1 1/2 lbs. tilapia fillets, 1/2"-thick
1/2 cup green pepper, chopped
2 tbsp. canola oil
2 tbsp. apple pie spice
3/4 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Heat skillet over medium high heat. In a small bowl, stir together apple pie spice, thyme, garlic powder, and cayenne pepper.
Brush oil over both sides of fillets. Sprinkle fillets with spice mix; press in lightly to form coating.
Add fillets and green pepper to skillet, cook for 4-6 minutes, turning once, or until fish begins to flake easily, and spices are well browned, but not burned.
Save by using Fresh Green Peppers and Serve with River Medium Grain Rice.
3 lbs. spare ribs
1 (8 oz.) can tomato sauce
1/2 c. orange juice
1/2 c. honey
2 tbsp. minced onion
1 clove garlic, minced or pressed
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. freshly ground pepper
Cut spare ribs into 2 or 3-ribs pieces. Sprinkle on both sides with salt and pepper.
Place into 13x9-inch pan. Bake in hot oven at 400°F for 40 minutes. Drain off fat.
Meanwhile, mix together with tomato sauce, orange juice, honey, vinegar, onions, garlic and Worcestershire sauce. Pour mixture over ribs to coat evenly.
Lower oven temperature to 350°F. Bake 40 minutes or longer until ribs are juicy and tender.
Serve with Bush's Baked Beans and Birds Eye Steamfresh Vegetables.
16 chicken tenders (approx. 2 lbs.)
2 bunches green onion
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions.
Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight.
Preheat oven to 350°F. Drain chicken, reserving marinade.
Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Serve with Farm Stand Baby Carrots and Fresh Baked Kaiser Rolls.
1 lb. sausage, ground
1 lb. box Ziti Noodles
1 jar Alfredo sauce
1 jar marinara sauce
2 cups shredded mozzarella cheese
1 green pepper, diced
1 medium onion, diced
Preheat oven to 350°F. Boil pasta al dente according to package. Meanwhile, in a large skillet, saute pepper, onion and Italian sausage.
When sausage is cooked through, add jar of marinara sauce and jar of Alfredo sauce.
Heat until warm, reduce heat to low. Drain pasta and combine with sauce mixture. Spread into large enough casserole dish. Sprinkle with mozzarella cheese.
Bake for 15 minutes, until mozzarella just starts to brown. Allow to cool 5 minutes before serving.
Save by using San Giorgio Pasta and Serve with New York Texas Garlic Toast.
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