These fluffy griddle cakes are the secret to our homemade version of popular fast-food breakfast sandwiches.

Add an egg and some Trader Joe's chicken breakfast sausage, and you've got a protein-packed breakfast in minutes. The cakes are also good on their own and easy to heat up in a toaster or microwave.

Forget the boxed stuff you have to cook on the stove — Joe's Diner frozen mac and cheese is creamy, rich, and indulgent.

It heats up in minutes, making it a perfect lunch for busy days or side dish with dinner. This is one of my favorite things to buy at Trader Joe's.

The centerpiece of most meals my husband cooks is some sort of meat, so we buy it regularly. Fortunately, Trader Joe's offers an impressive selection of it at competitive prices.

I've been impressed by the quality of the meat we've gotten at the chain, so we grab beef, poultry, or pork on each shopping trip.

Trader Joe's plantain chips deliver when the craving hits for something salty, sweet, and crunchy.

Made with just three ingredients — plantains, sunflower oil, and salt— these chips are my guilt-free, go-to snack.

We always keep a few bags on hand for road trips, late-night cravings, and afternoon desk snacks. If you prefer a little kick, try Trader Joe's jerk-style plantain chips.

We always have ice cream in our freezer, and Trader Joe's ice-cream sandwiches are some of our favorite buys.

They're the perfect portion-controlled treat for when we're watching TV after dinner.

Some of our top picks are the Mini Mint Mouthfuls, brownie-coffee crisp ice-cream sandwiches, and classic Sublime cookie ice-cream sandwiches.

We've been so impressed by Trader Joe's frozen foods inspired by other countries that we rarely order takeout these days.

Trader Joe's soup dumplings and fried rice are some of our favorite buys. Both dishes deliver on flavor and cost far less than if we'd ordered them from a restaurant.

For us, these heat-and-eat options are a game changer for busy nights when cooking from scratch isn't an option.

Eating clean is important to us, so fresh produce is always in our kitchen.

We regularly stock up on bananas, berries, and mini carrots for easy snacking for us and our dogs. Plus, the chain's seasonal fruits and vegetables can be great for trying new recipes.

My husband also swears by Trader Joe's salad kits for quick, no-fuss lunches.

Open our fridge, and you'll always find a half-gallon of Trader Joe's chocolate milk. It's so creamy and delicious.

We like to drink it as a coffee alternative, after-dinner sweet treat, or post-workout pick-me-up.

Trader Joe's Goddess dressing is a staple for us. It's fantastic on salads or as a veggie dip. We also like using it to upgrade pasta or tuna salad.

It's one of the most versatile condiments we own and a great value, as a little goes a long way in terms of flavor.

Trader Joe's breaded chicken tenderloins are a lifesaver when I'm trying to make a quick, stress-free meal.

I like pairing them with Trader Joe's mac and cheese and some veggies for a dinner that's ready in minutes. The tenders are also great for adding protein to salads.

Infused with eucalyptus and other botanicals, Trader Joe's Tea Tree Tingle products leave our hair feeling soft and clean. I like how they make our hair smell, too.

A little bit of these goes a long way, which makes them a great value for us.

I think Trader Joe's wine selection is unbeatable in terms of value and quality.

Whether we need a bottle for a special occasion, a hostess gift, or something to pair with dinner, there's always an affordable option that tastes like it cost way more than it actually did.

There are a lot of bottles available for under $20, and many cost less than $10.

I air-fried a couple of frozen shrimp seafood burgers at 400 degrees Fahrenheit for 10 minutes, flipping them halfway through.

They came out plump and juicy with a lovely golden crust on the outside.

Because the burgers were so juicy, they made a bit of a mess in my air-fryer basket. However, it was quick and easy to clean it out.

I don't like making frozen fried rice in the microwave because it stays soft and mushy, but I don't always have the energy to stand over a frying pan.

The air fryer seems like a smart alternative to enhance crispiness.

I dumped about half the bag of Trader Joe's chicken fried rice directly into my air-fryer drawer and cooked it at 350 degrees for 10 minutes, stirring halfway through.

The chicken cooked nicely without drying out, and the veggies turned bright and crisp, not overcooked or mushy. My one disappointment was that the rice didn't get quite as crispy as I'd hoped.

