5 Genius Trader Joe's Hacks Every Lazy Girl Should Try Tonight

Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
We wax poetic about Trader Joe's products all the time. We live off the snacks and have a stock of go-to frozen meals on hand in case of emergency, or you know, just for whenever. (Seriously that microwavable chicken tikka regularly saves us from splurging on takeout.) But sometimes, we get home with a slew of delicious-sounding items to try and we have no idea what to make with them. Sure, frozen falafel is great and all, but dunking them straight from the microwave into a container of hummus isn't exactly our ideal dinner.

So, we got to thinking and put together some TJ's hacks that are going to be our new weeknight bread and butter (or, uh, meat and potatoes). Each recipe (if you can even call them that — they are more like throw-together plans) features a main frozen item and some easy ingredients that will help turn it into a finished plate in no time. With five-minute burrito bowls to the easiest fish tacos we've ever made, we're actually excited to "cook" tonight.
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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
The World's Easiest Fish Tacos

What You'll Need:
1 box fried Trader Joe’s Frozen battered fish
(TJ's has several varieties; choose your favorite!)
Corn or flour tortillas
Shredded cabbage and carrot mix
Salsa verde
Limes
Sliced avocado, optional
Sour cream, optional
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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
How To Assemble:
1. Prepare fish according to package instructions.

2. Toss shredded cabbage and carrot mix with salsa verde, to taste.

3. Build tacos with fish and cabbage. Add avocado and serve with sour cream, lime wedges, and more salsa verde.
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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
Asian Veggie Stir-Fry Over Cauliflower Rice

What You'll Need:
Sesame oil
1 package Trader Joe’s frozen riced cauliflower
1 package Asian Vegetable Stir Fry
1 egg (per serving), fried
Soy sauce
Scallions, chopped
Sesame seeds, optional
Sriracha, optional


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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
How To Assemble:
1. Using sesame oil, sauté frozen riced cauliflower and Asian vegetable stir-fry in a large pan until heated through.

2. Add soy sauce and sriracha to taste (or accompanying Asian vegetable stir-fry sauce).

3. To serve, top individual servings with a fried egg, scallions, and sesame seeds.
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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
5-Minute Falafel Wrap

What You'll Need:
1 package Trader Joe’s frozen falafel
1 package Trader Joe’s frozen naan
1 container tzatziki
Shredded lettuce
Sliced tomato
Sliced Red Onion
Sliced cucumber, optional
Chopped pimento olives, optional
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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
How To Assemble:
1. Heat falafel and naan according to package instructions.

2. Spread a thin layer of tzatziki across naan. On one side of the naan, layer falafel and veggies, to taste.

3. Roll into a wrap, cut in half, and serve with more tzatziki.
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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
The Quickest Burrito Bowl You'll Ever Make

What You'll Need:
1 package Trader Joe’s frozen brown rice
1 bag Trader Joe’s frozen Just Grilled Chicken (or fresh chicken breast strips from the refrigerated section)
1 can black or pinto beans, rinsed
Chopped tomatoes
Sliced avocado
Cilantro leaves
Cotija cheese, optional
Salsa or hot sauce, optional


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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
How To Assemble:
1. Cook brown rice and chicken according to package instructions.

2. Layer brown rice, chicken, tomatoes, sliced avocado, cilantro and other optional ingreds in a bowl. Seriously, that's it.
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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
Chocolate Croissant Ice Cream Sandwiches

What You'll Need:
1 box Trader Joe’s Frozen Chocolate Croissants
1 pint strawberry or other ice cream
Whipped cream, optional
Sprinkles, optional
Maraschino cherries, optional
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Photographed by Lisa Shin; Food Styling by Brett Kurzweil for Art Department; Prop Styling by Megumi Emoto for Anderson Hopkins.
How To Assemble:
1. Bake chocolate croissants according to package instructions. Let cool.

2. Cut in half and fill with ice cream. Top with optional toppings, if desired.
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