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Little Big Meal Landing Page Hero

Little Big Meal Hero

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

Availability will vary by store June 18-24 

__MICROWAVE (preferred for microwaves made after 2000):__
Remove lid. Heat one food container at a time. Remove the microwave rack (if microwave has one), place pan on a microwave safe plate and place in center of microwave. Pan cannot touch the sidewalls of the microwave. Heat on high for 4-5 minutes until contents reach 165°F.

__OVEN:__ Preheat oven to 400°F. Remove plastic lid from the pan and cover tightly with aluminum foil. Place on oven rack and cook for 15 minutes, remove foil and cook for another 5-7 minutes or until contents reach 165°F.

**Two (2) Ready-to-Heat Entrées are required at purchase to serve 4 people and initiate discount.*

Ready-to-Heat Chicken Parmesan or Marinara Pasta

Heat each meal until the cheese is perfectly melted and bubbling. Pair with the Tuscan herb veggies for a savory side, or add a sweet contrast with the tropical fruit. Finish the meal with warm, soft yeast rolls or indulge in mini chocolate chip cookies for dessert. See below for cooking instructions. 

__Next week our Little Big Meal will feature your choice of Chicken or Salmon Grilling Meal.__

Ready-to-Heat -Chicken-Parm

ENTRÉE*: Ready-to-Heat Chicken Parmesan (28 oz) or Marinara Pasta (26 oz)

SIDE: Tropical Fruit (24 oz) or Tuscan Herb Veggie Steamer Bag (18 oz)


BREAD OR DESSERT: The Fresh Market Soft Yeast Rolls (6 ct) or Mini Chocolate Chip Cookies (12 ct)

Availability will vary by store June 18-24  

# Schnitzel With Egg Noodles 

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

While the noodles are cooking, heat the oil over medium heat in a cast-iron skillet or sauté pan until hot, 2-3 minutes. Carefully add the cutlets to the skillet in a single layer and pan-fry for 3-5 minutes per side until golden brown and cooked through (until the internal temperature is 145°F for pork and 165°F for chicken). Cook in several batches if necessary, making sure not to crowd the pan and adding more oil as needed. Remove the cutlets to a paper towel lined plate.

While cutlets 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 onto 4 plates. Squeeze lemon wedges and top with chopped parsley if desired.

# Chicken, Pork or Ebi Shrimp Katsu

Cook rice according to package directions.

__For Chicken or Pork__

__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 or pork cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side until cooked through.** 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.

__AIR FRYER:__ Preheat to 400°F. Place chicken or pork cutlets in a single layer in the air fryer basket or rack and cook for 10-12 minutes, turning halfway through cooking, until cooked through.**

__For Shrimp Katsu__

__AIR FRYER (preferred method):__ Preheat to 375°. Place shrimp katsu patties in a 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 katsu patties on a sheet tray and bake for 10-15 minutes until cooked through.

__For the Slaw__

In a small bowl, whisk together ¼ c of the Bachan’s sauce, vinegar, sugar or honey and sesame oil until sugar is dissolved. Add the vegetable slaw to a medium bowl, drizzle with the slaw dressing and toss well to coat.

__To Serve:__ Portion rice into 4 bowls. Add the protein on top and serve alongside vegetable slaw. Serve with remaining Bachan’s sauce on the side for dipping.

***Cook protein until cooked through or internal temperature reaches 145°F for pork or shrimp and 165° for chicken.*

__Katsu Ingredients__
- 1 c Castor River Rice
- ½ c vegetable oil*, for pan-frying
- 4 Lemon Butter Breaded Chicken or Pork Cutlets or Ebi Shrimp Katsu Patties
- Pero Family Farms Vegetable Slaw
- ½ c Bachan’s Japanese Barbecue Sauce, divided
- 2 tbsp rice vinegar* or apple cider vinegar*
- 1 tsp sugar* or honey*
- 1 tsp toasted sesame oil*

__Schnitzel Ingredients__
- Kosher salt,* to taste
- ½ pkg Bechtle Egg Noodles of choice
- 2-3 tbsp Butter Craft Butter of choice
- ¼ c vegetable oil*
- 4 Lemon Butter Breaded Chicken or Pork Cutlets
- Veggie Steamer Bag
- Lemon wedges* (optional)
- Fresh parsley,* chopped (optional)

Schnitzel or Katsu

Our favorite take on these classic recipes features lemon butter breaded chicken or pork cutlets with your choice of buttery noodles or rice. Add freshly steamed veggies or crisp veggie slaw, and finish with a drizzle of Bachan’s Japanese Barbecue Sauce for rich, savory flavor. For a sweet ending, serve with old-fashioned lemon pound cake or soft, fluffy milk bread. Scroll down for the full recipe.

__Next week our Little Big Meal will feature your choice of Chicken or Salmon Grilling Meal.__

Katsu Little Big Meal

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

VEGGIE KIT: Pero Family Farms Vegetable Slaw (12 oz) or Green Beans With Sea Salt & Pepper Butter Steamer Bag (16 oz)

RICE OR NOODLES: Castor River Long Grain White or Brown Rice (16 oz) or Bechtle Egg Noodles (17.6 oz)

SAUCE OR BUTTER: Bachan’s Japanese Barbecue Sauce (16-17 oz, choose from select varieties) or Butter Craft Provisions Flavored Butter (3 oz)

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

Get Ready for Summer

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Honeycrisp Apples

Asparagus

Wonderful Pistachios

The Fresh Market Flavored Ground Coffee Bags

Ready-to-Heat Chicken Parmesan or Marinara Pasta

Schnitzel or Katsu

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart

Get Ready for Summer

Fresh Ideas

Your Weekly Features

Jumbo Red Cherries

Premium Choice First Cut New York Strip Steak

Organic Strawberries

Wild Sockeye Salmon Fillets

Honeycrisp Apples

Asparagus

Wonderful Pistachios

The Fresh Market Flavored Ground Coffee Bags

Little Big Meals

Ready-to-Heat Chicken Parmesan or Marinara Pasta

Schnitzel or Katsu

Think Deliciously

Calabrian Shrimp and Scallop Scampi

Za'atar Encrusted Rack of Lamb

Sumo Citrus Tart