Mia Teal
Marketing Coordinator, Paid Media
Every year on April 11th, pet lovers across the nation come together to celebrate National Pet Day. It’s a day dedicated to honoring the special bond we share with our beloved animal companions, whether they have fur, feathers, scales, or fins. National Pet Day serves as a reminder of the joy, love, and companionship our pets bring into our lives each and every day.
National Pet Day serves so much more than showering our pets with toys, treats, and endless kisses (although, of course we will do this anyway). It is also a day to bring awareness to the pets in need across the globe, whether that is a need for food, water, or adoption. At Price Chopper & Market 32, we are proud to host a pet food drive from April 1st – April 30th. Your generous donation will help support your local animal shelter. Check out the pet solution center of your local store for products you can purchase and donate. Look for the collection bin or carts at the front of the store.
Find a store near you!
How can you celebrate National Pet Day? Check out some ideas below!
- Pamper your pet! Take some time today to treat your pet to everything he or she loves, like a walk, an extra treat, or some extra long snuggles!
- Donate to an animal drive or shelter.
- Spread awareness to your friends, families, and colleagues about pets that need adopting.
- Practice responsible pet ownership by ensuring your house is pet-proofed, your companion is up-to-date on all of their vaccines, and they have routine check ups at the vet. (Who doesn’t love the vet?)
Check out some pawsome pet savings, as well as some of our furry friends of the northeast here!
Cooking up value and flavor this week with our Turkey Burrito Bowls and Sloppy Joe’s! Everyone can enjoy these quick and easy recipes, using Shady Brook Ground Turkey (BOGO) and fun fixins’!
Let’s take a look at this week’s meal items…
Ground Turkey Burrito Bowl
1 pack (1.3 lbs) Shady Brook Farms Ground Turkey
1 large bag (10oz) PICS Boil in Bag White Rice
1 jar (15oz each) PICS Salsa
2 cans (15oz) PICS Canned Beans
1 can (15oz) PICS Canned Corn
1 pouch McCormick Taco Seasoning
1 pack (8oz) PICS Shredded Cheese
Shop for Ground Turkey Burrito Bowls here!
Ground Turkey Sloppy Joes
1 pack (1.3 lbs) Shady Brook Farms Ground Turkey
1 can (15oz) PICS Sloppy Joes Sauce
1 lb. Sweet Potatoes
1 lb. Celery
1 pack (8 ct.) PICS Hamburger Buns
Shop for Ground Turkey Sloppy Joes here!
Ground Turkey Burrito Bowls
Take your traditional burrito bowl to the next level with this delicious and filling meal! This is sure to be a hit in your household.
Optional:
Fresh chopped or dried Cilantro Corn chips
Essentials:
Large skillet
Medium saucepan
Large bowl
Colander
Can opener,
Wooden spoon
Large spoon
Pantry:
1 medium Red Onion, chopped
1 -2 cloves of garlic, chopped, or 2 TBSP jarred minced garlic;
PICS Vegetable Oil
PICS Italian Dressing
Set a large skillet on the stove. Add 1 – 2 TBSP PICS Vegetable Oil and turn on to medium heat. When the oil is warm, add the contents of 1 package (1#) Shady Brook Ground Turkey. Add ground turkey and sauté, using the wooden spoon to break it up into smaller pieces. Cook until there is no pink color left and the turkey is slightly browned. If using a packet of seasoning, follow directions on the packet or container to add seasoning to the ground turkey.
In the medium saucepan, follow package directions for the PICS Boil-in-Bag Rice.
Looking to get creative or mix up your burrito toppings? Try our Cowboy Caviar! This is a very fun, easy recipe, and good as a dip or topping on any protein.
Cowboy Caviar: You can be flexible with the types of beans you use, and the other vegetables or fruit you chop and add, such as chopped peppers, yellow onion, and in season now, fresh mango! (Tip -the optional corn chips will be a great way to finish this off, if there are any leftovers!)
