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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Ellie Wilson

MS, RDN, CDN

Eye health is an often-overlooked issue (no pun intended) until something happens to impact or change vision. Loss of vision is a substantial health challenge with significant impacts on quality of life, and the most common diseases have a long, slow development timeline, leaving many not realizing they are headed for vision issues. Nutrition has been a target for research and consumer interest in this field. Research shows some important nutrient roles in maximizing vision functions, but connecting specific nutrients to specific roles in prevention and management of vision issues has been more challenging than expected.

The good news is that we can connect recommendations for eating more produce, managing blood pressure and blood sugar, and enjoying foods that are part of a Mediterranean style of eating to reduced likelihood of chronic vision challenges such as cataracts, macular degeneration, or glaucoma. There is a significant linkage between ensuring heart and artery health is maintained, because all nutrients that have a relationship with protecting vision also need to reach those tissues via a strong cardiovascular system.

Orange flags produce that offers significant amounts of Vitamin A, essential to ensuring eyes can see light and color – carrots, sweet potatoes, cantaloupe, and apricots are on the menu for this critical nutrient. Vitamin A also protects against dry eye and has a role in the quality of tears. Antioxidant Vitamin C, found in red peppers, oranges, strawberries, and more, has been correlated with prevention or delay of macular degeneration.

Vitamin D and omega-3 fatty acids also have roles in eye health, along with bioactive compounds lutein and zeaxanthin. Lutein and zeaxanthin are found in leafy greens, tomatoes and eggs, and are critical to the health of the macula, which is the center of vision function in the eyes. Most of these vitamins and compounds are fat-soluble, meaning they need some healthy fats in food to be absorbed well, which opens the door for delicious foods like avocado, nuts, seafood and olive oil – hopefully, they were all on your grocery list already!

Supplements also have some supportive data and are most beneficial for those with macular degeneration or at risk for it.  The Age-Related Eye Disease Study 2 found supplements with specific amounts of the vitamins highlighted have positive benefits when used in conjunction with recommendations from your health care provider. Learn more about that here Vitamins for AMD – American Academy of Ophthalmology (aao.org).

Bottom line – plant-forward, nutrient-rich foods are important to eye and overall health throughout your life. Enjoy them as part of your vision of a healthy future!

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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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Ellie Wilson

MS, RDN, CDN

Hydration is always a “hot” topic in the summertime – it is an essential element to staying well and at being at our best, whatever the season. Here are some tips and hacks to ensure you and yours are hydrated and happy!

Why is it essential? Every cell in the body, all our tissues and organs, and most of our functions, like blood pumping, breathing, moving and sweating – all require water. In fact, our body is 50 – 70% water. Water also supports brain function, skin health, and waste removal – all critical body systems are impacted by hydration.

To ensure we can maintain those systems, our body can extract water from many foods – humans get about 20% of their water intake from foods, including produce, proteins, and dairy. See the chart below for some high-water content produce – all of their energy and antioxidant benefits and water to support absorption – win win!

Each age and stage of life has a recommended range for the types and quantities of beverages that can support healthy hydration. You can find information about children’s needs here: Choose Water for Healthy Hydration – HealthyChildren.org. Keeping water handy and encouraging them to sip frequently will help them stay hydrated and build a good habit for health. Older adults may be at risk for dehydration and not realize it – lower activity or reduced awareness of thirst can set up a domino effect that can impact balance, memory, and chronic health issues. Learn about the signs, symptoms, and treatments for dehydration at the National Library of Medicine resource page:  https://medlineplus.gov/dehydration.html.

Enjoy more of these great produce picks as part of your hydration plan – many are in season right now!

High Water Content Fruits

Watermelon and strawberries contain about 92 percent water per volume. Other fruits with high water content include grapefruit with 91 percent, cantaloupe with 90 percent and peaches with 88 percent water. Fruits containing 87 percent water by weight include pineapple, cranberries, orange and raspberries. Apricots hold 86 percent water, while blueberries and plums contain 85 percent water. The water content for apples and pears is 84 percent. Cherries and grapes contain an average of 81 percent water.

High Water Content Vegetables

On top of the vegetables list are cucumber and lettuce, consisting of 96 percent water. Zucchini, radish and celery are comprised of 95 percent water. Ninety-four percent of tomato’s weight is water, and green cabbage is 93 percent water. Vegetables that contain 92 percent water include cauliflower, eggplant, red cabbage, peppers and spinach. Broccoli is 91 percent water by weight. Additional healthy hydrating foods include carrots with 87 percent water and green peas and white potatoes with 79 percent water.

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Mia Teal

Paid Media Marketing Coordinator

Crisp, colorful, and bursting with flavor, fresh veggies are the perfect addition to any summer meal. From tasty salads to zesty stir-fries, there are endless ways to enjoy these nutritious powerhouses. At Price Chopper and Market 32, not only do we have fresh veggies for you year round, but we also have a ton of recipes that you can make with them. What better time to try a new recipe than today, National Fresh Veggies Day!

