1/2 cup mayonnaise
10 ounce package frozen chopped spinach
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
4 skinless, boneless chicken breasts
4 slices bacon
Preheat oven to 375°F. In a medium bowl, mix mayonnaise, spinach, feta cheese and garlic until well blended. Set aside.
Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts.
Wrap each breast with a piece of bacon and secure with a toothpick. Place in a shallow baking dish, cover.
Bake in the oven for 1 hour or until chicken is no longer pink in the center.
Save by using Hatfield Sliced Bacon and Serve with Fresh Broccoli Crowns.
4 potatoes, peeled and sliced
4 thick cut boneless pork chops
10.75 ounce can condensed cheddar cheese soup
10.5 ounce can condensed French onion soup
8 ounce package shredded Monterey Jack cheese
Preheat oven to 350°F. Line the bottom of a 9x13 inch baking pan with sliced potatoes. Arrange pork chops on top of the potatoes.
In a bowl, stir together the cheddar cheese and French onion soups. Pour the soup over the pork chops.
Cover pan and bake in oven for 60 minutes. Sprinkle chops with Monterey Jack cheese and serve.
Save by using Harvest Value Potatoes and Serve with Fresh Express Salad Blends.
1 pound sweet sausage
3 pounds sweet potatoes
2 tablespoons butter
1/3 cup packed brown sugar
3/4 cup chopped pecans
1 teaspoon ground cinnamon
Preheat oven to 350°F.
Form sausage into round patties. Place patties in a large, deep skillet. Cook over medium high heat until brown. Drain and set aside to cool.
Wash yams, prick with fork and place on baking sheet. Baked for 1 hour or until yams are soft. Set aside to cool.
Cut cooled yams into 1 - 2 inch cubes and place in 2 1/2 quart casserole dish. Add sausage, butter, brown sugar, pecans and cinnamon. Mix thoroughly, cover and bake for 30-40 minutes or until hot and bubbly.
Save by using Fresh Yams and Serve with Mueller's Pasta.
5 potatoes, peeled and quartered
1 pound lean ground beef
4 ounce can sliced mushrooms
15 ounce can mixed vegetables
10.75 ounce can condensed cream of mushroom soup
10.75 ounce can condensed cream of celery soup
salt and pepper for taste
3 tablespoons butter
Preheat oven to 350°F. Coat a 9x13 inch baking dish with cooking spray.
Bring a large pot of salted water to a boil. Cook potatoes until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with the remaining cooking liquid, set aside.
In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes and dot with butter.
Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
Save by using ToJo Whole White Mushrooms and Serve with Saloio Bread.
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