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3. Stir the mayonnaise mixture together, then add the chicken chunks and stir to combine.

ROASTED CHICKEN with LEEKS and APPLES

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 35 minutes

1 tablespoon canola oil

4 pieces Trader Joe’s Organic

Free Range Chicken Boneless

Thighs

1/2 teaspoon kosher salt, or

more

1/4 teaspoon freshly ground

black pepper, or more

1 (6-ounce) package Trader Joe’s

Trimmed Leeks, cut in half

lengthwise, then crosswise into

1-inch pieces

1/2 (16-ounce) bag Trader Joe’s

Sliced Apples

1 tablespoon unsalted butter,

cut into small pieces

Apples are known to improve cognitive function—as if you need an excuse to add more apples to your diet.

1. Preheat the oven to 400°F.

2. In a medium oven-safe skillet, heat the oil over medium-high heat until shimmering.

3. Season the chicken thighs with salt and pepper. Add the chicken to the oil and cook just 2 to 3 minutes, letting the bottom sides of the chicken brown.

4. Remove the chicken from the skillet. Add the leeks and apples to the skillet and place the chicken pieces on top. Scatter the butter over and transfer the skillet to the oven. Bake for 30 minutes, stirring once halfway through. Cut into the thickest chicken piece to determine that it’s no longer pink. Adjust the seasoning with salt and pepper, as needed.

LENTILS with CHICKEN SAUSAGE

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

1 (12-ounce) package frozen

Trader Joe’s Curried Lentils on

Cumin Flavored Basmati Rice

2 teaspoons canola oil

1/2 (14-ounce) package Trader

Joe’s Mango Chicken Sausage

(2 1/2 sausages)

juice of 1/2 lime

Lentils will give you a good supply of glucose, which powers the body with sustained energy through the day.

1. Pierce a few holes in the plastic over the curried lentils and rice and microwave on high until hot, 3 to 4 minutes.

2. Cut the sausage into bite-size slices.

3. In a medium skillet, heat the oil over medium-high heat until shimmering. Add the sausage and cook until browned, 3 to 5 minutes.

4. Transfer the lentils and rice to a large bowl. Add the lime juice, stirring to combine, then add the sausage.

CHAPTER 10

SPECIAL OCCASIONS

Let’s face facts: You’re busy in college and don’t want to devote a ton of time to cooking. That’s why most of the recipes in this book lean toward the quick-and-easy side of things.

But sometimes, just sometimes, you want to cook a little something special. Maybe you’ve worked hard all week through a slew of tests and deserve a special Saturday dinner. Or you’re hosting your first dinner party, having a romantic date, or just want something a little fancy.

These recipes deliver on your occasional need to take dinner to the next level. Don’t worry—they’re still on the easy side. But they’ll taste like you’ve been slaving for hours.

EGGPLANT PARMESAN LASAGNE

YIELD: 4 servings

PREP TIME: 15 minutes

COOKING TIME: 65 minutes

1 (15-ounce) container Trader

Giotto’s Traditional Fresh

Ricotta

1 large egg

1 cup Trader Joe’s Grated

Parmigiano-Reggiano cheese, or

more (optional)

1 (16-ounce) box frozen Trader

Joe’s Eggplant Cutlets

1 (25-ounce) jar Trader Giotto’s

Organic Tomato Basil Marinara

8 Trader Joe’s Italian Lasagna

Noodles No Boiling—Oven Ready

Take a few Trader Joe’s ingredients, mix them together, and voilà—you have an impressive dinner either to serve when guests come over or to take to a potluck.

1. Preheat the oven to 375°F.

2. In a medium bowl, stir together the ricotta, egg, and Parmigiano-Reggiano, if using.

3. In a small baking dish, start assembling the lasagne: Arrange 4 to 5 eggplant cutlets in the bottom. Top with one-third of the tomato sauce and 2 lasagna noodles.

4. Next, layer one-half of the ricotta mixture and 2 more lasagna noodles on top. Arrange a second layer of 4 to 5 eggplant cutlets in the dish, then one-third of the tomato sauce and 2 more lasagna noodles.

5. Add the remaining one-half of the ricotta mixture and top with the remaining 2 lasagna noodles.