I don’t know about you, but when I spend all morning in the kitchen preparing the Thanksgiving feast, I’m not that interested when the time comes to sit down and eat. My senses are completely overloaded from chopping, stirring and tasting and living in the wonderful aromas of the kitchen. I know, I know. I could make or purchase things ahead, or ask people to bring things or help-and I do to some extent-but my true enjoyment of that day is actually the cooking.

I also enjoy the day after Thanksgiving. I love eating the leftovers as I relax in front of a movie and recover from the day before. And I love that I love them, too, because I know that I’m not wasting any money by wasting food. And then, on Saturday, I transform the leftover turkey into one of my favorite dishes of all time, sopa de lima (lime soup). I have friends who’ve told me not to bother inviting them to Thanksgiving dinner, they’d rather come over for my sopa de lima on the weekend!

My tradition of making this soup began in the fall of 1991 when I was driving around the Yucatan peninsula with friends in a VW bug for three weeks, including Thanksgiving Day. We noticed sopa de lima-made with chicken-on almost every restaurant menu and made a point of trying each version we encountered. Most of those we tried were very brothy, with not much in the way of chicken, turkey or vegetable chunks. But that broth was incredibly delicious with its rich stock base, complex blend of herbs and spices and big lime presence. I’ve had similar “tortilla soup” in restaurants in the States that are also brothy, but less lime-heavy, and often have short chunks of corn on the cob and slices of avocado on top.

When we returned from our trip, I found myself craving that soup and just had to try recreating it. I wanted something heartier for the fall and winter, so my version ended up almost stew-like in consistency. And now I make it every year with the Thanksgiving turkey leftovers. (Sometimes I’ll make a quicker version using a rotisserie chicken and boxed broth. For years, my 9-year-old niece always requests it when I cook dinner for her family.)

In the photo is a similar recipe using chicken and while this Spicy Turkey Soup is also similar, here’s my way (no exact measurements, sorry-just go your own way!):

1. Remove all the meat from the turkey carcass, tearing into big shreds and reserve in the fridge.
2. Make stock from the carcass.
3. Sauté onion, garlic, carrots, celery, sometimes some bell pepper and always one or two minced jalapeño peppers, until onions are translucent.
4. Add chopped fresh tomatoes and sauté just 2 or 3 minutes more.
5. Add a good amount of chili powder, oregano and a pinch of ground clove. Stir to coat all ingredients thoroughly.
6. Add the turkey stock, bring to a boil, add the turkey, bring to a boil again, then reduce to a simmer and cook until carrots are just tender, only about the time it takes to squeeze all the limes and chop the cilantro in the next step.
7. Remove from heat and add a lot of fresh-squeezed lime juice-about 6-8 limes worth-and a bunch of cilantro, chopped.
8. Place a layer of tortilla chips in the bottom of each individual wide, shallow bowl, sprinkle on shredded Monterey Jack cheese and then ladle the soup over that so the hot soup melts the cheese onto the chips.

Well, now you know my guilty secret. My favorite parts of celebrating one of our country’s most popular holidays are hiding in the kitchen on THE day, eating leftovers in front of the TV the day after, and then the next day getting my taste buds outside the country! But, more importantly, you have another idea for how to use turkey leftovers. Why don’t you see if your favorite turkey leftovers recipe might convince my taste buds to stay Stateside…let’s hear it!

Make Décor do Double Duty. Decorate your table with winter squash, fresh herbs, citrus, apples, pears, pomegranates and nuts, and then use them in recipes.

It reminded me that the time and weather is right for my annual collection tromp. Every fall when the air gets as crisp and sweet as a new-crop apple, I grab my garden snips and a stiff bag or two and go out to essentially steal from Mother Nature.

The loot is dried plants, seed pods and flowers, as well as berries, colored leaves, vines, small evergreen branches… anything with interesting color or texture that looks like it will hold up for a while. Fortunately, I know my poison ivy and am able to steer clear of that!

When I get home, I cover the big dining table with newspaper and unload the fruits of my caper. Next, I gather the things I actually bought to add even more color and texture, many of which fall into the décor-now-eat-later category. I love pomegranates, apples and squashes, especially with the natural hues and rough textures I foraged outdoors.

