snapshot cooking

This 3-ingredient version of classic romesco sauce makes grilled and roasted dishes sing. 

Quick Romesco Sauce 

(12 ounce) jar roasted red peppers in olive oil

almond butter

smoked paprika

salt

Place 1 jar roasted red peppers (include the oil), 1/4 cup almond butter, 1 teaspoon smoked paprika, and 1/4 teaspoon kosher salt in a blender and blend until smooth, about 1 minute. 

Crispy chicken thighs meet tender Brussels sprouts in this sweet and spicy skillet dinner.

Hot Honey Garlic Skillet Chicken

bone-in, skin-on chicken thighs (1 1/2 to 2 pounds)

kosher salt, divided

black pepper, divided

olive oil

Brussels sprouts

red onion

garlic

hot honey, divided

Red pepper flakes,

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. 

The Kitchn

Sheela Prakash

Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. 

Step 2

Drizzle 1 tablespoon olive oil into a 10-inch or larger oven-safe skillet. Add the chicken, skin-side down. Cook undisturbed over medium heat until the skin is well-browned and crisp, about 15 minutes. Meanwhile, trim 1 pound Brussels sprouts and cut in half lengthwise. Cut 1/2 medium red onion into 1-inch chunks. Mince 2 garlic cloves and mix it with 2 tablespoons of the hot honey in a small bowl.

Step 3

Transfer the chicken to a plate, skin-side up. Increase the heat to medium-high. Add the Brussels sprouts and red onion to the skillet. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Remove from the heat.

Step 4

Nestle the chicken on top of the vegetables. Spoon the garlic-honey mixture on top of the chicken and use the back of the spoon to spread it evenly. Roast until the chicken is cooked through, 8 to 10 minutes. Drizzle the remaining 1 tablespoon hot honey over the chicken and vegetables. Garnish with red pepper flakes, if desired.

Thanks to the Instant Pot, this pasta salad is ready in just 15 minutes. As the pasta cooks, you&#x27;ll use a jar of pickled giardiniera to make a creamy, punchy dressing and easily work in some veggies. 

Instant Pot Macaroni Salad

macaroni

water

(15-ounce) jar giardiniera vegetables

mayonnaise

sour cream

scallions

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Meghan Splawn

Place 1 pound dried macaroni and 3 cups water in an Instant Pot or electric pressure cooker. Lock the lid in place and check that the valve is set to seal. Cook on HIGH pressure for 6 minutes. Meanwhile, prepare the vegetables and dressing.

Pour off 1/4 cup liquid from 1 jar giardiniera vegetables and place in a large bowl. Drain off the remaining liquid. Coarsely chop the giardiniera vegetables and thinly slice 1 bunch scallions, and add both to the bowl. Add 1 1/2 cups mayonnaise and 1/2 cup sour cream and stir to combine.

When the macaroni is ready, quick release the pressure. Drain the macaroni if needed. Rinse under cool water and drain well. Add to the dressing and toss to combine. Cover and refrigerate until chilled, about 4 hours.

If you grew up loving Hamburger Helper, you&#x27;re going to love this quick and easy from-scratch version of cheesy beef and shells. 

Easy, Creamy Beef and Shells

beef

garlic powder

onion power

beef broth

pasta shells

tomato sauce

sharp white cheddar cheese, shredded (about 2 cups)

heavy cream

Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add 1 pound lean ground beef and cook until cooked through and browned. Season with 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder, and cook until fragrant, about 1 minute more. 

Stir in 2 cups beef broth, 8 ounces dried pasta shells, and 1 (15-ounce) can tomato sauce. Cover and cook until the shells are tender and the sauce is slightly thickened, 8 to 10 minutes. Meanwhile, shred 8 ounces sharp white cheddar cheese (about 2 cups).

Remove from the heat and stir in 1/2 cup heavy cream or half-and-half and 2 cups shredded sharp white cheddar until the cheese is melted.

A bottle of herby green goddess dressing from Trader Joe&#x27;s plays both that marinade and the sauce in this colorful chicken and radish skillet.

