Tag Archive: Fresh Market


I confess!  In the interest of saving money, I’ve been shopping at Lucky’s and other stores promising good quality organic boneless chicken at lower prices than Fresh Market.  This Little Big Meal offer called out to me, so I decided to splurge.  Guess what?  There really is a difference in the taste and texture.  I will start shopping the Tuesday sale again religiously in the interest of better tasting chicken!  This meal was super easy.  The website said to fry the chicken up in a skillet with a little oil.  Besides the fact that the thought of standing over a hot stove frying chicken didn’t appeal to me, it also sounded a bit greasy.  I opted for a baked method and the results were amazing.  I am on board every time they run this Little Big Meal deal.

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1 Little Big Meal – which includes:

4 large butterflied chicken breasts with light breading

1 jar sauce (the LBM deal was for a brand called Lucini, but they were out – I chose Cucina Artica fresh spinach cooking sauce – very good straight from the jar, but I always taste and doctor it up)

1 pack Fresh Market shredded Mozzarella cheese

My add ins:  sherry, butter, and jarred pesto sauce for sauce, bread, butter, oil, and pesto sauce mix for the garlic bread, and shredded 6 Italian cheese for on top.

1 box DeCecco pasta (I chose cavatappi)  FYI DeCecco won the blind taste test on America’s Test Kitchen as best tasting pasta.

1 package chop salad (again they were out of what it was supposed to be, so I got baby lettuce to make myself lunches for salad this week)

I also made some garlic bread from wonderful sourdough rolls I picked up at their bakery.

  1.  Line baking sheet with foil and brush with oil (I use a grapeseed sunflower blend).
  2. Place chicken pieces on sheet and drizzle with oil.  By the way, the picture is 1/2 of one of the chicken pieces, so it’s a lot of chicken.
  3. Bake at 400 F, setting the timer for 10 minutes to rotate pan and check for even cooking.
  4. Meanwhile, boil water for pasta and heat sauce in pan.  I doctored the sauce with a couple splashes of sherry.
  5. Chicken will be golden around the edges after about 25-30 minutes total cooking time.  Remove from oven and spoon sauce over the pieces, reserving the remaining sauce to mix with the cooked pasta.  After adding the pasta to the sauce, I added in 2 Tbsp. butter and 2 Tbsp. pesto.
  6. Top chicken pieces with shredded cheese.  I had a little 6 cheese Italian on hand, so I used that and some of the Mozzarella.
  7. Return to oven and allow cheese to melt.
  8. For the garlic bread, I mixed melted butter, oil, and Knorr creamy pesto mix and dipped the pieces of bread in it, and baked them first on the lower rack, and then switching out with the chicken towards the end.

The Little Big Meal sells for $20.00 and is supposed to feed four.  We have some leftovers, so the kids are happy!  It’s a lot of food.  I also opted not to make a salad to go with, opting to use it for my lunches instead.  I did purchase the rolls to make the garlic bread for an additional $4.00 investment in the meal.

All in all a success and a great reminder of why the Fresh Market chicken is worth spending a little more!

 

 

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I love the Little Big Meal deals at The Fresh Market.  They put all the ingredients in one spot and it’s a no thought and just a little effort required weekday meal!

This week it was a Chili meal.  For $20.00, I got:

1 lb. fresh ground turkey (you could also choose ground chuck or a vegetarian meat substitute)

1 package veggies (onions, peppers, and garlic – ready to go)

1 jar Frontera Chili Starter – a Rick Bayless product.  I chose White Bean with Chilis – YUMMMMM

1 can beans (I chose cannelloni beans)

1 package shredded cheese

1 container (8 oz) Daisy sour cream

6 corn muffins

It is advertised as enough to feed a family of four.  I bought an extra pound of ground meat (chicken) and had lettuce, tomato, and avocado on hand for toppings, as well as some tortillas left from taco night.

Brown meat and veggies in olive oil.

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Add drained beans and chili starter.

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Simmer 15-20 minutes.

I thickened it with breadcrumbs (my new go to for thickening sauces, chilis and stews)

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Toppings!

 

 

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This was one of those meals that smelled so delicious, and everyone was sooooo hungry, we didn’t get a picture of the food plated.

