Got a head start this week thanks to an early leak of the Publix ad :-)
Healthy Items on Sale this week courtesy of slickdeals.net Publix thread:
Flatout Bread, 11.2oz bag, BOGO $2.89
Matlaw’s Stuffed Clams, 7-11oz pkg, BOGO $3.99
Kraft or Seven Seas Dressing, 14-16oz bot, BOGO $3.27
Kraft Barbecue Sauce, 16.25-18oz bot, BOGO $1.69
Green Giant Canned Vegetables, 11-15.25oz can (Excluding Specialty Corn Varieties, Three Bean Salad, and Asparagus), BOGO $1.33
Back to Nature Granola, 7.5-13.5oz bag, BOGO $3.79
Bertolli Pasta Sauce, 15-24oz jar (Excluding Organic), BOGO $3.07
4C Bread Crumbs, or Japanese Style Panko Bread Crumbs, 8 or 15oz pkg, BOGO $1.59
Orville Redenbacher’s Gourmet Popping Corn, 12-19.8oz box, or 30oz jar, BOGO $5.07
Betty Crocker Fruit Snacks, or Sunkist, 4.5-8oz box, BOGO $2.83 (ok not the healthiest thing ever, but they're pretty low in pts+ and a nice treat after lunch)
$0.50/2 Betty Crocker Fruit Snacks 3/6/2011 SS Insert (exp 4/30/2011) $0.50/2 Betty Crocker Fruit Snacks 2/13/2011 GM Insert (exp 4/9/2011)
Weight Watchers Ice Cream Bars, or Ice Cream Sandwiches, Sundae Cones, or Frozen Yogurt Bars, 12-24oz pkg, BOGO $5.29 (Yay!!)
$1/1 WW Frozen Novelty WW weekly flier Mar. 13-19, 2011
Thomas’ English Muffins, 11-13oz pkg, BOGO $3.69
Yoplait Fiber One Yogurt, 4pk 4oz cup, BOGO $2.50
$0.50/1 Yoplait Fiber One Yogurt Multipack 2/13/2011 GM Insert (exp 4/9/2011)
Smart Balance Spread, 13 or 15oz or 2pk 7.5oz tub, or Spray 8oz bot (Excluding Organic), BOGO $3.59
$0.75/1 Smart Balance Cooking Oil or Spray 3/6/2011 SS Insert (exp 4/20/2011)
$1/2 Smart Balance Buttery Spreads 3/6/2011 SS Insert (exp 4/20/2011)
Smart Balance Buttery Spread or Smart Balance Milk $1/1 Print Zip -76017
Organic Valley Organic Milk, half-gal ctn., 2/$7
Kraft Chunk Cheese, or Shredded, Cracker Cut, or Cubes, 4.5-9.6oz pkg, 2/$4
$1/2 Kraft Natural Shredded Cheese 3/13/2011 SS Insert (exp 4/24/2011)
$1/2 Kraft Natural Shredded Cheese 3/13/2011 SS Insert (exp 4/24/2011)
Kraft American Cheese Singles, 12oz pkg, 2/$5
$0.55/1 Kraft Regular Singles 2/13/2011 SS Insert (exp 3/31/2011)
Liberte Mediterranee Yogurt, 6oz cup, 10/$8
Friendship Cottage Cheese or Sour Cream
$1/1 Friendship cottage cheese, sour cream, buttermilk, or farmer cheese 7.5 to 24 oz.
