We loved all of these recipes and they will definitely be added to my regular meal plan. They were all so easy and delicious. That's why I love trader joe's so much! All of their meals are so easy.
stuffed peppers
- 1 package TJ’s Tri-Color Bell Peppers
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1 cup TJ’s Brown Jasmine Rice, cooked
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1 cup TJ’s Organic Tomatoes, Diced & Fire Roasted with Organic Green Chiles
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2 TJ’s Smoked Andouille Chicken Sausages, diced
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½ cup TJ’s Shredded Cheddar Cheese
Preheat oven to 350. Slice peppers in half from stem to tip
and remove seeds. In a bowl, combine rice, tomatoes and sausage. Scoop
mixture into pepper halves. Place stuffed peppers in a roasting pan,
cover and bake for 25 minutes. Remove from oven. Top peppers with
cheese. Cook uncovered for an additional 8-10 minutes until cheese is
melted and starting to brown. Serve.
Serves: 3 - 6
Cooking Time: 45 Minutes
super green pizza
- 2 TJ’s Frozen Organic Pizza Crusts (1 package)
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TJ’s Unbleached All Purpose Flour
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1 container TJ’s Genova Pesto
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2 cups TJ’ Shredded Swiss Gruyere Cheese
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1/2 cup chopped TJ’s Fire Roasted Peppers
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1 cup of loosely packed TJ’s Wild Arugula
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TJ’s Garlic Flavored Extra Virgin Olive Oil, to taste
Preheat oven to 425 degrees. Allow pizza crusts to come to
room temperature (approximately 15 minutes). Lightly flour two baking
sheets. Place pizza crust on each. Divide pesto evenly onto both crusts
and smooth out with a spatula. Sprinkle 1 cup each of shredded cheese on
to both pizza crusts. Sprinkle 1/4 cup each chopped peppers on each
pizza. Place in oven for 15-17 minutes or until the crust is lightly
brown. Once the pizza is out of the oven divide the arugula between both
pizzas. Drizzle Garlic EVOO liberally. Enjoy!
Serves: 4 - 6
Cooking Time: 35 - 40 Minutes
(for this recipe I used mozarella cheese instead of the swiss gruyere cheese and I also added cut up asparagus) This pizza was so good! Definitely restaurant quality!
coconut chicken
- 1 cup TJ's Gluten Free Flour (I used regular flour)
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1/2 cup TJ's Roasted Coconut Chips
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1/4 teaspoon TJ's Sea Salt
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2 TJ's Organic Chicken Breasts
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1 TJ's Large Egg
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4 Tbsp TJ's Organic Virgin Coconut Oil
Place coconut chips in a food processor and pulse to create
crumbs. Combine coconut, flour and sea salt. In a separate bowl, beat
egg. Dip chicken breasts in egg and then in flour. Melt oil in a
skillet over medium heat. Place chicken breasts in skillet and lower
heat to medium low. Cook for approximately 8 minutes per side repeatedly
turning to create even browning. Cook until chicken is firm and no
longer pink inside.
Serves: 2
Cooking Time: 25 Minutes
Zucchini Quinoa Burgers
haven't made these yet, but here is the recipe! They sound delicious!
- 2 cups TJ's Tri-color Quinoa, Cooked
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1/2 cup TJ's Shredded Mozzarella
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1 cup TJ's Low Fat Cottage Cheese
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1 cup TJ's Zucchini, Grated or Chopped
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3 TJ's Eggs, Beaten
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3 Tbsp TJ's White Whole Wheat Flour
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2 TJ's Green Onion Stalks, Chopped
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1 cup TJ's Panko Bread Crumbs
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3 Tbsp TJ's Olive Oil
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1 tsp TJ's Cumin
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2 Cloves TJ's Garlic, Chopped
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TJ's Salt & TJ's Pepper
In a large bowl, combine all ingredients except olive oil.
Mixture will be sticky. If necessary add more Panko Crumbs at this
point. Form into 10 patties. Refrigerate for 10 minutes or more. Add
olive oil to skillet and bring to medium high heat. Add patties and cook
4 minutes on each side or until golden brown
In other news, Allie had her first green smoothie...and she loved it! Yay! So proud!
My favorite green smoothie is a huge handful of organic spinach with 1 cup frozen pineapple, add water.