62¢ $155 85¢ 99¢ $107 $153 $153 $155 $147 $148

VOL. 7 NO. 9 APRIL 26 - MAY 9

Old El Paso® 10 oz. ® ® Old El Paso 16 oz. Select Varieties Old El Paso 8.8 oz. Select ® Select Varieties Old El Paso Varieties Taco Dinner Kit Enchilada Sauce Refried Beans 10 - 12 ct. Select $155 Varieties Taco Shells 99¢ 85¢ $107

Las Palmas® 28 oz. Select Varieties ® Pace 16 oz. Select ® Enchilada Sauce Herdez 16 oz. Select ® TM Varieties Picante Sauce Chi-Chi's Foldables 55 53 Varieties Salsa Flour Tortillas 8 ct. $1 $1 $153 $147

Mario® Sliced Black Campbell's® Olives with Mexican-Style Chicken Jalapeños 2.25 oz. Tortilla Soup18.6 oz. 62¢ $148

your DISCLAIMER: PICTURES ARE FOR ILLUSTRATION ONLY. THE PRODUCTS INCLUDED IN THIS SALE MAY BE DIFFERENT FROM THOSE PICTURED. SOME ITEMS MAY NOT BE AVAILABLE AT ALL LOCATIONS. EFFECTIVE FOR CONUS STORES ONLY.

Page 1 VOL. 7 NO. 9 APRIL 26 - MAY 9

No more cutting out paper coupons. Save time and money with the Commissary Rewards Card! Simply pick up your Rewards Card at any location worldwide, CLICK HERE to register, and you're ready to start saving. We've specially selected coupons for our customers to help you make the most of your benefit!

SAVE 00 $2 SAVE $607 00 SAVE 00 $3 -$2 Digital Coupon 00 07 $4 Final Price 97 $3 ® $11 Save $2 on ONE (1) Tide -$300 Digital Coupon Antibacterial Spray or Tide 97 89 ® $8 Final Price $11 To Go Instant Stain Remover ® 00 Wipes 10 ct. or Tide To Go® Save $3 on ONE (1) Tide PODS -$3 Digital Coupon Laundry Detergent 32 ct. or larger $889 Final Price Instant Stain Remover Pen 3 ct. ® Expires: 5/29/21 (includes Tide PODS 26 ct.) Tide Save $3 on ONE (1)Tide® Laundry Hygienic Clean Power PODS® Detergent 92 oz. or larger or Laundry Detergent 21 ct. Tide® Hygienic Clean Heavy Duty Expires: 5/29/21 Laundry Detergent 69 oz. or larger (excludes Studio by Tide®). SAVE Expires: 5/29/21 $300 $1344 -$300 Digital Coupon $1034 Final Price SAVE Save $3 on ONE (1) Gain® FlingsTM 00 Laundry Detergent 42 ct. or larger or $2 SAVE Gain® Ultra FlingsTM Laundry Detergent 84 00 21 ct. or larger (excludes Gain® Liquid/ $4 $2 Powder Laundry). Expires: 5/8/21 -$200 Digital Coupon $284 Final Price $357 Save $2 on ONE (1) Old Spice® -$200 Digital Coupon Dry Spray, Clinical, Hand and $157 Final Price SAVE Body Lotion or Red Reserve Save $2 on ONE (1) 00 Collection Products (excludes Cascade® Rinse Aid $2 trial/travel size). (excludes trial/travel size). Expires: 5/29/21 $598 Expires: 5/8/21 -$200 Digital Coupon $398 Final Price Quantities are limited. Products listed are subject to ® availability and manufacturers' policies. Read each Save $2 on ONE (1) Gillette digital coupon's details carefully for specific limitations Clinical Deodorant 1.6 oz. or and terms when "clipping" your coupons. larger. Expires: 5/29/21

COMMISSARY REWARDS CARD DIGITAL COUPONS AVAILABLE. DISCLAIMER: PICTURES ARE FOR ILLUSTRATION ONLY. THE PRODUCTS INCLUDED IN THIS SALE MAY BE DIFFERENT FROM READ THE TERMS AND CONDITIONS; LIMITED QUANTITIES. THOSE PICTURED. SOME ITEMS MAY NOT BE AVAILABLE AT ALL LOCATIONS. EFFECTIVE FOR ALL STORES.

