1 (11 ounce) can Pillsbury® refrigerated thin pizza crust
1 pound (at least 80%) lean ground beef
1 (1 ounce) package Old El Paso® Taco Seasoning Mix
1 (4 ounce) can Old El Paso® chopped green chilies, drained
1/4 cup sliced ripe olives, drained
2 cups shredded Mexican cheese blend
1 1/2 cups shredded lettuce
1 cup seeded, chopped tomato
Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet.
Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chives, olives and cheese.
Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
Save by using Cabot Shredded Cheese and Fresh Iceberg Lettuce.
1/4 cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
1/4 cup maple syrup
Preheat oven to 400°F (200°C).
Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces and spoon pan drippings over the potatoes.
Return to oven and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165°F (74°C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.
Serve with Fresh Broccoli Crowns and Fresh Baked Italian Bread.
1 pkg Fresh Express® Premium Romaine™ Salad
1/4 cup sunflower seeds, toasted
1 pkg soy nuts, roasted
4 radishes, 1/4 inch slices
2 avocados, peeled, cut into 1/2 inch slices
1 sweet Vidalia onion, 1/4 inch slices
1 cup baked pita chips, crumbled
Empty greens into a large salad bowl.
Add seeds, nuts, radish slices, and about half the dressing.
Toss and serve onto four individual salad plates.
Arrange slices from half an avocado, plus a few onion slices, on each salad. Sprinkle top with pita chips.
Save by using Fresh Sweet Vidalia Onions and Serve with Marzetti's Dijon Vinaigrette Salad Dressing.
1 tablespoon olive oil
1/2 bunch green onions, chopped
1 (6 ounce) package button mushrooms, chopped
1 pound haddock fillets
salt and pepper to taste
1 tablespoon garlic powder
1/8 teaspoon dried red chili peppers
3 tablespoons butter
1/8 teaspoon dried parsley
3/4 cup shredded Colby-Monterey Jack cheese
Preheat an oven to 350°F(175°C). Grease a 9x13 inch baking dish.
Heat olive oil in a skillet over medium-high heat, then add green onions and mushrooms; cook and stir until tender, about 5 minutes.
Season haddock with salt, pepper, garlic powder and dried chili pepper and place in the baking dish. Top with green onion and mushroom mixture, then dot with butter. Sprinkle parsley on top.
Cover with foil and bake in the preheated oven for 15 minutes. Remove foil and top haddock with cheese and return baking dish to the oven. Continue baking until the fish flakes easily with a fork and the cheese is melted, 15 to 20 minutes.
Save by using Cabot Shredded Cheese and Serve with Rice-A-Roni.
Prices Valid June 23rd to June 29th
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