This week’s value meals are simply delicious, and only four ingredients! Whether you are in the mood for pizza or a sub, let us make mealtime easier.
Let’s see what’s on the menu…
Looking for more inspiration? Check out this recipe!
Summertime means firing up the grill with a variety of meats and veggies, including sausage! While sausage & pepper sandwiches are a traditional summertime meal, you may find yourself with some leftovers, but don’t let them go to waste! We have a very simple recipe for you and your family to enjoy with your leftovers. Let’s see what’s grilling this week…
Sausage & Peppers:
1 pack Premio Italian Sausage
1-2 large Bell Peppers
1 pack Market 32 Sub Rolls
1 bag Dole Salad Kit
Shop Sausage & Peppers with a side salad here!
Pasta with Sausage:
Leftover Premio Italian Sausage
1 jar Rinaldi Marinara Sauce
1 box PICS Angel Hair Pasta
1 bag Birds Eye Steam Fresh Veggies
1 bag Dole Salad Kit
Shop Pasta with Sausage here!
Check out our YouTube page on how to perfect your sausage & peppers on the grill!
Looking to eat at home more oppsoed to dining out? It’s time to enjoy the comfort of delicious, homemade sandwiches made right in your kitchen! This week’s menu features Sausage, Egg, & Cheese Bagels along with restaurant-style chicken sandwiches. Let’s take a deep dive on what we are serving…
Sausage, Egg, & Cheese Bagels
1 pack Market 32 Breakfast Sausage
1 pack Thomas Bagels
PICS Large White Eggs (BIG sale on 18 ct. PICS Large White Eggs this week!)
1 pack PICS Sliced Cheese
Restaurant-Style Chicken Sandwiches
1 lb. (or 4 cutlets) Market 32 Gourmet Panko Breaded Chicken Cutlets
1 pack PICS Hamburger Buns
1 pack PICS Sliced Cheese
Vlasic Pickle Chips
Wise Potato Chips
Shop for Restaurant-Style Chicken Sandwiches!
Restaurant-Style Sauce:
Our chicken sandwich is not complete without the sauce!
What you’ll need:
1/4 Cup PICS Honey
2 Tablespoons PICS Yellow Mustard
1/4 Cup PICS BBQ Sauce
1 Tablespoon Lemon Juice
1/2 Cup PICS Mayo
Whisk all the ingredients together, refrigerate, and there you have it!
Recipe from Family Fresh Meals
And just like that – it’s spring!
The Northeast is a great place to live, especially for the variety changing seasons brings to our landscape and our tables! Last weekend I had snow in my gardens and flowers popping up through it with their bright and hopeful colors. A few days later, and the temperatures are rising, my neighbors are out walking, and families are getting busy with spring sports and clubs. Those busy days call for quick meals that make everyone happy and keep budgets on track.
This week, Shady Brook Turkey Sausage is the star – affordable, versatile, and available in sweet or hot flavor profiles. Our recipes are so easy and appetizing, you may even plan to double up on the sales and have these meals again in the next couple of weeks!
Savory Turkey Sausage & Pasta Dinner
1 pack Shady Brook Farms Italian Turkey Sausage
1 box PICS Spaghetti
1 loaf PICS Italian Bread
1 lb. Broccoli Crowns
1 jar (24oz) PICS Pasta Sauce
Shop Savory Turkey Sausage & Pasta Dinner here!
Sweet or Spicy Red Beans & Turkey Sausage Bowl
1 pack Shady Brook Farms Italian Turkey Sausage
3 cans (15.5oz) PICS Kidney Beans
1 Green Bell Pepper
1 Vidalia Onion
Shop Sweet or Spicy Red Beans & Turkey Sausage Bowl here!
Meal 1: Savory Turkey Sausage & Pasta Dinner
Meal prep just became a lot easier with this recipe! Check out this turkey & pasta dinner for a new meal idea in the household.
Essentials:
1 large microwavable plate
1 large saucepans(or 1 each of a large skillet and saucepan)
1 small saucepan
A can opener
Tongs
Colander
Spatula
Serrated knife
Cutting board
Aimply Done Aluminum Foil
Pantry:
PICS Vegetable Oil Spray
15 OZ. can PICS Petite Italian Diced Tomatoes
PICS Unsalted Butter
Garlic powder
Preheat oven to 200 degrees fahrenheit.