-$1/2 Friendship Cottage Cheese or Sour Cream 16 oz. blinkie (exp 3/31/2011)
-$.55/1 Friendship Item Rolling
Publix Deli BBQ Rotisserie Chicken, Cold $4.99, Hot $5.99
Boar’s Head Mesquite Turkey Breast, $7.79/lb
Kashi Cereal or Instant Oatmeal, 10.4-17.5oz box, or Granola Bars 6.7-8.4oz box, $2.99
MEAT
Whole or Half Boneless Pork Loin, $1.99/lb
Ground Sirloin, $3.99/lb
Sirloin Tip Roast, $3.69/lb
Boneless Pork Loin Chops, $3.49/lb
Boneless Pork Loin Chops Thin Sliced, $3.79/lb
7-Bone Chuck Roast, $3.49/lb
7-Bone Chuck Steaks, $3.79/lb
Whole Chicken, $1.19/lb
Publix GreenWise Market Whole Chicken, $1.99/lb
Boneless Top Sirloin Steaks, $4.99/lb
Top Sirloin Fillets, $5.99/lb
Perdue Fit & Easy Chicken Breast, $2.99/lb
Hormel Black Label Bacon, 16oz pkg, or Center-Cut 12 oz pkg, $3.99
Oscar Mayer Deli Fresh Shaved Meats, 7-9oz pkg, 3/$10
PRODUCE
Apio Eat Smart Vegetables, 10-12oz pkg, 3/$5
Florida Strawberries, 16oz pkg 3/$5 (32oz pkg $3.29)
Cantaloupes, 2/$3
Florida Tangerines, 5/$1
White Seedless Grapes, $1.69/lb
Green Beans or Yellow or Zucchini Squash, $1.29/lb
Asparagus, $2.99/lb
Publix White Mushrooms, Whole or Sliced, 8oz pkg, 2/$3
Del Monte Golden Ripe Pineapple, $2.99
Bartlett Pears, $1.29/lb
Red Delicious or Royal Gala Apples, $1.49/lb
Tropicana Pure Premium Orange Juice , or Ruby Red Grapefruit, 59oz ctn., 2/$6
$1/1 or $1/2 Tropicana Pure Premium 3/6/2011 RP Insert (exp 4/30/2011)
SEAFOOD
Medium Florida Pink Shrimp, 41-50/lb, $6.99/lb
Fresh Salmon Fillets, $9.99/lb
Redbone Alley Seafood Aioli’s, 10oz bot, $2.99
Fresh Yellowfin Tuna Select Cuts, 5.6oz minimum, $7.99
Publix Seafood Soups, 10oz tub, 2/$7
Meal Ideas ( * indicates sale item)
Breakfast
Lots of ways to use english muffins! Make a breakfast sandwich with 1 egg and turkey or canadian bacon, or top with PB and apple slices. Or click HERE for a whole list of recipes from Thomas on WW.com!
Kashi Cereal or Cereal Bars*
Carrot-Pineapple Smoothie (1 serving) - 4 Pts+
- Blend 3/4 cup pineapple*, 1/2 cup ice, 1/3 cup fresh orange juice*, 1/4 cup chopped carrots, and 1/2 banana
Breakfast Banana Splits (from Clean Eating Mar 2011)
- Peel & cut a banana in half lengthwise, top with cottage cheese*, strawberry jam, chopped peanuts, and a pinch of salt.
Tex-Mex Morning Pizzas (from Clean Eating Mar 2011) - 4 servings - 7 Pts+ per serving
Ingredients:
- 4 whole grain English Muffins*
- 1.5 cups cooked or low sodium canned pinto beans, drained and rinsed
- 3/4 cup fresh low-sodium tomato salsa, divided
- 2 tbsp chopped fresh cilantro
- 1/2 tsp ground cumin
- 1/2 tsp ground chile powder
- 4 oz low fat shredded cheddar cheese*
Instructions:
- Arrange broiler rack on highest position in oven and turn broiler on
- Lightly toast english muffins in toaster oven or toaster
- In a medium bowl, combine beans, 1/4 cup salsa, cilantro, cumin, and chile powder. Gently mash mixture with a potato masher or fork until it is chunky yet sticks together. Divide mixture into 4 equal portions.
- Spread half of each portion of bean mixture over inside of each english muffin half. Place hlaves, bean side up, on a foil-lined baking sheet and top with cheese, divided evenly. Broil 3 to 4 min or until cheese bubbles. Serve each pizza half with 1 tbsp salsa.
