Easy Greek Tzatziki Chicken Salad

6 oz. plain Greek yogurt (I used a 5.3 oz nonfat cup.)
2 TBSP freshly squeezed lemon juice (about 1/2 a lemon)
3 cloves garlic, minced
2 TBSP fresh or 2 tsp dry dill
2 TBSP parsley, chopped (could also substitute dried)
1 medium cucumber, diced (peel and seeds removed)
4 c. shredded rotisserie chicken (or leftover cooked chicken)
10 grape tomatoes, quartered
1/2 medium red onion, diced
3 oz. feta cheese, crumbled

6 pitas

Combine first 5 ingredients in a large bowl and mix well to combine flavors.  Then add everything else (except the pitas).  Refrigerate at least 30 minutes for flavors to blend.

Serve chicken salad in pitas.  (I added fresh spinach to my pita to boost the nutritional value.)

The original recipe, which included olives, can be found HERE.

Noodles Romanoff

12-oz wide egg noodles
16-oz sour cream
1/2 stick of butter, melted
1/3 c. grated Parmesan, divided
1 clove garlic, minced
1 TBSP chopped fresh parsley
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350 degrees F.  Coat a 2-qt baking dish with cooking spray.  Cook noodles according to package directions.

Meanwhile, in a large bowl, combine all the other ingredients (only 1/4 c. of Parmesan) and mix well.  Add cooked/drained noodles and toss evenly to coat.  Spoon into prepared baking dish and sprinkle with remaining Parmesan cheese.

Cover and bake for 20 minutes or until thoroughly heated.