16 Ounces Flank Steak, Cut Into Strips
1 Green Bell Pepper, Seeded And Cut Into Strips
1 Large Onion, Sliced Into Rings
1 (8 Ounce) Bottle Italian-Style Salad Dressing
1/2 (32 Ounce) Package Frozen Curly-Style French Fries
1 (8 Ounce) Package Shredded Cheddar Cheese
1 Head Iceberg Lettuce, Torn Into Bite-Sized Pieces
4 Tomatoes, Quartered
1 (15 Ounce) Can Garbanzo Beans, Drained
1 (8 Ounce) Bottle Ranch-Style Salad Dressing
In a covered dish, spread out sliced steak, peppers and onions and pour the Italian dressing over all. Cover and refrigerate for at least 20 minutes.
Cook French fries according to package instructions while steak is marinating.
In a large skillet over medium-high heat, saute steak, peppers and onions until vegetables are tender and steak is cooked to your liking. Separate steak mixture into 8 equal portions while in the skillet, and top each portion with cheese. Cover and set aside to let cheese melt.
Arrange lettuce, tomatoes and garbanzo beans on 8 separate plates. Top each salad with 1/8 of the French fries and 1/8 of the steak mixture and serve with Ranch-style salad dressing.
Save by using Heluva Good Cheese and Crisp Iceberg Lettuce.
3 Skinless, Boneless Chicken Breast Halves - Cooked And Cubed
2 Tablespoons Butter, Melted
1 (2 Ounce) Bottle Hot Sauce
1 (8 Ounce) Bottle Blue Cheese Salad Dressing
1 (16 Inch) Prepared Pizza Crust
1 (8 Ounce) Package Shredded Mozzarella Cheese
In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Preheat oven to specified heat on pizza crust directions.
Bake in preheated oven according to pizza crust directions until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Save by using Jumbo Pack Boneless and Skinless Chicken Breasts and Serve with Fresh Express Garden Salad.
2 Pounds Beef Stew Meat, Cut Into 1 Inch Cubes
1/4 Cup All-Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Clove Garlic, Minced
1 Bay Leaf
1 Teaspoon Paprika
1 Teaspoon Worcestershire Sauce
1 Onion, Chopped
1 1/2 Cups Beef Broth
3 Potatoes, Diced
4 Carrots, Sliced
1 Stalk Celery, Chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Save by using Farm Stand Carrots and Sleeved Celery.
1 Pound Italian Sausage
1 Clove Garlic, Minced
2 (14 Ounce) Cans Beef Broth
1 (14.5 Ounce) Can Italian-Style Stewed Tomatoes
1 Cup Sliced Carrots
1 (14.5 Ounce) Can Great Northern Beans, Undrained
2 Small Zucchini, Cubed
2 Cups Spinach - Packed, Rinsed And Torn
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Save by using Hanover Beans and Serve with Cole's Garlic Bread with Butter.
Prices Valid March 11th to March 17th
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