4 bone-in pork chops
ground black pepper
1 tbsp. olive oil
1 can black beans; with liquid
1 cup salsa
1 tbsp. chopped fresh cilantro
Season pork chops with desired amount of pepper. Select a frying pan large enough to hold all four pork chops in a single layer.
Heat oil in frying pan over medium-high heat. Brown pork chops on both sides.
Pour undrained beans and salsa over pork chops and season with cilantro. Bring liquid to a boil, reduce heat to medium-low, and cover.
Simmer until pork chops are cooked through, about 20 to 35 minutes depending on chop thickness. If unsure of time, cut a pork chop in half to verify there is no pink left.
Save by using Hanover Beans and Serve with Fresh Express Iceberg Garden Salad.
1 lb chicken breast, cut into strips
2 tbsp. oil
1 can chicken broth
1 p taco seasoning mix
1 can corn, drained
1 med. red or green pepper, cut into thin strips
1 1/2 cups Minute Rice
1/2 cup shredded cheddar cheese
Cook and stir chicken in hot oil in large skillet until lightly browned. Add broth, tomato sauce, and seasoning mix.
Bring to a boil. Reduce heat; cover and simmer 5 minutes. Add corn and red pepper.
Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese and tortilla chips.
Save by using Fresh Stoplight Peppers and Heluva Good Shredded Cheese.
2 (8 ounce) cod fillets, cut in half
1 tbsp. Cajun seasoning
1/2 tsp. lemon pepper
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. butter
1 lemon, juiced
2 tbsp. chopped green onion (white part only)
Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
Serve with Fresh Asparagus and Rice-A-Roni Quick Serve Rice.
1 1/2 lbs top round, London Broil cut
1 tbsp. meat tenderizer
1/3 cup vegetable oil
2 tsp. lemon juice
2 tsp. seasoning salt
1/4 tsp. lemon pepper
2 cloves garlic, minced
4 tsp. chopped fresh parsley
2 tsp tarragon vinegar
Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Reserve a portion of marinade to be used for brushing on meat while grilling. Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
Preheat grill for hot heat.
Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.
Serve with Baby Carrots and Dinner Rolls and save with Boyer's Mix or Match Sale.
Prices Valid March 30th to April 26th
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