These meals are crowd-pleasers, timesavers, and budget buddies – we bet there won’t be any leftovers either! Market 32 Meatball/Meatloaf Mix is freshly seasoned so you have a delicious base to build with. Let’s check out this week’s ingredients, shall we?
Meatball Slider Bake
1 lb. Market 32 Meatball/Meatloaf Mix
1/2 lb. Market 32 Deli Sliced Provolone
1 jar (24oz.) PICS Marinara Sauce
1 Yellow Onion
1 Seedless Cucumber
1 package Bakery Brioche Buns
Shop for Meatball Slider Bake here!
Meatloaf
1 1/2 lbs. Market 32 Meatball/Meatloaf Mix
1 1/2 lbs. Sweet Potatoes
1 pouch PICS Beef Gravy
1 bag Pero Farms Green Beans
Shop for Meatloaf here!
Meal 1: Easy, Cheesy Meatball Slider Bake and Cucumber Salad
A crisp, bright side salad brings crunch and zest to complement the savory, cheesy sliders. YES!
Essentials: 2 cutting boards, large, serrated knife, sheet pan, Simply Done Aluminum Foil, 2 Simply Done gallon storage bags, large bowl for salad, paring knife, vegetable peeler (optional) liquid measuring cup, meat thermometer
From the Pantry – 3 TBSP PICS Unsalted butter, melted; PICS White Vinegar, PICS Sugar, Italian Spice Blend
Food Safety notes: Wash hands before and after handling raw and cooked meat. Wash cucumber before slicing. Use separate cutting boards and knives for each food group.
Directions:
– Preheat oven to 350 degrees.
-Place 2 sheet pans on the counter, and cover with aluminum foil. Spray aluminum foil with PICS Vegetable Oil. Count the number of rolls in the package of rolls you are using, and plan to make the same number of meatballs. For this recipe, we will use 12 as the number of rolls and servings.
-Place 1 cutting board on the counter, and transfer meat from the package to the board. Flatten the meat slightly, and lightly score with a butter knife in a cross-section pattern to get to the # of sliders/servings you need.
- For example, scoring 3 lines from left to right, and 4 from top to bottom should yield 12 even-ish portions that can be cut and rolled into meatballs. (Hack/optional – Use the 2 storage bags as “gloves” to make meatballs, (you can secure with a rubber band or chip clip) rolling them to your preferred size, and flattening slightly as you place them on one of the sheet pans. Put the meatballs in the oven to cook for about 20 minutes, or until an instant read thermometer says 145 degrees. Remove from the oven and place the pan on top of the stove, allowing it to cool for a few minutes.
-While the meatballs are cooking, remove the rolls from the package and cut in half, placing close together on the second sheet pan.
-Place a ½ slice of provolone on the rolls. They can touch or overlap slightly.
-Place the warm meatballs on top of the cheese. Spoon PICS Marinara onto each meatball, then sprinkle with Italian Seasoning.
-Place second piece of cheese on top of the sauce, and top with the rest of the sliced bun.
-Brush the tops of the sliders with melted butter, and sprinkle with additional Italian Seasoning.
-Cover with foil and bake for 15-20 minutes, or until cheese is melted and meatball internal temperature is 145 – 160 degrees.
-While the sliders are baking, using the clean paring knife and clean cutting board, make the cucumber salad. Depending on the number of people you are serving, plan ½ cup sliced onion for each cucumber, assuming they are average size. If you prefer, peel the cucumbers with the vegetable peeler, then slice. I like to peel stripes for a nice presentation and added texture. Place cucumber slices and onion in the bowl. In a liquid measuring cup, pour ½ cup of white vinegar, ½ cup water, 2 teaspoons of sugar, and 1 teaspoon table or Kosher salt. You can also use apple cider vinegar if you prefer a sweeter vinaigrette, and a pinch of dried dill or parsley. Toss and set aside to serve with the sliders.
Meal 2: MMMMMeatloaf Dinner – Sheet Pan Easy
Essentials: 2 Simply Done Gallon Storage Bags, 2 Sheet pans, Simply Done Aluminum Foil, 1 cutting board, 1 chef knife, small saucepan, wooden spoon, large tongs, meat thermometer
From the Pantry: PICS Olive Oil, Cayenne pepper or other favorite spice.