I love love love this Little Big Meal deal.  Amazing products!  I got extra lean sirloin, key lime cilantro taco sauce (Rick Bayless’ brand), white corn tortillas, sour cream, Mexican mix cheese, guacamole, and the roasted corn and black bean salad.

First I put some rice in the rice cooker, to make to go farther.  I chopped a small sweet onion.

Brown the meat and onions chopping up finely.   Add sauce and simmer until rice is done cooking.

Meanwhile, heat the tortillas on a baking sheet 3-5 minutes at 300 F.

Add cooked rice to the meat mixture.

I laid it out like a taco bar.  So yummy.  The tortillas were the best I’ve had.  It tasted like someone just made them.  The sauce is amazing.  Everyone loved the roasted corn and black bean salad (which is a little on the sweet/pickled side).

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This is such a hit, my next two Thursdays are set!

 

Chicken Creole with RiceLittle Big Meal day again!!!

1 1/2 lb. chicken

1 package chopped fresh peppers, onion, garlic, parsley, green onion (I added carrots, and greens -kale, chard, spinach)

LBM Veggies (2)

1 pouch Imagine Sauce – Creole

Louisiana Creole Sauce

Brown chicken in one skillet and stir fry veggies in the other.  I put them on medium with olive oil and lid, but removed the lid and stirred them regularly.

When the chicken is nearly cooked through, add sauce.

Simmer until vegetables are tender.  Combine chicken and veggies.

LBM Chicken Creole

Serve over rice.

 

 

SAM_2409

Fresh Market runs a special on Thursday called the Little Big Meal.  What would have cost $33.00 was on sale for $20.00.  Besides the makings for this meal, we got a mini pie too!

This was our favorite by far!

1 package chicken breast tenders

1 package stir fry veggie mix

1 pouch lemongrass basil sauce

1 package Udon noodles

Stir fry chicken in one skillet with a little olive oil.

Stir fry veggies in a separate skillet.

Meanwhile boil water for the Udon noodles.

When chicken is browned and not quite cooked through, pour veggies in with chicken.  Add in sauce, and cover and lower heat to low.

Boil Udon noodles for 4 minutes.

Serve chicken and veggies over noodles.

YUMMY!  It was enough for 3 growing boys and me.

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Crab Cakes and Roasted White Sweet Potatoes

I got my daughter Olivia (who just had Konnor on Wednesday) some crab cakes from Fresh Market.  This is the recipe as published by Fresh Market:

CRAB CAKES:

8 ounces lump fin crab meat

6 green onions, diced

2 egg whites

2 tablespoons capers, drained and rinsed

4 tablespoons flour

1/8 teaspoon cayenne pepper

1 teaspoon lemon juice

1 tablespoon oil

1 tablespoon butter

Gently mix all ingredients above, being careful not to break up the lumps of crab meat. When all ingredients are mixed, form into four patties and sauté in oil and butter until golden brown and firm. Serve with lemon wedges.

Olivia made some roasted sweet potatoes to go with the crab cakes.

ROASTED WHITE SWEET POTATOES

3 medium size white sweet potatoes

Diced onion and peppers (optional)

2 tablespoons butter, melted

1 tablespoon oil

1 teaspoon garlic salt

1/4 teaspoon pepper

Toss cubed potatoes with remaining ingredients.  Spread on baking pan lined with foil.  Bake at 400 F for 15-20 minutes until tender while cooking crab cakes.

Chipotle Bourbon Chicken (second time)

My daughter, Olivia, who had the baby (Konnor) on Wednesday, came home from the hospital Friday.

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I wanted to contribute, so I went over with a second Little Big Meal deal I bought and made them dinner.  She sent me a sweet thank you today, as she eats some of the leftovers.  I decided that what it needed was fresh vegetables cut bigger than the frozen seasoning veggies I had used, and more beans, so I added in cannellini beans too.  It was way better!

Here goes . . .