I then put together a few different styles of arrangements, a tall one for the dining table when not in use and also one that is low-profile to use when we’re eating so we can see each other for conversation. I make one for the sideboard or a hall table, too. And then, either the same day or a few weeks later, I make simple mini arrangements of just a few items and tape them together to use instead of bows when I’m wrapping holiday gifts.

I love the naturally festive and seasonal look of the arrangements around the house every day for a month or two, but I also take a little time to punch them up when we’re having a party. I’ll buy a few Whole Trade™ flowers and depending on what type they are, either slip one or two into my existing arrangements dry or alter the arrangements a bit to incorporate something that will hold water for a blossom or two. It’s also fun for shorter periods to decorate with interesting bowls or small baskets filled with bright citrus or a colorful variety of pears.

The point is, decorating for the holiday season doesn’t have to rob your food budget…it can be part of it, and is just one way to steal ideas and materials from Mother Nature. Oh, and don’t forget to string popcorn and cranberries if you’re decorating a tree. When you take the tree down later, you can hang them outside for the birds to eat.

So, who’s got more ideas for edible or stolen-from-nature décor? I’m sure I’m not the only one who needs some crisp, sweet Fall ideas.

I truly enjoy cooking and I get a decent meal on the table pretty quickly most nights of the week, but I’m not too proud to take shortcuts when my time is especially valuable. And, while going the buy-some/make-some route usually-not always!-costs a bit more than completely homemade, it is still a money saver compared to dining out.

So, there are plenty of times when I pick up a rotisserie chicken or pre-cut veggies from the salad bar to help me save time in the kitchen by omitting a few steps in a recipe. What about you? Tell us your tip for using an item from our Prepared Foods department to cut your cooking time and get a meal on the table PDQ. You might win a $100 Whole Foods Market® gift card just in time to help make your holiday meals a little easier, whether you order a complete prepared feast or buy-some/make-some-perhaps starting with a cooked turkey. We’ll draw a winner at random from all the tips we receive by the deadline of November 3rd.

Remember, if you haven’t already, sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Hope you enjoyed “value contest month” on our blog during October. Tune in to our Facebook and Twitter feeds for more weekly contests throughout the holidays.

Sometimes when I go out to eat, as I’m enjoying a favorite restaurant dish, I think about what went into that dish and how I might make it—or something similar—at home. It’s fun for me to try to identify the ingredients and the preparation steps. And, of course, it’s also a real money saver to cook and eat at home!

I’d love to hear which restaurant dish you’ve tried to replicate at home—or which one you wish you could! So share your desired dish for a chance to win a $50 Whole Foods Market® gift card plus three of our favorite cookbooks. The winner will be chosen at random from entries received by the deadline of October 26^th.

Remember, if you haven’t already, sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog next Wednesday for another special value-focused weekly contest!

It was definitely not news when I learned that 82% of those in a Harris Interactive survey said that the way they shop for groceries has changed in the past year or so, that they’re using more coupons, comparison shopping and buying more grocery store brands. Sales of our own branded 365 Everyday Value® products have indeed grown as shoppers discover their value…great pricing on natural and organic, without the artificial additives often found in value brands. Can you tell we’re proud?

We know you’re buying them-thanks!-so tell us which is your favorite 365 Everyday Value® brand product and how you use it. We’ll choose a winner at random from the responses we receive and that winner will receive a $50 Whole Foods Market® gift card plus A Better Bag filled with some of our favorite 365 Everyday Value® items. Get on it! The deadline for responding is October 19th.

And, if you haven’t already, be sure to sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!

In a recent Harris Interactive survey, 76% said they don’t want to compromise on the quality of the food they buy and 65% say they would like to find ways to be able to buy natural and/or organic foods on a budget.

I was thrilled to read these stats because not only have I known in my heart that the former was true, I also knew that the latter happens all the time, so it’s clearly possible…and maybe this Value Guru actually provides some help. Honestly, though, while I never seem to run out of ideas-and certainly not words-I don’t have all the answers for how to get the most value out of great-quality natural and organic products. That’s where you come in.

Share your best tip for how to get the good stuff for less and you could win a $50 Whole Foods Market gift card along with a Better Bag loaded with our pantry favorites. We’ll choose a winner at random, but get on it…the entry deadline is October 12th!

