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!
- Preheat oven to 425 degrees.
- (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.
- 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.
- 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.
- Place the foil on the sheet pan, and spray lightly with PICS Vegetable Oil.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- The pasta water should be boiling – follow prep directions on the PICS Pasta box.
- 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.
- 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.
- 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!
- Wash tomatoes and basil under cool water, and pat dry. Set tomatoes aside on a clean cutting board with a serrated knife.
- 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!
- While the chicken is cooking, place 4 dinner plates near a clean cutting board.
- Slice tomatoes in 4-5 thin slices each, and Mozzarella Cheese into slices as well.
- 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.
- 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!
Happy National Peanut Butter Lovers Day! Whether it’s for breakfast, lunch, dinner, or anywhere in between we can all celebrate this delicious pantry staple. There are endless ways to implement peanut butter into your diet, but we picked some of our favorites to show how we are celebrating this big day.
Peanut Butter Banana Muffins: Bite into these warm, fluffy Peanut Butter Banana Muffins. Great for breakfast or as a treat later on in the day.
PB&J Stuffed French Toast: This peanut butter and jelly stuffed French toast is a filling and delicious way to start the day. You may never look at French toast the same again.
Peanut Butter and Jelly Breakfast Tart: Move over store-bought pastries, this recipe will sure to be top on your favorites list!
Oatmeal Energy Squares: These Oatmeal Energy Squares are a tasty snack to give you a midday boost. Peanut butter, maple syrup, and blueberries all work together in these yummy squares.
Apple-Peanut Butter Breakfast Nachos: Who says you can’t have nachos for breakfast? This recipe is sure to become a household favorite!
Flank Steak Sate with Peanut Dipping Sauce: Looking to try a new steak recipe? Check out this out… you will not be disappointed!
Creamy Banana & Peanut Butter Cup Smoothie Bowl: In need of a good smoothie bowl? This Creamy Bananas & Peanut Butter Cup Smoothie Bowl is terrific.
Thai Shrimp Zoodle Bowl: This Thai Shrimp Zoodle Bowl uses peanut butter to make an excellent at home Thai food experience.
We love peanut butter and certainly enjoy all the things that can be made with it. If you’re a peanut butter fan check out some of these recipes for yourself! For all things peanut butter stop by your local Price Chopper & Market, or shop with us online.
Haleigh Eustis
Intern, Digital Marketing
Happy National Peanut Butter Lover’s Day! I’d like to tell you a joke about peanut butter . . . but you might spread it! We all love peanut butter for its nutty flavor and smooth or crunchy consistency. This household staple is perfect in a sandwich, cookie or paired with fruits and veggies, but did you know that peanut butter is in endless amounts of breakfast, lunch and dinner recipes? In celebration of National Peanut Butter Day, I have compiled a list of delicious recipes that are delectable and easy to make!
Granola Bites. The perfect grab and go snack that is easy to make! Packed full of oats, honey, dried fruits and coconut, these granola bites utilize peanut butter as the “glue” that holds the ingredients together. These bite sized treats are the perfect “pick me up” during the day and are stored in the fridge so the oats can absorb moisture.
Peanut Butter-Tofu Mousse Tart. Listen, I know what you’re thinking. Tofu in a dessert, will that taste good? The answer is yes! Tofu is a flavorless protein substitute that takes on the flavor of other ingredients . . . in this case: peanut butter! Tofu also creates a silky-smooth texture when blended which makes for the perfect mousse texture! Top this yummy dessert with chocolate chips or drizzle and serve!
Thai Shrimp Zoodles Bowl. Looking for a dinner that feeds lots of people and is incredibly tasty? Thai zoodles are the perfect option as they are simple to make and assemble. Utilize PICS peanut butter in the mouth-watering peanut sauce that the dish is served with. This recipe is filled with fresh and delicious ingredients and takes no longer than 15 minutes to prepare and serve!
These recipes are only a fraction of delicious meals that utilize peanut butter. And what about the people who can’t eat peanuts? Don’t worry! There are plenty of plant and nut butter options located at Price Chopper/Market 32 for each and every person’s dietary restrictions. We hope that you go nutty for our PICS peanut butter options!
Try Our Fish Fry Dinners!
There was a massive fight today at the fish restaurant . . . one fish got battered!
