Summertime has arrived, bringing with it an abundance of burgers and hotdogs. Shake up your dinner routine with some delicious chicken dishes that are sure to impress! Whether you’re firing up the grill, preparing a picnic, or hosting a backyard barbecue, these dishes will bring a taste of summer to your table.
 
Check out this week’s meal planning items!

Buffalo Chicken Mac:

1 lb. Market 32 Boneless Skinless Chicken Breast Savings Pack

1 block PICS Brick Cheese

1 bottle PICS Mild Wing Sauce

1 box PICS Pasta

1 lb. Celery

Shop for Buffalo Chicken Mac here!

Chicken, Asparagus, & Potatoes

1 lb. Market 32 Boneless Skinless Chicken Breast Savings Pack

1 bag Market 32 Russet Potatoes

1 lb. Asparagus

Shop for Chicken, Asparagus, & Potatoes here!

Chicken Spiedie Sandwich

1 lb. Market 32 Boneless Skinless Chicken Breast Savings Pack

1 bag Market 32 Hoagie Rolls

1 bottle PICS Spiedie Sauce

Fries or Chips with leftover potaotes

Chicken Spiedie Sandwiches here!

Facebook
Twitter
Pinterest

We are reeling in the shrimp recipes this week! Enjoy the tropical taste of shrimp, mango, and avocado with each bite! Let’s dive in and check out this week’s meal ideas, shall we?

Shrimp & Mango Skewers

1lb. Market 32 Cooked Shrimp (Buy one get one FREE this week!)

2 Mangoes

2 Peppers

1 Vidalia Onion

1 bag PICS Rice

Shop for Shrimp & Mango Skewers here!

Shrimp Tacos

1lb. Market 32 Cooked Shrimp (Buy one get one FREE this week!)

1 bag PICS Tortillas

1 jar PICS Salsa

1 bag (8oz) PICS Shredded Cheese

1 Avocado (optional)

Shop for Shrimp Tacos here!

Facebook
Twitter
Pinterest

As the temperature rises, our cravings shift towards lighter, cooler meals that refresh and invigorate. Whether you’re planning a casual backyard picnic, a beachside gathering, or simply looking to beat the heat with a deliciously cool meal, these summertime recipes will become your go-to favorites. Let’s check out what’s on the menu…

Asian Chicken Lettuce Wraps

1 package Perdue Ground Chicken

1 pack Iceberg Lettuce

PICS Lite Soy Sauce

1 Lime

1 Avocado

1 Pack Knorr Pasta or Rice

1 bottle (8oz) Chili Garlic Sauce

Shop for Asian Chicken Lettuce Wraps here!

Homemade BLTs

1 package PICS Bacon

1 pack Iceberg Lettuce

Glorys Cherry Tomatoes

1 loaf Market 32 Peasant or Sourdough Bread

Sweet Corn (6 for $4 this week!)

Shop for for BLTs here!

Facebook
Twitter
Pinterest

Hotter deals for warmer days! We have 3 meals for this week’s value plan adventure and hope to make your evenings easier and keep your kitchen cool. Let’s take a look at this week’s delicious trio! 

3 lbs. (Buy 1.5 lb. get 1.5 lb. FREE) Market 32 Hand Trimmed Fat Free Chicken Breasts, Cutlets, or Tenders

1 pack Cappiello Mozzarella Cheese (Buy one get one FREE)

1 container Market 32 Vine Ripe Tomatoes

1 pack Market 32 Sub Rolls 6 pk

1 package Market 32 Basil

1 pack Market 32 Refrigerated Pizza Dough

1 bottle (Buy one get one FREE) Sweet Baby Ray’s BBQ Sauce (Mix & Match with Ken’s Dressing)

1 bottle (Buy one get one FREE) Ken’s Caesar Dressing (Mix & Match with Sweet Baby Ray’s)

1 bag Romaine Lettuce

1 pack PICS Flour Tortillas

Meal 1: Chicken Caprese Sandwiches

Nothing beats a delicious caprese sandwich on a warm summer day!

