Category: Uncategorized

RCMP Certificate of Appreciation

Powell’s Supermarket is honoured to have been presented with this Certificate of Appreciation from the Newfoundland and Labrador Royal Canadian Mounted Police!

Over the last 8 years, it has been an absolute joy to partner with the RCMP on events focus on building a stronger community. Events from Special Olympics, Ascension Safe Grad, Cram the Cruiser Food Drive and many more.

As our focus on community only grows stronger with each passing event, we excitedly look forward to our next partnership with the RCMP.

John Mercer, Powell’s Supermarket Bay Roberts Manager, and Sergeant Brent Hillier, Bay Roberts RCMP.

Van for Martin!

Join us at Powell’s Supermarket to help fundraise for Martin Croke’s new Wheelchair Accessible Van!

Martin is from Marysvale. At five weeks old, he was diagnosed with a rare form of Cerebral Palsy. Martin is now eleven years old with limited mobility, speech and vision.

Daily travel is difficult in the family’s mini van. As Martin grows, this becomes more of a struggle. These transportation issues have also limited their family activities. For the comfort of Martin, and his family, we ask you to please join us and help raise funds for Martin’s new wheelchair accessible van!

You can make a donation at all Powell’s Supermarket locations! Thank you for supporting Martin and his family.

TONS OF TOONIE FUN

Powell’s Supermarket proudly presents TONS OF TOONIE FUN, our Van for Martin fundraiser, July 29th 12-4pm!

Join us on Saturday, July 29th at Powell’s Supermarket Bay Roberts, as we come together to support Martin Croke and his family on their fundraising journey for a new wheelchair accessible van.

There will be bouncy castles for a toonie, tons of awesome carnival games for a toonie, a dunk tank with some very special guests, entertainment, food, and so much more!

See you on July 29th!

RECIPE: Gingered Beef

[vc_row][vc_column][vc_single_image image=”1154″ img_size=”large” alignment=”center”][vc_column_text]Recipe: Gingered Beef (serves 6)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium green pepper
  • 1/4 cup chopped onion
  • 1 cup sliced mushrooms
  • 1 lb sirloin or inside round steak, thinly sliced
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ginger
  • 1/8 teaspoon garlic powder
  • 1 tablespoon cold water
  • 1 tablespoon corn starch

Directions

  • Saute vegetables in hot oil in skillet until tender – crisp.
  • Remove vegetables from pan.
  • Brown meat in remaining hot oil. Add water, soy sauce, ginger and garlic powder, cover and simmer for 5 minutes. Or until meat in tender.
  • Stir in vegetables.
  • Combine cold water and corn starch; add to meat mixture and stir until thickened.

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RECIPE: Egg Noodles with Chicken Paprika

Recipe: Egg Noodles with Chicken Paprika – serves 4

Ingredients

  • 1 tbsp butter
  • 1 lb boneless, skinless chicken breast, cubed
  • 2 cups sliced fresh mushrooms
  • 1 onion finely chopped
  • 1 minced garlic clove
  • 1 tbsp flour
  • 2 tsp paprika
  • 1 cup chicken broth, heated
  • 1/2 pack broad or medium egg noodles
  • 1/2 cup sour cream

Directions

  • In a large skillet, melt butter over medium heat, saute chicken with mushrooms, onions and garlic, about 10 minutes.
  • Stir in flour and paprika, cook 1 minute.
  • Gradually add broth, cook and stir until bubbly and thickened. Simmer covered, 5 minutes.
  • Cook noodles according to package directions.
  • Stir sour cream into chicken sauce, heat through, but do not boil.
  • Serve sauce over noodles.

Tilton/Spaniard’s Bay Sparks & Brownies

Powell’s Supermarket was delighted to host the Tilton and Spaniard’s Bay Sparks and Brownies recently. We discussed safe food handling and helped them earn their badge!

Carol O’Brien, of Powell’s Supermarket, demonstrated proper hand and food washing techniques, proper thawing and cooking, and the importance of temperatures.

Everyone enjoyed fresh fruit, visited the lobster tank, and even found the puppy!

Nourishing Body and Soul Workshop

Powell’s Supermarket invites you to a Nourishing Body and Soul Workshop this Saturday, March 11th from 11am to 2pm, in Bay Roberts.

The theme is “Exploring a Plant Based Diet.”

The workshop is in conjunction with the Town of Cupids and the Department of Children, Seniors and Social Development.

Presentations by:

Dr. Kathleen Mercer BScND – Doctor of Naturopathic Medicine

Wendy Batten – Healing Herbal Teas

Jen Temple – Yoga Instructor

Carol O’Brien and Jacquey Ryan – Cooking Demonstrations

There will be a vegetarian lunch with gluten free options served, along with tea and coffee, and cooking demonstrations.

