Healthy creative cooking

I get home too late to cook most nights so I cook large batches of things on the weekends and eat them throughout the week. Tonight I'm cooking Chicken with Artichokes and Olives, Shrimp Pad Thai, Tomato-Lentil Soup, and green beans. I wanted to use some of the staples I've collected in past shopping trips, such as the yummy grilled artichokes, Calamata Olives and Sun-dried Tomato pesto I got from Whole Foods. I'll use those along with some canned tomatoes, fresh basil and feta cheese to make a delicious and healthy chicken dish (see recipe below). I have some leftover frozen shrimp, and a box of Pad Thai rice noodles that I'll thow together with some julienned red peppers, carrots, snow peas, and scallions, and top with some mung beans, crushed peanuts and fresh cilantro. My "new" recipe tonight is combining two recipes I have for pureed tomato soups to create a third option. I'll take the red lentils and spices (cumin and coriander) from one, and use it in place of the potato in the other. I'm also substituting a leek for the celery the recipe calls for (only because I have a leftover leek, but no celery). Most of the time my substitutions and "creative" changes to recipes make them even better, but sometimes they don't. I guess we'll have to see in this case.

Chicken with Artichokes and Olives (my own version)

2 lbs boneless, skinless breasts, trimmed and cut into 4-oz portions
salt, pepper and Tony Chacheres creole seasoning
2 tsp olive oil
1 small vidalia onion (or large shallot)-chopped
1 14-oz can diced tomatoes
2 tbsp sun-dried tomato pesto, or 1/4 c. finely chopped sundried tomatoes
2 tsp balsamic or other good vinegar (eg. sherry or red-wine)
1 tbsp fresh chopped basil
1 package fresh grilled artichoke hearts (or 1 can or jar of artichoke hearts). coarsely chopped
1/2 c. pitted halved calamata olives
4 oz package reduced fat feta cheese
1/4 c. fresh shaved or shredded parmesan cheese

Heat oven to 350 degrees.
Sprinkle chicken with salt, pepper and creole seasoning and place in a fairly large baking pan.
In a saucepan saute onion in olive oil until soft, add tomatoes, and sundried tomato(s) pesto and cook for 2 minutes, add vinegar and cook for another 3-4 minutes until reduced. Pour or ladle sauce over the chicken then sprinkle with the artichoke hearts, olives, and feta cheese. Top with light sprinkling of parmesan cheese.
Bake for 25-30 minutes or until a thermometer inserted into the thickest part of the breast reads 165 degrees.