Food Safety Smart – Wash produce before preparing, leaving the skin on the sweet potatoes and leaving the green beans in the colander to dry. Wash hands before and after handling raw meatloaf, even if you are using the plastic bag hack.
Directions:
-Preheat oven to 375 degrees.
-Prepare 2 large sheet pans with Simply Done Aluminum foil. Spray both pans with PICS Vegetable Oil.
-Hack – (optional) – using plastic bags as “gloves”, remove the Meatloaf Mix from the package and place it on one of the sheet pans. (You can also use bare hands, and wash again before touching other food or utensils.) Shape the meatloaf to a low, rounded loaf shape. Remove and discard the plastic bags. Wash hands again, and place the meatloaf pan in the oven, lower rack. Set a timer for 10 minutes.
-On the cutting board with the chef knife, cut the sweet potatoes into 4 lengthwise wedges each. Place them the second sheet pan on one end of the pan, skin side down, slightly apart. Lightly spray with PICS Vegetable Oil, and sprinkle with a pinch of cayenne or Cajun seasoning. When the set timer rings, open the oven, and place the second sheet pan on the upper rack. Set the timer for 10 minutes.
-Place the colander in the sink, or on a paper towel. Pour 2 TBSP of PICS Olive Oil over the green beans in the colander, tossing with the tongs to coat in the oil. Season with a sprinkle of garlic powder, if you like.
-When the timer goes off the second time, remove the upper rack sheet pan, spray again with vegetable oil, and spread the green beans on the empty side of that pan. Return the pan to the oven and set the timer for 10 more minutes.
-Combine beef gravy mix with approx. 1 cup of cold or boiling water, stirring vigorously with a whisk for 1 minute. Heat and simmer for another minute, stirring occasionally.
-When the timer goes off the third time, test the meatloaf with the thermometer. It should be about 158-160 degrees. Continue cooking until temp reads 160, 5 – 8 more minutes if needed. Remove the pan to the stove top. You can also check the tenderness and color of the sweet potatoes and green beans, removing them to a heat safe surface when the wedges are lightly browned, and the green beans are roasted and tender. Allow the meatloaf to rest for about 5 minutes before slicing. Divide the vegetables on 4 plates, along with sliced meatloaf. Add gravy as desired, and serve it up! MMMMMM……….
This week we are reeling in some delicious shrimp meals for all our shrimp fans! Our first meal highlights the delicious taste of garlic and soy sauce, while our second recipe explores the tropical flavor of sweet pineapple. Before we jump in, let’s take a look at this week’s meal items.
Lemon Garlic Shrimp
1 lb. Market 32 Raw Shrimp
1 bag (32oz) PICS Original Enriched Long Grain White Rice
1 bag (10.5oz) PICS Frozen Cauliflowered Rice
1 Lemon
1 Garlic Glove
1 Container Nature Sweet Cherubs
Shop for Lemon Garlic Shrimp!
Shrimp Pineapple Stir Fry
1 lb. Market 32 Raw Shrimp
1 bag (32oz) PICS Original Enriched Long Grain White Rice
1 bottle (10oz) PICS Teriyaki Sauce
1 Whole Pineapple
1 bag (16oz) PICS Frozen Onions & Peppers
Shop for Pineapple Stir Fry!
Meal 1: Lemon and Garlic Butter Shrimp and Cauliflower Rice Casserole
This can be a planned or last-minute meal! If you can plan, defrost bag of shrimp overnight in the refrigerator. (Hack – place the bag in a glass container or on a dinner plate to catch any melting water from the package.) If not, you can quickly defrost shrimp under cool running water when you are ready to cook.
Wash and dry lemon. Slice in half, and slice 4 thin rounds for garnish. Zest the lemon halves, placing zest in a small bowl. Juice the lemon halves and set aside in a measuring cup or small bowl.
Preheat oven to 200 degrees.
Remove tails from raw shrimp, rinse and place them on a clean plate or bowl. (Flavor Full Hack – If you like, you could add herbs and spices to the raw shrimp, such as Italian Herb Blend or Sriracha sauce. Both will blend well with the lemon, garlic, and butter.)
Use a large saucepan and follow package directions to prepare 4 cups of whole grain brown or white rice. When rice is cooked, fluff with a fork, remove half and place into a bowl to cool. Return pot cover to keep warm.
