Grocery Meals June 12-18

I’m so happy this new series has received such a positive response. I love good food and I love saving money so sharing how to shop sales and optimize your weekly grocery haul at Whole Foods fills my heart.My hope is to not only share “recipes” and shopping lists but my process, so that you can learn how to feel confident creating meals specific to your tastes too.

The first thing I do is look through the weekly deals & sales. Each week Whole Foods has dozens of sale items throughout the store, but also special “Prime Member Deals” which are typically priced lower than you can find anywhere else. Prime members also save an additional 10% off all regular sale items so if you aren’t already a Prime Member, sign up for a free trial and see for yourself.

When scanning the Prime Deals, pay special attention to proteins and produce. This week, Sustainable Wild-Caught Fresh Halibut Fillets and Made In-House Pork Sausages jumped out at me. They also continued the $2 off Rotisserie Chicken deal. To save money, I tend to stick to protein priced at $5-6/pound or less. The halibut is higher than I’d normally pay, but the lower cost of the pork and chicken offset it and I think it’s worth it to treat yourself, especially when there is a deal like this. I then decide which fruits and vegetables suit my taste and start thinking about how I can pair them with protein for tasty meals.I then scan the rest of the sale items (or if in store, I walk down the aisles looking for yellow tags) and see if any of my pantry staples are on special.

This week, one of my very favorite products is on super sale. If you haven’t tried Rao’s Homemade Marinara Sauces, you are in for a treat. I don’t know how they do it, but it’s incomparable. It’s a premium product normally priced at $8.99, but they really hook it up when sale rolls around as it’s discounted to $4.49! If you take anything away from this weeks post, stock up on Rao’s sauce. My favorite is the spicy Arrabbiata, but all the flavors are delicious. If you’re keto, the sensitive formula omits onions which lends itself to a lower carb count. Bolognese made with ground beef is one of my favorite staples in regular rotation so I will definitely be making that this week.

As I continue this series, you’ll learn that I always stock up on 1lb increments of ground beef when it’s on sale. It’s a lower-priced cut at regular price so don’t hesitate to buy it for meals this week, but definitely stock up when pasture raised is a Prime Deal at $3-4/lb.

On the Menu this week:

  • Mediterranean Halibut with Tomatoes, Artichokes, & Capers
  • Tomato, Asparagus, & Feta Salad + Rotisserie Chicken
  • Ground Beef Bolognese with Noodles + Zucchini
  • Spicy Italian Sausage “Egg Roll in a Bowl”
  • Yogurt with Peaches & Raspberries

I cook for myself so the quantities I buy and discuss are based on meals for one person. I typically prepare 1 pound of protein and split into 4 portions, roughly 4oz each. With the Halibut, I am only buying 1/2 pound because leftover fish ain’t exactly my jam. I will also cook them in the order listed above to optimize for what keeps longest. The beef and sausages can be kept in the freezer until ready to cook.

In my Cart this week:


  • Chocolove, Chocolate Bar Salted Almond Butter
  • Lundberg Family Farms Organic Wild Rice Cakes
  • Sausage Pork Link Chorizo
  • Rao’s Homemade Arrabbiata Sauce
  • Natural Calm Magnesium Supplement, 40% off

Mediterranean Halibut with Tomatoes, Olives, Artichokes, & Capers

I haven’t made this exact recipe or combination before, but I stumbled upon it when googling to look for a baked halibut, tomato, and zucchini recipe I used to make. It was tasty, but this sounds better. I only have a stovetop these days, so I will be attempting to make this in my cast iron skillet. I really like to keep things simple for a variety of reasons and so I typically only glance at recipes for general timing or flavor guidelines. I haven’t made this yet but I’ll update with details when I do. Most people have an oven so if you aren’t an adventures cook yet, I’d recommend following along the recipe linked above.

