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!