While rice is cooking, pour about 2 TBSP oil in the skillet, and turn heat on to medium high. When oil begins to heat up, add garlic. Stir, allowing garlic to lightly brown and flavor the oil. Remove from oil and keep next to the stove in a small bowl.
Add cherry tomatoes, allowing them to soften and split, when they are tender, add the cauliflower rice and lemon zest. Stir to combine and heat the cauliflower rice through.
Remove veggies to a shallow casserole dish and add two cups of prepared rice to the casserole. Add the browned garlic. Mix gently, cover with foil, and place the casserole dish in the warm oven.
Return skillet to the burner and add 1 Tbsp PICS Olive Oil and the 2 TBSP of PICS Unsalted Butter. Heat at medium temperature until butter is melted, (don’t allow the butter to burn).
Add the shrimp and lemon juice to the skillet, and sauté quickly until shrimp are opaque and firm.
When done, remove the casserole dish with veggies and whole grain rice from the oven. Add the shrimp and all the liquid from the skillet, using the wooden spoon to scrape any bits. Divide into 4 servings, and garnish with the lemon slices. Enjoy!
Leftover love – if there is any! Make the leftovers a work lunch – drain and rinse a can of PICS white beans. Mix 1.2 cup into the shrimp and rice for a pop of plant-powered protein that plays well with the flavors in the casserole and powers you through your busy workday!
Meal 2: Teriyaki Pineapple Shrimp and Rice Stir-Fry
The fresh pineapple makes this stir-fry special! Using the leftover rice from the first prep day saves time and budget, along with the frozen onions and peppers – already prepped and can go from freezer to pan. Bonus – you enjoy 2 servings of seafood in one week, as recommended by the Dietary Guidelines for Americans!
Defrost bag of shrimp overnight in the refrigerator. (Hack – place the bag in a glass container or on a dinner plate to catch any melting water from the package.) If not, you can quickly defrost shrimp under cool running water when you are ready to cook.
Place leftover prepared rice in the bowl with a ¼ cup of water. Cover and place in the microwave, but do not heat until you are ready to serve the Shrimp and Vegetables.
Remove frozen veggie bag from the freezer and open it, leaving it ready near the stove.
Wash hands and place pineapple on the cutting board. Cut off the bottom of the pineapple, then stand on end and slice the hard skin off, using the top to hold it steady. Slice the pineapple off into long spears, trimming the top end off, and set half aside. Chop the remaining half into bite sized pieces.
Place skillet on the stove. Add oil and turn on to medium heat. Add frozen veggies to skillet, allowing them to soften and for 2 – 3 minutes, or until defrosted and softened. Add the defrosted shrimp, moving quickly around the skillet. When shrimp is almost fully cooked, add ½ cup Teriyaki sauce, and stir to combine with the sauce and veggies.
Warm rice and water in the microwave for 2-3 minutes, fluffing with a fork once to heat evenly. Divide rice and plate, then top with stir-fried shrimp and vegetables. Enjoy!
Double Bonus! Caramelized Pineapple Dessert – Chop remaining fresh pineapple into bite-sized pieces. Heat a large skillet or griddle and melt 2 – 3 TBSP butter. When butter is melted, add ¼ cup of PICS Light Brown Sugar and a dash of salt. If you like, you can also add ½ tsp vanilla. Bring butter mixture to a simmer. Add the chopped pineapple, stir to coat the pieces, and raise heat to medium high, allowing it to reach a low boil. (If needed, you can add another TBSP butter.) Cook, stirring occasionally, for about 6 minutes, ensuring the sugar doesn’t burn. Remove from heat and allow to cool slightly – serve as is, OR top with PICS Whipped Cream, OR over PICS Vanilla Ice Cream. Whatever you do, don’t leave the kitchen or it will be gone before you come back! Caramelized pineapple can also be stored in a covered, microwaveable dish in the refrigerator, and served cold or reheated within 3 days. YUM!
Ellie Moloney Wilson
MS, RDN, CDN
We are back with a St. Patrick’s Day edition of our Value Meals! Take a look below at this week’s meal planning items:
Meal 1: Corned Beef & Cabbage
1 lb. Shannon Farms Flat Cut Corned Beef Brisket
5 lbs. bag Market 32 Red Potatoes
1 lb. bag Full Circle Whole Carrots
3 lbs. (about 1 head) Green Cabbage
Shop Corned Beef & Cabbage items here!