Page 2 VOL. 7 NO. 9 APRIL 26 - MAY 9

Page 3 VOL. 7 NO. 9 APRIL 26 - MAY 9

4 Days Only! All CONUS Stores

MAY 6 - MAY 9

Variety Pack Juice Boxes 32 ct.

SALE! $693

Page 4 VOL. 7 NO. 9 APRIL 26 - MAY 9

Birds Eye® California Blend Mixed Frozen Vegetables 60 oz. Birds Eye® Whole Frozen Sparkling! Ice® 17 fl. oz. 98 Green Beans 10.8 oz. Coleson's Catch® Select Varieties $4 86 Frozen Wild Salmon 32 oz. Sparkling Water $1 59 86¢ $14

Chobani® Non-Fat Strawberry Pompeian® Extra Virgin Greek Yogurt 32 oz. Freedom's ChoiceTM Robust Olive Oil 32 fl. oz. 02 Purified Water 6 ct. $627 $4 2/$7

All above items are Dietitian Approved! Approximately 10% of all store items are Dietitian Approved. Look for them at your commissary! Our Dietitian Approved Thumb (DAT) labels help you quickly find items that improve the nutritional quality of your diet and align with the Dietary Guidelines for Americans. Our labels take the guesswork out of Nutrition Facts and send you on your way with a healthier eating plan. Spend less time in the aisles and more time focusing on your health. You have a “dietitian alongside you” at Your Commissary!

Page 5 VOL. 7 NO. 9 APRIL 26 - MAY 9

Nongshim® 4.2 oz. Select Campbell's® Varieties Noodle Soup Mix Home StyleTM Chicken Mezzetta® 9.5 oz. Select ® Noodle Soup 18.6 oz. 75¢ Hunt's 18 oz. Select Varieties Stuffed Olives Varieties Barbeque Sauce 12 $148 $102 $4

V8® 64 fl. oz. Select ® ® General Mills Varieties Splash ® General Mills ® Golden GrahamsTM Juice Beverage TM General Mills 16.7 - 18.2 oz. 48 Fiber One Select Varieties CheeriosTM Cereal Cereal 16.7 oz. $1 Bran Cereal 19.6 oz. 01 $226 $2 2/$5

Harvest Snaps® Belvita® 5 ct. Blueberry or General Mills® Cinnamon 3.3 oz. Select Varieties Toasted Coconut Breakfast Toast CrunchTM Flavored Crisps General Mills® Basic 4TM Sandwich Biscuit Packs Cereal 16.7 oz. Cereal 16.7 oz. 37 2/$2 $201 $226 $2

Betty Crocker® Ritz® 7 oz. Ritz® 8 oz. Original or 18.4 - 19.9 oz. Select Select Varieties Sour Cream & Onion Nabisco® Assorted Varieties Brownie Mix Cheese CrispersTM Toasted ChipsTM Cookie Packs 12 ct. 2/$2 $201 $205 $353

Page 6 VOL. 7 NO. 9 APRIL 26 - MAY 9

Page 7 VOL. 7 NO. 9 APRIL 26 - MAY 9

Oscar Mayer® 9 oz. Select ® ® ® Vlasic Bread & Butter Varieties DeliFresh Turkey Cheez-It 7 oz. ® Pringles Chips 24 fl. oz. Breast or Honey Ham Original or White 4.97 - 5.22 oz. Cheddar Snack Crackers 52 79 Wavy Potato Crisps $1 $2 $163 $107

Kozy Shack® 6 ct. Select Varieties Pudding Cups ® Oscar Mayer 8 oz. Select Kozy Shack® 22 oz. Select 06 Varieties Low Sodium Varieties Pudding $2 DeliFresh® Turkey Breast 79 08 $2 Land O Lakes® 10 ct. $2 Select Varieties Snacking Cheese Bars $201

Armour® Original

® TM Fully-Cooked Chobani® Vanilla Flavored Gorton's Natural Catch Meatballs 14 oz. Greek Yogurt 32 oz. Grilled Salmon 6.3 oz. 75 02 $259 $1 $4 Armour® Sliced Pepperoni 5 oz. $159

