Chili Cornbread CasseroleJanine Weston (demo)
1 box Trader Joes cornbread mix
2 cans chili (regular or vegetarian)
1 can black beans (drained)
1 bag Fritos corn chips (optional)
2 cups grated cheese (optional)
1 4oz can sliced olives
2 cans chili (regular or vegetarian)
1 can black beans (drained)
1 bag Fritos corn chips (optional)
2 cups grated cheese (optional)
1 4oz can sliced olives
Start with 1 box Trader Joes cornbread mix. Mix according to directions on the box, pour in a lightly greased 9x13 casserole dish and bake at 350 for 15-20 minutes.
While the cornbread is baking, stir together:
2 cans chili
1 can black beans (drained)
2 cans chili
1 can black beans (drained)
Pour above mixture over cornbread and bake for another 15 minutes
Finally, sprinkle the following on top and heat for 5 minutes:
1 Fritos corn chips
2 cups grated cheese
1 4oz can sliced olives
1 Fritos corn chips
2 cups grated cheese
1 4oz can sliced olives
Let sit for 5 minutes and serve w/ guacamole!
Peanutty Sesame NoodlesJanine Weston
8oz spaghetti noodles (for gluten-free, use the brown rice spagetti noodles)
Easy Peanutty Sauce (recipe below)
1 C shredded carrot
2 1/2 C peeled and sliced cucumber
2 green onions chopped
1/4 C roasted peanuts, crushed
Cook noodles according to package directions. Drain. Pour Easy Peanutty Sauce over noodles and toss until noodles are evenly coated. Add carrots and cucumber. Toss gently. Top with green onions and crushed peanuts.
Easy Peanutty Sauce
1/4 C Trader Ming's Soyaki or Veri Veri Teriyaki
1/4 C Creamy Salted Peanut Butter
2 tsp Toasted Sesame Oil
1/4 C water
1/4 C Creamy Salted Peanut Butter
2 tsp Toasted Sesame Oil
1/4 C water
Whisk Soyaki, peanut butter, and sesame oil until blended. Add water and mix well.
Prep time: 10 minutes
Hands-off cooking time: 10 minutes
Serves: 4-6
Hands-off cooking time: 10 minutes
Serves: 4-6
Tortellini and Chicken Sausage SoupJanine Weston
1 C dry Tortellini with Pesto or Mixed Cheese Filling
2 pre-cooked Mushroom Asiago Gourmet Chicken Sausages, cut into 1/2-inch slices (or other variety)
1 14.5oz can Organic Fire Roasted Whole Tomatoes, including juices, or regular canned tomatoes
1 28oz can Rich Onion Soup (or vegetable stock)
2 C water
3 C frozen Greens with Envy, or other greens such as frozen spinach or green beans
Grated or shredded Parmesan cheese
2 pre-cooked Mushroom Asiago Gourmet Chicken Sausages, cut into 1/2-inch slices (or other variety)
1 14.5oz can Organic Fire Roasted Whole Tomatoes, including juices, or regular canned tomatoes
1 28oz can Rich Onion Soup (or vegetable stock)
2 C water
3 C frozen Greens with Envy, or other greens such as frozen spinach or green beans
Grated or shredded Parmesan cheese
Cut tomatoes into bite-size pieces. Mix tomatoes (including juices), onion soup, and water in a large pot. Bring to a boil.
Add tortellini, sausage, and greens. When mixture comes to a boil again, cover, reduce heat to low, and simmer for 17 minutes.
Sprinkle generously with Parmesan cheese and serve immediately.
Add tortellini, sausage, and greens. When mixture comes to a boil again, cover, reduce heat to low, and simmer for 17 minutes.
Sprinkle generously with Parmesan cheese and serve immediately.
Prep time: 5 minutes
Hands-off cooking time: 20 minutes
Serves: 6
TJ’s Pizza
Anne Epperson
Pizza dough in the refrigerator section (near the cheese)
Goat cheese (Silver Goat is my favorite)
Pesto
Piquillo Peppers (chopped)
Artichoke hearts (I use the ones in water) (sliced)
Black Olives (I prefer Kalmata) (pit’s removed and chopped)
Sundried tomatoes (packed on oil) (chopped)
Preheat the oven to 450
Let the dough come to room temperature. The dough is very soft and wet, I generally do not add flour to the dough. Oil a pizza pan, spread the dough to desired thickness or to the edges. Spread the pesto on top, as much or little as you desire, place the sliced artichokes around the pizza dough, and sprinkle on the remaining chopped items. Add the goat cheese, I flake the cheese with a fork and then break it apart as I place it on the pizza.
Note: before I start the prep work, I turn on the oven to get it hot. Use as much or as little to your desired taste. I do all the prep work before stretching the dough. I use 3 piquillo peppers chopped, ½ a can of the artichoke hearts sliced, 8 to 10 kalmata olives chopped, and a tablespoon sundried tomatoes chopped. For the goat cheese, I use between 3 and 4 oz of the Silver Goat log. Now stretch the dough out and add the ingredients.
Bake for 12 minutes or until done.
Hands-off cooking time: 20 minutes
Serves: 6
TJ’s PizzaAnne Epperson
Pizza dough in the refrigerator section (near the cheese)
Goat cheese (Silver Goat is my favorite)
Pesto
Piquillo Peppers (chopped)
Artichoke hearts (I use the ones in water) (sliced)
Black Olives (I prefer Kalmata) (pit’s removed and chopped)
Sundried tomatoes (packed on oil) (chopped)
Preheat the oven to 450
Let the dough come to room temperature. The dough is very soft and wet, I generally do not add flour to the dough. Oil a pizza pan, spread the dough to desired thickness or to the edges. Spread the pesto on top, as much or little as you desire, place the sliced artichokes around the pizza dough, and sprinkle on the remaining chopped items. Add the goat cheese, I flake the cheese with a fork and then break it apart as I place it on the pizza.
Note: before I start the prep work, I turn on the oven to get it hot. Use as much or as little to your desired taste. I do all the prep work before stretching the dough. I use 3 piquillo peppers chopped, ½ a can of the artichoke hearts sliced, 8 to 10 kalmata olives chopped, and a tablespoon sundried tomatoes chopped. For the goat cheese, I use between 3 and 4 oz of the Silver Goat log. Now stretch the dough out and add the ingredients.
Bake for 12 minutes or until done.
Edamame HummusCarolann Wedlund
1/2 pound Trader Joe's frozen shelled edamame, about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
