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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 canola 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 Bread Shrimp Cutlets: 

__Air Fryer (preferred method):__ Preheat to 375°F. Place shrimp cutlets in single layer in the air fryer basket or rack and cook for 7-10 minutes until cooked through.

__Oven:__ Preheat to 400°F. Place shrimp cutlets on a sheet tray and bake for 10-15 minutes until cooked through.**

*Stovetop heating not recommended.*

__For Macaroni & Cheese:__ Remove macaroni & cheese into a microwave-safe bowl and cover. Microwave on high heat 3-4 minutes until warmed through, or until internal temperature reaches 165°F.

__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, macaroni & cheese and veggies onto 4 plates. Serve alongside yeast rolls and BBQ sauce.

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

- 1/4 c canola oil*
- Pecan-Crusted Chicken or Pork Cutlets, Nashville Hot Chicken Cutlets or Breaded Shrimp Cutlets
- Macaroni & Cheese
- Veggie Steamer Bag of choice
- 6 yeast rolls
- Rufus Teague BBQ Sauce


Crispy Cutlets

Plate crispy chicken with skillet veggies and creamy mac, or go fresh with pesto pasta salad. Add a warm yeast roll and set the table and turn dinner into something special.


Little Big Meal Crispy Cutlets

VEGGIE: 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, Nashville Hot Chicken Cutlets or Breaded Shrimp Cutlets (4 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.__

__For Alfredo sauce, if using:__ Once chicken or shrimp is cooked, turn heat down to medium-low and add Alfredo 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 the basil pesto, if using:__ Once chicken or shrimp is cooked, remove from heat. Add hot cooked pasta and pesto sauce, stirring well to combine.

__For the focaccia:__ (Ready to eat, heating instructions follow if desired). Preheat oven to 350F. Place focaccia directly on rack and heat for 5-10 minutes until bread is warmed through. Slice into 4 servings.

__To Serve:__ Divide chicken or shrimp pasta onto 4 serving plates. Serve with veggies and focaccia on the side. 

- 8 oz (½ pkg) Garofalo 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
- Tuscan Herb Veggie Steamer Bag
- 1 container The Fresh Market Alfredo Sauce or Basil Pesto
- Cherry Tomato Focaccia

Chicken or Shrimp Pasta Meal

A Creamy Chicken or Shrimp Pasta Night. Start by sautéing your protein of choice, then toss it with perfectly cooked Garofalo pasta and your pick of Alfredo sauce or basil pesto. Add the Tuscan Herb veggies for extra flavor and serve everything alongside warm cherry tomato focaccia. It’s an easy, comforting meal that feels special and satisfies a family of four.


WEB_Chicken-or-Shrimp-Pasta Meal

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

SAUCE: The Fresh Market Alfredo Sauce (12 oz) or Basil Pesto (6.5 oz)

VEGGIE: Tuscan Herb Veggie Steamer Bag (18 oz)

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

This meal is available __January 28 - February 3__. Click the button below to buy the current Little Big Meal for curbside pickup.

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Easy Crispy Chicken

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Sumo Citrus® Maple Glazed Salmon with Citrusy Maple Syrup

Love At First Bite

A Fresh Start & Eating Smart

Serve Up The Celebration

Love Is In The Air

Fresh Ideas

Your Weekly Features

Wild Patagonia King Salmon

Premium Choice Whole Beef Tenderloin

New York Strip Steak

Whole Atlantic Salmon Fillet

Ultimate Lump Crab Cakes

Blackberries, Raspberries or Blueberries

Vegetable Steamer Bags

Jumbo Red Cherries

Little Big Meals

Easy Crispy Chicken

Chicken or Shrimp Pasta Meal

Think Deliciously

Healthy Game Day Snacks

One Pot Quinoa Bowl With Chicken Sausage

Sumo Citrus® Maple Glazed Salmon with Citrusy Maple Syrup