New Items: Gary's Quick Steak
Gary Rohwer of Gary’s QuickSteak has reinvented the effort it takes to make a great cheesesteak, without sacrificing the flavor, and now we’re bringing his product to the frozen meat section of your favorite grocer.
Gary’s QuickSteak is 100% All Natural, thinly sliced, sirloin steak with no artificial ingredients that cooks from frozen in minutes offering a variety of delicious meal choices.
Being pre-sliced and packaged in a way that allows simple portioning and less than two minutes and thirty seconds of cook time means less time in the kitchen and more time enjoying your family. Each serving also packs a punch of protein–23 grams to be exact. Creating a healthy and delicious meal has never been so simple!
Gary’s QuickSteak Sirloin is now available at your local Price Chopper.
100% all natural, thinly sliced sirloin steak with no preservatives or artificial ingredients that cooks from frozen. 23 grams of protein per serving, 3 servings per package.
Sirloin Cheesesteak Sandwich
The sirloin cheesesteak sandwich is truly what started it all. Read more about how Gary’s QuickSteak creates its iconic cheesesteak and shop for products that can help you make this sandwich at home in minutes!
INGREDIENTS
- 1 pkg 12 oz. package Gary’s QuickSteak Sirloin *
- 1 pkg Wow! Seasoning
- 1/2 C Green Peppers (julienne sliced)
- 1 C Onion – White or Yellow (julienne sliced)
- 8-12 slices Cheese (any type, white or yellow)
- 2-4 Hoagie Buns
INSTRUCTIONS
- In a large skillet prepare Gary’s QuickSteak Sirloin portions according to package directions.
- After steak is flipped and broken apart, add the seasoning package, onions and peppers to steak and sauté until onions just begin to wilt and become translucent.
- Place 4 cheese slices on a hoagie bun and top with steak.
NOTES
*Please follow package label guidelines for proper temperature for all cooked meats and poultry.
Sirloin, Mushrooms, And Asparagus
Delicious way to put together sirloin, mushrooms, and asparagus quickly for dinner!
INGREDIENTS
- 1 Tbsp Cooking Sherry
- 3 Tbsp Soy Sauce (Divided)
- 1/4 tsp Ground Ginger
- 1 12 oz package Gary’s QuickSteak Sirloin
- 1 Tbsp Cornstarch
- 1 Tbsp Hoisin Sauce
- 1/4 tsp Sugar
- 1/2 C Beef Broth
- 4 oz Sliced Button or Portobello Mushrooms
- 2 lbs. Asparagus, fresh, cut into 1-1/2” Lengths
- 1 Clove Garlic, minced
- 3 Tbsp Avocado or Canola Oil (Divided)
- Cooked Rice or Cauliflower Rice
INSTRUCTIONS
- In a small bowl mix sherry, 1-1/2 tbsp. soy sauce and ground ginger and stir together.
- In another small bowl mix together the cornstarch, hoisin sauce, 1-1/2 tbsp. soy sauce, sugar, and beef broth, set aside.
- In a large skillet add 1 tbsp. oil to pan and heat until shimmering, add frozen QuickSteak Sirloin portions and sear on one side, flip meat, pour the sherry and soy sauce mixture over the cooking sirloin portions and continue to break apart.
- When meat is no longer pink and starting to brown, remove from the pan and set aside.
- Add the remaining oil to the same pan, add the mushrooms, garlic and sauté until the mushrooms have just begun to let go of their juices. Add asparagus and sauté until tender crisp. Add the cornstarch mixture to the pan and bring to a boil, stir for two minutes, and add the Sirloin to the pan and heat through.
Serve with cooked rice/cauliflower rice
Carne Asada Tacos with Pickled Onions
These tacos aren’t your standard street tacos, and they take minutes to make with Gary’s QuickSteak Sirloin.
INGREDIENTS
- 4 Garlic Cloves (chopped fine)
- 1/4 tsp Cumin
- 1/4 tsp Hot Chipotle Powder
- 5 Red and Yellow Mini Peppers (sliced into rings)
- 1/2 Jalapeno Pepper (seeded and diced fine)
- 1 12 oz. Gary’s QuickSteak Sirloin
- 1 Lime (juiced)
- 18 Corn Tortillas (warmed)
- 1/4 C Green Salsa Verde
- 4 oz Cotija Cheese
- 1 C Cilantro Leaves (torn or rough chopped)
- Prepared Guacamole
- Additional Limes
Pickled Onions
- 1 Red Onion (sliced thin)
- 1/4 C Kosher Salt
- 1 Tbsp Sugar
- 1/2 C Apple Cider Vinegar
INSTRUCTIONS
- To prepare pickled onion, place sliced onion in a bowl with salt and sugar, let sit for 10 to 20 minutes, place in a strainer and rinse under cold water. Place the onions in a bowl with vinegar, cover and refrigerate.