And, if you haven’t already, be sure to sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!

Thanks for playing everyone! We received more than 500 ideas for small bites appetizers costing less than 50 cents per piece. And boy was it hard to whittle that down and choose a winner. We were searching for a recipe that used ingredients and an approach that wasn’t already in our list of 50-cent small bites that will appear in that issue. While many delicious ideas made the short list, her use of spinach provided a much-needed vegetable component and the mushroom cap replaced the cracker or bread “carrier” so common in appetizers.

In addition to celebrating the glory of seeing her recipe in print, Susan will receive a $50 gift card from Whole Foods Market®. How’s that for a small bite of fame?

Stay tuned for more online contests from The Value Guru throughout October!

Are you a fan of The Whole Deal in-store value guide? If so, here’s a sneak preview of the special December issue we’re putting together. It will focus around giving and entertaining on a budget and feature several recipes for amazing “small bites” party food that cost less than 50 cents per piece-many much less than that!

I know, I know, it seems awfully early to be talking holiday parties, but to be ready to inspire and assist you when the time comes we have to start Christmas in July, so to speak. And this year we also want some help from you! Simply use the comments space below to share your own favorite value-focused “small bites” holiday appetizer recipe that costs less than 50 cents per piece. If your favorite is selected as our favorite of all the entries, we’ll send you a $50 gift card and print your recipe in The Whole Deal. But, hurry up, the deadline is October 5th!

Good luck…I can’t wait to get a taste of your ideas.

And, if you haven’t already, be sure to sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!

I’m not one of those people who love breakfast, but I do truly appreciate the power of the humble egg. With the exception perhaps of bananas, eggs are presented in the most perfect package nature provides. They cook quickly. They are versatile. They have just enough flavor to stand on their own, yet combine with other flavors wonderfully. Best of all, the egg is one of the most affordable sources of high-quality protein. Here are some of my favorite ways to take advantage of the nutritional and financial benefits of eggs. Most are probably obvious, but maybe you’ll pick up a new idea or be inspired to save some money by making a meal around eggs more often.

Breakfast Tacos are a staple food item in my opinion. For two soft tacos, it only takes one scrambled egg when you combine it with other ingredients to make a nutritious and portable breakfast. Again, I use what I have on hand and quickly microwave or sauté as needed: spinach, zucchini slices, bell pepper, tomato, potato, onion, black beans, cheese, rice, bacon, sausage. I’ve even pulled a few frozen French fries from the bag! You don’t need much of any one ingredient. Just roll ‘em all up in warmed tortillas with salsa or a sprinkle of hot sauce.

Scrambled Eggs and Omelets are perfect for using up small bits of leftover cheese, vegetables and meats or smoked fish. One of my favorite omelets uses broccoli-I simply thaw a few frozen florets in the microwave or in a bowl of warm water, and then chop it up-along with onion and cheese. Dress up the cooked omelet by drizzling with a little sour cream mixed with lemon juice. I also love scrambled eggs with a bit of neufchâtel cheese and flakes of smoked salmon. (In most of our stores you can buy just a small amount of smoked salmon from the full-service seafood case.)

Fried Rice is another one of those catch-all, use-up-the-leftovers meal. But somehow it seems more like a special dish than a cop out. Learn to make it well with the desirable texture and seasoning. It usually starts by cooking a thin crepe-type layer of beaten egg that is removed from the wok or pan, rolled up and sliced into strips that you will toss back into the dish just before serving. Yum.

An Egg Sandwich can be as simple as a fried egg between toast, as mainstream as a homemade version of the fast food muffin sandwich or as sophisticated as the open-faced, fork-and-knife Eggs Benedict. Recently, I made a sandwich of sliced hard-boiled egg with tomato and basil from my garden and a little mayo on toast. And don’t forget egg salad, especially with a few leaves of flavorful arugula or crisp lettuce.

Pasta dishes can use eggs in a variety of ways. There’s pasta salad with hard-cooked egg, raw eggs cooked into Pasta Carbonara and egg yolk used to thicken some other pasta sauces. I’m partial to finely chopped hard-cooked egg as a condiment for pasta with pesto. Offer other self-serve condiments, too, such as chopped olives, tomatoes and nuts. A really fun, filling and budget-friendly meal, even for company!

