These 3-Ingredient Trader Joe’s Dinners Practically Make Themselves
Trader Joe’s has long been our go-to spot when it comes to affordable ingredients that make for fun and easy meals. Here, we’re turning to their vibrant veggies and quick-cooking proteins for three-ingredient dinners that come together quickly. These simple meals star some of Trader Joes’ best ingredients for summer, like frozen kale gnocchi, quick-cooking farro, and green goddess dressing. Give one a try tonight.
5 Snapshot Recipes for Impossibly Easy Trader Joe’s Dinners
- The ingredients: Each recipe calls for just three ingredients from Trader Joe’s. We assume that you have olive oil, kosher salt, and pepper on hand, so they are not included in the ingredient list.
- The serving size: Each recipe serves 4 people.
More Easy Trader Joe’s Dinner Ideas
Sheet Pan Kale Gnocchi with Pesto and Veggies
Heat oven to 450ºF. Empty 2 (12-ounce) bags frozen Kale Gnocchi and 1 (14-ounce) bag frozen Organic Green Vegetable Foursome onto a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with kosher salt and freshly ground black pepper, and toss well to combine. Spread out in an even layer and roast, stirring halfway through, until gnocchi are plump and lightly browned, about 25 minutes. Remove from oven, drizzle with 1 (7-ounce) container Genova Pesto, and toss to coat. Garnish with grated Parmesan cheese, if desired.
Get the full recipe: Sheet Pan Kale Gnocchi with Pesto and Veggies
One-Pot Farro with Carrots and Chickpeas
Bring a large pot of salted water to a boil. Add 1 (8.8-ounce) package 10-Minute Farro and boil until just tender, 10 to 12 minutes. Meanwhile, drain and rinse 1 (about 15-ounce) can chickpeas. Drain the farro well and return it to the pot, off the heat. Stir in chickpeas and 1 (14-ounce) bag frozen Colorful Carrot Coins. Cover and let steam for 5 minutes. Taste and season with kosher salt and freshly ground black pepper and garnish with chopped fresh parsley, if desired.
Get the full recipe: One-Pot Farro with Carrots and Chickpeas
Green Goddess Skillet Chicken and Veggies
Cut 1 1/2 pounds boneless, skinless chicken breasts into 1/2-inch-thick strips and place in a large zip-top bag or shallow bowl. Drizzle with about 3/4 of a 1 (11-ounce) bottle Green Goddess Salad Dressing and toss to coat. Refrigerate for 10 minutes to marinate. Meanwhile, halve 1 (12-ounce) bag Organic Radishes of Many Colors (or quarter if large).
Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Using tongs, remove chicken from the marinade, shaking off any excess marinade, and add to the skillet in a single layer. Sauté until cooked through, 5 to 7 minutes, then transfer to a plate.
Heat 1 tablespoon olive oil in the skillet. Add the radishes, season with salt and pepper, and sauté until browned in spots and crisp-tender, 5 to 7 minutes. Return chicken to skillet and toss to combine. Remove from heat, drizzle with remaining dressing, garnish with chopped fresh parsley, if desired, and serve.
Get the full recipe: Green Goddess Skillet Chicken and Veggies
Lemony Roasted Shrimp and Asparagus
Heat oven to 400ºF. Empty 1 (16-ounce) bag Raw Wild Argentinian Red Shrimp into a colander in the sink and run cool water over the shrimp, tossing occasionally, until defrosted, 5 to 10 minutes. Pat dry and place on a rimmed baking sheet. Empty 1 (12-ounce) bag frozen Grilled Asparagus Spears onto baking sheet. Drizzle with 2 tablespoons olive oil, season with kosher salt and freshly ground black pepper, toss to coat, and spread out in an even layer. Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. Roast, stirring halfway through, until shrimp are pink and opaque, 8 to 10 minutes total. Halve another 1 medium lemon crosswise, squeeze the juice over the shrimp and asparagus, and serve.
Get the full recipe: Lemony Roasted Shrimp and Asparagus
Spinach Artichoke Cheesy Tortellini
Bring a large pot of salted water to a boil. Add 2 (10-ounce) packages fresh Spinach Tortellini and cook until al dente, 2 to 3 minutes. Drain, return to pot, and add 1 (12-ounce) jar Artichoke Antipasto and 1 (6-ounce) bag Baby Spinach. Toss until spinach is just wilted and the tortellini is well-coated in sauce, 1 to 2 minutes. Garnish with grated Parmesan cheese, if desired.
Get the full recipe: Spinach Artichoke Cheesy Tortellini
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