Life can be busy, and coming home after a long day of work to make dinner can feel like a chore. At Price Chopper/Market 32 we have you covered! Our stores have a wonderful selection of warm and cold meals to-go! If you’re looking for a hot and delicious meal to grab and go, check out our wide variety of fish fry for an easy and low maintenance dinner night!
Made in-store, our fish fry is wonderfully flavorful and enveloped in our delicious batter and breading for a crispy crunch with every bite. Paired with a side of salty fries, dinner has never been easier!
Choose from a variety of our delicious meals for your enjoyment starting at $7.99!
- Icelandic Haddock Dinner
- Double Play Dinner
- Icelandic Cod Dinner
- Fried Shrimp Dinner
- Triple Catch Platter
- Clam Strip Dinner
- Triple Catch Platter
(All dinners include: French fries, (add 480 cal) coleslaw, (add 150 cal) Condiments available are tartar sauce (add 40 cal), cocktail sauce (add 15 cal) ketchup (add 10 cal), blazin buffalo, sweet chili, bang bang or yum yum sauce (60-170 cal). Substitute onion rings (400 cal) for French fries for just $1 extra.)
Stop by the seafood department to enjoy your fin-tastic dinner!
We Are Hiring! Join Our Winning Team!
Mia Teal
Marketing Coordinator, Paid Media
Are you interested in a new career but are unsure of where to begin? Stop what you are doing and check out this article! At Price Chopper and Market 32, we are looking for exceptional new members to join our winning team! With more than 130 stores, we have positions available for part-time and full-time employment. Our Capital District New York stores are hosting four upcoming job fairs; February 27th, March 19th, April 9th, & April 30th. Stop by the store for an on the spot interview and begin you career with us! Take a look at the list below to find a store hosting the job fair.
You may be wondering why you should work for us or what we have to offer, and the answer is that we have SO much to offer! Some benefits include tuition reimbursement, a 401k plan, a teammate wellness program, flexible scheduling options, room for career growth, and more! We also celebrate diversity, equity, inclusion, new ideas, and creativity within our company.
Still on the fence about applying for a job with us? See some of the incredible teammates below who you would be working with. Not only do these teammates go above and beyond for our customers, but they are outstanding leaders and role models for their fellow co-workers. We are honored to have them on our team!
In addtion to the stores at the end of this blog, we are beyond excited to announce the grand reopenings of two previous Shop Rite locations that will be turning into Market 32s. The Niskayuna location (store 191) will be the hiring location for the Nott Street Store. Hudson Valley (store 181) will be the hiring location for the North Greenbush store. The dates and times are as follows:
Begins Monday, February 25th through the end of May.
Monday- 9am-5pm
Tuesday- 9am-5pm
Wednesday- 9am-5pm
Thursday- 11am-7pm
Friday- 9am-5pm
Saturday 9am-3pm
Julian Carden
Wilton Market 32
Julz Carden has been with the company since July of 2023. She has a bubbly and easy-going personality and is always willing to help out in difficult situations. She loves interacting with customers and engaging in small talk with them to create a more personal shopping experience. In fact, she has certain guests that look for her specifically to cash out their groceries. Two things Julz likes about this company are the growth opportunities that we have to offer and how you can be anything you want to be as long as you keep your mind open and are working toward that goal.
Jarrett Dyer
Guilderland Market 32
Jarrett started as a part time produce clerk in Altamont Ave. In September of 2022, he became the Assistant Team Lead in Guilderland. From there, he became a temporary produce manager in August of 2022. He just continues to grow as a person and a manager!
When discussing his career at Price Chopper/Market 32, Jarrett stated, “I love what I do everyday and I like a challenge. I take pride in my work and enjoy making the department look amazing!”
Marilez MacDormand
Altamont Avenue Market 32
Marilez M. is our bakery rockstar at Altamont Ave. Marilez has been with Market 32 for seven years. The team loves to work with her because she always comes to work with a positive attitude and she is ready to work together every day. Marilez is a friend to everyone around her, especially the our guests. Customers love that she is so helpful and knowledgeable and describe her as having the “sweetest smile.” Her favorite part of her day is knowing the customers are leaving happy and looking forward to seeing her again.
Bill Rademacher
Glenmont Market 32
Bill has been with the company for 19 years and has worked in a few of the Albany stores over the years. He is such a friendly individual who is always ready to work and loves to be helpful. Bill was recently featured in an award presented to Glenmont, known as the ARC NY (A Respectful Commitment). Bill is shown below!
