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Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

For Chicken or Pork Cutlets:

__Oven:__ Preheat to 400°F. Place cutlets on a lined baking sheet and bake for 20-25 minutes until cooked through.**

__Stovetop:__ Heat oil* in a large cast-iron skillet or heavy bottomed pan over medium heat, until shimmering. Carefully place the cutlets in the pan one at a time and cook, turning once, 8-10 minutes for chicken or 7-8 minutes for pork, until cooked through.**

__Air Fryer:__ Preheat to 375°F. Place cutlets in the basket or rack in a single layer and cook, turning once, 10-14 minutes, until cooked through.**

__For Yukon Gold Whipped Potatoes:__ Remove the potatoes from packaging into a microwave-safe container and cover. Microwave on high 3-4 minutes, stirring halfway through, until potatoes are warmed through.

__For Veggie Steamer Bag:__ Microwave the veggie steamer bag according to package directions. Caution: Steamer bag will be hot and may release steam when opened.

__For Yeast Rolls:__ (Ready to eat. Heating instructions follow, if desired.) Wrap yeast rolls in foil and place in 350°F oven for 5-10 minutes until warmed through.

__To Serve:__ Divide cutlets, mashed potatoes or coleslaw & veggies onto 4 plates. Serve alongside yeast rolls and BBQ sauce.

**Cook chicken to internal temperature of 165°F and pork to internal temperature of 145°F.

- ¼ c vegetable oil* if using stovetop
- 4 Pecan-Crusted Chicken or Pork Cutlets or Nashville Hot Chicken Cutlets
- Yukon Gold Whipped Potatoes or Creamy Coleslaw
- Veggie Steamer Bag of choice
- 6 yeast rolls
- The Fresh Market BBQ Sauce


Crispy Chicken Cutlet Meal

Plate crispy chicken with skillet veggies and creamy potatoes. Add warm yeast rolls and turn dinner into something special.


WEB Chicken-Cutlets-2.25

SAUCE: The Fresh Market Bourbon Barrel or Thick & Sweet BBQ Sauce (12 fl oz)

SIDE: Yukon Gold Whipped Potatoes or Creamy Coleslaw (1.5 lb)

VEGGIE KIT: Broccoli With Sea Salt Butter (17 oz) or Green Beans With Salt & Pepper Butter Steamer Bag (16 oz)

PROTEIN: Pecan-Crusted Chicken or Pork Cutlets or Nashville Hot Chicken Cutlets (4 ct)

BREAD: The Fresh Market Yeast Rolls (6 ct)

Bring a large pot of water to a boil. Salt* generously and cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, heat vegetable oil* over medium-high heat. Add chicken or shrimp and season with salt and pepper*, to taste. Sauté and turn occasionally to brown on all sides until just cooked through, 4-6 minutes for chicken (or until internal temperature is 165°F) and 1-2 minutes for shrimp (until flesh is opaque).

While chicken or shrimp is cooking, microwave the veggie steamer bag according to package directions. *Caution: Steamer bag will be hot and may release steam when opened.*

Once chicken or shrimp is cooked, turn heat down to medium-low and add sauce, stirring to combine. Bring to a gentle simmer, add cooked pasta and stir until pasta is well-coated and sauce is warmed through, 1-2 minutes.

__For Garlic Knots:__ (Ready to eat. Heating instructions follow, if desired.) Wrap garlic knots in foil and place in 350°F oven for 5-10 minutes until warmed through.

__To Serve:__ Divide chicken or shrimp pasta onto 4 serving plates. Serve alongside veggies and garlic knots.

- 8 oz (½ pkg) Pasta Toscana Pasta of choice
- Kosher salt and freshly ground pepper,* to taste
- 1-2 tbsp vegetable oil*
- 1.5 lb chicken breast strips or raw peeled & deveined shrimp
- Veggie Steamer Bag of choice
- 1 container The Fresh Market Vodka Cream or Alfredo Sauce
- Garlic Knots

Chicken or Shrimp Pasta Meal

Start by sautéing your protein of choice, then toss it with perfectly cooked pasta and your pick of sauce. Add the veggies for extra flavor and finish off with delicious bread knots. It’s an easy, comforting meal that feels special and satisfies.


WEB_Chicken-or-Shrimp-Pasta Meal

PASTA: Pasta Toscana Pasta (16 oz, choose from select varieties)

SAUCE: The Fresh Market Vodka Cream Sauce (15 oz) or Small Batch Alfredo Sauce (12 oz)

VEGGIE: Baby Dutch Potatoes With Garlic Herb Butter or Broccoli With Sea Salt Butter Steamer Bag (17 oz)

PROTEIN: Chicken Breast Strips (1.5 lb) or Raw Peeled & Deveined Shrimp (1.5 lb, 51-60 ct)

This meal is available __April 29 - May 5__. Click the button below to buy the current Little Big Meal for curbside pickup.

Enjoy last week’s featured recipes and more Little Big Meal favorites!

Schnitzel LBM

Alfredo

Chicken Parmesan

Delicious Easy Meals | Seasonal Ingredients

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Your Essentials, Delivered

Your Weekly Features

Blackberries, Raspberries or Blueberries

Envy Apples

Earthbound Farm Salad Greens

Litehouse Dressing

Heirloom Tomatoes

Floral Bunches

Premium Choice Bone-In New York Strip Steak

Boneless, Skinless Chicken Breasts

Little Big Meals

Crispy Chicken Cutlet Meal

Chicken or Shrimp Pasta Meal

Think Deliciously

Berry and Lemon Mascarpone Toast

Savory French Toast

Roasted Beet and Avocado Toast with Goat Cheese