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1 NOV 19 - DEC 2 PRODUCE Make half plate fruits & vegetables Brussels Sprouts 47 % Colgate 6 oz. Toothpaste Ocean Spray 64 fl. oz. Juice Drink 37 % COMMISSARY REWARDS CARD DIGITAL COUPONS AVAILABLE. READ THE TERMS AND CONDITIONS; LIMITED QUANTITIES. Cool Whip 8 oz. Topping General Mills oz. Cereal 39 % 41 % Honest Kids 8 ct. Juice Boxes 36 % 34 % Gorton's oz. Sea Food Honest Kids 59 fl. oz. Organic Juice Drink 39 % Meow Mix lb. Cat Food 34 %

2 Baker's 4 oz. Chocolate Calumet Baking Powder 7 oz. 25 % 16 % Crisco 6 oz. Cooking Spray 23 % Dream Whip Topping Mix 5.2 oz. 33 % Gold Medal TM Flour 5 lb. 15 % Hershey's Milk Chocolate Kisses TM 12 oz. 21 % M&Ms 10 oz. Baking Bits Wholesome TM Organic Cane Sugar 2 lb. 23 % Nestlé Sweetened Condensed Milk 14 oz. Pillsbury Quick Bread and Muffin Mix 14 oz. 22 % Bob's Red Mill Flaxseed Meal 16 oz. 24 % Keebler 6 oz. Ready Crust 22 % Wesson 48 fl. oz. Cooking Oil 42 %

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00 on Apple Cider when you buy ONE (1) Murray Ginger Snaps

Expires December 31, 2018 $1 00 $1 00 Save $1.

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Quick Tips SELECTION : Choose sprouts that are bright green, firm, and heavy for their size. The leaves should be tightly packed. Smaller sprouts are usually the most tender and sweetest.

STORAGE: NUTRITION/HEALTH/WELLNESS: Brussels Sprouts Store Brussels sprouts in the refrigerator, uncovered. If the sprouts are still on the stalk, cut them from the stalk before storing.

The longer they are stored, however, the less sweet and tender they will be when used. ½ cup of cooked Brussels sprouts is only 28 calories, has only 6 grams of carbohydrates and 2 grams of fiber.

9 Quick Tips SELECTION : Choose sprouts that are bright green, firm, and heavy for their size. The leaves should be tightly packed. Smaller sprouts are usually the most tender and sweetest. Avoid sprouts that have yellow and or loose leaves. Avoid ones that have black spots. This could indicate a fungus. STORAGE: NUTRITION/HEALTH/WELLNESS: Brussels Sprouts Store Brussels sprouts in the refrigerator, uncovered. If the sprouts are still on the stalk, cut them from the stalk before storing. Depending on how fresh they are at the point of purchase, sprouts can be stored in the refrigerator for a couple of weeks. The longer they are stored, however, the less sweet and tender they will be when used. ½ cup of cooked Brussels sprouts is only 28 calories, has only 6 grams of carbohydrates and 2 grams of fiber. With only 4 net carbs, they are a great low carb choice. Brussels sprouts are classified as a dark green leafy vegetable. It is recommended that adults consume at least 1 ½ -2 cups from this group of vegetables per week. Multiple studies show they contain compounds that may decrease the risk of cancer. Brussels sprouts are also a good source of a type of omega-3 fatty acid, which has been shown to enhance insulin resistance and triglycerides. FUN FACTS: The origin of Brussels sprouts is not Brussels, Belgium where they were first cultivated in the 16 th century. The sprouts actually are traced as far back to 3000 BCE to Afghanistan and Iran, where they grew as wild cabbages. Sprouts make the top of the list in both the United States and United Kingdom as the most hated vegetable. Supposedly, culinary experts believe that the awful smell of cooked Brussels sprouts result from overcooking.

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Meat Case Parmy Roasted Spaghetti Squash, Brussels Sprouts and Ground Beef Ingredients: 4 servings medium-sized spaghetti squash (5-6 pounds) 1 pound fresh Brussels sprouts 2 tbsp.

Carefully cut the spaghetti squash in half lengthwise. Brush the flesh with olive oil and place cut side down on a baking sheet. You don't need to remove the seeds at this time. 2.

