Shepherd's Pie Skillet From Publix

Shepherd’s Pie Skillet

SERVINGS:6  |  PREP TIME: 13 Minutes COOK TIME: 17 Minutes  INGREDIENTS   1     lb. lean (at least 80%) ground beef Hot water and milk called for on Hamburger Helper® box 1     box Hamburger Helper® Salisbury 1½  cups Green Giant® frozen mixed vegetables, thawed Betty Crocker® Potato Buds® mashed potatoes (dry) for         6 servings Water, milk and butter called for on mashed potatoes box for         6 servings ¼    cup shredded Cheddar cheese (1 oz.) Chopped fresh parsley   DIRECTIONS   1. In 10-inch skillet, cook beef over medium-high heat 5 to      7 minutes, stirring frequently, until brown; drain. Stir in hot      water, milk, sauce mix and uncooked pasta (from      Hamburger Helper® box) and thawed vegetables. Heat to      boiling, stirring occasionally. 2. Reduce heat; cover and simmer about 10 minutes, stirring      occasionally, until pasta and vegetables are tender.      Remove from heat. 3. Meanwhile, make potatoes as directed on box for 6 servings.     Spoon and gently spread mashed potatoes over pasta     mixture. Sprinkle with cheese. Cover; let stand about      5 minutes or until cheese is melted. Sprinkle with parsley.

Peach Butter From Blendtec

Preserve the tastes of summer to enjoy any time of the year with this easy, homemade peach butter. Spread it on toast or drizzle over your favorite plain yogurt or ice cream.

Ingredients

3   lbs 

peaches, peeled and pitted

1   tsp 

ground cinnamon

1⁄2   cup 

honey

1⁄2   cup 

granulated sugar

1   tsp 

vanilla extract

INSTRUCTIONS

Working in two batches, add half of the peaches to WildSide jar and secure lid. Select "Speed 3" and blend for 15 seconds, then stop.

Add peach puree and remaining ingredients to medium saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes or until peach butter holds shape on a spoon.

Pour hot peach butter into clean ½ pint jars, leaving 1/2-inch head space. Wipe top of jar with clean cloth to remove any peach butter remains. Place lid on jar and screw ring to jar. Makes six 1/2 pint jars.

Peach butter can be stored in the refrigerator for up to 3 weeks, in the freezer up to 3 months, or processed in a water bath canner and stored on the shelf up to one year. If using a water bath canner to process the peach butter, prepare canning lids by placing in boiling water for a few minutes, then place lid on jar followed by canning ring.

NUTRITIONAL INFORMATION

• Servings 95.0
 
• Sodium 0 mg
• Serving Size 1 tbsp
 
• Carbohydrates 4 g
• Calories 15
 
• Fiber 0 g
• Fat 0 g
 
• Sugar 3.5 g
• Saturated Fat 0 g
 
• Protein 0 g
• Cholesterol 0 mg

Luscious Rosa Lasagna Recipe From Publix

Luscious Rosa Lasagna

SERVINGS: 8   |  PREP TIME: 10 Minutes COOK TIME: 70 Minutes  INGREDIENTS   2     containers (15 oz. ea.) ricotta cheese 2     cups shredded mozzarella cheese ½    cup grated Parmesan cheese 2     eggs 1     jar Bertolli® Tomato & Basil Sauce 1     jar Bertolli® Alfredo Sauce 12   uncooked lasagna noodles   DIRECTIONS   1. Preheat oven to 375°F. Combine ricotta cheese, mozzarella      cheese, ¼ cup Parmesan cheese and eggs in large bowl;      set aside. 2. Combine sauces in medium bowl. 3. Spread 1 cup sauce mixture in 13x9-inch baking dish.      Layer 4 uncooked lasagna noodles, then 1 cup sauce      mixture and ½ of the ricotta mixture; repeat. Top with      remaining 4 noodles, then sauce mixture and remaining      ¼ cup Parmesan cheese. 4. Cover with aluminum foil and bake 1 hour. Remove foil      and bake 10 minutes. Let stand 10 minutes before serving. Tip: Evenly divide 1 lb. cooked ground beef or 4 cups  roasted vegetables between the cheese layers

