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1. TANGY PORK CHOPS

Cost: $13.20 | $3.30 per person

Ingredients

  • 1/2 cup flour

  • 1/4 tsp. garlic powder

  • 4 (7 oz.) pork loin chops

  • 2 tbsp. canola oil

  • 1 can cream of mushroom soup, condensed

  • 8 oz. can mushroom stems and pieces, drained

  • 3/4 cup milk

  • 1 container French Fried onions

Directions

In shallow dish, combine flour, and garlic powder, mix well. Coat pork chops with seasoned flour.

In a large skillet, heat oil over high heat; add chops, brown 2-3 minutes on both sides.

In a bowl, combine soup and milk, mix well. Stir in mushroom stems and pieces. Pour over chops.

Reduce heat to medium. Cover, cook 15-20 minutes, or until pork is no longer pink. Sprinkle fried onions over chops and serve.

Serve with Hungry Jack Mashed Potatoes and Green Giant Corn.


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2. GINGER-GLAZED SALMON STEAK

Cost: $14.14 | $3.54 per person

Ingredients

  • 1/2 cup chicken stock

  • 1/2 cup rice wine vinegar

  • 2 tablespoons hoisin sauce

  • 2 tablespoons grated fresh ginger

  • 2 tablespoons minced garlic

  • 2 tablespoons minced scallion, white part only

  • 2 tablespoons chopped cilantro

  • 1 tablespoon hot chili paste

  • 1 tablespoon vegetable oil

  • 1 tsp. sesame oil

  • Salt

  • 4 (7 oz.) salmon steaks

Directions

Preheat oven to 450°F.

Make glaze: In a small saucepan combine first 10 ingredients and bring to a boil. Simmer for 30 seconds and remove from heat. Cool to room temperature.

Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear sides first until golden brown. Turn steaks and roast in oven for 3 minutes.

Brush with ginger glaze. Roast for 1 minute more or until salmon flakes easily with a fork and is a lighter pink and opaque in color.

Serve with Broccoli Crowns and Country Inn Rice.


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3. GROUND TURKEY ENCHILADAS

Cost: $13.22 | $3.31 per person

Ingredients

  • 1 1/2 lbs. ground turkey

  • 1 pkg frozen spinach - thawed and drained

  • 2 cups salsa

  • ground cumin to taste

  • 1 8 oz. block cream cheese

  • 1 pkg flour tortillas

  • 1 can diced tomatoes

  • 2 cups Mexican blend cheese

Directions

Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp.).

Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.

Lay flour tortillas flat and place 1/4-cup mix at the edge of each tortilla, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350°F.

Remove from oven and top with 1-cup salsa mixed with can of diced tomatoes and additional cumin to taste. Top with cheese. Return to oven for 5 minutes until cheese is melted.

Serve with Green Giant Mexicorn and Country Inn Rice.


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4. BRAISED RUMP ROAST

Cost: $13.40 | $3.35 per person

Ingredients

  • 4 lb. rump roast

  • 1 tsp. salt

  • 1/2 tsp. pepper

  • 1/2 tsp. garlic powder

  • 4 tbsp. vegetable oil

  • 2 lb. sliced onions (1/8 inch)

  • 3 cubes beef bouillon

Directions

Pat meat dry; sprinkle with salt, pepper and garlic powder. Heat 3 tablespoons oil in large heavy pot over medium heat. Add meat; brown well on all sides. Remove meat.

Add remaining tablespoon oil to drippings; stir in onions. Cook about 3 minutes until lightly browned, beginning to soften. Return meat to pot; spoon some onions over top.

Add water and bouillon cubes. Cover and bring to boil. Place in preheated 300°F oven.

Cook 3 1/2 hours or until meat is tender and well done. Cut meat in thin slices; serve topped with onions.

Serve with Fresh Green Beans and Farm Stand Baby Carrots.

Prices Valid March 31st to April 6th

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