12 Three-Ingredient Trader Joe's Meals I Swear By When I'm Not Sure What To Cook (2024)

• How to make it: Cook the potstickers and vegetables according to package directions (but leave the sauce off of the mixed veggies) and heat up the soup. Combine everything and enjoy.

• TJ's tip: Trader Joe's has tons of frozen dumplings like shrimp shumai, vegetable gyoza, and pork potstickers, so use your favorite. They also sell frozen shrimp tempura for something a bit different. I've also made this recipe using T.J's miso ramen cups.

• How to make it: Cook the cauliflower gnocchi. I find that roasting it on a baking sheet or sautéing it in a little bit of olive oil is best — it makes the gnocchi crispy on the outside and creamy on the inside. Cook the broccoli and combine, then toss with the autumnal harvest sauce.

• TJ's tip: Of course, you could use any T.J's frozen gnocchi if you don't love the cauliflower version. I especially love the sweet potato gnocchi. If you have Parmesan in your fridge, add a generous sprinkle.

• How to make it: Heat up the grilled chicken strips and toss them with the peanut udon noodle salad and some extra cabbage in a large bowl. Don't skimp on the peanut ginger dressing.

• TJ's tip: I've made this recipe with shrimp, smoked salmon, and even tofu instead of chicken. Whatever protein you use, it always tastes delicious.

• How to make it Cook the chicken then toss it in the pita bread with plenty of hummus.

• TJ's tip: You can really customize this recipe to fit your preferences. It tastes awesome with the shawarma chicken thighs, but it's equally as delicious with TJ's gyro slices or frozen falafel. I always love adding hummus, but you could opt for cucumber tzatziki, creamy cauliflower dip, romesco dip, etc...

•How to make it: Boil your favorite pasta, heat up the spinach and artichoke dip, and cook the sausage. Combine everything in a big pot and enjoy.

• TJ's tip: Soy chorizo also works great here if you're vegetarian.

• How to make it: Heat up the rice, sauté the stir fry vegetables in a pan, then combine everything with the spicy pumpkin curry sauce and bring to a simmer.

• TJ's tip: This is one of my favorite meatless meals because it's still filling and delicious, but you can always add a fourth ingredient for extra protein. Tofu, shrimp, salmon, stir-fry beef, or chicken works great.

• How to make it: Toast the aloha rolls, heat up the pulled pork according to package directions, and toss the coleslaw with the dressing. Assemble the pork and slaw on rolls and enjoy.

• TJ's tip: I've also tried these sliders with Trader Joe's fish sticks and shrimp burgers, and it always tastes sooo good. So feel free to get creative!

• How to make it: Assemble the salad kit, thaw and cook the shrimp, and heat up the frozen roasted corn. Toss everything together in a big salad bowl and enjoy.

• TJ's tip: For something a bit more indulgent, try using T.J's frozen coconut shrimp. You could also swap in carne asada, pre-cooked carnitas, or any protein you prefer.

• How to make it: Heat up the risotto according to package directions then sauté the Brussels sprouts and combine.. Cook the scallops on the stovetop. I usually sprinkle them with salt and pepper, then pan-sear them in a little bit of butter or olive oil for about two minutes on each side. Plate the scallops on top of the Brussels and mushroom risotto.

• TJ's tip: Trader Joe's fresh sea scallops are one of my go-tos. In my experience, they are great quality, taste super fresh, and they're more affordable than your usual sea scallops. For crispier scallops, coat them in a tiny bit of flour before searing.

• How to make it: Heat up the breaded chicken tenders and cut them into btie-sized pieces. Add them to the buffalo ranch chopped salad (one of my favorite salad kits) with a scoop of the buffalo style chicken dip for more flavor.

• TJ's tip: If you're buffalo'd out, nix the dip and go for blue cheese, chopped celery, or any of T.J's pre-made dips. You can always eat this buffalo chicken salad on a wrap or in a pita.

•How to make it: Cook each of the ingredients according to package directions and assemble in a big bowl.

• TJ's tip: If you don't love black beans, try using refried beans or Trader Joe's pre-made Mexican-style corn and quinoa salad. Instead of on rice, you can also try this on a tortilla in taco or burrito form.

• How to make it: Heat up the fish nuggets, toss together the salad kit, and heat up some tortillas on the stove top or in the microwave. Assemble everything into tacos.

• TJ's tip: I love the southwestern salad kit because it tastes like a slaw perfect for tacos. It has cotija cheese, tortilla strips, cabbage, cilantro, and a really delicious spicy avocado dressing. I often leave the dressing off the salad and then drizzle it on top of my tacos like a crema. Try making these tacos with your favorite like filling (think: coconut shrimp, pork belly, carnitas, skirt steak, or portobello mushrooms).