1 Pound Ground Beef
1 Egg, Beaten
1/4 Cup Quick Cooking Oats
1 Tablespoon Dried Onion Flakes
1/2 Teaspoon Seasoning Salt
1 Dash Ground Black Pepper
2 Tablespoons Ketchup
1 Teaspoon Dry Onion Soup Mix
Preheat an outdoor grill for high heat, and lightly oil grate.
In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties.
Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).
Save by using Hunt's Ketchup and Serve with Good's Potato Chips.
1 Pound Raw Chicken Tenders Or Strips
1/4 Cup All-Purpose Flour
1 Tablespoon Olive Oil
1 (16 Ounce) Package Spaghetti
1 Tablespoon Olive Oil, Divided
1 Green Bell Pepper, Cut Into 1/2 Inch Wide Strips
1 Red Bell Pepper, Cut Into 1/2 Inch Wide Strips
1 Yellow Bell Peppers, Cut Into 1/2 Inch Wide Strips
1 Onion, Chopped
2 Tablespoons Chopped Garlic
1 1/2 Cups Four Cheese Alfredo Sauce
1/2 Cup Chopped Fresh Parsley
Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large skillet over medium heat. Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.
Save by using Barilla Pasta and Serve with Fresh Express Salad Blends.
1 Tablespoon Vegetable Oil
4 Boneless Pork Chops
2 (14.5 Ounce) Cans Chopped Stewed Tomatoes, With Juice
1 (8.75 Ounce) Can Whole Kernel Corn, Drained
1 (8 Ounce) Can Red Kidney Beans, Drained
1/2 Cup Uncooked Long Grain White Rice
1 (4 Ounce) Can Diced Green Chilies, Drained
1/4 Teaspoon Salt
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 160 degrees F (70 degrees C).
Serve with Green Giant Nibbler Cob Corn and McCain Potatoes.
1/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Teaspoon Dried Oregano
1 Teaspoon Chili Powder
Garlic Salt To Taste
Salt To Taste
Pepper To Taste
1 Teaspoon White Sugar
2 Small Zucchini, Julienned
2 Medium Small Yellow Squash, Julienned
1 Large Onion, Sliced
1 Green Bell Pepper, Cut Into Thin Strips
1 Red Bell Pepper, Cut Into Thin Strips
2 Tablespoons Olive Oil
1 (8.75 Ounce) Can Whole Kernel Corn, Drained
1 (15 Ounce) Can Black Beans, Drained
In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
Save by using Fresh Green Peppers and Bagged Cooking Onions.
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