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.


Fresh chopped or dried Cilantro Corn chips


Large skillet

Medium saucepan

Large bowl

Can opener,

Wooden spoon

Large spoon


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!


Large skillet

Dinner-sized microwavable plate

Sheet pan

Simply Done Aluminum Foil

PICS Vegetable Oil Spray

Can opener

Wooden spoon


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!


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


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.


Meal 2: Pulled Pork (Chops) & Cole Slaw


1 large slow cooker

Chef knife

Cutting board

From the Pantry:

Kosher salt


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!



March has marched in and brought its usual unpredictable weather with it. What you can predict is Price Chopper and Market 32 will bring great meal ideas to your table with family favorites and fast fixes that keep your time and budget in shape. Up first this week, Market 32 Savings Pack Skinless Chicken Breasts or Cutlets are ready for a winner, winner, Chicken Parmesan dinner! Both value meals are four servings and under $4 each.

Sheet pans and Simply Done Aluminum Foil help you prep quickly and keep pots and pans to a minimum for quick clean up. For this deal-licous dinner, PICS Panko Breadcrumbs, rich PICS Pasta Sauce and melty Market 32 Fresh Mozzarella come together in a stick-to-your-ribs meal! Birdseye Steamfresh Vegetables (how about broccoli?) are a fast veggie fix ready at the perfect time for serving. This meal plan looks like a lot of steps, but don’t worry – we figured out all the hacks and tips to make it easy. Don’t forget some grated PICS Parmesan Shredded Cheese to add that flavorful finishing touch!

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

2 lbs. Market 32 Hand Trimmed Fat Free Chicken Breasts or Cutlets

2 packs Market 32 Fresh Mozzarella Cheese (Buy one get one FREE)

1 jar (15oz) PICS Panko Bread Crumbs

1 jar (24oz) PICS Traditional Pasta Sauce

1 package PICS Spaghetti

1 package Birdseye Frozen Vegetables

1 lb. Tomatoes (about 3 total)

Fresh Basil

 Winner, Winner Chicken Parm Dinner!

Make chicken parm a new favorite in your house with this delicious, easy, and cost-effective recipe!

  1. Preheat oven to 425 degrees.
  2. (Hack- Hot water head start! Fill a large pot with water for cooking spaghetti and turn stove on to low. Place a cover on the pot.
  3. Open PICS Pasta Sauce and place about 1 cup in a bowl. Keep the remaining sauce in the jar, ready to use on the pasta.
    1. Hack – place 1 Market 32 Mozzarella package into the freezer. Set a timer for 10 minutes. The cheese will slice more easily if slightly frozen. Don’t allow the cheese to freeze.
  4. Place the foil on the sheet pan, and spray lightly with PICS Vegetable Oil.
  5. Place two cups of PICS Panko Breadcrumbs in a low-sided flat-bottomed dish. (Hack – add Italian Blend herbs for extra flavor!) Have the Birdseye Steambag and a serving bowl ready near the microwave.
  6. Butterfly chicken breasts and use a meat hammer to pound the chicken thin on a clean cutting board. Cutlets do not have to be butterflied or pounded before breading.
  7. Spray each piece of chicken lightly on both sides and dredge in the PICS Panko. (Tip – the oil helps the breading stick and helps it crisp in the oven, good for oven or air frying.)
  8. Place all chicken pieces on the sheet pan and place the pan on the top rack in the oven. Set the timer for 8- 10 minutes. Have clean tongs ready to flip the chicken over.
  9. Remove the mozzarella cheese from the freezer when the timer is done and slice it to your preferred width. Thinner slices will melt faster, and you can layer them if you like extra. Cut enough slices to cover the top of each piece of chicken. Turn the pasta water up to medium/high.
  10. Turn the oven down to 375 degrees. Remove the sheet pan from the oven to the stove top. Using the tongs, flip each piece of chicken over – they should be a little browned and crisped on each side. Next, spoon 2-3 Tbsp of PICS Pasta Sauce from the bowl on each one. (Food safety tip – discard any remaining sauce in the bowl.) Top with sliced fresh Market 32 Mozzarella, enough to cover most of the meat and sauce. Place the sheet pan back in the oven and set the timer for 8 minutes.
  11. The pasta water should be boiling – follow prep directions on the PICS Pasta box.
  12. Place the vegetable steam bag in the microwave, following package directions for temperature and timing. This can be started anytime and warmed for 1 more minute when the rest of the meal is plated.
  13. When pasta is done, remove one cup of water, and drain. Return pasta immediately to the pot, add the remaining pasta sauce from the jar and some of the reserved pasta water, stirring to combine and coat the pasta. (Tip – you can also add a can of PICS Italian Diced Tomatoes for some extra flavor, texture, and moisture. It is an easy way to nudge more tasty veggies into your meal.) Add more sauce to taste.
  14. Remove the sheet pan from the oven. Heat steam bag for one more minute. Divide pasta and place on 4 plates. Using the tongs, place the hot, cooked Chicken Parmesan (instant thermometer temp should be 165 degrees) on top of the pasta and sauce. Carefully open the steam bag and place the hot veggies in the waiting bowl, then spoon a heaping serving on each plate. Sprinkle PICS Grated Parmesan Cheese on top of everything for a fabulous finish!

Shop Chicken Parm here!

Fast Fix Fresh Chicken Caprese Dinner

Enjoy the taste of summer with this incredibly fresh recipe!

  1. Wash tomatoes and basil under cool water, and pat dry. Set tomatoes aside on a clean cutting board with a serrated knife.
  2. Use the rest of the Market 32 Fresh Chicken Breast or Cutlet second pack for this quick and easy fresh meal.