- In a large skillet begin to prepare Gary’s QuickSteak Sirloin according to the package directions, after flipping the sirloin portions add the first 5 ingredients and sauté for an additional two to three minutes.
- Pour lime juice over sirloin and let rest a few minutes.
- Assemble the tacos in the warmed shells filling with the seasoned sirloin and peppers add salsa, guacamole, cheese, onions cilantro and pickled onions.
Sirloin and Spinach Lo Mein
Try this Sirloin and Spinach Lo Mein with Gary’s QuickSteak Sirloin.
INGREDIENTS
- 1/2 C Hoisin Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Water
- 2 tsp Sesame Oil
- 2 Garlic Cloves (minced)
- 1/4 tsp Crushed Red Pepper Flakes
- 1 12 oz. Package Gary’s QuickSteak Sirloin
- 1 pkg Spaghetti Noodles
- 2 Tbsp Oil (Canola or Avocado)
- 1 can Water Chestnuts (sliced and drained)
- 2 Green Onions (julienne slices)
- 10 oz Spinach (fresh, chopped)
- 1 Red Pepper (seeded and julienne slices)
INSTRUCTIONS
- Mix first 6 ingredients in a small bowl, divide mix in half.
- Cook spaghetti according to package directions, drain, cover, and set aside.
- Add 1 tbsp. oil to a large skillet, add QuickSteak Sirloin, sear on one side, when meat begins to break apart, pour ½ of prepared sauce mix over cooking steak.
- Turn patties, stir-fry until no longer pink, remove from pan, set aside.
- Add 1 tbsp. oil to the same skillet, add water chestnuts, green onions and red peppers, stir-fry one minute.
- Add spinach and remaining sauce mix, stir until spinach is wilted, return steak to pan, combine with spinach, add the cooked spaghetti, heat through and sprinkle with chili pepper.
Round up your change at checkout and help support the Salvation Army.
Price Chopper/Market 32 will match all donations, up to $5,000.
This holiday season, The Salvation Army expects to see a greater need for our services – more than any in recent history.
Unemployment rates are expected to be 10%-11%, and based on the increased service we’ve already provided this year due to COVID-19, we need resources to serve up to 155% more people with Christmas assistance.
COVID-19 has not only created a bigger need for us to fill, it has also decreased the number of traditional red kettles you’re used to seeing on street corners and at store entrances each Christmas season. In fact, we could see up to a 50% decrease in red kettle funds this year due to several factors, including:
- Consumers carrying less cash and fewer coins
- More online shopping, which means less foot traffic in shopping areas
- Unemployment rates
- Recent closures of some brick-and-mortar retail stores
For more information visit, www.salvationarmyusa.org
Thanksgiving is one of the many great food holidays of the year. A plethora of yummy dishes are prepared, served, and enjoyed. The only problem? Too many leftovers! But don’t fear, these two recipes below will turn those leftovers into lovely meals!
Stuffing Egg Cups by Jodie Fitz
Leftover Stuffing
PICS eggs, large
PICS bacon, cooked and diced
PICS shredded sharp cheese
PICS nonstick cooking Spray
Preheat the oven to 375 degrees.
Coat each muffin tin cup with the nonstick cooking spray.
Add 2 – 3 tablespoons of leftover stuffing to each cup and press it to form a thin bowl of stuffing that covers the side and base of each individual cup in the muffin pan.
Add an egg to each cup.
Top each cup with diced, cooked bacon and shredded cheese. Bake the egg bites for approximately 15 minutes, until the egg is fully cooked and the cheese is melted.
Baked Bacon: Cover a baking sheet with aluminum foil. Lay the strips of bacon on the foil. Bake for approximately 18 – 20 minutes. Remove the bacon strips from the foil with tongues, and place them on a plate lined with a paper towel to absorb any extra grease.
Other Meats: You can swap the bacon for breakfast sausage, diced ham or even diced leftover turkey.
Add in leftover veggies: You can dice your favorite leftover veggies and add them to the top of the egg along with the bacon or you can eliminate the meat and go vegetarian.
Top it off: You can also add a little cranberry sauce on top for a sweet and savory mix of leftovers.
