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Family-Friendly Recipes: Meals That Everyone Will Love

In the hustle and bustle of daily life, finding recipes that please the whole family can be hard and stressful. To make mealtime easier and more enjoyable, we’ve curated a collection of our favorite kid-friendly recipes. These dishes are designed to bring smiles to faces, nourish growing bodies, and ensure everyone leaves the dinner table content and satisfied. And hey, while you’re gathering ingredients, why not shop at The Market? With our wide selection of local fresh produce, quality meats, and pantry staples, you’re sure to find everything you need to whip up these family favorites.

Baked Pecan Chicken Tenders

Ingredients:

  • 1.5-2 lbs chicken breast tenders or chicken strips
  • 2 cups raw pecan halves or pieces
  • 1 cup panko (or gluten free bread crumbs)
  • 1 tsp garlic powder
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1 cup all-purpose (or gluten free flour blend)
  • 3 eggs

Directions:

  1. Preheat oven to 425°F.
  2. In a food processor, pulse pecans until fine as breadcrumbs. Mix pecans along with panko, garlic powder, cayenne and salt in a shallow bowl.
  3. In another shallow bowl, whisk eggs until smooth. And finally, in a third shallow bowl add flour.
  4. Lightly season chicken tenders with salt and pepper. Working with one chicken tender at a time, dip in eggs, flour, eggs, and then pecan mixture. (be sure to press the pecan mixture onto the chicken to be sure it is completely coated). Set chicken on a baking sheet lined with a cooling rack or parchment paper. Repeat with remaining chicken.
  5. Place chicken on center rack and bake for 20 minutes, until golden brown and cooked through.
  6. Serve pecan chicken tenders warm with buttermilk ranch. Enjoy!

The original recipe can be found here.

Veggie Macaroni & Cheese

Ingredients:

  • 1-1/2 cups uncooked elbow macaroni
  • 3 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 3 large carrots, halved lengthwise and thinly sliced
  • 2 celery ribs, sliced
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 3 cups shredded sharp cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon paprika

Directions:

  1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13×9-in. baking dish.
  2. Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper.
  3. Add sauce to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

The original recipe can be found here.

Chicken Broccoli Rice Casserole

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast, or 2 cups chopped cooked chicken, such as rotisserie chicken
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped yellow onion
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • 2 cups low sodium chicken broth, or one 14.5 ounce can broth plus enough water to make 2 cups liquid total
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup uncooked long grain white rice, rinsed well and drained, do NOT substitute other kinds of rice
  • 1 ½ pounds fresh broccoli crowns, cut into bite-size pieces, about 6 cups
  • ¾ cup whole milk
  • ½ cup grated Parmesan cheese
  • 2 cups shredded sharp cheddar cheese, 8 ounces, divided

Directions:

  1. Preheat oven to 350° F. Lightly grease a 9×13-inch baking dish.
  2. (Skip this step if using leftover cooked chicken or rotisserie chicken.) Cut the chicken breasts into small bite-size pieces. Heat the olive oil in a Dutch oven pot or large skillet over medium-high heat. Add the chopped chicken to the pan and cook until cooked through, then transfer the cooked chicken pieces to a clean plate.
  3. Reduce the heat to medium. Add the butter to the pot. Once melted, add the onion and cook, until softened, about 3 minutes, scraping up browned bits from the bottom of the pan. Then add the garlic and thyme and cook, stirring, for 30 seconds.
  4. Add the chicken broth, paprika, salt, pepper and uncooked rice to the skillet. Stir and bring to a boil. As soon as it comes to a boil, place the chopped broccoli on top (do not stir it in). Reduce the heat to a low simmer, cover the pan and cook for 10 minutes without lifting the lid. After 10 minutes, check that all of the liquid has been absorbed by the rice. If not, continue cooking with the lid on until all liquid is absorbed. It’s ok if the broccoli and rice aren’t quite tender yet, since they will cook more in the oven. Remove pan from the heat.
  5. Return the cooked chicken to the pan. Then stir in the milk, grated Parmesan and half of the cheddar cheese.
  6. Transfer to the greased baking dish. Top with the remaining cheddar cheese.
  7. Cover with foil and bake for 15 minutes, then uncover and bake for 5-10 minutes more until casserole is hot and bubbly.

The original recipe can be found here.

Cooking With Heart: A Recipe for American Heart Month

February is a month of love, and what better way to express love than by taking care of your heart? In honor of American Heart Month, we invite you to try this recipe that is not just a feast for the taste buds but a celebration of heart health. This recipe features succulent salmon with a delightfully refreshing citrus ginger honey glaze. So, join us in celebrating love and heart health this February, and let your shopping experience be a loving step toward prioritizing your well-being.