Trader Joe's box of frozen chiles rellenos includes two batter-covered, cheese-stuffed peppers.

I followed the box's specified air-fryer instructions to heat the peppers at 350 degrees for 15 minutes, flipping halfway.

They came out beautifully golden — the crust was crunchy and light, and there was no shortage of delicious cheese inside. However, perhaps because of this, the poblanos themselves almost became more of an afterthought flavor-wise.

Trader Joe's carne-asada burritos feature thinly sliced grilled beef and onions wrapped in a thick flour tortilla.

I air-fried a single frozen burrito at 350 degrees for 13 minutes.

The tortilla came out stiffer and darker than if I'd microwaved it, and the interior was still nice and moist. I find the microwave can dry things out sometimes.

The meat was juicy, and there was a good amount of it, but the burrito still benefited from a dunk in spicy salsa for more flavor.

That's right, soup in the air fryer.

According to the instructions on the box, you're supposed to microwave the soup for five minutes. However, I wanted to maximize the crispy, cheesy top to imitate a restaurant-style crock of French onion soup.

I placed the frozen soup puck in an oven-safe glass container and put it in my air fryer at 350 degrees for 15 minutes.

When the timer went off, I got the crispy crown I was after, but the center of the soup wasn't totally defrosted. I was forced to stir until it was fully melted, which scattered the cheese.

Even though I didn't have the top I wanted, once the soup was heated through, it was delicious. The cheese found its way into nearly every bite.

Overall, the air fryer seems to be a good match for many of Trader Joe's frozen offerings.

I'd choose the appliance every time for the shrimp burgers since it's hands-off. I think it cooks them a little more evenly and reliably than the stove.

I also loved the texture and cheesiness of the air-fried chiles rellenos, and I'm excited to liven them up in the future with extra salsa or taco sauce.

If you like a crispy burrito, the air fryer is definitely the way to go for Trader Joe's frozen offerings.

Although it wasn't absolutely perfect, when I'm in a rush and can't pan-fry the chicken fried rice, I much prefer the air fryer to the microwave.

All that said — and this may not come as a surprise — there's no clear advantage to cooking the French onion soup in an air fryer. I'm still trying to figure out how to get the perfect, crispy topping for that one.

At $8 a bottle, Kirkland's prosecco is one of the most affordable sparkling wines at Costco.

Don't let the price fool you, though. This wine is from the "Superiore" area of the Italian prosecco region, meaning the winemaking standards are higher.

The Kirkland bottle is on the sweet side, and it's perfect in brunch mimosas.

Moët & Chandon Champagne is probably the most iconic wine on this list.

As a sommelier, people often ask for a glass of Champagne whenever they want something fizzy. However, true Champagne has to be made in the Champagne region of France — trust me, it actually makes a difference.

The flavors are much more complex and layered than a standard sparkling wine. There's also something special and luxurious about Champagne.

This bottle is amazing on its own but also shines with salty snacks such as potato chips, mixed nuts, and popcorn.

You may not expect much from the Kirkland brut Champagne, but it's hard to find another bottle like it.

It's true Champagne that only costs $21 — it's rare to find a large bottle of the stuff at such a low price.

Kirkland's variety is a little lighter and fresher than some Champagnes, but if that doesn't bother you, it's a total winner.

Choosing cava is a great way to save money when it comes to sparkling wines.

The Spanish sparkler uses the same production method as Champagne but rarely costs more than $20 a bottle. Costco even has one from Blanchard Perez that's under $10.

Cava is generally dry, with little to no sweetness. I love serving it with appetizers and tapas.

Some big Champagne brands purchase land and make Champagne-style sparkling wines worldwide. In this case, Louis Roederer bought property in Northern California's Anderson Valley.

Its sparkling brut is a delight and only costs $20 a bottle. In comparison, the brand's true French Champagne goes for closer to $60.

I like the Californian Roederer Estate stuff so much that I served it at my own wedding.

The only thing more on trend than sparkling wine is sparkling rosé, and Scharffenberger Cellars has a bottle for $19 at Costco.

The affordable Californian wine is made with grapes from Mendocino County and has a cheerful effervescence.

It pairs well with light dishes such as salad, shrimp cocktail, and smoked-salmon dip.

I wanted to include one special, pricier wine on the list, and that spot went to the $150 bottle of Henriot at Costco.