Henry Pipino
Clifton Park Plaza Market 32
Henry started his journey with Market 32 on January 1st, 2023. He was a regular here for lunch and one day ended up talking with our hiring manager who hired him on the spot! He landed in the seafood department where he’s learned the ins and outs and great customer service. A few things Henry loves are the customers, teammates, cleanliness and the convenience of the store being local to his home. He is one of our hardest workers and even picks up shifts in Deli, Produce and Meat Department when he has some extra time to help on his days off. Henry has aspirations of becoming a manager in the seafood department, and with his work ethic he will make it there in no time. He is a great teammate and someone who the team can rely on if we ever need anything. Co-Manager Nick Larose states, “Since I became the Co-Manager here at Market 32 store #250, Henry and I have become great friends and talk regularly whenever we see each other. He is a stellar teammate who has never missed a day and is always in a great mood when he comes in, which rubs off on the rest of the team to make a great work environment.”
Dominic Collar
Johnstown Price Chopper
Dominic has been working with us since April of 2019. He first started in Produce and has since moved into the Grocery department doing various jobs. Dom is the type of person who can always put a smile on your face and customers look for him daily. He worked for us back in 1975 as a part time cashier and left to pursue another career, but found his way back to us, he says “he wished he never left”.
Aubrey King
Glenville Market 32
Aubrey King is a Sales and Service Team Leader in #38 Glenville and has been with Price Chopper/ Market 32 for 20 years. The thing Aubrey enjoys most about working at Price Chopper is the relationships that she has developed with her fellow teammates and customers. Part of Aubrey’s job currently as Sales and Service Leader (SSL) is to hire new talent for the store and she is the welcoming face for all new teammates. Aubrey loves training new teammates and making them feel welcomed in their new roles.
We are very lucky to have Aubrey working in this building- Aubrey’s catch phrase for the whole store is, “Shine Bright Like a Diamond” and Aubrey sure does just that!
Misty Parkis
Glenville Market 32
Misty Parkis is a part time food service teammate in #38 Glenville. Misty has been with the company for 5 years. Misty says that she enjoys working for the company and says that working with the right team and supportive management you can thrive and grow as a person and employee. When Misty is not at work, she enjoys spending time with her 2 children and husband.
Misty is an asset to this store, and a bright and shining light. Customers and teammates love her and her positive attitude.
Take a look at the list below for participating job fair dates & stores.
February 27th & March 19th
Participating Stores:
001 Eastern Parkway (Schenectady)
028 Hamilton Square (Guilderland)
175 Altamont Ave (Schenectady)
183 Guilderland
191 Niskayuna
224 Colonie
003 Brunswick
036 Cohoes
038 Glenville
039 Wilton
094 Mechanicville
112 Clifton Park Shoppers World
138 Market Bistro (Latham)
158 Route 50 (Saratoga)
184 Malta
245 Watervliet
023 Madison Ave (Albany)
250 Clifton Park Plaza
45 Delaware Ave (Albany)
111 East Greenbush
133 Westgate (Albany)
159 – Bethlehem
181 – Hudson Valley Plaza
188 – Albany-Shaker Road
196 – Glenmont
April 9th & April 30th
Participating Stores:
001 Eastern Parkway (Schenectady)
028 Hamilton Square (Guilderland)
175 Altamont Ave
183 Guilderland
191 Niskayuna
224 Colonie
003 Brunswick
036 Cohoes
038 Glenville
039 Wilton
040 Glen St. (Queensbury)
094 Mechanicville
158 Route 50 (Saratoga)
112 Clifton Park Shoppers World
138 Market Bistro (Latham)
157 Granville
170 Lake George Village
245 Watervliet
247 Lake George-Warrensburg
249 Fort Edward
250 Clifton Park Plaza
023 Madison Ave (Albany)
045 Delaware Ave (Albany)
111 East Greenbush
133 Westgate
159 Bethlehem
181 Hudson Valley Plaza
188 Albany-Shaker Road
196 Glenmont
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!
We’re getting into late February and we’re sure the snow isn’t done falling here in the Northeast! There’s plenty of time left to get our snowpants on and hit the hills. If you are looking for a new place to go sledding, take a look at our favorite hills in our neighborhoods!
