Let’s dive in if you’re like me, you’re always on the hunt for dinner shortcuts that deliver big flavor without filling your entire night. And when it comes to those quick-fix meals, Trader Joe’s is a lifesaver. It’s a business that’s greater than a supermarket it’s an adventure. With the quirky aisles, the chocolate peanut butter treats, and the incredible prices, its shopping experience is its own adventure. Combine their unparalleled selection of products and it’s no wonder that Trader Joe’s is a popular classic.
Now, I do enjoy making complex, multi-ingredient dishes when I have time. But there is something immensely satisfying about a dish that feels homemade, even though it takes just a few minutes. And that’s where Trader Joe’s truly shines they make it easy to prepare something that tastes like it was assembled with love and ease without too much fuss. Yes, I still do use the frozen meal option here and there, but of late, I’ve been completely fixated on one two-ingredient evening meal that checks all the boxes.
1. My Two-Ingredient Obsession: Saucy Beans Toast
This weeknight savior takes less than 10 minutes and is about $5. What do you need? Trader Joe’s Giant Baked Beans in Tomato Sauce and Sourdough Sandwich Bread. That’s it. This meal is rich, flavorful, and wonderfully filling. I’ve been rotating it on and off the menu for weeks now, and every time, it’s just as satisfying.
The Best Baked Beans
Equipment
- 1 Large Dutch Oven Essential for both stovetop cooking and long oven baking.
- 1 Measuring Cups
- 1 Measuring Spoons
- 1 Chef's knife For preparing bacon, onion, and garlic.
- 1 Stirring Spoon or Ladle
Ingredients
Main
- 8 ounces thick-cut bacon cut into 1/2-inch strips
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon paprika
- One 8-ounce can tomato sauce
- 1/3 cup molasses
- 1/4 cup bourbon
- 2 tablespoons packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared yellow mustard
- Kosher salt and freshly ground black pepper
- 1 pound dried navy beans picked through
Instructions
- Preheat the oven to 300 degrees F. Cook the bacon in a large Dutch oven over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4 to 5 minutes. Add the paprika and toast, stirring, about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer and cook 5 minutes.
- Add the beans and 8 cups water. Bring to a boil, then cover the pot and transfer to the oven. Bake until the beans are tender, about 3 hours. (If the beans are still slightly firm, continue cooking, stirring every 45 minutes and adding more water if necessary to just cover.)
- Once the beans are tender, uncover and increase the oven temperature to 325 degrees F. Bake until the beans are thick and browned, about 1 more hour. (Again, if the beans need more time, continue cooking, stirring occasionally and adding more water if necessary.) Remove from the oven and thin with water if necessary.
Notes
2. Why It Works
It looks too simple for greatness on its own. But the sum is more than the parts. The beans are large, soft cannellini beans covered with a heavenly proportioned tomato sauce that contains onion, dill, and parsley. The sourdough bread adds that all-critical texture and pungency. The combinations of the creamy beans against the crunchy bread just work.
It’s difficult to decide which part I love more: the creamy sauce glued to every bean or how the bread soaks it all up. The point is, they’re meant to be together. It’s a comforting, soothing dinner that tastes much higher class than you’d think of with two base ingredients.
Sourdough Bread Stuffing
Equipment
- 1 Oven
- 2 Baking Sheets
- 1 Large Skillet
- 1 2-Quart Baking Dish
- 1 Large Mixing Bowl
Ingredients
Main
- 1- pound loaf sourdough bread
- 8 tablespoons butter
- 10 ounces cremini mushrooms sliced 1/2-inch thick in both directions
- Salt and freshly ground pepper
- 2 to 4 stalks celery with leaves halved lengthwise and sliced
- 1 medium onion chopped
- About 10 sprigs fresh thyme leaves stripped from the stems
- 10 to 12 fresh sage leaves chopped
- 3 1/2 cups low-sodium chicken broth
- 3 tablespoons chopped Italian parsley leaves
Instructions
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Notes
3. Why It’s So Satisfying
Technically, I could halve one can and make two servings. But in all seriousness: it’s so good that I end up eating the whole thing in one sitting. And I’m not the only one with an addiction. Trader Joe’s devotees on the internet rave about this product. Consumer reviews rave about the rich, meaty flavor and call it a weeknight savior.
