clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Feel Good Sides

Feel Good Sides
Total Time:
Varies

Seared Green Beans with Grains

Ingredients

6 oz multigrain rice medley
1 3/4 cups chicken stock (or broth)
1 orange, for zest/juice
2 teaspoons fresh ginger, peeled and grated
12 oz fresh trimmed green beans
1 teaspoon extra-virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt

Steps

  1. Place rice and chicken stock in microwave-safe bowl; cover and cook following microwave package instructions. Zest orange peel (2 teaspoons); squeeze for juice (1/4 cup). Stir zest into rice and keep warm. Peel and grate ginger.
  2. Cut beans in half; toss with oil. Preheat large, nonstick sauté pan on high 2–3 minutes. Place beans in pan; sear 1–2 minutes, without stirring, or until beans begin to char slightly. Stir and repeat until all beans have been marked with char.
  3. Stir in ginger, garlic, and salt; cook and stir 1–2 minutes or until garlic is brown. Add orange juice and cover; cook 2–3 minutes or until beans are slightly tender. Stir rice into pan; remove from heat. Transfer to platter; serve.

Eggplant Roulades

Ingredients

Nonstick aluminum foil
2 medium eggplants (about 3 lb)
Olive oil cooking spray
1 1/2 teaspoons salt-free Italian seasoning, divided
1/2 seedless cucumber, sliced
3 plum tomatoes, sliced
1 tablespoon fresh dill, finely chopped
2 tablespoons walnut pieces, finely chopped
1/2 cup cucumber Greek yogurt dip
1 cup sliced roasted red peppers
3 cups spring mix salad blend
1 tablespoon balsamic glaze

Steps

  1. Preheat oven to 400°F. Line baking sheet with foil. Cut eggplants lengthwise into 1/4-inch-thick slices (about 16 pieces); coat with spray and place on baking sheet. Sprinkle with 1 teaspoon seasoning; bake 20–22 minutes or until tender. Chill 10 minutes.
  2. Slice cucumber (1 cup) and tomatoes (1 cup) into 3-inch-long strips. Chop dill and walnuts; combine with dip. Place 1 tablespoon dip mixture on shortest end of eggplants, then add two strips of cucumber, tomato, and red pepper perpendicular to eggplant.
  3. Top each with 1/4 cup greens, then roll up eggplant around vegetables and place on serving platter, seam-side down. Sprinkle eggplant roulades with remaining 1/2 teaspoon seasoning; drizzle with balsamic glaze. Serve.

Apple-Pecan Tart

Ingredients

3/4 cup frozen fat-free whipped topping, thawed
2 large sweet apples, finely chopped
1 1/2 cups chunky applesauce
2 tablespoons maple syrup, divided
1/3 cup raisins
2 teaspoons apple pie spice, divided
2/3 cup pecan pieces
3/4 cup graham cracker crumbs
1/8 teaspoon kosher salt

Steps

  1. Preheat oven to 350°F. Set whipped topping out to thaw. Peel apples and cut into small, bite-size cubes (2 cups); combine with applesauce, 1 tablespoon maple syrup, raisins, and 1/2 teaspoon apple pie spice. Set aside.
  2. Place pecans in food processor bowl; blend until creamy and mix sticks to sides of bowl. Combine pecan mixture with graham cracker crumbs, salt, 1 teaspoon apple pie spice, and remaining 1 tablespoon maple syrup, using fingertips to blend. Reserve 1/3 cup mixture.
  3. Press pecan mixture in tart pan (or pie pan) on bottom and up sides; bake 5 minutes. Spoon apple mixture over crust and bake 25 minutes.
  4. Top with reserved 1/3 cup pecan mixture and bake 8–10 more minutes or until apples are tender. Combine remaining 1/2 teaspoon apple pie spice with whipped topping. Let tart stand 10 minutes to cool. Serve with whipped topping.

Aprons Advice

  • Complete your meal with a protein, fresh salad blend, unsweetened tea, and gluten-free rolls.
  • These recipes are great side dishes for roasted turkey breast.

Add items to your shopping list by clicking on the check box next to any item below.

Seared Green Beans with Grains

Items You May Need to Buy
Items You May Already Have

Eggplant Roulades

Items You May Need to Buy
Items You May Already Have

Apple-Pecan Tart

Items You May Need to Buy
Items You May Already Have

Seared Green Beans with Grains

CALORIES (per 1/6 recipe) 140kcal; FAT 2.00g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 230mg; CARB 28g; FIBER 3.00g; SUGARS 2g; PROTEIN 5g; CALC 2%; VIT A 10%; VIT C 20%; IRON 6%

Eggplant Roulades

CALORIES (per 1/8 recipe) 80kcal; FAT 2.50g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 95mg; CARB 15g; FIBER 6.00g; SUGARS 7g; PROTEIN 4g; CALC 4%; VIT A 25%; VIT C 30%; IRON 6%

Apple-Pecan Tart

CALORIES (per 1/12 recipe) 140kcal; FAT 5.00g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 45mg; CARB 22g; FIBER 2.00g; SUGARS 15g; PROTEIN 1g; CALC 2%; VIT A 0%; VIT C 30%; IRON 4%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star