1 can sauerkraut
4 pork chops
4 medium potatoes, cubed
1 cup water
salt and pepper
2 tbsp oil
1 tbsp butter
Rinse and drain sauerkraut. Set aside. Heat 2 tablespoons oil and 1 tablespoon butter in fry pan. Season pork chops and brown both sides well. Remove.
Put sauerkraut in and brown. Remove. Put in cubed potatoes and 1 cup water. Add pork chops and then put sauerkraut on top. Cover and simmer until potatoes are done.
Save by using Silver Floss Sauerkraut and Huntsinger Farms Potatoes.
4 tbsp butter
1/2 sleeve buttery round crackers, crushed
1 lb thick-cut cod loin
1/2 lemon, juiced
1/4 cup dry white wine
1 tbsp chopped fresh parsley
1 tbsp chopped green onion
Preheat oven to 400°F.
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish with parsley and green onion.
Save by using Cooking Onions and Serve with Kraft Velveeta Cheesy Skillets.
2 cloves garlic, minced
1/3 cup soy sauce
1 tbsp and 1 tsp vegetable oil
1 tbsp and 1 tsp ketchup
3/4 tsp oregano
3/4 tsp ground black pepper
2 lb bottom round London Broil
In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides.
Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.
Serve with Healthy Choice Cafe Steamers and Simply Potatoes Mashed Potatoes.
4 skinless, boneless chicken breast halves
Ground black pepper to taste
4 slices Swiss cheese
1 can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tbsp butter, melted
Preheat oven to 350°F.
Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Save by using Keller's Butter and Serve with Broccoli Crowns.
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