Magnum® Non-Dairy Frozen Almond Klondike® Original Ice Klondike® Classic Ice Puff's® Simple SoftnessTM Dessert Bars 3 ct. Cream Bars 6 ct. Cream Sandwiches 6 ct. Facial Tissue Boxes 3 ct. $299 $257 $257 $377

Page 8 VOL. 7 NO. 9 APRIL 26 - MAY 9

AvocadosAvocados SELECTION: • Although avocados are available throughout the year and can be found at any time in the produce section, look for the best prices from winter through spring when avocados peak naturally on the tree. • The most common avocado is egg-shaped and fits in the palm of your hand. Avoid avocados with blackened soft spots or pits that rattle when the avocado is shaken. • Avocados are picked before they naturally tree ripen so they may be deep green in color and hard to the touch. In general, as avocados ripen, the deep green color will turn to a blush of purple. When selecting ripened avocados, look for a deep purplish color and a soft, but not squishy texture.

STORAGE: • Because avocados are generally sold un-ripened they store at home well because they can be ripened according to when they are to be eaten. • You can speed up or slow down the ripening process depending upon your needs. Store an avocado in a sealed paper bag at room temperature for fastest ripening. To preserve the avocado for longer periods, keep it in the refrigerator. • Avocados will also ripen naturally by leaving it at room temperature until it turns soft and the skin changes from a dark green to a purplish color.

NUTRITION/HEALTH/WELLNESS: • Two tablespoons of avocado contain about 50 calories and about 300 calories in one large avocado. • Rich in fiber and protein with very little sugar and no cholesterol the greatest amount of calories from avocado come from beneficial monounsaturated fatty acids (MUFAS). • MUFAS, when eaten in moderation, may assist with improving the blood lipid profile, by assisting with increasing HDLs (which are known as “helper” cholesterol).

FUN FACTS: • Avocados were originally cultivated by the Aztec Indians about 5,000 years ago and were valued as a symbol of fertility and love. • Avocados are a warm growing fruit and were first introduced in the United States in the early 1900’s, but remained almost unnoticed until recently. • The most common commercial avocado is still grown in Mexico, and more recently, Southern California, but it wasn’t until the last 20 years that avocados sored in popularity as the main ingredient in guacamole and as a substitute for butter and mayonnaise and even as a velvety base for smoothies and ice cream.

Avocado Toast Guacamole Sliced Avocado

Page 9 VOL. 7 NO. 9 APRIL 26 - MAY 9

Pampers® Sensitive Pampers® Swaddlers® Puff's® Plus LotionTM Facial Baby Wipes 192 ct. Size 3 Diapers 78 ct. Tissue Boxes 3 ct. 31 Charmin® Ultra StrongTM $359 $2012 $4 Bathroom Tissue Rolls 12 ct. $1049

Colgate® Optic White® Renewel Toothpaste 3 oz.

All® Free Clear® 4 in 1 ® ® 38 Mighty Pacs® All Free & Clear OXI Clorox® Liquid $5 Detergent 39 ct. Liquid Detergent with Bleach 81 fl. oz. 97 Stainlifters® 88 fl. oz. 63 $4 2/$10 $3

Page 10 VOL. 7 NO. 9 APRIL 26 - MAY 9

• • • • • • • • MEAT POWER BOXES • • • • • • • •

Page 11 VOL. 7 NO. 9 APRIL 26 - MAY 9

Grandma's Wilted Garlicky Salad

Source: Defense Commissary Agency

Directions: 1. Wash and dry all produce. Slice the radishes and then cut each slice in ½. Cut each avocado in half and then remove the pit. Scoop out the flesh and then cut into chunks. Tear the lettuce into bite sized pieces and slice the bunch of green onions. Half each cherry tomato. Place all the prepared produce in a very large mixing bowl and toss. 2. In a medium sized bowl, add the lemon juice, oil, garlic and other spices. Whisk well. Pour this dressing over the prepared produce and mix well. Cover the salad and then let it rest in the refrigerator for at least 6 hours (preferably overnight) in order for the lettuce to wilt and the flavors to blend. Ingredients: 8 servings

