More shopping list and recipes for week of July 25th

Grocery List for Publix, Week of 07/21 - 07/28

Menu

Italian Sausage Chili
Mexican Stuffed Chicken Breasts
Vegetarian Penne

Notes

Baby

Baked Goods

Beer, Wine & Spirits

Beverages

Breakfast & Cereal

Canned Goods & Soups

• stewed tomato   ( 1 14.5 ounce can )
• tomato paste   ( 5 Tbsp )
• kidney beans   ( 1 cup )
• sweet red pepper   ( ¼ cup )

Condiments

• taco seasoning mix   ( 1.5 Tbsp )

Dairy

• butter, butter, butter   ( 10.0 Tbsp )
• cheddar cheese   ( ¼ cup )
  

   Look for Publix Chunk Cheese Assorted Varieties, 8-oz pkg. 2 FOR $5.00 (VALID THRU 07/28/2011)
• monterey jack cheese   ( 1 )
• heavy whipping cream   ( ¼ cup )
• sharp cheddar cheese   ( ¼ cup )

Deli

Floral

Frozen Foods

Grains, Pasta & Sides

• penne pasta   ( 2 cups )

Household

International & Ethnic Cuisine

Meat & Fish

• split chicken breast   ( 4 )
  

   Look for Split Chicken Breast With Ribs, Publix All-Natural, USDA Grade A $1.79 lb (Chicken Leg Quarters ... lb .99) (VALID THRU 07/28/2011)
• italian sausage   ( 1 link )
  

   Look for Publix Mild or Hot Italian Sausage Our Exclusive Recipe, Fresh Pork and Savory Spices $3.69 lb (VALID THRU 07/28/2011)

Personal Care & Pharmacy

Pets

Produce

• onion   ( 0.33 cup )
  

   Look for Simply Potatoes Shredded or Southwest Style Hash Browns, Diced Potatoes With Onion, Homestyle Slices, or Red Potato Wedges, 20-oz bag BUY 1 GET 1 FREE (VALID THRU 07/28/2011)
• garlic   ( 1 tsp )
• small onion   ( 1 )
• green onions   ( 1 Tbsp )
• celery rib   ( 1 )
• green chilies and green chilies   ( 4 Tbsp )
• small zucchini   ( 1 )
• green pepper   ( ¼ cup )
• fresh mushrooms   ( ½ cup )
• yellow squash   ( 1 )

Snack Foods

Spices & Baking

• salt and salt   ( ¾ tsp )
• pepper and pepper   ( ½ tsp )
• vegetable oil   ( 1 Tbsp )
  

   Look for Crisco Oil Assorted Varieties, 48-oz bot. 2 FOR $7.00 (VALID THRU 07/28/2011)
• chili powder   ( ¾ tsp )
• dried thyme   ( ¼ tsp )
• dried parsley flakes   ( ¼ tsp )
• all-purpose flour   ( 1 Tbsp )

Unknown

• cracker   ( 1 cup )

Italian Sausage Chili

     

please wait...

Average 4.6 (12 votes)

INGREDIENTS

• 1 celery rib, chopped
• 1 small onion, chopped
  Simply Potatoes Shredded or Southwest Style Hash Browns, Dic... (more)
• 1/4 (cup) chopped green pepper
• 1/4 (cup) chopped sweet red pepper
• 1 (tablespoon) vegetable oil
  Crisco Oil Assorted Varieties, 48-oz bot. 2 FOR $7.00
• 1 (link) Italian sausage link, casings removed
  Publix Mild or Hot Italian Sausage Our Exclusive Recipe, Fre... (more)
• 1 (14.5 ounce can) stewed tomatoes, undrained
  Publix Deli Fresh Mozzarella Cheese Ball Serve With Sliced T... (more)
• 1 (cup) canned kidney beans, rinsed and drained
• 1 (cup) water
• 5 (tablespoon) tomato paste
  Publix Deli Fresh Mozzarella Cheese Ball Serve With Sliced T... (more)
• 2 (tablespoon) chopped green chilies
• 3/4 (teaspoon) chili powder
• 1/4 (teaspoon) salt
• 1/4 (teaspoon) pepper
• 1/4 (cup) shredded Cheddar cheese
  Publix Chunk Cheese Assorted Varieties, 8-oz pkg. 2 FOR $5.00

• Servings: 2
• Ready: 55 minutes
• Prep: 15 minutes
• Cook: 40 minutes
• Wait: 0 minutes
• Spiciness: 2
• 6  items

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DIRECTIONS

1. 1In a small saucepan, saute the celery, onion and sweet peppers in oil until crisp-tender. Crumble the sausage into a skillet; cook over medium heat until meat is no longer pink; drain. Stir in the tomatoes, kidney beans, water, tomato paste, chilies, sauteed vegetables and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Sprinkle with cheese.