Essentials: Grill or slow cooker; bread knife, cutting boards, meat thermometer, two large or dinner forks for shredding.

Wash tomatoes and basil and allow to dry on a paper towel. Slice the tomatoes into thin rounds, and remove basil leaves from the stems. Set in place where you will assemble the sandwiches.

Slice 4 Market 32 Bakery Sub Rolls in half. (Tip – consider toasting, especially if you are grilling the chicken.)

Prep 1 – Oftentimes, restaurants will make this wonderful sandwich with a thin chicken cutlet, quick-grilled to juicy perfection and topped with the signature fresh mozzarella, tomato and basil that defines the Caprese combo. If you decide to grill the chicken, consider a quick brining, and cook all 3 pounds at the same time. Use the meat thermometer to keep an eye on the temperature, getting the chicken off the grill as soon as it hits about 160 degrees F, (measured in the center of the thickest part of the cutlet or tender) and wrap in clean foil/rest (off the grill) for about 5 more minutes, to finish cooking and reabsorb juices. Check the temperature again when you unwrap the foil, to be sure it is 165 degrees, recommended for food safety. Place the grilled cutlet on the sliced roll, and layer on the tomato, basil, and sliced mozzarella. The remaining chicken can be stored in a container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Prep 2 – Another way to keep the kitchen cool is to cook all the chicken with a cup of water or low sodium chicken broth in the slow cooker (about 4 hours on low, or when it reaches 165 degrees), then shred and divide it for use in each of these recipes. Hack – use two large forks to shred the chicken in the slow cooker with the cooking juices, or in a flat-bottomed bowl. The shredded chicken can be used for the Caprese sandwich warm or cold. The tender shredded chicken will make it easier to enjoy the sandwich and keep it together for a flavor-full, easy clean up meal. It will also make the other two meals quick and easy!

1.5 lbs. Market 32 Hand Trimmed Fat Free Chicken Breasts, Cutlets, or Tenders

1 pack Cappiello Mozzarella Cheese (Buy one get one FREE)

1 container Market 32 Vine Ripe Tomatoes

1 pack Market 32 Sub Rolls 6 pk

1 package Market 32 Basil

Shop for Chicken Caprese Sandwiches here!

Meal 2: BBQ Chicken Pizza

Take your pizza to a whole other level with this BBQ Chicken Pizza recipe!

Preheat oven to 450 degrees.

Essentials: Pizza pan, stone or baking sheet, pizza slicer. Optional – cutting board, grater or chef knife, large spatula or pizza peel.

Pantry: PICS Olive Oil, optional apple and/or red or sweet onion.

Food safety tip – Use cooked/leftover chicken only – do not use raw chicken for the topping.

Defrost the pizza dough, if needed, in the refrigerator overnight, then allow it to come to room temperature. It may rise slightly. Use a lightly oiled metal pizza pan, sheet pan or pizza stone, and stretch the dough to fit to the rim of whatever you choose. First-time pizza makers, check this out for dough-licious skill building! Check out this article on Steps to Strecthing Pizza Dough.

Slather a generous amount of Sweet Baby Ray’s BBQ sauce on the dough (start with ¾ cup and add more as needed) and top with shredded chicken. Tip – up the flavor and nutrition of this meal with some grated red onion and/or thin-sliced fresh apples! Top with rounds of fresh Capiello Mozzarella slices. Hack – for thicker crust, pre-bake the dough for about 6 minutes before adding sauce and toppings. Food safety tip – do not use raw chicken for the topping. Cook for about 15 minutes, until dough edges are a rich brown and the mozzarella is melted and bubbling on top.

1.5 lbs. Market 32 Hand Trimmed Fat Free Chicken Breasts, Cutlets, or Tenders

1 pack Cappiello Mozzarella Cheese (Buy one get one FREE)

1 pack Market 32 Refrigerated Pizza Dough

1 bottle (Buy one get one FREE) Sweet Baby Ray’s BBQ Sauce (Mix & Match with Ken’s Dressing)

Shop for BBQ Chicken Pizzas here!

