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.
Prices Valid December 1st to December 28th
Thank you for shopping at Boyers!
We hope you enjoy these recipes and continue to visit your local boyers and boyersfood.com!