1-1/2 lbs London broil
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 cup water
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
Place the London broil in a slow cooker.
Add the garlic, mushroom soup, water, basil, oregano and salt
Cook on low 6 to 7 hours.
Serve with Simply Potatoes and Green Giant Vegetables.
4 skinless, boneless chicken breasts
5/8 can condensed cream of chicken soup
5/8 can condensed cream of celery soup
5 oz cubed ham steak
2/3 cup crushed saltine crackers
4 slices Swiss cheese
Preheat oven to 375° F.
Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs.
Bake at 375°F for 50 minutes, making sure chicken is fully cooked.
Save by using Hatfield Boneless Ham Steaks and Serve with Locally Grown Loose Sweet Corn.
4 green peppers, tops and seeds removed
11 oz ground beef
1 cup cooked rice
3 tbsp and 1-3/4 tsp chopped celery
2 tsp grated onion
5/8 can tomato sauce, divided
salt and ground black pepper to taste
Preheat oven to 375°F. Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers. Bake in preheated oven until heated through, about 30 minutes.
Save by using Locally Grown Green Peppers and Serve with Locally Grown Huntsinger Farms White Potatoes.
7 onions, each cut into 6 wedges
3 cloves garlic, peeled
2 tbsp olive oil, divided
7 ripe tomatoes, each cut into quarters
1 tsp dried sweet basil
18 oz prime hake steaks
2 tbsp dry white wine
1/4 cup soft brown sugar
Preheat oven to 350°F.
Place onion wedges and garlic in a roasting pan; drizzle 1 tablespoon olive oil over mixture. Turn onions a few times to evenly coat with oil. Add tomatoes to onion mixture and drizzle remaining 1 tablespoon olive oil over tomatoes. Season mixture with salt and basil.
Bake in the preheated oven for 45 minutes. Add hake steaks and wine to onion mixture; sprinkle brown sugar over the onion mixture.
Bake in the oven until fish flakes easily with a fork, about 30 minutes more.
Save by using Sweet Vidalia Onions and Serve with Knorr Rice Sides.
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