Green Goddess Skillet Chicken and Veggies

chicken breasts

(11-ounce) bottle Trader Joe’s Green Goddess Salad Dressing

(12-ounce) bag Trader Joe’s Organic Radishes of Many Colors

olive oil, divided

Kosher salt

black pepper

parsley leaves,

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cut 1 1/2 pounds boneless, skinless chicken breasts into 1/2-inch-thick strips and place in a large zip-top bag or shallow bowl. Drizzle with about 3/4 of 1 (11-ounce) bottle Green Goddess Salad Dressing and toss to coat. Refrigerate for 10 minutes to marinate. Meanwhile, halve 1 (12-ounce) bag Organic Radishes of Many Colors (or quarter if large).

Heat 1 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Using tongs, remove the chicken from the marinade, shaking off any excess marinade, and to the skillet in a single layer. Sauté until cooked through, 5 to 7 minutes, then transfer to a plate.

Heat the remaining 1 tablespoon olive oil in the skillet. Add the radishes, season with salt and pepper, and sauté until browned in spots and crisp-tender, 5 to 7 minutes. Return the chicken to the skillet and toss to combine. Remove from the heat, drizzle with the remaining Green Goddess dressing, garnish with chopped fresh parsley, if desired, and serve.

This summery riff on classic eggplant Parmesan celebrates the custardy goodness of tender zucchini. The zucchini is breaded and shallow-fried, then layered into a baking dish with mozzarella, Parmesan, and marinara. 

The Best Zucchini Parmesan

zucchini

Parmesan cheese (about 1 1/2 packed cups grated)

low-moisture mozzarella cheese (about 3 cups shredded)

breadcrumbs

eggs

all-purpose flour

marinara sauce (from a 32-ounce jar)

Amelia Rampe

Line a rimmed baking sheet with a layer of paper towels. Trim and slice 2 1/2 pounds zucchini lengthwise into 1/2-inch wide planks. Place on the paper towels in a single layer. Sprinkle the zucchini with 1/2 teaspoon of the kosher salt, then cover with another layer of paper towels.

Finely grate 6 ounces Parmesan cheese (about 1 1/2 packed cups). Place 1 cup in a medium bowl. Shred 12 ounces mozzarella cheese (about 3 cups), add to the 1 cup Parmesan, and toss to combine.

Transfer the remaining 1/2 cup Parmesan to a wide, medium bowl. Add 2 cups seasoned breadcrumbs, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon black pepper, and stir with a fork until well combined. Whisk 4 large eggs and 1/2 teaspoon of the kosher salt together in a second wide, medium bowl. Whisk 1 1/2 cups all-purpose flour and the remaining 1/2 teaspoon kosher salt together in a third wide, medium bowl.

Pat the zucchini planks dry with more paper towels and stack on a large plate. Wipe the baking sheet dry and fit with a wire rack. Working with 1 zucchini plank at a time, coat it into the flour mixture, then tap off any excess flour. Dip in the egg mixture. Let the excess egg drip back off into the bowl, then dip the zucchini in the breadcrumbs, pressing to adhere. Place on the wire rack. Repeat with the remaining pieces, placing them in a single layer (they can touch).

Step 5

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, fry the zucchini.

Step 6

Line a second baking sheet with paper towels. Heat 1 cup of the olive oil in a large frying pan over medium-high heat until shimmering. Test the oil heat by sprinkling some breadcrumbs in it: If it sizzles immediately, the oil is ready. Working in batches, add 3 to 4 breaded zucchini to the pan and fry until deep golden brown, 2 to 2 1/2 minutes per side. Transfer to the paper towel-lined baking sheet. Repeat with the remaining zucchini, adding more olive oil to the pan as needed so that the zucchini are covered halfway in oil.

Step 7

Spread 3/4 cup of the marinara sauce in the bottom of a 2-quart baking dish (such as an 8 or 9-inch square). Top with 1 layer of zucchini planks, cutting the planks to fit in the gaps as needed. Spread 1 cup of the marinara sauce over the planks. Sprinkle with 1 1/2 cups of the mozzarella cheese mixture. Top with one more layer of zucchini. Spread the remaining 1 1/2 cups marinara over the zucchini, then top with the remaining cheese mixture.

