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Share Your Best Meal of The Week

Let's keep those ideas coming on your Best Meal of the Week. You can check out our archived posts with lots of great ideas. Remember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more. Here are a few featured Best Meal ideas to get those creative juices flowing. Post your "best" in the comments below.

From Cindy, a reader:

Roasted Vegetable Quesadilla For a super quick and easy meal, I like baked quesadillas. Simply take whole wheat tortillas put shredded cheese of your choice on half of each tortilla, include small amounts of other ingredients like black beans, chicken, shrimp, caramelized onions, red peppers or jalapeños. You can use whatever you have as leftovers that sounds good. Just keep it to small amounts so you don't over power the tortilla. Fold the tortilla in half and place on a cookie sheet. Place in oven at 350°F until cheese is melted and tortilla is slightly golden. Top with sour cream and salsa. Using low fat cheese makes this a very healthy dish.

From Paige, a team member:

Spinach I've found that fresh spinach is the perfect base to help use up leftovers. Simply fill a bowl with fresh baby spinach and top with warmed up beans, lentils or soups - anything with a liquid base. If you have some grains, like quinoa or rice, warm them up too. The heat gently wilts the spinach and it all works perfectly for a one dish lunch or quick dinner. Initially, I came up with this when I had a large clamshell container of spinach that was about to go bad, and now I make sure to have spinach on hand all the time. I made this dish this weekend using red quinoa and my adapted version of Moroccan Pan-Roasted Seafood (from the Whole Foods Market Cookbook). The curry and turmeric seasoning is perfect in the seafood-flavored broth. My family will have this for dinner several times this week. Moroccan Spiced Seafood 1 red bell pepper, large dice 1 onion, large dice 6 - 8 garlic cloves, minced 4 TB olive oil 1 TB curry powder 1 tsp turmeric powder 1/4 tsp cinnamon 1 tsp salt Juice of 1 lemon 3 TB tamari 2 lbs medium shrimp, peeled 1 lb small scallops Preheat oven to 425°F. Combine all ingredients in a large baking pan, except the shrimp and scallops. Roast for about 20 minutes. Add the seafood and roast for about 10 to 15 minutes longer, until the seafood is opaque and cooked through. Serve over fresh spinach and red quinoa. Enjoy!

From Melissa, a reader:

Shrimp PastaShrimp Pasta My husband and I LOVE this recipe! I love the freshness and aroma that the lemon adds to this dish! It is delicious and still healthy! It is also a pretty simple recipe since it only has 9 ingredients. It makes a great lunch or dinner! We both love a lot of garlic, so if you're not a big fan, feel free to reduce the amount you put in your recipe. :) Ingredients: 2 tbsp olive oil 2 tbsp minced garlic 1 large tomato, diced (I like to de-seed mine too) 2 tbsp low-sodium, fat-free chicken broth About 1/2 pound shrimp Zest and juice of 1 lemon 2 tbsp basil leaves, chopped 4 ounces whole wheat pasta Pepper to taste Heat oil in pan and add garlic. Sauté for several minutes until lightly browned. Add chicken broth and tomatoes. Simmer for 5 to 10 minutes or until tender. Cook pasta per package directions. Drain. Add shrimp to pan and cook for several more minutes, or until shrimp are opaque. Add lemon zest and juice, pepper, and basil. Toss shrimp mixture with cooked pasta. Enjoy!

From Meenakshi, a reader:

Best, like you said, is subjective, but there indeed was one meal that was a well rounded one this week. It was healthy, inexpensive, super delicious, minimal effort and hence, the best. It was my ten bean soup. It doesn't require even a drop of grease, making it very low in fat. The beans provide the proteins and carbs and the veggies the vitamins and fiber. The Italian herbs make it savory and lip smacking yum! Now it's your turn. Give us your best!

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Ted Starling says …

My best meal of the week came from nessecity. Having to watch my spending I only purchased items on sale and this is what I came up with. I purchased 1lb of Mexican Bay Scallops at $4.99/lb, 2lbs of Pasta Primavera at $5.99 and Focaccia bread at $2.50 for 2 large pieces. I sauteed the scallops in about a tablespoon of olive oil. Before the scallops where completely cooked I added in about a pound of the Pasta Primavera. I continued to cook the mixture until the pasta was heated through. All this took about 8 to 10 minutes tops. I then took the Focaccia bread and sliced it lengthwise making it thinner. I put the bread on my plate and then spooned the scallop and pasta on top. Then dig in! I literally was moaning in pleasure on how delicious this dish tasted. It was so good I bought another pound of scallops the next day and used the remaining pound of pasta and focaccia bread!

jerri says …

quick calzones for vegetarians and carnivores alike - http://www.cooking4carnivores.com/2009/04/quick-calzones.html

Kimmer says …

A favorite Kimkins diet dish that only takes a few minutes to whip up are low carb chicken fajitas! Serves 2. 1 organic chicken breast 1 Spanish onion 1 bell pepper 1-2 tsp of taco seasoning or make your own combo of ground cumin, chili power & garlic powder Slice chicken & veggies into thin strips, saute chicken first in 1 tablespoon of olive oil until almost done, push to the outer edges, then add veggies and taco seasoning. Saute quickly over high heat to caramelize veggies slightly, then mix everything together and serve! 15 minutes start to finish and less than 10 carbs per serving.

Alicia says …

My favorite quick summer salad recipe: Asian Grilled Chicken Salad. Iceburg lettuce, carrots, red cabbage, and tomatoes topped with grilled chicken and my homemade Asian vinaigrette: 1/3 cup rice vinegar 1 tbsp sesame seed oil- more if preffered chopped garlic to taste splash of soy sauce wisk together and pour over salad