Meal 3: Chicken Caesar Wraps

If you like chicken caesar salads, then you are sure to LOVE this wrap!

Essentials: Salad spinner, medium-sized mixing bowl, cutting board, serrated knife, ¾ cup measure, large mixing spoon or spatula.

Pantry: Optional, fresh grated or shredded Market 32 Parmesan.

Wash romaine lettuce, at least 2 large leaves per wrap. Use a salad spinner to dry it so the flour tortilla wrap doesn’t get soggy. Chop the lettuce as you like – about 1-inch sized pieces makes it easy to enjoy.

Place shredded chicken in a bowl and add a generous amount of Ken’s Ceasar Dressing (3/4 cup to start, then add more to taste if needed.)

Add the lettuce to the chicken mixture and toss lightly. Place a flour tortilla on each plate and spoon out even servings down the middle of the wrap. Sprinkle fresh Parmesan on the mixture to taste. Roll the filling in the tortilla and fold in the ends to secure.

Enjoy!

1.5 lbs. Market 32 Hand Trimmed Fat Free Chicken Breasts, Cutlets, or Tenders

1 bottle (Buy one get one FREE) Ken’s Caesar Dressing (Mix & Match with Sweet Baby Ray’s)

1 bag Romaine Lettuce

1 pack PICS Flour Tortillas

Shop for Chicken Caesar Wraps here!

Facebook
Twitter
Pinterest

Grilling days are on the menu! We have some ideas you and your family will love, while you are loving eating more meals with your family. Warmer days also mean grilling outside can keep inside cool and comfortable.

Let’s check out this week’s meal planning items.

Sausage & Peppers:

1 pack Market 32 Sweet or Hot Italian Sausage

1 bag Mini Peppers

1 bag (2lbs.) Sweet Vidalia Onions

1 pack PICS Hotdog Buns

1 container Market 32 Deli Salads (Buy one get one FREE)

Shop for Sausage & Peppers here!

Chicken Drumsticks:

4 lbs. Market 32 Chicken Drumsticks

4 ears of sweet corn (10/$2 with an eCoupon)

1 bottle Sweet Baby Ray’s Hot Sauce

1 container Market 32 Deli Salads (Buy one get one FREE)

Shop for Chicken Drumsticks here!

Meal 1: Sausage & Peppers

Sausage and Peppers is a versatile meal that can be prepped and cooked in different ways. Check out these hacks and tips!

Essentials:

2 clean cutting boards

1 Chef Knife

BBQ grill skillet or BBQ grill sheet 

Pantry:

PICS Olive Oil or PICS Vegetable Oil Spray

Grill the sweet or hot Market 32 Italian Sausage on the grill, and sizzle colorful mini peppers sliced into strips, and sweet Vidalia onions sliced in whole, thin rings in a grill-friendly pan with some PICS Olive Oil (in the seasonal and grilling displays in the store!). The sausage, topped with sizzled peppers and onions, fits perfectly on a PICS Hot Dog Bun, with the fresh Market 32 Deli Pasta Salad rounding out your plate!

Try our these Sausage & Pepper Kabobs!

Essentials:

Good Cook Bamboo Skewers

Simply Done Napkins

Meat thermometer

BBQ corn holders

Measuring cups

TBSP measure

Tongs

Good Cook basting brushes 

Pantry:

PICS Vegetable Oil Spray

PICS Sugar

PICS Kosher Salt

Accent seasoning

PICS White Vinegar

PICS Unsalted Butter

Soak skewers in water for 15 minutes while you prep the sausage and veggies. Slice each sausage into 3 pieces. Slice the mini peppers into two halves and the Vidalia onion into chunks. Thread the veggies on the skewers with a pepper half on each side of the chunk of onion and on each side of the piece of sausage. Grill on low, turning to ensure the sausage and vegetables cook through. Serve the kabob in PICS Hot Dog Bun, and remove the skewer, leaving the sausage and vegetables on the bun.

