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Publix. SHOPPING LIST K. «*4AL r IbJ P Jk jjL*V ■ jg| rjo9 9 Collection Pinot Grigio Wine Or Merlot, Pinot Noir, Cabernet Sauvignon or Chardonnay, 1.5-L bot. SURPRISINGLY LOW PRICE ■ I c Ayi t ■BE 'W I r "* /T «•**-’ ■ WINE Bogle Chardonnay Wine 9.99 Or Sauvignon Blanc or Merlot, 750-ml t>ot. Almaden Wine 6.99 Assorted Varieties, 1,5-L bot. Advantage Buy www.publix corn/wine Want more ideas to dress up your table? Visit www.publix.com/wine and sign up for your free subscription to Publix Grape* magazine online, too. 2 ATI 07/06/06-B.C, D Hhnqyaur family bad. to the table C MINUTE ■Hr A 3 Meal Idea Serve four m IS minutes! Cooking Sequence • Prepare panini; begin to grill -10 minutes • Prepare salad and serve - 5 minutes Serves 4 Meal Time: 15 Minutes Suggested Items: Shedd's Country Crock Macaroni and Cheese, California Avocados, Publix Deli Lemonade, Edwards Key Ume Pie Wine Suggestion: A medium-bodied white wine, such as Gallo of Sonoma Chardonnay, with melon and citrus flavors, a hint of vanilla, and toasty buttery notes. Chicken Tender Panini and Tomato Chutney Reynolds Wrap Release Non-Stick Foil (use to line grill) 1/2 cup sun-dried tomato spread (from Produce) 1/2 cup pineapple preserves 2 teaspoons red wine vinegar 1 Publix Bakery Baguette 4 Sargento Deli-Style Provolone Cheese Slices 1 pound Publix Deli Fried Chicken Tenders Pam Butter Flavor Cooking Spray Confetti Rice Salad 1 (8.8-ounce) Uncle Ben's Original Long Grain Ready Rice 1 (15.5-ounce) can red beans (drained and rinsed) 1/4 cup pre-diced fresh tomatoes 1/4 cup pre-diced green peppers 1/4 cup pre-diced red onions 1/3 cup light Caesar salad dressing 1 tablespoon Rea Lime 100% Lime Juice 1/2 teaspoon salt 1/8 teaspoon pepper Pkfc up a recipe card on the Apron's* Simple Meals recipe card rack at your local Publix. Visit www publix.com/aptons for more Apron's* recipes. 02006 Publix Super Markets, Inc. Chicken Tender Panini and Tomato Chutney With Confetti Rice Salad ■n ■% * * i * - * " i|F £Wm?*‘ .’4ft j.# ' s'" * 1 Preheat 2-sided tabletop grill. Prepare chutney by combining tomato spread, preserves, and vinegar in microwave-safe bowl. Cover and microwave on HIGH 30 seconds to soften; mix until well blended. 2 Cut bread diagonally into eight long 1 /2-inch-thick slices, using whole loaf except ends. Spread chutney on one side of each slice. Layer half of bread slices (chutney-side up) with cheese and chicken tenders. Top with remaining bread slices; gently compress sandwiches to flatten for grilling. 3 Coat grill with cooking spray. Place sandwiches on grill and press lid down firmly. Cook 5-6 minutes, occasionally pressing lid, until crisp and golden. Slice sandwiches in half. Serve with extra chutney for dipping. CALORIES (per 1/4 recipe) 831 kcal; FAT 24g; CHOL 93mg; SODIUM 1381 mg; CARB 74g, FIBER 1g; PROTEIN 40g: VIT A 4%; VIT C 0%: CALC 22%: IRON 48% 1 Squeeze rice pouch to break rice apart and tear opening to vent. Microwave on HIGH 1 minute or until rice is warm and tender. 2 Place rice in large bowl and stir in remaining ingredients. Serve (or chill up to 24 hours). CALORIES (per 1/4 recipe) 230 kcal; FAT 6g; CHOL Omg; SODIUM 936 mg; CARB 39g; FIBER 6g; PROTEIN 8g; VIT A 5%: VIT C 17%; CALC 4%; IRON 10% Shortcuts and Tips Roll chicken, shredded lettuce, and chutney in a flavored tortilla for a great wrap.