Who doesn’t like to only have shop once to make two meals? These two recipes both use olives, tomatoes, and feta cheese. I’m less likely to have my ingredients to go bad when I have a purpose for the entire container/bag. I love saving time and money!

Mediterranean Spaghetti

Mediterranean Spaghetti (adapted from Quick From Scratch Pasta)

1/2-1 pint of grape tomatoes, seeded and cut into small pieces
½ cup Kalamata or other black olives, pitted
¼ pound feta cheese, crumbled
3 tbsp. of drained capers
3 tbsp. of flat-leaf parsley
¼ tsp. salt
¼ tsp. fresh-ground black pepper
1 lb. of whole wheat spaghetti
5 tbsp. of olive oil
3 cloves of garlic

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done. Drain.

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Greek Pita

1/4-1/2 Pint of grape tomatoes, seeded and cut into small pieces
½ cup Kalamata or other black olives, pitted
¼ pound feta cheese, crumbled
1/2 Cucumber
1/2 bell pepper
2 cups of Romaine lettuce
Hummus
Greek Vinaigrette
Pita Bread
1 pound of chicken breast
Salt and Pepper to taste

Lightly coat the chicken in olive oil. Season chicken with salt and pepper. Cook/grill chicken until desired doneness. After allowing the chicken to rest, cut into small pieces. Toss in Greek Vinaigrette, if desired. Open the pita and smear hummus on the inside. Fill with chicken and your favorite toppings!