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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!

Prepare the egg noodles according to package directions. Once noodles are finished cooking, drain and toss with butter.

__For Chicken or Pork Cutlets:__
While the noodles are cooking, heat oil in a cast-iron skillet or heavy-bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken or pork cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side for chicken or pork, (until cooked through until the internal temperature is 145°F for pork and 165°F for chicken). Cook the cutlets in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.

__For Shrimp Cutlets:__
__AIR FRYER (preferred method):__ Preheat to 375°. Place shrimp cutlets in a single layer in the air fryer basket or rack and cook for 7-10 minutes until cooked through or internal temperature reaches 145°F.

__OVEN:__ Preheat to 400°F. Place shrimp cutlets on a sheet tray and bake for 10-15 minutes until or internal temperature reaches 145°F.

While proteins are cooking, microwave the veggie steamer bag for 3-4 minutes until tender. Let the bag sit in the microwave for 1 minute before removing. *Caution: Steamer bag will be hot and
may release steam when opened.*

__To Serve:__ Divide noodles, vegetables and cutlets or fillet onto 4 plates. Squeeze lemon wedges and top with chopped parsley if desired.



- Kosher salt,* to taste
- ½ pkg Mrs. Miller’s Egg Noodles of choice
- 2-3 tbsp Butter Craft Provisions butter of choice
- ¼ c vegetable oil*
- 4 Lemon Butter Breaded Chicken or Pork Cutlets or Breaded Shrimp Cutlets
- Veggie Steamer Bag
- Lemon wedges* (optional)
- Fresh parsley,* chopped

Schnitzel

Our favorite take on this classic recipes features lemon butter breaded chicken or pork cutlets or breaded shrimp cutlets with buttery noodles. Add freshly steamed veggies and for a sweet ending, serve with old-fashioned lemon pound cake. Scroll down for the full recipe.

Schnitzel Little Big Meal

BUTTER: Butter Craft Provisions Flavored Butter Tub (3 oz)

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

PROTEIN: Lemon Butter Breaded Chicken or Pork Cutlets (4 ct) or Breaded Shrimp Cutlets (4 ct)

NOODLES: Mrs. Miller’s Egg Noodles (16 oz)

DESSERT: The Fresh Market Old Fashioned Lemon Pound Cake (16 oz)

## Hibachi With Asian Stir-Fry Sauce

Cook the rice according to package instructions. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season the chicken, shrimp or salmon with pepper and add to skillet. Cook, turning occasionally to brown evenly (4-5 minutes for chicken or salmon, 1 minute for shrimp). Remove protein to a plate and return skillet to heat. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.

Add remaining tbsp of oil to the skillet, add the veggies and sauté for 4-5 minutes to lightly brown. Add 3 tbsp water, cover and cook until broccoli is fork-tender, 2-3 minutes. Add protein back to skillet along with stir-fry sauce and reduce heat to medium. Simmer until protein is cooked through, another 1-3 minutes.

__To Serve:__ Divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls on the side.

## Hibachi With Yum Yum Sauce

Cook the rice according to package instructions. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season the chicken, shrimp or salmon with pepper and add to skillet. Cook, turning occasionally to brown evenly (4-5
minutes for chicken or salmon, 1 minute for shrimp). Remove protein to a plate and return skillet to heat. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.

Add remaining tbsp of oil to the skillet, add the veggies and sauté for 4-5 minutes to lightly brown. Add 3 tbsp water, cover and cook until broccoli is fork-tender, 2-3 minutes. Add protein back to skillet along with stir-fry sauce and reduce heat to medium. Simmer until protein is cooked through, another 1-3 minutes.

__To Serve:__ Divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls and Yum Yum Sauce on the side. 


## Hibachi With Asian Stir-Fry Sauce

- 1 c Rice Select rice of choice 
- Pot sticker or spring roll of choice
- 2 tbsp vegetable oil,* divided
- Hibachi Veggie Kit
- 20 oz salmon fillet or 1 lb chicken breast strips or raw peeled & deveined shrimp
- Freshly ground black pepper*
- ½ bottle (about 6 oz) House of Tsang Asian Sauce of choice

## Hibachi With Yum Yum Sauce
- 1 c Rice Select rice of choice 
- Pot sticker or spring roll of choice
- 2 tbsp vegetable oil,* divided
- Hibachi Veggie Kit
- 20 oz salmon fillet or 1 lb chicken breast strips or raw peeled & deveined shrimp
- Freshly ground black pepper*
- ½ bottle (about 6 oz) stir-fry sauce* or make your own, see below**
- BIBIBOP Yum Yum Sauce for dipping
- **Stir-Fry Sauce: 1/4 c soy sauce*; 2 tbsp toasted sesame oil*; 2 tsp cornstarch*; 1 tbsp minced garlic* (optional); 1 tbsp minced ginger* (optional)

Hibachi

For a sizzling Hibachi experience at home, start with a base of fluffy rice, then layer on your choice of protein. Add a colorful hibachi veggie kit for that perfect stir-fry crunch, and finish with a drizzle of stir-fry sauce or creamy yum yum sauce. Round out your meal with crispy vegetable spring rolls or savory pot stickers. It’s a deliciously balanced blend of savory, fresh, and satisfying flavors—all ready in under 25 minutes!

Little Big Meal Hibachi

SIDE: Vegetable Spring Rolls, Chicken or Pork Pot Stickers (8-9 oz)

SAUCE: BIBIBOP Yum Yum Sauce (16 fl oz) or House of Tsang Stir-Fry Sauce (11.5 oz, choose from select varieties)

PROTEIN: Atlantic Salmon Fillet (20 oz), Chicken Breast Strips (1 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct)  

RICE: Rice Select White or Jasmine Rice (32 oz) 

This meal is available __November 5-11__. 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

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Boneless, Skinless Chicken Breasts

Stuffed Shrimp

Maryland Crab Cakes

The Fresh Market Original or Spicy Guacamole

Blueberries, Blackberries or Raspberries

Premium Choice Bone-In New York Strip Steak

Boneless Pork Chops

Rao's Homemade Pasta Sauce

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Plan Your Feast

Seasonal Indulgences

Gather, Graze and Give Thanks

Shop All Deals

Fresh Ideas

Your Weekly Features

Boneless, Skinless Chicken Breasts

Stuffed Shrimp

Maryland Crab Cakes

The Fresh Market Original or Spicy Guacamole

Blueberries, Blackberries or Raspberries

Premium Choice Bone-In New York Strip Steak

Boneless Pork Chops

Rao's Homemade Pasta Sauce

Little Big Meals

Schnitzel

Hibachi

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart