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INGREDIENTS

1 (32-ounce) box Trader Joe's Creamy Tomato Soup

1 (16-ounce) package Trader Joe's frozen Outside-In Stuffed Gnocchi

2 cups baby spinach

Olive oil

Freshly ground black pepper

INSTRUCTIONS

Heat the soup in a Dutch oven over medium heat until simmering. Add the gnocchi and cook until tender, 8 to 10 minutes. Stir in 2 cups baby spinach and cook until just wilted, about 30 seconds. Ladle into bowls and top with olive oil and cracked black pepper.

#trader joes #recipes #easy meals

Charred Corn Salad with Avocado, Tomato & Mozzarella

4 ears fresh corn

1 Tbsp. unsalted butter

½ medium red onion, thinly sliced

1 pint cherry tomatoes

1 cup fresh mozzarella pearls

2 Tbsp. chopped fresh cilantro

1 tsp. black pepper

1 Tbsp. lime zest plus 3 Tbsp. fresh juice (from 2 large limes), divided

1½ tsp. kosher salt, divided

1 ripe avocado

1. Preheat a grill to high (450° to 500°). Using tongs, carefully place corn on oiled grill grates (alternatively place on top of open flame on your gas stove). Grill, uncovered, rotating corn about every minute, until evenly charred all over, about 10 minutes. Set corn aside to cool.

2. Melt butter in a skillet over medium heat. Add onion slices; cook, stirring often, until tender and translucent, 6 to 8 minutes. Transfer onion to a plate to cool, about 5 minutes.

3. Carefully cut corn kernels from the cobs. Slice cherry tomatoes and mozzarella pearls in half. Toss together corn, tomatoes, mozzarella, onion, cilantro, pepper, lime zest, 2 tablespoons of the lime juice and 1 teaspoon of the salt in a medium bowl. Cover, and chill about 1 hour before serving.

4. Just before serving, cut avocado into small cubes. Gently stir in avocado and remaining 1 tablespoon lime juice and ½ teaspoon salt.

Serves: 6

Active time: 35 minutes

Total time: 1 hour, 45 minutes

Peach Soup

6 cups of ripe peaches, peeled and chopped

1 cup cucumber, peeled and seeded, chopped

1 cup yellow pepper, seeded and chopped

3 tablespoons honey

1/2 cup white balsamic vinegar

1/2 cup extra virgin olive oil

1/4 cup fresh basil, chopped

Salt & pepper

In a bowl, toss peaches, cucumber, pepper, honey, balsamic and olive oil and marinate at least an hour.

With a hand blender, purée all ingredients until smooth. Add basil, and then salt and pepper to taste!

Potato Corn Chowder

Ingredients

10 small potatoes washed, diced, and steamed (leave peel on if organic)

1 cup frozen or fresh corn

2 stalks celery washed and diced

1 large onion chopped coarsely

4 cloves fresh garlic chopped finely

2 tbsp dehydrated onion

1 tbsp dried dill

2 tsp kosher salt

1 tsp ground black pepper

6 cups water

Olive oil for sauteing

Instructions

In a large pot over low flame, add 1 tbsp olive oil and chopped onions. Sautee onions until almost wilted.

Add in the chopped celery and saute until the onions are caramelized and the celery is softened. Add more oil if needed.

In the same pot, add the water, dehydrated onion, garlic, dill, salt, and pepper, and raise the flame to medium.

Simmer for about 10 minutes and then add the steamed potatoes and corn. If you have any pre-cooked meat on hand, like shredded chicken or WLC compliant sausage, you can add that here, too.

Simmer for about 10 more minutes and serve hot.

Sweet Lentil Porridge

Ingredients

3/4 cup red lentils

1 cup water

Juice of 1 lemon

1/4 cup almond milk

2 tablespoons stevia

1/2 tsp organic coconut extract

1 small frozen banana

1/2 cup frozen mango pieces

1 small carrot cut into chunks

Large chunk of fresh ginger cut in half

Instructions

Rinse lentils and put into a rice cooker. (If you don’t have a rice cooker, don’t worry — see the note below.)

In a blender, add 1/2 cup of water, the frozen banana, mango pieces, carrot chunks, stevia, and ginger. Pulse to a nice smooth consistency.

Add this mixture to the lentils, then pour over the remaining 1/2 cup water, lemon juice, almond milk, and coconut extract. Stir until well combined. Add a little more water if necessary.

Turn the rice cooker to the “porridge” setting and push the “cook” button.

Once the porridge is cooked, serve with a little unsweetened coconut and some chopped walnuts, and almond milk if desired.

Recipe Notes

If you do not have a rice cooker, you can still make this dish! Just cook it on the stove-top. Bring the mixture to boiling, then turn down to a low simmer, cover, and cook for about 15 minutes.