Step 8

Coat a piece of aluminum foil large enough to cover the baking dish with olive oil. Place the foil oil-side down on the baking dish and tightly cover. Bake until the zucchini is tender when poked with a paring knife or cake tester, 40 to 45 minutes. Uncover and turn the oven to broil. Broil until the cheese on top is golden brown, 2 to 3 minutes. Let cool 20 minutes before slicing.

This refreshing rendition of the classic creamy cucumber salad still has all the zip and crunch, but incorporates elements from raita and tzatziki, other cooling cucumber-and-dairy dishes.

Buttermilk Cucumber Salad

cucumbers (from 1 large English cucumber

shallot

full-fat Greek yogurt

buttermilk

Ali Slagle

Transfer the cucumbers and shallots to a colander, sprinkle with 1/2 teaspoon salt, and toss to combine. Set aside to drain for at least 15 minutes or up to 1 hour.

Stir together the yogurt and buttermilk in a medium bowl. Taste and season with with salt and pepper, then stir in the cucumbers, shallots, and herbs.

https://cdn.jwplayer.com/previews/cI9Xw1SF

When the sun is high and the cucumbers snap, someone somewhere is making cucumber-buttermilk salad. Throughout the south, you’ll find it studded with sharp onion and punchy from a pour of vinegar. Sometimes there are grapes, tomatoes, and parsley, too. This refreshing rendition still has the zip and crunch of that timeless summertime salad, but incorporates elements from raita and tzatziki, other classic, cooling cucumber-and-dairy dishes.

Cucumber & Buttermilk Salad

A simple, five-ingredient recipe for zucchini melts on marble rye bread.

Easy, Cheesy Zucchini Melts

(1/2 stick) unsalted butter,

full-fat cream cheese,

sharp yellow cheddar cheese, shredded (about 1 1/2 cups)

mustard

marble rye bread

Jesse Szewczyk

Place 4 tablespoons unsalted butter on the countertop to soften. Place 4 ounces cream cheese, 6 ounces shredded sharp yellow cheddar cheese (1 1/2 cups), 2 tablespoons whole grain mustard, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon black pepper in a medium bowl and let sit out at room temperature while you prep the zucchini. 

Grate 1 medium zucchini (about 4 ounces) on the large holes of a box grater (about 1 1/4 cups). Place in a colander set inside a large bowl. Sprinkle with the remaining 1/2 teaspoon kosher salt, toss to combine, and let sit for 30 minutes. Squeeze the zucchini with your hands to remove excess water, then add to the bowl of cheese. Mix with a rubber spatula until combined.

Butter one side of 8 slices marble rye bread with the softened butter. Flip 4 slices over and build the sandwiches: Using a butter knife, smear each with 1/3 cup of the cheese mixture. Close the sandwiches with the remaining bread slices buttered-side up.

Heat a large skillet over medium-high heat. Add 2 of the sandwiches and cook until golden-brown and the cheese is melted, 3 to 5 minutes per side. Transfer to a cutting board and repeat with the remaining 2 sandwiches. Slice in half and serve immediately. 

This one-pot pasta, made with protein-packed shrimp, creamy white beans, and nutrient-dense kale, is a complete meal all-in-one.

One-Pot Lemon Shrimp Pasta

kale

(about 15-ounce) can cannellini beans

lemon

linguine pasta

raw peeled and deveined shrimp

Storage: Leftovers can be refrigerated in an airtight container up to 2 days.

Grace Elkus

Strip the leaves from 1 bunch kale, then tear the leaves into bite-sized pieces. Place in a large, straight-sided skillet. Drain and rinse 1 can cannellini beans and add to the skillet. Finely grate the zest from 1 large lemon into the skillet (reserve the zested lemon). Add 4 1/2 cups water, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Bring to a boil over high heat. Continue to boil, turning the pasta frequently with tongs, for 5 minutes. Add 1 pound raw shrimp and cook until the pasta is al dente, the liquid has nearly evaporated, and shrimp are opaque, 3 to 5 minutes more. Remove from the heat, halve the lemon, squeeze the juice over the pasta, and toss to combine. Taste and season with more salt as needed. Top with crushed red pepper flakes, if desired. 

