Whole Story

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Share Your Best Meal of The Week

Oh yeah, this ongoing Best Meal of the Week post is starting to rock. You posted some great recipe ideas on the last post and my meal planning has gotten a lot easier since we started this…thanks! (I assume that many of you are finding it helpful too!) 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. Post yours in the comments below.

From Kate, a team member:

Kate\'s Best MealSunday was the most gorgeous day imaginable here in Austin. I spent all day gardening and before I knew it, 7 p.m. had arrived and I didn't have much of a dinner plan. Fortunately, I had two great staples in my pantry: canned garbanzo beans and tuna. With these ingredients, I knew I could figure out something tasty and quick when paired with a few other ingredients from the fridge. First I whisked up a quick vinaigrette of mustard, sherry vinegar and olive oil. Then I rinsed the beans and tossed them with halved cherry tomatoes, diced cucumber, parsley leaves from my garden and a drizzle of vinaigrette. I let that marinate while I washed and chopped romaine, tossed the leaves with more vinaigrette and piled them on plates. Next I arranged the beans and tomatoes all around the lettuce. I flaked the tuna over the salad and topped with a few leftover cooked asparagus spears. As soon as dinner was finished, I added canned beans and tuna to my shopping list-I wouldn't want to be caught without these in my pantry!

 

From Meg, a reader:

My best meal this week was the linguine with white clam sauce I made in literally 15 minutes one night after work. It uses two cans of clams with juice, a little white wine, butter, parsley, garlic, and spicy Italian sausage. I posted the recipe on my blog. Enjoy! I know I can't wait to make it again. (And here are a couple of recipes from the Whole Foods Market recipe pages if you want to avoid the sausage: Linguine with White Clam Sauce (with fresh clams) and Linguine with Red Clam Sauce.)

 

From Jaye, a team member:

Rotisserie Chicken I really like to cook once and eat about four times. It saves money and calories! My best meal this week was a combination of a go-to staple for me (roast chicken) and a green bean concoction I made up. To make the roast chicken, I buy a smallish chicken (2-3 pounds), rinse and pat dry completely and then coat with kosher salt (inside and out) and roast in a 450º oven for about 45 minutes or until a meat thermometer reaches 165º when inserted in the thigh. Remove it from the oven, tent with foil for about 10 minutes, then carve. Later, I can make quesadillas, tacos or salad with the leftovers. Meanwhile, I filled a three quart sauce pan with low-sodium chicken broth and water and cooked some 365 Organic Haricots Verts until just al dente. Then I cooked a piece of bacon in a smallish skillet and minced a shallot and two cloves of garlic. Took the bacon out, cooked the garlic and shallot for about two minutes, added the green beans and tossed around until all were a little crispy/blistered. Then I crumbled the bacon in it and served with the chicken. It sounds a lot worse for you than it is, I promise! I had some leftover baby creamer potatoes that I threw in the skillet with this. The leftovers could be used as part of a Salad Nicoise the next day too! So, what are you eating this week that is the "best?"

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Comments

Naomi says …

It's a toss up between two dishes. I discovered both ideas on Epicurious.com and made a few little tweaks. The first was roasted chicken breasts with garbanzo beans, tomatoes and paprika, served with roasted potatoes and broccoli and rice pilaf. The second was roasted chicken breasts stuffed with herbed goat cheese, artichoke hearts and roasted red peppers. They were both so yummy that I'm still thinking about them and can't wait to make them again!

Pam says …

Chicken with steamed ORANGE and PURPLE cauliflower. I love the coloured cauliflower!

Dana G says …

So far this week it's been Chicken Chili. Even though it's springtime, the weather in Maryland is still a little crisp. The spices of the chili makes for a good evening warm up. Plus, the leftovers are always the best. I used canned roasted tomatoes this time and it really gave the chili great flavor. Saute 1 1/2 chicken breast diced with a little Chipotle Powder, Kosher Salt and freshly ground Pepper. Add in a can (approx. 14.5 oz) of Red Kidney Beans, can (approx 14.5 oz) of Roasted Tomatoes, and Chili Seasoning Mix (McCormick sells a good one, but use your favorite). Bring to a good simmer and cook about 20 minutes. Serve with low fat shredded cheddar. Delicious.

