Italian Days at Publix are back! That means *tons* of products used for italian meals are on sale right now. Also, there's a coupon for $5 off 20 italian days products HERE. The only thing that's not on sale (sadly) is whole wheat pasta, just the regular stuff. In other news I am trying to broaden my horizon of recipes. Skinny Taste and WW.com are still my main resources, but I've also got the WW New Complete Cookbook w/ pts+, the Ready, set, go cookbook, the Just 5 cookbook, and Everyday Food (the Jan light issue has some good stuff!) I want to try and use more often. So here's what I came up with this week... please see iheartpublix.com for links to all coupons!
Breakfast
PomBerry Banana Smoothie (Blend 1 peeled orange, 1 cup frozen berries, 1 banana, and 1 cup POM)
Lunch
- Navel oranges - $0.99/lb
- POM juice - $1.50 with coupon HERE
- Egg Beaters - $0.97 with cpn
- Green Giant frozen spinach - as low as free with cpn
- Sargento Ricotta Cheese - $2 w/ cpn
- Crisco Olive Oil - $2.25 w/ cpn
- Sweet Onions - $0.99/lb
- Egg Beaters - $0.97 with cpn
- Baby Portabella Mushrooms, 8 oz - $1.69
Progresso Soup with crackers (or bread) and fruit
- Progresso Soup - $0.65/ can with coupons & BOGO
- Lance crackers - $2/box
- Publix italian bread - $2.29
- Grapes - $1.69/lb
- Navel Oranges - $0.99/lb
- Ronzoni Pasta - $0.19/box (or use whole wheat)
- Jennie-O Turkey Store Ground Turkey, 20 oz - $2.99
- Green Giant Frozen spinach - as low as free with IP cpn
- Progresso Breadcrumbs - $0.75 with Publix cpn ($1/4)
- Crisco Olive Oil - $2.25 w/ cpn
- Sweet Onions - $0.99/lb
- Hunt's Tomatoes - $0.32/can w/ Publix & newspaper cpns
- Boca or Morningstar Farms meatless chicken patties - $1 off cpns floating around Publix & Kroger stores, or use from stockpile
- Bertolli Pasta Sauce - $0.79/jar with coupons
- Sorrento Mozzarella Cheese - $1.50 with coupons
- Publix Italian Bread - $2.29 (or any bun/whole wheat bread)
- Ronzoni Pasta - $0.19/box (or use whole wheat)
- Strawberries - $3
- Cantaloupes - $1.50
- White or Red Grapes - $1.69/lb
- Navel Oranges - $0.99/lb
Stuffed Peppers - see pg 141 of WW New Complete Ckbk
- Lean Ground Beef $3.99/lb
- Green giant frozen green peas - free w/ cpn
- Publix Parmesan Cheese - $3
- Hunt's Tomato Paste - $0.67/can
- Hunt's Tomato Sauce - $0.33/can
- Sweet Onions - $0.99/lb
- Red, Yellow, or Orange Bell Peppers, $2.49/lb
- Florida Green Bell Peppers, $1.49/lb
- Lean Ground Beef $3.99/lb
- Crisco Olive Oil - $2.25 w/ cpn
- Sweet Onions - $0.99/lb
- Hunt's Tomatoes - $0.32/can w/ Publix & news cpns
- Hunt's Tomato Paste - $0.67/can
- Crisco Olive Oil - $2.25 w/ cpn
- Bantry Bay Mussels, 16 oz pkg - $2.50
- Extra Large White Shrimp, 21 to 25 per pound - $6.99/lb
- Bantry Bay Mussels, 16 oz pkg - $2.50
- Crisco Olive Oil - $2.25 w/ cpn
- Hunt's Tomatoes - $0.32/can w/ Publix & news cpns
- Progresso Chicken Broth - $1.05/can w/ Publix cpn
- Beef & Ricotta Lasagna - see pg 48 of WW Just 5 CkbkLean Ground Beef - $3.99/lb
- Bertoli Marinara - $0.79/jar w/ cpn
- Sargento Ricotta Cheese - $2 w/ cpn
- Sorrento Mozzarella Cheese - $1.50 w/ cpns
- WW Frozen Novelties - $1/1 from coupons.com
- Leftover chocolates from Valentine's Day (perfectly fine in moderation!)
Recipes:
Spinach, Onion, and Ricotta Frittata
Serves 6
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, thinly sliced (1 cup)
- 2 cups frozen spinach from two 10-oz pkgs, thawed and squeezed
- coarse salt and ground pepper
- 2 cups egg beaters
- 1/2 cup part-skim ricotta
- Preheat oven to 425 deg F. In a 10-in ovenproof nonstick skillet, heat oil over medium-high. Add spinach and onion, season with salt and pepper, and cook for about 5 minutes
- Add egg beaters and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature
Ingredients (for the meatballs):
- 1 lb ground pork
- 1 lb ground white meat turkey
- 2 pkgs 10-oz frozen spinach, thawed and squeezed dry
- 1/3 cup plain dried breadcrumbs
- 2 large egg whites
- 3/4 tsp dried oregano
- coarse salt and ground pepper
- nonstick cooking spray
- 2 tsp extra virgin olive oil
- 1 small yellow onion, diced small
- 2 garlic cloves, roughly chopped
- 2 cans (28 oz each) crushed tomatoes
- 1/4 cup Sriracha sauce (hot sauce w/ rooster on the bottle)
- 1 lb spaghetti or other long pasta
- 1/2 cup fresh parsley leaves, roughly chopped, for serving
- Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1.5 tsp salt, and 1/2 tsp pepper in a large bowl. With your hands, mix to combine; roll into 40 one inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.
- In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 min. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 min. To store, let cool then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.
- In a large pot of boiling salted walter, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.
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