A simple three-ingredient sauce that&#x27;s made in one pan and in less than 30 minutes.

3-Ingredient Creamy Mushroom Garlic Sauce

mushrooms

Thinly slice 8 ounces cremini mushrooms and mince 4 garlic cloves.

Heat 2 tablespoons olive oil in a medium skillet over medium heat until shimmering. Add the mushrooms and sauté until browned, 8 to 9 minutes. Add the garlic and sauté until fragrant, about 1 minute.

Add 2 cups heavy cream and bring to a simmer. Simmer until the sauce is reduced by half and thick enough to coat the back of a spoon, 5 to 7 minutes. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Recipe: Slow Cooker Shredded Balsamic Beef

low-sodium beef or chicken broth

balsamic vinegar

brown sugar

Worcestershire sauce

garlic,

(3-pound) beef chuck roast

Rolls,

Storage: Leftovers can be refrigerated in an airtight container up to 4 days or frozen up to 2 months.

Kelli Foster

Place the broth, vinegar, sugar, Worcestershire, and garlic in a 6-quart or larger slow cooker and stir to combine. Generously season the beef all over with salt and pepper. Add to the slow cooker and spoon some of the sauce over top. Cover and cook on the LOW setting until the beef is knife tender, about 8 hours. 

Use two forks to shred the beef in the slow cooker, or transfer the beef to a rimmed baking sheet or cutting board to shred with 2 forks. Return the beef to the slow cooker and mix with the sauce.

An easy recipe for naan flatbread pizzas using Trader Joe&#x27;s ingredients.

Recipe: Trader Joe&#8217;s Garlic Naan Flatbreads

Trader Joe's Garlic Naan

(10-ounce) package Trader Joe's Antipasto Mediterranean Vegetables, drained and coarsely chopped

(12-ounce) bag Trader Joe's Quattro Formaggio Shredded Cheese Blend

Arrange a rack in the middle of the oven and heat to 400°F.

Place the garlic naan in a single layer on a baking sheet. Top each naan with vegetables and shredded cheese. Bake until warm and bubbling, 5 to 10 minutes.

An easy slow cooker chicken recipe using just a handful of Trader Joe&#x27;s ingredients.

Recipe: Trader Joe&#8217;s Slow Cooker Spicy Mediterranean Chicken

(8-ounce) container Trader Joe's Zhoug Sauce

boneless, skinless chicken breasts (about 2 pounds total)

Trader

rice

 Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Pour half of the zhoug sauce into the bottom of a 6-quart or larger slow cooker. Nestle the chicken breasts into the sauce in a single layer. Place the roasted peppers and olives evenly over the chicken. Pour the remaining sauce and water over the top. 

Cover and cook on the LOW setting until the chicken is cooked through, 2 to 3 hours. Serve over orzo or rice, if using.

Simmering Brussels sprouts in a luxe combination of milk, butter, maple syrup, and Dijon mustard makes the vegetable absolutely irresistible. 

Maple-Mustard Butter Bath Brussels Sprouts

milk

unsalted butter

Dijon mustard

maple syrup

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.

Bring 4 cups water to a boil in a large pot over medium-high heat. Meanwhile, trim and halve 2 pounds Brussels sprouts through the stem.

Add 1 cup milk, 1 stick unsalted butter, and 1 teaspoon kosher salt to the water. Carefully add the Brussels sprouts. Reduce the heat to medium and boil, stirring occasionally, until the Brussels sprouts are tender, 10 to 12 minutes. Drain the sprouts (you can save the butter bath for other veggies), then return to the pot. Add 2 tablespoons Dijon mustard and 2 teaspoons maple syrup and toss to combine. 

Slow cooker apple pie dump cake is everything you love about warm apple filling with a gooey, cake-like topping, and it comes together with 3 ingredients.