Meal 2: Reuben Sandwich
1 lb. Shannon Farms Flat Cut Corned Beef Brisket
1 loaf Market 32 Rye Bread
1 package PICS Sliced Swiss Cheese
1 jar (14oz) PICS Sauerkraut
1 jar (24oz) PICS Pickle Spears
Shop Reuben Sandwich items here!
There are a few weeks of the year when you know what you will be having for dinner, and in my family, this is one of those weeks! The ingredients are well-known and on sale this week, so classic this meal would almost make itself, if you don’t have a family recipe or a friend who always makes enough for the neighborhood. I, of course, have the best recipe – my Aunt Sheila’s, written down about 25 years ago on a now slightly crumpled, “well-seasoned” piece of paper. The ink is smudged, splashed by something at some time but rescued and dried and saved in the recipe box every year since.
Planning this blog got me thinking about meal traditions, how they connect us generationally and how they are reinvented over time – cooked in different pots and ovens, with spices or not, braised and baked and boiled – how many ways can this meal be made? Then I googled “Corned Beef and Cabbage” and got this: About 46,900,000 results!
That is impressive! As I scrolled through, the descriptions told the story of its travels over time -Grandma’s, Mom’s, Dad’s, slow cooker, Southern-style, Instant Pot, and more. Top 40 recipe collections for every food magazine or cooking show, fancy, saucy, and crispy. The corned beef and cabbage meal tradition we know in America has roots in Ireland, but was reinvented and expanded in New York City, when the migration of Irish to America exploded in the late 1800’s, and the community connection of Irish and Jewish residents in neighborhoods with kosher butchers restored access and enjoyment to this iconic meal. *
Meal 1: Corned Beef & Cabbage
There are so many ways to cook corned beef, I thought it would be best to share this link How Long Should I Cook Corned Beef and “season” the blog with hacks and tips.
In case you don’t have a family recipe, we have one for you try: Classic Corned Beef with Cabbage & Potatoes (beefitswhatsfordinner.com)
- Tip – Cook both briskets/roasts at once and store the second wrapped in the refrigerator for the Reuben Sandwich meal. For best results, do not slice the second roast until you are preparing the sandwiches.
- Hack – When the brisket is done according to your recipe, wrap it in foil and place in a small cooler or in an oven set on 150 degrees to rest and redistribute juices into the meat. Rest for at least 45 minutes, ideally up to 2 hours, checking to be sure the internal temperature doesn’t go below 140 degrees. When you are ready to serve, be sure to slice against the grain, or the meat will shred into a stringy (but still delicious) pile versus a juicy, servable slice.
Meal 2: Grilled Reuben Sandwich (or Panini!)
The Reuben is a classic – juicy, savory and succulent, it is an icon by itself. It is also easy to prepare if you already cooked the corned beef.
- From the pantry – PICS Thousand Island Dressing and PICS Unsalted Butter, softened.
- Utensils – Sharp chef’s knife, large, flat spatula for turning the sandwich, fork or tongs for the sauerkraut.
- Prepare a large frying pan with a flat base or a griddle with a spray of PICS Vegetable Oil. Keep a large pot top available to assist with heating the sandwiches and ensuring the cheese melts.
- Hack – warm canned PICS sauerkraut in a saucepan. Keep a large fork or tongs handy to place kraut on the sandwich.
- Slice the brisket against the grain, into thin slices.
Set up your sandwich ingredients – sliced rye bread, sliced corned beef, warmed sauerkraut, sliced Swiss cheese, dressing and butter. When you are ready to assemble, turn the burner heat to low-medium for the pan or griddle.
- Place 4 slices of rye bread on a counter or cutting board and spread 1 TBSP PICS Thousand Island Dressing on one side.
- Place a slice of Swiss Cheese on the dressing.
- Using the fork or tongs, place warmed, drained kraut (hold over the pot to drain for a few seconds) on the cheese.
- Place several slices of corned beef on the sauerkraut.
- Take the top slice of bread and spread 1 TBSP of PICS Thousand Island Dressing on one side. Place the dressing-side down on the sandwich.
- Butter the top side of the sandwich bread.
- Repeat the procedure for all 4 sandwiches.
