a week of trader joe recipes

 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
• 1 cup TJ’s Brown Jasmine Rice, cooked
• 1 cup TJ’s Organic Tomatoes, Diced & Fire Roasted with Organic Green Chiles
• 2 TJ’s Smoked Andouille Chicken Sausages, diced
• 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)
• TJ’s Unbleached All Purpose Flour
• 1 container TJ’s Genova Pesto
• 2 cups TJ’ Shredded Swiss Gruyere Cheese
• 1/2 cup chopped TJ’s Fire Roasted Peppers
• 1 cup of loosely packed TJ’s Wild Arugula
• 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)
• 1/2 cup TJ's Roasted Coconut Chips
• 1/4 teaspoon TJ's Sea Salt
• 2 TJ's Organic Chicken Breasts
• 1 TJ's Large Egg
• 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
• 1/2 cup TJ's Shredded Mozzarella
• 1 cup TJ's Low Fat Cottage Cheese
• 1 cup TJ's Zucchini, Grated or Chopped
• 3 TJ's Eggs, Beaten
• 3 Tbsp TJ's White Whole Wheat Flour
• 2 TJ's Green Onion Stalks, Chopped
• 1 cup TJ's Panko Bread Crumbs
• 3 Tbsp TJ's Olive Oil
• 1 tsp TJ's Cumin
• 2 Cloves TJ's Garlic, Chopped
• 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

you can find all these recipes on trader joe's website! 

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.