1 tbsp butter
1 lb boneless, skinless chicken breasts
4 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
3 tbsp honey
1 tbsp mustard
1/2 tsp dried thyme leaves
1/2 tsp salt
1/8 tsp pepper
Melt butter in heavy skillet over medium heat. Add chicken and carrots and cook for 8-10 minutes until chicken is browned on the bottom.
Turn chicken and add remaining ingredients.
Cover pan and cook over medium heat, stirring occasionally for 10-13 minutes until chicken is thoroughly cooked.
Save by using Cooking Onions and Serve with Huntsinger Farms White Potatoes.
1/2 lb ground turkey
1/2 cup milk
2 eggs, slightly beaten
1/2 cup mayonnaise
1 tbsp cornstarch
1 1/2 cup cheddar or Swiss cheese, grated
1/3 cup green onion, sliced
Black pepper for seasoning
Brown meat over medium heat. Drain fat and set aside.
Blend milk, eggs mayonnaise and cornstarch until smooth.
Stir in meat, cheese, onion and pepper. Turn in to pastry shell and baked for 35-40 minutes in 350°F oven or until golden brown.
Save by using Pillsbury Pie Shells and Serve with Green Giant Vegetables and Fresh Yams.
2 lb beef cube
4 tbsp shortening
3 tbsp flour
4-5 cups water
1 large onion
1/2 green pepper
4 celery stalks
Seasoning of your choice
Brown beef cubes in skillet with shortening. Remove beef cubes and put in a large covered baking dish or roaster.
Add flour to shortening and brown. Add water, mix well and pour over beef cubes. Bake at 350°F for 45 minutes to an hour.
Meanwhile, peel and quarter potatoes, chop onion, green pepper and celery. Peel and slice carrots. Add all vegetables to the stew and finish cooking until the potatoes are tender.
Serve with Holsum Brown & Serve Rolls and Fresh Express Salad Blends.
1/2 cup uncooked long grain white rice
1 cup water
1 lb ground beef
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tbsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper for taste
1 tsp Italian seasoning
Preheat oven to 350°F. Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover and let simmer for 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds and membranes of the bell peppers. Arrange the peppers with the hollowed sides facing upwards.
In a bowl mix the beef, rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
Use the second can of tomato sauce with Italian seasoning mixed in a bowl and spoon over the stuffed peppers. Bake 1 hour in the oven and baste with sauce ever 15 minutes if desired.
Save by using Jumbo Green Peppers and Serve with Simply Potatoes Mashed Potatoes.
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