2 whole boneless & skinless chicken breasts (1/2 lb size), halved
Butter flavored cooking spray
Salt & ground black pepper
1 medium Granny Smith apple, thinly sliced
1 shallot, minced
1 tablespoon fresh thyme leaves
1/4 cup balsamic vinegar
Fresh thyme sprigs to garnish (if desired)
Preheat oven to 375°F.
Rinse chicken breasts and pat dry with paper towels. Lightly spray a baking dish with cooking spray. Sprinkle chicken breasts with salt and pepper.
Place in a single layer on the prepared baking dish. Arrange apple slices over and around chicken breasts. Sprinkle with shallot and thyme leaves; pour balsamic vinegar on chicken breasts. Bake for 15 to 20 minutes, until chicken is opaque throughout.
Arrange cooked breasts on a platter and spoon apples and cooking juices on top. Garnish with thyme sprigs, if desired.
Serve with Fresh Broccoli Crowns and Pepperidge Farms Garlic Bread.
1 lb lean ground turkey
1 (10.75 oz) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
Salt & pepper for taste
3 cups peeled and thinly sliced potatoes
1 cup shredded cheddar cheese
Preheat oven to 350°F.
In a medium skillet over medium heat, brown the ground turkey; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper.
Alternately layer the potatoes, soup mixture and meat in an 11x7 inch baking dish. Bake in a preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with cheddar cheese and continue baking until cheese is melted.
Save by using Huntsinger Farms Gold Potatoes and Serve with Fresh Asparagus.
2 lb ground beef
6 jalapeno peppers, seeded and chopped
8 oz crumbled blue cheese
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp soy sauce
2 tsp salt
4 slices Swiss cheese
4 hamburger buns, split
Preheat a grill for high heat.
In a large bowl, combine the ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, soy sauce and salt. Mix well using your hands. Pat lightly into 4 large fat patties.
Place patties on the grill, and cook for about 8 minutes per side, or until well done.
Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.
Save by using Schmidt Hamburger Potato Rolls and Serve with Large Hot House Beefsteak Tomatoes.
1/3 cup soy sauce
2 tbsp & 2 tsp brown sugar
1 tbsp & 1 tsp lemon juice
2 tsp vegetable oil
1/4 tsp ground ginger
1/8 tsp garlic powder
4 boneless pork chops
In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking.
Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
Preheat the grill for high heat. Lightly oil the grill grate.
Discard marinade and grill pork chops 6 - 8 minutes per side or to desired doneness, marinating often with the reserved portion of the marinade.
Serve with Fresh Express Premium Romaine and Ore-Ida Potatoes.
Prices Valid February 23rd to March 29th
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