Best 10 Trader Joe’s Dinner Recipes

Cooking dinner doesn’t have to mean chopping vegetables for an hour. Trader Joe’s is famous for its “semi-homemade” ingredients—items that are halfway cooked and just need to be assembled.

We have gathered the best viral hacks and recipes that turn a basket of Trader Joe’s products into a gourmet meal in under 20 minutes.

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1. The Ultimate Mandarin Orange Chicken Bowl

This is the product that put Trader Joe’s on the map. It is consistently voted the #1 item by customers. While you can eat the chicken alone, this recipe turns it into a balanced meal with greens and grains. It tastes exactly like takeout but costs much less.

Ingredients

• The Protein: 1 bag TJ’s Mandarin Orange Chicken.
• The Base: 2 cups TJ’s Frozen Jasmine Rice (microwavable).
• The Veggie: 1 bag TJ’s Broccoli Florets (frozen or fresh).
• The Garnish: Green onions and sesame seeds.

Instructions

1. Bake the chicken chunks in the oven at 400°F (200°C) for 20 minutes until crispy.
2. While the chicken bakes, steam the broccoli in the microwave or a pot of water for 3 minutes.
3. Microwave the jasmine rice for 3 minutes.
4. Warm the orange sauce packet in a bowl of hot water. Toss the baked chicken in the sauce.
5. Serve the chicken over the rice with the broccoli on the side.

2. Sheet Pan Sweet Potato Gnocchi

If the Orange Chicken feels a bit heavy, this next recipe is lighter and savory. It uses the popular Sweet Potato Gnocchi, which has a butter and sage sauce already inside the bag. You cook everything on one tray, so there is almost no cleanup.

Ingredients

• The Pasta: 1 bag TJ’s Sweet Potato Gnocchi with Butter & Sage.
• The Veggies: 1 bag TJ’s Cut Butternut Squash and 2 cups fresh spinach.
• The Meat: 1 package TJ’s Chicken Sausage (Apple or Italian style), sliced.
• The Oil: 1 tbsp olive oil.

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the frozen gnocchi, squash cubes, and sliced sausage on a large baking sheet.
3. Drizzle with olive oil and toss gently.
4. Bake for 20 minutes. Toss the spinach on top and bake for 2 more minutes until wilted.

3. 15-Minute Carnitas Tacos

Moving from Italian flavors to Mexican, this recipe is a lifesaver for busy nights. Trader Joe’s sells traditional Carnitas (slow-cooked pork) that is already tender. You just need to crisp it up in a pan.

Ingredients

• The Meat: 1 package TJ’s Traditional Carnitas (found in the refrigerated meat section).
• The Shell: 1 pack TJ’s Corn Tortillas.
• The Toppings: TJ’s Corn & Chile Tomato-Less Salsa, 1 avocado, and fresh cilantro.

Instructions

1. Take the pork out of the package and shred it with a fork.
2. Heat a skillet with a little oil. Fry the meat for 5 minutes until the edges are brown and crispy.
3. Warm the tortillas in a dry pan.
4. Build your tacos with meat, avocado slices, and a spoonful of the sweet corn salsa.

4. Potsticker “Stir-Fry”

If you loved the Asian flavors of the first recipe but want something healthier than deep-fried chicken, try this. It uses gyoza (dumplings) as the main protein in a veggie-packed stir-fry. It is savory, salty, and satisfying.

Ingredients

• The Dumplings: 1 bag TJ’s Chicken Gyoza Potstickers (Frozen).
• The Veggies: 1 bag TJ’s Asian Vegetable Stir-Fry Mix.
• The Sauce: 1 bottle TJ’s Soyaki Sauce (or Soy Sauce).

Instructions

1. Heat oil in a large wok or pan. Add the frozen potstickers and cook until the bottoms are golden.
2. Add ¼ cup water and cover the pan to steam them for 3 minutes. Remove the dumplings.
3. In the same pan, dump in the bag of vegetables. Stir-fry for 5 minutes.
4. Add the dumplings back in and pour ½ cup of Soyaki sauce over everything. Toss to coat.

5. Creamy Tomato Soup with Ravioli

This is the ultimate “comfort food” hack. Instead of cooking pasta in water, you cook it directly in the soup. This makes the pasta more flavorful and the soup thicker. It is like a grown-up version of SpaghettiOs.

Ingredients

• The Soup: 1 carton TJ’s Roasted Red Pepper & Tomato Soup.
• The Pasta: 1 package TJ’s Ricotta & Lemon Zest Ravioli (fresh pasta section).
• The Green: 2 handfuls of baby spinach.
• The Cheese: Parmesan cheese for topping.

