CG's Asada Tacos by C. Gentzkow

Flank Steak (or whatever plain steak works for thinly sliced asada)

Marinated in TJ's Tuscan Italian Dressing (I marinated for 10 hours - or recession work hours)

BBQ steak for 8-10 min on high heat flipping once

Serve with
TJ's blue corn tortillas - slightly warmed
Cheese
Salsa - TJ's Organic Tomatillo & Roasted Yellow Chili Salsa and mix with a bit of sour cream for deliciousness

This is exactly how I like it although some may like to add onions and cilantro.

Trader Joes Co-Op September/October

Here are some recipe ideas for TJ shoppers from our October Co-Op. Enjoy!

New ones I tried last month.
* Elizabeth suggested buying the frozen Brown Rice packets - yummy brown rice in 2 minutes! (vs. 20) yum
* JoAnne suggested the kettle corn (danger! you may eat the whole bag!) & says the canned tuna/olive oil and canned crab is terrific (see her recent post to my blog - crab/shrimp enchiladas)
* Becca suggested the frozen turkey meatballs - yum!

New seasonal items to try (or not try)
* Elizabeth tried the pumpkin pancake mix and said it was "Great!"
* I tried the "maple cookies" (bella talked me into it) - you'll love them if you like a strong maple taste (i don't)
* Tonight I tried the frozen "roasted corn" (I love the sweet corn, so I thought I 'd like this version) - you'll love it if you like the taste of ashtrays (gross)
* After a 10 year hiatus (Becky and I lived on this stuff in college) I revisited the pineapple salsa - yum! great w/ their carnitas (as tacos).


From Chris & Marci
1) Lunch - Roasted turkey slices topped with Havarti lite (They make all kinds of cheese in lite now, and south beach prefers you to eat it. So I throw the combo of turkey and cheese in the toaster oven for 5 min and then you have a turkey melt no carbs.
2) Breakfast
A) 2 eggs and turkey bacon
B) Plain non fat yogurt and the 3 berry granola (one of my favorite things)
C) Blue label OJ - Fresh squeezed (best OJ ever, a bit spendy but better than naked)
D) Garden Patch vegetable juice (you would never guess it but I drink this every day)
E) The green juice (due to my lack of eating green things I drink this as well, its actually really good.
F) Soy chorizo! This is my favorite thing! I love the soy chorizo! It looks nast but get over it. I cook it until brown and throw a couple eggs on top and let the eggs cook. Delish!!! Super good with breakfast burritos!
3) Dinner
A) Mandarin orange chicken with the brown rice Elizabeth was talking about. I eat this about once a week now
B) I like all the marinated meets for tacos (although I would say their asada is a bit over marinated)
C) Soyaki marinade is one of the best
D) I really like their BBQ sauce and ketchup. More than bullseye and Heinz
E) So Lowell Frank taught me a TJ's recipe. You dump all of the BBQ sauce in a pot, add frozen meatballs (i like the turkey ones as well, but any will do) and let them cook. Delicous appetizer, although sometime I eat it for dinner.
F) Sweet potato fries - though it may be shocking I like any of their fries.
G) Frozen mini pepperoni pizza's - their fresh pizza is nast
H) Frozen mini chicken tacos - awesome but probably not good for you
I) asparagus. Mix in bowl with EVOO and salt. Throw on grill on HIGH for 7-8 min (the proper amount of time to cook about any meat - High heet 8 min) and its tender deliciousness.
J) Ground turkey - don't buy the frozen kind but the ground turkey is great for burgers or tacos and way better for you than beef.

From Elise
Smoked Salmon and Spinach filled Crepes are really good something different, I just have a hard time figuring what to serve with them.

Brianne's G-free Pumpkin Cheesecake

CRUST

* 1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
* 5 tablespoons unsalted butter, melted( I might try less butter next time because the crust didnt get very crunchy)
* 1 tablespoon sugar

FILLING
* 3 (8 ounce) packages cream cheese, room temperature
* 1 cup sugar
* 1 cup canned pumpkin puree
* 3 large eggs
* 1 teaspoon vanilla extract (not imitation vanilla)
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground allspice
* pecan halves, for garnishing

Directions

1.FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
2.FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.

3.Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. ( I cooked them in mini pumpkin cheesecake molds and so it only took about 16 minutes to bake.) Cool in the springform pan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
4.Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
5. Great served alone or with whipped cream or vanilla bean icecream.
6. This recipe makes a ton of filling. I had a lot of filling left over so i made a small cheesecake along with 12 mini cheesecakes.

Italian Pot Pie by J. Robinson

• 1 – 1 ½ pound hamburger or turkey
• ½ jar spaghetti sauce
• 2 cups mozzarella
• 1 tube crescent rolls
• Italian Seasonings
• Sour cream

1. Brown meat and add seasonings to taste. Drain.
2. Spread into 8x8 casserole dish.
3. Pour sauce over meat and spread evenly.
4. Sprinkle cheese on top.
5. Unroll crescent rolls but do not separate. Spread 1-2 spoonfuls of sour cream evenly. Separate and roll. Place 1” apart over cheese.
6. Bake 375 for 30 minutes covered. Uncover and bake additional 10 minutes or until brown.