1 pound boneless, skinless chicken breast 2 tablespoons olive oil 1 cup chopped onion 2 cloves garlic, minced 1-2 tablespoons hot curry powder, or any Madras-style curry powder 2 teaspoons whole mustard seed 1 teaspoon Trader Joe’s Pumpkin Pie Spice 1 cup chopped sweet red pepper 4 cups raw cauliflower florets (one medium head) 1 cup Trader Joe’s Coconut Milk 1 cup Trader Joe’s Organic Canned Pumpkin salt to taste Cut the chicken into large chunks, and set aside. Heat the olive oil over medium heat in a 5-quart Dutch oven. Cook the onion in the oil for 4-5 minutes, or until it begins to soften. Add the garlic, curry powder, mustard seed, and Trader Joe’s Pumpkin Pie Spice and cook for 1-2 minutes more, or until fragrant. Add the chicken to the spice base, and cook for 5 minutes to brown. Add the chopped red pepper, cauliflower florets, Trader Joe’s Coconut Milk, and Trader Joe’s Organic Pumpkin, and stir to mix. Cover the Dutch oven and cook for 30 minutes, stirring occasionally. Add salt to taste, and serve the curry over hot cooked rice or couscous. Garnish with chopped nuts, cilantro, and chutney, if desired. Serves four.

Paella usually takes 4+ hours to make, but this filling, low-fat recipe is ready in 10 minutes! Uses all Trader Joe's ingredients. Ingredients: 1 boneless skinless chicken breast, chopped ...

1 tablespoon olive oil 1 small red bell pepper, finely chopped 1 tablespoon minced fresh ginger 4 green onions, thinly sliced including some green 1 teaspoon ...

Adapted from a recipe by Bon Appétit October 2001 which called for a homemade pumpkin cake batter. Trader Joe's Pumpkin Bread & Muffin Mix was born for this recipe! It's to die for! Ingredients: Apples: 2 TBSP butter 4 cups sliced peeled cored apples (about 4 large) 3 TBSP sugar 3/4 tsp ground cinnamon Crumb topping: 1/4 cup plus 2 TBSP all purpose flour 1/4 cup (firmly packed) light brown sugar 2 TBSP butter, cut into pieces Pinch salt 3 TBSP pecans Cake: Trader Joe’s Pumpkin Bread & Muffin Mix Preparation: Preheat oven to 350°F. Grease a rectangular ceramic baking dish. (a bit smaller than the standard 9 x 13, maybe 8 X 10) For apples: Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool. For crumbs: Combine flour, brown sugar, butter, and salt in bowl. Use pastry blender until mixture resembles coarse meal with a few larger pieces. Add pecans and mix. For cake: Make batter according to directions on box. Transfer batter to pan. Scatter apples evenly over top. Sprinkle crumb topping over apples. Bake cake until topping is golden brown and tester inserted into center comes out clean, about 45-50 minutes. Cool cake in pan. Serve warm or at room temperature.

The OLD Trader Joe's pumpkin bread mix called for the addition of pureed pumpkin. The NEW Trader Joe's pumpkin bread mix does not, making it simpler for, with just the addition of 2 eggs, 1/2 cup oil ...

This is a simple meal we threw together and were blown away by how good it was -- due to the two main Trader Joe's ingredients. This one is very much a keeper! 1 package Trader Joe's Spicy Chicken ...

2 Trader Joe's Deep Forest Gingerbread cakes from holiday items ($2.99) 1 can Trader Joe's organic pumpkin 2 boxes instant vanilla pudding 1 tub whipped topping Cut the gingerbread cakes into 1 ...

My husband loves to make a dip which is half spicy fat free refried beans and half Trader Joe's Pinjur. Sometimes he melts some cheese on the top, or adds chopped jarred hot peppers. Easy and deliciou ...

1 cup basmati brown rice, uncooked 1 pkg frozen shelled edamame beans 1 can unsweetened white cut corn ½ cup chopped walnuts 1 cup chopped celery 2 stalks green onion, chopped Dressing 6 Tablespoons canola oil 3 T. red wine vinegar ½ T. dried basil ½ T. lemon juice salt & pepper to taste Cook rice in 2 cups of water until done. Cool until warm. Cook edamame as directed on package (make sure you don’t overcook). Combine all salad ingredients and toss with dressing.Good at room temperature or as a warm side dish.

Easy, comforting meal that tastes sophisticated, and popular with the kiddies too! Makes great left-overs. Serves 8. Ingredients: 2 pkgs TJ's Pot Roast, already cooked. 1 medium yellow onion, ch ...

Into one (1) cup TJ's Non-Fat, Plain Yogurt, stir in one (1) teaspoon of TJ's Pumpkin Butter. Couldn't be simpler or tastier!

1 1/2 cups Trader Joe's Organic Canned Pumpkin 1/4 cup cream 1/2 cup sour cream 1/4 cup Trader Joe's Pumpkin Butter 1 Tbsp canola oil 1/2 tsp Trader Joe's Pumpkin Pie Spice 1/2 tsp salt 3 cups ...