It's a vintage Champagne, which means all the grapes were harvested the same year — in this case, 2006.

Henriot has been around for over 200 years, and it's one of the few larger brands that's still independent and family-owned. Its Champagne hits all the marks for complexity, flavor, acid, and finish.

My kids can't believe these flavorful Caesar, green-goddess, and creamy-dill dressings in the refrigerated section are completely plant-based. Plus, they have less than 100 calories a serving and are made from simple ingredients.

I'm vegan and the rest of my family isn't, so they're my answer for zhuzhing up steamed vegetables, grain bowls, wraps, and, of course, salads.

I'm always looking for ways to add more protein to meals, and I do so to our noodle dishes by using certain pasta varieties from Trader Joe's.

There are several options for pasta with up to 14 grams of protein a serving, including varieties made with lentils, brown rice, quinoa, and chickpeas.

Beyond pasta night, I also use the noodles to ramp up salads, veggie stir-fries, and curries.

Trader Joe's simple can of vegetarian chili is great on nights when I don't feel like cooking. It's vegan, so everyone in my family can enjoy it.

I love that the added pea protein boosts the protein content of the red beans.

I serve it with a variety of toppings so everyone can pick what they like. I'll also use it as a topping for baked potatoes or sweet potato "nachos."

There's a wide variety variety of salad kits at Trader Joe's, from sweet-chili mango to pizza ranch.

Sometimes I just follow the package instructions to build a flavorful salad, but the kits have also inspired a number of dinners in my house. I use the Mediterranean kit as a base for falafel bowls and the Southwestern chopped as a pizza topping.

New varieties always seem to be popping up on shelves, creating limitless options for creativity.

Preparing beans and legumes can be time-consuming, but they're one of the best plant-based protein sources. So, the prepared lentil package in the refrigerated section at Trader Joe's is a handy staple.

I use it in countless ways — to fill taco shells, stir into pasta sauces, and sprinkle on salads, to name a few.

I've also combined the lentils with lemon juice, fresh herbs, and Trader Joe's bruschetta to make a hearty filling for a wrap.

Trader Joe's offers a variety of tofu, but the high-protein super-firm, baked teriyaki-flavored, and baked Sriracha-flavored varieties are my favorites.

The pre-seasoned and baked varieties are ready to slice, crumble, or air fry without any prep. Meanwhile, the high-protein tofu can be whipped up for a number of dishes and provides 5 more grams of protein per serving than the store's standard extra-firm block.

Some of my menu highlights include grilled tofu "steaks" topped with chimichurri and breaded tofu sticks served with dipping sauces.

I always keep a box of Trader Joe's brown rice in my freezer to make easy weeknight meals — from grain bowls and stir-fries to burritos and casseroles.

Instead of meal-prepping a big pot of rice at the start of the week, I can just pull out one of these packets and microwave it for four minutes.

I'm also a fan of the store's frozen jasmine rice.

Much to my kids' chagrin, one of the easiest ways to level up the nutrition factor in my family's meals is to add more vegetables.

Luckily, all of us can get behind Trader Joe's fun zucchini spirals and butternut-squash zig-zags.

I toss the spiralized zucchini with protein-enriched spaghetti and use the butternut-squash pieces to replace thicker noodles in soups and casseroles.

Trader Joe's package of lightly salted edamame is ready to eat, making it a go-to for my Asian-inspired meals.

I sprinkle them into stir-fries, teriyaki bowls, and sushi rolls, but they're also just great for snacking.

We go through the refrigerated package in a week and don't have to worry about it going bad, but there's also a frozen option.

Tossed with soybean oil, lemon juice, parsley, salt, cumin, garlic powder, and black pepper, Trader Joe's Greek chickpeas are my shortcut for adding zest and plant protein to meals.

For salads, I skip the dressing and toss the chickpeas directly into the bowl with the juice of a lemon. Or, I'll roast them until crunchy and use them as croutons.

I also love to spoon them over grilled vegetables such as zucchini, cauliflower, and portobello mushrooms.

Click to keep reading Trader Joe's diaries like this one.

One of the biggest things to remember is that these options are not exact dupes for wine. The nose and the palate are generally slightly different.