While the turkey is cooking, open the cans of beans and corn. Empty the cans into the colander, and rinse with cool water. Allow to drain, shaking a few times to drain excess water.
Place the beans and corn into a large bowl. Add the chopped red onion and garlic, and ½ cup of PICS Italian Dressing. Mix thoroughly and allow to sit at room temperature.
When the rice and turkey are done, drain in the colander if needed. Portion rice out into 4 bowls and repeat with the turkey. Top the warm turkey and rice with shredded PICS Shredded Taco or Cheddar Cheese and add a generous 2-3 TBSP of Cowboy Caviar on top. Garnish with Cilantro and enjoy!
Skillet Ground Turkey Sloppy Joes
Sloppy Joes are tried and true – a favorite fast meal that pleases all generations! This quick dinner gives you back some time in the evening on a busy day. It is also a flexible meal – ground turkey and PICS Sloppy Joe Sauce can be cooked ahead of time and quickly warmed up for those crazy sports-season-shifted supper times. Sweet potatoes bring the yum and a big bang of great nutrition to this family favorite!
Essentials:
Large skillet
Dinner-sized microwavable plate
Sheet pan
Simply Done Aluminum Foil
PICS Vegetable Oil Spray
Can opener
Wooden spoon
Pantry:
PICS Vegetable Oil Spray
PICS Unsalted Butter
PICS Vegetable Oil
Preheat oven to 375 degrees Fahrenheit.
Wash fresh Sweet Potatoes and place them on a towel to dry.
Line sheet pan with foil, and spray lightly with PICS Vegetable Oil spray,
Prick sweet potatoes with a fork several times and place them on a microwave safe plate. Microwave the potatoes for 5 minutes. This will speed up the baking time, allowing you to get them done in a shorter time without losing all the mellow roasted flavor goodness. When the microwave is done, remove the potatoes with a clean towel or tongs – they will be hot! Place them on the sheet pan and put them into the oven.
Place the skillet on the stove and add two TBSP of PICS Vegetable Oil. When the oil is warmed, add the ground turkey to the skillet, using the wooden spoon to break it up into smaller pieces. Cook until there is no pink color left, and it is slightly browned.
Open the can of PICS Sloppy Joe Sauce and add it to the warm turkey, stirring in until all the turkey is coated with the sauce.
Using a fork, check sweet potatoes for doneness. They should be easy to pierce and tender. Carefully remove the sheet pan from the oven to the stove top.
Toast the PICS Hamburger Buns if you like. Spoon the warm Turkey Sloppy Joe mix onto the bun. Split the sweet potatoes in half, adding a pat of butter or a dash of chile powder or cinnamon for a fun flavor twist. Enjoy!
Mia Teal
Marketing Coordinator, Paid Media
Calling all brunch fans! The month of April is National Brunch Month, and we are here to celebrate. Brunch is a perfect way to spend quality time with friends and family, laugh until your stomach aches, and fill up on your favorite breakfast. I mean, who can pass up warm French toast, buttery waffles, scrambled egg bakes and so much more? Here at Price Chopper and Market 32, we want to help you get your brunch on all April long.
Cinnamon Waffles with Apple-Pecan Topping: These are not your average waffles…they are so much better! The cinnamon with crunchy apples & pecans are to die for!
Farmer’s Market Hash with Poached Egg: This hearty meal is filled with a variety of vegetables, cheese, and an egg! Talk about a delicious brunch!
Blueberry-Banana Chia Seed Muffins: These muffins are the perfect side to brunch! Tip: Cut the muffins in half, warm for a few seconds, and then spread with PICS butter. Thank us later!
Buttermilk-Bacon Pancakes with Bourbon-Maple Syrup: What is a brunch without bacon? Now, combine your PICS bacon with pancakes and PICS maple syrup. Perfection!
Spring Sausage & Vegetable Strata: Now this is every brunch fan’s dream! Feel free to add in PICS bacon or other vegetables of choice. The more the merrier!
