"Janet" > wrote in message
...
> For a change of pace, last night we had...
>
> Boneless, skinless chicken breasts pounded then marinated while the
> rest of the meal cooked in olive oil, lemon, Greek oregano, S&P, and
> garlic. They were then grilled.
>
> Roasted vegetables (Red peppers, thick red onion slices, and zucchini
> tossed with olive oil and Penzey's Mural of Flavor blend, which is
> similar to herbes de provence. Green beans would have been better than
> zucchini, but didn't have any, alas.)
>
> Tzatziki sauce (1 cup non-fat Greek yogurt, 1/3 European cucumber
> seeded then shredded on a microplane, 2 cloves minced garlic, 1 minced
> shallot, 2 Tbs minced fresh dill, 1 Tbs red wine vinegar, S&P, about
> 1-2 Tbs of olive oil)
>
> I hadn't made tzatziki before, although I've had it in restaurants,
> and of course I've made various sour cream cucumber sauces. It's
> definitely a keeper, and I'm thinking about other things to pair it
> with. A great way to give a meal some succulence and zip without many
> calories and carbs!

My pairings: over white fish, dip for raw veggies, over steamed veggies,
with spiced, minced (ground) lamb kebabs (middle eastern type spices in
the lamb). And of course over grilled prawn skewers (I like to use lemon
juice in the tzatziki for seafood).