OK, so Trader Joe's is good for at least one thing ...

And it is pizza dough.
It wasn't the best pizza dough ever, but it is so easy - it comes in a bag and it makes just enough for dinner (if you're hungry) or dinner + lunch the next day (if you're not).

Sauce

2 cloves garlic (make sure not to cut off the tip of your pinky at this stage)
1 14.5 (I think) oz can of diced tomatoes
1 smaller (dunno what size) can of tomato sauce.

Sauté garlic in some olive oil. Drain the diced tomatoes well. Put them and the sauce in the pan and stir it up and turn the heat down. Simmer it if you want to cook off some more liquid - this might actually be a good idea. That's all.

Mushrooms

Some olive oil, four large crimini mushrooms (sliced), a couple shakes of balsamic vinegar, some salt and pepper into a pan. Stir occasionally. Yum.

Dough

Turn dough out onto a lightly floured surface and poke at it until it is about 12 inches around. A rolling pin might help here but it's more fun to do it with your hands. Try to make sure it is a uniform thickness as there was some trouble with cooking all the way through.
Here, the package directions say to just put it on the pan, top it, and bake it. Blythe suggested it might be better to bake it for a few minutes first before topping it, so I tried that; next time I'll bake it longer because the addition of the sauce made it soggy again and it stayed doughy in places. I'd like to get it almost all the way cooked before topping it - the sauce is already warm, and if you have no raw toppings to cook, you just need to melt the cheese.
Mine had the yummy mushrooms and grated mozzarella and some sliced smoked fontina - super good. I felt very gourmet. The other one was just plain mozzarella.

Super easy and fast (as long as you don't cut your fingers) but I am on the lookout for dough that would be just as easy yet less chewy in the end.