1 pound lean ground beef
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Save by using Essential Everyday™ Ketchup and Serve with Idahoan Mashed Potatoes.
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 lime, juiced
salt and ground black pepper to taste
1 small zucchini, cut into 1/2-inch slices
1 onion, cut into wedges and separated
1 red bell pepper, cut into 1 inch pieces
10 cherry tomatoes
In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
Preheat grill for high heat.
Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
Save by using Bagged Cooking Onions and Serve with Fresh Express Salad Blends.
1 pound skinless, boneless chicken breast halves
1 cup heavy cream
1 cup chicken broth, divided
1/2 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1 tablespoon butter
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Save by using Mueller's Pasta and Serve with J. Campione Garlic Bread.
4 skinless, boneless chicken breast halves
1 tablespoon ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon salt
2 tablespoons garlic powder
2 1/2 tablespoons paprika
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Serve with Kraft Original Macaroni and Cheese and Birds Eye Plain Vegetables.
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