I am sure we all remember the dreaded statement as kids: “Eat your veggies!” However, there are actually so many fun ways we can eat them, from dipping your carrots in ranch dressing to making a delicious stir fry meal. Oh, what about in a smoothie? The possibilities are endless when it comes to making veggies more appealing. Don’t believe us? Well, let’s take a look below…

Heirloom Tomato, Mozzarella, & Beet Stack: Nothing says summer like mozzarella, tomato, and basil. I can just smell this combo! This recipe combines the most delicious summertime ingredients for your next appetizer or light meal. 


Mexican Street Corn: Have you ever tried Mexican Street Corn? Well now you can! These are so delicious, you will be coming back for seconds!

Carrot-Zucchini Chocolate Muffins: This sneaky way to get vegetables in your food is not only delicious, but easy too! Your child will love these. 


Kicked-Up Green Smoothie: Enjoy this refreshing smoothie on a hot summer day to feel energized and rejuvenated! 

Looking for more inspiration? We have an abundance of on our Recipes Page, Price Chopper Ready Website, and YouTube Channel. We hope you enjoy fresh veggies not only on National Fresh Veggies Day, but all year long.

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Create the Perfect Charcuterie Board!

Mia Teal

Marketing Coordinator, Paid Media

What is better for snacking than a big, beautiful charcuterie board? Whether you are having a friend and family gathering, holiday party, or some sort of celebration, a charcuterie board is a great option. The best part is, there is no “right” or “wrong” way to create one, and you can theme the board to match the occasion.

What exactly is a charcuterie board? A charcuterie board typically contains some type of assortment of the following: Meats, cheeses, crackers, artisan toasted bread, fruits, veggies, olives, nuts, dips, desserts and whatever else you choose! Of course, you tailor your board to what you and your guests prefer. Additionally, with the holidays right around the corner, there are many fun desserts you can sprinkle onto your board. 

Unsure of where to begin? We have you covered. The volume of items you need depend on how many guests you are providing for. Here are a few popular items for each category:

Meats: Prosciutto, salami, pepperoni, ham, smoked salmon

Cheeses: Goat cheese, Feta cheese, Swiss cheese, blue cheese, Brie Cheese

Crackers: PICS Oil & Herb Crackers, Wheat Thins, Ritz Crackers, pretzels

Artisan Bread: Ciabatta, sourdough, French, rye

Fruits: Grapes, blueberries, raspberries, apricots, figs

Veggies: Carrots, celery, snap peas, grape tomatoes, broccoli, pickles

Olives: Castelvetrano olives, Kalamata olives

Nuts: Walnuts, almonds, cashews, pistachios, pecans

Dips: Hummus, cream cheese, salsa, guacamole, honey, fig spread

Desserts (for holidays or any occasion): Chocolate covered strawberries, jellybeans, mints, candy corn, Hershey kisses, mini cookies, mini candy canes, peppermint bark, M&Ms

Charcuterie boards are a fun way to let your creative mind flow, as well as giving your guests something to admire. Enjoy!

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Written by Jane N. Golub Director In-Store Marketing Programs

cloroxsmartseekbleachfreshmeadowCLOROX SMART SEEK BLEACH

Never fear colorful stripes, prints and patterns on white garments again.  Clorox Smart Seek Bleach whitens mostly white and solid white garments.  It is specially formulated to get whites white, but leave the colors alone; therefore mostly whites and solid whites can be combined and cleaned in the same load.  Unique technology delivers just enough power to remove stains and whiten white parts of garments, yet is color safe on most striped white, patterned white and screen printed whites, when used as directed.

DOLE FRUIT & VEGGIE POWER SMOOTHIE SHAKERS560x559xPicMonkey-Collage1.jpg.pagespeed.ic.4oiNmNaaM0

Dole Fruit & Veggie Power Smoothie Shakers are a premium line of all natural fruit & veggie smoothies fortified with the goodness of delicious Greek Yogurt with pre- and probiotics, popular vitamin boosts and no artificial coloring. Written by Jane N. Golub Director In-Store Marketing Programs

CEDAR’S ALL NATURAL SALSAcedars16salsamedium

Spice up your taste buds with the new tastes of Cedar’s All Natural Salsa.  Cedar’s All Natural Salsa is authentically made with fresh flavorful hand cut vegetables.  Cedar’s All Natural Salsa comes in two delicious flavors: Medium and Milk.  Cedar’s All Natural Salsa is perfect with any chip – or use to marinate your favorite grilled meats. Cedar’s All Natural Salsas are now available in the Deli Department!

PARTY’TIZERS DIPPIN CHIPSpartytiz5ozveggiedipchips1

Party’tizers Dippin Chips are uniquely designed tortilla chips that give you the perfect amount of dip with no mess.  Their all natural recipe starts with US home grown corn and a blend of delicious ingredients such as veggies, beans and grains mixed right in! How the recipe ends is your choice – dip, garnish or just plain snack ‘em.  You’ll love them any way you choose.  Party’tizers Dippin Chips are available in the Deli Department!