Almond Poppy Seed Bread From Blendtec

Ingredients

3   large 

eggs

1   

apple, cored and quartered

1⁄3   c 

canola oil

1⁄2   c 

water

1⁄4   c 

almonds

1   c 

soy milk

11⁄2   tsp 

lemon juice

11⁄2   tsp 

almond extract

11⁄2   tsp 

vanilla extract

11⁄4   tsp 

granulated sugar

2   tsp 

baking powder

1   tsp 

baking soda

21⁄2   c 

all-purpose flour

3   tbsp 

poppy seeds

3   tbsp 

soy milk, optional

1   tsp 

almond extract, optional

11⁄2   c 

powdered sugar, optional

2   tbsp 

almonds, sliced, optional

INSTRUCTIONS

Preheat oven to 350°F.

To prepare the batter: Add eggs, apple, canola oil, water, and ¼ cup almonds to WildSide jar and secure lid. Select "Whole Juice." Add 1 cup soy milk, lemon juice, 1½ tsp almond extract, vanilla extract, and sugar to jar and secure lid. Press "Pulse" 3-4 times. Add baking soda, baking powder, and flour to jar and secure lid. Select "Batters." Add poppy seeds to jar and secure lid. Press "Pulse" 1-2 times. 

Pour batter into two greased 8"x 4" loaf pans. Bake for 40-50 minutes or until wooden toothpick inserted comes out clean. Let cool.

To prepare glaze (optional): Add 3 tbsp soy milk, 1 tsp almond extract, and powdered sugar to clean WildSide jar and secure lid. Select "Batters" and pour over cooled bread. Sprinkle sliced almonds on top.  

NUTRITIONAL INFORMATION

• Servings 20.0
 
• Sodium 115 mg
• Serving Size 1 slice
 
• Carbohydrates 36.5 g
• Calories 210
 
• Fiber 1 g
• Fat 6 g
 
• Sugar 23 g
• Saturated Fat 0.5 g
 
• Protein 3.5 g
• Cholesterol 30 mg

Fresh Breaded Pork Chops

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Best Ever Juicy Burger From Publix

Best Ever Juicy Burger

SERVINGS:8  |  PREP TIME: 10 Minutes COOK TIME: 10 Minutes  INGREDIENTS   ½    cup Hellmann's® Real Mayonnaise or        Hellmann's® with Olive Oil 2     lbs. ground beef or ground turkey ½    cup plain dry bread crumbs 1     envelope Lipton® Recipe Secrets® Onion Soup Mix 8     hamburger buns   DIRECTIONS   1. Combine Hellmann's or Best Foods Real Mayonnaise with     ground beef, bread crumbs and Soup Mix in large bowl; shape     into 8 patties. Grill or broil until done. 2. Arrange burgers on buns. TIP: For a delicious creamy barbecue sauce topping, combine cup BBQ sauce with 1/2 cup Hellmann's® Real Mayonnaise.  Spoon on juicy burgers and enjoy! We actually go to many of these food tastings at Publix and the foods are very good.

Garlic Cheddar Biscuits From Blendtec

Enjoy a taste of the South with these biscuits and their hearty flavors of cheddar and garlic.

Ingredients

1   cup 

all-purpose flour

1   cup 

whole wheat flour

2   tsp 

baking powder

1⁄2   tsp 

baking soda

3⁄4   tsp 

kosher salt

11⁄2   tsp 

garlic powder

5   tbsp 

butter, cut in fourths

1   cup 

low-fat buttermilk, divided

3   oz 

shredded cheddar cheese

1   tbsp 

dried parsley, optional

INSTRUCTIONS

Preheat over to 450°F.

