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2. Add the cheese from the salad mix and drizzle with the dressing. Toss gently to combine.

BARBECUE SALAD with RANCH DRESSING

YIELD: 2 servings

PREP TIME: 10 minutes

COOKING TIME: 5 minutes

1/2 (16-ounce) package Trader

Joe’s Pulled Chicken Breast in

Smoky Barbecue Sauce

1/2 (16-ounce) bag Trader Joe’s

Very American Salad

2 Roma tomatoes, diced

1 cucumber, diced

1/2 cup Trader Joe’s Shredded

Smoked Cheese Blend

Trader Joe’s Lowfat Parmesan

Ranch Dressing, as needed

A blend of iceberg lettuce, romaine lettuce, and cabbage is perfect for a barbecue salad.

1. Microwave the chicken according to the package directions.

2. In a medium bowl, place the salad, tomatoes, cucumbers, and cheese. Drizzle with the ranch dressing and toss to combine.

3. Transfer the salad to plates and top with the chicken.

CHICKEN SALAD-STUFFED TOMATOES

YIELD: 2 servings

PREP TIME: 10 minutes

1/2 (12-ounce) container

Trader Joe’s Wine Country

Chicken Salad with Cranberries

and Pecans

1/2 Granny Smith apple,

cut into bite-size pieces

1/2 cup chopped celery

kosher salt and freshly ground

black pepper

4 Roma tomatoes

The apple adds a tartness to this sweet chicken salad and the celery brings a nice crunch, mandatory for any salad, in my book.

1. In a small bowl, stir together the chicken salad, apple, and celery. Season to taste with salt and pepper.

2. Cut the top 1/4 inch off each tomato. Hollow out each tomato and fill with chicken salad.

ANTIPASTO SALAD

YIELD: 2 servings

PREP TIME: 10 minutes

1/2 (8-ounce) package

sopressata salami

1 (14-ounce) can artichoke

hearts, drained

1 (8-ounce) jar Trader Joe’s

Dolmas

1 (12-ounce) jar Trader Joe’s

Giant White Beans

kosher salt and freshly ground

black pepper

The word antipasto refers to the traditional first course of an Italian meal, which includes a platter of cured meats, artichokes, olives, and cheeses.

1. Cube the salami into bite-size pieces. Place in a medium bowl.

2. Cut the artichoke hearts and the dolmas in half. Add to the bowl with the salami. Add the entire jar of beans to the bowl, stirring to combine. Season to taste with salt and pepper.

GREEK PASTA SALAD

YIELD: 4 servings

PREP TIME: 10 minutes

COOKING TIME: 5 minutes

1/2 teaspoon kosher salt, plus

more for boiling the pasta

2 (10-ounce) packages Trader

Joe’s Perline Pasta and Prosciutto

juice of 1 lemon

1/3 cup olive oil

1/2 teaspoon dried oregano or

dried thyme (optional)

1/4 teaspoon freshly ground

black pepper

1 pint grape tomatoes

1 cucumber, peeled and chopped

into bite-size pieces

1 1/2 cups Trader Joe’s

Marinated Artichokes, cut into

bite-size pieces

1/3 cup Trader Joe’s Feta Cheese

with Mediterranean Herbs

This pasta salad can be eaten warm, cold, or at room temperature. It’s easy to whip up and will please a crowd without costing a ton of cash.

1. Bring a medium pot of salted water to a boil over high heat. Cook the perline pasta until al dente (see page 153), 2 to 3 minutes. Drain the pasta in a colander.

2. Meanwhile, in a large bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.

3. Add the pasta to the bowl with the dressing, along with the tomatoes, cucumber, and artichoke hearts. Stir with a large spoon. Taste and adjust the seasonings with salt and pepper, as needed. Top with the cheese.

CHAPTER 3

SOUPS

To break it down plain and simple, soup just makes me happy. In my world, there’s nothing more comforting than slurping a bowl of homemade soup. Most complaints about making soup are about it being too time-consuming. Not so with these recipes, thanks to Trader Joe’s easy ingredients. And words cannot even describe my love for Trader Joe’s Savory Chicken Concentrate. It takes up so little room in the cabinet compared to its equivalent of chicken broth cans. As long as you’re stocked with these little packets, homemade soup in minutes is within reach.

It’s worth noting that for an avid