That said, Ariel by J. Lohr Winery produces a nonalcoholic chardonnay with solid wine-like aromas and flavors — it's just a bit more subtle.

It's only about $11 a bottle, and I like to enjoy it with a simple weeknight meal of creamy pasta or grilled fish and vegetables.

Fre's $10 bottle of nonalcoholic pinot grigio should align with your palate if you enjoy a slightly sweet white wine.

Floral and lychee aromas give way to a fresh, sweet taste reminiscent of the real thing.

In my opinion, it's one of the closest examples of a no-alcohol drink that tastes like regular wine.

Napa Valley's Bouchaine Vineyards offers more elevated nonalcohol options made from its estate-grown grapes.

The very subtle aromas and flavors almost make me feel like I'm drinking a real glass of wine.

If you're looking for a drier option, the brand's $25 bottle of estate rosé only has 6 grams of sugar per liter — most similar offerings clock in between 24 and 60 grams.

With white and rosé offerings, Bolle's $30 nonalcohol bottles are the closest thing to a dry sparkling wine I've tasted.

They're made from chardonnay, sylvaner, and pinot-noir grapes grown in La Mancha, Spain.

When I'm looking for a celebration wine without the alcohol, this is my top choice.

Made from merlot grapes grown in Bordeaux, France, Moderato's nonalcoholic blanc de noir is crisp and refreshing as can be.

The sparkling wine goes for about $28 a bottle, so slightly cheaper than Bolle.

When I serve it chilled with a light meal, I hardly miss the alcohol.

I would consider Kally's organic line of no-alcohol drinks to be more like wine alternatives than dupes. They're made with early-harvested grapes, herbs, botanicals, and decaffeinated teas.

Its standard offerings are also $39 a bottle, so they're definitely on the pricier side.

When drinking these, I find you have to suspend your beliefs about what wine should smell and taste like a little. However, I like the savory and herbaceous notes in its golden sparkler bottle.

For whatever reason, making a tasty, nonalcoholic red wine seems to be a challenge. I haven't found as many that I like.

When I'm in the mood for one, I usually reach for Ariel's alcohol-removed cabernet sauvignon. It's lightly sweet, best served chilled, and only about $11.

I love a wine spritzer and find this bottle delightful when served over ice with club soda and a squeeze of lemon.

Cesanese del Piglio is the first DOCG of Lazio, the region where Rome is located. This means it's been rated one of the highest-quality Italian wines.

The beautiful wine grape grows in the foothills of the Apennines Mountains.

Cesanese has aromas of cherry, sweet spices, roses, and often black pepper. The tannins are pretty light, too, so bottles don't have to age long to be enjoyed.

It pairs best with fresh pasta dishes, heavy meat sauces, and seasonal porcini mushrooms.

When most people think of zinfandel, they picture the pink-hued boxes of white zinfandel from the '80s and '90s.

This hasn't given it the best reputation among wine drinkers and professionals.

However, winemakers in California have started to reimagine zinfendel. They're making gorgeous, robust reds from the old white-zin vines.

These are well-constructed, spicy wines with lots of dark berry aromas. They're often labeled "jammy," so if you like a fruit-forward bottle, this is for you.

I go to the Dolomites in the Italian Alps every summer to eat and drink the region's best food and wine.

Nothing tops a well-made glass of teroldego for me. When I open a bottle back at home near Rome, I'm immediately transported to those alpine summers. Think wild berries, pine needles, freshly turned earth, cut grass, mountain streams, and medicinal herbs.

The flavor is complex and bright, and it's perfect to pair with the region's heavier cuisine, such as polenta with chanterelle mushrooms, knödel, and fondue.

I always have a case in my cellar.

Sparkling reds aren't as well known as their white counterparts, but they are the perfect pizza wine. I like to keep some on hand for more casual dinners and gatherings.

One of the most famous sparkling reds is Lambrusco from Emilia Romagna. However, winemakers worldwide are producing delicious, naturally sparkling reds in the pet-nat style.

The best ones are made from high-acidity red-wine grapes. Look for sparkling shiraz, dry Lambrusco, Gamay-based vin du bugey, and my personal favorite, barbera frizzante. It's made from the barbera grape and is known for its high acidity and food friendliness.

Saperavi, originating in the country of Georgia, is one of the oldest known domesticated red grapes in the world. Today, you can find bottles from Georgia, Ukraine, Moldova, Australia, and even the Finger Lakes in New York.