2 Apples, unpeeled & cubed 2T Lemon Juice 1C Trader Joe's Dried Pitted Tart Montmorency Cherries 1C Celery, sliced ½C Trader Joe's Reduced Fat Mayonnaise ½C Trader Joe's Dry Toasted Slivered Almonds 2T Trader Joe's Crumbled Gorgonzola Cheese (about 2 oz.) or 2T Trader Joe's Cave Aged Gorgonzola,crumbled (about 2 oz.) 1) In a medium serving bowl, toss apple cubes in lemon juice. 2) Add cherries, celery, mayonnaise, almonds and gorgonzola cheese; mix well 3) Refrigerate, covered, to blend flavors Chef Marcus (Tucson Store 88/Grant and Swann)

1 pkg Trader Joe's Frozen Artichoke Tortellini, cooked & drained (1 lb.) 1 tub Trader Joe's Artichoke Lemon Pesto (9oz.) 1 tub Bellwether Farms Crème Fraîche (7.5 oz.) 1) Prepare Tortellini according to package directions. 2) Combine the Pesto & Crème Fraîche and heat over medium heat until hot. Pour over Tortellini and serve. Chef Marcus (Tucson Store 88/Grant and Swann)

1 Tbsp unflavored gelatin 1 can ( 14 ounces) Light Coconut Milk 1/4 cup Trader Joe's Pumpkin Butter 1/4 cup honey 1 cup Trader Joe's Organic Canned Pumpkin 8 ounces cream cheese, softened, cubed ...

1 package Trader Joe’s precut fresh butternut squash 1 package Trader Joe’s precut fresh acorn squash 1 ½ sticks butter, softened (12 Tablespoons) ¼ cup chopped fresh sage ½ cup all-purpose flour 2 teaspoons salt 1 teaspoon ground black pepper ¾ cup Trader Joe’s French fried onions Preheat oven to 350 degrees. Butter the bottom and sides of an 8 inch soufflé pan. Set aside. In a microwave-safe dish place the butternut and acorn squash. Microwave approximately 10-15 minutes, or until squash is fork-tender. Let cool. Separate the eggs and in a large bowl beat the whites until they form stiff peaks. Set aside. Put squashes, butter, sage flour, salt, pepper and egg yolks in a food processor or blender until pureed. Gently fold the squash mixture into the egg whites, (some small streaks left in are fine). Pour into the prepared soufflé pan and set in the middle rack of the oven. Bake for approximately 45 minutes to one hour, or until risen and a little jiggly in the center. Pull the rack out with the soufflé on it and sprinkle the top with the onions. Put back in the oven for about 5 minutes. Remove from the oven and serve immediately. Serves 6-8 as a side dish This is a family favorite for Thanksgiving and the holidays. A nice change from squash soup or casserole, and while the leftovers won't have the same amount of lift, they are just as tasty.

Serves 6 – 8 Preparation time: 15 minutes This refreshing salad combines the sweet juicy flavor of ripe summer peaches and crunchy red cabbage and onions dressed in a tangy dressing. Splenda substituted for sugar makes for an even healthier side dish. INGREDIENTS 1 medium head of red cabbage coarsely chopped 1/2 large onion, small dice 2 medium ripe peaches, peeled, pitted, small dice 1/2 cup sugar or sugar substitute 1 cup cider vinegar 1/2 cup red wine Salt and pepper to taste METHOD Place first three ingredients in large serving bowl. Mix remaining ingredients in smaller bowl. Pour dressing over cabbage, peaches and onions and toss to cover. Marinate in refrigerator for minimum of 1 hour (can marinate overnight).

2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar, plus some to sprinkle on top 2 large eggs 1 teaspoon vanilla extract finely grated zest on 1 lemon 1 cup Trader Joe's organic canned pumpkin 1/2 cup sour cream 1/2 cup milk 1 1/2 cups chopped pecans, preferably toasted 1. Preheat oven to 325F. Grease a 5”x9” loaf pan and set aside. 2. In to a medium sized bowl, sift flour, baking soda, baking powder, salt and spices together. 3. Use an electric mixer in a large bowl to cream butter on high speed, gradually adding sugar. Beat the eggs in one at a time, beating well after adding each one. Blend in vanilla, lemon zest, and pumpkin. 4. In a small bowl, whisk together the sour cream and milk. Blend half of this into the pumpkin mixture. Blend half of the dry mixture into the creamed mixture, then add the last half of the liquid, then the rest of the dry, blending after each addition until just smooth. Fold in pecans. 5. Use a rubber spatula to scrape batter into prepared pan, smoothing top with a spoon. Sprinkle top generously with sugar. 6. Bake on center rack in preheated oven until a tester inserted deep into the center of the loaf comes out clean, around 70 minutes. Allow to cool in the pan on a wire rack for about 10 minutes. Run a knife around the edges to loosen, then turn bread out onto the rack. Allow to cool before slicing. Wrap bread as soon as it is cooled.

3 8 oz packages cream cheese, softened 1/2 cup sugar 1/2 cup brown sugar 1 tsp vanilla pinch of salt 4 large eggs 1/4 cup sour cream 1 tbsp cornstarch 1 jar Trader Joe's Pumpkin Butter Preh ...

1 (16 ounce) package pound cake mix 3 eggs 2 tablespoons butter, melted 4 teaspoons Trader Joes pumpkin pie spice 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened conden ...