2 (8 ounce) containers plain Greek yogurt, divided
1 (1 ounce) package dry Ranch-style dressing mix
1 cucumber, peeled, seeded, and chopped
1 1/2 pounds ground beef
1/4 cup diced onion
6 pita bread rounds
2 cups torn lettuce leaves
1 tomato, seeded and diced
In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix.
Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
Grill patties on medium heat for 7 minutes each side, turning once.
Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.
Save by using Cabot Greek Style Yogurt and Serve with Kraft Macaroni and Cheese..
1/2 cup dry sherry
1/3 cup soy sauce
1/4 cup water
3 tablespoons white sugar
1/2 cup fresh Thai basil leaves
3 dried whole red chilies
1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into chunks
1/2 cup sesame oil
10 slices fresh ginger
2 cloves garlic, sliced
Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar.
Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
Save by using Mrs. B's Approved Chicken Thighs and Serve with Fresh Broccoli Crowns..
2 cups 1 inch pieces fresh asparagus
1/2 cup butter
2 cups half-and-half cream
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
12 ounces dry fettuccini pasta
1 pinch cayenne pepper
3/4 cup grated Parmesan cheese
1/2 pound cooked chicken breasts - cut into bite size pieces
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly.
Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
Pour sauce over pasta and asparagus, and toss to coat.
Save by using San Giorgio Pasta and Mrs. B's Approved Boneless Chicken Breasts.
4 boneless pork chops
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup vegetable oil
1 tablespoon minced garlic (optional)
Combine the pork chops, lemon juice, Worcestershire sauce, vegetable oil, and garlic in a large resealable plastic bag. Squeeze as much excess air from bag as possible. Marinate in refrigerator 4 to 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the pork chops from the marinade directly to the grill. Discard the marinade.
Cook until the pork is no longer pink in the center, about 5 minutes per side.
An instant-read thermometer inserted into the center should read 145 °F (63 °C).
Serve with Fresh Express Salads and Huntsinger Farms White Potatoes..
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