4 lean beef cubed steaks
2 cloves garlic, minced
1/2 tsp basil leaves
1/4 tsp pepper
1-1/2 tsp olive oil
2 small zucchinis, thinly sliced
6 cherry tomatoes
1-1/2 tsp grated Parmesan cheese
Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of beef cubed steaks; reserve.
Heat oil and remaining seasoning in large nonstick skillet over medium heat. Add zucchini; cook and stir 3 minutes. Add tomatoes; continue cooking 1 minute, stirring frequently. Remove vegetables to platter; sprinkle with cheese and keep warm.
Increase heat to medium-high. Add 2 of the steaks to same pan; pan-broil to desired doneness, 3 to 4 minutes, turning once. Repeat with remaining 2 steaks. Season steaks with salt, if desired.
Save by using Fresh Basil and Serve with Birds Eye Steamfresh Vegetables.
3 lb boneless smoked pork butt
2 whole garlic cloves
4 whole black peppers
1 head cabbage
6 medium carrots
6 medium white turnips
1/4 cup orange marmalade
2 tsp prepared mustard
Place pork butt in an 8 quart kettle. Add peppers, cloves, and water to cover. Bring to boiling, reduce heat and simmer 2 1/4 hours (45 minutes per pound), or until pork is fork-tender.
Meanwhile, remove outer leaves from cabbage; cut cabbage into 6 wedges. Pare carrots and turnips in half. Add vegetables to pork during last half hour of cooking.
Remove pork from kettle; remove net covering or string. In small bowl, blend marmalade and mustard; spread over pork. Run pork under broiler 3-4 minutes, or until richly glazed. Arrange pork and vegetables on large, heated serving platter.
Save by using Green Cabbage and Serve with Mrs. T's Pierogies.
4 chicken breasts
3 tbsp butter
1 cup mushrooms, sliced
2 tbsp sliced green onions, including stems
1/3 cup milk
3 oz cream cheese, cubed
1/4 tsp chicken soup base
1/8 tsp salt
In a glass baking dish, microwave 2 tablespoons butter, mushrooms and green onions for 3 or 4 minutes, stirring half way through. Add milk, cream cheese, chicken base, salt and pepper. Cook 2 minutes.
Stir until smooth and microwave 1 more minute. Set aside. In another microwavable dish, cook the chicken breasts and remaining butter on high 6 to 8 minutes, until chicken is no longer pink. Spoon sauce over chicken and microwave an additional 2 to 3 minutes longer.
Save by using ToJo Sliced White Mushrooms and Serve with Loose Sweet Corn.
1 lb boneless cod fish
1 bunch of chopped scallions
1/2 small green pepper, chopped
1/8 tsp garlic powder
3/4 cup flour
1/2 cup water
1 cup corn oil
Soak cod fish overnight. Rinse in cold water. Put fish in sauce pan and cover with water. Cook over medium heat until you can flake fish with a fork. Remove fish from pan and place in medium mixing bowl.
Flake fish with fork. Add chopped scallions, green pepper, garlic powder, egg, flour, water and mix together.
Heat corn oil in frying pan and add fish mixture two tablespoons at a time. Once mixture is brown on both sides, remove and place on paper towel.
Save by using Eggland's Best Large Eggs and Serve with Bear Creek Rice Sides.
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