The workshop is free but space is limited. If you would like to attend the Powell’s Supermarket Nourishing Body and Soul Workshop, please contact Carol O’Brien at Powell’s Supermarket 786-2101 or Jacquey Ryan 222-1075

RECIPE: Crunchy Chicken Fingers

[vc_row][vc_column][vc_single_image image=”1064″ img_size=”large” alignment=”center”][vc_column_text]Crunchy Chicken Fingers

Recipe of the Week: February 23rd to March 1st

INGREDIENTS (Serves 8)

  • 4 oz low fat sour cream
  • 1 tablespoon dijon mustard
  • salt and pepper to taste
  • 2 cups dry stuffing mix (stuffn’ such or stove top)
  • 2 lb boneless, skinless chicken breasts, cut into strips

DIRECTIONS 

  • Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray.
  • Put the sour cream in a shallow bowl, and stir in the mustard, salt and pepper.
  • Put the stuffing mix in another large shallow bowl and crush it into smaller pieces.
  • Dip each piece of chicken in the sour cream mixture, shake off the excess, then roll and press the chicken in the stuffing, coating each piece well.
  • Put coated chicken strips on the baking sheet and spray the tops of the strips with cooking spray. Bake the chicken strips for about 20 minutes or until cooked through and golden.
  • Serve with your favourite dipping sauce.

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Powell’s Supermarket Ball Hockey

[vc_row][vc_column][vc_single_image image=”1117″ img_size=”large” alignment=”center”][vc_column_text]Congratulations to the Bay Arena and the Town of Bay Roberts on making the Kraft Hockeyville Top 10!

This Monday and Sunday, March 12th & 13th, you can vote for Bay Roberts at www.khv2017.ca

Bay Roberts is the only community selected from Newfoundland and Labrador. The Bay Arena could win the $100,000 Grand Prize and host an NHL Pre-Season game!

LETS GO BAY ROBERTS![/vc_column_text][sc_youtube video_id=”H4Opmc2OJkU”][vc_single_image image=”1076″ img_size=”large” alignment=”center” style=”vc_box_rounded”][vc_column_text]Thank you to everyone who came out to support the Town of Bay Roberts in their bid to be Kraft Hockeyville 2017! The ball hockey game, between Powell’s Supermarket and Bay Roberts employees, was all about making noise for Bay Roberts and the Bay Arena. The Kraft Hockeyville Top 10 announcement is Saturday, March 4th.

As per the wager, The Town of Bay Roberts won so Powell’s Supermarket President and CEO Dave Powell and Director of Retail Operations Adam Powell had to be pied! Powell’s Supermarket will also treat the Bay Roberts team to a meal at Breaktime Restaurant.[/vc_column_text][sc_youtube video_id=”ytvh5_f7IDI”][vc_column_text]In the spirit of Kraft Hockeyville, even though the Town of Bay Roberts won the game, Mayor Phillip Wood and Deputy Mayor Walter Yetman decided to get pied too! Thanks for being such great sports! This just goes to show how much community spirit Bay Roberts truly has and what a wonderful Kraft Hockeyville they could be.[/vc_column_text][sc_youtube video_id=”XnexOAmabrI”][vc_column_text]Thanks to Jolene King for the videos. Please enjoy photos from the event below. More photos and videos to come. And don’t forget to use the hashtag #KraftHockeyville on facebook and twitter to support the Town of Bay Roberts![/vc_column_text][vc_media_grid element_width=”3″ grid_id=”vc_gid:1488909840971-7e61156d940166378846b6d3f032c352-6″ include=”1079,1080,1082,1098,1083,1084,1085,1086,1087,1081,1088,1092,1093,1094,1095,1096,1097,1099,1100,1091″][/vc_column][/vc_row]

RECIPE: Fish & Rice Casserole

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February 9th – Fish & Rice Casserole (Serves 4 – 6)

Ingredients

1 cup long grain rice

2 cups boiling water

1 tsp salt

1 tablespoon cooking oil

1 1/2 cups chopped onion

1/4 tsp. ground thyme

1 1/2 lbs cod fillets

7 1/2 oz tomato sauce

1 tbsp lemon juice

1/2 tsp sugar

1/4 tsp pepper

Topping

1 cup grated cheese

1/4 cup dry bread crumbs

*combine in a small bowl

Directions

Add rice to salted, boiling water in sauce pan. Cover. Reduce heat and simmer for about 15 minutes until rice is tender and water is absorbed.

Heat oil in frying pan. Add onion. Saute until clear and soft. Stir into rice.

Add thyme to rice. Stir. Turn into ungreased 2 quart casserole dish.

Cut fish into serving size pieces. Lay pieces on top of rice.

Stir next 5 ingredients together in a small bowl. Spoon over fish, spreading evenly.

Sprinkle with cheese topping. Bake, uncovered, in a 350 degree oven for about 35 minutes until fish flakes and cheese star to brown.[/vc_column_text][/vc_column][/vc_row]

North River Brownie Pack

[vc_row][vc_column][vc_single_image image=”1028″ img_size=”large” alignment=”center”][vc_column_text]Powell’s Supermarket was delighted to host the North River Brownie Pack this week to discuss Safe Food Handling and help them earn their badge!

Carol O’Brien, of Powell’s Supermarket, demonstrated proper hand and food washing techniques, proper thawing and cooking, and the importance of temperatures.

Everyone enjoyed fresh fruit, visited the lobster tank, and even found the puppy![/vc_column_text][vc_single_image image=”1029″ img_size=”large” alignment=”center”][/vc_column][/vc_row]