1/3 Cup Hickory Flavored Barbeque Sauce
2 Cloves Garlic, Minced, Or To Taste
2 Chipotle Chilies In Adobo Sauce, Minced, Or To Taste
2 Tablespoons Adobo Sauce From Chipotle Peppers
1 Teaspoon Kosher Salt
1 Teaspoon Coarse Ground Black Pepper
1/2 Teaspoon Celery Salt
1/2 Teaspoon Ground Cumin
1 Tablespoon Worcestershire Sauce
1 Onion, Chopped
1/2 Cup Dry Oatmeal
2 Pounds Lean Ground Beef
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Save by using 85% Lean Fresh Ground Round and Serve with Mrs. T's Pierogies.
4 Skinless, Boneless Chicken Breast Halves - Cubed
1 Large Green Bell Pepper, Cut Into 2 Inch Pieces
1 Onion, Cut Into Wedges
1 Large Red Bell Pepper, Cut Into 2 Inch Pieces
1 Cup Barbeque Sauce
Preheat grill for high heat.
Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
Save by using Fresh Green Peppers and Serve with Bush's Grillin Beans.
6 (3.5 Ounce) Links Sweet Italian Sausage, Casings Removed
5 Cups Water
1 (14.5 Ounce) Can Stewed Tomatoes, With Juice
2 Teaspoons Dried Basil
1 (1 Ounce) Package Dry Onion Soup Mix
4 Tomatoes, Diced
2 Cups Cheese Tortellini
3 Cups Shredded Cabbage
In a large pot over medium high heat, saute the sausage for 5 minutes, or until browned and crumbly. Pour in the water, stewed tomatoes, basil, onion soup mix and fresh tomatoes.
Bring just to a boil, reduce heat to low and simmer for 15 minutes. Stir in the tortellini and cabbage. Simmer for 10 more minutes.
Save by using Fresh Green Cabbage and Seviroli Tortellini.
16 Ounces Lean Ground Beef
1 (1.25 Ounce) Package Taco Seasoning Mix
1 Head Iceberg Lettuce, Shredded
1 Red Onion, Sliced
1 Bunch Green Onions, Chopped
1 (15 Ounce) Can Pinto Beans, Drained
1 (15 Ounce) Can Kidney Beans, Drained
2 Large Tomatoes, Chopped
1 Avocados - Peeled, Pitted, And Cubed
8 Ounces Shredded Cheddar Cheese
1 (16 Ounce) Package Corn Chips
1 (16 Ounce) Bottle Catalina Salad Dressing
Prepare the ground beef as directed by taco seasoning package and set aside.
In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.
Save by using Taco Bell Original Seasoning and Crisp Iceberg Lettuce.
Prices Valid July 29th to August 25th
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