Sainsbury's offer 2.1.2020 - 31.1.2020 - NO LONGER VALID *

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1 ... 114 115 117 119 120 ... 148
Scroll through the Sainsbury's promotional catalogue valid from 2.1.2020 to 31.1.2020. On 148 pages of the currently valid offer, you will find the best goods from the Supermarkets category. This offer discounts on more than 1911 products that certainly belong among the goods you regularly buy. If you want to save on your next shopping at Sainsbury's, do not forget to leaf through the entire catalogue from page 1 to page 148. On the current page you will find promotions on baking powder, beans, bed, broccoli, capers, coat, container; however, leaflets of Sainsbury's offers many other discounts on goods like card, almonds, apricots, box, butternut squash, celery. If you want to shop smart and save a significant portion of the costs of your next shopping at your favourite Sainsbury's store, you should not miss this offer full of amazing prices and wonderful discounts. Come back to My-leaflet.co.uk every day and you will not miss any of the great promotions offered by your favourite retailers.
* Valid at all Sainsbury's stores
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Body Soul DAY 1: DAY 1: DINNER LUNCH Pork with caper lemon sauce Chilli-lime tofu salad with soft boiled egg and green bean lentils SERVES 2 V DF HANDS-ON TIME 15 MINS TOTAL TIME 20 MINS % x 280g pack Tofoo 1 Wrap the tofu in several layers of kitchen paper or a tea towel. Press firmly to remove excess water, then cut into 2cm wide slices. Heat a large nonstick frying pan until very hot and add the oil. Add the tofu and let it firm tofu 2 tsp vegetable oil 200g pack Tenderstem broccoli, SERVES 2 GF DF HANDS-ON TIME 25 MINS TOTAL TIME 35 MINS brown for around 2 minutes on each side. Remove 75g dried Puy lentils 100g fine green beans, halved 200g Taste the Difference pork trimmed from the pan and chop into cubes. 2 Boil the broccoli for 2-3 minutes until just al dente, drain and refresh in cold water then pat dry. Boil the 2 medium eggs, at room temperature 1 large carrot, about 150g 2 tsp toasted sesame seeds eggs for 7 minutes then drain and submerge in cold water. When cooled, peel and halve. Peel the carrot then shave it into ribbons using the peeler. 3 Whisk or shake the dressing ingredients together in a jar. Divide the carrot, broccoli, eggs and tofu between two sealable lunch containers. Sprinkle with the toasted sesame seeds. Divide the dressing between two sealable pots and add to the containers. Cover and chill, ready for the next day. 4 Remove your lunch container from the fridge about 30 minutes before eating, to take off some of the chill, pouring the dressing over the salad so that the flavours tenderloin 3 tsp extra-virgin olive oil 1 small shallot, finely chopped zest and juice of % small lemon 75ml chicken or vegetable stock* 75ml white wine 1 tbsp miniature capers, rinsed 2 tbsp chopped flat-leaf parsley For the dressing 2 tbsp dark soy sauce juice of 1 lime • 2 tsp sriracha or other hot chilli sauce • 1 tsp grated root ginger 2 tsp clear honey 1 Put the lentils in a saucepan and cover with three times their volume of water. Bring to the boil and cook for 15-20 minutes until al dente. Add the green can be absorbed as it comes to room temperature. 332cals; 17g fat (3g sat fat); 238 protein; 8g fibre; beans and cook for 2-3 minutes until 18g carbs; 15g total sugars; 2.6g salt just tender, then drain and keep warm. 2 Meanwhile, slice the pork into 6 pieces. Pound into thin escalopes between 2 sheets of baking powder, using a rolling pin or heavy tin. Season and rub with 2 teaspoons of the olive oil to coat lightly. 3 Heat a large nonstick frying pan and add half the pork. Cook for 1/-2 minutes each side, until lightly browned and cooked through. Transfer to a plate and repeat. 4 Once all the pork is browned and set aside, add the remaining oil to the pan and gently fry the shallot with some seasoning until soft. Add the lemon zest, juice, stock and wine. Reduce by half over a fairly high heat, which will take about 3 minutes. Return the pork to the pan with the capers. Turn the pork in the sauce until heated through. 5 Serve the pork on a bed of lentils and beans, spooning the sauce over the top. Scatter with parsley to finish. *Use gluten-free stock if required I 338cals; 10g fat (2g sat fat); 338 protein; 7g fibre; 20g carbs; 2g total sugars; 0.4g salt > sainsburysmagazine.co.uk 117 REPORT

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