1 tbsp olive oil
5/8 lime, juiced and grated
3/4 tsp cumin
11 oz grilling shrimp
Salt and ground black pepper
4 flour tortillas
12 oz shredded lettuce
Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture.
Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
Add shrimp to flour tortillas with shredded lettuce.
Save by using Fresh Express Lettuce and Serve with Minute Rice Ready to Serve.
2 tbsp butter
1/2 small onion, chopped
3/4 cup shredded Cheddar cheese
1/2 can sliced mushrooms
1/2 can sliced black olives
1/2 lb chopped cooked ham
6 eggs, scrambled
1/4 cup milk
Preheat oven to 400°F (205°C). Grease a 9x13 inch baking dish.
Melt the butter in a skillet over medium heat, and cook the onion until tender.
Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion and ham. In a bowl, scramble eggs together with milk. Pour egg mixture over ingredients, but do not stir.
Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.
Save by using Heluva Good Shredded Cheese and Serve with Muffins.
2 cans beer
2 cups hickory wood chips
4 chicken leg quarters
2 cups barbeque sauce
Salt and pepper to taste
Preheat an outdoor grill for medium heat. Coat the grill surface lightly with oil. Pour beer into a pan or bowl, and add wood chips. Let soak while the grill heats up.
When the coals are ready, sprinkle the hickory chips over them. Place chicken pieces on the grill, cover, and cook for 15 minutes. Turn over, cover and grill for an additional 15 minutes. Remove the chicken pieces from the grill, and place each leg quarter onto a large square of aluminum foil. Cover with barbeque sauce, and fold the foil into a packet around each piece of chicken.
Return chicken packets to the grill, and cook for an additional 15 minutes per side. Remove packets, and serve with more barbeque sauce.
Save by using KC Masterpiece BBQ Sauce and Serve with Red, Yellow or Orange Bell Peppers.
No-stick cooking spray
1 lb ground round beef (85% lean)
1 can tomato sauce
1/4 cup Egg Beaters
1/2 cup quick-cooking rolled oats
2 tbsp dry onion soup mix
1/4 cup tomato ketchup
Preheat oven to 375°F. Line shallow baking pan with aluminum foil; spray foil with cooking spray.
Mix beef, tomato sauce, Egg Beaters, oats and soup mix in large bowl until well blended. Shape into 4 mini meatloaves, about 4x3 inches; place in prepared pan. Spread ketchup evenly over tops of meatloaves.
Bake 25 minutes or until meatloaves are cooked through (160°F). Let stand 5 minutes before serving.
Save by using Heinz Ketchup and Serve with Joseph Campione Garlic Toast.
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