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!

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Ground beef is a quintessential value meal maker – so many options, and not a lot of time required to make a great meal. The Market 32 Fresh 85% Lean Ground Beef Value Pack is 3 lbs., setting us up for 3 meals that come in under $3 per serving. Each meal offers up to 4 servings, with plenty of room for your personal favorite flavors and seasonings. Divide the value pack into 3 (approximately) 1 lb. sections. Per USDA food safety recommendations, store the remaining fresh burger in the refrigerator for up to 2 days, or freeze.

This week’s meal items:

3 lbs. Market 32 85% Ground Beef 

1 bag Market 32 Baby Gourmet Yellow Potatoes

1 lb. Bunch Celery

1 pack Pepperidge Farm Farmhouse Buns

1 box (16oz) Barilla Pasta, any variety

1 can (10oz) Rotel Tomatoes with Green Chilies

16 oz PICS Block Cheddar Cheese

1 bag Green Giant Fresh Cut Broccoli

1 can (29oz) PICS Diced Tomatoes 

1 can (15oz) PICS Kidney Beans

1 bag (8oz) PICS Cheddar or Mexican Blend Shredded Cheese

1 bag On the Border Tortilla Chips

Meal 1: Burgers and Fresh Broccoli Dippers!

These burgers take on a delicious green twist that your family will love.

What you’ll need:

1 lb. Market 32 85% Ground Beef, shaped into 4 patties

1 bag Pepperidge Farm Farmhouse Burger Buns

1 bag Market 32 Baby Gourmet Yellow Potatoes

1 bag Green Giant Fresh Cut Broccoli

Preheat oven to 400 degrees and spray a large sheet pan with PICS Vegetable Oil. Place the contents of the Market 32 bag of Baby Gourmet Potatoes on the tray, separating to ensure they will roast evenly. Place potatoes in the oven.

Spray a large skillet with PICS Vegetable Oil Spray and set it on the stove top on low while you shape the Market 32 Ground Beef into 4 even patties. Season with salt and pepper, or your favorite spice blend.

Carefully place the patties into the hot skillet, allowing it to cook 4-5 minutes per side.

Divide the bag of cut Green Giant Broccoli on 4 plates, and your favorite dip! PICS Ranch is a delicious option here.

Potatoes should be done in 15 – 20 minutes, or when they are tender. Remove from oven and toss in a bowl with butter or a sprinkle of Parmesan Cheese.

Shop Burgers & Broccoli Dippers here!

Meal 2: Rotel Crowd-Pleaser Pasta*

This recipe makes enough for dinner and then some. You will think you might have leftovers, but….. maybe not! Yum! 😊 This versatile meal can be assembled and warmed in a slow cooker or cooked up on the stove top.

What you’ll need:

1 lb. Market 32 85% Lean Ground Beef, browned & drained

1 box (16 oz) Barilla Pasta – Choose your favorite cut! Follow package directions to cook & drain in a colander. Reserve up to 1 cup of pasta water.

1 can (10oz) Rotel Tomatoes with Green Chilies

1 block (16oz) PICS Cheddar Cheese

Unwrap the PICS cheese block, cut into small squares to ensure easy melting.

Brown beef in a large skillet or pot, breaking it up into smaller pieces as it cooks. At the same time, cook pasta in a large pot with water according to package directions. When done, carefully reserve one cup of cooking water in a glass measuring cup. Drain excess fat from beef and drain pasta in a colander.

Stove Top Directions – Return pasta and reserved cooking water to the pasta pot. Turn the stove burner on low, and add the browned beef, cheese and can (or two!) of Rotel Tomatoes with Green Chilies. Stir occasionally until cheese is melted and all ingredients are combined.

Slow Cooker Directions – Turn cooker on to low. Add browned beef, cooked pasta, cheese shreds or cubes, and the whole can of Rotel tomatoes and chilies. (You can use two cans if you like more vegetables!) Cook on low, stirring occasionally until the cheese is melted and all ingredients combined. Use the reserved cooking water if needed to ensure a smooth, creamy sauce. Call the kids and enjoy!

Shop Rotel Crowd-Pleaser Pasta here!

*Adapted from the MamaLovesCooking Recipe Blog, accessed 2/12/2024.

Meal #3: Ch-Ch-Ch-Chili!

Warm up to this favorite cold-weather meal! This Chili recipe is a one-pot wonder – make it your own with delicious additions, like PICS Tomatoes, PICS canned Kidney Beans and your favorite chili seasonings. McCormick makes some great seasoning packages that make it a no-brainer for those super busy, just-get-it-done days.

