A Week's Worth Of 3-Ingredient Trader Joe's Lunches You Can Make On A Budget

Heat up the gyro sliced according to package directions. Flip the gyro slices so both sides are nicely browned and heated through.

Preheat the oven to 400°F, as per package instructions, and defrost the naan. The naan only needs about a minute in the heated oven to defrost completely.

Top the naan with cucumber tzatziki and gyro slices. Serve.

Trader Joe's sells both fresh and frozen naan. I chose to go with the frozen version because a) it's cheaper and b) because I can keep the leftover bread in the freezer with a much better shelf life to use down the line. If you're not a fan of gyro, there are so many ways that you can jazz-up a piece of naan into a creative flatbread. You could use prosciutto and arugula, tomato and burrata, or ricotta and zucchini, for starters.

Heat the cauliflower rice and frozen stir fry vegetables in a skillet with olive oil. Continue sautéing until defrosted. Add tempura sauce (from the bag of cauliflower tempura) and toss until warm . Plate and set aside.

On a lined baking sheet, cook the cauliflower tempura according to package directions. After about 12 minutes in the oven, the tempura should be golden brown. Toss the cauliflower in more of the tempura sauce and add to the stir-fry.

Boil water and cook the tortellini. Meanwhile, sauté the Brussels sprouts in olive oil and season with salt and pepper.

Combine the cooked pasta with the sautéd Brussels sprouts and add torn prosciutto. Drizzle with olive oil and salt, pepper, and red pepper flakes to taste.

Trader Joe's has a handful of pre-seasoned veggies (both fresh and frozen), which come in handy when you're trying to save money on groceries because they already come tossed in garlic, spices, or sauces. You could really go with whatever veggies or protein you like best here. I always find that pasta salad doesn't need a ton of ingredients to taste great. Just a drizzle of olive oil and some salt and pepper goes a long way.

Mix contents of the Caesar salad package, add grilled chicken, and toss with the caesar dressing (included).

Place the chicken Caesar salad in the center of a tortilla and wrap it up. Slice down the middle or enjoy whole.

Toast a slice of bread. Meanwhile, mash together one half an avocado in a small bowl. If you have it in your pantry, add olive oil, salt, pepper, and red pepper flakes.

Top the bread with the mashed avocado in one even layer. Then add smoked salmon.

Avocado toast really is an ideal lunch: It's satisfying but it doesn't catapult you into that post-lunch coma and it really keeps me full all afternoon. I always like adding a little something extra to my avo toast to make it more interesting. At home, I often add a fried or poached egg, but that doesn't travel well, so I tried smoked salmon on this portable lunch version and it's delicious. You could also try topping yours with tomato, feta, or a sliced hard boiled egg.

In a sauce pan, heat up the butternut squash soup until it is just simmering. Season with salt and pepper to taste.

Meanwhile, slice the chicken sausage and sauté it in oil. Add the sausage to the soup and transfer to a bowl.

Add a spoonful of goat cheese and stir to combine.

Trader Joe's pre-made soups are without a doubt my greatest lazy mealtime hack. The butternut squash soup especially is so creamy and flavorful, it really tastes homemade. I always add a few extra ingredients to the soups — for example, cauliflower gnocchi, white beans, kale, or sausage — for a more substantial meal. Whipping this up takes almost no time, and you can even make a few servings at the beginning of the week to last you days.