My friend and I love looking for good finds at Trader Joe’s. She is the master at coming up with great party snacks from there. Here are a couple of recent items I picked up lately. The first is their pesto and quinoa in a jar. I love putting this on chicken or salads. Quinoa is obviously a big thing these days and I enjoy coming up with new recipes that include it. But to pair it with pesto (one of my favs), I have enjoyed this product. The Kale sprouts have been a great new side item for me. I made them for a friend the other night and we both agreed they are a hit. I’m looking forward to digging up some more extra goodies at the Joe’s.
It’s Fall and I love to cook when the weather starts to cool. But there are some days I feel like grabbing something quick. Trader Joe’s always has some great ideas and quick meals that are great for this time of year. I like to grab the Fearless Flyer and come up with some great dishes for dinner.
The theme for summer is light. This is a refreshing light soup that is served cold and is perfect for the hot summer days. Gazpachos are a tomato-based, vegetable soup traditionally served cold, originating in the southern region of Andalucía.
4 cups (one 32 oz carton) creamy tomato soup
2 cups peeled and coarsely chopped cucumber (2 medium cucumbers)
3 tbsp lime juice (juice of 2 limes)
1 green bell pepper, stems and seeds removed
1 cup soup & oyster crackers
1 cup chunky salsa
2 tbsp cilantro
Combine all ingredients in a blender, saving a bit of cilantro or a few cucumber slices for garnish. Purée until smooth. Chill and serve cold. * – You can also make a pesto gazpacho by puréeing the tomato soup, 2 tbsp basil and 1/2 cup raw pine nuts.
1 1/2 cups frozen Mango chunks or frozen Tropical Fruit Trio
Preheat oven to 350 degrees F. Place chicken breasts in a baking dish, cover with salsa, and top with mango chunks (don’t bother thawing). Lightly drape with aluminum foil. Bake for 30-40 minutes or until chicken is done and juices run clear when cut. Be careful not to overcook. Serve over rice.
Toothpicks or kitchen twine (or whatever you can find in your kitchen drawer)
1 tbsp Extra Virgin Olive Oil
1 tsp (each) Dried Oregano, Dried Basil
1 can (28 oz.) Diced Tomatoes & Juice From Can
Combine feta and bacon in a mixing bowl. Place 1/4 cup of the cheese/bacon mixture on the center of each chicken breast. Fold breast over to enclose mixture; fasten with a toothpick or kitchen twine. Heat a large sauté pan and add oil. Heat oil to medium and add stuffed breasts; turn breasts while cooking to brown on all sides. Add tomatoes and seasoning to pan. Lower heat to a simmer; cook about 15 – 20 minutes or until chicken reaches an internal temperature of 165°. Place chicken on a serving platter (remove toothpicks or twine) and spoon tomato sauce over.
3 cups sliced peaches (fresh, frozen or canned, such as jarred peaches in light syrup
1/2 cup blueberries, fresh or frozen
1/4 tsp ground cinnamon (optional)
Preheat oven to 375 F.
Select an 8 x 8-inch square ovenproof dish or a glass 9-inch pie plate for the cobbler. (If you’re feeding a crowd, double the recipe and use a 9 x 13-inch baking dish.) Melt butter right in the baking dish and use it as a mixing bowl.
Add pancake mix, sugar and milk to melted butter. Stir with a fork until just combined. Batter will be lumpy-do not overmix.
Scatter peaches and blueberries evenly over batter. Lightly sprinkle cinnamon evenly on top.
1 box frozen oven ready breaded cod or other breaded fillets
Flour or corn tortillas
3 cup shredded white cabbage
1 ½ tbsp cilantro dressing
1 cup chopped tomato
Fresh cilantro for garnish
Cook fish sticks according to package directions. Place 1 fish sticks in each tortilla. Top with cabbage and drizzle cilantro dressing on top or toss the cabbage with the cilantro dressing. Hit the tacos with a squeeze of lime and top with tomatoes and fresh cilantro.
* – I like to add onions and hot sauce and serve with a summer white wine.