What you’ll need:

Remaining 1 lb. Market 32 85% ground beef

1 can (29oz) PICS Diced Tomatoes

1 can (15oz) PICS Kidney Beans

In a large pot, brown the remaining 1# of Market 32 Ground Beef, breaking it apart as it cooks. Drain excess fat and return the pot to the stove top. Add 1 (29 Oz.) can PICS Diced Tomatoes, 1 15. Oz. can PICS Kidney Beans, chili seasoning packets, or your own spice blend. (Tip – add some whole grain PICS Canned Sweet Corn for color and crunch.) Simmer on low for approximately 20 minutes, stirring occasionally, until all ingredients are combined.

Top chili with PICS Shredded Cheese and serve with On The Border Tortilla Chips for a meal they will all say please and thanks for! This is also a good one to freeze for another day. Enjoy!

Shop Chili here!

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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! 

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Got a hungry crowd? These value meal ideas keep your budget and time under control while delivering hearty and delicious meals. Each meal should serve up to 4 people, all under $3 per person! Let’s take a closer look at the ingredients you will need.

1 lb. Market 32 Boneless Skinless Chicken Breasts

1 box Prince Pasta

1 Jar Classico Alfredo Sauce

1 pack PICS Frozen Chopped Spinach

1 bag PICS Shredded Swiss 8oz

1 container Market 32 White Mushrooms

1 container Hormel Mashed Potatoes 

1 container Pillsbury Grands Biscuits

1 bag Birdseye Steamfresh Brussels Sprouts

1 bag Birdseye Steamfresh Mixed Vegetables

1 can PICS Condensed Cream of Chicken Soup

1 bag Full Circle Organic Baby Carrots

Chicken Alfredo Pasta Bake

First up is a Chicken Alfredo Pasta Bake, with a hack to get ahead on kid-favorite Muffin Tin Pot Pies What better way to create a meal your family will enjoy while also getting prepared for a different meal later in the week?

Preheat oven to 350 degrees. Spray a sheet pan with PICS Vegetable Oil Spray, and place all but two of the chicken breasts on the sheet pan. Roast for about 30 minutes.  

While the chicken is roasting, cook 1 box of Prince Pasta, cook according to package directions. Drain when cooked, saving 1 cup of water from the pot. (Tip – pasta shells or spirals will soak up more sauce. Reserve another ½ cup of water for those varieties.)  

Open 1 package of PICS Frozen Chopped or Leaf Spinach. Add to the warm pasta, mixing in to assist with defrosting.  

When the chicken is cooked, (internal temperature 165 degrees) remove from the pan and divide the roasted breasts into two equal portions (2-3 breasts each). Cover and refrigerate the second portion of chicken for the pot pies. Cut the remaining chicken breasts into bite-sized pieces. Add the chicken pieces to the pasta and spinach in the pot, then the contents of the jar of Classico Alfredo Sauce, and the reserved pasta water. Heat on low and stir occasionally to combine until sauce is simmering, adding more water as needed to coat the pasta and chicken. Luscious! 

Sheet Pan Mushroom Swiss Chicken  

This simple one-pan meal will make everyone happy! You can’t forget the convenience of sheet pan meals. Having everything in one area and not having to clean up multiple dishes is a win-win.

Preheat oven to 350 degrees.  

Spray a large sheet pan with PICS Vegetable Oil, (or place Simply Done Aluminum Foil on the sheet pan before spraying oil to cut down on clean up time!  #Hack) coating the entire pan surface. Place chicken breasts on the pan at one end. Season with salt and pepper.  

Toss Brussels Sprouts and mushrooms with 1- 2 TB PICS Olive Oil, and add to the sheet pan, spreading out so all veggies have room to roast.  

Bake for 25 minutes, turning vegetables once to roast evenly, for about 25 minutes. Veggies may be done slightly ahead of the chicken – check the sprouts with a fork, they should be slightly browned and tender.  

Hormel Mashed Potatoes are up next – follow package directions to heat the potatoes up in the microwave. Keeping time in mind, get them set up in the microwave, ready to start.

Remove tray from oven. Turn oven up to broil. Remove vegetables from the tray with a spatula, placing them in a bowl for serving. Place shredded Swiss on each chicken breast and return to the lower rack of the oven. Set the microwave according to potato package instructions, which takes about 5 minutes. Broil until cheese is melted and slightly browned.  