Blueberry French Toast Bake: Fresh blueberries on warm French toast with butter and maple syrup…need I say more?
Happy Brunch Month!
Haleigh Eustis
Intern, Digital Marketing
I was going to tell you a joke about the solar eclipse, but I figured it would be overshadowed by better ones! This year, on April 8th, we will experience a solar eclipse! A solar eclipse happens when the Moon moves between the Earth and the Sun, blocking the Sun’s light temporarily. It’s like the Moon is standing in front of the Sun, casting a shadow on Earth. This makes it look like the Sun is disappearing for a little while. It’s a fascinating event where the Moon hides the Sun from our view for a short time!
If you’re looking forward to witnessing this thrilling occurrence, it’s essential to complement it with a delectable dessert. Enhance your solar eclipse experience with moon cookies – not only are they irresistibly delicious, but they’re also easy to make.
What You’ll Need:
- DRY INGREDIENTS:
- 2 Cups of All-Purpose Flour
- ¾ Cup Unsweetened Cocoa Powder
- 1 Teaspoon of Salt
- ½ teaspoon Baking Powder
- WET INGREDIENTS
- 1 Cup of Granulated Sugar
- ½ Cup of Unsalted Butter
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 Cup of Milk
- FROSTING
- 2 Cups of Powdered Sugar
- ½ Cups of Unsalted Butter
- 2 tablespoons of Milk
- ¼ Cup of Unsweetened Cocoa Powder
Let’s Begin:
- Combine all dry ingredients together.
- In a new bowl, combine sugar and softened butter and beat on medium until light and fluffy. Once fluffy, add your egg, vanilla and beat for one more minute.
- Once combined, alternate between mixing in your milk and dry ingredients into your wet ingredients bowl.
- With your cookie dough, create 12 balls on your baking sheet and freeze the dough for 10 minutes. Once frozen, bake your cookies for 12 minutes at 350 degrees Fahrenheit.
- While your cookies are cooling, combine your frosting ingredients (don’t utilize your cocoa, yet!) in a bowl on medium-low for three minutes. Once your frosting is smooth and incorporated, divide the frosting into two bowls and mix in your cocoa in one bowl.
- Lastly, frost one half of your cookie with the chocolate frosting, and the other half with your original frosting.
There you have it! Delicious cookies for your solar eclipse watch party! Buy all your moon cookie ingredients at Price Chopper/Market 32!
Ellie Wilson
MS, RDN, CDN
History
Vitamin C Day was started in 2019 by a skincare company (Skinceuticals ®), when their scientists showed that some Vitamin C can be absorbed by the skin. This is an important find, as Vitamin C is a key nutrient for skin health and production of collagen, a structural protein found in all connective tissues in our bodies. Vitamin C (ascorbic acid) is an essential nutrient – essential means it must be obtained by eating and drinking because humans cannot make it. Vitamin C is important to many body systems, and research is always reaching to better define roles and mechanisms, especially for preventive health efforts like reducing incidence of cancer or heart disease.
Natural Sources
Vitamin C is found in multiple foods, including all citrus fruits, bell peppers, tomatoes, potatoes, strawberries, and cruciferous vegetables including broccoli, cabbage, cauliflower, and Brussels sprouts. Many foods are fortified with Vitamin C, and it may also be a functional ingredient that maintains freshness. It is so commonly available in foods typically eaten by Americans; it is rare to find a deficiency. It was long recognized that citrus fruits contained a substance that prevented scurvy, a disease that killed sailors from the 1500-1800’s, but the nutrient was not actually identified until 1932.
Supplements
Many people increase their intake of Vitamin C via foods and supplements to ward off chronic health issues, or perhaps when a cold is coming on. In the 1970’s, Linus Pawling, a scientist, and proponent of mega dosing Vitamin C, recommended the equivalent of 12-24 oranges, to support overall health. Vitamin C is a water-soluble vitamin, which means our bodies do not store it well. Due largely to Dr. Pawling’s recommendations, it was not uncommon for people to take high potency supplements of 1000 mg or more, but that is rarely recommended now. In fact, though well-recognized as an antioxidant, at very high levels it can become damaging to cells.
