1/2 Pound Macaroni, Cooked
1 (15 Ounce) Can Chili With Beans
1 (15 Ounce) Can Sweet Corn, Drained
1/2 Pound Ground Beef, Browned And Drained
2 Tablespoons Hot Sauce
1/2 Cup Chopped Onion
1 Tablespoon Chili Seasoning Mix
1/2 Cup Shredded Mozzarella Cheese
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 20 minutes, or until heated through.
Save by using Mueller's Pasta and Serve with New York Garlic Toast.
1 1/4 Pounds Skinless, Boneless Chicken Breast Halves
3 Tablespoons All-Purpose Flour
2 Tablespoons Olive Oil
2 Teaspoons Butter
2 Tablespoons Shallots, Minced
2 Cloves Garlic, Minced
1 Cup Water
1/2 Cup White Wine
1 Cube Chicken Bouillon
1/2 Teaspoon Dried Rosemary, Crushed
1/4 Teaspoon Salt
1 Pinch Ground Black Pepper
Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
To same skillet, add shallots and garlic. Sautè until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
Save by using Pilgrim's Boneless Chicken Breasts and Serve with Green Giant Vegetables in Sauce.
4 Tablespoons Butter
4 (1 Inch Thick) Pork Chops
1/2 Cup Dry White Wine
1 Teaspoon Salt
1/8 Teaspoon Fresh Ground Black Pepper
1/2 Teaspoon Crushed Dried Rosemary
2 Cloves Garlic, Minced
In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates and spoon sauce over the meat.
Serve with Knorr Pasta Sides and Fresh Broccoli Crowns.
3 Tablespoons Extra Virgin Olive Oil, Divided
10 Chicken Tenderloins
Pepper To Taste
Salt To Taste
1 (26 Ounce) Jar Spaghetti Sauce With Mushrooms
1 (14.5 Ounce) Can Italian Diced Tomatoes, Un-Drained
1 Red Bell Pepper, Diced
1 (15 Ounce) Can Whole Kernel Corn, Drained
1 (10 Ounce) Can Whole Black Olives, Drained
1/4 Cup Canned Jalapeno Pepper Slices, Un-Drained
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Ground Black Pepper
1 (16 Ounce) Package Angel Hair Pasta
1 Tablespoon Butter
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear. Set aside, and keep warm.
In a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos. Bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper. Place chicken in the pot. Reduce heat to low, cover, and simmer 15 minutes.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook 2 to 4 minutes, until al dente. Drain, transfer to a bowl, and toss with remaining olive oil and butter. Spoon the sauce over the pasta to serve.
Save by using Hunt's Spaghetti Sauce and Serve with Fresh Baked Italian Bread.
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