3 course, 5 Ingredient Trader Joe’s Valentine’s Day Dinner

Appetizer: Romesco and Spinach Stuffed Mushroom topped with Toasted Breadcrumbs

SALAD: Crunchy Kale Caesar Salad

MAIN COURSE: Pesto Caprese Chicken

Do you want to impress your Valentine, but don’t feel like spending hours in the kitchen? Then I have you covered with this easy 3 course dinner. Each course has 5 MAIN INGREDIENTS (not including a little seasoning) and you can buy EVERYTHING from Trader Joe’s!

I kept this meal super simple, but it is still full of flavor and every course complements each other. It’ll feel like you are eating at a fancy Italian restaurant, when you are actually at home!

You can either make this meal with your special someone, or you can prep it all in advance and pop it in the oven while you two enjoy a nice glass of wine. I PROMISE YOU WILL IMPRESS.

NOTES:

• Chicken: Boneless, skinless chicken breast work the best for this dish. Use a thin, sharp knife to slice the chicken breasts in half lengthwise then tenderize it with a meat tenderizer. This will make it super juicy, plus it will cook faster.

• Let it rest: If you want your meat to retain that juice that you worked so hard for while baking, you need to let your meat rest after you take it out of the oven. Don’t cut into it for about 10 minutes after cooking. Resting allows the chicken to soak in all of the juices and not dry out!

• How do I know when the chicken is done? You definitely don’t want to be eating undercooked chicken. You can use an internal meat thermometer to check if your chicken is cooked all the way through. Chicken that is done when it reaches 165 degrees.

• Mozerella cheese: The fresh mozerella is not pre-sliced, so make sure to, slice up into thin pieces.

How to Prep in Advance:

First, prep the stuffed mushrooms. Follow Steps 1 to 5 in the mushroom directions below, but do not cook them yet. You can store them in the fridge until you are ready to throw them in the oven 20 minutes before you want to eat.

After the mushrooms are prepped, work on the prepping the chicken. Follow steps 1 to 3 in the chicken directions below, but same thing as the mushroom, do not add them to the oven yet. The chicken can also be stored in the fridge. Then 20 minutes before you are ready to eat, throw them in the oven with the mushrooms!

Lastly, prep the kale salad. You can fully make this salad and store in the fridge till you are ready to eat. Kale actually tastes better the longer it sits in the dressing.

Romesco and Spinach Stuffed Mushrooms

Stuffed mushroom Ingredients:

• 8 oz. organic crimini mushrooms, washed and stems removed

• 1/2 cup frozen chopped spinach, defrosted and strained

• 1/2 cup TJ’s romesco dip

• 1/4 cup TJ’s Japanese panko breadcrumbs

• 1 tsp grass-fed butter

• 1 tsp TJ’s 21 Seasoning Salute

• 2 tbsp parsely, minced

Directions:

1. In a pan over medium heat add 1 tsp of butter. Once melted add the panko, parsley and TJ’s 21 seasoning salute and let toast for a few minutes until it start to crisp up. Remove breadcrumbs from heat and let it cool down.

2. In a strainer add the frozen chopped spinach, and run under warm water until defrosted. In a dish bowl, squeeze out any excess liquid from the spinach.

3. Add the spinach to a bowl with the romesco dip and mix until incorporated.

4. Make sure the mushrooms are washed and the stems have been removed. They are easy to take out, just turn them clockwise and they should just pop out. Stuff the mushrooms with the romesco/spinach mixture and put them on a lined baking dish.

5. Top the stuffed mushrooms with the toasted breadcrumbs.

6. Bake at 400 degree F for 15-20 minutes.

Pesto Caprese Chicken

Pesto Caprese Chicken Ingredients:

• l lb. boneless, skinless chicken breast, sliced in half lengthwise

• 8 oz. container of Trader Joe’s Vegan Kale, Cashew, & Basil Pesto

• 8 oz. Organic Mozzarella Cheese Log

• 1 large tomato, sliced thin

• 2 tbsp of fresh basil, sliced thin

• 1 tbsp Trader Joe’s 21 Seasoning Salute

Directions:

1. Add the sliced chicken to a lined baking sheet. Season both sides of the chicken with salt, pepper and TJ’s 21 Seasoning Salute.

2. Slather the tops of each chicken breast with the TJ’s vegan pesto, about 2 tablespoons per chicken breast.

3. Top each chicken breast with 3 slices of mozzarella, so the chicken is covered. Next add 1-2 slices of tomato, (depending on the size of the tomato.) Then garnish with some fresh basil.

4. Transfer the baking sheet to a 400 degree F oven and cook for 15-17 minutes, then broil for 3 minutes so the cheese can brown a little. The chicken should reach an internal temperature of 165°.

5. Let the chicken rest a few minutes before serving it! This will make it extra juicy.

Crunchy Kale Caesar salad

Crunchy Kale Caesar Salad Ingredients:

• 10 oz bag of Tj’s Organic Shredded Kale

• 1/2 cup TJ’s Vegan Caesar Dressing

• 1 Persian cucumber, finely diced

• 1/4 cup raw slivered almonds

• 1/4 cup organic shelled hemp seeds

Directions:

1. In a large mixing bowl, add about half of the shredding kale bag. If you are bid salad people you can add more!

2. Drizzle the TJ’s Vegan Caesar Dressing over the kale and massage it into the greens. Some people use their hands, I prefer to use tongs. Season with a little pepper. Toss the salad well to make sure the dressing is well incorporated.

3. Next, add the cucumber, hemp seeds and almond slivers and toss again.

4. You can keep this in the fridge for a few hours, fully dressed until you are ready to eat!