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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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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Can you believe we are already half way through January? As the new year unfolds, January brings with it a sense of renewal and the opportunity for a fresh start. You may be watching what you eat and watching what you spend. We understand, and we are here to help! At Price Chopper and Market 32, we are excited to propose week three of our wallet-stretching meal options. The line up we have created was with the intention of feeding four people for under $3.50 per person! Let’s dive into this week’s guide.

For a quicker look at the items we chose, check them out below:

1 Market 32 Fresh Whole Chicken

1 Bag Market 32 Baby Carrots

1 Bag Market 32 Russet Potatoes

1 Bag Organic Celery Hearts

1 Bag PICS Frozen Brussels Sprouts

1 Bag PICS Frozen Veggies

2 Loose Onions

1 Bag Pepperidge Farm Buns

1 Bottle Kraft BBQ Sauce

Option 1: Chicken, Potatoes, & Brussels Sprouts

1 Market 32 Fresh Whole Chicken

1 Bag Market 32 Baby Carrots

1 Bag Market 32 Russet Potatoes

1 Bag Organic Celery Hearts

1 Bag PICS Frozen Brussels Sprouts

1 Bag PICS Frozen Veggies

2 Loose Onions

This meal is simple, yet delicious. Bake the chicken by following the steps below. With an abundance of vegetables at your disposal, let your creativity shine! Take the potatoes as an example – you can opt for mashing, baking, roasting, or slicing them to create oven-baked or air-fried French fries. For a more straightforward approach, consider tossing the potatoes, carrots, celery, onions, and Brussels sprouts directly into the pan with the chicken. The possibilities are endless with this combo!

To cook chicken and vegetables:

1 whole chicken, neck and giblets removed.

1 large roasting pan – 

Hack: consider lining with aluminum foil for easier cleanup.

Wash baby carrots and 3-5 stalks of celery per chicken. Chop celery into 2-3 inch pieces. Chop  onions into chunks. Spray roasting pan or foil with oil, and scatter vegetables in the bottom. 

Place chicken on top of the vegetables. Season with salt and pepper, herb blends to taste.

Roast until the food thermometer registers 165 degrees F. 

Let chicken rest for 15 minutes before serving.

Option 2: Pulled Chicken Sandwiches with Veggies

1 Market 32 Fresh Whole Chicken

1 Bag PICS Frozen Veggies

1 Bag Pepperidge Farm Buns

1 Bottle Kraft BBQ Sauce

Let’s take a twist on the classic pulled pork sandwich and use pulled chicken instead! Shred the leftover chicken from the first option and mix it with Kraft BBQ sauce (see instructions below). Microwave your PICS Frozen Veggies of choice, and get creative with your leftover potatoes by making fries or chips on the side. Simple, right? Two quick, easy, and cost-effective meals for this week right at your fingertips.

To shred:

While the chicken is still warm, remove skin and remove meat from bones by hand. Place in a bowl and use a hand mixer to shred; alternately, you can shred using two large, sturdy forks. 

Hack – Roast 2 chickens at once – save money and time with this roasted chicken hack – cook once, enjoy multiple meals! No change in cooking time when there are 2 chickens in the oven. 

Hack – save the chicken bones, celery tops and onion skin and make broth or chicken soup!

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