4 (7 oz.) Tilapia Fillets
olive oil or vegetable spray
sea salt and black pepper
garlic powder, for sprinkling
1/2 cup real mayonnaise
1/2 cup Velveeta Cheese, coarsely shredded
1 teaspoon crumbled blue cheese
1 cup potato chips, crushed
Preheat oven to 400°F. Spray a small baking sheet with olive oil or vegetable non-stick spray.
Place fish fillets on pan. Sprinkle lightly with sea salt, ground black pepper and a light dusting of garlic powder.
In a small bowl, combine mayonnaise with Velveeta and blue cheese. Spread mixture over fish. Sprinkle with potato chips and paprika.
Bake for 8-15 minutes, or until fish is no longer translucent and is flaky white.
Serve with Carolina Rice and Farm Stand Baby Carrots.
1 lb. beef roast, cut into thin strips
2 tbsp. soy sauce
4 tsp. cornstarch
2 tsp. olive oil
3 cloves garlic, thinly sliced
1 lb. fresh broccoli
1/2 inch cube fresh ginger, peeled and chopped or 1/2 tsp. ground
2 cups hot steamed rice
1/2 tsp. black pepper
Partially freeze beef until it can be just pierced with the tip of a sharp knife. Slice diagonally into bite-size strips.
Combine soy sauce, cornstarch, the 2 teaspoon olive oil, garlic and salt in a bowl. Add beef; toss to coat well.
Slice broccoli lengthwise into thin strips, about 3 inches long. Heat ginger in 3 tablespoons olive oil in skillet at 375°F. Add broccoli and stir fry for 3 to 5 minutes. Remove from pan and set aside. Add more oil if necessary and stir fry beef for about 5 minutes or until well browned. Return broccoli to pan, add water.
Cook and stir until thickened and bubbly. Serve over hot steamed rice (rice may be prepared the day before and refrigerated until needed). Season to taste with salt, pepper and a pinch of cayenne, if desired, just before serving.
Save by using Fresh Broccoli Crowns and Carolina Rice.
1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
1 large onion, sliced
5 cloves garlic, peeled and chopped
2/3 cup flour
4 c. chicken broth
2 c. light cream
Salt and pepper to taste
1/4 cup dry sherry
1/3 teaspoon garlic powder
4 (7 oz.) chicken breasts, diced
1 c. grated Parmesan cheese
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and saute in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned.
Add chicken, mushrooms and cooked pasta to the sauce. Butter a casserole dish and turn the pasta mixture into the casserole. Top with Parmesan cheese, and bake uncovered at 400°F for 20 minutes.
Save by using Barilla Pasta and Serve with Birds Eye Plain Vegetables.
1/2 cup low-sugar orange juice
1/2 cup grapefruit juice
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 tbsp. olive oil
2 lb pork tenderloin
In a shallow baking dish, stir together all ingredients, except for pork. Add pork tenderloins, turn to coat all sides. Cover, refrigerate 3 hours to marinate, turning occasionally. Heat grill to medium heat.
Remove pork from marinade and discard marinade. Place pork on grill, cover. Grill 20 minutes or until no longer pink in center. Turn once.
Remove pork from grill and cover with foil. Let stand 10 minutes before slicing. Serve with orange and grapefruit segments.
Serve with Musselman's Applesauce and Joseph Campione Garlic Toast.
Prices Valid March 31st to April 27th
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