Thanksgiving Leftover Garbage Bread by Jodie Fitz
1 PICS pizza dough, thawed
Brie cheese, room temperature
Leftover stuffing
Leftover cranberry sauce
Leftover turkey, diced
PICS butter, room temperature
Preheat the oven to 350 degrees.
Butter the sides and base of a glass loaf pan.
On a floured surface, roll the pizza dough into a rectangular shape.
Cut the rind off of the Brie cheese.
Spread the Brie cheese onto the rolled dough.
Generously sprinkle the leftover stuffing, cranberry sauce and turkey on top of the cheese.
Roll the dough up with all of the leftovers. Pinch the seam together, fold the edges and press those together.
Place the stuffed dough, seam down into the loaf pan.
Bake the garbage bread for 40 – 45 minutes.
Remove the loaf from the pan, slice and serve warm.
Leftover Veggies: You can slice and dice leftover veggies and add them to the mix as well.
Store it! You can wrap the bread in waxed paper or parchment paper, place it in an airtight storage bag and keep it in the refrigerator for a couple of days. Slice and warm before serving. This is best warmed in an oven or toaster oven.
Cinnamon Apples and Dip
by Jodie Fitz
1 Golden Delicious Apple
1 Gala Apple
¾ teaspoon PICS cinnamon
3 oz. PICS Greek vanilla yogurt
2 oz. PICS Vanilla low-fat yogurt
1 tablespoon caramel dip
1 tablespoon peanut butter or WOWButter®
Fold the yogurts together with the caramel dip, peanut butter (or WOWButter®) and ½ teaspoon of cinnamon.
Wash, core & slice the apples. Place the apples in a large snap & seal storage bag. Add in a few shakes of the cinnamon approximately a ¼ teaspoon, seal the bag & shake until the apples are coated with the cinnamon.
Serve the apples with the dip!
Thanksgiving YUM FUN:
For a Thanksgiving twist place the dip into a small bowl. Use either chocolate chips or raisins to serve as eyes on the dip & cut a small piece of apple to serve as a turkey beak. Place the cinnamon covered apples around the dip bowl, on a larger plate to serve as turkey feathers alternating the colors of the apples.
WOWButter® is a peanut free, tree nut free, gluten free peanut butter alternative that can be located in the allergy friendly aisle in your Price Chopper and Market 32 Supermarkets.
Snack, snack, snacking? This recipe is great to pack in the lunchbox or to serve as an afterschool snack. The cinnamon apples help to avoid the brown apple blah.
Storage? You can keep cinnamon apples in a snap and seal storage bag in the refrigerator for several days. And, the dip can be stored in an airtight container in the refrigerator for up to 5 days – 7 days.
Kiddos in the Kitchen: Every recipe has lessons to share with our children. This recipe, even as simple as it is, teaches some of the following concepts:
Cutting and Knife safety
Measuring Ingredients
Folding
Avoiding browned apples
Food storage
Crafting with food
Pumpkin Hummus
by Jodie Fitz
1 can of PICS chickpeas
½ cup PICS pumpkin puree, 100%
1 large clove of garlic
3 tablespoons PICS olive oil
2 tablespoons tahini paste
1 tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon coriander
Optional: Pepitas and Chia Seeds
Drain the chickpeas and place them in mini chopper or food processor. Add in the pumpkin puree, olive oil, garlic, tahini paste, lemon juice, sea salt, onion powder, garlic powder, cinnamon and coriander.
Blend the mixture together until the ingredients are mixed well. You most likely will have to pause and scrape the ingredients down one or two times during the mixing process.
Pour the hummus into a bowl.
Optional: Sprinkle around the edge with pepitas and/or chia seeds.
DIPPING? Dip with fresh veggies or pita chips.
How to Make Pitta Chips?
Preheat the oven to 375 degrees. Cut your pita(s) with a pizza cutter into triangle pieces and tear them apart for a single layer. Spray a nonstick baking sheet with a nonstick cooking spray. Place the pita pieces on the tray. Baste them with canola oil. Stir together 1 teaspoon of salt, ½ teaspoon onion powder and a ¼ teaspoon garlic powder. Sprinkle it on top and bake for 5 to 7 minutes.
Storing? Keep your extra hummus in the refrigerator in an airtight container for up to 3 – 5 days. You can store excess pita chips in a snap and seal style bag in the pantry for several days.
