Want to spice up your food with minimal effort?

Salsa is such a delicious & versatile flavor booster. Here are three fun ways to use it.

We’re using Trader Joe’s Salsa Especial from the refrigerated section because it’s made with fresh, delicious ingredients. (And you can choose the mild or spicy version.)

But any fresh or jarred salsa will work. When selecting your salsa, compare food labels and choose one with low to moderate sodium.

See us make this recipe!

• Check out our YouTube video to see how quick & easy this recipe is to make. (And be sure to hit the Subscribe button for more recipe videos, meal ideas, and Trader Joe's product recommendations!)

RECIPE #1 –

Spicy Greek Yogurt Dip

Makes one serving.
All ingredients purchased @ Trader Joe's

Ingredients:

• 2 tablespoons nonfat plain Greek yogurt

• 2 tablespoons salsa

• 5 baby bell peppers

• 10 Organic Blue Corn Tortilla Chips

Directions:

1. Combine the yogurt and salsa and mix well.

2. When ready to eat, simply enjoy the bell peppers & chips with the dip.

RECIPE #2 –

Chicken & Salsa Rice Bowl 

Makes two servings.
All ingredients purchased @ Trader Joe's

Ingredients:

• 1 cup (½ pouch) Brown Rice (frozen)

• ½ container (9 oz.) Garden Vegetable Hash

• ½ pack (6 oz.) grilled chicken strips

• ½ cup salsa

• ½ avocado, diced

• *optional for extra crunch: 7 Organic Blue Corn Tortilla Chips

Directions:

1. Heat the brown rice according to package instructions.

2. Spray a pan with oil and sauté the veggies for 8-10 minutes or until slight browned.

3. Add the chicken & salsa and heat another two minutes or until all ingredients are warm.

4. When ready, place half the brown rice & half the chicken-veggie mix in each bowl. Add ¼ avocado to each bowl & if desired, crumble the optional chips on top. Enjoy!

RECIPE #3 –

Green Salad with Chicken & Savory Salsa Dressing

Makes two servings.
All ingredients purchased @ Trader Joe's

Ingredients:

• ½ avocado, mashed

• ¼ cup salsa

• ¼ cup balsamic vinegar

• 1 bag (5 oz.) Organic Baby Spinach Spring Mix Blend

• 2 Persian cucumbers, sliced

• 1 pack (9.5 oz.) jicama sticks, diced

• ½ jar fire roasted red peppers, diced

• ½ pack (6 oz.) grilled chicken strips, diced

Directions:

1. For the dressing, combine the avocado, salsa, and balsamic vinegar. Set aside.

2. Pour the bag of greens into a colander. Discard any bad leaves and then pour the remaining leaves into a medium salad bowl.

3. Add the cucumbers, jicama, roasted bell pepper, chicken, and dressing*.

4. Toss well and divide into two portions. Enjoy!

• *If cooking for one: We like the “cook once, eat twice” method! To save one portion for the next day, divide the salad in half before adding the dressing. Place one portion salad & one portion dressing in airtight containers and store in fridge.