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!