Spaghetti Squash Dinner

Ingredients

1 jar spaghetti sauce (no sugar, etc added)

1 medium spaghetti squash

1 pound ground beef

Salt and pepper

Instructions

Cut ends off spaghetti squash. Cut squash in half lengthwise. Scoop out seeds with a spoon. Place both halves in baking dish and cover with plastic wrap. Microwave for 10 minutes.

While squash is cooking, brown ground beef in frying pan. Season with salt and pepper to taste.

Carefully remove hot squash from roasting pan. Let cool or rinse under cold water until cool. Use a fork to shred the cooked squash into a bowl.

Top with cooked ground beef.

Pour desired amount of spaghetti sauce on top.

Eggs - Different Ways

Tour the World with Your Eggs

Did you know scrambled eggs can be your passport to international cuisine? It’s true.

Add a quarter teaspoon of each of these ingredients to your eggs after you add the salt and pepper. For juice ingredients, wait until the very end when you serve the eggs and squeeze on top.

Italy: oregano, basil, olive oil

Southern Italy: olive oil, garlic, parsley, anchovy

Northeast Africa: powdered garlic, ground cumin, mint

Middle East: dried parsley, lemon juice

Mexico: lime juice, chili

India: curry

Northern India: cumin, garlic, ginger

Greece: olive oil, lemon juice, oregano

Hungary: onion, lard, paprika

Nepal: ginger, chili, lime juice

Thailand: fish sauce, curry, chili

Vietnam: fish sauce, lemon

Laos: fish sauce, coconut oil

China: tamari, scallions, ginger

Add Sauce

It might seem like cheating, but topping with your favorite WLC compliant sauce is an easy way to spice things up. (Just be sure to read the labels for sneaky ingredients…or make your own!) Here are some suggestions:

Ketchup

Steak Sauce

Hot sauce

Sri Racha

Fish Sauce

Peanut Sauce

Green Salsa

Red Salsa

Pico de Gallo

Guacamole

Mole

Chimichurri

Pesto

Hollandaise

White Gravy

Sausage Gravy

Insert your favorite sauce here – I don’t judge.

Fetch a Bigger Plate

Transform your eggs from a side to the main course. Try out these nine scrambles.

Akoori: 4 large eggs / 2 medium onions / 2 Tablespoons chopped green coriander / 2 chopped green chilies / 1 tomato – chopped / 1.5 teaspoons salt / 3 Tablespoons butter

American Scramble: 2 large eggs / 1 Tablespoon chopped tomato / 1 Tablespoon chopped onion / 1 Tablespoon chopped bell pepper

Burger Scramble: 3 large eggs / quarter pound ground beef / 2 Tablespoons cooked onion – minced fine

Lox Scramble: 3 eggs / smoked salmon slices cut into ½ in pieces / 1tsp fresh chives

BLT Scramble: 3 eggs / 2 slices cooked bacon / ¼ cup cubed tomato / 1 Tbsp sliced green onion

BLT Deluxe Scramble: same as above + ½ avocado cubed

Italian Scramble: 3 eggs / quarter pound Italian sausage / ¼ cup cooked onion chopped / ¼ cup cooked green pepper chopped / ¼ teaspoon oregano / ¼ cup diced tomato

Hearty Scramble: 3 eggs / ¼ cup diced ham / ¼ cup cooked onion chopped / ¼ cup cooked green pepper chopped

Mexican Scramble: 3 eggs / ¼ cup cooked onion chopped / ¼ cup cooked green pepper chopped / ¼ cup cooked onion chopped / 1 Tbsp cilantro to garnish

Breakfast Frittata

Ingredients

1.25 cups diced butternut squash

1/2 cup Swiss brown mushrooms sliced

2 cloves garlic chopped

1 cup fresh tomatoes diced

1/2 cup broccoli florets

1/2 zucchini diced

4 oz shredded chicken breast already cooked (optional)

7 eggs

1 tbsp smoked paprika

Salt and pepper to season

1 tbsp olive oil plus extra for baking the squash

Instructions

Preheat oven to 400 degrees Fahrenheit.

Oil the baking tray, and place the diced butternut squash on it. Sprinkle with smoked paprika and bake for 15 minutes. Then remove the butternut squash from the oven and set aside, leaving the oven on.

Heat an oven-proof deep pan on medium to high heat, add the olive oil and garlic, and fry until fragrant. Careful not to burn, or you will have a bitter taste.

Add the mushrooms and broccoli florets and fry until the mushrooms are brown and the broccoli has a slight char.

Add the tomatoes and zucchini and fry until the tomatoes break down.

Add the shredded chicken breast and the reserved pumpkin. Season with salt and pepper.

Crack the eggs into a bowl, and beat them with a fork until combined. Pour it over the mixture and allow the bottom of the frittata to brown on the stove for 5 minutes.

Place the pan into the oven and bake for 5-7 minutes, until you get a nice golden brown top.

Serve and enjoy with your morning cuppa.

Baked Egg & Avocado

Ingredients

1 avocado

2 eggs separated into eggs and whites

Olive oil

Salt

Cayenne

Instructions

Preheat your oven to 350 degrees.

