1/2 cup sliced syrup-packed peaches, drained, syrup reserved
3 tablespoons peach jam
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 teaspoon honey
1 tablespoon vegetable oil
4 boneless pork chops
2 green onions, chopped
2 tablespoons chopped fresh cilantro
In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder and honey.
Heat the vegetable oil in a skillet over medium heat and cook the pork chops 8 minutes or to desired doneness.
Mix the green onions into the skillet and cook 1 minute until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.
Serve with Knorr Pasta Sides and Fresh Asparagus.
1 pound lean ground beef
2 (15 ounce) cans mixed vegetables
2 (16 ounce) cans diced tomatoes
1/2 onion, chopped
Ground black pepper and salt to taste
In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
Add chopped onion, mixed vegetables and tomatoes. Stir, reduce heat and simmer for about 3 - 4 hours. Season to taste with salt and pepper.
Serve with Schmidt's 100% Wheat or Honey Wheat Potato Bread & Fresh Express Salad Blends.
1 pound boneless skinless chicken breast
1 clove garlic
2 tablespoons soy sauce
1/2 pound green beans
1/4 cup salted peanuts
1/3 cup canned broth
1 tablespoon cornstarch
2 tablespoons oil
Cut chicken into strips. Squeeze lemon juice and mince garlic.
Marinate chicken in lemon juice, garlic and 1 tablespoon soy sauce in a bowl. Cook string beans until tender in boiling water, drain. Chop peanuts and combine 1 tablespoon soy sauce, broth and cornstarch.
Heat oil in large frying pan. Remove chicken from marinade and add to hot pan. Cook, stirring constantly until chicken is done. Stir chicken with stock mixture, sauce and cooked beans.
Cook until beans are heated through. Serve sprinkled with lemon rind and peanuts over rice.
Save by using Swanson Broth and Serve with Mrs. B's Fresh Cut Pineapple.
8 ounces pasta
1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
1/2 cup beef broth
1/4 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan.
Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.
Save by using Grano Armando Pasta and Serve with Romaine Hearts.
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