Check the internal temperature of the chicken – it is done when the thermometer reads 165 degrees. Serve and savor! 

Muffin Tin Pot Pies* – Easy to assemble, bake and freeze for a quick meal on a busy day!  

Preheat oven to 375 degrees.  

Spray 1 muffin tin with PICS Vegetable Oil.  

Follow directions and microwave 1 (10 Oz) bag of Birdseye Steamfresh Mixed Vegetables, or 1 (10 oz.) bag of PICS Steambag Frozen vegetables of your choice.  

Cut remaining roasted chicken breasts into bite-size pieces. Add cooked vegetables to the cut chicken breast. Add PICS soup to the chicken and vegetables and mix well.  

Open 1 Grands Biscuit containers. Separate biscuits and use the palm of your hand or the end of a clean jar to flatten to about 5-inch diameter. Place each biscuit into a muffin cup, leaving the edges open. Fill each biscuit cup with about 1/3rd (3 TB) of chicken and vegetables mixture. Crimp biscuit edges over the mixture – they will resemble small hand-pies.  

Place the sheet pan with the baby carrots on the top rack, and the muffin tins on the lower rack of the oven. Bake for 25 – 30 minutes, until the tops are golden brown. Serve 2 mini pot pies with the side of roasted carrots, or cool and freeze for a busy day!  

*Recipe adapted from Pillsbury, accessed 2/7/2024.

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Haleigh Eustis

Intern, Digital Marketing

Happy Game Day! For many people February is the best month for football, great company . . . and tasty food! Take on the Big Game with a delicious assortment of finger foods. Impress your guests with an array of unique recipes that are as tasty as they are easy to make! 

Baked Buffalo Cheese Sticks. Enjoy game day with a classic finger food appetizer! Cheese sticks are an easy and delicious option fit for many guests! Not only are they incredibly cheesy, but they’re wonderfully spicy. Mix and match hot sauces to your preference and don’t be afraid to have fun with new flavors. The spicier the better! 

Cauliflower-Chicken Alfredo Dip. No game day is complete without some sort of veggie dip! In fifteen minutes, you can have an easy made dip that tastes delicious. Elevate traditional game day dips with a cauliflower-chicken alfredo dip! Pair your chicken dip with veggies, breads or cured meats for a delicious burst of flavor. 

Cannoli Dip. To every savory dip you always need a sweet dip! Impress your guests with a cannoli dip that takes no longer than ten minutes to whip up. Delicious with graham crackers or a cannoli chip, this sweet treat will become a fan favorite during game-night! 

Gourmet White Mac and Cheese. Finger foods are fun and simple, but an easy entree is filling and delicious. Treat your guests to a creamy white mac and cheese topped with flaky panko breadcrumbs. This dish is easy to make in large quantities and is a crowd favorite! Prepare this dish in under twenty-five minutes and serve with ease!

There you have it, four recipes that taste delicious and take minimal effort to prepare and bake; take on Game-Day with ease! Shop Price Chopper/Market 32 for delicious meals for any occasion.  

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We are kicking off another month of value meals right to your inbox! We know you are knee-deep looking at recipes and ideas for your Big Game party food, so we’re sharing a couple of “pregame” ideas that will be quick and easy and keep your energy available for getting creative. This will keep your budget in good shape as well – these two winners serve 4 for $4!

Let’s take a closer look at this week’s meal items:

-1 lb Market 32 Hot or Sweet Italian Sausage

-4 Green Bell Peppers

-1 box PICS Instant White Rice, 14oz

-1 Yellow Onion

-1 jar Prego Pasta Sauce

-1 dozen PICS Grade A Jumbo Eggs

-1 bag PICS Burrito Tortilla, Flour, 10 inch

-1 can PICS Enchilada Sauce

-1 bag PICS Shredded Cheese of choice, 8oz

-1 can PICS Black Beans

First on the field is a fun twist on a traditional comfort food recipe – Sausage Stuffed Peppers! Make them sweet or hot, your call. You can also make them ahead and serve them up another day. You will need: 

-1 lb Market 32 Hot or Sweet Italian Sausage

-4 Green Bell Peppers

-1 box PICS Instant White Rice, 14oz

-1 Yellow Onion

-1 jar Prego Pasta Sauce

Kickoff!

Prepare rice according to package directions. Hack – cook double and freeze what you don’t need for a quick whole grain side or an easy add to soup.

