1-1/2 lb ground round
1/2 cup uncooked rice
3 garlic cloves, finely minced
1 tsp salt
1/8 tsp pepper
1 tsp grated onion
10-1/2 oz can tomato soup
1 soup can filled with water
In a large bowl, mix ground round, rice, minced garlic, salt, pepper and onion. Shape into small balls. Combine tomato soup and water in pressure cooker. Drop in meat balls and cook at 5 lbs pressure for 15 minutes.
Alternatively, simmer over very low heat in a large covered pot for 30-40 minutes or until cooked through.
Save by using Progresso Soup and Serve with Barilla Pasta.
4 boneless chicken breasts, split
8 tbsp oil
1 lemon, sliced
3 tbsp flour
1-1/2 cups chicken broth
1 tbsp parsley flakes
Saute chicken breasts in oil until browned on both sides. Remove to serving/baking dish, top with thin slices of lemon.
Add flour to oil stirring until smooth, then add chicken broth, parsley, lemon juice to pan. Bring to boil, stirring constantly. Pour sauce over chicken breasts and bake in 325°F oven 30 minutes.
Save by using Wesson Oil and Serve with Baby Carrots.
2 lbs baccala fillets
2 tbsp vegetable oil
2 cups grape tomatoes
1 tsp oregano
1 tbsp parsley
1/4 tsp salt
1/4 tsp pepper
Soak fish in cold water 2 days prior to preparation. Change water frequently. Rinse fish in cold water several times. In a large baking dish add oil and place cod fish in a layer.
Add tomatoes, oregano, parsley, salt and pepper. Cover with aluminum foil and bake at 350°F for 20 minutes. Remove foil; continue to bake 10 minutes. Serve at once.
Save by using Grape Tomatoes and Serve with Broccoli Crowns.
3 lbs pork loin
1 can whole cranberry sauce
1/4 cup chopped onion
3/4 cup orange juice
1/4 tsp ground ginger
1/4 tsp cinnamon
Roast meat at 325°F for 2 1/2 to 3 hours. Let stand 20 minutes before slicing into serving dish.
Combine cranberry sauce, onion, orange juice, ground ginger and cinnamon. Pour over meat and return to oven for 10 to 15 minutes.
Save by using Minute Maid Pure Squeezed Orange Juice and Serve with White Potatoes.
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