When you are ready to grill, place some butter in the pan to melt. Carefully transfer the 4 sandwiches to the pan. Place the pot top over the sandwiches or pan to concentrate the heat and melt the cheese. Grill until golden brown on both sides, flipping the sandwiches after 3- 4 minutes. Serve with pickles, Cole slaw and LOTS of napkins! Enjoy!
*Accessed 3/4/2028; https://www.foodandwine.com/news/complicated-irish-history-corned-beef
March has marched in and brought its usual unpredictable weather with it. What you can predict is Price Chopper and Market 32 will bring great meal ideas to your table with family favorites and fast fixes that keep your time and budget in shape. Up first this week, Market 32 Savings Pack Skinless Chicken Breasts or Cutlets are ready for a winner, winner, Chicken Parmesan dinner! Both value meals are four servings and under $4 each.
Sheet pans and Simply Done Aluminum Foil help you prep quickly and keep pots and pans to a minimum for quick clean up. For this deal-licous dinner, PICS Panko Breadcrumbs, rich PICS Pasta Sauce and melty Market 32 Fresh Mozzarella come together in a stick-to-your-ribs meal! Birdseye Steamfresh Vegetables (how about broccoli?) are a fast veggie fix ready at the perfect time for serving. This meal plan looks like a lot of steps, but don’t worry – we figured out all the hacks and tips to make it easy. Don’t forget some grated PICS Parmesan Shredded Cheese to add that flavorful finishing touch!
Let’s take a closer look at this week’s meal planning items!
2 lbs. Market 32 Hand Trimmed Fat Free Chicken Breasts or Cutlets
2 packs Market 32 Fresh Mozzarella Cheese (Buy one get one FREE)
1 jar (15oz) PICS Panko Bread Crumbs
1 jar (24oz) PICS Traditional Pasta Sauce
1 package PICS Spaghetti
1 package Birdseye Frozen Vegetables
1 lb. Tomatoes (about 3 total)
Fresh Basil
Winner, Winner Chicken Parm Dinner!
Make chicken parm a new favorite in your house with this delicious, easy, and cost-effective recipe!
- Preheat oven to 425 degrees.
- (Hack- Hot water head start! Fill a large pot with water for cooking spaghetti and turn stove on to low. Place a cover on the pot.
- Open PICS Pasta Sauce and place about 1 cup in a bowl. Keep the remaining sauce in the jar, ready to use on the pasta.
- Hack – place 1 Market 32 Mozzarella package into the freezer. Set a timer for 10 minutes. The cheese will slice more easily if slightly frozen. Don’t allow the cheese to freeze.
- Place the foil on the sheet pan, and spray lightly with PICS Vegetable Oil.
- Place two cups of PICS Panko Breadcrumbs in a low-sided flat-bottomed dish. (Hack – add Italian Blend herbs for extra flavor!) Have the Birdseye Steambag and a serving bowl ready near the microwave.
- Butterfly chicken breasts and use a meat hammer to pound the chicken thin on a clean cutting board. Cutlets do not have to be butterflied or pounded before breading.
- Spray each piece of chicken lightly on both sides and dredge in the PICS Panko. (Tip – the oil helps the breading stick and helps it crisp in the oven, good for oven or air frying.)
- Place all chicken pieces on the sheet pan and place the pan on the top rack in the oven. Set the timer for 8- 10 minutes. Have clean tongs ready to flip the chicken over.
- Remove the mozzarella cheese from the freezer when the timer is done and slice it to your preferred width. Thinner slices will melt faster, and you can layer them if you like extra. Cut enough slices to cover the top of each piece of chicken. Turn the pasta water up to medium/high.
- Turn the oven down to 375 degrees. Remove the sheet pan from the oven to the stove top. Using the tongs, flip each piece of chicken over – they should be a little browned and crisped on each side. Next, spoon 2-3 Tbsp of PICS Pasta Sauce from the bowl on each one. (Food safety tip – discard any remaining sauce in the bowl.) Top with sliced fresh Market 32 Mozzarella, enough to cover most of the meat and sauce. Place the sheet pan back in the oven and set the timer for 8 minutes.
- The pasta water should be boiling – follow prep directions on the PICS Pasta box.
- Place the vegetable steam bag in the microwave, following package directions for temperature and timing. This can be started anytime and warmed for 1 more minute when the rest of the meal is plated.
