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!
History of Irish Soda Bread on St. Patrick's Day
We love a good St. Patrick’s Day dinner. Corned beef, cabbage, a Guinness or two. It’s perfect. But next to those big players sits another staple of the meal, Irish soda bread. Without a good soda bread your Irish feast is incomplete, it’s an essential side dish and this year we want to put a bigger focus on it. Let’s learn about the history of Irish soda bread and how it became associated with the holiday.
The first documented people to enjoy soda bread were the American Indians. They used pearl ash, a natural form of soda created from the ashes of wood, to make their bread without yeast. However, this practice became known worldwide when the Irish discovered and replicated it. And although its heavily associated with St. Patrick’s Day, Saint Patty himself was around well before soda bread was well-known.
Irish soda bread was first created in the 1830s, when baking soda was first introduced to the UK. At the time, Ireland was facing financial hardship and lack of resources, so they turned to soda bread out of neccessity, it was inexpensive and required few ingredients. Wheat flour, baking soda, salt, and soured milk was all they needed. Even Irish families who lived in the most isolated parts of the country could gather the ingredients to make soda bread. At the time, many of the lower class in these remote areas did not have oven access, so they used iron pot and griddles over open hearths. A unique cooking method that gave soda bread its dense texture, hard crust, and slight sourness.
Despite its humble beginnings, Irish soda bread has become a large part of the typical St. Patrick’s Day feast and plays a major role in Ireland’s culinary history. Pick up your own loaf of Market 32 Irish Soda Bread online or at your local store.
Happy St. Patrick’s Day!
Celebrate Registered Dietitian-Nutritionist Day!
Ellie Wilson
MS, RDN, CDN
It is one of my favorite days of the year – a day when I get to celebrate the work of my peers and how they improve wellbeing through the transformative power of nutrition, celebrated every year during March, National Nutrition Month. You may not realize it, but you benefit from the work of registered dietitian-nutritionists (RDNs) every day, and so do many people in your life! RDNs work throughout our food systems, from farm to table, molecule to menu, recipes to research, and most importantly, they translate the science of food, culinary skills and clinical nutrition into solutions and communications that serve individuals, communities, and populations.
In your communities, RDNs often direct school food systems, working to fuel growth and learning for our children, and help them explore healthful eating. RDNs direct hospital-based clinical nutrition and food service, food banks and community-based organizations, restaurant chains, military operations, food product development, work in academics and sports, public health prevention and medical nutrition treatment across the entire lifespan. RDNs are also chefs, farmers, entrepreneurs, and culinary nutrition educators. RDNs may also be board-certified in advanced practice, pediatrics, sports nutrition, gerontology, and nutrition support. It is a dynamic field centered on meeting the needs of all with evidence-based, empathetic, and respectful nutrition science and care.
RDNs have been part of all those institutions for over 100 years but were rarely powered or resourced well enough to deliver and measure the full value of their expertise. That is changing – the most recent shift in focus on nutrition and health has risen to prominent view in the last 10 years. The true capacity of RDNs to meaningfully change health when the right infrastructure is in place has broken through via Food-as-Medicine initiatives. These programs have been growing out of non-profits that created services when there was no other way to meet specific nutritional needs. The New York State Department of Health has also worked to build capacity through many innovation initiatives. This included produce prescription programs and RDN-prescribed, medically tailored meal programs serving our most vulnerable and chronically ill. When data systems began to track that care and outcomes, the opportunity became clear – when food and nutrition treatment with RDNs is available, quality of life and the ability to recover and thrive is not just possible, it changes everything about costs, and empowering patient confidence and capacity to restore health, elevating the importance of applied nutrition science and access to qualified nutrition care to the health of our communities, states and country. This is interwoven with other societal issues and allied health disciplines driving change through social determinants of care – it all comes together in prevention and treatment that fuels health, equity and opportunity.
I have the privilege of serving our communities through the work I do at Price Chopper/Market 32 – ensuring food information is the best it can be in all the channels it is needed: for our customers’ and teammates’ benefit, for business operations, and community and healthcare collaborations with resources like the Know Your Colors nutrition guides program in Price Chopper and Market 32. I love the work I do, and continually learning how to support my peers in their vital roles using nutrition to safeguard and promote wellbeing. To better illustrate what that can mean, I will share a statement from a fellow RDN quoted in our professional journal this month. Alice Dunham, MS, RD, LD/N, works with veterans in Sarasota, Florida. She wrote: “I am proud to be a registered dietitian-nutritionist because every day I am a public servant. In my role, I am serving as a mental health dietitian for veterans in transitional housing. Witnessing the positive impact nutrition therapy has on a person’s psychological health and overall well-being is special. I am able to help this population work through challenges including food safety, nutrition security, feeding environments, food relationships and budgeting a balanced diet. Each day feels like I am fulfilling a great purpose: to heal people through food. It is the most rewarding profession. I am so grateful to be a nutritional caregiver daily and help people navigate their health.”
