March 7, 2012
Page 20
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Ingredients for life..
Rancher’s Reserve* Beef
Top Round London Broil
Boneless Pork Top Loin
Center Cut Chops
Or Beet Round Bottom Steak. $3 99 lb
Extreme Value Pack SAVE up to $3 00 It)
Extreme Value Pack.
SAVE up to $ 3 .0 0 »
EATING
Club Price
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Spinach with Garbanzo Beans
This recipe can be eaten as a side dish or as a light meal.
It's great with a grilled pork chop and some crusty bread.
Its origins date back to North African cultures and is one
o f the very popular choices o f tapas in Seville's bars.
80% Lean Ground Beef
Eating Right*
Boneless Skinless Chicken Breasts
Not to exceed 20% tat Or 78% Lean Ground Beet
Sold m a 3 -lb. Chub, $2 29 ft. Extreme Value Pack
SAVE up to $ 1 .2 0 »
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Whole Alaskan Sockeye Salmon
Club Prie« Ki
Blueberries or Blackberries
6-oz. container.
SAVE up to $ 3 .9 9 on 2
EQUAL OR LESSER VALUE
4 to 6-lb. Fish. Previously frozen.
Whl,e supphes last
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Safeway Farms Café Bowls
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tre#ExjteaSMtXis6fti3l-M.2forS5
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Ingredients
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 onion, diced
• 1(10 ounce) box frozen chopped spinach, thawed and drained
well
• 1 (12 ounce) can garbanzo beans, drained
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
Directions
1. Heat the olive oil in a skillet over medium-low heat. Cook the
garlic and onion in the oil until translucent, about 5 minutes.
2. Stir in the spinach, garbanzo beans, cumin, and salt.
3. Use your stirring spoon to lightly mash the beans as the
mixture cooks.
4. Allow to cook until thoroughly heated.
M a r ie C a lle n d e r ’s o r
H e a lth y C h o ice M e a ls
C lu b F r ic * I
1.5 k 19 s Seiesí wats ítój« Skein
CMNcr$24l»SM«k$l.#Rt
Herbed Twice-Baked Potatoes
LIMITED
TIM E
Progresso
Rich & Hearty Soup
18.5 to 19 m Selected varieties
Club Price . $1 50 ea.
c tu b P ric a «
Selected vanetes SAVE up to $4 00
thru 3/20/12!
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Prices on this page are effective
7
18 I 9
WED THUR
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MON TU€S
Wednesday, March 7 thru Tuesday, March 13,2012.
ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection vartes by store.
Prices m this aC are effective 6 AM Wednesday. March 7 thru Tuesday. March 13, 2012 in all Safeway stores in Oregon (except Milton-Freewater) and SW Washington stores serving Wahkiakum, Cowtitz
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PO-OB of 52 gallons No liquor sales tor resale. Liquor sales at licensed Safeway stores only. © 2012 Safeway Inc Availability of ilems may vary by store Online and In-store prices, discot mts and offers may differ
Light cream cheese, garlic and butter make these potatoes
irresistible. Replace the basil with parsley if you'd like.
Ingredients
• 2 medium baking potatoes
• 1 1 / 2 ounces reduced-fat cream cheese, cubed
• 1 tablespoon snipped chives
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• dash cayenne pepper
• 3 tablespoons fat-free milk
• 3 teaspoons butter, melted and divided
• 1 dash garlic powder
• 1 dash paprika
Directions
1. Scrub and pierce potatoes. Bake at 375 degrees F for 1 hour
or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop
out pulp, leaving a thin shell.
2. In a bowl, mash the pulp with cream cheese, chives, salt, basil
and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon
into potato shells. Drizzle with remaining butter; sprinkle with
garlic powder and paprika. Place on an ungreased baking sheet.
Bake for 15-20 minutes or until heated through. ,