Recipe: 3-Ingredient Slow Cooker Apple Pie

apple pie filling

(15- vanilla cake mix

(1 stick) unsalted butter, melted and cooled

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Spread the apple pie filling in an even layer in a 5- to 6-quart slow cooker.

Place the cake mix and melted butter in a large bowl and stir well until the mix is crumbly. Spread in an even layer over the pie filling. Place a clean dish towel or large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the pie.

Cover and cook on the HIGH setting until the top is set, 2 hours. Serve warm.

An easy recipe for Trader Joe&#x27;s sweet potato gnocchi roasted on a sheet pan with chicken sausage.

Recipe: Trader Joe&#8217;s Crispy Sweet Potato Gnocchi

(14-ounce) bag frozen Trader Joe's Sweet Potato Gnocchi

Trader Joe's Kale, Cashew & Basil Pesto

salt and black pepper,

 Arrange a rack in the middle of the oven and heat to 450°F.

Place chicken sausage on a rimmed baking sheet with the sweet potato gnocchi. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.

Spread in an even later and roast until the gnocchi is plump and lightly browned and the sausage is warmed, about 15 minutes. Drizzle with pesto and toss to coat.

Easy 4-ingredient cookies — like gooey butter, chocolate crinkle, and red velvet — that all start with a box of cake mix. 

These (Stress-Free) Shortcut Cookies All Start with a Box of Cake Mix

vegetable oil

(15.25-ounce) package cake mix,

mix-ins (such as chocolate chips

Storage: Store in an airtight container at room temperature for up to 4 days.

Patty Catalano

Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.

Place the eggs and vegetable oil in a large bowl and whisk until combined. Use a fine-mesh strainer to sift the cake mix into the egg mixture to break up any large lumps. Using a spatula, stir until all of the dry ingredients are moistened and a dough forms. Add the chocolate chips, if using, and stir to combine.

Scoop the dough into 2 tablespoon portions. If making crinkle cookies, toss the balls in powdered sugar and refrigerate until chilled, about 20 minutes. If making Funfetti cookies, roll in sprinkles. Arrange on the prepared baking sheets, leaving 1 inch between each cookie, about 12 cookies per baking sheet.

Bake until the cookies are set, about 10 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to wire cooling racks and cool completely.

Feel free to turn this vibrant salad into a meal by topping it with grilled chicken, shrimp, or salmon.

Top 28 snapshot cooking recipes from across the web

The most viewed snapshot cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Easy, Cheesy Zucchini Melts

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Top 28 snapshot cooking recipes from across the web

The most viewed snapshot cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Romesco Sauce

Hot Honey Garlic Skillet Chicken

Instant Pot Macaroni Salad

Easy, Creamy Beef and Shells

Green Goddess Skillet Chicken and V...

The Best Zucchini Parmesan

Buttermilk Cucumber Salad

Easy, Cheesy Zucchini Melts

One-Pot Lemon Shrimp Pasta

3-Ingredient Creamy Mushroom Garlic...

Recipe: Slow Cooker Shredded Balsam...

Recipe: Trader Joe&#8217;s Garlic N...

Recipe: Trader Joe&#8217;s Slow Coo...

Maple-Mustard Butter Bath Brussels ...

Recipe: 3-Ingredient Slow Cooker Ap...

Recipe: Trader Joe&#8217;s Crispy S...

These (Stress-Free) Shortcut Cookie...

Avocado and Cucumber Arugula Salad

Salmon en Papillote with Lemon and ...

30-Minute Creamy Chicken and Rice S...

Instant Pot Salsa Chicken

One-Pot Creamy Zucchini Pasta

The Easiest Skillet Chili Mac

One-Pot Coconut-Cilantro Rice with ...

Recipe: Trader Joe&#8217;s Potstick...

Recipe: Trader Joe&#8217;s Mediterr...

Blistered Cucumbers with Spicy Seed...

Chicken, Tomato, and White Bean Sou...

The most viewed snapshot cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Recipe: Trader Joe’s Garlic N...

Recipe: Trader Joe’s Slow Coo...

Recipe: Trader Joe’s Crispy S...

Recipe: Trader Joe’s Potstick...

Recipe: Trader Joe’s Mediterr...