Meal 2: Finger-Licking Good Grilled Chicken Drumsticks, Sweet Corn, and Market 32 Potato Salad

This meal is a breeze and sure to please! Almost no prep and easy clean up – everything cooks on the grill, making it the summer version of a “1-pan” meal.

Hack – Soak corn in 3 cups cool water with a dash of salt and tsp of sugar for about 10 minutes. This helps the kernels stay tender while you grill them up. Brining the chicken legs ensures they are moist and juicy – see the recipe for that here:

Light sodium brine: for 12 – 18 chicken drumsticks.

10 cups water

¼ cup PICS sugar

¼ cup PICS White Vinegar

2 TBSP Accent + 1 TBSP Kosher Salt OR 3 TBSP Kosher Salt

Place brine in a large pot or container. Add the chicken drumsticks, move the pot to the refrigerator and allow to soak for about 20 minutes. When ready to cook, remove from the pot and shake to remove excess brine. Discard the used brine. Place chicken in a foil tray or platter to transport to the grill, and set up a clean platter for the cooked chicken and corn.

A quick spray of PICS Vegetable Oil on the chicken legs and the corn will minimize food sticking to the hot grill.

Cook the chicken over a medium hot fire, turning every few minutes to brown evenly and cook to internal temperature of 165 degrees. The corn and chicken are well-matched for the grill – both will take about 20 minutes to cook. Corn will gradually caramelize, lightly browning. Consider using separate tongs. At the 15 -minute mark, brush on the Sweet Baby Rays Hot Sauce for the adventurous eaters in your family! Turn the chicken legs one more time to caramelize the sauce. Serve with Market 32 Potato Salad, and a pile of Simply Done Napkins!

Family Meals Movement burst

Did you know – more family meals help children learn social skills and support better mental health? A fun conversation starter for May – who has the most flowers in their yard on your street? Did you see any birds or bunnies today?

Facebook
Twitter
Pinterest

This week’s meal ideas are very exciting, and something much different than previous weeks. Today, we will dive into two delightful dishes that will transform your mealtime routine. Whether you’re seeking the comforting warmth of a classic dish with a twist or the vibrant zest of Mexican-inspired flavors, we’ve got you covered. Let’s check out this week’s meal ingredients, shall we?

Mediterranean Tomato and Scallop Cobbler

Two Full Circle Organic Grape Tomatoes

1 bag Market 32 Bay Scallops

1 Onion

1 Container PICS Biscuits (found in the dairy & eggs section)

1 can (24oz) PICS Diced Tomatoes

Shop for Mediterranean Tomato and Scallop Cobbler here!

Chicken Fajita Pasta

1 box PICS Pasta

1 lb. Market 32 Marinated Chicken Breasts

1 package Fajita Seasoning

1 bag PICS Frozen Fajita Peppers and Onions 

1 bag PICS Shredded Cheese

Shop for Chicken Fajita Pasta here!

Meal 1: Mediterranean Tomato and Scallop Cobbler

This veggie-forward skillet bake brings the flavors of the Mediterranean together in one pan for a savory, satisfying casserole with a comfort food twist.

Essentials:

Chef knife

Cutting board OR food processor

Large oven-safe skillet (not cast iron)

Can opener

Wooden spoon

Small bowl

TBSP and TSP measure

Pantry:

1-2 TBSP chopped fresh thyme, or, 2 – 3 TBSP dried thyme;

3 – 5 TBSP unsalted butter, (olive oil can be used to replace some or all the butter in the casserole, but not on the biscuits.)

1 – 2 TBSP chopped fresh or dried garlic

¼ tsp cayenne pepper

1 TSP brown sugar, packed;

2 TSP whole grain mustard

Wash grape tomatoes and allow them to dry on a clean towel. They can be sliced in half or whole for this dish.

