Frozen gyro (the red package) meat, frozen naan, and tzatziki from the refrigerated section. I slice a few cucumber and tomatoes to go along, and everyone is happy.

Anonymous wrote:

Anonymous wrote:My favorite TJ's thing are the precooked French lentils in the produce case.

I keep them on hand either for vegetarian bolognese or a fall salad (arugula, lentils, roasted butternut squash with feta or goat cheese).

How is that different from just making a big pot of lentils and thawing them after freezing them?

It’s not different, if your grocery store carries dried French lentils, but my usual ones don’t. And I much prefer the texture of the French ones over standard green/brown. Same for pearl couscous over regular for me personally—more “tooth.” But that’s also harder to find in my experience.

To answer PP, they keep for a couple months unopened.

Great thread, thank you!!

They have this new new vegan sausage that looks like knockwurst that we stirfried with their bell peppers that was decent and made a quick meal.

Anonymous wrote:My favorite TJ's thing are the precooked French lentils in the produce case.

I keep them on hand either for vegetarian bolognese or a fall salad (arugula, lentils, roasted butternut squash with feta or goat cheese).

How is that different from just making a big pot of lentils and thawing them after freezing them?

A TJs employee saw me buying the cooked lentils in the produce section and told me this one - a package of lentils, a jar of bruschetta topping, and a package of feta. Just still together to make a dip/salad. I’ve since also seen this mentioned on the TJ recipe sites.

I bake the frozen gnocchi on a sheet pan with cut up sausage and veggies.

I cube tofu, toss with cornstarch and pan fry.

Then I put Trader Joe’s Thai peanut sauce on it.

I eat it on a pita with cucumber and red onions.

Or over rice with Trader Joe’s garlic green beans - frozen food section.

The sweet potato gnocchi on a sheet pan with sliced chicken sausage and a bag of sliced or shaved Brussels is an easy one pan dinner that we enjoy. I’ve also diced up some chicken breast tenders and served those with the bagged fettuccine Alfredo. Other posters mention the red pepper and tomato soup with chimichurri rice in it - I used to do that with the black bean soup which they no longer make, but I bet you could add a can of black beans to that soup and rice and it would be good.

We also love the maple poffertjole pancakes in the freezer section - we make them only when we do breakfast for dinner to make it slightly more special. They don’t even need syrup.

Bulgogi with either brown rice or personally I use a premade bag of Seeds of Change quinoa and brown rice, and some frozen veg from a bag. Like a rice bowl with steak.