Tomato Feta Olive Bruschetta

6 Roma tomatoes - seeded and diced
20-30 Kalamata and/or green olives - quartered
2/3 cup feta cheese (about 1/2 a block) - diced
2 cloves garlic - minced
1 tsp oregano
Toasted baguette slices

1.  Mix tomatoes, olives, cheese, garlic and oregano in a bowl.  Pour into a baking dish.
2.  Bake uncovered at 450 degrees for 10-15 minutes.
3.  Serve with toasted baguette.

Sorry for the bad picture, I will post a better one next time I make it!

Greek Yogurt Chicken Salad

4-5 chicken breasts
1/2 an onion in chunks
3-4 smashed garlic cloves
3 ribs celery - diced
1.5 cups grapes - halved
3 green onions - chopped
Poaching Spices

1 6oz container Fage Greek yogurt (0% fat)
1/4 cup light Mayo
1 T dijon mustard
1 tsp white wine vinegar
1/2 tsp dried dill
1/2 tsp salt
1/4 tsp pepper

1.  Poach the chicken.  Fill a large pot with the chicken and enough water to cover the breasts.  Add the chunks of onion and smashed garlic.  Add 1 tsp salt and 1/2 tsp pepper and any other spices you have on hand.  I usually throw in whole thyme leaves, dried oregano and whole mustard seed.  Poach the chicken until done, about 25 minutes.
2.  Remove the chicken from the poaching liquid and cool.  Dice the chicken into small pieces when cooled.
3.  Combine all dressing ingredients.
4.  Toss chicken with the celery, grapes and green onions.  Toss with the dressing to coat and enjoy!