Add the first seven ingredients to WildSide jar and secure lid. Press "Pulse" 3-4 times to sift dry ingredients. Remove clear vented gripper lid insert, add butter, replace insert and press "Pulse" 8-10 times until butter resembles a coarse meal. Add ½ cup buttermilk through vent opening and press "Pulse" 6-8 times. Add other ½ cup buttermilk and cheese through vent opening and press "Pulse" 6-8 times until dry ingredients are just incorporated. Use Spoonula or spatula to scrape sides of WildSide jar, then dump biscuit dough onto floured surface.

With floured hands, pat down dough to approximately 1-inch thick. Use floured biscuit cutter or cookie cutter to cut dough into rounds. Continue patting dough scraps together and cut out remaining biscuits.

Place on cookie sheet and bake for 12-14 minutes. 

NUTRITIONAL INFORMATION

• Servings 14.0
 
• Sodium 275 mg
• Serving Size 1 biscuit
 
• Carbohydrates 14 g
• Calories 130
 
• Fiber 1.5 g
• Fat 6.5 g
 
• Sugar 1 g
• Saturated Fat 4 g
 
• Protein 4.5 g
• Cholesterol 20 mg

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Publix Coupons Expires September 5th, 2014

$2.00 Off_________________________ any Two (2) Nature Valley® Breakfast Biscuits Valid Through 9/4/14

$2.00 Off_________________________ any Two (2) MAGNUM® or FRUTTARE® products Valid Through 9/4/14 $2.00 Off_________________________ any Two (2) Campbell’s® Slow Kettle® Style Soups Valid Through 9/4/14 55¢ Off_________________________ any One (1) Betty Crocker® Bac-Os® Valid Through 9/4/14

$1.00 Off_________________________ any One (1) Bertolli® Pasta Sauce product Valid Through 9/4/14 $1.00 Off_________________________ any One (1) Campbell’s® Gourmet Bisque soup Valid Through 9/4/14 $1.00 Off_________________________ any Two (2) Betty Crocker® Suddenly Pasta Salad® Valid Through 9/4/14 $1.00 Off_________________________ any Two (2) Lipton® Recipe Secrets® Valid Through 9/4/14 $2.00 Off_________________________ any Two (2) Campbell’s® Skillet or Slow Cooker Sauces Valid Through 9/4/14 $1.00 Off_________________________ any Four (4) Betty Crocker® Potatoes Valid Through 9/4/14 $1.00 Off_________________________ any Two (2) Swanson® Broths, 26 oz. or larger Valid Through 9/4/14 $1.50 Off_________________________ any One (1) Breyers® Gelato product Valid Through 9/4/14

Coupons redeemable only at Publix®.   This set of coupons is valid through September 4, 2014. You will receive your next set of coupons on September 5, 2014.

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Mixed Greens and Fruit Salad with Warm Onion Vinaigrette

SERVINGS: 8   |  PREP TIME: 10 Minutes COOK TIME: 15 Minutes  INGREDIENTS   3     tablespoons olive oil ¼    cup finely chopped sweet onion or shallots 1     cup Swanson® Chicken Broth (Regular, Natural Goodness®        or Certified Organic) 2     tablespoons balsamic vinegar ¼    cup packed brown sugar 1     tablespoon coarse-grain Dijon-style mustard 2     bags (5 to 8 ounces each) mixed salad greens 2     ripe pears or apples, thinly sliced (about 2 cups) ½    cup dried cherries or cranberries ¼    cup pecans, toasted Crumbled blue cheese (optional)   DIRECTIONS   1. Heat 1 tablespoon of the oil in a 2-quart saucepan over      medium heat. Add the onion and cook for 3 minutes or      until it's tender. 2. Stir the broth, vinegar, brown sugar and mustard in the     saucepan and heat to a boil. Cook for 5 minutes or until the     mixture is slightly reduced. Remove the saucepan from     the heat. Beat the remaining oil into the broth mixture with a     fork or whisk. 3. Toss the salad greens with ½ cup dressing in a large bowl.     Arrange the greens on a serving platter. Top with the pears,     cherries, pecans and cheese, if desired. Serve with the     remaining dressing.

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