July Meal Hacks

Similar to last month, I wanted to post all of my meal hacks in one place so you’d be able to easily access them. This month included some of my most frequently made dishes, including Rustic Baked Pasta and my ultimate hack for Sunday night dinner. I’d love to know which meal was your favorite this month!

Hack #1: Quinoa Cobb Salad

Ingredients Required:

-          1 package of Trader Joe’s Precooked Frozen Quinoa (1/2 cup per person)

-          1 package of Biena Roasted Chickpeas (1/4 cup per person, recommend sea salt or ranch flavors)

-          1 pint of cherry tomatoes, halved (1/4 cup per person)

-          1 container pre-crumbled feta (2 Tbsp. per person)

- 1 bag of pre-chopped romaine lettuce (2 cups per person)

- 1 bag of pre-peeled hard boiled eggs, sliced in half (1-2 per person)

-  1 avocado, diced (1/4 avocado per person)

-   1 container Tessemae’s Lemon Garlic Vinaigrette (1-2 Tbsp per person, or your favorite vinaigrette with similar flavor)

Method:

Step 1: Assemble all prepared ingredients in bowl, adjusting the amount of each ingredient based on the number of servings you are preparing.

Step 2: Drizzle with dressing and toss.

Hack #2: 10 Minute Prep Sunday Night Dinner (Roast Chicken)

-          1 whole Trader Joe’s Spatchcocked Lemon Rosemary Chicken

-          1 bunch of asparagus, trimmed

-          1 lb. roasted baby potatoes, washed and halved (fingerlings work well here)

-          Olive oil

Method:

Step 1: Preheat oven to 375°F (use “roast” if your oven has it, otherwise opt for “bake”). Line a cookie sheet with tinfoil.

Step 2: Remove chicken from package and place (along with lemon slices) breast side up on cookie sheet.

Step 3: Surround chicken with potatoes. Drizzle lightly with olive oil and sprinkle with salt and pepper.

Step 4: Place chicken in oven and bake for 45-60 minutes, or until internal temperature registers at 165°F.

Step 5: Meanwhile, toss asparagus spears in olive oil, salad and pepper and place on a separate baking sheet. Bake for 12-15 minutes, or until cooked through and starting to brown.

Step 6: When chicken has finished cooking, tent with foil and allow to rest for 10 minutes before slicing. Serve with asparagus and potatoes.

Hack #3: Rustic Baked Pasta

Adapted from Pasta alla Formiana by Giada de Laurentiis

Ingredients Required:

-          1 x 8 oz package of POW Green Lentil Pasta

-          1/3 cup olive oil

-          1 x 28 oz can whole San Marzano tomatoes (if no food processor, sub with pureed tomatoes)

- 1 1/2 tsp. salt

- 1/4-1/2 tsp. freshly ground pepper

-          3 Tbsp. dried oregano

-          3 cloves of garlic (minced if no food processor)

- 3-5 large beefsteak tomatoes, sliced 1/2” thick

Method:

Step 1: Preheat oven to 450°F.

Step 2: In food processor or high powered blender, puree tomatoes with garlic. If you do not have either of these appliances, simply stir together pureed tomatoes and minced garlic in a large mixing bowl.

Step 3: Transfer tomato mixture from food processor to a large mixing bowl. Add oregano, olive oil, salt and pepper. Mix together.

Step 4: Stir in uncooked pasta to coat with sauce.

Step 5: Line a greased 8 x 8” baking dish with sliced tomatoes (along sides and bottom).

Step 6: Pour pasta mixture into baking dish.

Step 7: Top pasta mixture with tomato slices to cover.

Step 8: Drizzle top with olive oil and sprinkle with salt and pepper.

Step 9: Bake for 40 minutes or until pasta is al dente and tomatoes are starting to brown. Allow to rest for 10 minutes prior to serving

Optional add-ins: 1 x 2 oz can drained and sliced black olives, 8 oz sliced sauteed mushrooms, 1 diced and sauteed onion, chili flakes (all can be added into pasta tomato mixture prior to pouring in baking dish). Optional Topping: fresh basil

Hack #4: Spicy Asian Grain Bowls

Ingredients Required:

-          1 package of Trader Joe’s Cruciferous Crunch (1 cup per person)

-          1 package of shredded carrots (1/2 cup per person)

-          1 block extra firm tofu, drained and cubed (1/2 cup per person)

- 1 package frozen pre-cooked brown rice, warmed (1/2 cup per person)

- 1 package shelled edamame, warmed (1/3 cup per person)

-          1 bottle Trader Joe’s Spicy Peanut Vinaigrette or your favorite peanut sauce (2 Tbsp. per person)

Method:

Step 1: Assemble all ingredients, determining quantity based on the number of people you are serving.

Step 2: Top with vinaigrette/sauce and toss.

Optional add-in: diced mango or pineapple

Hack #5: 1 Minute Lentil Salad & Dip

See full recipe courtesy of Trader Joe’s here.

Optional add-ins: juice of 1/2 a lemon, chopped fresh basil