4 (4 Ounce) Fillets Tilapia
2 Tsp Butter
1/4 Tsp Old Bay Seasoning, or to Taste
1/2 Tsp Garlic Salt, or to Taste
1 Lemon, Sliced
1 (16 Ounce) Package Frozen Cauliflower with Broccoli and Red Pepper
Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay and garlic salt. Top each one with a slice or two of lemon.
Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.
Save by using Birds Eye Steamfresh Vegetables and Serve with Store Made Sourdough Bread.
1 clove Garlic, minced
2 tsp. Oil (olive)
1 1/2 lb. Sirloin Tips
1 c. Ketchup
3 tbsp. Worcestershire sauce
1/2 c. melted Butter
1 tbsp. Lemon Juice
1/2 tsp. Salt
1/8 tsp. Pepper
Saute garlic in oil. Brown meat on medium. Mix remaining ingredients and add to meat.
Cover and simmer over low heat or bake at 350°F for 1 hour or until meat is tender.
Serve with Green Giant Vegetables and Country Inn Flavored Rice.
1 tbsp Korean Chile Bean Paste
3 Garlic Cloves, Pressed
1/2 cup Soy Sauce
1/2 cup Chicken Broth
6 Pork Chops
Salt and Pepper, to taste
In a slow cooker, combine together the bean paste, garlic, soy sauce, and chicken broth.
Season the chops with salt and pepper, and then place them in the slow cooker.
Turn to coat completely with sauce, cover and cook for 5 hours on Low setting.
Serve with Poppy's Pierogies and Hanover Purple Line Vegetables.
2 lbs Chicken Breast Tenders
1/4 cup Balsamic Vinegar
1 clove Garlic
2 Tbsp Olive Oil
Salt & Pepper, to taste
1 Tbsp Butter
2 Tbsp Balsamic Vinegar
3 Tbsp Honey
Place the tenders in a quart sized zip top bag along with 1/4 cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
When you're ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.
Serve with Betty Crocker Sour Cream & Cheddar Potato Pouch and Fresh Broccoli Crowns.
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