One of the clients best described it as: “It’s like comfort food in a can.” Another said it was, “So simple and so tasty!” Some of them also mention adding it to soups or serving over rice, but for me, beans on toast is where this truly shines. It’s easy, cheap, and really fulfilling.
4. Nutritional Snapshot of the Giant Baked Beans
For every ½ cup serving (110g), you’re looking at:
- 130 calories
- 5g fat
- 460mg sodium
- 3g fiber
- 3g sugar
- 5g protein
Ingredient list is simple: cannellini beans, onion-free tomato sauce, diced tomatoes, parsley, dill, red pepper, and black pepper. Plain and simple good-tasting ingredients that go well together.
5. How to Make the Dish
This is disgustingly easy. Here’s my take:
1. Toast the Bread
Put a wee bit of butter or olive oil in a pan on medium-high. Toast two slices of sourdough to golden brown and crispy for a minute or so on each side.
2. Heat the Beans
While the bread is toasting, microwave your beans for a minute or so in a bowl. They’re pre-cooked, so they can be served cold, but a bit of warmth releases the depth of flavor.
3. Serve and Assemble
Spoon the beans generously over the toast. That’s it. Optional: sprinkle with red pepper flakes or chopped parsley for a pop of color, but the duo stands alone without.
6. More Two-Ingredient Trader Joe’s Meals to Try
Trader Joe’s is not a one-hit wonder. Their stores carry a treasure trove of clever combinations that can be converted into fabulous meals with hardly any effort. Here are more favorites to include in your repertoire:
A. Tandoori Naan + Fontina Cheese
An upscale grilled cheese with a peppery zing. Use sandwich bread substitute naan and melt fontina cheese inside. The result? Cheesy, rich, and snuggly.
B. Kohlrabi Pasta + Cacio e Pepe Sauce
Kohlrabi noodles provide a fresh crunch. Cook longer for softness, then toss with cacio e pepe sauce. The peppery taste of the sauce is the ideal complement to light vegetable noodles.
C. Vegetable Fried Rice + Super-Firm Tofu
One-pan stir-fry heaven. Pan-fry the tofu, followed by fried rice. Tofu absorbs flavor beautifully and gives 14g of protein per serving.
D. Surprising Cheddar Cheese Spread + Fusilli Pasta
Your new go-to mac and cheese. The pungent cheddar clings to each turn of pasta. Add milk or pasta water to the mac to adjust creaminess.
Grilled Cheese
Equipment
- 1 Large Skillet or Griddle Essential for even browning and heat distribution.
- 1 Spatula For flipping sandwiches.
- 1 Chef's knife For slicing apples and sandwiches.
- 1 Cutting Board For safe slicing of ingredients.
- 1 Panini Press (Optional, for alternative cooking method)
Ingredients
Main
- Dijon mustard
- Eight 1/2-inch thick slices country-style white bread
- 12 ounces farmhouse Cheddar sliced
- 12 slices bacon cooked to desired doneness
- 1 green apple thinly sliced
- 3 tablespoons unsalted butter
Instructions
- Heat a griddle or large skillet over medium-low heat. Alternatively, you can use a panini press if you have one.
- Generously spread the Dijon on 4 slices of bread. Top each slice with some of the Cheddar, 3 pieces of bacon, some apple and additional Cheddar. Place a slice of the remaining bread on top of each sandwich and spread with the butter. Place a sandwich on the skillet buttered-side down and butter the remaining side. Cook until the cheese is slightly melted and the bread is browned. Flip the sandwich and continue to cook until the cheese is thoroughly melted and the sandwich is golden brown. Repeat with the remaining sandwiches.
Notes
E. Chicken Shu Mai Dumplings + Chicken Broth
Steam or microwave the dumplings, and serve with chicken broth for a speedy dumpling soup. Add scallions, sesame seeds, or red pepper flakes if desired.