Note – M32 Faroe Islands Bay Scallops can be added frozen or defrosted in the refrigerator overnight and drained before adding to the cobbler.

Preheat oven to 350 degrees.

Melt 2 TBSP butter in the small bowl and combine with the 2 tsp whole grain mustard. Set aside

Chop 1 medium onion. Open can of PICS Italian Seasoned Diced Canned Tomatoes

Place skillet on the stovetop and add 1-2 TBSP butter or olive oil. When oil is warm, add onion and sauté for several minutes. Add garlic and 1 TBSP of fresh thyme, or 1.5 TBSP dried thyme. Simmer on low and stir occasionally for about 1 minute, until onion is lightly browned.

Add grape tomatoes and stir, allowing them to soften for 2-3 minutes. Add canned tomatoes, stirring to combine. Allow some of the liquid to cook off to concentrate flavors. Open the PICS Biscuits container.

Add the brown sugar and stir to combine.

If defrosted, drain the bag of M32 Bay Scallops, then spoon them into the tomato mixture in the skillet.

Top the tomato and scallop mixture with the PICS Biscuits. Brush the tops of the biscuits with the butter- mustard mix, and sprinkle remaining thyme on top of them.

Place the skillet in the oven, following the cooking directions for the biscuits, approximately 25 minutes, or until the biscuits are a golden brown. Remove the skillet from the oven and serve the cobbler with a fresh salad side. A Dole Chopped Salad or Ceasar would add complementary crunchy texture and flavor to this easy Mediterranean meal!

Adapted from:

Tomato Cobbler – ‘Garden to Table’ – Saving Room for Dessert (savingdessert.com), accessed 5/2/2024

Meal 2: Chicken Fajita Pasta

This is a true one pot meal, with a magic milk and cheese hack that will bring everyone to the table.

Essentials:

5 Cups PICS Milk

Large 4 – 6-quart saucepan (pasta pot)

Chef knife and cutting board

Wooden spoon

Tongs

Pantry:

PICS Olive or Vegetable Oil

Place 2-3 TBSP oil in the saucepan, and heat on high. Carefully place the sliced chicken pieces in the pot and sauté until done. Remove from the pot and keep warm on a plate.

Place 1 TBSP oil in the saucepan, and add the frozen peppers and onions, stirring until they are cooked and lightly browned. Turn the heat down to medium.

Place 4 cups of PICS Pasta (we like penne, gemelli or shells for this meal) into the pot with the vegetables, add the 5 cups of milk, and Fajita seasoning package. Bring the milk to a simmer. As the pasta cooks, the sauce becomes creamy. Add the cup of cheese and cooked fajita chicken to the pot and combine with the rest of the ingredients. Serve it up and enjoy!

Adapted from:

One-Pot Chicken Fajita Pasta Recipe by Tasty, accessed 5/2/2024

Facebook
Twitter
Pinterest

Get in the swing of quick Spring meals this week! Fresh Panko Chicken Cutlets offer a quick way to enjoy different flavors with easy prep and pairing. There are many flavors of our cutlets to choose from, which makes this versatile for different meals and taste buds. A few of our Panko Breaded Cutlet flavors include:

Apple breaded, Buffalo & Blue Cheese Cutlets, Cheesy Garlic Ciabatta, Cranberry breaded, Garlic Parmesan, Italian breaded, & Lemon Pepper just to name a few.

We know your family will love these! Check out this week’s meal items below.

Market 32 Panko Chicken & Waffles (or pancakes!)

1 lb. Market 32 Panko Breaded Cutlets

Krusteaz Pancake & Waffle Mix

1 container Strawberries

Shop for Panko Chicken & Waffles here!

Lemon Chicken Pasta

1 lb. Market 32 Panko Breaded Cutlets

1 Lemon

1 package PICS Pasta

1 package PICS Frozen Spinach

Shop for Lemon Chicken Pasta here!

Meal 1: Breakfast for Dinner – Market 32 Panko Chicken and Waffles (or pancakes!)