11 Meat Case Parmy Roasted Spaghetti Squash, Brussels Sprouts and Ground Beef Ingredients: 4 servings medium-sized spaghetti squash (5-6 pounds) 1 pound fresh Brussels sprouts 2 tbsp. olive oil (divided) ¼ cup pine nuts or walnuts (optional) 1 tsp. onion powder ¾ lb. lean ground beef Salt and pepper to taste Parmesan cheese Directions: 1. Carefully cut the spaghetti squash in half lengthwise. Brush the flesh with olive oil and place cut side down on a baking sheet. You don't need to remove the seeds at this time. 2. Without preheating the oven, place the squash in the oven and turn it on to 460 degrees F. Set the timer for 35 minutes. 3. While the squash is roasting, clean the Brussels sprouts and cut each in half. Spread them in a single layer on a foil-lined baking sheet. 4. Check the squash for doneness by quickly flipping each of the halves over with a mitted hand, using a fork to insert into the flesh. If you can shred the flesh into spaghetti-like strands, the squash is done. If you can't, return it to the oven and cook for an additional 10 minutes. Source: Defense Commissary Agency 5. Once the squash is done, remove it from the oven and set it aside to cool, enough to be handled. Reduce the oven heat to 450 degrees F. 6. Drizzle the Brussels sprouts with 1 tbsp. of olive oil. Use hands to gently toss them so that each is coated with oil. Spread them out in a single layer and sprinkle with the onion powder. 7. Place the Brussels sprouts in the oven and roast for minutes. They are ready when they are somewhat tender to the fork and have a little dark brown on the outer parts and top. 8. While the Brussels sprouts are roasting, cook the lean ground beef in a pan over medium-heat until no longer pink. Drain the excess. 9. Once the squash is cool enough to handle (about 15 minutes), gently scoop out and discard the seeded center. Use a fork to gently make "noodles." Place the noodles in a large bowl. Add the pine nuts or walnuts and gently toss. 10. Once the Brussels sprouts are done, pour them into the bowl with the squash. Add the cooked ground beef and toss gently. Salt and pepper to taste and sprinkle with freshly grated Parmesan cheese Go Lean with Protein!

garlic powder Produce Stand Roasted Brussels Sprouts & Apples 1 tsp.

F. 1. Cut Brussels sprouts in half and remove the stems.

Place sprout slices and diced apple in a bowl and drizzle with of olive oil. 2.

Bake for 20-25 minutes or until sprouts are tender. 5.

Make half plate fruits & vegetables Source: Defense Commissary Agency BUY, and GIVE THANKS

exclusive promotional coupons, between 11/19/18 and 12/9/18, Colgate-Palmolive will make a

12 Ingredients: 4 servings 1 lb. fresh Brussels sprouts 1 firm apple (Fuji or Granny Smith) 1 tbsp. of olive oil 1 tbsp. garlic powder Produce Stand Roasted Brussels Sprouts & Apples 1 tsp. salt ¼ cup dried cranberries ¼ cup chopped pecans Directions: Preheat oven to 400 degrees F. 1. Cut Brussels sprouts in half and remove the stems. After removing the core, dice apple. Place sprout slices and diced apple in a bowl and drizzle with of olive oil. 2. Place mixture flat on a lined baking sheet. 3. Sprinkle with garlic powder and salt. 4. Bake for minutes or until sprouts are tender. 5. In a separate dish, mix the baked sprouts and apples with the cranberries and pecans. Make half plate fruits & vegetables Source: Defense Commissary Agency BUY, and GIVE THANKS at Commissary When you purchase participating Colgate-Palmolive Company products with exclusive promotional coupons, between 11/19/18 and 12/9/18, Colgate-Palmolive will make a donation* to Operation Gratitude. SENDING CARE PACKAGES TO U.S. MILITARY *Colgate-Palmolive Company will donate one (1) trial size of the following: Colgate toothpaste, Softsoap brand or Irish Spring Body Wash, or Speed Stick or Lady Speed Stick AP/Deo to Operation Gratitude for care packages sent to deployed U.S. Military. Minimum donation amount is 10,000 units, maximum donation amount is 30,000 units. For more information on Operation Gratitude, please visit

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Outside the Box" meals offer quick solutions for busy

Guidelines for Americans and may even be a tastier and

Find the ingredients for the latest "Thinking Outside the

5 oz. Ronzoni Whole Grain Rotini 16 oz. McCormick Paprika 2.

14 ... It s Worth the Trip! THINKING OUTSIDE THE BOX Save a Healthy 20% The "Thinking Outside the Box" meals offer quick solutions for busy lifestyle that you can feel confident in knowing they are healthy and economical. You'll also see tips and suggestions on how to use the leftover items after preparing meal. They feature a key nutrient and align with the Dietary Guidelines for Americans and may even be a tastier and healthier version of a high-fat or high-calorie dish. Find the ingredients for the latest "Thinking Outside the Box" recipe, American Classic Goulash, at special savings at commissary now! Until 11/30/19 Del Monte Italian Style Stewed Tomatoes 14.5 oz. Ronzoni Whole Grain Rotini 16 oz. McCormick Paprika 2.12 oz. Pearls Sliced Ripe Olives 2.25 oz. McCormick Chili Powder 2.5 oz. HOMEBASE TM 10 in. Foam Plates 24 ct. HOMEBASE TM 8 7/8 in. Foam Plates 50 ct. THINKING OUTSIDE THE BOX TAGS HELP IDENTIFY PRODUCTS USED IN THE MEAL SOLUTION.

