5 quick Trader Joe's dinners.

What you’ll need

• 12 pieces frozen pork gyoza
• 8 large leaves butter lettuce
• 1/2 cucumber
• 1/2 cup shredded carrots
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp neutral cooking oil

Let’s make it

1. Wash and dry 8 large lettuce leaves. Cut half a cucumber into matchsticks. Set out ½ cup shredded carrots.
2. Cook 12 frozen pork gyoza in a skillet according to the package directions, using up to 1 tbsp neutral oil and the amount of water directed on the package. Check that the filling reaches the package’s required temperature before serving.
3. Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl.
4. Divide the gyoza, cucumber, and carrots between the lettuce leaves. Serve half the lettuce cups and half the dipping sauce to each person.

Make it work for you. A lighter dinner. Gyoza sizes vary; choose 12 substantial dumplings or increase the portion to suit your appetite.

What you’ll need

• 8 oz dry penne
• 1 cup arrabbiata sauce
• 4 oz burrata
• 2 cups baby arugula
• 1 cup cherry tomatoes
• 1 tsp olive oil

Let’s make it

1. Bring a pot of water to a boil. Cook 8 oz dry penne according to the package directions. Reserve ¼ cup cooking water before draining.
2. While the pasta cooks, halve 1 cup cherry tomatoes. Warm 1 tsp olive oil in a large skillet over medium heat. Add the tomatoes and cook for 3–4 minutes, stirring, until softened.
3. Add 1 cup arrabbiata sauce and warm through. Fold in the drained pasta and 2 cups arugula until the greens wilt, adding a splash of reserved water if needed.
4. Divide between two bowls and top each with 2 oz torn burrata.

Make it work for you. Use a mild tomato pasta sauce if you prefer less heat.

What you’ll need

• 12 pieces frozen chicken soup dumplings
• 6 oz dry wheat noodles
• 2 heads baby bok choy
• 3 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 2 cloves garlic
• 2 stalks green onions
• 1 tsp sesame oil

Let’s make it

1. Mince 2 garlic cloves. Rinse 2 heads baby bok choy well, trim the bases, and quarter lengthwise. Slice 2 green onions.
2. In a saucepan, bring 3 cups broth, the garlic, 1 tbsp soy sauce, and 1 tsp sesame oil to a simmer. Add the bok choy and simmer 3–5 minutes, until tender.
3. Meanwhile, cook 6 oz noodles according to their package directions. Drain and divide between two bowls.
4. Prepare 12 frozen chicken soup dumplings according to their package directions, including any standing time and temperature requirement. Cook in batches if directed.
5. Ladle the broth and bok choy over the noodles. Carefully add 6 dumplings to each bowl and finish with green onions. Let the hot dumpling filling cool slightly before eating.

Make it work for you. The time estimate assumes you can prepare noodles, broth, and dumplings at the same time. Use dumpling package directions rather than a fixed microwave time.

What you’ll need

• 6 oz soy chorizo
• 6 pieces corn tortillas
• 3/4 cup black beans, drained
• 1/2 cup frozen corn
• 1 avocado
• 2 tbsp sour cream
• 1 lime

Let’s make it

1. Remove and discard the casing from 6 oz soy chorizo. Cook the crumbled filling in a nonstick skillet following the package directions.
2. Add ¾ cup drained black beans and ½ cup frozen corn. Continue cooking, stirring, until the corn is cooked and everything is hot, following the corn package’s cooking time.
3. Mix 2 tbsp sour cream with the juice of half the lime. Slice the avocado and cut the remaining lime half into wedges.
4. Warm 6 tortillas in a separate dry skillet. Divide the filling and avocado among them, add lime crema, and serve 3 tacos per person with lime wedges.

Make it work for you. Check the soy chorizo label for its cooking instructions. Refrigerate unused beans promptly in a covered container.

What you’ll need

• 8 oz dry penne
• 6 oz fully cooked chicken sausage
• 1/4 cup pesto
• 2 cups baby spinach
• 1/2 lemon
• 2 tbsp grated parmesan
• 1 tsp olive oil

Let’s make it

1. Bring a pot of water to a boil and cook 8 oz penne according to the package directions. Reserve ½ cup cooking water before draining.
2. Slice 6 oz fully cooked chicken sausage. Warm 1 tsp olive oil in a large skillet and heat the sausage according to its package directions.
3. Add 2 cups spinach and stir until wilted. Reduce the heat to low. Add the drained pasta, ¼ cup pesto, zest from half a washed lemon, and 1 tbsp of its juice.
4. Toss with 2 tbsp reserved pasta water, adding more a little at a time if needed. Taste and add the remaining juice from the lemon half if wanted. Divide between two bowls and finish with 1 tbsp Parmesan each.

Make it work for you. Buy fully cooked sausage. The estimate includes boiling pasta water and does not cover cooking raw sausage.