How you cook the chicken is up to you, or you can let one of your dinner mates feel special and choose how to prepare it. Marinated in a vinaigrette and sauteed? Oven or air-fried with PICS Vegetable Oil and PICS Panko? Grilled with your favorite seasoning? It’s your call!

  1. While the chicken is cooking, place 4 dinner plates near a clean cutting board.
  2. Slice tomatoes in 4-5 thin slices each, and Mozzarella Cheese into slices as well.
  3. Layer tomatoes, cheese, and fresh basil (or jarred pesto) on each dinner plate. Add a little more flavor with a drizzle of balsamic vinegar or lemon juice.
  4. When the chicken is done (internal temperature should be 165 degrees), place 1 piece chicken next to the plated Caprese salad and serve.

Shop Chicken Caprese Salad here!


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.


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


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!


Another year has just begun, and you may already be feeling the weight of cooking multiple nights a week. Fear not…navigating meal time just got a whole lot easier! This week’s flyer has many sale items that can provide quick, easy, and cost effective meals over the course of the week.  We took the work of going through the ad and built three meals around our Value pack of Market 32 Boneless Chicken Breast. Let’s take a look at three meal options below, with all ingredients right in the flyer!

The three meal options below were created with the idea of being able to feed four people per meal. In this case, each meal would feed all four people for under $4 a person. For a quicker look at the items we chose, check them out below!

-Chicken (about 5lb package), quantity of 1

-Ben’s rice, quantity of 4

-Nature Sweet Cherubs, quantity of 2

-Dole Salad Blends (12 oz bag), quantity of 1

-Ken’s Salad Dressing, quantity of 1

-Market 32 Yellow Potatoes, 5lb bag, quantity of 1

-Market 32 Baby Carrots 1lb, quantity of 1

Option 1:

  • Market 32 Boneless Chicken
  • Ben’s Original Ready Rice
  • Cherubs or Cherry Tomatoes

Our Market 32 Chicken Breast can provide more than just one meal. Try cooking one or two large chicken breasts in a pan with the tomatoes, and they will melt right in your mouth! This will also provide added flavor to your chicken. Cook three to four packets of Ben’s Original Ready Rice for 90 seconds each, and your meal is complete!

Option 2:

  • Market 32 Boneless Chicken
  • Dole Salad Blends
  • Ken’s Salad Dressing

Salads can be a delicious, filling meal on their own, and Dole Salad Blends have a wide variety of options. Many Dole Blends are loaded with veggies for added nutrients. Even better, you will still have the salad dressing for another meal later on in the week, or for a marinade on the chicken.

Option 3:

  • Market 32 Boneless Chicken
  • Market 32 Yellow Potatoes
  • Market 32 Baby Carrots

This meal can be made in a variety of ways. Try cooking one to two chicken breasts either on the grill, in the oven, or in the air fryer. Additionally, two or three potatoes can be baked or mashed with glazed or steamed carrots.

Shop these Meal Items

It’s that time of year again-our Tools for Schools program is back! Price Chopper has committed over $500,000 to this effort with the goal of supporting schools in the communities we serve.  The portion of what your school earns depends on the participation of parents in the program.  HOW TOOLS FOR SCHOOLS WORKS:

1. Register your AdvantEdge card and designate a school at the Guest Services desk at your Price Chopper, at your school, or online.

2. The program beings on Sunday, July 29, 2012 and runs until Saturday, March 30, 2013.

3. All purchases using your AdvantEdge card will be automatically credited to your selected school.

4. Every dollar spent at Price Chopper earns you one point. Purchase brands in our brochure and receive double points!

Earn double points for your school on Brands you buy every day! All purchases using your AdvantEdge Card will be automatically credited to your selected school.  Your points are combined with points of others who have chosen to support your school (now that’s team work!).  HOW DO I GET STARTED? Registration for this program is simple!  If you enrolled last year, no need to enroll! New to the program? Register your AdvantEdge Card and designate a school at the guest services desk at your Price Chopper, at your school, or online. TOOLS FOR SCHOOLS SUPPLY DRIVE

Our tools for schools supply drive is back, too! 7/29 through 9/15, customers can purchase school supplies to help students and schools in need. Purchased supplies can be dropped into a specially designed cart at the front of each store.


Do I have to sign up again if I signed up in previous years?
If you enrolled last year, no need to enroll. Visit to confirm enrollment or to change your school.
Do I earn points on everything that I buy?
Yes. Everything you buy will contribute points toward tape value your school can redeem for equipment. Earn double points on brands in this brochure.
How much can my school earn?
Price Chopper has committed over $500,000 to this effort with the goal of supporting schools in the communities we serve. The portion of what your school earns depends on the participation of parents in the program.
Where do I find my school code?
The Guest Service Desk at Price Chopper has a book containing all the school codes, or visit
How do my points increase my school’s share of the over $500,000?
You earn points every time you use your AdvantEdge Card. Your points are combined with the points of others who have also chosen to support your school. The total is compared to the totals amassed by other schools to calculate what percentage of the over $500,000 your school will earn.
Must I have children in school to participate?
No. In fact, all shoppers are encouraged to help local schools get needed equipment through our Tools for Schools program. Support your community and enroll on behalf of your neighborhood school whether or not you have children attending school.
Can I check how many points I have earned?
Yes. Check your receipt for your Tools for Schools point balance.
My school isn’t listed. What should I do?
Contact school officials and tell them about the program. If school administration supports the effort, your school is far more likely to earn needed equipment. School administrators can contact a Tools for Schools representative at (800) 352-4658.
What is the school program coordinator’s role?
Each school is asked to have a school program coordinator, whose role is to promote the program by distributing information in school, communicating the program goals and entering AdvantEdge Card numbers provided by parents into the program.