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FISH TACOS with MANGO SALSA

YIELD: 4 tacos

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

2 fillets frozen Trader Joe’s

Panko Breaded Tilapia Fillets

1/2 mango, diced

1/2 cup Trader Joe’s Corn and

Chile Tomato-Less Salsa

4 corn or flour tortillas

cilantro sprigs (optional)

The sweetness of Trader Joe’s Corn and Chile Salsa begs for a fruitlicious pairing like mango.

1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil.

2. Place the fish fillets on the prepared baking sheet and bake until hot, 20 to 25 minutes.

3. In a small bowl, stir together the mango and corn salsa.

4. Cut the fish into strips. Layer the fish strips onto the tortillas, garnishing with the mango and corn salsa and cilantro sprigs.

CHICKEN in TOMATILLO SAUCE

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 30 minutes

1 (12-ounce) jar Trader Joe’s

Salsa Verde

1 ( 12-ounce) container Trader

Joe’s Salsa Verde Autentica

2 to 3 pieces frozen Trader Joe’s

Boneless Skinless Chicken

Thigh Meat

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

Trader Joe’s Authentic Tortillas

This recipe uses two kinds of Trader Joe’s tomatillo sauce. The jarred salsa verde is tangier, while the refrigerated autentica version is chunkier.

1. In a medium pot, add the salsa verde, salsa verde autentica, chicken, salt, and pepper. Stir to combine.

2. Heat the mixture over high heat until the liquid boils. Cover and reduce the heat to low. Simmer until the chicken is cooked through, 25 to 30 minutes. Cut into the thickest chicken piece to determine it’s no longer pink.

3. Remove the chicken from the tomatillo sauce and cut it into pieces. Return the chicken to the sauce. Serve with tortillas.

TUNA CASSEROLE

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 25 minutes

1 tablespoon canola oil

celery and onions from

1 (14.5-ounce) container Trader

Joe’s Mirepoix

1/2 teaspoon kosher salt

2 Trader Joe’s Fire-Roasted Red

and Yellow Peppers, cut into

bite-size pieces

2 (5-ounce) cans Trader Joe’s

Albacore Solid White Tuna

in Water

1/2 cup mayonnaise

1/2 cup Trader Joe’s Japanese-

Style Panko Bread Crumbs

This one-skillet wonder is based on a tuna casserole recipe my mom made for me growing up. It continues to be one of my favorite dishes.

1. Preheat the oven to 350°F.

2. In a medium oven-safe skillet, heat the oil over medium-high heat until shimmering. Add the celery and onions and sauté until the vegetables are soft, 4 to 5 minutes.

3. Remove the pan from the heat. Add the salt, peppers, tuna, and mayonnaise, stirring to combine. Top the casserole with bread crumbs. Bake until the tuna is hot throughout, 15 to 20 minutes.

CHICKEN MASALA with SWEET POTATOES

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 30 minutes

1 (15-ounce) jar Trader Joe’s

Masala Simmer Sauce

1/2 cup water

2 pieces frozen Trader Joe’s

Boneless Skinless Chicken Thigh

Meat

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground

black pepper

1 (12-ounce) bag Trader Joe’s

Sweet Potato Spears

Trader Joe’s Garlic Naan Bread

(frozen) or rice

Trader Joe’s Masala Simmer Sauce is inspired by the typical preparation of chicken tikka masala, which has a tomato base and mild Indian spices.

1. In a medium pot, combine the masala simmer sauce, water, chicken, salt, and pepper. Heat the mixture over high heat until it boils, then cover the pot and reduce the heat to low. Cook for 15 minutes.

2. Meanwhile, coarsely chop the sweet potato into bite-size pieces. Stir the sweet potatoes into the sauce. Cover the pot and cook an additional 15 minutes.

3. Remove the pot from the heat. Cut into the thickest chicken piece to determine it’s no longer pink. Serve with naan bread or rice.

GARLIC BUTTER SHRIMP with QUINOA

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 7 minutes

1/2 (16-ounce) package

Trader Joe’s Quinoa Duo with

Vegetable Medley

3 tablespoons unsalted butter

1 tablespoon Trader Joe’s

Crushed