Cut your avocado in half and pull out the pit. My favorite way to do that is to give it a good karate chop with my chef’s knife and pop it out.

You’re going to want to scoop out a little more avocado than the pit makes room for. It’s a tiny place to put an egg, so make it comfortable.

Season the avocado with some salt.

Now, we separated the egg because the whole thing is not going to fit in the avocado, so start with the yolk (that’s the best part anyway). Place the yolk in the pit you made and spoon in a little egg white to fill it up the rest of the way. Repeat with the other half of the avocado and the other egg (you will have some white left over, but you can use that to make meringue or scrambled egg white omelets).

Drizzle the eggs with olive oil, season with salt, and dust with cayenne.

Put the two avocado halves in a pan (it helps to make a little nest for each out of foil to keep them sitting evenly) and bake for about 15 minutes. You should check after 10 or 12, but it may take a little longer. When the whites have become solid, they’re done!

Egg Muffin on the go

Ingredients

4 eggs

4 egg whites

1/2 cup organic unsweetened Greek yogurt or almond milk

1 cup chopped mushrooms

1 cup mix of chopped zucchini and chopped spinach

1/2 cup chopped onion

Instructions

Preheat oven to 385 degrees Fahrenheit.

Add onion to a pan coated with coconut oil and cook on medium heat until softened.

Add mushrooms, zucchini, and salt and pepper to taste. Cook until softened.

Meanwhile, combine eggs, egg whites, and yogurt/almond milk in a bowl and beat thoroughly.

Add your cooked vegetables to your egg mixture.

Pour into muffin trays two-thirds of the way to allow for room to rise.

Bake for 20 minutes.

Recipe Notes

This recipe is compliant on Lifestyle if you choose to use unsweetened yogurt and Performance if you choose almond milk.

Smitten Kitchen’s Pizza Beans

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 celery stalks, diced

1 large or 2 regular carrots, diced

Salt and freshly ground black pepper or red pepper flakes

2 large garlic cloves, minced

¼ cup dry white or red wine (optional)

4 ounces curly kale leaves, chopped or torn

2 ¼ cups crushed tomatoes (28-ounce can minus 1 cup; reserve the rest for another use)

1 pound cooked firm-tender giant white beans

Up to ¾ cup vegetable broth

½ pound mozzarella, coarsely grated

⅓ cup grated Parmesan

2 tablespoons roughly chopped fresh basil, for garnish

Directions

Heat the oven to 475 degrees. In a 2 ½-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery and carrots.

Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick, add up to ¾ cup broth, ¼ cup at a time. Simmer the mixture together over medium heat for about 10 minutes, adjusting the seasonings as needed.

If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, continue.

Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. Finish with basil.

Slow cooker mac and cheese is easy to assemble and is a creamy, comfort food for weeknight dinners or potlucks.

Chia Breakfast Pudding

Ingredients

3 Tbsp chia seeds

1/2 cup + 2 Tbsp non-dairy milk such as almond or coconut milk

1/2 banana sliced

1/4 cup blueberries

2 Tbsp walnut pieces

1/4 tsp ground cinnamon

Instructions

Mix the chia seeds and non-dairy milk in a small container or bowl, and set it in the fridge for several hours or overnight.

After the mixture has soaked, remove it from the fridge. The soaked chia should have a gelatinous texture.

Layer the chia pudding into a glass or bowl with the nuts, bananas, and blueberries.

Sprinkle with ground cinnamon and serve.

#fast prep

Recipe: Rosemary olive oil cake from the cookbook Family by Hetty McKinnon.

Indian-style Dry Fried Green Beans

These flavorful green beans can be served as a side dish, along with a protein of choice, for a complete meal.

Category Side Dish, Vegan, Vegetables, Vegetarian Compliance Level Kickstart, Lifestyle, Performance Cook Time 10 minutes Total Time 10 minutes Servings 4 Author Tulika VenugopalIngredients

12 ounces chopped green beans I use frozen; fresh also works great

1 tablespoon clarified butter or substitute avocado oil

1 teaspoon mustard seeds

8-10 curry leaves optional

1/8 teaspoon turmeric powder

1/4 teaspoon cumin powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

For frozen green beans: allow 2-3 minutes for the beans to thaw in the pan prior to moving onto the next step.

Heat a large skillet on the stove over medium-high heat. Place 1 tablespoon of clarified butter into the skillet and once it melts, add the mustard seeds.

When the seeds begin to pop, add the curry leaves. Give it a quick stir with a spoon or spatula, and then add the green beans before stirring everything together again.

Add the turmeric powder, cumin, salt, and pepper and stir to combine.

Turn the heat down to medium-low. Cook the beans for 7 more minutes, stirring frequently to avoid burning or sticking.

The easiest carnitas you will ever make right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness! Have you joined The Walking Dead fan club yet? The season premier is on Sunday night and they've been playing every single episode from start to finish on AMC...

#pork

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