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Making meat loaf into muffins not only makes it cuter, it greatly shortens the cooking time.

1. Preheat the oven to 350°F. Spray 8 muffin cups with cooking spray.

2. Seal the croutons into a plastic bag and pound into crumbs. In a large bowl, mix the crumbs, ground beef, pepper and onions, salt, pepper, egg, and ketchup.

3. Pack the meat mixture into as many prepared muffin cups as possible until almost full but not overflowing. Pour water into any empty cups to prevent scorching. Bake for 15 minutes. Remove the pan from the oven and glaze each meat loaf with the mustard.

4. Return the pan to the oven and cook for an additional 15 minutes. Cut into one meat loaf to make sure it’s no longer pink. Cool for a few minutes.

CHAPTER 6

VEGETARIAN MAIN MEALS

Even if you’re a massive carnivore, vegetarian meals should be slowly woven into your diet (and take this from a total carnivore herself). One good reason is that meat—even with Trader Joe’s meat at drastically affordable prices—is more expensive to consume. Meals with veggies, beans, and/or soy products are going to be more affordable.

TAQUITO CASSEROLE

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 25 minutes

1 (16-ounce) package Trader

José’s Black Bean and Cheese

Taquitos (12 pieces)

1 cup sour cream

3/4 cup Trader Joe’s Organic

Tomatillo and Roasted Yellow

Chili Salsa

1/2 (11.5-ounce) jar Trader Joe’s

Queso Cheese Dip

Trader Joe’s thin black bean–stuffed taquitos are piled on top of each other and blended with sour cream, salsa, and cheese.

1. Preheat the oven to 400°F. In a small baking dish, lay half the taquitos side by side.

2. In a small bowl, mix the sour cream and salsa together. Pour the sauce over the taquitos and layer the remaining taquitos on top. Top the second layer of taquitos with the queso dip.

3. Bake until hot, 20 to 25 minutes.

TERIYAKI TOFU with BABY BROCCOLI

YIELD: 2 servings

PREP TIME: 10 minutes active

COOKING TIME: 10 minutes

1/2 (14-ounce) package Trader

Joe’s Firm Organic Tofu, cut into

1/2-inch cubes

1/2 (21-ounce) bottle Trader Joe

San Soyaki

1 tablespoon canola oil

1 (8-ounce) package Trader Joe’s

Organic Baby Broccoli, cut into

1-inch pieces

1 Trader Joe’s Fire Roasted Red

Pepper (from a jar), cut into

bite-size pieces

1 (10-ounce) package Trader

Joe’s Thai-Style Lime Pilaf Fully

Cooked with Coconut Milk and

Lemon Grass

Tofu doesn’t have a ton of flavor, which is why it’s good to let it marinate in Trader Joe San Soyaki to give it a great taste for this filling vegan meal.

1. In a medium bowl, cover the tofu cubes with the soykai and let marinate for at least 30 minutes. When ready to use, drain the tofu, reserving 1/3 cup of the marinade.

2. Heat the oil in a large skillet over medium heat until shimmering. Add the broccoli, red pepper, and tofu and sauté about 5 minutes. Add the reserved marinade and cook until broccoli is fully cooked, about 5 minutes, stirring occasionally.

3. Microwave the rice according to the package directions. Scoop the rice into bowls and top with the tofu mixture.

TACO TIME

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 5 minutes

1 (8-ounce) package Trader Joe’s

Chicken-less Strips

1/2 (16-ounce) can Trader Joe’s

Vegetarian Refried Pinto Beans

Salsa Style

1/2 cup Trader Joe’s Shredded

Smoked Cheese Blend

1/2 (5.5-ounce) package Trader

José’s Taco Shells

1/2 cup Trader Joe’s Corn and

Chile Tomato-Less Salsa

1/4 (16-ounce) bag Trader Joe’s

Very American Salad

2 Roma tomatoes, chopped

This has all the ingredients that make for a vegetarian version of a classic taco, including Trader Joe’s Chicken-less Strips.

1. In a medium microwave-safe dish, place the chicken-less strips and the pinto beans. Microwave on high until hot, 2 to 3 minutes, stirring halfway through. Top with the cheese and microwave on high until melted, about 30 seconds.

2. Pile the mixture into the taco shells. Garnish with the salsa, salad, and tomatoes.

CURRIED CAULIFLOWER

YIELD: 2 servings