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1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1/2 pound Trader Joe’s Jumbo

Cooked Shrimp (to use raw

shrimp, see page 154)

Pairing the super-tasty shrimp, butter, and garlic trio with quinoa, a grainlike seed packed with amino acids, protein, and other nutrients, makes this a healthy dinner.

1. Microwave the quinoa and vegetables in a large dish according to the package directions.

2. In a medium skillet over medium-high, melt the butter, then add the garlic, salt, and pepper and cook for just 30 seconds. Add the cooked shrimp and stir to coat it in the sauce just until hot, about 30 seconds.

3. Pour the shrimp and sauce over the quinoa and vegetables.

CHICKEN and CHEESE ENCHILADAS

YIELD: 4 to 6 enchiladas

PREP TIME: 15 minutes

COOKING TIME: 25 minutes

1/2 (16-ounce) package Trader

Joe’s Just Chicken white meat

1 (12-ounce) bottle Trader Joe’s

Enchilada Sauce, divided

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1 1/2 cups shredded cheese, such

as Trader Joe’s Fancy Shredded

Lite Mexican Blend, divided

1/2 cup sour cream

4 to 6 whole wheat

flour tortillas

Add a little cayenne pepper into the mix if you want to kick up the spiciness of these enchiladas.

1. Preheat the oven to 400°F. Spray a baking dish with cooking spray.

2. Chop the chicken into very small pieces and place in a medium bowl with three-quarters of the enchilada sauce, the salt, pepper, 1 cup shredded cheese, and sour cream. Stir to combine the enchilada filling.

3. Spoon the filling down the center of each tortilla, dividing it evenly among the tortillas, and roll the enchiladas up.

4. Arrange the enchiladas in the prepared baking dish. Drizzle the remaining sauce over the enchiladas.

5. Bake until the enchiladas are hot throughout, 20 to 25 minutes. Garnish with the remaining cheese.

MEDITERRANEAN CHICKEN with FETA CHEESE and SUN DRIED TOMATOES

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 6 minutes

1 pound Trader Joe’s

Organic Free Range Chicken

Breast Tenders

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1 tablespoon canola oil

1/2 cup Trader Joe’s Julienne

Sliced Sun Dried Tomatoes in

Olive Oil, plus 1 tablespoon

of the oil

1/4 cup pitted kalamata olives

1/2 cup Trader Joe’s Crumbled

Feta with Mediterranean Herbs

This dish is easy enough to make for yourself on a weekly basis, but flavorful and colorful enough to serve on a special occasion.

1. Season the chicken with salt and pepper. In a medium skillet, heat the oil over medium-high heat until shimmering. Add the chicken and sauté until golden on one side, 2 to 3 minutes. Flip the chicken over and cook for 2 to 3 minutes longer. Cut into the thickest piece to determine it’s no longer pink.

2. In a small bowl, stir the sun dried tomatoes with the olives and feta to combine.

3. Transfer the chicken to a serving plate and top with the feta mixture.

PORK CHOPS in CREAMY SPINACH SAUCE

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

1 package (about 1 pound)

Trader Joe’s Bone-in Frenched

Center Cut Pork Chops

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

1 tablespoon canola oil

1/2 (8.8-ounce) container frozen

Trader Joe’s Creamy Spinach

and Artichoke Dip

2 tablespoons heavy cream

This recipe uses Frenched pork chops, which are rib chops from which the meat and fat have been trimmed from the end of the bone.

1. Pat the pork chops dry with a paper towel and season them with salt and pepper.

2. In a large heavy skillet, heat the oil over medium-high heat until shimmering. Carefully add the pork chops and sauté until browned and golden on each side, about 4 minutes per side.

3. Remove the pan from the heat and transfer the pork chops to a cutting board. Cut into one of the pork chops to determine it’s no longer pink. Cover loosely with foil.

4. In a microwave-safe dish, add the spinach dip, cheese-side up. Microwave on high for 2 minutes.

5. Stir the heavy cream