Instructions

1. Pour the tomato soup into a pot and bring it to a gentle simmer.
2. Drop the fresh ravioli directly into the soup.
3. Cook for 4 minutes (or until the pasta floats).
4. Turn off the heat and stir in the spinach until it wilts. Sprinkle cheese on top.

6. Mediterranean Shawarma Chicken Bowls

If you want something fresh and cold rather than hot soup, this bowl is perfect. Trader Joe’s sells chicken thighs that are already marinated in shawarma spices, saving you hours of prep time.

Ingredients

• The Meat: 1 package TJ’s Shawarma Chicken Thighs.
• The Base: 1 tub TJ’s Hummus (any flavor) and TJ’s Tabbouleh (prepared salad section).
• The Side: TJ’s Whole Wheat Pita Bread.
• The Sauce: TJ’s Tzatziki Dip.

Instructions

1. Grill or bake the chicken thighs at 400°F (200°C) for 20 minutes. Slice them into strips.
2. Spread a large spoonful of hummus on the bottom of a bowl.
3. Add a scoop of tabbouleh and a serving of chicken.
4. Drizzle with tzatziki and serve with warm pita bread.

7. Cauliflower Gnocchi Carbonara

This recipe uses the viral Cauliflower Gnocchi, which is lower in carbs than regular potato pasta. We pair it with bacon and peas for a classic Carbonara feel without the heaviness.

Ingredients

• The Gnocchi: 1 bag TJ’s Cauliflower Gnocchi (frozen).
• The Sauce: 1 jar TJ’s Cacio e Pepe Pasta Sauce.
• The Mix-ins: ½ cup frozen peas and 4 strips of cooked bacon (chopped).

Instructions

1. Crucial Step: Do not follow the package instructions (boiling makes them soggy).
2. Sauté the frozen gnocchi in a pan with butter for 7–10 minutes until brown and crispy.
3. Add the peas and cook for 1 minute.
4. Stir in the Cacio e Pepe sauce and warm it through. Top with the crispy bacon.

8. Spicy Lentil Wrap

If you need a vegetarian option that is high in protein, look no further. Trader Joe’s sells steamed lentils that are fully cooked and ready to eat. They are firm and delicious, not mushy.

Ingredients

• The Protein: 1 package TJ’s Steamed Lentils (refrigerated produce section).
• The Flavor: 1 tub TJ’s Bruschetta Sauce (refrigerated section) and 1 block Feta cheese.
• The Wrap: Large flour tortillas or leafy greens.

Instructions

1. In a bowl, mix the cold lentils with the bruschetta sauce. The oil in the sauce acts as a dressing.
2. Crumble the feta cheese into the mix.
3. Spoon the mixture into a wrap or over a bed of greens.
4. Optional: Add sliced cucumber for extra crunch.

9. Coconut Curry Shrimp

This tastes like a complex Thai curry, but it only uses three ingredients. The “Red Curry Sauce” at Trader Joe’s is very flavorful and does all the work for you.

Ingredients

• The Seafood: 1 bag TJ’s Frozen Raw Argentinian Shrimp.
• The Sauce: 1 bottle TJ’s Thai Red Curry Sauce.
• The Veggie: 1 bag TJ’s Frozen Peppers and Onions mix.
• The Side: TJ’s Frozen Brown Rice.

Instructions

1. Sauté the peppers and onions in a pan until soft.
2. Add the shrimp and cook for 3 minutes until pink.
3. Pour in the curry sauce and simmer for 5 minutes.
4. Serve over the microwaved brown rice.

10. Pesto Chicken Flatbread

We finish with a fun pizza night. Trader Joe’s flatbreads are crispy and light. Using pesto instead of red sauce gives it a fresh, herby flavor that feels fancy but takes 10 minutes.

Ingredients

• The Base: 1 package TJ’s Flatbread Pizza Crusts.
• The Sauce: 1 jar TJ’s Vegan Kale, Cashew & Basil Pesto.
• The Topping: 1 bag TJ’s “Just Chicken” (precooked strips) and Mozzarella cheese.
• The Finish: Fresh arugula and balsamic glaze.

Instructions

1. Preheat oven to 400°F (200°C).
2. Spread the pesto over the flatbread crust.
3. Top with chicken and mozzarella cheese.
4. Bake for 8–10 minutes until the cheese bubbles.
5. Top with fresh arugula and a drizzle of balsamic glaze before slicing.