Trader Joe's MUST haves!

Whether you are a regular TJ's shopper or not, I am providing a list of my favorite foods from my FAVORITE grocery store! These items are not usually things that you would just pick off of the shelf, but I can assure you that you will not be disappointed!

...here we go!

This makes the perfect lunch for those days when you just can't make it out of bed in time to get it together! (I usually have 2 boxes in my freezer at all times!)

Perfect combination of Sweet, Spicy & Nutty!! ...snack time!

Hostess with the mostess! ...for those days when you have unexpected visitors! Keep a jar of this in your fridge at all times! Serve over a block of cream cheese with crackers! (Your guests will be impressed!)

Okay, so these are my GUILTY pleasure. They may not be perfectly healthy but they are better for you than normal potato chips! (And if you are a major potato chip addict like myself (& can't eat a turkey sandwich without them), you won't feel as bad consuming these delicious chips!)

...easiest dinner ever! Cook some diced chicken in a pan, microwave brown rice and pour teriyaki sauce or yellow thai curry sauce(below) on top! BAM, you have a FAST & healthy din din. (...throw in some veggies too, if you have 'em! )

Cook diced chicken in a pan. When thoroughly cooked, add stir fry veggies (in refrigerated section) and sauce over the chicken. Cook until veggies are tender and serve over *microwaveable brown rice (above).

MINI ICE CREAM CONES!! Need I say more?? They come in Vanilla and Chocolate!

Delicious on literally EVERYTHING. Meat, eggs, garlic bread, salad, etc. **Oh and did I mention that it is salt-free?? :)

There you go! Obviously there are many more things that I absolutely love from TJ's, but these are a few of the main things on my shopping list! Enjoy.

Quick & Easy lunches to go!

Are you headed to graduate school, work or college and refuse to eat out every day for lunch? Not only will it save you some room in the wallet, it is also much healthier to prepare your own lunch! (smaller portions and more health conscious) Here are some easy ideas!

Shredded BBQ Chicken Sandwich
1 chicken breast (will make 2 sandwiches...if you want lunch for the whole week, throw in another one!)
Your favorite BBQ sauce (I am a big fan of TJs BOLD sauce!)
Salt & Pepper to taste--maybe even a little cayenne pepper if you like a kick!
Cheddar cheese slices
Whole Wheat Sandwich thins

1. Poach chicken breast in a medium saucepan for 15-20 mins, depending on its size. (If frozen, maybe a little longer. Ideally, the chicken breast should be white in color and cooked all the way through.)
2. When cooked, run under cool water and shred the chicken using 2 forks.
3. Spoon sauce over chicken and mix thoroughly, add spices as desired.
4. Put a few spoonfuls of BBQ Chicken on the sandwich thin with a slice of cheddar cheese.

Voila! You have got a delicious sandwich on your hands. It tastes great cold but if you have access to a microwave at work, pop it in for 30 seconds to melt the cheese. (This is much more exciting than the average turkey and cheese sandwich.)

***Place leftover shredded chicken in a Tupperware and keep it in the fridge until the next morning (or whenever you pack your next lunch)!

Pack some pop chips, your favorite fruit and some pickles on the side! :)

Basic Chicken Salad Sandwich
1 chicken breast
light mayo
green onions
salt & pepper to taste
Your favorite cheese
Whole Wheat Sandwich Thins

1. Poach chicken breast in a medium saucepan for 15-20 mins, depending on its size. (If frozen, maybe a little longer. Ideally, the chicken breast should be white in color and cooked all the way through.)
2. When cooked, run under cool water and shred the chicken using 2 forks.
3. Add mayo, onions, salt & pepper to the shredded chicken and combine.
4. Spoon over sandwich thin and add a slice of your favorite cheese!

**Save the rest in a Tupperware until the next lunch! ...Usually lasts for about 3-4 days.

Greek Couscous
1 package of Couscous
1/4 cup cherry tomatoes; sliced in half
1/4 cup cucumbers; thinly diced
Green onions--to taste
1/4 cup Feta cheese (Or more, if you love it!)
4 tablespoons olive oil --more or less, to taste.
1 tablespoon dill
1 tablespoon TJ's 21 salute OR Mrs. Dash salt-free Original blend
Salt to taste
1 lemon; juiced (Only use half of the lemon when you prepare it, bring a slice to go and squeeze before eating.)

1. Prepare Couscous as directed on box.
2. Add the ingredients above and mix thoroughly.
3. Bring a lemon slice to work and squeeze on top before eating!
**Should make enough for 2 or 3 lunches! :)

Hummus & Veggie Pita Sandwich
Whole Wheat Pita Bread
Your Favorite Hummus
Cucumbers; sliced
Cherry tomatoes; sliced in half
Purple Onions
Feta Cheese
Lemon Juice
Salt to taste
***If you have some leftover chicken on hand, throw it in there as well!

Slice round pita in half and carefully pull apart to make 2 pockets. Spread hummus and add veggies, Feta, lemon juice and salt. Wrap pita pockets tightly in foil so that the ingredients do not fall out during transportation.

These are just a few ideas! & don't forget your healthy snacks throughout the day... (Greek yogurt, cottage cheese, almonds, apples, etc.)

