Friday, August 29, 2014

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.
 
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Thursday, August 28, 2014

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
12   cup 
honey
12   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



Friday, August 22, 2014

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
 

Tuesday, August 19, 2014

Almond Poppy Seed Bread From Blendtec

Ingredients

3   large 
eggs
1   
apple, cored and quartered
13   c 
canola oil
12   c 
water
14   c 
almonds
1   c 
soy milk
112   tsp 
lemon juice
112   tsp 
almond extract
112   tsp 
vanilla extract
114   tsp 
granulated sugar
2   tsp 
baking powder
1   tsp 
baking soda
212   c 
all-purpose flour
3   tbsp 
poppy seeds
3   tbsp 
soy milk, optional
1   tsp 
almond extract, optional
112   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


Tuesday, August 12, 2014

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
12   tsp 
baking soda
34   tsp 
kosher salt
112   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

Friday, August 8, 2014

Publix Coupons Expires September 5th, 2014

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

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

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

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.