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PREP TIME: 1 minute

COOKING TIME: 10 minutes

1/3 (15-ounce) can Trader Joe’s

Turkey Chili

1/4 (11.5-ounce) jar Trader Joe’s

Queso Cheese Dip

4 Trader Joe’s All Natural

Uncured All-Beef Hot Dogs

4 whole wheat flour tortillas

When you’re low on time between classes and just want a quick bite to eat, turn to this chili and cheese hot dog goodness.

1. Pour the chili into a bowl and top with the queso dip. Microwave on high, stirring halfway through, until hot, 3 to 4 minutes.

2. Wrap the hot dogs in paper towels and microwave on high until hot, up to 1 minute.

3. Briefly microwave the tortillas until warm, 10 to 15 seconds. Lay the tortillas on a cutting board and add a hot dog to the middle of each one. Spoon the chiliqueso mixture over each hot dog until covered.

4. Wrap the tortillas burrito-style, folding up the bottom edge first and then rolling the hot dog in the tortilla so the chili doesn’t slip out.

GREEN CHILE SHEPHERD’S PIE

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

1/2 (20-ounce) package Trader

Joe’s Party Size Mini Meatballs

1/2 (28-ounce) package frozen

Trader Joe’s Mashed Potatoes

(about 25 medallions)

1/2 (16-ounce) bag frozen Trader

Joe’s Roasted Corn

1/2 (4-ounce) can Trader Joe’s

New Mexican Hatch Valley

Roasted Diced Green Chiles

1/2 cup Trader Joe’s Fancy

Shredded Mexican Cheese

Shepherd’s pie is one of my favorite meals. For a Southwestern spin, the mashed potatoes are combined with green chiles and melty cheese.

1. Cut the meatballs in half and arrange them in a microwave-safe dish. Microwave according to the package directions.

2. In two separate dishes, microwave the potatoes and the corn on high until warm, just 2 to 3 minutes. Layer the corn on top of the meatballs.

3. Mix the chiles into the mashed potatoes, then layer them on top of the corn. Top with a layer of cheese and microwave on high until hot, 2 to 3 minutes.

CHAPTER 8

SIMPLE SIDES

Give vegetables a chance. You know you want to. And, trust me on this, don’t judge veggies by the wilted, soggy ones they serve at the cafeteria. Trader Joe’s superfresh vegetables are usually prewashed, prechopped, and, in a lot of cases, can be cooked in the plastic pouch you buy them in.

There’s no reason not to add these babies into your diet in a way that’s tasty. In these recipes, broccoli is tossed with olive oil and dried cherries, corn on the cob is slathered with cheese, and carrots are glazed with honey. Also, check out Rice and Vermicelli and Pesto-Roasted Potatoes—both potatoes and rice are cheap ways to get creative with side dishes.

If you’re overwhelmed at the thought of cooking a side dish at the same time as a main dish to serve it with, don’t fret. These recipes are simple to put together and don’t require much multitasking.

HEARTS of PALM with MANGO and ONION

YIELD: 2 servings

PREP TIME: 10 minutes

1 (14.5-ounce) package Trader

Joe’s Hearts of Palm, drained

and rinsed

1 mango

1/4 cup diced red onion

(see page 153)

2 teaspoons olive oil

kosher salt and freshly ground

black pepper

Hearts of palm are exactly what they sound like—a vegetable harvested from the inner core of a certain type of palm tree.

1. Cut each heart of palm into 1-inch pieces. Place in a small bowl. Dice the mango and add it to the bowl, along with the red onion and olive oil. Season to taste with salt and pepper.

2. Using a spoon, mix all the ingredients together to combine.

ROASTED TOMATOES

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 30 minutes

2 (16-ounce) containers cherry

tomatoes

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

This vegan recipe for roasted cherry tomatoes is amazingly easy. All you do is season and shove in the oven to let it work its roasting magic.

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil.

2. Spread the tomatoes on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss the tomatoes