NUTRITION INFO

Servings Per Recipe 2

Amount Per Serving

Calories 653

Calories from Fat 216

% Daily Value *

Total Fat 24g	37%
Saturated Fat 8g	40%
Trans Fat 0g
Cholesterol 38mg	13%
Sodium 1274mg	53%
Total Carbohydrate 76g	25%
Dietary Fiber 28g	112%
Sugars 13g

Protein 37g

Vitamin A	42%
Vitamin C	131%
Calcium	36%
Iron	59%
Potassium 2114mg	60%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Nutritional data is provided by FatSecret.com and is an estimate.

Mexican Stuffed Chicken Breasts

     

please wait...

Average 4.1 (11 votes)

INGREDIENTS

• 4 split chicken breasts, boned
  Split Chicken Breast With Ribs, Publix All-Natural, USDA Gra... (more)
• 3 (tablespoon) butter, softened
• 1 grated monterey jack cheese
• 1/4 (cup) grated sharp Cheddar cheese
  Publix Chunk Cheese Assorted Varieties, 8-oz pkg. 2 FOR $5.00
• 1 (tablespoon) sliced green onions
  Simply Potatoes Shredded or Southwest Style Hash Browns, Dic... (more)
• 2 (tablespoon) chopped green chilies
• 1/4 (cup) butter, melted
• 1 (cup) crackers, crushed
• 1 1/2 (tablespoon) taco seasoning mix

• Servings: 0
• Ready: 40 minutes
• Prep: 10 minutes
• Cook: 30 minutes
• Wait: 0 minutes
• Spiciness: 2
• 3  items

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DIRECTIONS

1. 1Trim any fat and rib bones from breasts. Divide chicken breasts in half and pound until flattened. Combine butter with cheeses, chilies and onions. Place a portion of mixture at the end of each chicken breast and roll up, tucking in ends to completely enclose filling.
2. 2Preheat oven to 375 degrees F. Dip each roll in melted butter, then coat with mixture of cracker crumbs and taco seasoning. Arrange coated rolls in a baking dish. Bake for 30 minutes or until internal temperature reaches 165 degrees F.

NUTRITION INFO

Servings Per Recipe 0

Amount Per Serving

Calories 373

Calories from Fat 279

% Daily Value *

Total Fat 31g	48%
Saturated Fat 17g	85%
Trans Fat 0g
Cholesterol 83mg	28%
Sodium 446mg	19%
Total Carbohydrate 13g	4%
Dietary Fiber 1g	4%
Sugars 1g

Protein 10g

Vitamin A	20%
Vitamin C	5%
Calcium	28%
Iron	6%
Potassium 35mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Nutritional data is provided by FatSecret.com and is an estimate.

Vegetarian Penne

     

please wait...

Average 4.6 (39 votes)

INGREDIENTS

• 2 (cup) uncooked penne pasta
• 1/3 (cup) finely chopped onion
  Simply Potatoes Shredded or Southwest Style Hash Browns, Dic... (more)
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
• 1/2 (cup) sliced fresh mushrooms
  Portabella Mushrooms Sliced or Whole, 6-oz pkg. $2.69
• 1 (teaspoon) minced garlic
• 3 (tablespoon) butter
• 1 (tablespoon) all-purpose flour
• 1/2 (teaspoon) salt
• 1/4 (teaspoon) dried parsley flakes
• 1/4 (teaspoon) dried thyme
• 1/4 (teaspoon) pepper
• 1/4 (cup) heavy whipping cream

• Servings: 6
• Ready: 35 minutes
• Prep: 15 minutes
• Cook: 20 minutes
• Wait: 0 minutes
• Spiciness: 0
• 2  items

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DIRECTIONS

1. 1Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
2. 2In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

NUTRITION INFO

Servings Per Recipe 6

Amount Per Serving

Calories 108

Calories from Fat 63

% Daily Value *

Total Fat 7g	11%
Saturated Fat 4g	20%
Trans Fat 0g
Cholesterol 19mg	6%
Sodium 198mg	8%
Total Carbohydrate 10g	3%
Dietary Fiber 1g	4%
Sugars 1g

Protein 2g

Vitamin A	6%
Vitamin C	11%
Calcium	1%
Iron	3%
Potassium 120mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Nutritional data is provided by FatSecret.com and is an estimate.

