Cooking meals during the week can already be a serious challenge. It’s a constant balance between simple, affordable, and delicious, and one of those always tends to suffer. I love that Trader Joes has a variety of original food blends to make meals a bit more adventurous, while always keeping cost in mind. I can walk into a Trader Joes and get a week’s worth of meals using only a handful of ingredients for each, and the meals will always be a hit for the entire family. Make a delicious dinner in three ingredients or less? Totally doable! I’ve listed three of my favorite “three ingredient dinner” recipes below to make tonight’s dinner that much easier! Seriously, THREE INGREDIENTS, GUYS. How can you argue with that!
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.
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 you would like.
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.