I don't know about you, but school is back in session and it's crazy time around here! This is when "best meal" becomes the fastest meal I can get on the table that meets my personal requirements for keeping my family healthy and strong too! Share your "best meal" in the comments below. Remember, "best" is highly subjective: healthy, super quick, inexpensive, fabulously delicious - or a combination of all that and more. Note: Images are of similar recipes from our website, not specifically the reader's best meal.
From Kate, a team member:
Farfalle with Sausage, Tomatoes and Basil opens in a new tab is simple and a great use for my garden basil! This pasta dish is very quick to assemble. Combines pantry staples with garden herbs, tomatoes and fresh sausage. Choose whatever sausage your family likes best for this.
From Marla, a team member:
We love "summer tacos," especially when it's too hot to cook: avocado, corn (sliced right off the cob), tomato, salsa and lime juice on a tortilla; sometimes we add sunflower sprouts or chopped peppers too. Once the chopping is done it's safe for even little kids to help make them. Great sides for this are pineapple or watermelon; raw carrots, broccoli or cauliflower and, of course, chips.
From Betsy, a team member:
Shrimp stir fry with brown rice - I defrost some 365 Every Day Value frozen shrimp and frozen broccoli and then stir fry them with a little oil, soy sauce, ginger, garlic, red pepper and water chestnuts and serve with a side of brown rice. (365 Every Day Value frozen rice only takes minutes to heat up in the microwave!)
From Jessica, a team member:
On days that I'm really tired but don't want to succumb to eating out, I like to make my "tortilla soup" salad. I get a bed of baby spinach (or any other greens I have on hand) and top it with chicken, grape tomatoes, corn, avocado and baked corn tortilla strips. Then, I make a lemon or lime vinaigrette dressing to go along with it.
From Paige, a team member:
My family likes pizza but flour crusts are a digestive problem for us. So last week I make individual "pizzas" using sprouted grain tortillas. They were delicious and simple. We topped the hearty tortillas with Muir Glen Pizza Sauce, grated mozzarella, fresh garden basil and a sprinkle of grated Parmesan.
Some got anchovies and others got pepperoni. Any favorite toppings would work. Pop in the oven for about 10 minutes, until the cheese is melted and bubbly. We each ate two or three along with a large green salad. Everyone loved them! For a thicker crust, you can try the sprouted grain pita shells.
From Suzanne, a reader:
I learned this pasta dish in Catania, Sicily (Italy) and it is a great lower-fat alternative to Mac and Cheese. It can also be gluten-free depending on the pasta you use. One package TInkayada Brown Rice Pasta - spirals or penne. While the pasta is boiling in salted water on the stove, get a large mixing bowl and add: the grated rind of one lemon the juice of one half lemon (squeeze juice through the grater to filter seeds out) You can add more juice if you like it really lemony. One good-sized blob of mayonnaise or Vegenaise…I don't recommend fat-free mayo for this recipe, but reduced fat can be okay. (Maybe a half cup or a little more if you like it creamier). One can (or two) of drained, salted Tongol Tuna. Just mix this all together in the bowl lightly, so it makes a creamy, chunky Tuna sauce. Just before the pasta is done, add 1/2-1 cup of frozen baby peas to the water to thaw the peas and heat them through. Drain the pasta and peas in colander. No need to rinse, just give it a good shake to get all the excess water out. When the pasta is well drained, but still steaming HOT, pour it over the tuna mixture in the bowl and toss. Serve immediately. The adults can add some cayenne or black pepper to their serving. This is a lemony, savory, delicious dish. I have served it to many kids and they love it. Enjoy! Now it's your turn. Tell us what you've been eating this week!