Lincoln Park – Albany, NY | Delaware Ave #45
Lincoln Park is the city of Albany’s classic sledding spot. It’s easy accessibility and great hills make it a staple for winter fun.
228 Eagle St, Albany, NY 12202
Blatnick Park – Niskayuna, NY | Eastern Parkway #1
Blatnick Park provides awesome rolling hills, making the park fun for the whole family.
River Rd, Schenectady, NY 12309
Burlington Country Club – Burlington, VT | South Burlington #228.
Sledders of all ages flock to the Burlington Country Club when the snow starts coming down. The terrain is wide and diverse, with plenty of run-out at the bottom.
568 South Prospect Street, South Burlington, VT 05401
Page Park – Bristol, CT | Bristol #204
Home to three of the best sledding hills in Hartford County. From beginner to more advanced slopes, Page Park has it all.
581 King St, Bristol, CT 06010
Long Branch Park – Liverpool, NY | Clay #182
As one of CNY’s few “official” hills, Long Branch Park is the place to be for outdoor winter entertainment.
3813 Long Branch Rd, Liverpool, NY 13090
Frances Slocum State Park – Wyoming, PA | Wyoming #173
Frances Slocum State Park provides great slopes for sledding, and a blast of a time for sledders.
567 Mt. Olivet, Wyoming, PA 18644
Green Hill Park – Worcester, MA | Park Avenue #148
You can tell Green Hill Park is great for sledding just by its name. In the search for great sledding this park does not disappoint.
50 Skyline Dr, Worcester, MA 01605
Monument Mountain Regional High School – Great Barrington, MA | Great Barrington #155
Monument Mountain Regional High School has a large, steep hill. An intense ride for sledding-lovers.
600 Stockbridge Rd, Great Barrington, MA 01230
Memorial Park – Brattleboro, VT | Brattleboro #136
Memorial Park is a fun for everyone experience that will have you coming back every snowfall.
Memorial Park Dr, West Brattleboro, VT 05301
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!
Haleigh Eustis
Intern, Digital Marketing
Happy Mardi Gras! This popular holiday is celebrated by many and is widely known for its extravagant and lively celebrations in New Orleans! This celebration is filled with food, parties, drinking and lively celebrations that take up the entire city. When one thinks of Mardi Gras, there are three colors that should come to mind: green, purple and gold (or yellow!) The colors were chosen by Rex, King of the Carnival and all represent different symbols. Purple stands for justice, while green stands for faith and gold stands for power. Though this celebration has little to do with flowers, that doesn’t mean we can’t add our own unique take on it! In this blog we’re going to make a DIY Mardi Gras bouquet that is sure to add a little color in your space!
Mardi Gras has been celebrated since the 18th century and has never ceased to bring celebration and enchantment every year. That said, we’re going to make a bouquet that mimics the same excitement that comes with the holiday and celebrations! What you’ll need:
- Medium height vase
- Party beads (specifically in purple, green and gold shades)
- Flowers
- Purple flowers that I recommend: lilac, purple daisies, lavender or hyacinth!
- Greenery of any kind but I have a strong preference for ivy, leather fern, silver dollar eucalyptus, baby blue and baby’s breath! (You can also use statice for some more purple flare.)
- Though there are no natural gold flowers, there are yellow flowers! Here are some I recommend! Sunflowers, marigolds, tulips, chrysanthemum, goldenrod and the primrose!
- (Optional) ribbon!
Let’s begin:
Step One: Start with your vase. You’re going to want to fill it with your Mardi Gras themed beads. There doesn’t have to be any order to this, do what you like!
Step two: Once the vase is filled with beads start to create your bouquet! If you’re not confident in your bouquet making skills, we have a blog that will help you, click here! Don’t forget, because there’s no water in your vase, your flowers are more prone to die faster! If you want to prolong their life, nestle a small glass into your vase and place your bouquet in the cup with water. Then you work around your cup and use the beads to hide it! Make this bouquet as extravagant as you want!
(Optional): You can always add feathers and Mardi Gras masks to the bouquet as well!
Step Three: now that you have your finished bouquet, you can wrap a beautiful ribbon around the vase and voila! You’ve got a beautiful and easy to make Mardi Gras bouquet!
Buy all your floral needs at Price Chopper/Markert 32 Floral Department!
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.