1 cup Pineapple Juice (from chunks)
2 Beef Bouillon Cubes
2 (8 oz.) Ham Steaks, Precooked
2 small Green Peppers, Sliced
1 (16 oz) can Pineapple Chunks, Unsweetened
2 tsp. Cornstarch
2 tbsp. Brown Sugar
Heat pineapple juice in frying pan; add bouillon cube and stir to dissolve. Add ham steak, green pepper and pineapple.
Cover and simmer 8 minutes. Turn steak once. Remove ham steak to serving plate and keep warm.
Blend cornstarch into cold water, gradually stir into juice in frying pan. Add brown sugar.
Cook and stir until smoothly thickened and mixture comes to a boil. Simmer 2 minutes. Pour over ham steak.
Save by using Del Monte Pineapples and Serve with Del Monte Vegetables.
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175°F (80°C). Place a medium dish in the oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan.
Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender.
Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Serve with Poppy's Pierogies and Fresh Broccoli Crowns.
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon vegetable oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
In the drippings, saute the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.
Save by using Hatfield Sliced Bacon and Serve with Green Giant Valley Fresh Steamers with Sauce.
2 cups packaged shredded cabbage or cole slaw mix
3/4 cup salsa, divided
2 tablespoons sour cream
1 pound tilapia fish fillets
1 teaspoon chili powder
2 teaspoons canola or vegetable oil
8 (6 inch) corn tortillas, warmed according to package directions
2 cups Cheese
Lime wedges (optional)
In a medium bowl, combine cabbage, 1/4 cup salsa and sour cream; mix well and set aside.
Cut fish fillets crosswise into 1/2-inch thick strips. Sprinkle chili powder over fish.
Heat oil in a large nonstick skillet over medium heat until hot. Add fish (cook in 2 batches if necessary); cook 2 to 3 minutes per side or until fish is opaque in center.
Fill warm tortillas with fish, half the cheese, remaining 1/2 cup salsa, cabbage mixture and remaining cheese. Serve with lime wedges if desired.
Save by using Fresh Express Cole Slaw Mix and Heluva Good Shredded Cheese.
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