Recipes for week of July 25th

Serving Size: 4 People  [A]   Bacon Wrapped Garlic Chicken [B]   Cabernet Garlic Tri-Tip [C]   Pork Chops Stuffed with Spinach, Feta and Pine Nuts [D]   Rosemary Pork Chops with Wild Rice | Cumin Carrots Each recipe and side is coded with an A,B,C,D or E that corresponds to the shopping list. If you're unable to make a particular dinner, simply cross off everything in the grocery list with that code. There is extra room under each category for you to write in your own ingredients. What You Need But May Already Have all purpose flour balsamic vinegar black pepper butter Cabernet Sauvignon canola oil coarse salt dried basil garlic, minced ginger, minced ground cumin olive oil cooking spray olive oil soy sauce (low sodium) sugar white wine vinegar Frozen 1 10-ounce package frozen chopped spinach C Meat, Fish, Poultry 12 bacon slices A 4 boneless pork chops D 4 boneless pork chops (1 1/2-inches thick)C 4 boneless, skinless chicken breasts A 1 1/2 pounds tri-tip roast (sirloin tip) B Produce 1 yellow onion C 1 1- pound bag baby carrots D 1 head garlic D 1 .66-ounce package fresh rosemary D Nuts 1/8 cup pine nuts C Cheese 4 ounces cream cheese A 1/4 cup crumbled feta cheese C Canned Goods/Sauce 2 14-ounce cans chicken broth C D Pasta/Rice 1 6-ounce box long grain and wild rice D

