Or browse the center aisles for a unique assortment of canned proteins, like wild salmon.
In addition to adding healthy fat, these items can bump up the protein and fiber content of meals.
At lunchtime, reheat to steaming and top with a generous 1/4 cup of TJ’s kale pesto.
Step 1: Cook chicken sausage
Heat 2 teaspoons olive oil in a nonstick skillet over medium heat.
Step 4: Assemble lunch containers
Divide riced cauliflower among 4 single-serving lidded containers.
Top each with one-fourth of the asparagus and one-fourth of the chicken sausage.
Seal the containers and refrigerated for up to 4 days.
To reheat, vent the lid and microwave on High until steaming, 212 to 3 minutes.
Top with pesto before serving.
And with a whopping 41 grams of protein per serving, it will keep hunger at bay all afternoon.
To switch things up, feel free to swap in canned tuna or leftover roasted salmon for the shrimp.
Seal the containers and refrigerate for up to 4 days.
Add to the meal-prep container.
Add a lemon wedge to the container, if desired.
Just before serving, top with tapenade and freshly squeezed lemon juice, if desired.
Top each with one-fourth of the chicken and 2 tablespoons Trader Joe’s Sesame Honey Almonds.
Seal the containers and refrigerate for up to 4 days.
Toss with dressing just before serving.