- When pasta is done, remove one cup of water, and drain. Return pasta immediately to the pot, add the remaining pasta sauce from the jar and some of the reserved pasta water, stirring to combine and coat the pasta. (Tip – you can also add a can of PICS Italian Diced Tomatoes for some extra flavor, texture, and moisture. It is an easy way to nudge more tasty veggies into your meal.) Add more sauce to taste.
- Remove the sheet pan from the oven. Heat steam bag for one more minute. Divide pasta and place on 4 plates. Using the tongs, place the hot, cooked Chicken Parmesan (instant thermometer temp should be 165 degrees) on top of the pasta and sauce. Carefully open the steam bag and place the hot veggies in the waiting bowl, then spoon a heaping serving on each plate. Sprinkle PICS Grated Parmesan Cheese on top of everything for a fabulous finish!
Shop Chicken Parm here!
Fast Fix Fresh Chicken Caprese Dinner
Enjoy the taste of summer with this incredibly fresh recipe!
- Wash tomatoes and basil under cool water, and pat dry. Set tomatoes aside on a clean cutting board with a serrated knife.
- Use the rest of the Market 32 Fresh Chicken Breast or Cutlet second pack for this quick and easy fresh meal.
How you cook the chicken is up to you, or you can let one of your dinner mates feel special and choose how to prepare it. Marinated in a vinaigrette and sauteed? Oven or air-fried with PICS Vegetable Oil and PICS Panko? Grilled with your favorite seasoning? It’s your call!
- While the chicken is cooking, place 4 dinner plates near a clean cutting board.
- Slice tomatoes in 4-5 thin slices each, and Mozzarella Cheese into slices as well.
- Layer tomatoes, cheese, and fresh basil (or jarred pesto) on each dinner plate. Add a little more flavor with a drizzle of balsamic vinegar or lemon juice.
- When the chicken is done (internal temperature should be 165 degrees), place 1 piece chicken next to the plated Caprese salad and serve.
Shop Chicken Caprese Salad here!
Try Our Fish Fry Dinners!
There was a massive fight today at the fish restaurant . . . one fish got battered!
Life can be busy, and coming home after a long day of work to make dinner can feel like a chore. At Price Chopper/Market 32 we have you covered! Our stores have a wonderful selection of warm and cold meals to-go! If you’re looking for a hot and delicious meal to grab and go, check out our wide variety of fish fry for an easy and low maintenance dinner night!
Made in-store, our fish fry is wonderfully flavorful and enveloped in our delicious batter and breading for a crispy crunch with every bite. Paired with a side of salty fries, dinner has never been easier!
Choose from a variety of our delicious meals for your enjoyment starting at $7.99!
- Icelandic Haddock Dinner
- Double Play Dinner
- Icelandic Cod Dinner
- Fried Shrimp Dinner
- Triple Catch Platter
- Clam Strip Dinner
- Triple Catch Platter
(All dinners include: French fries, (add 480 cal) coleslaw, (add 150 cal) Condiments available are tartar sauce (add 40 cal), cocktail sauce (add 15 cal) ketchup (add 10 cal), blazin buffalo, sweet chili, bang bang or yum yum sauce (60-170 cal). Substitute onion rings (400 cal) for French fries for just $1 extra.)
Stop by the seafood department to enjoy your fin-tastic dinner!
Haleigh Eustis
Intern, Digital Marketing
Happy Valentine’s Day! Whether you’re celebrating with a loved one, taking on Galentine’s Day in style, or enjoying a night on your own, there’s nothing better than a delicious (and easy) dinner to make your day perfect! Of course, no dinner is complete without a drink and dessert. We have compiled the perfect Valentine’s Day meal utilizing Market 32’s extensive list of delicious meals, drinks and desserts!
Bourbon-Cherry Smash. Start your dinner off with a festive drink! This Bourbon-Cherry Smash is the perfect combo of fruity and sweet plus a bit of spiciness from the bourbon. This drink turns a beautiful shade of red that is wonderfully on-theme for Valentine’s Day. Delicious and quick to make, a Cherry Smash is the perfect choice to start your festive meal off strong!
Sweet & Spicy Salmon with Grilled Pineapple and Poblano Salsa. A delicious main course to impress anyone with your spectacular cooking skills! This robust meal is full of savory salmon accompanied with the tangy and acidic sweetness from grilled pineapple and fresh tang of poblano salsa. If you’re not a salmon lover, feel free to swap salmon for chicken.