RECIPES FOR JULY 25 - 1 OF 4 [A] Bacon Wrapped Garlic Chicken   F  Prep time: 15 minutes 4 boneless, skinless chicken breasts 4 ounces cream cheese, softened 1 teaspoon garlic, minced 1 teaspoon dried basil 1/2 teaspoon black pepper 12 bacon slices per serving: 437 calories; 35 grams protein; 32 grams total fat; 0 grams fiber; 13 grams saturated fat; 1 gram carbohydrates; 130 mgs cholesterol; 537 mgs sodium [1] In a small bowl, combine the cream cheese, garlic, basil and pepper. [2] Cut each chicken breast into 3 strips. Top half of the chicken strips with a spoonful of the cream cheese mixture, then top with another chicken strip, to make a sandwich. Wrap 2 slices of bacon around each chicken breast strip. Individually wrap each chicken strip with plastic wrap. [3] Place chicken pieces into a freezer bag. Affix cooking label and place in the freezer. COOKING INSTRUCTIONS: Thaw. 1. In a large skillet, melt one tablespoon of butter over medium-low heat. Add chicken strips. Brown bacon on all sides using tongs to flip the pieces. 2. Reduce heat to low. Cover and cook chicken until no longer pink, about 15 minutes. Turn chicken pieces over occasionally as they cook.
RECIPES FOR JULY 25 - 2 OF 4 [B] Cabernet Garlic Tri-Tip   F  Prep time: 5 minutes  1 cup Cabernet Sauvignon 1/4 cup sugar 3 tablespoons soy sauce (low sodium) 2 teaspoons ginger, minced 1 teaspoon garlic, minced 1 1/2 pounds tri-tip roast (sirloin tip) per serving: 351 calories; 36 grams protein; 14 grams total fat; 0 grams fiber; 5 grams saturated fat; 15 grams carbohydrates; 109 mgs cholesterol: 762 mgs sodium [1] In a large resealable plastic bag, combine wine, sugar, soy sauce, ginger and garlic. Add tri-tip and turn to coat. Affix the cooking label and place flat in the freezer. COOKING INSTRUCTIONS: Thaw 1. Preheat grill to medium heat or heat broiler to high. 2. Lift meat from bag. Grill (or broil) meat until done, 20-30 minutes (thickest part of meat should register 125-130 degrees for medium). Transfer meat to a plate and let rest 5 to 10 minutes, tenting with foil to keep warm. 3. Slice meat thinly across the grain and serve.
RECIPES FOR JULY 25 - 3 OF 4 [C] Pork Chops Stuffed with Spinach, Feta and Pine Nuts   F  Prep time: 20 minutes 2 tablespoons canola oil, divided 1 yellow onion , chopped 1 teaspoon garlic, minced 2 tablespoons pine nuts 1 cup frozen chopped spinach, thawed and squeezed dry 1/4 cup crumbled feta cheese coarse salt and freshly ground pepper, to taste 4 boneless pork chops (1 1/2-inches thick) 1/2 cup chicken broth 2 tablespoons white wine vinegar olive oil cooking spray per serving: 328 calories; 36 grams protein; 17 grams total fat; 3 grams fiber; 4 grams saturated fat; 8 grams carbohydrates; 85 mgs cholesterol; 495 mgs sodium [1] Using a sharp knife, cut a pocket in the thickest part of the chop to make a pocket. Sprinkle the chops with salt and pepper. [2] In a medium skillet over medium heat, warm half of the oil. Add the onion, garlic and pine nuts and sauté until the vegetables are tender, about 5 minutes. Remove to a medium bowl. Add the spinach, cheese and season with salt and pepper. Stuff the pork chops with the spinach mixture. [3] In the skillet over medium-high heat, heat the remaining oil. Brown the pork chops about 5 minutes on each side, turning gently because of the stuffing. Remove to a plate. Add the broth and vinegar to the skillet and heat over medium heat for 2-3 minutes, scraping up any browned bits. Transfer the chops and broth to a baking dish, lightly coated with cooking spray. Let cool. [4] Cover tightly with foil, affix the cooking label and place flat in the freezer. COOKING INSTRUCTIONS: Thaw. 1. Preheat oven to 350 degrees. 2. Bake the pork chops until they are tender, about 30-35 minutes.
RECIPES FOR JULY 25 - 4 OF 4 [D] Rosemary Pork Chops with Wild Rice   Q  Prep and cook time: 30 minutes 1 6-ounce box long grain and wild rice 3 tablespoons all purpose flour 2 tablespoons fresh rosemary, chopped, more for garnish 1/2 teaspoon coarse salt 1/2 teaspoon black pepper 4 boneless pork chops 2 tablespoons butter 2 tablespoons olive oil 2 garlic clove(s), chopped 1 3/4 cups chicken broth 1/4 cup balsamic vinegar per serving: 467 calories; 25 grams protein; 20 grams total fat; 1 grams fiber; 7 grams saturated fat; 44 grams carbohydrates; 76 mgs cholesterol; 466 mgs sodium; 12 WW points plus [1] Cook rice according to package directions; keep warm. [2] Combine flour, rosemary, salt, and pepper. Dredge pork chops in flour mixture. [3] Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté one minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops. [4] Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish with extra rosemary sprigs.  [D] Cumin Carrots    Prep and cook time: 15 minutes 2 cups baby carrots 1 tablespoon butter 1/2 teaspoon ground cumin coarse salt and freshly ground pepper, to taste per serving: 112 calories; 0 grams protein; 12 grams total fat; 0 grams fiber; 7 grams saturated fat; 2 grams carbohydrates; 31 mgs cholesterol; 19 mgs sodium; 3 WW points plus [1] In a covered medium saucepan, cook the carrots in a small amount of boiling water for 7-9 minutes or until crisp-tender, drain in a colander [2] In the same pan, melt the butter and add the cumin. Stir for 30 seconds, add the cooked carrots and stir to coat. Sprinkle with salt and pepper and serve.

July 2011 Bacon Wrapped Garlic Chicken COOKING DIRECTIONS Thaw.  1. In a large skillet, melt one tablespoon of butter over medium-low heat. Add chicken strips. Brown bacon on all sides using tongs to flip the pieces.  2. Reduce heat to low. Cover and cook chicken until no longer pink, about 15 minutes. Turn chicken pieces over occasionally as they cook.  SIDE SELECTIONS Rice Pilaf, Steamed Asparagus

July 2011 Cabernet Garlic Tri-Tip COOKING DIRECTIONS THAW  1. Preheat grill to medium heat or heat broiler to high.  2. Lift meat from bag. Grill (or broil) meat until done, 20-30 minutes (thickest part of meat should register 125-130 degrees for medium). Transfer meat to a plate and let rest 5 to 10 minutes, tenting with foil to keep warm.  3. Slice meat thinly across the grain and serve.  SIDE SELECTIONS Baked Potatoes

July 2011 Pork Chops Stuffed with Spinach, Feta and Pine Nuts COOKING DIRECTIONS Thaw.  1. Preheat oven to 350 degrees.  2. Bake the pork chops until they are tender, about 30-35 minutes.  SIDE SELECTIONS Mashed Potatoes, Rice