I have shared I watch a lot of the Food Network, and I really enjoy The Kitchen. They shared a really simple recipe for an olive spread that I thought I would try (especially since I had everything in the pantry or fridge-bonus).
Olives, both green and Kalamata, garlic, olive oil, salt and pepper. 
About a cup of both olives, drained.
Three cloves of garlic.
Oh, oregano–a generous amount of oregano, lemon juice as well (I didn’t put in a lot). Put all into a blender or food processor. Add enough olive oil to keep it creamy. I started with about 1 tablespoon, and ended up added another 2 teaspoons.
You can use this on fish, chicken, or as a spread on toast or crackers. Super yummy. And, yes, you will need to add just a bit of salt. I doubted it at first, and then ended up adding it in later.
Enjoy.
Love them so very much.
I also had spiralized some zucchini – made some noodles.
Three bowls with some zucchini, sweet potatoes, and…
Added the meat sauce, and then parmesan cheese of course! 
Four meals…well, one is zucchini noodles with some olive oil, salt and pepper – with shrimp that I had sauteed as I had ran out of meat sauce.
This week was so much better for meal planning and prepping. I felt so much better about dinners, and lunches and my overall health.
The picture is from my family’s place in Maryland. Lisa’s flowers are beautiful.
Topped the dough with olive oil, Italian seasoning, and chopped garlic.
Bake at 350 degrees for about 25-30 minutes or until golden brown.
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