Lessons for Kids: Every recipe has lessons to share with our children. This recipe, even as simple as it is, teaches some of the following concepts:
· Measuring ingredients
· Can opening
· Draining
· Safety in using a food processor or mini chopper
· Cutting and blade safety
· Basting
· Sprinkling
· Prepping cookware
· Baking and oven safety
· Dipping
· Food storage
Eat Well with Diabetes
Ellie Wilson, MS, RDN
How can you eat well with diabetes? This is the first question asked when someone is diagnosed, and it comes back up whenever a new fad diet comes along, or a friend reads an article, or new research is shared (or shredded) by the media. There is no single best diet for diabetes, in fact, the research shows that a personalized plan developed by a registered dietitian-nutritionist (RDN) is the most recommended way to get the information needed to enjoy good food and good health while managing diabetes.
The 2019 American Diabetes Association Nutrition Consensus Report, (https://www.diabetes.org/blog/what-can-i-eat) a review of the most recent research that included 600+ studies, is summarized in 6 tips. Here is a snapshot and some ideas for shopping that can get you started.
- Actually, I already gave you the first tip – meeting with a RDN is the best way to get food information that is personalized and puts your lifestyle, taste, favorites and health needs together to get you started or updated on current science and strategies to enjoy eating in a way that will also support good health.
- There are many choices that will fit into your eating plan, including Mediterranean, Vegetarian and more. Understanding how different foods can change blood sugar control is essential to living well with diabetes. The more you know, the more confident you will be that you can make better choices wherever you eat.
- There is no general “prescription” of carbohydrates, protein and fat amounts. Getting that personalized care from a RDN will help you find those targets and hit them.
- There are no “perfect” carbohydrate foods, and no recognized definition of “low carb” eating, but there is some evidence that eating smaller amounts of carbs that also have a good nutrient value supports better blood sugar control. Again, the more you know, the easier making good choices will be.
- A small amount of weight loss can improve how your body handles blood sugar. Just 5% weight loss can roll back the diagnosis of prediabetes, and make diabetes management easier by improving insulin sensitivity.
- Food choices matter – choosing foods with lower sodium and low added sugars is recommended. Swapping out saturated fats for healthy fats, like olive oil and avocado, is also a smart move.
We know this is a challenging diagnosis, and want to help you locate the foods your dietitian and health care team recommend. The Know your colors nutrition guides, including Carb Smart, Heart Smart, and Whole Grain, may be helpful with choosing foods that meet the recommendations of your health care team and food plan. Share the information with your providers, and shop more confidently in our stores. The guides will help you quickly find foods that may fit, and then you can check the label to be sure it meets your needs. Got a nutrition question? Ask me here, https://www.pricechopper.com/health-wellness/ and I will email you back!
New Items: La Terra Fina
Since 1983, La Terra Fina has been using quality ingredients to make food you’ll want to share. Because if they’ve learned anything in the kitchen, it’s that good food is at the center of every great get-together. When you’re surrounded by good friends sharing stories, laughs, memories, and of course, good food, you’ve got the recipe for a great time.
La Terra Fina delivers delicious, craveable, versatile, generous amount of premium ingredients. La Terra Fina dips have a natural/clean label i.e. no artificial flavors, colors, preservatives, no trans fats, source non-genetically engineered ingredients, milk and cheeses sourced from cows not treated w/rBST, and are made with only real quality ingredients you can recognize.
La Terra Fina has 4 delicious dips available at Price Chopper:
Spinach Artichoke & Parmesan Dip & Spread: Creamy Parmesan cheese mixed with antioxidant rich spinach and chunks of artichoke in this classic favorite. La Terra Fina Spinach Artichoke & Parmesan Dip is delicious served warm or cold with your favorite vegetables, chips, crackers, or bread. Try it as a spread on a turkey or roasted chicken sandwich or top baked potatoes as a flavorful addition.
Tzatziki: Cucumbers mixed with Greek yogurt to create a rich and delicious Tzatziki Dip In true La Terra Fina style, our Tzatziki has a light, fresh favor and rich thickness that allows for dipping, spreading, and drizzling. Our Tzatziki dip is perfect for anyone exploring Mediterranean food or for those who want to add something special to their sandwiches and veggies. Our Tzatziki is also great for snacking, adding to recipes, and entertaining.
Mexicali: Mexicali is a Midwest / East flavor, close to a taco dip; it has a creamy texture with limited spice. Loosely based on adding a premixed taco seasoning with sour cream for taco night topping. Our dup eliminates the need for cheese, sour cream, and seasoning. Jalapeños provide a little heat, but the real ‘spice’ comes from cumin, oregano, and onions. This dip is a fantastic topping to any Mexican style food or Tex-Mex dish.
