4 6-oz boneless tilapia filets
6-8 crackers, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon chili powder
1/4 teaspoon adobo seasoning
2 tablespoons unsalted butter, cold
Arrange fish on a lined baking sheet. In a mixing bowl, combine crushed crackers with seasoned salt, chili powder and adobo seasoning.
Cut butter into 6 equal pats. Place one pat directly on each center of the tilapia filets.
Cut remaining 2 pats into pea-sized pieces and mix by hand into cracker mixture. Sprinkle crumbs equally over each tilapia filet.
Bake in a preheated oven at 425°F for 15-20 minutes or desired doneness.
Serve with Hanover Beans and DaVinci Pasta.
1 med. onion, chopped
1 c. thinly sliced celery
1 lb. ground pork
1 can cream of chicken soup (no water)
1 can cream of mushroom soup (no water)
1 c. Minute Rice, not cooked
Saute the onion and celery in small amount of shortening. Add the ground pork and brown.
Mix the soups together until blended. Add rice, onion, celery and pork.
Put into buttered casserole dish and bake covered for 1 hour in 350°F oven.
Save by using Fresh Green Peppers and Fresh Cooking Onions.
2 cloves garlic, minced
1 1/2 c. chopped onion
3 tbsp. butter
1.5 lbs. ground beef
4 tsp. curry powder
2 tsp. salt
1/4 tsp. pepper
4 juicy tomatoes, diced
4 c. cooked rice)
Saute garlic and onion in butter. Add ground beef and brown.
Add seasonings and tomatoes. Heat thoroughly.
Serve over cooked rice.
Save by using Extra Large Hot House Beefsteak Tomatoes and Fresh Cooking Onions.
1/4 red onion, thinly sliced
2 (6-oz.) bags baby spinach
1 (16-oz.) container strawberries, quartered
1 (4-oz.) package crumbled blue cheese
1/2 cup sliced toasted almonds
Bottled red wine vinaigrette
Salt and freshly ground pepper to taste
Toss together red onion and next 4 ingredients in a large bowl.
Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.
Save by using Almond Accents and Serve with Pepperidge Farms Artisan Rolls.
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