Ron says …

I LOVE eating baby back ribs. LOVE LOVE LOVE IT. I usually make them Chinese-style in two ways; one with dark + light soy sauce, and the other with Chinese vinegar (black) + brown sugar. But I tried a new way, a sweeter adaptation of the Korean-style ribs. This way of cooking keeps the ribs very moist so it’s not going to have that dried out taste when you devour it :P Recipe and picture here: http://ifyancanyoucan.wordpress.com/2009/03/22/hawaiian-style-kalbi-ribs/

emily says …

the best meal this week: was the one last night. 365 Organic Potato & Onion Pierogies, Wellshire Smoked Fresh Turkey Kielbasa with 1 caramelized onion and glazed carrots (butter, maple syrup & veg. stock). It was the first time we made this and it was so enjoyable!!

tiddleywink says …

It's only Wednesday morning, but my dinner tonight (and last night, and the night before, because even though I am a foodie, it is THAT good, but three nights is my limit) will be tagliatelle tossed with broccoli and a saffron cream sauce. Because I begin with a prepared sauce base (Dell' Alpe Five Cheese Sauce; I add white wine and saffron), my prep time is cut dramatically and the most arduous task becomes waiting for the water to boil.

Louise Ross says …

I posted this dish on my Market to Mouth blog and peeps have emailed saying they've tried it an love it. It's one of my favorites coz its so easy and tasty and colorful: Red Curry & Coconut Milk Shrimp 1) Chop an onion (or several spring onions) and toss in pan with olive oil and some garlic. Saute on med. heat till onion is transparent. 2) Add a teaspoon of Thai Kitchen Red Curry Paste (or more, depending on how hot you like your red curry). 3) Wash several leaves of red chard, trim woody stems off then chop into pieces. Add to pan, along with a handful of whole or halved, organic grape tomatoes. 4) Toss in an organic yellow bell pepper, or carrot -- for the color. 5) Add a half bag of thawed Whole Catch Pink Shrimp or the whole bag, depending on how 'shrimpy' you want to make this dish. Stir around and coat shrimp and veges with red curry paste and onions. 6) Pour over a can of 365-brand coconut milk and lightly simmer for about 10-15 mins. 7) A squeeze of lemon or lime finishes this off nicely, then ... 8) Spoon over boiled rice, or noodles, or even over toast if you can't be bothered cooking rice etc. 9) Serve topped with chopped cilantro.

Pete says …

I pulled this one out of thin air: Cilantro and lime grilled chicken with a blond jalapeno sweet relish, served with summer squash medley. The chicken (I used half breasts w/ bone) marinated for about 15min in lime,cilantro,salt,pepper,coriander, a couple of drops of Tabasco. Then it was grilled. I roasted the blond pepper on the grill until it sweated, then I seeded and cleaned it, chopped it into a bowl with lime juice, cilantro, about a tsp of vinegar, and a tsp of sugar. The relish gave the chicken some very nice kick (sweet,sour,spice). The squash was a mixture of yellow, grey, and zuchini sauteed in a little olive oil with copped onions, garlic, lime and cilantro. I served it up with a South-West style salad (mixed greens, cucumber, red bell peppers, corn, and toasted tortilla chips). My wife was raving about it.

yvette matos says …

Last night made homemade pepper steak, from scratch. Did not know what to cook so I decided to take a piece of sirloin steak cut it up and braided it with some puertorrican sofrito, carrots, red pepper and onions

Paul says …

I made a sunny side up egg for breakfast with a fully cooked yolk. It took an hour over low heat, and I didn't really know what I was doing, but up it came out perfect. The whites were great and the yolk was still perfectly formed and yellow. I should have taken a picture.

Cara says …

My best meal of this week was stuffed pork chops. I whipped it up for dinner last night and it was great! I take a couple of extra thick boneless pork chops and season them with salt and pepper. I dice about three strips of thick cut bacon and set it cooking in a heavy pan over medium-high heat. While the bacon is working I dice half an onion and mince two garlic cloves. I add the onion and garlic (after draining some of the bacon fat!) and let them cook. Meanwhile, I take a bag of cornbread stuffing mix and empty it into a big bowl with 3/4 cup chicken broth (I use the Central Market organic free-range broth). Then I add the bacon mixture to the stuffing mix and add some dried cranberries as well and mix it all up. I then cut a pocket into each of the pork chops and stuff them with the mixture. The leftover mixture (there will be quite a bit) can be put in a bag in the freezer and be used again). Now pre-heat your grill and grill up the chops! I had this with edamame and rolls for dinner last night and it was great!