Thoroughly rinse the broccoli and set on a clean towel to dry. Hack– no need to cut it up before cooking! Place the whole broccoli, crown down, in a large saucepan or high-sided skillet. Add water to cover the crowns and the lower part of the stalks. You will steam them up just before plating the meal!
Slice the Italian Bread in half lengthwise, and lightly butter both sides of the bread. Sprinkle garlic powder on the butter. Close the loaf and wrap in foil. Place the bread on the upper rack in the oven – the low temp will warm it and melt the butter without burning. You may turn it down to the “Warm” setting after 10 minutes or so.
Fill 1 large saucepan with water, and a pinch of salt if you like, for the PICS pasta. Place it on a back burner on high heat. Follow package directions for cooking the pasta. Drain in the colander when done.
While the pasta water is heating, open the jar of PICS Pasta Sauce and pour it into a large saucepan. Use a spatula to get all the sauce out, or, add a splash of water to the jar and swirl it around, then add to the saucepan to minimize waste. Open the can of PICS Diced Tomatoes and add to the pasta sauce. Turn the burner heat on to medium and stir often as it heats up – when it is gently simmering, turn the heat down to low and stir frequently.
Cooking and slicing turkey sausage – two options:
Turkey sausage is very tender, so cooking at least partially helps you cut it into uniform pieces. Cutting into similar size pieces helps the whole meal cook evenly and completely.
Hack – Place the sausage on the large microwavable plate. Place the plate into the microwave and microwave for two minutes; use the tongs to turn the sausage, and microwave for two to three minutes more. If you prefer, use a large skillet to brown the sausage first.
Then, slice into rounds, using tongs or a fork to keep them steady as they will be hot and add the sausage to the pasta sauce.
When you are about 10 minutes from serving the meal, turn a different burner on high and boil/steam the broccoli crowns for 3 – 5 minutes, until fork tender. Remove them from the pan with tongs and quickly cut the florets off into smaller pieces right on the serving plate!
Divide the pasta on four plates next to the broccoli, and ladle on the turkey sauce and pasta sauce. A sprinkle of parmesan cheese and you are ready!
Meal 2: Sweet or Spicy Red Beans & Turkey Sausage Bowl
The dish can be sweet or savory, depending on which flavor turkey sausage is used. If you prefer sweet, eliminate the hot sauce. Tip – If Cajun seasoning is not on your list, try curry! Add ½ tsp of spice at a time until you’re happy with the seasoning.
Essentials:
Large, deep skillet or pot
Can opener
Colander
Wooden spoon
Chef’s knife
Cutting board
Liquid measuring cup
Pantry:
PICS Olive Oil
Three 15 OZ. cans PICS Red Beans, rinsed and drained
2 cloves of garlic (or 2 TBSP minced garlic)
1.5 Tsp Cajun Seasoning
Dash hot pepper sauce
Optional:
Hot cooked PICS rice or quinoa, cooked according to package instructions.
Wash green pepper and allow to dry on a clean towel.
Chop 1 medium onion and dice the green pepper. Mince garlic cloves.
Add 1-2 TBSP olive oil to the skillet, heating until oil is warm and shimmering. Add the chopped vegetables, sautéing until tender. Add the minced garlic, and stir, cooking for one additional minute. Remove the vegetables to a bowl.
Add 1 TBSP olive oil to the skillet, and add the Turkey Sausage, using tongs to turn them occasionally. Cook on medium until brown and done. Remove to a plate or cutting board, and slice into rounds.
Add vegetables, red beans, Cajun seasoning, and hot sauce, and 1 cup of water to the skillet. Allow liquid in the pan to come to a simmer, and add the sliced sausage, stirring and combining all ingredients together in the skillet.
Place a serving of rice in each of four bowls and spoon the Red Beans and Sausage on the rice.
Enjoy!
Adapted from Taste of Home, accessed 4/8/2024. Red Beans and Sausage Recipe: How to Make It (tasteofhome.com)
Written by Jane N. Golub Director In-Store Marketing Programs
JOHNSONVILLE MEATBALLS & SAUSAGE SLICES
NABISCO WHEAT THINS POPPED
- Wheat Thins Popped comes in three flavors:
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