Me too – knowing the work I do supports so many ways food brings joy and health is why I entered this profession. Wishing all my friends and colleagues the very best on RDN Day!
Corned Beef Cuisine: Creative Recipes for a Tasty Twist!
Happy St, Patrick’s Day . . . Irish you were here! As we celebrate Irish heritage with luck, celebration and plenty of green there tends to be a popular meal that comes to mind for this holiday. Corned beef is commonly utilized in America as a festive dish that people eat while celebrating. Though this meal is widely popular in America, many years ago it wasn’t even associated with St. Patrick’s Day!
Corned beef grew popularity once Irish immigrants arrived in America and had to acclimate to different food demands. Corned beef became popular amongst immigrants due to the fact that it was similar to Irish bacon and readily available in the states. Commonly, corned beef is paired with various sides such as potatoes, cabbage and carrots. Though this Irish-American dinner is delicious on its own, there are many ways to dress up your corned beef in various recipes for this upcoming St. Patrick’s Day!
Corned Beef with Vegetables with Mustard-Dill Sauce: Starting out simple! If you want to enjoy a classic corned beef dinner, there shouldn’t be a reason you can’t! Add a new flavor palette to a classic St. Patrick Dish with a tangy Mustard-Dill sauce that is as good as it is easy to whip up in seconds! It’s an effortless way to elevate you St. Patrick’s Day meal.
Black Irish Rubeen Sandwich: Take on St. Patrick’s Day with a mouthwatering Rueben sandwich. This sandwich is smothered in delicious coleslaw, melty cheese and plenty of salty corned beef for a burst of flavor in each bite. Sandwiched between two pieces of pumpernickel bread, a Black Irish Rueben takes minimal time to assemble and is flavorful bite after bite!
Freezer-Friendly St. Patty’s Corned Beef-Sweet Potato Hash: Corned Beed Hash is a classic breakfast staple, but have you ever tried it with sweet potatoes? Elevate your breakfast game utilizing corned beef and sweet potatoes for a new element of salty and sweet. This recipe is freezer friendly, and when you’re ready to munch on your hash, add a drizzle of hot sauce for a kick in every bite!
BBQ Corned Beef Wraps: Last but not least, enjoy your corned beef in a wrap! Smothered in tangy and sweet BBQ sauce, a wrap is an effortless way to utilize any leftover corned beef. These wraps take as little as 15 minutes to make and serve up to four people!
Take on St. Patrick’s Day with various—delicious—ways to customize a popular and well-loved dinner! Buy all your Corned Beef supplies at Market 32/Price Chopper.
Remember, it is St. Patrick’s Day so don’t be afraid to go a bit cloverboard! 🍀
National Nutrition Month – Celebrate the Bounty and Benefits of Eating Well
Ellie Wilson
MS, RDN, CDN
March is National Nutrition Month®, an annual celebration and education campaign inspiring the national appetite for the benefits eating well brings to your life and wellbeing. This year marks the 51st year this outreach event is delivered by members of the Academy of Nutrition and Dietetics, the world’s largest and most recognized nutrition professional organization. Academy members have led the food and health conversation for over 100 years! The term “dietitian” was coined in Lake Placid, NY in 1917, and the Academy was founded in Cleveland, OH, later that year. ₁
This year the campaign theme is Beyond the Table – a call to action to engage in eating well and choosing well on a routine basis, wherever you eat! While there is no perfect eating style, we have good information on the basics of better eating that can be part of every food occasion. Check these options out – which would be a food fit for you?
Keep food safety in mind at home and anywhere you eat.
- Eat more fruits and vegetables every day – most Americans have lots of room to add more to meet their wellness and prevention needs. Start with doubling up what you already enjoy, working your way up to half your plate for each meal or snack!
Eat mindfully – for example, at home is usually better than eating out, and bring lunch instead of buying it. Create a grocery game plan to save time and money!
- Be purposeful with portion control and limiting food waste – our weekly Value Plan blog ideas are right on track to help with that! We are striving to ensure our ideas bring flavor, nutrition, budget, and time together in an easy, enjoyable way.
- Diet culture is off the menu – but heritage and traditions can ensure food is always a bridge builder, connecting families, communities and continents through cuisine and culinary collaborations.
Price Chopper and Market 32 are very proud to be your neighbor – our mission is to help you feed and care for your family! Check out our website for nutrition information and resources!