Cheesy Artichoke Dip & Spread: We’ve blended three cheeses with tender chunks of artichokes for this savory dip, and we didn’t stop there! Everyone will love the light addition of garlic for some real savory goodness. This dip is perfect fr spreading on sandwiches and wraps. Rich delicious flavor to make everyday special.
Find all flavors in your local Price Chopper deli department!
Try these recipes:
Honey Apple Crisp
by Jodie Fitz
5 apples, large
3 tablespoons water
3 tablespoons PICS honey
1 teaspoon PICS cinnamon
¾ cup PICS brown sugar, light or dark
1/3 cup PICS butter, room temperature
½ cup PICS flour, all purpose
½ cup PICS rolled oats, old fashioned
Pre-heat the oven to 375 degrees.
Wash, peel, core and dice the apples. Place them into a bowl.
Mix the water, honey & cinnamon together and stir it into the diced apples gently until the apples are fully coated.
Fill six 8 oz. glass mason jars three-quarters full with the mixture, packing it down.
In a separate bowl, mix the brown sugar, oats & flour together in a bowl with a fork. Using a pastry cutter (or a fork & knife) cut the butter into the mixture. It will be done when it’s all mixed well and the butter has broken into small cut, coated pieces.
Evenly distribute the topping to the individual jars heaping it over the top just a little.
Bake the jars on a baking sheet for approximately 25 to 30 minutes; until the topping is golden brown & the fruit mixture is bubbling.
Serve warm with Honey Cream.
Prep Ahead: This recipe can be made ahead. You can add the covers and keep them in the refrigerator for several days in advance. Remove the covers and bake the day you plan to serve. Let the jars set out of the refrigerator for 30 minutes before placing them in the hot oven.
Extras? Simply put the covers on the mason jars and keep the extra crisps in the refrigerator for up to five days.
Little Chefs! You can peel and slice the apples, let little chefs dice the apples with a plastic knife.
Kids in the Kitchen: Every recipe has lessons to share with our children. This recipe, even as simple as it is, teaches some of the following concepts:
- Peeling & coring apples
- Slicing and dicing
- Knife safety
- Measuring Ingredients
- Stirring
- Baking and oven safety
- Food storage
More than 54 million people may face food insecurity because of coronavirus. Round up your change to support the fight against hunger.
According to the website of Feeding America, a United States-based nonprofit network of over 200 food banks that feed more than 46 million people:
Millions of children and families living in America face hunger and food insecurity every day.
- Due to the effects of the coronavirus pandemic, more than 54 million people may experience food insecurity in 2020, including a potential 18 million children.
- According to the USDA’s latest Household Food Insecurity in the United States report, more than 35 million people in the United States struggled with hunger in 2019.
- In 2018, 14.3 million American households were food insecure with limited or uncertain access to enough food.
- Households with children are more likely to experience food insecurity. Before the coronavirus pandemic, more than 10 million children live in food-insecure households.
- Every community in the country is home to families who struggle with food insecurity including rural and suburban communities.
- Many households that experience food insecurity do not qualify for federal nutrition programs and need to rely on their local food banks and other hunger relief organizations for support.
Hunger in America, Feeding America, www.feedingamerica.org/hunger-in-america.
To see what else is happening In Our Community visit:
New Items: Montchevre Goat Cheese
With a history dating back to 1989, Montchevre® goat cheese was first produced in a small, 4,000-foot former Cheddar plant in Preston, Wisconsin. Now, more than thirty years later, Montchevre® is the leading brand of goat cheese in the United States.
Since its conception, the brand’s portfolio has expanded and diversified greatly – from its wide selection of plain and trending flavored fresh logs to its aged and specialty goat cheddar and feta varieties, there is something for everyone who’s willing to give goat cheese a try. Remaining true to its original core principles, the Montchevre brand places emphasis on high-quality, wholesome products and outstanding goat cheese production at the very best value. Our fresh milk supply is the driving force behind our brand and is one of the many characteristics that differentiate us from other goat cheeses manufactured in North America.
This year, Montchevre is aiming to inspire consumers to think about goat cheese in new and exciting ways beyond the cheeseboard. Whether it be at breakfast as a topping on pancakes to make them a little more savory, atop guacamole or mixed into your favorite dip recipe to give the original a little twistor incorporated into a new dessert for an extra sweet and tangy bite, the possibilities and flavor potential is endless.
