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From a la carte favorites to 8 perfectly prepped meals, we've got everything you need for a deliciously easy Thanksgiving. 


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

Add the sauce to a medium saucepan and bring to a low simmer to warm through.

__STOVETOP:__ Heat oil in a cast-iron skillet or heavy-bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side, until cooked through.** Cook the chicken in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.

__AIR FRYER:__ Preheat to 400°F. Cook chicken cutlets for 10-12 minutes, turning halfway through cooking, until cooked through.**

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

Place cooked chicken in a single layer in a shallow baking pan and top each cutlet with a spoonful of sauce followed by an even layer of cheese. Reserve remaining sauce.

Preheat broiler to high with rack 6 inches from heating element. Broil chicken until cheese is golden brown and sauce begins to bubble, about 2-3 minutes. Remove from oven.

__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:__ Place chicken on plate and pour over remaining sauce. Top with fresh basil if desired and serve alongside veggies and garlic knots.

**Cook all meal components until internal temperature reaches 165°F.

- ½ jar (about 12 oz) Bono Pasta Sauce of choice
- 1 bag (7-8 oz) The Fresh Market Shredded Cheese of choice
- 4 Parmesan-Crusted or Rosemary Garlic Breaded Chicken Cutlets
- ¼ c vegetable oil*
- Broccoli with Sea Salt Butter Steamer Bag
- Fresh basil*
- Garlic Knots

Chicken Parmesan

The best way to enjoy a classic recipe is to keep it simple. The chicken and cheese should be a gorgeous golden-brown hue when finished. See below for step-by-step instructions on how to cook our chicken parmesan to perfection.  

Little Big Meal Chicken Parmesan

CHEESE: The Fresh Market Shredded Cheese (7-8 oz, choose from select varieties)

VEGGIE: Broccoli With Sea Salt Butter Steamer Bag (17 oz)  

PROTEIN: Parmesan-Crusted or Rosemary Garlic Breaded Chicken Cutlets (4 ct)

# Chicken or Pork Mediterranean Pitas

__OVEN:__ Preheat oven to 425°F. On a sheet pan lined with aluminum foil or parchment, arrange the chicken or pork on one side of the sheet pan in a single layer. In a large bowl, mix the vegetables from the Skillet Veggie Kit with olive oil* and season with salt and pepper* to taste. Spread the seasoned vegetables on the other side of the same sheet pan with the chicken or pork in a single layer. Roast in the oven for 20-25 minutes until meat is cooked through
and vegetables are tender. 

__STOVETOP:__ Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil* and add the Skillet Veggie Kit. Season with salt and pepper* to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Remove vegetables to a plate and cover with foil to keep warm. Return the skillet to medium-high heat, add the remaining 1 tbsp olive oil* and add the chicken or pork. Cook, turning to brown on all sides, 7-9 minutes until cooked through.

__AIR FRYER:__ Preheat air fryer to 400°F. Add the Skillet Veggie Kit to a large bowl, add 2 tbsp olive oil* and season with salt and pepper*, tossing well to combine. Add the chicken or pork to the bowl with the vegetables and stir well with a large spoon to incorporate. Working in batches, add half the meat and vegetables in an even layer in the air fryer basket and cook for 10 minutes, shaking the basket halfway through, until meat is cooked through and vegetables are tender. Remove the cooked meat and vegetables to a plate and cover with foil to keep warm. Repeat until you have cooked all the meat and vegetables.

# Easy Falafel Meal

__OVEN:__ Preheat oven to 400°F. Line a sheet pan with aluminum foil or parchment. In a large bowl, mix the vegetables from the Skillet Veggie Kit with olive oil and season with salt and pepper to taste. Spread the seasoned vegetables on one half of the sheet pan in a single layer. Roast in the oven for 20 minutes. Remove from oven, add falafel, and continue roasting for 7-9 minutes until falafel is warmed through and vegetables are tender. 

__STOVETOP & AIR FRYER:__ Preheat air fryer to 350°F. Meanwhile, heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. While vegetables are cooking, cook the falafel in the air fryer for 5 minutes until warmed through. 

__For Naan Minis:__ Ready to eat. Heating instructions below, if desired.

__OVEN:__ Place on a sheet pan in a single layer and broil on high for 20 seconds.

__MICROWAVE:__ Place naan on a plate and cover with a damp paper towel. Microwave 20-30 seconds until warmed through.

__STOVETOP:__ (for crispier naan): Heat a large, heavy-bottomed skillet over medium. Warm naan in the skillet for 30 seconds. Place warm naan on a plate and cover with foil to keep warm. Repeat until all naan is warm.

__To Serve:__ Portion chicken or pork and vegetables onto 4 plates. Serve with naan and tzatziki or hummus and orzo salad or pasta salad.

- 1 lb Mediterranean Chicken Breast or Chimichurri Pork Tenderloin Cubes or 12 oz Falafel
- Skillet Veggie Kit
- 1-2 tbsp olive oil*
- Kosher salt* and freshly ground pepper*
- Panaji Original or Roasted Garlic Naan Minis (8.6 oz)
- The Fresh Market Original Hummus or Cindy’s Kitchen Tzatziki Dip
- Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad

Mediterranean Skillet

In this week's Little Big Meal, we feature our Mediterranean Pitas. Choose your protein, add fresh veggies, and top with your choice of sauce. Serve with our Lemon Orzo Salad or Mediterranean Pasta Salad and a mini pita for a delicious meal for 4!

Mediterranean Pitas on plate with lemon orzo salad with pine nuts

Mediterranean Pitas_LBM

TOPPER: The Fresh Market Original Hummus (12 oz) or Cindy's Kitchen Tzatziki Dip (8 oz)

SIDE: Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad (1 lb)

PROTEIN: Mediterranean Chicken Breast or Chimichurri Pork Cubes  (1 lb) or Falafel (12 oz)

BREAD: Panaji Original or Roasted Garlic Naan Minis (8.6 oz)

This meal is available __October 22 - 28__. 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

Delicious Easy Meals | Seasonal Ingredients

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Premium Choice First Cut New York Strip Steak

USDA Prime First Cut New York Strip Steak

Asparagus

  ANTIBIOTIC-FREE, FED A 100% VEGETARIAN DIET

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Plan Your Feast

Scary Delicious!

Frightfully Festive Party Platters

Shop All Deals

Fresh Ideas

Your Weekly Features

Premium Choice First Cut New York Strip Steak

USDA Prime First Cut New York Strip Steak

Asparagus

Boneless, Skinless Chicken Breasts

Ultimate Maryland Crab Cakes

Wild Sashimi Tuna Steaks

Wild-Caught Snapper

Jumboz Blueberries

Little Big Meals

Chicken Parmesan

Mediterranean Skillet

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart