If you’re like me, you’re trying to spend less time in the grocery store (and in the kitchen), and more time outside enjoying these final weeks of summer. That’s what makes these Trader Joe’s dinners so brilliant: you get to do all your grocery shopping in one place, and once you get home, dinner comes together with five ingredients or less. From a family-sized grilled cheese to loaded sheet pan nachos, these veggie-packed dinners will please everyone you’re feeding.
5 Snapshot Recipes for Easy Vegetarian Trader Joe’s Dinners
The Ultimate Grilled Cheese
Heat the oven to 400ºF. Grate 5 ounces Cheddar & Gruyère Mélange Cheese and slice 1 loaf Focaccia with Tomato and Parmesan in half horizontally. Sprinkle the cheese onto the bottom half of the loaf and spread 2 tablespoons Zhoug Sauce onto the cut side of the top half. Close the two halves together and bake on a baking sheet until the cheese is fully melted, about 15 minutes. Let the loaf cool for 2 minutes. Meanwhile, mix together one of Trader Joe’s salad kits. Slice the loaf crosswise into 4 sandwiches and serve with the salad.
Cauliflower Gnocchi with Brown Butter and Sage
Cook 2 bags Frozen Cauliflower Gnocchi on the stovetop according to package instructions. Melt 5 tablespoons unsalted butter in a large, heavy-bottomed pan over medium-low heat. Swirl the butter around the pan constantly until it begins to foam and has a nutty fragrance, 2 to 3 minutes. Reduce the heat to low. Add 5 ounces baby spinach, 10 fresh sage leaves, and 1 teaspoon kosher salt. Cook until the spinach is wilted. Add the cooked gnocchi and toss to combine. Sprinkle with 1/4 cup grated Parmesan cheese.
Cheesy Artichoke Rice Bake
Heat the oven to 400ºF. Cook 1 cup Trader Joe’s Jasmine Rice from Thailand according to package directions. Meanwhile, place 1 bag Frozen Artichoke Hearts and 3 tablespoons water in a large microwave-safe bowl. Cover and microwave until the artichokes are thawed and mostly warmed through, about 2 minutes. Use a clean kitchen towel to press out most of the moisture, then coarsely chop the artichokes. Grate 8 ounces Mild Wisconsin Cheddar Cheese. When the rice is almost ready, bring 1 cup whole milk to a simmer in a small saucepan over medium heat. Remove from the heat, add 1 1/2 cups of the cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until the cheese is fully melted.
When the rice is ready, transfer to the large bowl. Add the artichokes, cheese sauce, and 1/2 teaspoon kosher salt, and stir to combine. Transfer to an 8×8-inch baking dish. Sprinkle with the remaining 1/2 cup cheese, and bake until the cheese is golden-brown and bubbling on top, 15 to 20 minutes. Let cool 5 minutes before serving.
Corn and Black Bean Sheet Pan Nachos
Heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. Drain but don’t rinse 1 can Organic Black Beans. Place the beans in a small saucepan and add 1/2 teaspoon kosher salt. Cook over medium heat, stirring occasionally, for 5 to 6 minutes. Arrange half of a bag of Organic Blue Corn Tortilla Chips on the baking sheet in an even layer. Sprinkle with 1/3 package Shredded Pepper Jack Cheese Blend (about 1 cup). Top with the remaining tortilla chips and sprinkle with another 1 cup of the cheese. Spoon the black beans over the nachos and sprinkle with the remaining cheese. Bake until the cheese is melted, about 7 to 9 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium heat until shimmering. Add 2 cups Frozen Roasted Corn and cook until warmed through, 6 to 7 minutes. Sprinkle the corn and drizzle Trader Joe’s Hatch Valley Salsa over the nachos before serving.
Frozen Green Foursome and Goat Cheese Frittata
Heat the oven to 350ºF. Heat 2 tablespoons olive oil in a 12-inch cast iron or oven-safe nonstick skillet over medium heat until shimmering. Add 1 (16-ounce) bag Frozen Green Vegetable Foursome and cook until warmed through, 5 to 6 minutes. Meanwhile, place 12 large eggs, 1/4 cup heavy cream, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.
Spread the vegetables in the pan into an even layer, pour in the egg mixture, and then crumble 3 ounces Chèvre on top. Let cook undisturbed until the edges begin to set, 1 to 2 minutes. Transfer the skillet to the oven and bake until the eggs are fully set, 15 to 18 minutes. Let cool in the pan for 5 minutes before cutting into wedges and serving.
More Trader Joe’s Recipe Ideas:
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