1 1/2 Pounds Ground Beef
1/2 Cup Steak Sauce, Divided
2 Tablespoons Prepared Horseradish
2 Tablespoons Finely Chopped Fresh Parsley
2 Tablespoons Finely Chopped Green Onion
4 Slices Muenster Cheese
4 Hamburger Buns, Split And Toasted
Heat an outdoor grill for high heat.
In a bowl, mix 6 tablespoons steak sauce, horseradish, parsley, and green onion. Form the ground beef into 4 patties. Brush the patties with the remaining steak sauce.
Place patties on the grill, and brush with the remaining steak sauce. Grill for 6 to 8 minutes per side, or until meat is no longer pink. Top with Muenster cheese and the horseradish sauce, and serve on buns.
Save by using Ball Park Hamburger Rolls and Serve with Idahoan Mashed Potatoes.
4 Skinless, Boneless Chicken Breasts
1 Teaspoon Olive Oil
1/2 Teaspoon Onion Powder
1 Pinch Salt
1 Pinch Ground Black Pepper
2 Avocados - Peeled, Pitted And Sliced
2 Ripe Tomatoes, Sliced
1 (8 Ounce) Package Monterey Jack Cheese, Cut Into 10 Slices
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Save by using Pilgrim's Boneless and Skinless Chicken Breasts and Serve with Richfood Vegetable Blends.
1 Pound Ground Beef
1/2 Cup Shredded Cheddar Cheese
2 Tablespoons Prepared Horseradish
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
1/2 Cup Real Bacon Bits
4 Hamburger Buns
Preheat grill for high heat.
In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.
Save by using Crystal Farms Shredded Cheese and Serve with Grandma Utz's Potato Chips.
1 Tablespoon Cornstarch
1 1/2 Cloves Garlic, Crushed
2 Teaspoons Chopped Fresh Ginger Root, Divided
1/4 Cup Vegetable Oil, Divided
1 Small Head Broccoli, Cut Into Florets
1/2 Cup Snow Peas
3/4 Cup Julienned Carrots
1/2 Cup Halved Green Beans
2 Tablespoons Soy Sauce
2 1/2 Tablespoons Water
1/4 Cup Chopped Onion
1/2 Tablespoon Salt
In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Save by using Fresh Broccoli Crowns and Serve with Mueller's Pasta.
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