Lunch
Some sandwich ideas from Whole Living 4/2011:
- Fresh ricotta, strawberries*, honey and black pepper on whole grain english muffin*
- Rotisserie chicken*, feta, avocado (last week), mache, and kalmamata olives on whole grain bread
Turkey, Ranch, & Cheese wrap - see recipe HERE - uses flatout bread, boar's head turkey, and kraft cheese, serve with fruit and fiber one yogurt
Steak and Potato Salad - 4 servings - 10 Pts+ per serving
Ingredients:
- 1.5 lbs small potatoes, halved (red potatoes from last week?)*
- 2 tbsp olive oil
- salt & pepper
- 1 lb sirloin steak*
- 1 heart romaine lettuce, chopped (~ 3 cups)
- 5 oz baby arugula
- 2 tbsp fresh lemon juice
Instructions:
- Preheat oven to 450 deg F. On a rimmed baking sheet, toss potatoes with 2 tsp oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large skillet, heat 1 tsp oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and med-rare, 3-5 min per side (reduce heat if skillet begins to scorch). Transfer to a cutting board, let rest for 5 min, then thinly slice against the grain.
- In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 tbsp oil and toss to combine. Top salad with steak and parmesan and serve with lemon wedges.
Dinner
Roasted Chicken with Cauliflower and Chickpeas - Serves 4
Ingredients:
- 1 whole chicken (3.5 - 4 lbs), rinsed, pat dry, and cut into 8 pieces*
- salt & pepper
- 1 pint grape or cherry tomatoes
- 1 small head cauliflower, cored and cut into 2 inch florets
- 1 large red onion, cut into wedges
- 1 can (15.5 oz) chickpeas, rinsed and drained
Instructions:
- Place a rimmed baking sheet in oven and preheat to 450 deg, with racks in upper and middle thirds. Season chicken with salt and pepper. Carefully remove sheet from oven and arrange chicken, skin side up, in a single layer. Roast on upper rack, 20 min.
- Remove chicken from oven and (with tongs) transfer to another rimmed baking sheet along with tomatoes. Add cauliflower, onion, and chickpeas to drippings on first sheet and toss to combine; season with salt and pepper. Roast chicken on upper rack and vegetables on middle rack until chicken is golden and cooked through and cauliflower is tender when pierced with a knife, about 30 min. Remove skin from chicken to reduce pts+ value, transfer chicken and vegetables to a serving plate and serve immediately.
Alternatively, try Sweet and Spice Roast Chicken on page 64 of WW Just 5 Cookbook.
And on the side...
Asparagus and Green Beans with Chilli-Orange Oil - 8 servings - 2 Pts+ per serving
Ingredients:
- 3 tbsp extra virgin olive oil
- 3 wide strips orange zest, plus 2 tbsp orange juice*
- 1/4 tsp red pepper flakes
- salt & pepper
- 2 bunches asparagus*
- 1 lb green beans, trimmed, cut into 2 in lengths*
- 1/2 cup tightly packed fresh basil leaves
Instructions:
- In a small saucepan, bring oil, orange zest, and red-pepper flakes to a simmer over med-high and cook 3 min. Remove chili-orange oil from heat and set aside. Can refrigerate cooled oil in an airtight container for 3 days.
- Working in 2 batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, 3 min. Transfer to a colander and rinse with cool water to stop the cooking.
- In a large skillet, heat 1 tbsp chili-orange oil over high. Add half the veggies and cook, stirring often, until warmed through and tender, ~3 min. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tbsp oil and remaining veggies and basil. Drizzle with remaining oil and orange juice and serve immediately.
- Note: Veggies can be cooked a day ahead. Cover and refrigerate on a paper towel-lined baking sheet.
Nena's Papas Rellenas - see recipe HERE - 6 Pts+ for 3 (must log in to see recipe but subscription to magazine not required)
- Bake instead of fry, use ground sirloin instead of 90% lean beef
- On sale items include ground sirloin and bread crumbs. Check stockpile for tomato sauce.
Smoky Pan-Grilled Pork Chops - see recipe HERE Almost Classic Pork Fried Rice - see recipe HERE - 4 servings - 10 Pts+ per serving - Uses boneless pork loin chops, minute brown rice (yellow adv buy)
-$1 off Truvia natural sweetener, 40 or 80 ct or 9.8 oz PRINTABLE 
-$1 off Truvia product (Publix coupon), RP 3/20 
Porterhouse or T-Bone Steak, $6.99/lb
