Œl,t |Jin tlanò ffibserber____________________ April 22.2009
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F ood
LOW FAT
Recipes
Safeway
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Garlic Cheese Biscuits
T H IS W E E K E N D ...
R edeem your
big
Ingredients
• 2 cups reduced fax baking mix
• 2/3 cup skim milk
• Vi cup shredded reduced fat Cheddar
C heese
• Vi tsp garlic pow der
• B u tte r f la v o r e d n o n s tic k c o o k in g
spray(optional)
P ow er Pum p
R e w a rd s b e fo r e
th e y e x p ire
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5
SATURDAY &
S U N D A Y ONLY
o n 6 /2 0 /0 9
Directions
1. H eatovento450°F. Mix baking mix, milk,
cheese and garlic pow der to make soft dough. Beat vigorously 30 seconds.
2. D rop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 m inutes or until golden brown. Spray w arm biscuits with cooking spray
before rem oving from cookie sheet. Serve warm. M akes 10 to 12 biscuits
HOUR
Four cheese Vegetable Lasagna
Ingredients
• 8 lasagna noodles
• 1 cup carrots, thinly sliced
• 2/3 cup green onions, sliced
• 1/3 c u p b e ll p e p p e r,
chopped
• 2 cloves garlic minced
• 1/3 cup all-purpose flour
• 2 cups m ilk 2% low fat
• 1/3 cup Parm esan cheese
grated
• 1/6 tsp salt
• 1/6 tsp pepper
• 6-2/3 oz frozen spinach, thawed
• 1 1/3 tsp vegetable oil cooking spray
• 1 1/3 cups broccoli, chopped
• 1 cup cottage cheese, low fat, drained, squeezed dry
• 2-3 cup m ozzarella cheese, part skim milk
• 1/3 Swiss cheese, shredded
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D irections
1. Cook lasagna noodles, om itting salt and fat. D rain; set aside. Preheat oven to 375
degrees F.
C ook broccoli, carrot, onions, bell pepper, and garlic in a D utch oven coated with cooking
spray over m edium high heat. Sauté 7 m inutes; set aside.
2. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended.
Bring to a boil over m edium high heat. Cook 5 m inutes or until thick, stirring constantly.
Add half o f the Parm esan cheese, salt, and pepper; cook 1 minute, stirring constantly.
Rem ove from heat, stir in spinach. Reserve 1/2 cup o f spinach m ixture for top layer of
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casserole and set aside.
3. C om bine cottage, m ozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach
m ixture in the bottom o f a 13 x 9 inch baking dish coated with cooking spray. Arrange 4
lasagna noodles over spinach mixture in dish; top with h alf o f cottage cheese mixture,
half o f broccoli mixture, and half o f remaining spinach mixture. Repeat layers, ending with
noodles. Spread reserved 1 /2 cup spinach mixture over noodles. Sprinkle with rem aining
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Parmesan mixture.
4. C over and bake for 35 m inutes. Servings: 9
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Chicken &
Broccoli
Fettuccine
Alfredo
Ingredients
• 12 oz fettuccine
• 1 lb fat free chicken tenders
• 1 *4 cups chopped onions
•2 1 /2 cups sliced m ushroom s
• 13 Vi oz can fat free chicken broth
• 1 cup fat free cream
• 20 ox frozen broccoli florets
• 1 tsp w hite pepper
due m m
D irections
1. Prepare fettuccine according to package directions; drain and keep warm. Lightly spray
a large non-stick skillet w ith non-fat cooking spray and heat over m edium high heat.
2. A dd chicken tenders and cook until chicken is no longer pink and is cooked through;
rem ove chicken from skillet and set aside.
3. Lightly respray skillet, sauté onions until soft and transparent, about 5 m inutes. Add
m ushroom s and continue cooking until m ushroom s are tender.
4. Stir in chicken broth and cream cheese; heat over m edium high heat until mixture almost
com es to a boil and thickens.
5. A dd chicken, broccoli, and pepper to skillet; cook over m edium heat until heated
through. T oss with fettuccine and serve im m ediately.
Cl UB P R IC t
C IU B P R IC t
Safeway
Refracto*
neu
naive Water
„dici
Yoplait Yogurt
24-pdCk, 16.3-02.
4 to 6-02.
Selected varieties
SAVE up Io $2.00 on 10
dub Price: $3.33«.
Plus deposit in Oregon.
SAVE up to $6 48 on 3
Low-fat
Blueberry
Muffins
Ingredients
• 1 Vt cups all-purpose
flour
• 2 tsp baking pow der
• Vi tsp salt
• 2 eggs
• '/icu p skim milk
• 2 T bsp vegetable oil
• Vi tsp vanilla extract
• 1 cup frozen blueberries, thaw ed and juices reserved
D irections
1. C om bine the flour, baking pow der, and salt in a m ixing bowl. In a separate bowl, beat
together the eggs, milk, oil, vanilla, and about 1/2 cup o f the reserved blueberry juice.
2. Add this m ixture along with the blueberries to the dry ingredients and mix until
thoroughly com bined. Fill m uffin tins about 2/3 full with the batter and bake in a preheated
400F oven for 20 to 25 m inutes. M akes 12 muffins.
Tide Laundry
Detergent
134 to 142-«. Powder
or 100-oz. 2 j liquid
Selected varieties
SAVE up Io $550
Get 2 FREE boxes of Safeway Pasta
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