Quiche and Deviled Eggs are true budget friends for parties and potlucks. People love them so much they would never even think about how little money you spent on your contribution to the gathering. And you can come up with some really delish additions to these that will make them seem even more special. For example, I really enjoy the pleasant surprise on people’s faces when they discover I use a dash of pimentón (Spanish smoked paprika) on my deviled eggs instead of the usual plain paprika that seems to only add color. Get creative!

Salad is made more filling when hard-cooked egg is chopped and tossed in or left in halves for a nice presentation. Caesar salad dressing mashes boiled egg or whisks in raw egg to “cook” in the lemony dressing. We make a meal of Caesar Salad in my house with some pita toasted with olive oil and Parmesan on the side instead of croutons in the salad.

Got any egg-cellent ideas of your own? I’m sure you do. Let’s hear ‘em!

It’s so hot I can barely think. Here in Austin it has been over 100°F every day for weeks on end. All I want to do is crawl into the freezer. So, that’s what I’m going to do, virtually, anyway. Maybe just focusing on cool, cold, icy things will lower my body temperature. And in the meantime you can hopefully benefit from climbing in there with me to see why the freezer is my money-saving friend. Here’s what’s in my freezer right now:

6 Ice Trays

Having plenty of ice on hand makes it easy to create truly satisfying homemade versions of icy drinks that cost a lot more when you buy them. I make my own smoothies, I mix up cocktails-with or without alcohol, and sparkling fruit juice (mineral water with a little juice) is one of the most refreshing things on a hot afternoon…not to mention a tall glass of ice water.

Sausage

If you’ve read my blog a few times, you’ll know I rely on sausage for budget meals. Whenever it’s on sale I buy a few packages or pounds so I’ll always have it on hand for pasta salad, beans, pizza, etc.

Veggie Burgers

A fast, affordable dinner solution, for sure, but I also take them for lunch. I simply take a veggie burger and a bun to work frozen and put them in the toaster oven together. Another container holds sliced pickle, onion, lettuce and tomato. I always keep mustard and hot sauce at work.

Ground Beef, Bison and Turkey

I buy ground meat when it’s on sale or in a “value pack” and then divide it up into small packages at home before freezing. My method is to wrap tightly in plastic wrap, then in foil, then label each with the date, what it is and about how much it weighs.

Hamburger Buns

For the aforementioned veggie burgers, or bison, beef or turkey burgers.

Whole Wheat Tortillas and Whole Wheat Pita

They thaw quickly in the microwave, steamer or skillet and tacos, wrap sandwiches and mini pizzas are always a good way to use up leftovers. I also toast the pita to make pita chips for serving with hummus.

Cooked Beans

I use the slow cooker to make a big batch, then freeze portions in either empty glass jars or freezer bags. They will thaw in the fridge in a day or faster in the microwave. I’m sure I don’t need to expound on the value benefits of beans.

Shrimp and Scallops

IQF (individually quick frozen) shrimp and scallops are one of the best value meal options. You can take out however much you need and leave the rest right there for another meal. You don’t need much of these to add a lot of flavor to a rice or pasta dish. You can get cooked shrimp like this, too, and just thaw them to put on a salad.

Frozen Fruit

For those smoothies! And again, they’re IQF. I always heat some frozen fruit in a little honey or maple syrup to top waffles (also in my freezer) to get a serving of fruit. Sometimes I’ll put a spoonful of yogurt on top.

Walnuts & Cranberries

I’m a sucker for an entrée salad with these (along with blue cheese crumbles), so I keep them in the freezer and never have to go to a restaurant to get my fix. I sometimes toss these into brown rice to make a simple pilaf. Other nuts are nice to have on hand in the freezer, too.

Bacon Fat

Bacon eaters know that a teaspoonful of bacon fat transforms a batch of greens into an entirely different type of deliciousness. Whenever I cook bacon, I let the pan cool completely so the fat thickens, then use a rubber spatula to scrape it into a bacon jar and store in the freezer.

Other than homegrown pesto in small freezer bags, some IQF frozen veggies and occasional fruit pops (I have vowed to start making those myself, too), that’s about it for my summer freezer. What’s in yours that helps you in your quest for budget meals?