1 lb. lean ground beef
1 small onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10.5 oz.) cream of mushroom soup,
4 ounces mushroom stems and pieces, drained
3/4 cup sour cream
1 package (8-10 oz.) noodles
In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes.
Stir in sour cream; heat through, but do not boil. Serve over noodles.
Save by using Barilla Pasta and Serve with Fresh Broccoli Crowns.
6-8 (.25 lb. each) pork chops
3-4 medium potatoes, thinly sliced
1 family size can (26 oz.) mushroom soup
1/2 - 3/4 can milk
3/4 cup sour cream
1 bag frozen green beans
2-3 tablespoons olive oil
Add oil to pan; cook and season the pork chops as desired, until almost done (no longer pink inside).
Mix sour cream, milk and soup together. Layer potatoes and 1/2 soup mixture (reserve other half for later) on bottom of a 13"x9" casserole dish. Each layer is very lightly covered with soup mixture.
Arrange pork chops in a single row across mixture. Mix frozen green beans and remaining soup mixture together; spread along top, over the pork chops.
Cover top with foil and place on a baking pan to avoid spillage and bake in a 400°F oven for 30-40 minutes.
Save by using Daisy Sour Cream and Serve with Cole's Garlic Bread.
16 oz. Salmon (4 fillets)
2 Lemons, sliced into 1/4-inch rounds
1/2 cup Red Onion, sliced
1 tablespoon Fresh Basil, chopped
1 tablespoon Fresh Dill, chopped
1/4 teaspoon Sea Salt
Preheat oven for 350°F.
Layer in the following order: lemon rounds, red onion, salmon. Place inside a foil pouch, season with herbs and Sea Salt.
Close pouch and bake in oven for 25 minutes or until fish flakes with a fork. Do not poke holes in foil pouch.
Remove salmon from foil pouch, place on plate and drizzle with juices leftover in pouch
Serve with Fresh Broccoli Crowns and San Giorgio Pasta.
4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce
1 cup Parmesan or shredded Mozzarella cheese
Preheat oven to 400°F. Dip chicken in egg, then bread crumbs, coating well.
In a 13" x 9" glass baking dish, arrange chicken. Bake uncovered 20 minutes.
Pour the marinara sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Save by using Barilla Pasta Sauce and San Giorgio Italian Flavored Bread Crumbs.
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