Nicole Maki says …

When we became vegan last summer I had resigned myself to giving up some of our favorite foods. On Monday I wanted to have cabbage rolls, a traditional dish in our family, so I set myself to the task of making it vegan friendly. Surprisingly, the ground beef was easily replaced with meatless mushroom meatballs with tamari and garlic salt crumbled in the rice blend. The remaining ingredients were all vegetables and vegetable juice so the differences were minimal. When I took the casserole dish from the oven an hour later the whole family just smiled and said it smelled like home. It tasted terrific too.

Deanna Peterson says …

We are not fortunate enough to have a Whole Foods located near the town we live it, so we take frequent 100 mile Sunday drives to shop at the Walnut Creek Store. We were poking around on one beautiful pre-Spring day tired of the heavy comfort foods of winter. The store had a sample of freshly made salsa that had pineapple, red peppers, jalapenos, mango and cilantro as the ingredients. After one taste, we knew we had a start. Walked about 6 feet and the fish monger was bringing out a wonderful specimen of filet of halibut and we were caught...pardon the pun. We grabbed a french baguette, some spring greens for a salad and drove home. It took us all of about 15 minutes to prepare an incredible Sunday dinner that whispered the dreams of all things Spring to come. Whole Foods is ALWAYS worth the drive!

Debra says …

Here's a quick and nutritious chili that can be made in 30 minutes and has lots of fiber too! I use all organic ingredients as well. Black Bean Chili Ingredients 1 pound ground beef 2 (15-ounce) cans black beans 1 cup salsa 1 (8-ounce) can of tomato sauce 1 tablespoon chili seasoning Chopped green onions (optional) Sour cream (optional) Shredded cheddar cheese (optional) Preparation Start out by opening both cans of black beans. With a potato masher, mash one can of the black beans in a bowl. In a small, Dutch oven, over medium heat, add the ground beef; cook until browned, stirring to crumble. Drain the meat well. Add the remaining ingredients to the meat (black beans, salsa, tomato sauce and chili seasoning); bring to a boil. Reduce the heat, cover, and simmer for 25 minutes, stirring occasionally. Ladle chili into individual bowls, and garnish with shredded cheese, a spoonful of sour cream, and chopped onions, if desired. Yield: 4 servings (serving size: 1 1/2 cups)

shannon says …

Well, I don't have a name for it...We are eating low carb right now, so this was a good bet. It is baked fish with a nice mixture of ricotta, spinach, and marinated artichoke hearts put over it. Put the fish in a large baking dish. We use a local white fish, such as cod. Mix up 1 container of riccota cheese with frozen, but cooked cut leaf spinach, and a jar of marinated artichoke hearts. I also add garlic powder, salt & pepper, a little romano cheese. Just pour the whole mixutre over the fish and bake for aobut 45 minutes. Add more cheese to the top if you would like. The fish cooks nicely and stays mosit. The artichokes add some nice flavor and it's all good for you. I served some cut grape tomatoes with balsamic and olive oil on the side. That was the best this week, so far! I will be making a mixed green salad with steak and onions on it tonight. Looking foward to that too.

Virginia says …

I made a batch of my usual vegetarian chili but added green peppers and onions! I use black beans and kidney beans, TVP crumbles, diced green chilies, cumin, garlic, and chili powder. Next time I want to try baking a batch of cornbread in my cast iron skillet to accompany the chili!

Ruth Smith says …

One Pot Risotto! Made with organic vegetables from this week's CSA share and leftover Pork Roast from our CSA meat share. Diced garlic, onions, parsnips, cabbage, mushrooms,(any veggies will do-1-2cups or so) and leftover diced pork-sauteed in a large pot with a bit of olive oil. Throw in 1-2 cups of Risotto and stir. Add a splash of white wine-stir again. Add chicken stock 1 cup at a time, stir until absorbed. Repeat. Stir, and stir, did I mention you need to stir? When the risotto is finished it should be plump, soft, and a bit chewy. (Not crunchy). Fold in some grated parmigiano reggiano, crushed pepper to taste, and voila-you're done! 1 cup of veggies with 1 cup of rice yields approximately 4-6 servings.