These wines look almost black because they contain high levels of anthocyanins (water-soluble pigments).

The wine is often complex, with aromas of cassis, blackberries, spice, earthiness, cherries, leather, and licorice. A bold glass of saperavi is great on its own, but it also pairs well with lamb or game dishes and cheese-based sauces.

Today's rosé wines go beyond the blush-pink bottles of yesteryear. I love that they can give you the flavors of beloved red-wine grapes without the heaviness.

I lean toward deep-hued rosés made from grapes like grenache, Sangiovese, teroldego, and even cabernet sauvignon. Italians also have a long history of producing darker rosato wines such as Cerasuolo d'Abruzzo and Cerasuolo di Vittoria.

If you can't decide between red and white next time you're hosting, this is a great compromise.

Assyrtiko, sometimes spelled Asyrtiko, is a white-wine grape that originated on the Greek island of Santorini. However, it has since spread to South Africa, California, and even North Carolina.

I love Assyrtiko because it's high in acid, incredibly fresh, and food-friendly. It can be pretty citrusy on the palate, with notes of guava and minerals.

With its high acidity, it's a great wine to pair with a cheese plate or charcuterie board at a holiday party.

I recently visited Armenia for a wine-tourism conference and fell in love with its white wines. The Asian country, like Georgia, is one of the oldest wine regions in the world, with thousands of years of winemaking history under its belt.

I was impressed by the variety and high quality of wines I tried there.

Armenia is better known for its brandy, but if you find any white wine, grab it.

These wines pair perfectly with the highly aromatic cuisines of Armenia and Iran, and they'll also go well with Thai and Vietnamese food.

Most white wines are made by fermenting the juice, resulting in the pale hue we all recognize. Amber wines, also known as orange wines, are different because they achieve color through skin contact or maceration, like red wines.

Although they're made with white grapes, the result is various hues of amber with unique textures, tannins, and flavors.

This style of wine originated in Georgia, but it is now produced in winemaking regions around the world.

Amber wines are delicious, fun, and sometimes ethereal, so I always look for them on a wine menu at a restaurant or bar. It makes me think the curator there knows what's up.

I always call Chenin Blanc the greatest wine grape on earth — it never fails me. It grows worldwide, but its home is the Loire Valley in France, and there's a high concentration of vineyards in South Africa.

The grape is actually used to make various wines, from refreshing sparkling bottles to dry, sweet, and golden-hued varieties. I love them all, especially a dry, tart Vouvray.

Expect flavors of apples and pear, honey, light tea, and persimmon. These wines are perfect with goat cheese, fattier fish like sardines and tuna, and pasta.

If Chenin Blanc is the world's greatest wine grape, garganega is Italy's best white grape.

The Italian white wine is wonderful and young. As it ages, it evolves from stone fruit, melon, and citrus aromas to more citrus peel and nutty aromas.

The fresh wine has a medium body and is a great alternative to pinot grigio. Try garganega with shellfish and richer dishes seasoned with fresh herbs or butter.

I live near Rome and like to drink locally, so I often reach for wines from my Lazio region of Italy.

Roman cuisine is heavy, so I want a wine that can stand up to the sharp and salty flavors of pecorino Romano cheese. The most popular blends are made from malvasia and trebbiano grapes.

These wines are aromatic, with notes of citrus, tropical fruit, and white flowers, but they're also very acidic and thirst-quenching. I like to pair them with a plate of carbonara.

On my wine tours, I meet many different people with varying tastes — including those who are what we call "ABC" (anything but chardonnay) drinkers.

Many people don't like it, but I think it's a real shame. I love chardonnay so much that I named my dog after it.

The grapes grow worldwide, but their reputation can't seem to shake the overly oaked, buttery California chardonnays of the '80s and '90s.

Those styles still exist, but that's not all there is to the wine. When made well, it can be complex, with notes of lemon, apples, tropical fruits, stone fruits, cherry blossom, orange zest, flint, jasmine, and nuts. There's something for everyone.

Because chardonnay isn't particularly acidic, it can be enjoyed on its own without the need to be tamed by food. However, it also pairs well with soft cheeses, vegetarian cuisine, mushrooms, and fresh herbs.