• 3 heads of Romaine lettuce • One 12-16 oz. bag of radishes • 1 bunch of green onions Tips: • 1-small container of cherry tomatoes • To make this salad a bit heartier, add your favorite • 2 Avocados (must be ripe) can of low sodium beans (kidney, black, chick peas) • ½ cup fresh squeezed lemon juice (from 2 lemons) drained and rinsed. • ½ cup olive oil • Just before serving top the salad with a grilled • 3 large garlic cloves (minced) boneless chicken breast. • ½ tsp. black pepper • ½ tsp. salt • or ¼ tsp. seasoning salt)

Page 12 VOL. 7 NO. 9 APRIL 26 - MAY 9

Slow Cooker Pork Carnitas

Source: Defense Commissary Agency

Directions: 1. Cut the pork loin into 3 large pieces and sprinkle with the salt, pepper, and cumin. Slice the orange and red onion into many thin slices. 2. Place the seasoned pork into the slow cooker along with the orange slices, onion, salsa, ¼ cup water and honey. 3. Cover and cook on low for 7 hours or high for 4 hours. 4. Remove the orange slices from the slow cooker and discard. 5. Remove the pork and gently shred. Place the shredded pork on a foil lined baking sheet. Pour the sauce from the slow cooker over the meat and gently mix. 6. Broil the meat in the oven until it begins to brown, Ingredients: 4 - 6 servings turning once and the juice begins to caramelize. Watch the meat closely to prevent overcooking • 3 lbs. pork loin and drying out the meat. Total broil time should • 1 orange be about 4 minutes - turning the meat after two minutes. Immediately remove the tray from the • ½ red onion, medium oven. • ¾ cup of salsa verde 7. Serve immediately by dividing the pork equally • 2 garlic cloves, minced between 12 tortillas and then topping with equal amounts of avocado, cilantro, cabbage and radish • 1 tsp. cumin (optional). • 1 tsp. salt • 1 tsp. pepper • 1 tbsp. honey • 12 corn or flour tortillas Tips: • 2 fresh avocados • If you want juicer pork, skip step 6 and use the juice • ¼ cup fresh cilantro, chopped to drizzle over finished product in step 7. • 1 cup of shredded cabbage (green or purple) • Prepare the pork as described but serve it over a bed of mixed greens along with the avocado and cilantro. • Sliced radishes (optional) Add some diced mango.

Page 13 VOL. 7 NO. 9 APRIL 26 - MAY 9

Your Everyday Savings ON THE ITEMS YOU LOVE Lower Prices

your

www.Commissaries.com

DISCLAIMER: PICTURES ARE FOR ILLUSTRATION ONLY. THE PRODUCTS INCLUDED IN THIS SALE MAY BE DIFFERENT FROM THOSE PICTURED. SOME ITEMS MAY NOT BE AVAILABLE AT ALL LOCATIONS. EFFECTIVE FOR CONUS STORES ONLY.

Page 14 VOL. 7 NO. 9 APRIL 26 - MAY 9

Thinking Outside the Box!

Salmon Quesadillas Save a Healthy 20%

The "Thinking Outside the Box" meals offer quick solutions for your busy lifestyle. 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 your 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, Salmon Quesadillas, at special savings at your commissary now!

Mario® Sliced Black Olives 2.25 oz. 62¢

McCormick® Basil ® Chobani Non-Fat Plain Leaves .62 oz. Greek Yogurt 32 oz. $402 $156

Pace® Chunky Hot Chi-Chi's® Whole Salsa 16 oz. Wheat Fajita Style Tortillas 8 ct. $153 $115 “THINKING OUTSIDE THE BOX” TAGS HELP IDENTIFY DISCLAIMER: PICTURES ARE FOR ILLUSTRATION ONLY. THE PRODUCTS INCLUDED IN THIS SALE MAY BE DIFFERENT FROM PRODUCTS USED IN THE MEAL SOLUTION. THOSE PICTURED. SOME ITEMS MAY NOT BE AVAILABLE AT ALL LOCATIONS. EFFECTIVE FOR CONUS STORES ONLY.

Page 15 Thinking Outside the Box!