Carly says …

I had made pea soup, and tossed the leftovers w/ WW pasta, fresh mozzarella cheese and black olives. It was delicious!

Mabel says …

Recently I have had lots of work that demand all my time. I was tired of having sandwiches and I was craving for something warm and flavorful. There were not many things on my fridge either so I had to make use of what was left there. A beautiful bunch of red swiss chard, a pair of carrots. In 1 Tbsp of olive oil I sauteed a finely diced shallot and added the carrots in small slices (not very thin) after few minutes (medium temperature) I added the rind of an orange that was around, and I had on the freezer ginger that I grinded over the pan (not sure of the amount but I like it a lot!) then I added the swiss chard in small pieces and the juice of half the orange I used for the rind and I mixed, sauteed for another 2-3 minutes, salt and pepper. When i was in the middle of the preparation I thought that some carbs might make this nice and the fastest thing I found was whole wheat cous cous... I served a bed of couscous covered with my legumes and some sliced almonds I found on the pantry. It was very tasty, fast (less than 10 min) and very, very, satisfying.

Cindy says …

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, carmelized onions, red peppers or jalapenos. You can use whatever you have as leftovers tht 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 degrees 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.

Melissa says …

Pan roasted pork tenderloin- cheap cut, 25 minutes. Garlic, rosemary and thyme, fantastic gravy with pan drippings, white wine and a little roux. Creamed cauliflower, to replace mashed potatoes. Sauteed collard greens with shallots and a small amount of pancetta. So good and quick.

Stacey says …

My best meal is generally the one I just ate, as long as it is still in my belly. Just now for lunch on this grey and threatening day in Dallas, I had delicious tomato basil soup with toasted ciabatta croutons. I emulate the expensive staple of a local "french themed cafe" for less than half the cost with a jar of MuirGlen tomato basil pasta sauce, 1/2 cup water and 1/2 cup Horizon Organic Half and Half. The croutons I just toasted up from some ciabatta rolls in a hot cast iron pan with some olive oil and garlic. Easy Easy Easy.

Lani says …

I found this recipe at the sweet fine day blog (created by the whimsy and spice people). Chicken and rice casserole...made it twice in one week. http://www.flotation9.net/sweetfineday/2009/03/17/brown-rice-and-chicken-casserole/

dawn says …

Late last night, (very early this morning) I had a hankering for something substantial & warm- more than a snack. I knew that there was a good amount of spinach in my crisper that needed to be eaten soon . I also remembered the portabello mushrooms patiently waiting for me in their paper bag on the back of the shelf hoping that I would not neglect them as I have so many of their reconstituted brethren. Although it might seem odd to embark on such an endeavor at 3:00am, I dare not to ignore the call of the culinary muse. If you want on your plate what I had in my belly, (or at least your version) here's what you should do: In an iron skillet, with a generous amount of olive oil (5-6 tbs) saute one medium (not too eye watering) Spanish onion, a large handful of sliced Baby Bella mushrooms, and 5-6 pitted dates each cut into 4-5 pieces. Turn heat low, & cover with an iron lid. When the onions are more or less transparent the mushrooms are very dark & very velvety, add to taste: (now this is where it's on you) sea salt, fresh cracked pepper, a hint of minced garlic, (which is crazy because I usually put all the garlic there is in everything that I make) & a few twists of fresh ginger. (I have ginger in a grinder. If you don't- sorry 'bout your luck. But try taking a steak knife & carefully scraping down the side of a hunk of ginger with it.) Put the lid back on.Turn off the heat. Go get a plate. Place several handfuls of spinach on a lovely plate. If you don't have a lovely plate, it's okay- the spinach will cover up it's lack of loveliness. Spoon your onion/mushroom/date concoction of wonderfulness on top of the spinach. (Don't forget all of that oil still in the pan.)Make it look pretty if those things are important to you. Lastly- (You HAVE to trust me on this one) Gently drizzle yellow mustard over the top. I thought that maybe some fancy mustard would be less gauche, but I did several taste tests- & this is what made the cake- or spinach salad, whatever. I believe that what you cook your food on/in is just as important as what you are actually cooking to achieve as close to a desired result as possible. Apparently, I was feeling a little anemic last night.

