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(2)
AB-10/12/06
Print) \xw tumih hot i to the table
Cooking Sequence
• Prepare lasagna and begin
to simmer -15 minutes
• Prepare salad and
serve -15 minutes
Serves 4
Meal Time: 30 Minutes
Suggested Items:
Pepperidge Farm Garlic Texas
Toast, Bakery Ebony and
Ivory Cake
Wine Suggestion:
A full-bodied red wine such as
Montecillo Crianza, with ripe cherry
flavors, aromas of red fruits and
fine woods, with a toasty oak finish.
Skillet Lasagna Florentine
1 pound Publix Lean Ground Beef, 7% fat
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1/3 cup pre-diced onions
1/3 cup pre-diced green bell peppers
1 (26-ounce) jar Ragu Hearty Sauteed Onion/Garlic
Pasta Sauce
1 cup water
1 (9-ounce) box no-boil lasagna pasta
3 cups Fresh Express Baby Spinach
1 3/4 cups Sargento Shredded Six Cheese Italian-Blend
Simple Salad
6 ounces Fresh Express Five Lettuce Salad Blend
1 cup grape tomatoes (rinsed)
1/2 cup seasoned croutons
1/4 cup crumbled Gorgonzola cheese
1/4 cup Hidden Valley Bacon Ranch Salad Dressing
Pick up a recipe card on the Apron's* Simple Meals
recipe card rack at your local Publix.
Visit v»ww.publix.com/aprcins for more Aprons* recipes.
©2006 Publix Super Markets, Inc.
Skillet Lasagna Florentine With Simple Salad
Or:'M r ■ *
1 Crumble ground beef into microwave-safe bowl.
Wash hands. Stir in mushrooms, onions, and peppers.
Cover and microwave on HIGH 8 minutes, stirring once,
or until most of meat is cooked. Stir in pasta sauce and
water until well blended.
2 Spread 2 1/2 cups of the meat sauce in bottom of large
skillet. Then build layers: 4 noodles, spread with 1 cup of the
meat sauce, arrange 1 cup of the spinach leaves over sauce,
and sprinkle 1/4 cup of the cheese over spinach. Repeat
layer two more times. Add remaining 4 noodles; top with
remaining meat sauce. Sprinkle with remaining cheese.
3 Cover and cook 3-4 minutes on medium-high heat or
until sauce begins to boil. Reduce heat to medium; simmer
10 minutes or until pasta is tender, most of liquid is
absorbed, and cheese is melted. Serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 490 kcal; FAT 17g; CHOL 65mg;
SODIUM 790 mg; CARS 53g; FIBER 4g; PROTEIN 32g;
VIT A 30%: VIT C 25%; CALC 30%; IRON 20%
1 Place salad blend, tomatoes, and croutons in salad bowl.
2 Add remaining ingredients; toss and serve.
CALORIES (per 1/4 recipe) 150 kcal; FAT 11g; CHOL 10mg;
SODIUM 290 mg; CARB 9g; FIBER 2g; PROTEIN 4g;
VIT A 25%, VIT C 30%; CALC 6%; IRON 4%
Shortcuts and Tips
Spice things up by using mild Italian sausage
in the lasagna instead of ground beef