Dice onion. Preheat oven to 350 degrees.

Split 1 lb. of sausage and discard casing. Brown sausage in a large skillet, breaking it up into smaller pieces as it cooks. Add diced onion to the skillet as sausage begins to brown. When sausage is cooked, drain fat and set aside.

Wash and dry peppers. Cut the tops off and remove seeds and membranes. Hack – speed cooking time by microwaving the peppers on high for 3 – 4 minutes. It is like blanching and will reduce overall cooking time.

Combine sausage and rice in the skillet. Add ¾ jar of pasta sauce, and additional seasonings if you like, such as a tsp of Italian herbs, or ½ tsp of granulated garlic. Combine all ingredients.

Prep a casserole dish large enough to hold 4 peppers upright with a light spray of vegetable oil. Place pepper cups in the dish, and spoon filling in, packing it down and allowing it to mound on top. Top with a Tbsp. or two of the remaining pasta sauce and put the top back on the peppers.

Bake for 30 minutes, until a meat thermometer reads 165 degrees. Make it your own with a sprinkle of Parmesan cheese or shredded mozzarella and a pinch of chopped parsley. Enjoy!

Next up are Breakfast for Dinner Enchilada Casserole! You will need:

-1 dozen PICS Grade A Jumbo Eggs

-1 bag PICS Burrito Tortilla, Flour, 10 inch

-1 can PICS Enchilada Sauce

-1 bag PICS Shredded Cheese of choice, 8oz

-1 can PICS Black Beans

Hey, imagine this – you’re kicking off your evening with the coolest twist ever: breakfast for dinner! We’re talking about a total flavor fiesta here with fluffy eggs, cheese that will melt in your mouth, and beans to keep you fuller longer! This comes together quickly and bakes up in 25 minutes. No rolling the enchiladas for this version – less fuss keeps saves you valuable time with this value recipe!

Spray a 9 X 11 inch casserole dish lightly with oil. Heat oven to 350 degrees.

Split sausage and discard casing. Crumble sausage into skillet and brown, breaking it up as it cooks. Remove cooked sausage and drain. Hack- wipe the skillet and reuse to cook the eggs. Spray lightly with vegetable oil. Return skillet to stove, and heat to cook scrambled eggs and beans.

Open, drain and rinse the black beans. Beat 8 eggs, then pour into the warming skillet. As egg begins to cook, add beans in and scramble until eggs are done.

Open Enchilada Sauce and pour some into the bottom of the casserole dish, coating the base. Lay flour tortillas along the bottom, then layer the egg and bean mixture, sausage, enchilada sauce and shredded cheese. Repeat for a second layer, ending with shredded cheese on top. Cover with foil and cook in the oven for 30 minutes. Remove the foil and cook 10 minutes more until cheese is bubbly and everyone is excited! Serve with sour cream. Enjoy!

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Ellie Wilson

MS, RDN, CDN

How are you? We hope this finds you well, and that you will find some of the information shared here as the resource it is meant to be – an opportunity to nourish and nurture the health of your heart and mind, as we kick off February, nationally recognized as American Heart Month. Did you know, there is a “recipe” for enjoying delicious food that protects your heart health, and your brain function?  You may not – we are all busy, stressed and focused on almost everything but what is for dinner. Please read on to see the “recipe” for a healthy life. Think of it as a “business case” to help you keep eating well on your plate as a priority. This business case is set up like a recipe, for good reason – how you eat over the course of your life is critical to all your efforts to have a happy life. If you think of your heart, mind, and health as something you own, that needs maintenance and care, and that nourishing food brings compounded benefits and “profit” over the course of your lifetime, you will create the foundation you and your family need to enjoy a healthy, happy life and the ability to reach your goals. Learn more about this recipe, and how we can help you make the best choices. We heart your heart!

Business Case:

Assets – Assets are the resources an entity uses to increase capacity, manage business, or otherwise generate value. In your community, your grocery store is an asset. Individually, we all have two primary assets: 

1 Heart

– Beats 100,000 beats per day

-Beats 35 million beats per year.

-Beats about 2.5 billion times in your lifetime – your engine of health.

-Is protected and empowered by eating well, and being mindful of what we drink.

1 Brain

-Actively working 24 hours per day/every day of your life

-Has 100 billion neurons, 500 trillion synapses moving the molecules and electricity – your data manager of health.

-Powers thinking, seeing, moving, learning, creating, and storing memories, feelings and skills, supporting physical activity, and more.