F. Sesame Teriyaki Beef Skirt Steak + Brussels Sprouts
Pre-marinated steak is ready in minutes. Roast or pan-fry sprouts for a caramelized, full-flavored side dish. The sweet marinade pairs beautifully with earthy sprouts.
Skirt Steak
Equipment
- 1 Charcoal Grill Essential for direct coal cooking method
- 1 Blender For pureeing the marinade
- 1 Large Heavy-Duty Zip-Top Bag For marinating the steak
- 1 blow dryer Used to clean ash off hot charcoal as per Alton Brown's method
- 1 Aluminum Foil For resting the cooked steak
Ingredients
Main
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak cut into 3 equal pieces
- Special equipment: blow dryer
Instructions
- Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
Notes
G. Tomato & Roasted Red Pepper Soup + Chimichurri Rice
Heat both together for a hearty, chowder-like meal. The smoky spice of the rice pairs well with the soup’s sweet undertones.
H. Vegetarian Chili + Pub Cheese
Combine for a bold chili cheese dip. The horseradish in the pub cheese kicks up the chili’s flavor. Serve with chips for a low-effort snack.
Vegetarian Chili
Equipment
- 1 Slow Cooker
- 1 Chef's knife
- 1 Cutting Board
- 1 Colander For rinsing beans
- 1 Ladle For serving
Ingredients
Main
- 1 28-ounce can diced tomatoes
- 4 cups reduced-sodium vegetable broth
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can white (cannellini) beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 cup frozen baby lima beans or regular lima beans
- 1 cup chopped onion
- 1 green bell pepper seeded and chopped
- 2 cloves garlic minced
- 1 tablespoon minced pickled jalapeno from can or jar
- 2 tablespoons chili powder
- 2 tablespoons dried Mexican oregano or regular oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 to 2 teaspoons hot sauce
- 1/3 cup couscous
- 1/2 cup shredded Monterey jack cheese
- 1/3 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
Instructions
- In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
- Just before serving, top each serving with shredded cheese and cilantro.
Notes
I. Cookie Butter + Crescent Rolls
Spread cookie butter within crescent roll dough, bake, and have a warm dessert that is the flavor of a snickerdoodle in pastry shape. Bonus: kids will enjoy making them.
All Veggie Fried Rice
Equipment
- 1 Large Skillet or Wok Essential for high-heat stir-frying all ingredients.
- 1 Small Jar with Lid For shaking and combining the sauce ingredients.
- 1 Grater For finely grating ginger and garlic.
- 1 Spatula or wooden spoon For stirring, scrambling eggs, and tossing vegetables.
Ingredients
Main
- 1/4 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon chili paste
- 2 cloves garlic grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large eggs lightly beaten
- 1 cup frozen edamame
- 2 cups frozen corn and pepper mix
- 2 cups bagged riced cauliflower
- 2 cups bagged riced sweet potatoes
- 2 scallions green parts sliced thin
- 1/4 cup fresh cilantro leaves
- 1 tablespoon sesame seeds
Instructions
- Place a large skillet over medium-high heat.
- In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
- Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
- Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
- Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.
Notes
7. Bonus: A Pasta Dish Worth the Hype
A less difficult but more upscale option is Sweet Corn, Burrata & Basil Ravioli with Shrimp Scampi. The ravioli can be boiled in minutes and the frozen scampi in under 15 minutes. Toss them together and sprinkle with Parmesan and basil.
If shrimp’s not your thing, try it with Chicken Parm (using Trader Joe’s organic chicken nuggets) or even battered calamari. Quick pasta dinners have never been easier or more delicious.
Trader Joe’s is a treasure trove for quick, genius meals in particular, two-ingredient ones. Whether you’re digging into saucy beans toast or making a pot of chili cheese dip, these pairings prove that sometimes the only fancy recipe needed to eat well is one with two ingredients. If you keep your pantry and fridge stocked with some of these staples, you are never more than a few steps away from something comforting, filling, and easy.