Tomato, Asparagus, & Feta Salad + Rotisserie Chicken

Summer is when you’ll find the most flavorful tomatoes and we are just kicking off the season. Different varieties will continue to be on sale throughout the summer and I dreamt up this combination to pair with Asparagus, which is also on sale this week. I love to keep feta crumbles and shredded parmesan in the refrigerator. They last a long time and a little goes a long way in amplifying a simple dish.
  1. Whisk together dijon mustard, avocado oil, and lemon juice
  2. Add asparagus to salted boiling water and cook for 4-5 minutes (A good friend recommends peeling asparagus to improve texture. I’ve never tried, but probably will this week and I’ll report back!)
  3. Chop grape tomatoes into halves while the asparagus cooks
  4. Drain asparagus and rinse with cold running water
  5. Toss tomatoes, asparagus, dressing, and feta

Ground Beef Bolognese with Noodles + Zucchini

I’ve made this so many times that I could probably make it in my sleep. It’s my number one go-to meal and using Rao’s Homemade Arrabbiata Sauce is my favorite way to do it. Spaghetti and meat sauce is mega comfort food for me and I’ve poured this sauce over all kinds of vegetables and pasta with equal delight. It’s great with zoodles and lately, I have been experimenting with different types of noodles mixed with zoodles. The base recipe couldn’t be easier:
  1. Brown ground beef in large skillet or pot
  2. Feel free to drain excess fat (I don’t) or add spices (sometimes I add Simply Organic Italian Seasoning — If you use Rao’s, it doesn’t really need it.)
  3. Optional step: Add chopped mushrooms or vegetables and saute for a few minutes. You can also do this after the next step. There really is no wrong way to do this.
  4. Add a jar of marinara sauce. Again, you know what I use and I’d suggest you do the same. Other sauces are fine too, but once you use Rao’s I doubt you’ll go back.
  5. Add a little water to the jar and shake it around to clean the jar and use all the sauce. I typically reduce the heat to a simmer and leave it on the back burner for half an hour or more. It’s not necessary, I just think it infuses the meat and vegetables with the sauce. This could be totally in my mind, but this is what I do.
Because I cook in 1 pound increments with meat, I typically divide this into 4 servings and often freeze 2 to keep on hand for times when I don’t feel like cooking. As I’ve been experimenting with adding in more vegetables, I have been stretching it to 5 or 6 servings, especially if I am eating it over pasta instead of zoodles alone.I use the original spiralizer to make zoodles and I love it. I know there are many more styles available on the market now, but I’ve been using this one for nearly a decade and it still works as well as the day I bought it.The MOST IMPORTANT tip for zucchini noodles is to salt them and let them rest for about 10 minutes. This releases the excess moisture and makes for a more noodle-like texture that doesn’t leave you with a watery sauce.I was on a Banza chickpea spaghetti kick for awhile because I love the flavor and consistency, but I’ve finally admitted that chickpeas make me bloated and gassy so this week I experimented with Modern Table Complete Protein Vegetable Beet Rotini. I really enjoyed it and because it is on sale, I will buy an extra box to keep in the pantry. Spicy Italian Sausage “Egg Roll in a Bowl” You can hardly call this a recipe because I literally brown the sausage and then add in chopped cabbage. I am a simple woman and the spices in the sausage season the cabbage well enough for me to enjoy. On occasion, I will get fancy and add in sesame oil or soy sauce, but I don’t think it needs either. This is also called “crack slaw” and tastes especially delicious reheated in a skillet with an egg.

Yogurt with Peaches & Raspberries

I’ve been slowly adding fruit back into my diet and it usually shows up at breakfast. Last week I bought an extra Siggi’s Whole Milk yogurt when it was on sale. The expiration date isn’t until the end of the month so I will eat it again with sliced peaches and raspberries this week. I don’t always want to eat breakfast but like to have an option if I wake up hungry or feel like a snack in the afternoon. One large container is typically 4-5 servings which lasts me a week.







Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.