24 oz. cubed chicken (again I cut it smaller)

1 packet Hak’s Chipotle Bourbon sauce

Cooked brown rice

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My add ins:

1 large sweet onion, sliced

1 bag small sweet peppers, sliced

2 Tbsp. canola oil

1 can garbanzo beans, drained

1 can cannellini beans, drained

1 32 oz. container vegetable broth

  1.  Bring vegetable broth to a boil.  Add in 2 c. brown rice.  (The package that comes with a deal leaves you enough for another night)
  2. Heat oil in skilled and brown chicken over medium heat, just until no pink shows.
  3. Meanwhile, slice veggies.
  4. Remove chicken from skillet and add in veggies.  Cook until soft.
  5. Place chicken on top of veggies.
  6. Top with beans.
  7. Top with sauce.
  8. Stir gently and simmer until rice is done.
  9. Serve with the salad that comes with it, or save it for another night.
  10. Enjoy the cookies and tea that come with it too!  This is the best Little Big Meal so far.  I can’t wait until next Thursday!!

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I love the Fresh Market Little Big Meals!

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Today I got chicken, brown rice, chipotle bourbon sauce, salad, chocolate chip cookies and tea.  It really is enough to feed four and then some.

24 oz. cut up chicken (I cut it down even more into bite size pieces)

2 c. brown rice

4 1/4 c. water or broth

1 packet Hak’s One Pot Cooking Sauce – Chipotle Bourbon

1/2 package frozen seasoning vegetables (onions, peppers, celery, parsley)

1 can garbanzo beans, drained

2 Tbsp. olive oil

2 Tbsp. butter

1 tsp. garlic salt

Bring water or broth to a boil.  Add butter, garlic salt, and rice.  Lower heat and simmer gently 45 minutes.  Remove from heat and let sit 10 minutes before serving.

Meanwhile (about 25 minutes before the rice will be done) brown chicken and seasoning vegetables in olive oil, just until no pink is showing.  Don’t overcook it or it could become rubbery.  It took about 7 or 8 minutes.  Add in garbanzo beans and sauce. Simmer until rice is done.  I added in the beans because this sauce reminded me of baked beans sauce with a kick.  Because of the veggies, it was a little liquidy for me, so next time I will add a corn starch slurry.

This was a hit!  I can’t wait to try pork and some of the other sauces.

When I make the green thai curry, I will add in stir fry veggies instead of seasoning vegetables and garbanzo beans.  They were giving out samples of the Korean barbecue, which was good, but not terribly exciting.  Caribbean Jerk sounds good too.  Black beans with the rice would work.

SAM_2188

Fresh Market has a fantastic sale on Thursdays called Little Big Meal.

There are three options for protein, three options for noodles or rice, an amazing fresh veggie stir fry pack, and multiple simmer sauces, and multiple pillow cookies.

I chose chicken, Udon noodles, and Thai red curry sauce.  It was a hit!!!

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I am always afraid steak will end up tough.  The shrimp requires peeling and deveining (not in the mood).

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First, cook the Udon noodles, rinse with cold water and set aside.

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Cook chicken until just cooked through.

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Remove and toss with sauce.

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Stir fry veggies (except cabbage and bok choy)

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Add in leafy vegetables.

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Toss in noodles and chicken and sauce.

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The brownie pillow cookies were a hit!

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2 lb. ground chicken (from Fresh Market Tuesday Sale of course!)

2 lb. ground chuck (also from Fresh Market Tuesday Sale of course!)

1 lb. ground pork (Fresh Market)

1 container Tofutti Dairy Free Ricotta

1/2 c. sweet pickle relish

2 Tbsp. steak seasoning

1 Tbsp. coarse salt

2 Tbsp. pesto

2 Tbsp. chopped chives

1/2 c. oats

Olive oil blend

Combine all ingredients.  Shape into large football shaped loaf.

You can cover and freeze for future use, which is what I did.

Before baking, spread thin layer of olive oil blend over top of loaf.

Bake at 375 F for 1 1/2 hours.  Reduce heat to 325 and cook until internal temperature is 165F.

This recipe came about because of the meat sale at Fresh Market.  I love ricotta in my meatloaf ever since Lidia’s Italy introduced me to it. I usually add in egg, but was out of eggs.   My daughter and I are staying away from dairy and gluten right now.

Somehow the combination of the ricotta and the fresh meats made this the most delicious meatloaf ever.  You could easily use real ricotta or cottage cheese if you’re eating dairy.

If you freeze the meatloaf, it will take at least a day, maybe as much as 2 to defrost in the fridge.

I cooked fresh mushrooms in Irish butter and served that over the meatloaf.  I was afraid it would be dry.  It was the moistest meatloaf I’ve ever made.

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