Current Guidelines
The Recommended Daily Amount for adults 19 and older is 90 mg for men and 75 for women. Children’s needs are lower and defined by age and stage of growth. High intake over time results in lower absorption once the body’s limited stores are maxed out. Though it is not toxic, the Tolerable Upper Limit (the maximum amount generally recognized will not cause harm) is 2000 mg per day. Excessive Vitamin C can result in nausea and other GI issues. High, excessive intake of Vitamin C can backfire if it is suddenly stopped – a person that pivots from excess to none can develop rebound scurvy. Despite prevalent belief that Vitamin C can prevent colds, research has so far shown limited benefit, though it may be helpful to reduce virus duration.
Food First
Ensuring you get enough Vitamin C is a great motivator for eating more fruits and vegetables, preferably often over the course of the day. The benefits of eating more produce stack up as other nutrients come along for the ride, such as Vitamin A, fiber, bioactive substances (polyphenols) and water. Vitamin C enhances absorption of iron, which is important to children, pregnant women, and anyone with malabsorption due to intestinal issues or perhaps even a medication interaction. To get the best food benefit, pair higher iron foods, like cooked, unprocessed red meats, legumes, and iron-fortified foods with foods high in Vitamin C to enhance natural absorption of iron. Despite prevalent belief that Vitamin C can prevent colds, research has so far shown limited benefit, though it may be helpful to reduce virus duration.
Best Practices
Enjoy a wide variety of fruits and vegetables – the more you eat, the more likely you are to meet the RDA without a supplement. If you are concerned, ask your health care provider or registered dietitian-nutritionist to assess if you would benefit from a supplement and why, as well as ensuring there are no concerns about current medication/supplement interactions by sharing supplement information with your pharmacist. If supplements are needed, keep them lower dose and consider using every other day. The RDA is based on a weekly average – you are sure to get some Vitamin C most days and can fill in gaps with moderate supplementation.
Mia Teal
Marketing Coordinator, Paid Media
It’s hard to believe that Easter has passed in a blink of an eye. Now you are left with gifts, some fatigue, and leftover ham! What are you supposed to do with it all? We understand the dilemma, but we are here to help! Whatever you do, do not throw out that ham, because we have the best recipes on how to transform these leftovers. You won’t have to cook lunch or dinner for the next few days with these recipe ideas. Read below and check out our websites for more inspiration:
Breakfast Panini: Change up your usual breakfast with this delicious Breakfast Panini! Ham, eggs, cheese, and tomatoes on either a Market 32 bagel or PICS English muffin. How delicious!
Russian-Style Potato Salad: If you do decide to cook this week but still don’t want to waste any leftovers, try making this Russian-Style Potato Salad. This side does not miss!
Ultimate Ham and Cheese Sliders: This easy eight-ingredient lunch is simple, yet fabulous. Be sure to pick up PICS cheese of your choice, as well as PICS salted butter.
Pork & Navy Bean Soup: The weather is only getting colder! Try throwing your leftover ham in this soup for a warm and hearty meal.
Enjoy!
Welcome to the sizzling world of pork! Whether you’re a dedicated carnivore or simply on the hunt for a new culinary adventure, pork offers a delicious array of possibilities that can tantalize taste buds and satisfy cravings.
We are changing up this week’s Value Meals, and bringing you two incredible pork recipes we think you’ll love. Let’s check out this week’s ingredients:
Sheet Pan Pork Chops
Bone-in pork chop savings pack (4 chops)
5 medium yellow potatoes
1 lb. Fresh Asparagus
Shop here for Sheet Pan Pork Chops!