Jessica says …

My family's favorite meal in the last week was when I made a German lentil soup. Whole Foods will be happy to know all the ingredients were purchased at your store. It was a delicious mixture of beef stock, onions, carrots, celery, French lentils, red potatoes, leeks, kilbasa, parsley, bay leaf and garlic. Magnificent!

Debby says …

My best meal was last night's. I pan roasted some bone-in chicken breasts, then prepared a garlic and sherry pan sauce to go over it. Sides were pureed cauliflower and glazed maroon carrots. The carrots were out of this world! I can't wait to make them again.

Karen says …

my best meal this week started with Whole Foods bay scallops, frozen silver queen corn, fresh tomaotes, cilantro, scallions, and queso fresco. A faux Maque Choux topped with sauteed scallops and the chesse made a light and satisfying meal. Tossed together in about 20 minutes, served with a mixed green salad and a dandy chardonnay, my family was very happy.

kimmie says …

I've been making this salad every day and can't stop eating it! Thinly slice a shallot and soak it in 2 Tb of cognac vinegar, then cover with a teaspoon of kosher salt. Let it sit while you toss arugula, sunflower sprouts, diced cucumber, and sliced grape tomatoes. Pour the shallot & vinegar over the top & toss, then add about 2 Tb of crumbled feta & drizzle with olive oil. It's super low-calorie and yummy - just watch the amount of oil you use, as it has more calories than all the rest combined. :)

Kristin says …

A french country meatloaf with chicken liver, beef, port, apricots and pistachios. Tasted like Pate! Dumped it on top of some mashed potatoes and baby zucchini. Yumster.

hersh cohen says …

best quick and very tasty and healthy meal...cook a pasta...i like rigatoni with this...cut a filet of skinned fresh salmon into chuunks about an inch square, and salt and peppr them...quickly saute them in a large pan..set the salmon chunks aside..i usually make a simple tomato sauce, but we really like the san marzano sauce now in whole foods mkts...heat it in the large pan, and add back the salmon chunks...add the rigatoni...add in a big handful of fresh tarragon...perfection!!!

suzinphilly says …

I made this up while trying to get rid of leftovers, and ow have bought the ingredients to keep making it! Super easy and healthy-- takes 5 minutes max. Heat up a tiny bit of olive oil in a pan. Toss in a handful of broccoli florets. Chop 2 leaves of bok choy (from almost the bottom up) and put it in the pan. Stir around a little bit. Add 1/2 can of black beans, a sprinkle of oregano, sprinkle of salt, and sprinkle of red chili flakes if you like spicy. Stir around til everything is hot, then put it in a bowl. Sprinkle a little bit of grated cheddar cheese (real or soy) and chow down!

Jenna says …

Fish tacos: Rub tilapia filets with chili powder, and a dab of oil. Bake or pan fry just until done. Fill heated corn tortillas with some fish (one filet is plenty for 3 tacos), finely shredded cabbage, favorite salsa (I like spicy tomatillo-based) and fresh yogurt or sour cream. Serve with lime wedges to squeeze onto the fish. Easy to sub chicken or pork strips. If you prefer larger flour burritos, I fill out the tortilla with a Spanish-type rice made with Texmati & Rotel; it's light and doesn't compete with the spicy fish. I love the traditional garnishes of radishes and grilled scallions, but often present black beans and fruit salad to those with more Americanized tastes (and appetites).

Maria says …

My best meal this week was a Mushroom Rigatoni! *Drools* This dish is hearty and tasty!! I love getting my Fresh Herbs, mushrooms and Cheese from Whole Foods even though I have to drive an hour to get there!! What you need: * 4 tablespoons olive oil * 2 Large Shallots * 4 large cloves chopped garlic * 1 package of baby bella mushrooms sliced * 1 package of white button mushrooms sliced * 2 cans diced tomatoes in juice (I use fire roasted muir glen from Whole Foods!) * 1 cup good white wine * large bunch of basil chopped * 1 box of rigatoni pasta * Grated Parmesan (I use fresh and grate it myself) * S&P What to do: * Heat olive oil in a large non stick deep side skillet over med. heat * add garlic and shallots saute until tender (add a pinch of kosher salt) * add all mushrooms and saute until mushrooms start to brown (approx. 6-8 min) * Add Tomatoes, White Wine, chopped basil * Season with salt and pepper to taste * Let Sauce simmer * While sauce is simmering, Add pasta to salted water to boil, until al dente * When Pasta is finished add to sauce with approx. 1/4 cup grated Parmesan and simmer for approx. 5 min * Serve immediately with more Parmesan grated on top and chopped basil COOKS NOTES: Be sure to taste when you cook, especially pasta dishes, pasta tends to take alot of salt to get seasoned, but don't over salt! Taste Taste Taste!