... It s Worth the Trip! Classic American Goulash Many want a home-cooked meal, but the thought of having to clean up the mess from cooking is enough to derail the best of intentions.

For example, there is a nice piece of lean protein, a good portion of colorful vegetables and a portion of a whole grain.

15 ... It s Worth the Trip! Classic American Goulash Many want a home-cooked meal, but the thought of having to clean up the mess from cooking is enough to derail the best of intentions. Oftentimes, when we see examples of healthy meals, the plate shows food groups individually. For example, there is a nice piece of lean protein, a good portion of colorful vegetables and a portion of a whole grain. The number of utensils and pots and pans and cooking skills that may be needed to conform to these examples of healthy meals might just seem too burdensome for many people. This doesn t have to be the case. Ingredients: 4 servings THINKING OUTSIDE THE BOX The nutritional quality of a meal does not rest on how pretty and neat the plate looks. Special equipment and, fancy cutting skills, or time spent preparing the meal are not as important as choosing the items that you use in meal. Your body doesn t know if the dish was photo-worthy or messy looking. Some of the most comforting and flavorful meals may not look extravagant, like the picture of healthy meals posted on social media and magazines, but this doesn t mean they are of poorer nutrition quality. The body processes the nutrients in messy-looking meals and photo-worthy dishes the same way! Combination dishes like casseroles, soups, stews, and stir-fries are some of the quickest and most economical meal choices and can be very nutritious. They key is choosing high nutrient quality items to make them. Use Choose My Plate to guide you. Most of these dishes require just one pot and a few utensils to prepare. Making use of items that you already have in pantry, fridge, and freezer. The key is to always aim to have a few cans of low-sodium stewed tomatoes and broths on hand, as these products are the starting point for many dishes. Additional items such as low-sodium canned vegetables and a variety of whole grain items, such as brown rice and few varieties of frozen vegetables, should also be kept on-hand. They can be quickly added to any one-pot meal. Use a variety of dried herbs and spices to make meals interesting. Also, combination dishes are a great way to use up fresh produce or left overs before they spoil. This dish is a stick-to--ribs, but not waistline meal. Use the recipe to get you started in goulashes, but the next time try improvising with the a different type of lean meat, whole grain, broth, vegetables, and herbs and spices. Have fun! 1 lb. lean ground meat (turkey, pork, or beef) 1 large yellow onion, chopped 1 8 oz. package elbow macaroni, whole wheat 2 cups low-sodium beef broth oz. can diced tomatoes, Italian 1 8 oz. can tomato sauce 2 tsp. garlic powder 1 tsp. paprika 1 tbsp. chili powder (optional) 1 tsp. salt ½ tsp. black pepper 2 medium-sized yellow squash, sliced 1. In a large sauce pan, cook the meat and onions over high heat for about 8 minutes or until the meat is no longer pink. Be sure to stir frequently to prevent the onions from burning. 2. While the meat is cooking wash and dry the squash. Cut each squash lengthwise and then slice each piece to make ¼ inch pieces. 3. Add the beef broth and bring to a boil. Stir in remaining ingredients and return to a boil. Cover and reduce the heat to medium and simmer for about 10 minutes or until the macaroni is tender. Throughout the cooking, quickly stir every couple of minutes to prevent it sticking to the bottom of the pan 4. Serve immediately by evenly dividing the goulash between 4 plates. Directions: Tips Double the recipe and freeze ½ of the product for a quick meal a couple of weeks later. (Just place in the microwave, with a damp paper towel over the frozen goulash and microwave for 2 minutes to thaw. Stir, and cover and cook for an additions 2-3 minutes until heated through. Change up the spices by adding cumin or curry instead of the chili powder. Add ¼ tsp. of crushed red pepper in step 3 to add a bit of spicy hot to the dish. Consider topping with a bit of favorite shredded cheese about 1 oz. per serving. Just remember this does add calories. DISCLAIMER: THIS RECIPE DOES NOT CONSTITUTE AN ENDORSEMENT BY DOD OF ANY INDIVIDUAL VENDOR. ANY PRODUCT OF SIMILAR SPECIFICATION MAY BE USED TO MAKE THIS HEALTHY CHOICE MEAL. FOR ADDITIONAL MEAL SOLUTIONS, PLEASE CLICK HERE COMMISSARIES.COM/HEALTHY-LIVING/HEALTHY-EATS

your PRODUCE 2/$2 $2 01 2/$4 $4 87 $2 24 $4 35 2/$4 Make half your plate fruits & vegetables SALE SALE SALE SALE SALE SALE SALE SALE DEC 17 - JAN 6

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