Essentials:

Waffle maker/iron

Large bowl

Measuring cups

Spatula

Oven-safe bowl or casserole dish

Large skillet

Chef knife

Serrated knife

Tongs

Pantry:

PICS Maple Syrup

PICS Vegetable Oil Spray

PICS Vegetable Oil

Water or milk per waffle mix directions

Egg

Preheat oven to Warm.

Wash strawberries under cool running water, allowing them to dry on a towel. For older children and adults, that may be all the prep needed; cut green tops off and slice into smaller pieces for smaller children.

Follow directions on the package to prepare the Krusteaz waffle batter. You will need 1 egg and vegetable oil (waffle batter recipe is on the package). The Buttermilk flavor is the most authentic for this fun meal. If using a waffle maker, be sure to follow appliance and recipe directions. Tip – spray PICS Vegetable Oil on both sides of the waffle maker between each waffle/serving and use tongs to ensure hot waffles can be safely and easily removed from the waffle grid. Place waffles in the bowl or casserole dish as each serving is done to keep warm. They will take a few minutes each round to cook; estimate 2 waffles per person. Hack – No waffle maker? No problem! Pancakes are a great substitute, or you could use PICS Frozen Buttermilk Waffles for a very quick fix!

While waffles are cooking, spray the large skillet and allow to warm. Place the panko chicken cutlets in the skillet and allow to cook for about 4- 5 minutes per side. Panko should be brown and may be slightly crunchy. Check internal temperature with an instant read thermometer, 165 degrees is done.

Set up 4 plates for serving. Slice chicken cutlets into 4-5 pieces. Place 1-2 waffles or pancakes on the plate and top with a pat of butter. Top the waffles with the Market 32 Panko Chicken cutlets. Drizzle PICS Maple Syrup on the chicken and waffles. Add strawberries and serve to some very happy people! Oh, and we can’t forget to mention that there is an eCoupon for strawberries this week! Be sure to clip the eCoupon here.

Meal 2: Lemon Garlic Panko Chicken & Pasta

This spring fling dinner is full of flavor! Minimal preparation keeps time on your side, while the fragrant lemon and garlic aromas bring everyone to the table. You can go big on with either flavor by juicing and zesting the lemon, and/or doubling up on the garlic.

Essentials:

Large saucepan

Colander

Tongs

Large skillet

Zester or grater

Citrus press/juicer

Small paring or chef knife

Pantry:

PICS Olive Oil

1 (10 oz.) Bag PICS Frozen Chopper or Leaf Spinach

3 fresh garlic cloves or 3 TBSP jarred minced garlic

1 cup unsalted chicken stock or broth

Fill the large saucepan with water and follow directions on the PICS Pasta box to prepare. Angel Hair, Farfalle or Spirals are great for this recipe. When the pasta is simmering, add the frozen spinach.

Place the skillet on the stove and add 2 TBSP PICS Olive Oil. Allow oil to warm gently and when shimmering, add 1 diced clove of garlic. Allow the garlic to cook and flavor the oil. Note – Garlic burns easily. Cook the minced garlic for a few minutes and scoop out the bits and discard as they brown. Turn the heat down slightly, add the chicken cutlets, the juice from ½ of the lemon, 1 clove minced garlic, and cook for 4-5 minutes per side until done, internal temperature at 165 degrees. 

The pasta should be cooked just before the chicken is finished. Drain the pasta and return to the saucepan. Once chicken is done, remove to a plate, and add the chicken stock, remaining garlic, remaining juice from the other lemon half, and lemon zest to the skillet. Scrape the bottom of the pan, and stir while warming.

Plate each chicken breast and divide the pasta and spinach evenly between each plate. Top with 1-2 TBSP of lemon-garlic sauce, and fresh parsley or a sprinkle of Market 32 Parmesan Cheese. Enjoy!

Facebook
Twitter
Pinterest

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)

Facebook
Twitter
Pinterest

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!

Facebook
Twitter
Pinterest

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!

Facebook
Twitter
Pinterest