Page 20
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(Observer
Healthy Recipes
January 20. 2010
■ i
SAFEWAY □
Recipes by:
www.eatingwell.com
Ingredients for life..
Grilled Chicken with
Chipotle-Orange Glaze
ONLY
SATURDAY &
SUNDAY ONLY!
Ingredients
• 1 1/2 teaspoons balsamic vinegar
• 1 teaspoon molasses
• 1/2 teaspoon Dijon mustard
• 1.5 teaspoons finely chopped
chipotle chiles in adobo sauce, (see
Note)
• 1 tablespoon orange juice concentrate, thawed
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 1/8 teaspoon salt
Directions
1. Preheat grill or broiler to high. Lightly oil the rack.
2. Whisk orange juice concentrate, chiles, vinegar, molasses and
mustard in a small bowl.
3. Sprinkle chicken with salt. Grill or broil thechicken for 2 minutes.
Turn the chicken, brush with the chipotle-orange glaze, and cook,
brushing occasionally with more of the glaze, 4 minutes more.
Turn the chicken again, brush with the glaze, and cook until no
longer pink in the middle, 2 to 5 minutes more.
Chili-Rubbed Steaks & Pan Salsa
Ingredients
• 8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat
and cut into 2 portions
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt, di­
vided
• 1 teaspoon extra-virgin olive oil
• 2 plum tomatoes, diced
• 2 teaspoons lime juice
• 1 tablespoon chopped fresh /
cilantro
Preparation
1. Sprinkle both sides of steak with chili powder and 1/4 teaspoon
salt. Heat oil in a medium skillet over medium-high heat. Add the
steaks and cook, turning once, 1 to 2 minutes per side for medium-
rare. Transfer the steaks to a plate, cover with foil and let rest while
you make the salsa.
2. Add tomatoes, lime juice and the remaining 1/4 teaspoon salt
to the pan and cook, stirring often, until the tomatoes soften,
about 3 minutes. Remove from heat, stir in cilantro and any
accumulated juices from the steaks. Serve the steaks topped with
the salsa.
Grilled Dark Chocolate Sandwich
Ingredients
•
•
•
•
•
•
1/4 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
11/2 tablespoons butter, softened
8 slices thin whole-wheat or white sandwich bread
3 tablespoons bittersweet or semisweet chocolate chips
2 tablespoons chopped toasted hazelnuts, (optional
Preparation
1. Heat evaporated milk just
until boiling. Addchocolate,
let stand for 1 minute, then
whisk until smooth. Let cool
slightly.
2. Spread butter on one side
of each slice of bread. Divide
the chocolate mixture on the
unbuttered side of 4 slices,
leaving a little border. Press
chocolate chips and nuts, if using, into the chocolate. Cover with
the remaining slices of bread, buttered-side up, and press lightly.
3. Cook the sandwiches in a large nonstick skillet over medium-
high heat for 1 to 2 minutes. Turn over, press with a spatula, and
cook until nicely browned and the chocolate is barely melted, 30
seconds to 1 minute. Serve warm.
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JANUARY
WE'VE GOT GREAT
CLUB CARD SPECIALS
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riGes in this ad aie effective C AM Wednesday January 20 thru Fuesday. January 26.2010. in all Saleway stores in Oregon (except Milton-Ereewateri and S W
Washington stores serving Wahkiakum. Cowlitz. Clark Skamania and KHckitat Counties Items offered for sale are not available to other dealers or wholesalers
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ephedrine pseudoephedrine or phenylpropanolamine limited Py law Quantity rights reserved SOME ADVERTISING ITEMS MAY NOT
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January 26th AU LIMITS ARE
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coupons may be used on purchased items only — not on tree items. Limit one coupon per purchased item. Customer will be responsible for tax and deposits
as required by law on the purchased and free items No liquor sales In excess ol 52 gallons. No liquor sales lor resale Liquor sales al licensed Safeway stores
only. © 2 0 ,0 Safeway Inc. Availability ot items may vary by stoie.