RJ says …

My favourite quick meal: Linguine with fresh mushrooms. Slice 4oz mushrooms; finely chop half a red onion; mince one clove of garlic; finely chop one red chilli (I like jalapeno); zest and juice one lemon. Saute the onion, garlic, chilli in 1 tablespoon olive oil. Add mushrooms, and a splash of lemon juice. Saute till mushrooms are soft. add lemon zest to taste together with chopped fresh thyme and salt and pepper. Serve over linguine or fettucine and top with chopped parsley and grated parmesan. If you like a bit of protein you can add proscuitto with the mushrooms.

RJ says …

Another fav: Chilli prawns with rice. Marinate (for up to one hour) 18-20 green prawns in: half a cup of sweet chilli sauce, 1 clove crushed garlic, one tablespoon honey, 3 chopped green onions, 1 dessertspoon worchestershire sauce and 1 tablespoon olive oil. Saute drained prawns till cooked and then mix in the reserved marinade and heat through. Serve over boiled rice topped with chopped cilantro.

Bohdan says …

This REALLY works! Go to the local Greenmarket videlicet: http://cenyc.org/greenmarket (or if the ingredients that follow are not available, try Commodities Natural Market, Healthfully, or Whole Foods in the East Village). Get all the ingredients and you can actually dine at least 7 times on this! Organic Italian bread ($2.49 at Whole Foods!). You can freeze it for longer use. Organic Virgin Olive Oil (Shop around! I use 365 Organic Extra Virgin from Whole Foods.) Organic Garlic. Organic Tomato. Organic Red Onion. Organic Parsley. (you can store this in the fridge, cut the bottoms (use in another dish) and store in a glass cup of water.) Maille Old Style Whole Grain Dijon Mustard (darn, it's not Organic, chuckle!) Real Salt (realsalt.com, available at healthfully.com in the East Village). Applegate Farms Roasted Turkey Breast (natural or organic, depending on budget - Whole Foods Houston Street seems to have the best prices so far.) Take two slices of the bread and lightly toast them. Smear a spoonful of olive oil on both slices. Lightly salt the bread (using Real Salt). Mince two cloves of garlic (poor man's penicillin, by the way), a slice or three of the red onion and several sprigs of parsley (very healthy and counteracts garlic breath too!). Add to a bowl. Add a moderate amount of the mustard. Mix. Use a knife to smear it on the toasted bread. (Savor the rest! ;-) ) Make around 3 slices of tomato - and chop roughly, adding it on top of the bread. You only need ONE (usually out of seven) slice of the Roasted Turkey Breast. Roughly shred the slice and cover the both breads. A glass of red wine (actually, the 5 Liter Burgundy Box by Peter Vella (available at astorwines.com)is quite a bargain and not bad! But I do miss Chateau d'Yquem though.) Mangia! Mangia! Mangia!

Linda Bedford says …

My favorite Monday night meal begins with the meal I made on Sunday...I roast a whole chicken. We have that on Sunday and the remainder, usually half a chicken, is the basis for Monday night curry. 1 Jar Pataks Curry Sauce - I use Jalfrezi flavour 1 onion 1/2 green pepper 1/2 cooked chicken taken off the bone. I brown the onion in a small amount of oil, mix in the chicken, add the sauce and cut up pepper and simmer for 10 -15 min. Place in a bowl with a dollop of Mango Chutney and a warm Nan bread. Some steamed rice will make this go further, but I usually stick with the curry and the nan for a quick meal.