Wishing you the best for National Nutrition Month
₁. Accessed 3/5/2024; https://www.eatright.org/about-the-academy
Find more healthy eating tips at:
www.eatright.org
Mia Teal
Marketing Coordinator, Paid Media
March is Frozen Food Month, and to say we are excited would be an understatement. We are here to bring you delicious, easy recipes as well as introduce our Daily SurPRIZE Game! Want to learn more? Keep reading to find out!
First and foremost, why are frozen foods so spectacular? One of the most significant advantages of frozen foods is their unparalleled convenience. In today’s fast-paced world, where time is of the essence, having a freezer stocked with a variety of options means having quick and easy meal solutions at your fingertips. Whether it’s a busy weeknight dinner or a spontaneous gathering with friends, frozen foods offer the flexibility to whip up delicious meals in minutes.
Moreover, frozen foods eliminate the need for frequent grocery runs and reduce food waste by extending the shelf life of perishable items. They also provide access to seasonal produce year-round, allowing consumers to enjoy their favorite fruits and vegetables regardless of the time of year.
Now for the fun part…recipes you can make with frozen foods! Check a few of them out below:
Strawberry-Orange Smoothie: This seven-ingredient recipe is perfect for breakfast, lunch, or a snack!
Instant Pot® Tortellini & Vegetable Soup: This vegetable soup is sure to warm you up on a cold day! Add in any protein of choice.
Air Fryer Avocado-Veggie Egg Rolls: This recipe is the best appetizer for your next gathering!
Frozen Tropical Bark: With summer just around the corner, practice making this Frozen Tropical Bark recipe! Refreshing and delicious.
Lemon-Pepper Chicken & Rice: Give chicken a new twist with this flavorful recipe!
Remember that game we mentioned above? Don’t think we forgot! Each day until March 23rd, you have a chance to win a variety of prizes, including AdvantEdge Rewards Bonus Points, exclusive eCoupons and more by playing our Daily SurPRIZE game! Be sure to check it out each day 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!
Seafood meals are smart moves for everyone, with a wonderful value story, too!
Seafood is a great, lean protein source, and recommended to be enjoyed at least twice per week by the Dietary Guidelines for Americans and the American Heart Association.
The Covelle items are frozen and individually cryo-vacced in their packages which makes it easy to plan and easy to keep on hand for busy days. Use 1, 2 or all 4 – great to have that level of quality and flexibility.
Quick-cooking – these frozen seafood filets can go from freezer to pan without defrosting – they cook up in a skillet or a sheet pan in 10 – 15 minutes, win-win for family meals!
Savory and satisfying – seafood is a culinary treasure, easy to season with your favorite spices, herbs and sauces. Stay traditional with lemon and garlic or explore the ocean’s treasures (and great variety of Cape Covelle items) and world flavors like chili-lime and barbeque rubs! Did you know, many seasoning blends are also lower or no sodium – you can get great flavor and manage sodium with blends by PICS, McCormick, Weber, Kinder and Badia.
Everyone can make these quick and savory favorites. Check out these ideas, tips, and hacks for delicious seafood meals! First, let’s take a closer look at our items needed for this week.
1 pack Cape Covelle Wild Caught Salmon (buy one get one FREE this week)
1 pack Cape Covelle Haddock (buy one get one FREE this week)
1 lb. Green Asparagus
1 bag Little Potato Company Gourmet Potatoes
1 pack Dole Chopped Salad Kit, Crunchy Taco
1 Avocado
1 pack PICS Tortillas
1 can (15 oz) PICS Black Bean Salsa
Planning ahead? Defrost filets in the bag in the refrigerator, up to 1 day ahead of when they will be cooked.
Sheet pan prep: Use Simply Done Aluminum Foil and a light spray of PICS Vegetable Oil to make cooking and clean up quick and easy. You can cook filets and fresh or on the same tray, with or without crimping the foil to create a barrier between different items on the same sheet pan.
Cooking from frozen? Tip – Some recipes call for rinsing the frozen filet, but that is not necessary. Use the 2-step directions below to keep your recipe and timeline on track. For seafood servings that are 6 Oz. or less.
Preheat oven to 425 degrees.
Sheet Pan Hack: Place frozen filets (if skin is on, skin side down) on the lightly oiled sheet pan. Cover filets loosely with foil for the first 10-12 minutes. This allows the filet to steam/defrost and maintain moisture. The same can be done with frozen vegetables. After 12 minutes, remove the foil covers. Season with herbs and spices, or a sauce, and return to the oven to finish for 10- 12 more minutes, or when an instant read thermometer reads 145 degrees.
Freezer to Skillet Hack: Set skillet and a cover that can be placed over frozen seafood on the stove. Spray skillet with PICS Vegetable Spray. Turn burner on low, and place filet(s) on the skillet. Place cover over seafood and allow to steam/sauté for 5 – 10 minutes. Remove cover and flip filets. Season or sauce and cook over low/medium heat until done, 10 – 12 minutes, until an instant read thermometer reads 145 degrees.