Cauliflower Cheddar Gratin

...Thank you Grandma, for this fabulous recipe! <3

Ingredients:
3 lbs cauliflower (1 large head) cut into 1.5- 2inch florets
1/2 stick butter (split into 2 tablespoon amounts)
1 1/2 cup 1% milk
6 oz vermont white cheddar;finely grated
1/2 cup finely chopped green onions
1/2 tsp salt
1/2 tsp pepper
20 saltine crackers
2 Tbsp. drained bottled horseradish

Directions: Preheat oven to 450 degrees
1. Spray a shallow baking dish with non-stick cooking spray.
2. Cook the cauliflower in a pan of boiling salted water until tender. (About 6-8 mins)
3. Drain cauliflower well in a colander and transfer to the baking dish.
4. While the cauliflower is boiling, melt 2 Tbsp. butter in a saucepan over moderately low heat and whisk in flower. Cook roux (dough-like substance) for 3 minutes.
5. Add milk in a slow stream, whisking, and bring to boil, whisking frequently.
6. Reduce heat and simmer sauce, whisking occasionally for 8 minutes.
7. Remove from heat and add grated cheese, green onions, salt and pepper, whisking until cheese melts.
8. Pour cheese sauce over cauliflower and stir gently to combine.

**If you cook this portion earlier in the day, add topping right before baking so that it does not get mushy in the refrigerator.

Topping:
1. Coarsely crumble saltines in a bowl.
2. Heat remaining 2 Tbsp. butter in a small saucepan, then remove from heat and stir in horseradish.
3. Pour over crumbs and toss to coat.
4. Sprinkle crumb topping evenly over cauliflower.

Bake gratin until topping is golden brown, about 10-12 minutes.

Trust me, this recipe will replace ANY potato dish from this day forward!
***Serve with BBQ chicken, coleslaw, baked beans, etc.

Old Bay Style Buffalo Wings

...Okay, so even though these are anything BUT healthy, with football season coming up, I figured that it would be fitting to put this recipe on my blog!

Ingredients:
2 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon Old Bay seasoning (I substituted with Trader Joe's 21 Salute Seasoning--either will work perfectly!)
2 pounds chicken wingettes and drumettes (sometimes these are sold separately)
2 1/2 tablespoons Frank's Red Hot Sauce
2 tablespoons butter; melted
2 tablespoons Worcestershire sauce
Cooking spray

Directions: Preheat oven to 500 degrees
1. Line a large baking sheet with foil and spray with cooking spray (preferably vegetable oil).
2. In a large bowl, mix the flour, salt and seasoning. Then add the chicken and toss to coat.
3. Spread the chicken on the prepared baking sheet in a single layer and spray with vegetable oil (cooking spray).
4. Roast the chicken for 45 minutes turning once at the halfway point. --make sure they are browned and crispy!
5. In a bowl, toss the chicken with the hot sauce mixture and serve!

Serve with ranch or blue cheese dressing, carrot & celery sticks and an ICE COLD beer!

GO *insert favorite football team here*!!! ...Yes, i'm a nerd. ;)

OR if you want to make a meal out of it, serve with a Wedge Salad & Tater Tots!

Wedge Salad:
Wedge of iceburg lettuce
Crumbled Bacon
Tomatoes
Green or purple onion
Shredded cheddar or blue cheese
Ranch or Blue Cheese dressing

Tater Tots: Coat pan with cooking spray and prepare as directed on bag.(Make sure they are GOLDEN brown, usually takes about 5-8 minutes longer than directed.)
**I put them in the oven when I turned the wings at the halfway point. (Move the wings to the bottom shelf and put the Taters on top!)
--> When they are removed from the oven, let cool for 1 minute and toss in olive oil, fresh garlic and parmesan cheese. (Delish! Thanks Dad and Carla for the tater recipe!)

Classic *Healthy* Banana Bread

...Substitute plain low-fat yogurt for oil and it is only 187 calories for one big slice! I don't know about you, but I like the sound of that!

Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
cooking spray

Preparation: Preheat oven to 350 degrees
1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine the flour, baking soda and salt; stir with a whisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. (About 1 min)
4. Add the eggs, 1 at a time, beating after each addition.
5. Add banana, yogurt and vanilla and beat until well blended.
6. Add flour to mixture; beat at a low speed until moist.
7. Spoon batter into a greased loaf pan.
8. Bake at 350 degrees for 1 hour or until a knife is inserted and comes out clean. (I SLIGHTLY underbake it so that it is on the moist side--but every oven is different, so you can make the call!)

Let cool & enjoy this healthy treat!!!

Chorizo Mushroom Queso Dip

...courtesy Rachael Ray.

Ingredients:
1/2 tablespoon extra-virgin olive oil
1/2 pound Spanish or Mexican Chorizo, diced--or removed from casings and crumbled
1/2 pound mushroom caps, quartered
1 pound mexican melting cheese or Monterey Jack or Pepper Jack cheese, diced
1 bag corn tortillas --soft or chips
2 scallions, thinly sliced

Directions: preheat oven to 375 degrees F
1. heat olive oil in a skillet over medium-high heat.
2. Add the chorizo and saute until browned, drain fat.
3. Stir in the mushrooms and cook until tender --6-7 mins.
4. Transfer to small baking dish, top with cheese and bake until bubbly.
5. Remove from oven, garnish with scallions and serve with tortillas or chips.

...Compare to Queso Fundido at Mexican Restaurants! (One of my favorites!)