Stepmom43 says …

My best meal of the week was what I called "desperation salmon," because I am trying hard to get my husband to like this lovely fish ... Fresh salmon filet oven-broiled in a shallow white wine & lemon sauce, topped with homemade rosemary tarragon garlic butter (I, literally, got the rosemary from my front yard). On the side: coconut cashew basmati rice (added raisins, because I like it sweet); the tiniest haricorts vert I could find; and sauteed button mushrooms ... I was hungry! I topped off the dinner with a homemade, thrown-together baked "apple mush," sort-of a really messy cobbler - skins on for color - and lots of crumbles. I think we had vanilla ice cream also :-). Excuse me, I got hungry typing this ... I'm going for leftovers!

susan troche says …

My daughter Angelica, 14, invented this easy recipe: 1. saute 2 bags of spinach in olive oil and garlic 2. turn off heat and stir in 2 containers of Whole Foods zesty garlic hummus 3. serve with brown rice and some grilled chiken or fish

Catherine says …

One REAL fast meal I enjoy is my chicken/vegetable stir fry with wild/brown rice. While the rice is cooking I cut organic breast of chicken and season with a bit of cayenne and toss in olive oil to coat the pan, then on the fire to brown lightly, add a smidge of water, and stir fry veggies, shave a few pieces of ginger on top, and simmer while the rice is simmering. All done in 30 minutes max. I have cooked this particular meal many times when my son was a boy, as we'd get home late, and if I didn't hurry he'd actually fall asleep on his plate! So, I learned young how to cook tasty appealing meals in hyper warp speed!

kristy morrill says …

I love spinach! So I make a lot of things with it. Lately my fave is to wash and spin a bag or two of spinach, microplane(or slice really thin) some red onion,celery, and yellow peppers. I toss these with the juice of a whole lemon and a bunch of shaved or grated fresh ginger. Then cool in fridge while I blacken some skinless salmon (wild from whole foods) and let that cool. I break it into chunks, and right before serving add it to the salad with a drizzle of EVOO and a drizzle of soy sauce. So good bread is not needed but a crusty slice is good if you got it.

Meenakshi says …

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! Here it is: http://onestopeats.wordpress.com/2009/03/24/ten-bean-soup/

Maggie says …

Smitten Kitchen's recipe for pasta w/ cauliflower, feta, and walnuts. It's just too addictive!

TX Mom says …

One of my family's favorites is also one of my quickest and easiest recipes. Chili Verde Pork Soft Tacos That morning, I crock pot a pork tenderloin w/ a jar of green (verde) salsa. In the evening when you are ready to prepare dinner, remove the pork from the pot and shred to serve. Make some rice (spanish rice if you like), heat some prepared beans of your choice and warm some corn tortillas, make a green salad and serve with guacamole and salsa!

rrrmewife says …

My best was lasagna from scratch last night. Did you know you could sneak flax seed meal into this dish and no one know?

Tonya says …

Inside Outside Stuffed Chicken In a digital pressure cooker: chicken tenders, brown rice, dried cranberries, chicken broth, onions, parm. cheese, and fronzen spinach, (thawed and drained), mushrooms. Pressure cook for 20 minutes-Yummy. I served with a salad. Great after church Sunday dinner.

del yasgood says …

Here's a pasta sauce that starts with a jar of sauce with additions and a topping to add flavor and interest. Combine and heat in a saucepan. Simmer 15 minutes to combine flavors: Jar Vodka Pasta sauce Cooked and crumbled italian chicken sausage White wine Can crushed tomatoes Serve over pasta or rice and top with: Diced roma tomatoes Halved kalamata olives Crumbled feta cheese

anita says …

dried pinto beans cooked with chicken bouillon and olive oil with canned tomatoes cooked with a scant of sugar and some apple cider vinegar. Serve over brown rice.

LadyLep says …

Red Pasta Modified from Quick Vegetarian Pleasures Named by my 7 yo son Jackson. Ingredients 1/3 C pine nuts 6 oz. can 365 tomato paste 1/2 C minced fresh parsley, or 1T dried 1/4 C finely chopped fresh basil, or 2 t dried 2 garlic cloves, minced 1/2 C cheese, I use 365 Monterey Jack, recipe said Parm 1/2 C extra virgin olive oil 1/2 t salt pepper 1 pound 365 whole wheat pasta, cooked to the longer end of the range While pasta is cooking, mix rest of ingredients plus 2T of boiling pasta water, toss with pasta and serve. Add green salad and broccoli for a complete and easy meal.

NurseJen says …

Baby bok choy, leeks, green beans, garlic and ginger stir fried with San-J szechuan sauce, over a bed of quinoa cooked in chicken broth finished with sesame oil.

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