This Sheet Pan Salmon meal is a winner!
Reel in the simplicity with this delicious, easy meal.
Wash and trim the ends on the asparagus.
Hack: Place Gourmet Baby Potatoes on a microwave safe dinner plate, and microwave for 2-3 minutes. Move them around the plate to promote even cooking and microwave for 1 more minute. This will speed cooking so the salmon, asparagus, and potatoes all finish roasting at the same time.
Preheat oven. If seafood and veggies are not frozen, 375 degrees is fine.
Place salmon on one end of the pan, potatoes in the middle, and asparagus on the other end of the pan. Spread veggies and potatoes so they all have a spot on the pan, and none are stacked on top of each other. Spray seafood, veggies, and potatoes lightly with PICS Vegetable Oil if desired. Season with herbs and spices. Roast on the top rack in the oven, turning the veggies and potatoes at the 10-minute mark to promote even cooking. If using a sauce on the salmon, brush it on after turning the vegetables. Return to the oven for 10-12 minutes, until an instant-read thermometer reads 145 degrees and all vegetables are cooked. Serve it up!
Shop Sheet Pan Salmon!
Haddock Tacos
Change up Taco Tuesday with these mouth-watering haddock tacos!
Follow the directions above for cooking the haddock by your preferred method, sheep pan or skillet.
While the haddock is cooking, prepare the Dole salad according to directions, reserving the corn chips.
Wash and slice the avocado in half, then into chunks.
Open PICS Salsa.
Place Pics Tortillas, 2 per plate, up to 4 plates or servings.
When haddock is cooked, allow it to rest for a minute, then divide each filet into two pieces and place on the center of the tortillas. You may want to cut those pieces into smaller chunks to distribute the length of the tortilla. Sprinkle with chili-lime or taco spices. Using the Dole Crunchy Taco Salad kit for most of the filling is a great hack that delivers a delicious meal – maxing veggie variety and flavor while also saving time and stretching your budget! . Using a slotted spoon, place 1-2 spoonfuls of PICS salsa on the salad, and add a few of the avocado chunks. Sprinkle tortilla chips from the salad on top of the other ingredients, roll up and serve. Sassy, savory and simple.
Shop Haddock Tacos!
Final Tip: Many like the texture of seafood that has been cooked in the skillet for fish tacos, but you can prepare it either way. Cooking the haddock by the sheet pan method while preparing a different dinner a day or two before you plan to serve it can put you way ahead on a busy night – just warm the cooked haddock in the microwave and serve up with the rest of the fresh ingredients!
We’re getting into late February and we’re sure the snow isn’t done falling here in the Northeast! There’s plenty of time left to get our snowpants on and hit the hills. If you are looking for a new place to go sledding, take a look at our favorite hills in our neighborhoods!
Lincoln Park – Albany, NY | Delaware Ave #45
Lincoln Park is the city of Albany’s classic sledding spot. It’s easy accessibility and great hills make it a staple for winter fun.
228 Eagle St, Albany, NY 12202
Blatnick Park – Niskayuna, NY | Eastern Parkway #1
Blatnick Park provides awesome rolling hills, making the park fun for the whole family.
River Rd, Schenectady, NY 12309
Burlington Country Club – Burlington, VT | South Burlington #228.
Sledders of all ages flock to the Burlington Country Club when the snow starts coming down. The terrain is wide and diverse, with plenty of run-out at the bottom.
568 South Prospect Street, South Burlington, VT 05401
Page Park – Bristol, CT | Bristol #204
Home to three of the best sledding hills in Hartford County. From beginner to more advanced slopes, Page Park has it all.
581 King St, Bristol, CT 06010
Long Branch Park – Liverpool, NY | Clay #182
As one of CNY’s few “official” hills, Long Branch Park is the place to be for outdoor winter entertainment.
3813 Long Branch Rd, Liverpool, NY 13090
Frances Slocum State Park – Wyoming, PA | Wyoming #173
Frances Slocum State Park provides great slopes for sledding, and a blast of a time for sledders.
567 Mt. Olivet, Wyoming, PA 18644
Green Hill Park – Worcester, MA | Park Avenue #148
You can tell Green Hill Park is great for sledding just by its name. In the search for great sledding this park does not disappoint.
50 Skyline Dr, Worcester, MA 01605
Monument Mountain Regional High School – Great Barrington, MA | Great Barrington #155
Monument Mountain Regional High School has a large, steep hill. An intense ride for sledding-lovers.
600 Stockbridge Rd, Great Barrington, MA 01230
Memorial Park – Brattleboro, VT | Brattleboro #136
Memorial Park is a fun for everyone experience that will have you coming back every snowfall.
Memorial Park Dr, West Brattleboro, VT 05301