Salmon Quesadillas Oftentimes when we think of sources to get our protein in for the day we look toward the meat department. Yes there are good sources of lean proteins but relying on the same sources week after week, you might find yourself in a pattern of repeating the same meals. Mix up your protein by looking toward the center of the store. Beans and legumes are good sources of plant proteins and can be light on the wallet. These plant proteins are often high in fiber so by mixing up your proteins, you’re meeting other nutrition needs as well. In addition to plant proteins, the center store also offers animal proteins. Canned chicken, tuna, and salmon are great pantry staples and ready to be adapted to a quick meal or snack. These proteins can be added to salads to add both protein and taste to the meal or made into a wrap for a more on the go meal. When choosing canned salmon you can increase the amount of calcium in the meal by grinding the bones and mixing them into the protein. Seafood (shellfish and fish) is a good source of key nutrients like protein and vitamins and minerals. It is also a primary food source for omega-3 fatty acids, which are very important to optimal health. In fact, multiple studies show that omega-3 fatty acids are not only extremely beneficial to heart, brain, and eye health, but that they also protect against certain types of cancer, arthritis, and premature aging of the skin. Mainly because of the known benefits to health provided by omega-3 fatty acids, the Dietary Guidelines for Americans encourage the general adult population to eat more seafood. In fact, if possible, seafood should be part of building a healthy eating pattern by incorporating into the diet twice a week. Most Americans should aim to consume at least 8 ounces per week usually in 2-4 ounce servings. Pregnant and breastfeeding women and those with underlying health conditions should consult their doctor or a dietitian for guidance on the optimal intake level and best types of seafood. USDA analysis has shown that the canned and frozen varieties of fish have roughly the same nutritional value as fresh fish. Just be sure to check the sodium level in these types, and keep intake in check. n addition, these varieties tend to be more economical than fresh fish and also have a substantially greater shelf life and spoilage isn’t as much of burden then fresh fish. Quick dishes using canned and frozen fish are limitless and easy. For example, a tuna-melt grilled cheddar cheese sandwich on whole grain/wheat bread only takes minutes. There are also numerous recipes on the internet for tasty salmon patties using canned salmon. Most all frozen fish fillets turn out great when seasoned with just a dash of salt, pepper and dried dill and then baked or broiled according to package directions. Just remember, for the highest nutritional density and quality, be sure to choose plain frozen fillets and low sodium canned fish. This meal uses canned salmon and can be made quickly on the stove which gives it a nice crispy texture that makes it even more enjoyable. Any leftovers can be stored and made into a quick microwaveable burrito or used to top a salad.

Ingredients: 4 servings • One 14-15 oz. can of pink salmon • 2-3 oz. sliced black olives, drained • Cooking spray • 8 medium-sized whole wheat tortillas • 6 oz. of shredded cheddar cheese • 4 to 8 tbsp. salsa • 2 garlic cloves minced or ½ tsp. • ½ to ¾ tsp. dried basil • 10 oz. fresh baby spinach garlic powder • 4-6 oz. Nonfat Plain Greek Yogurt • ½ medium red onion diced • 1 tsp. olive oil

Directions: 1. Drain the canned salmon. Gently remove the large place this on top of the spinach. center bone and discard. Or it can be mashed and 5. Check the bottom tortilla by lifting gently with added back into the salmon to increase the calcium of spatula to see if it has begun to brown. Gently flip the dish. the quesadilla and cook the other side until it is lightly 2. Over medium heat, bring the oil to temperature browned and has a little crisp. and add the diced onions. Cook, stirring to prevent 6. Remove and plate by topping with ¼ of the Greek burning until the onions become tender. Add the garlic yogurt and a small handful of spinach. Serve a piece of and cook for about 30 seconds. your favorite fruit alongside to round out the meal. 3. Add the drained salmon, black olives, and dried basil. 7. Repeat steps 4-6 for the remaining quesadillas. Cook until heated though. Remove from heat and set aside in medium sized bowl. Tips: 4. Lightly spray a tortilla with cooking spray and place it in • This recipe can serve as a meal for a family dinner or lunch the pan. In this order, place ¼ of the cheese, followed or quesadillas can be made ahead of time and reheated for by ¼ of the salmon mixture and then topped with a office lunch or a quick meal for a hungry teenager. small handful of the baby spinach. Quickly and gently • The salmon mixture can also be used as a protein source on spread the mixture evenly to nearly cover the tortilla. top of mixed salad greens for a salad. Lightly spray another tortilla with cooking spray and • Cooked diced chicken can be substituted for the salmon.

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 Page 16