’t planned.  It just happened.

Anyway, Greek food tonight.  The recipes I made tonight are a healthier rendition of a few Barefoot Contessa recipes.

Here’s the spread:

Sadly, the pita bread is store-bought, not homemade.  Today was not the day for homemade pita bread.

The chicken was marinated in organic lowfat plain yogurt, lots of rosemary, a little olive oil, lemon zest, lemon juice, and salt and pepper.  Usually I skewer this and grill it; but I was pressed for time and feeling lazy, so the skewering didn’t happen.

Here’s the salad:

This salad is super easy to make and really, really delicious.  I chopped up 1/2 an orange bell pepper, a red bell pepper, 1/2 an English cucumber, 1/2 a red onion, 1/2 a pint of grape tomatoes, and some light feta cheese.  I then tossed this all in a vinaigrette made with 1/4 cup red wine vinegar, 1/2 tsp. dijon, 1 tsp. oregano, 2 minced garlic cloves, 1/2 cup olive oil, and salt and pepper.

This is another dish that tastes better the longer it sits; so I made this first, and let it sit at room temp. while I made everything else.

I also made another batch of the taztziki-style yogurt sauce, like the other night (this time I used Fage 2% Greek yogurt):

Here’s my plate:

I ate this, plus a little more salad.

I’m now in a bit of a food coma.  So much food today!  Hopefully tomorrow (and all of next week, for that matter) is much cleaner and healthier on the food-front.  I definitely will be avoiding chicken and waffles for awhile — that’s a once every 6-12 months kind of meal!

Ok, gotta get back to the boy party in the living room (KC and Dan just finished watching the Sharks’ game — woo hoo San Jose!)

Hope you’re having a fun Saturday night!