Pulled Pork (Chops) & Cole Slaw
Bone-in pork chops savings pack (4 chops)
1 kit – Dole Cole Slaw
1 package PICS Hamburger Buns
1 Medium Onion, peeled & chopped
Shop here for Pulled Pork (Chops) & Cole Slaw!
Meal 1: Sheet Pan Pork Chops
Essentials:
Sheet pan
Simply Done Aluminum Foil
Cutting board
Chef knife
Large microwavable bowl
From the Pantry:
¾ cup PICS Crumbled Feta or Shredded Parmesan
Garlic Powder
Salt & Pepper,
PICS Vegetable Oil Spray
PICS Extra Virgin Olive Oil
This sheet pan dinner is flexible and flavorful! The key to great sheet pan meals is making sure you know the cooking times for each food, so you can adjust preparation and timing as needed to finish cooking at the same time. We share some hacks and tips here to help you create a delicious meal and get the best value from each ingredient.
Preheat the oven to 400 degrees fahrenheit.
Wash and dry the potatoes, and wash the asparagus, setting them aside on a clean towel to dry.
Dice the potatoes (skins on for extra flavor, texture and fiber!), and place in the microwavable bowl. Toss the potatoes with 1 Tbsp PICS Olive Oil, and 1 tsp of garlic powder, salt and pepper to taste. Microwave on high for 3 – 5 minutes.
(#Hack – “pre-cooking the potatoes ensures they will be done when the rest of the meal is finished, and reduces risk of overcooking the chops and asparagus.)
Line the sheet pan with the foil, and spray the foil with the PICS Vegetable Oil Spray.
Place the 4 chops side-by-side in the center of the pan, leaving some space between each, and leaving two large spaces at each end of the sheet pan.
Remove the potatoes from the microwave and add them to one end of the sheet pan, spreading them out so they cook evenly.
Place the sheet pan in the oven on the top rack, and set the timer for 15 minutes.
Move the asparagus to the cutting board, and cut off the woody ends. You may leave them whole, or cut them into thirds. Place the cut vegetable in a bowl and toss with a tsp of PICS Olive Oil. Place the vegetables and cheese near the stove, and keep the meat thermometer handy.
When the timer is up, remove the sheet pan and place on the stove top. Sprinkle the cheese on the pork chops and asparagus. Return the pan to the oven and set the timer for 8 minutes.
When the timer is up, check the pan – the cheese should be melted and bubbling. Remove the sheet pan and check one of the chops – the temperature should be about 145 degrees. Allow the pan to rest on the stove top, and serve up the potatoes and vegetables, moving the chops last to allow for a few minutes rest.
Enjoy!
Meal 2: Pulled Pork (Chops) & Cole Slaw
Essentials:
1 large slow cooker
Chef knife
Cutting board
From the Pantry:
Kosher salt
Pepper
Onion powder
Optional apple or mandarin orange segments
This flexible recipe is a wonderful, hands-off, one-pot dinner you can start in the early afternoon and finish up in just a few minutes. The light base seasoning is good enough to enjoy as is, or easy to combine with other spices, BBQ sauce, Thai Peanut Sauce, or whatever you like! There won’t be any leftovers!
Combine 1 TBSP each of onion powder, Kosher salt and pepper. Place the first pork chop in the slow cooker and sprinkle the seasoning generously; repeat for each chop. Add the chopped onion to the cooker, on top of and around the chops. Cover and set for 4 hours on low.
An hour before the pork is finished, follow package directions and prepare the coleslaw. Make a great plate – stretch out the slaw, adding flavor and nutrients, by adding some fruit. Peel and chop the apple or mandarin orange (canned, drained mandarins can also be used). Add them into the coleslaw for a fun flavor twist.
When the pork is done, check for temperature – it should be 145 degrees or higher, and fall-apart tender. Use two large forks to shred the pork, allowing the meat to fall into the juices and melted onion, stirring to combine. Use tongs to remove the bones. Toast the buns if you like. Serve it all up and enjoy a great value family meal!