-Is protected and empowered by eating well and being mindful of what we drink.

Favorite Recipe for a Healthy Life

Ingredients

-Family favorites and cultural foods that are familiar and good for you.

-Flavor-full – Herbs, spices, oils, and flavors that inspire joy and excitement.

-Plant-forward – Fresh, frozen and canned produce items.

-Powerful proteins – Diverse protein foods, including plants, seafood, dairy, poultry and lean pork and beef.

-Food and nutrition information, education and if needed, medical nutrition care to empower a health life, plate by plate, bite by bite.

To Prepare:

Find – wonderful recipes at Healthy Eating, American Heart Association

Shop – smart, including using Price Chopper, Know Your Colors and My Plate to choose foods and meals that make eating well easy.

Choose – colorful, delicious produce, and include them in most of your meals and snacks. Each time you eat, make at least half of your meal or snacks fruits and vegetables. The nutrients, vitamins and minerals in produce help your body manage blood pressure, maintain flexible arteries, protect your kidney function, and provide antioxidants to support cell and brain health.

Add – powerful, savory, satiating protein foods to fuel growth in children, healthful weight for all, and strong immune systems.

Mix – with your favorite family foods, along with low or no salt seasonings,

Enjoy – All foods, including treats, in servings that allow you to eat well, with your heart in mind!

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Haleigh Eustis

Intern, Digital Marketing

Happy New Year! As we ease into the new year, it’s natural to desire a new routine and discover new foods. Though we say this, sometimes it’s hard to plan ahead and make time for new recipes that are tasty and accessible. That being said, it doesn’t have to be difficult to create delicious and easy grab and go meals that can last for the entire week! Breakfast is considered the most important meal of the day, yet so many people run out of time in the mornings to fill their stomachs and keep them satisfied and fueled. With a bit of prep, breakfast can be a new year’s priority, easily!

Here are a few easy and delicious breakfast meals. These require very little prep time and are a time saver during your busy morning!

Baked Steak and Egg Cups. This easy breakfast takes as little as forty minutes to prepare and bake and can last the entire week! Substitute the spinach and mushrooms for any veggie of your liking and feel free to add cheese to this breakfast dish. Grab and warm up these egg bites quickly in the morning for a fast and filling breakfast!

Breakfast Enchiladas. A unique twist to a grab-and-go breakfast that is as easy as it is delicious to make. Full of fluffy eggs, fresh and delicious cilantro and the wonderful taste of enchilada sauce, this dish takes no longer than thirty minutes to prepare and cook and is perfect to quickly warm-up on the go. Add your desired meat to these enchiladas too!

Mini Banana Oatmeal Muffins. If you’re someone who requires something sweet, instead of savory, in the morning, mini muffins are the choice for you! These tasty treats require about forty minutes of prep and baking time and can last for two days if stored properly!

Conquer the new year in “grab and go” fashion! Shop all of your breakfast ingredients below, and check out our recipes here!

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Welcome back to another exciting week of wallet-stretching meal options! As we dive into week four, we’re thrilled to continue our culinary journey, exploring delicious recipes, time-saving tips, and creative meal ideas. This week we are bringing two simple, yet flavorful meal options to your table. They were designed to feed four people at under $3.50 per person. The key to these meals is getting a few ingredients ready and then finishing with quick cooking– and we can help! 

This week’s items:

2 packs Certified Angus Beef Steak (Buy one get one free)

1 box Ka Me Noodle Rice Sticks

1 bag PICS Frozen Broccoli (16 oz)

1 bag PICS Frozen Onions & Peppers (16 oz)

1 pack PICS Fajita Tortillas (10 oz)

1 bag PICS Shredded Cheese (8 oz)

1 pack McCormick Fajita Seasoning 

1 jar Fage Sour Cream

1 pack Kikkoman Broccoli Beef Seasoning

 

Optional for a fun meal addition:

1 jar PICS Pizza Sauce

3 packs Thomas’ English Muffins (buy one get TWO free)

Smart set up:

Bowl for marinating or velveting meat

Large skillet or wok

Sharp knife/cutting board for slicing meat

Measuring spoons

Wooden spatula for stir-frying

Prep tips and hacks:

Cook rice or noodles according to package directions. Drain and set aside.

Hack: Freeze steak for 10-15 minutes. Remove from packaging to cutting board, and slice thinly across the grain. Slicing across the grain is part of ensuring it is tender and cooks quickly.