Citrus Ginger Honey Glazed Salmon with Whole Grain Rice and Sugar Snap Peas

Ingredients: Serves 4

  • 1/2 teaspoon fresh ginger (peeled, grated)
    OR
  • 1 teaspoon dried ginger
  • 1 clove fresh garlic (minced)
    OR
  • 1 teaspoon jarred, minced garlic
  • 2 teaspoon vegetable oil
  • 2 teaspoon low-sodium soy sauce
  • 1 teaspoon honey
  • 2 tsp fresh or jarred lemon juice (about 1/2 a lemon)
  • 2 Tbsp fresh basil (or 6-8 leaves) chopped
    OR
  • basil
  • 1 lb boneless, skinless salmon (cut into 4 – 4 oz. filets)
  • 1 cup uncooked brown rice
  • 2 cup fresh sugar snap peas
  • 8 lemons (thinly sliced)
  • aluminum foil

Directions:

Preheat oven to 450° F. In a large bowl, combine ginger, garlic, vegetable oil, soy sauce, honey, lemon juice and basil and add fish. Marinate in refrigerator for 10 minutes.

Prepare rice according to instructions on package, excluding any salt or oil.

Cut 8 pieces of aluminum foil; wide enough to fit one piece of salmon and ½ cup of snap peas.

Remove fish from marinade and discard remaining marinade. Arrange lemon slices on top and bottom of fish filet. Place one fish filet and half of snap peas together on one piece of parchment. Cover with another piece of foil and tightly fold together top and bottom edges of foil to create a seal to the steaming pouch. Repeat for second portion. Place on baking sheet and bake for 12 minutes.

Carefully cut open pouch and remove contents. Put salmon and snap peas over rice and serve.

The original recipe can be found here.

Laughlin Thanksgiving Menu

Thanksgiving Dinner for Two
$50 For Two People

Choice of meat:

  • Turkey
  • Ham

Choose 4 Sides:

  • Mashed Potato & Gravy
  • Candied Yams
  • Mac & Cheese
  • Green Bean Casserole
  • Stuffing
  • Sweet Potato bake

Choice of Pie:

  • Apple Pie
  • Pumpkin Pie

4 ct. Hawaiian Pack & Included Two 8oz Apple Cider MarGnelli

Call The Market at Laughlin: (702) 709-5309

Think Outside the Candy Box this Halloween! 15 Candy Alternatives You Can Find at The Market! 

The time of the year is here when we all run to The Market nearest to us and buy up the whole candy aisle. October 31 is practically identified with Halloween candy, but that doesn’t mean you have to hand out candy corn or a variety of mini chocolate bars every year. If you want to think outside of the box, there are plenty of fun and creative non-candy Halloween treats that both parents and kids will appreciate! See our list below for alternatives for getting creative with your Halloween tradition this year (but rest assured that there are no boring toothbrushes on this list): 

  • Granola bars 
  • Mini box of raisins 
  • Cuties or clementines 
  • Fruit 
  • Packets of popcorn 
  • Peanut butter or cheese cracker packs 
  • Juice boxes/pouches 
  • Trail Mix/Chex Mix 
  • Swiss Miss or other packets of hot chocolate 
  • Goldfish cracker bags 
  • Pretzel Bags 
  • Water bottles 
  • Animal crackers 
  • Packets of gum 
  • Fruit snacks 

Spring is in Season at The Market!

Hello, spring. We’ve been waiting for you…

…and we’ve also been waiting for some of our favorite seasonal fruits and vegetables. Well, we’re here to tell you that the wait is over! 

From the most robust asparagus spears to crisp, spicy arugula and more, peak-season produce has arrived at The Market! Yes, many ingredients are available year-round but you’ll get the best flavor, quality, and variety of options right now. Here’s what to add to your spring produce shopping list ASAP:

Asparagus
The ultimate spring vegetable, asparagus is a favorite of many for its flavor, texture, and versatility in recipes! It’s as easy as steaming or sauteing a few spears for a dinner side, or you can try adding shredded, raw asparagus to pasta dishes and salads!

Artichokes
You’re probably most familiar with artichokes when they’re combined with spinach and covered in cheese and butter (aka spinach artichoke dip), but they also make a nutritious side dish on their own! Try pan-searing baby artichokes–edible stems, centers, and all. 

Rhubarb
If spring and summer were a vegetable, they would be rhubarb. It’s tart, refreshing, and often people love it or hate it, but don’t kick it til you try it in a variety of seasonal recipes! Grab a bundle from the produce aisle and utilize its pretty pink stems to give your baking recipes a taste of spring.

Arugula
Often overshadowed by its cruciferous cousins like kale, lettuce, and spinach, arugula deserves its time in the spotlight thanks to its kick of spice and crunch that will liven up any salad! You can toss it in a salad, saute it, or add it atop a burger to add a distinctive, peppery taste that doesn’t require any dressing!

Carrots
The best part about spring carrots? All the colors! The new season decorates our aisles (and your plate!) with purple, yellow, and orange varieties that taste the same as an OG carrot but will make your vegetable dish look chef-prepared. Pro tip: saute in butter and lemon juice for a side dish that’s colorful, indulgent, refreshing, and healthy all at the same time. 

Radishes
Get ‘em while you can because spring radishes grow and produce rapidly, but last only a very short time. You can roast them (leaves, roots, and all!) or thinly slice them raw to add a bite to springtime salads. If you like the bite, the latter will suit you, as roasting or sauteing will mute their bitterness.

So, you heard it here first! Spring is in bloom at The Market and our fresh seasonal produce is waiting to go home with you. Color your plate with your next visit to The Market by adding a few of these to your cart. Which one will you try first?