Enjoy!
Haleigh Eustis
Intern, Digital Marketing
Hoppy Easter! The bunny is on his way and in preparation you may want to leave out a few carrots if he gets hungry. Feeding the bunny is certainly a nice thing to do, but what about Easter dishes for your upcoming holiday! Ham is a typical meal for Easter dinner, but what if you’re looking to mix it up this year? That’s no problem! I’ve complied a variety of dishes that can add a bit of fun to your Easter Day festivities.
Blueberry French Toast Bake: Enjoy a delicious Easter breakfast with a French Toast Bake! A fun twist to a classic breakfast food that is easy to prep and bake. This deliciously sweet breakfast bake serves up to 15 people and is bursting with fresh fruits and flavor with every bite. This bake will easily be a new family favorite for the Easter Holiday.
Pistachio Butter and Roasted Red Grape Crostini: Enjoy a sweet and salty burst of flavor served on a crispy piece of baguette. These finger foods are easy to prepare and take minimal time to assemble. A perfect combination of robust pistachio butter and sugary grapes that have been cooked down to perfection. Top these Crostinis with fresh thyme and serve up to ten people!
Basic Deviled Eggs: You can’t have an easter celebration without deviled eggs! Price Chopper/Market 32 has a basic—yet delicious—recipe for deviled eggs that serves up to 24 people. Are you looking to mix them up a bit? That’s not a problem! Our recipe offers a variety of add-ons to your deviled eggs to make unique flavor palettes that stray from our “Basic Deviled Eggs!”
Creamy Potato-Leek Gratin: Take on Easter with a delicious side dish of creamy and cheesy potatoes. Layered with gruyere cheese and plenty of garlic, this potato gratin recipe is perfect on its own or paired with your Easter dinner.
Take on Easter with these “egg-citing” recipes that are sure to elevate your holiday game! For more inspiration, check out more recipes with the links below!
Carving a Ham: The Basics
For some, carving a ham may seem like a daunting task. However, once you get the hang of it, it isn’t all that bad. A ham is only made up of three bones: the shank at one end, the femur in the middle, and the angled bone in the butt called the aitch bone. These three bones don’t have to be intimidating, so don’t let them come between you and a beautiful, juicy bone-in ham.
Carving Whole Bone-In Ham
With different hams come different carving strategies. Let’s start with a whole bone-in ham.
Begin with the shank or lower leg to the carver’s right, steady the ham with a fork and locate the notch where the aitch bone sits. Cut through the ham alongside the aitch bone until reaching the femur (center bone). Make a similar cut on the opposite end of the ham just before the shank. Then carve out the meat between the two slices by cutting along the femur.
Place the freshly removed large chunk of ham on its flat side. Then make perpendicular slices to where the ham previously met the center bone, cutting meat across the grain for maximum tenderness.
Remove additional boneless pieces for carving by cutting along both sides of the center bone.
Carving Shank Half or Portion Ham
Begin with the thicker piece of meat on the top, use a fork to steady the ham and cut along the top of the bone to loosen the boneless meat.
Place the meat carved-side down on the cutting board and cut across the grain of the meat in perpendicular slices. Transfer slices to a serving platter.
Turn the remaining meat carved-side down and remove the large boneless sections. Place boneless sections, as they’re removed, on the cutting board and cut in perpendicular slices. By cutting perpendicular slices across the grain of the meat, you will maximize the tenderness of the ham.
Carving Butt Half or Portion Ham
Place pre-cut side of ham down on the cutting board. Carve along the bone to remove boneless section of meat.
Slice boneless section across the grain and transfer to a serving platter.
To carve the remaining meat from the bone, insert fork into meat next to bone and make horizontal slices towards the bone as shown. Transfer slices to a serving platter.
Want to watch this information in action? Check out our Youtube Playlist!
Thanks to our friends at Frick’s Quality Meats for helping us put this information together!
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……….