Herb-Roasted Fingerling Potatoes. No main course is complete without a side dish. Fingerling potatoes are the perfect side for our Sweet and Spicy Salmon. Bursting with an array of dynamic herbs and savory garlic, fingerling potatoes will always be an easy and quick go-to dish for any occasion!
Red Velvet Brownies with Cookies & Cream Frosting. Finish your Valentine’s Day meal with a sugary treat, of course! Chewy brownies are a classic dessert for an obvious reason. Easy to make and delicious to eat, they are the perfect holiday choice. These brownies are wonderfully festive as they are a deep ruby red color, topped with decadent frosting making each bite sugary and marvelously rich.
Enjoy Valentine’s Day with an easy meal plan that is as festive as it is tasty! Shop all your Valentine’s Day groceries, flowers, cards and chocolates at Price Chopper/Market 32!
Another year has just begun, and you may already be feeling the weight of cooking multiple nights a week. Fear not…navigating meal time just got a whole lot easier! This week’s flyer has many sale items that can provide quick, easy, and cost effective meals over the course of the week. We took the work of going through the ad and built three meals around our Value pack of Market 32 Boneless Chicken Breast. Let’s take a look at three meal options below, with all ingredients right in the flyer!
The three meal options below were created with the idea of being able to feed four people per meal. In this case, each meal would feed all four people for under $4 a person. For a quicker look at the items we chose, check them out below!
-Chicken (about 5lb package), quantity of 1
-Ben’s rice, quantity of 4
-Nature Sweet Cherubs, quantity of 2
-Dole Salad Blends (12 oz bag), quantity of 1
-Ken’s Salad Dressing, quantity of 1
-Market 32 Yellow Potatoes, 5lb bag, quantity of 1
-Market 32 Baby Carrots 1lb, quantity of 1
Option 1:
- Market 32 Boneless Chicken
- Ben’s Original Ready Rice
- Cherubs or Cherry Tomatoes
Our Market 32 Chicken Breast can provide more than just one meal. Try cooking one or two large chicken breasts in a pan with the tomatoes, and they will melt right in your mouth! This will also provide added flavor to your chicken. Cook three to four packets of Ben’s Original Ready Rice for 90 seconds each, and your meal is complete!
Option 2:
- Market 32 Boneless Chicken
- Dole Salad Blends
- Ken’s Salad Dressing
Salads can be a delicious, filling meal on their own, and Dole Salad Blends have a wide variety of options. Many Dole Blends are loaded with veggies for added nutrients. Even better, you will still have the salad dressing for another meal later on in the week, or for a marinade on the chicken.
Option 3:
- Market 32 Boneless Chicken
- Market 32 Yellow Potatoes
- Market 32 Baby Carrots
This meal can be made in a variety of ways. Try cooking one to two chicken breasts either on the grill, in the oven, or in the air fryer. Additionally, two or three potatoes can be baked or mashed with glazed or steamed carrots.
Shop these Meal Items
Original Nachos and Nachos Today
Mia Teal
E-Commerce Marketing Department
Happy National Nachos Day to our nacho-loving customers! Since National Nachos Day falls on a Sunday this year, what better way to celebrate than serving Nachos at your Sunday football get together! Whether you prefer just cheese on your nachos or loading every topping possible, there is truly no right or wrong way to eat them.
How these cheesy, fried tortillas came to be so popular is actually quite the story. Dating back to 1940, a group of women who were the wives of soldiers stationed in Eagle Pass, Texas went to the Victory Club in Piedras looking for a bite to eat. Unfortunately, they had arrived after hours, but Ignacio (Nacho) Anaya would not turn the women away. He whipped up whatever he could find in the kitchen to serve to these ladies, which included Colby cheese, jalapenos, and fried tortillas. The women loved this meal so much that they called it “Nacho’s Special” and asked for more. Anaya added the dish to his menu, where they flourished with his customers. Later, Anaya opened a restaurant called “Nacho’s.”
Over time, people began to experiment with different nacho toppings. Today, some popular toppings include pulled chicken, ground beef, ground turkey, pulled pork, steak, chili, jalapenos, guacamole, cubed avocado, salsa, hot sauce, scallions, olives, lettuce, beans, corn, peppers, onions, sour cream, and cheese of course! Check out some of our favorite nacho recipes for the big game!
