1 Pound Lean Ground Beef
1 (1.25 Ounce) Package Taco Seasoning Mix
2 (16 Ounce) Cans Refried Beans
4 (10 Inch) Flour Tortillas
3 Cups Shredded Cheddar Cheese
2 Green Onions, Chopped
2 Roma (Plum) Tomatoes, Chopped
Preheat oven to 375 degrees F (190 degrees C).
In large skillet over medium heat, cook beef until browned. Drain. Combine with taco seasoning and refried beans. Spread half of mixture in 9x13 inch baking dish. Top with two tortillas, trimming if necessary, and half of cheese. Repeat layers.
Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.
Save by using Cabot Shredded Cheese and Serve with Birds Eye Steamfresh Rice.
1/2 Teaspoon Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
3 Large Boneless, Skinless Chicken Breasts, Cut Into 2-Inch Pieces
2 Eggs, Slightly Beaten
1 Cup Italian Seasoned Bread Crumbs
1/2 Cup Sugar
1/2 Cup Lemon Juice
1 1/2 Teaspoons Curry Powder
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
Bake in preheated oven for 15 minutes, turning once.
In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
Serve with Libby's Vegetables and Pillsbury Grands.
2 Tablespoons Butter
4 Thick Cut Pork Chops
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Onion, Sliced Into Rings
2 Cloves Garlic, Finely Chopped
1/4 Cup Fresh Basil, Chopped
1 Large Fresh Tomato, Chopped
5 Large Fresh Mushrooms, Sliced
1/2 Cup Milk
1 (10.5 Ounce) Can Condensed Cream Of Chicken Soup
4 Teaspoons Sour Cream
Melt butter in a 4-quart saucepan over medium heat. Sprinkle pork chops with salt and pepper on both sides. Place in saucepan. Stir in onion, and garlic. Cook 3 minutes; turn pork chops, and cook 3 more minutes. Stir in basil, tomatoes, mushrooms, milk, and soup. Reduce heat to low, cover, and simmer.
After 30 minutes, turn chops, stir contents, and simmer 30 minutes more. To serve, pour sauce over chops and top with a teaspoon of sour cream on each chop.
Save by using Swiss Premium Milk and Serve with Kraft Deluxe Mac & Cheese.
1 (10 Ounce) Package Frozen Chopped Spinach
29 Ounces Alfredo-Style Pasta Sauce
1/2 Cup Skim Milk
1 (8 Ounce) Package Lasagna Noodles
1 Pint Part-Skim Ricotta Cheese
8 Ounces Shredded Carrots
8 Ounces Fresh Mushrooms, Sliced
1/2 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
Combine pasta sauce with milk in a medium bowl. Mix well.
Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.
Save by using San Giorgio Oven Ready Lasagna Noodles and Frigo Ricotta Cheese.
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