Fresh & Easy
*Boneless New York Steak 3.95lb
*F&E Chicken Breasts Family pk 1.99lb
F&E Boneless Pork Chops or Loin 2.99lb
F&E Strawberries 1lb box 3.99
*Avocados 1.00ea
*Mushrooms produce pack .98
*Sliced Portabellas 2/4.00
Prepared Foods
F&E Fresh Pizza 14-16oz 2.99
F&E Chicken Parm & Linguine or Spaghetti & Meatballs 4.49
F&E Salmon Caesar Salad 4.49
Smart and Final
*Jennie-O Ground Turkey 20oz 2/5.00
FJ ST Louis Style Ribs 2.99lb
*1st St Ground Beef 5lb chub 1.99lb
Bay Harbor Shrimp 2lb bag Raw or Cooked 5.49lb
*Tyson Boneless Chicken Breast 5lb bag 1.99lb
*GA frozen Salmon 1.25lb bag/4.99
*GA frozen 1lb bag Pollack or Tilapia Fillets 2.99 or 3lb bag Tilapia 8.99
1st St Shredded Cheese 2lb/5.99
*Black Seedless Grapes 2lb/2.49
*Eat Smart Fresh Veg 18oz bag 2.49
*Haas Avocados 4ct bag 2.99
*Fuji Apples 3lb bag 1.99lb
Ralphs
*T-Bone or New York Steak 3.99lb
*Boneless Chicken Breasts 1.99lb
* Chicken Drums or Thighs 1.29lb
Quick, Ez-N-Fast Chicken Strips
4 skinless boneless chicken breasts
1 beaten egg
1 T. Dijon mustard
1 T. water
1/4 C. flour
3/4 C. dry seasoned bread crumbs
2 T. vegetable oil
2 T. butter
1/2 t. lemon pepper seasoning
Cut each chicken breast in 6 pieces. In a small bowl, mix together egg, mustard and water. Add the flour and lemon pepper together on a plate. Place the breadcrumbs on another plate or wax paper. Dip the strips in the flour, then the egg and the breadcrumbs. Repeat until you have coated all the chicken.
In a 12 inch skillet add the oil and butter. Add the chicken and brown on all sides. It should take about 6 minutes. Season with salt. Serve with your choice of dipping sauce or ranch dressing.
Serves 4.
*Jazz or Granny Smith Apples .77lb
*3lb bag Cuties 2.88
*Navel Oranges or Minneola Tangelos .99lb
*Red or Green Seedless Grapes 1.99lb
Pineapple .99lb
General Mills Cereals 2.18
*Betty Crocker Dinner Helpers .97
*Dreyers Ice Cream 2.88
*Van de Camp’s Western Hearth Bread 1.99
*2ltr Pepsi Products, Sierra Mist, or Crush .95
Henry’s
*Boneless Chicken Breast 1.99lb
New York Steak 5.99lb
Coho Salmon Fillet 6.99lb
Supper Lean Ground Sirloin 3.99lb
Mussels or Little Neck Clams 2.99lb
ITALIAN CLAMS
40-50 clams in shells (little necks)
1/4 c. butter, 1/4 c. olive oil
2 garlic cloves, mashed
½ C vegetable stock
8 fresh parsley sprigs (leaves only)
Pinch of crushed red pepper
Pinch of black pepper
2 c. warm marinara sauce
Wash clams. Combine olive oil and butter in saucepan, low heat Add clams, chopped garlic and parsley (blended together), add red and black pepper. Cover and cook 2 minutes. Add veg stock, cook 3 more minutes. Add Marinara sauce and cook for approximately 10 more minutes or until all clams are open. Serve with Fresh Italian bread or garlic bread.
*Cantaloupes .77ea
*Tangerines or Blood Oranges .88lb
*Strawberries 1lb/1.77
*7Varieties Apples .88lb
*Red Seedless Grapes 1.77lb
*Mangos .88ea
*Navel Oranges .47lb
*Papayas .88lb
*18oz Blueberries 3.97ea
Whole or sliced Portabellas 2/5.00
Portabella Mushroom Sauté
3 tablespoons olive oil, divided
1 1/2 tablespoons garlic flavored olive oil
1/4 onion, cut into chunks
2 Portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese
Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Sprouts
Pork Baby Back Ribs 2.99lb
Chicken Tenders 1.97lb
Ground Chicken Breast 2.97lb
Turkey Breast 2.99lb
*Asparagus 1.99lb
*Strawberries 1lb 1.49ea
*Navel Oranges .49lb
*Jonagold Apples .49lb
Cantaloupe .49lb
*Broccoli Crowns .99lb
*Haas Avocados .99ea
*Beefsteak Tomatoes .99lb
*Organic Mangos .88ea
*Organic Tangelos .88lb
Albertson’s
8 HOUR SALE
Thursday 3-3 1pm-9pm ONLY
Albertson’s bottled Water 24pk 2/5.00
Hunt’s Spaghetti Sauce or Albertson Pasta .69ea
Boneless Chicken Breasts 3lbs or more 1.69lb
4lb bag Navel Oranges 1.99ea
Fresh Baked Cinnamon Rolls 1.99
*Top Sirloin or New York Steaks 3.99lb
*FJ Pork Loin Chops 2.99lb
Beef Chuck or Bottom Round Steak 3.99
*Ambrosia Apples .69lb
Strawberries 1lb 2.99ea
Mangos .99ea
Pineapple .99lb
Artichokes 2.99ea
*Kellogg’s Cereals 1.88ea
March COUPON
Star-Kist Light Tuna 3/.99
Vons
4 Day SALE
Friday-Monday
OM Bologna or Deli Creations Cracker Combo .99
Star-Kist Solid White Tuna .88
Lay’s or Kettle Chips 1.99
Signature Café Chicken Tenders 3.99lb
*Chicken Leg Quarters .77
*Chicken Drums or Thighs .97
*Chicken Breasts 1.27
*FF Ground Turkey Breast 20oz 4.99
Whole Pork Tenderloin 3.47lb
*Fresh Rainbow Trout 3.99lb
*OM Franks BOGO
Waterfront Cooked or Raw Shrimp 5.99lb
Mexican Shrimp Cocktail
2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato and clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
1/4 cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
*Blueberries 6oz 1.00ea
*Large Haas Avocados 1.00ea
*5lb Russet Potatoes BOGO
*Open Nature Natural Breads 1.99
*Safeway Canned Vegetables .59
*Safeway Soups 2/1.00
*Dairy Glen Milk gal 2.79
*12pack Coke Products Buy 2 Get 2, plus 2 bags Snack Artist Chips
*2ltr Pepsi Products .88
Stater Bros
Mix & Match 75 Cent Sale
Must buy 10
Progresso Vegetable Classics Soup, BC Helper, BC Potatoes, BC Cake Mix, Totino’s Pizza Rols or Party Pizza, Old El Paso Taco Seasoning or Stand & Stuff Shells
4 More Days Wednesday-Saturday
*2ltr Pepsi Products .75
Bar S Franks .75
*T-Bone Steak 3.99lb
*Tri Tip Roast 2.47lb
*Chicken Breasts 1.97lb
*FF Cut up Chicken .99lb
*SB Ground Beef 2.49lb
Sockeye Salmon Fillets 7.99lb
Jumbo Cooked Crab Legs 6.99lb
Red Snapper 5.99lb
*SB Frozen large Raw Shrimp 4.99
*Cantaloupes .39lb
*Blueberries 18oz 3.99
*3lb bag Cuties 2.99
*Black Seedless Grapes 1.99lb
*Cauliflower .89lb
Roasted Cauliflower Recipe
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4.
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