3 Potatoes, Peeled And Cubed
1 Pound Lean Ground Beef
1 Large Onion, Diced
1 Green Bell Pepper, Chopped
2 Tablespoons Margarine
1/4 Cup Milk
1 (9 Inch) Unbaked Pie Shell
1 (15 Ounce) Can Cream-Style Corn
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
Save by using Huntsinger Farms Russet Potatoes and 80% Lean Fresh Ground Chuck.
4 Boneless, Skinless Chicken Breast Halves
1 Tablespoon Vegetable Oil
1 Onion, Chopped
1 (10 Ounce) Can Diced Tomatoes With Green Chile Peppers
1 (14.5 Ounce) Can Stewed Tomatoes
12 Small Chile Peppers, Diced (Optional)
1 (10.75 Ounce) Can Condensed Cream Of Chicken Soup
1 (14.5 Ounce) Can Chicken Broth
1 Bunch Green Onions, Chopped
1/2 Pint Heavy Cream
6 (6 Inch) Corn Tortillas
3 Cups Shredded Cheddar Cheese
1 (10 Ounce) Can Enchilada Sauce
Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.
Save by using Cabot Shredded Cheese and Serve with Minute Rice.
1 (8 Ounce) Container Fat-Free Plain Yogurt
1/3 Cup Crumbled Feta Cheese With Basil And Sun-Dried Tomatoes
1/2 Teaspoon Lemon Zest
2 Tablespoons Fresh Lemon Juice
2 Teaspoons Dried Oregano
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Crushed Dried Rosemary
1 Pound Skinless, Boneless Chicken Breast Halves - Cut Into 1 Inch Pieces
1 Large Red Onion, Cut Into Wedges
1 Large Green Bell Pepper, Cut Into 1 1/2 Inch Pieces
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
Preheat an outdoor grill for high heat.
Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
Save by using Fresh Local Green Peppers and Serve with Fresh Express Salads.
1 Tablespoon Butter
2 Medium Zucchini, Cubed
1 Pinch Red Pepper Flakes
Salt To Taste
Pepper To Taste
1 Cup Marinara Sauce
1 1/2 Cups Shredded Mozzarella Cheese
4 (6 Inch) French Or Italian Sandwich Rolls, Split
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.
Save by using Kraft Cracker Barrel Cheese and Serve with Birds Eye Steamfresh Vegetables.
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