Meal #1: Steak Fajitas!

1 pack Certified Angus Beef

1 pack PICS Frozen Onions & Pepper (16 oz)

PICS Fajita Tortillas (10 oz)

PICS Shredded Cheese

Fage Sour Cream

McCormick Fajita Seasoning 

Prepare fajita marinade in a bowl large enough for liquid and sliced steak. Reserve 2 tablespoons of marinade. Cut lime into wedges. Prepare flour tortillas to be warmed in the oven or microwave.

Tip – Cooking frozen veggies first allows for water to evaporate and veggies to brown. Skip this step if you want to cook together.

Heat 1 tablespoon oil in skillet or wok. When heated, carefully add frozen veggies to the pan, stir frying quickly to heat through and crisp. Remove from skillet when done, place in a bowl, add reserved marinade, and keep warm.

Heat 1 tablespoon oil in the skillet. Place marinated steak and marinade in the pan and stir fry on high heat until done. Discard any remaining marinade.

Return cooked vegetables to the pan, toss with cooked steak and heat through. Squeeze lime wedges over meat and vegetables and serve!

Meal #2: Beef and Broccoli

1 pack Certified Angus Beef Steak

1 box Ka Me Noddle Rice Sticks 

1 bag PICS Frozen Broccoli

1 pack Kikkoman Broccoli Beef Seasoning Mix

Hack: Freeze steak for 10-15 minutes. Remove from packaging to cutting board, and slice thinly across the grain. Slicing across the grain is part of ensuring it is tender and cooks quickly.

Place sliced steak in a bowl and sprinkle with 1 ½ tsp baking soda per 8 oz. Return to the refrigerator for 30 minutes to allow meat to “velvet”, which tenderizes the meat. After 30 minutes, rinse meat slices and pat dry before seasoning or adding marinade for Beef and Broccoli.

Heat oil in large skillet or wok, and add frozen broccoli carefully, watching for splatter. Use wooden spoon or spatula to quickly toss and allow water to evaporate and broccoli to begin cooking. Add meat and marinade and continue stir frying until meat is brown and cooked, and all meat and vegetables are cooked and seasoned.

Leftover love – Make fried rice with leftover meat and/or scrambled eggs, rice and PICS frozen peas and carrots!

Stir fry frozen vegetables in a large skillet or wok. Scramble two eggs in a coffee cup and cook in the microwave. Add chopped leftover meat and rice to the vegetables, and the scrambled eggs. Season with two tablespoons of lower sodium soy sauce – done!

English Muffin Magic – A fun addition to this week’s meal ideas!

1 pack Thomas English Muffins (Be sure to purchase three to get buy one get two FREE)

1 bag PICS Shredded Cheese

1 jar PICS Pizza Sauce

Breakfast, lunch or snack attack – English muffins are a versatile, fun, and easy way to enjoy a quick bite. Try the Whole Grain or Lite versions to amp up the benefits, and the sky is the limit. Quick and convenient whenever you want to eat it! Toasted with nut butter and banana, or avocado and everything seasoning!  Kid-friendly – Grab some PICS Pizza sauce and PICS Shredded Mozzarella and make mini English Muffin pizzas! Guaranteed fun for little and big kids 😊

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FIshin' for Tacos

Fishing for new taco recipes? Consider seafood! These tasty recipes offer a wide range of variety and an experience packed with flavor and twists. If you’re a fan of seafood you’ll love these options. Check out some of our favorite recipes and celebrate National Fish Taco Day on January 25th with us!

Fast & Fresh Fish Tacos: Fast and fresh! Grab a lb. of Market 32 Mahi Mahi and a bag of Fresh Express Chipotle Cheddar Salad and you’re on your way to enjoying lovely fish tacos.

Grilled Fish Tacos with Cauliflower Tortillas: Break out the Tilapia Filets and the Cauliflower Tortillas for an epic ride of flavor.

Crispy Cornmeal Fish Tacos with Citrus Slaw: This recipe calls for cod accompanied by a fresh, tasty citrus slaw that you won’t be able to resist. So good you’ll have to come back for more.

Beer Poached Mahi Mahi Tacos: These mahi mahi filets are boosted with fresh mango, onion, guacamole salsa and more. This recipe can make any day feel like summer.

General Tso’s Shrimp Tacos: Add some General Tso’s sauce and serrano pepper to your tacos for a wave of bold flavors. Perfect with shrimp!

Check out these video recipes…

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