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 remainder.
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 To-Jo 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, 1/8 tsp. garlic powder, egg, flour, 3/4 cup water, 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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