Tortilla Chip Street Pan Nachos: The simple nachos we know and love! While this recipe only calls for four ingredients, you can add any toppings that you see fit!
Smashed Cauliflower Nachos: A spin on traditional nachos, these Smashed Cauliflower Nachos are exploding with flavor!
Irish Nachos with Crispy Brussel Sprouts: Brussel sprouts in your nachos? Don’t let that scare you. They are crisped in a little oil and salt to make for a delicious addition for your nachos.
Grilled Foil Chicken Nachos: These chicken nachos are sure to be a fan favorite! The chicken can be shredded or cubed depending on preference.
Enjoy!
The majority of holiday celebrations around the world involve indulging in delicious feasts; however, the foods we eat and the traditions we practice vary. In Italy, elaborate dishes are the center of everyday meals and are emphasized at Christmas! If you’re looking to expand your horizons this holiday season, use the following tips to host an Italian-inspired, multi-course meal that embraces age-old Italian customs and creates priceless (and delicious!) memories with friends and family.
The Christmas Eve meal is traditionally meatless – instead, Italians enjoy a diverse variety of fish, also known as the Feast of the Seven Fishes. Don’t let this seven-course feast intimidate you. Fill your menu with familiar, easy-to-prep dishes that take some heat off of the host. Shrimp Toasts and seafood spreads containing crab, salmon or salted cod are crowd-pleasing starters that are perfect for preparing in advance. For the main courses, pasta and stews symbolize iconic Italian classics. Shrimp Alfredo, seafood linguine with clams or mussels, cioppino and Bouillabaisse are all dishes that showcase succulent seafood beautifully. Maple-Walnut Crusted Salmon and Classic Lobster Rolls are additional impressive dishes that make a big statement in your seafood lineup.
Don’t forget dessert! Both light and fluffy, panettone and pandoro are two Christmas cakes that your guests won’t want to miss. Panettone is studded with raisins or candied fruits, and pandoro is a moist, bright yellow cake (traditionally star-shaped) that’s dusted with powdered sugar. Serve these sweet treats with sauces like caramel, chocolate or maple syrup.
To follow ancient Italian tradition, keep the table set after everyone is finished eating; it’s believed that the Madonna (Mary) and baby Jesus will come to taste the food. The Christmas season in Italy begins December 8th and ends January 6th – providing many opportunities to practice and experience these time-honored traditions.
Written by Maureen Rowan Murphy, Manager Consumer Trends, Nutrition and Lifestyles
Organizing and timing are key elements when it comes to preparing any meal, but especially a special dinner. This countdown is intended as a guide to make it easier to prepare a stress free, delicious Thanksgiving meal that you too can enjoy!!
Happy Thanksgiving from our family to yours!
The weekend before:
• Shop for items that can be purchased ahead.
• Prepare and freeze anything that can be made in advance.
• Develop a food preparation schedule.
The day before Thanksgiving:
• Purchase fresh items like vegetables.
• Set table or set up serving areas and set out serving pieces/utensils.
• Set up beverage area.
• Measure out dry stuffing ingredients, cover and set aside to mix with perishable ingredients prior to stuffing or placing in a casserole dish.
Thanksgiving Day:
Early in the day
• Post a list of food and check off so nothing is forgotten.
• Remove turkey from the refrigerator, unwrap, remove giblets, and set aside if using. Place in a roasting pan and refrigerate until ready to rest.
• Pick up any prepared food. (Our stores are open until 3pm Thanksgiving day.)
4 to 6 hours before serving
• Peel and cut up potatoes and cover with cold water until ready to cook.
• Prepare stuffing,
2 hours before serving
• Cook giblets is using.
• Place condiments such as cranberry sauce, olives, carrots, celery and pickles.
• Add any finishing touches to make ahead recipes.
1 hour before serving
• Remove turkey from oven and allow to rest.
• Place stuffing in oven to bake if baking in a casserole dish as advised.
• Drain potatoes, add salt and fresh water. Cook, drain, and mash. Place in an ovenproof casserole and keep warm in oven.
• Make gravy.
15 minutes before serving
• Carve Turkey.
• Bake rolls according to package directions.
• Pour beverages.
• Place condiments on table.
• Add any finishing touches to side dishes.
• Light candles.