Current weekly ad Coborn's - Valid from 01/25 to 01/31 - Page nb 5

Products in this weekly ad

kombucha pretzel onion olive oil lettuce top tortilla beef water cheese yogurt chicken beans garlic oven basket salt pepper cheddar wheat sauce turkey salsa sour cream greek yogurt

More Items. More Savings. Fresh Produce +: Basket & Bushel Basket & Bushel hling sliced Shaved Brussels Sprouts Bade Brussels Sprouts 32 Oz hue feos 10 Oz. 8 Oz. We sie: ia) GROUND § TURKEY Nathan’ ‘Ss Jennie-O Good] Jos Pretzel Bogs 85% Or 90% Lean Fully £o Or Bagel Dogs Ground Turkey ‘alo raed Wings 16 Oz. 3 Lb. Chub pu e- truy truvia Truvia Sweetener 9.8-24 Oz. Or 80 Ct. Select Varieties Humm Kombucha 11-14 Oz Select Varieties Essentials Omepraze ‘uw Coco es Omeprazole QL 20% 18% Off E Weleda Skin Care TopCare A. ; 2.5-6.8 Oz. Select Varieties Omeprazole Tablets 42 Ct. Select Varieties Mealtime Inspiration Ingredients: 2 Tbsp. Olive Oil 1 Can (14.5 Oz.) Low Sodium Chicken Broth 1 Small Can Chipotle Chili in Adobo Sauce + 1 Tbsp. Sauce from Can 2 Garlic Cloves, minced Salt and Pepper, to taste 1 es ae Reduced Fat Shredded Cheddar Cheese 1/4 Cup Whole Wheat White Flour 1 1/2 Tbsp. Chili Powder 1 Small Onion, finely chopped 1 Lb. 93% Lean Ground Beef 1 Can Black Beans, drained and rinsed 8 Whole Wheat Tortillas 1/4 Cup Fresh Cilantro, chopped (optional for garnish) Dietitian’s Tip: Serve with low-fat sour cream or try plain non-fat Greek yogurt as a great substitution. Add on shredded lettuce, a low-sodium salsa, and garnish with freshly chopped cilantro (optional). Recipe adapted from Martha Stewart \ Perce fate) (Ee ke ae BS Ter [ete Ret TT Instructions: Sauce 1. In a medium saucepan, heat 1 1/2 Tbsp. oil over medium heat. Add flour and whisk occasionally while it cooks for 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup of water, Bring to a boil, whisking constantly. Reduce the heat and simmer until lightly thickened, about 10 minutes. Filling 1. In a 10 inch nonstick skillet, heat the remaining 1/2 Tbsp. of oil over medium-high heat. Saute ‘onion and garlic, then add beef. Season with salt and pepper to taste. Cook for about 8 minutes, stirring frequently. Add in black beans when there is about 4 minutes left and mix well. Assembly 1. If preparing for a freezer meal, let the sauce cool and place in a double-zip freezer bag. 2. Assemble the enchiladas by filling each tortilla with about 1/4 Cup of the beef mixture and adding two Tbsp. of cheese. Roll tightly and place in foil pan. Continue this process until all enchiladas are assembled. Once cooled, place foil cover over the pan and place in the freezer along with sauce. Serving 1. Remove the sauce from the freezer the night before and let thaw. Preheat the oven to 450° F_ Just before the meal time, remove the enchiladas from the freezer and remove the foil cover. Pour the sauce over the top and sprinkle with extra cheese. Cover the dish with foil and bake for 30 minutes at 450°. Then, remove the cover and bake for an additional 15 minutes until the top is bubbly and lightly browned. Let cool for 5-10 minutes before serving.