1 lb ground chuck
1 whole onion (diced)
1/2 whole green pepper (diced)
1 can tomato sauce
1 tsp salt
1 tsp oregano
1/4 tsp black pepper
8 oz macaroni
Cook macaroni according to box directions. Drain and return cooked macaroni to a large pot.
Brown ground chuck in skillet. Add green pepper and onion to ground chuck.
Cook until onions and peppers soften. Add ground chuck, onion and peppers to macaroni.
Add seasonings and tomato sauce. Heat thoroughly, but do not over stir.
Save by using Hunt's Tomato Sauce and Serve with Baguette Bread.
1 lb ground pork
1/2 tsp dried thyme
1/2 tsp ground mustard
1/4 tsp sea salt
1/4 tsp chili powder
1-1/2 tbsp gluten-free Dijon mustard
2 whole green onions (diced)
1 whole garlic clove (minced)
In a large bowl, mix all of the ingredients together making sure to fully combine. Let everything sit together for 30 minutes.
Form ingredients into 4 burger patties. Heat a grill pan over medium-high heat. Once hot, place burgers on grill pan and allow them to cook on one side for 3-4 minutes.
Once cooked on one side, flip and cook on the other side until completely cooked and no longer pink in the middle.
Save by using Cooking Onions and Serve with Ore-Ida Extra Crispy French Fries.
1 tsp lemon pepper
1 tsp seasoned salt
1/2 tsp fresh ground black pepper
1 small chipotle cube
4 tilapia fillets
1 tbsp melted butter
1 tsp olive oil
Start by combining the dry ingredients: lemon pepper, seasoned salt, fresh ground pepper and chipotle cube in a small bowl.
Mix dry ingredients well and place tilapia fillets on a plate. Brush melted butter on side facing up. Sprinkle seasoning mix onto buttered-tilapia, making sure to leave enough seasoning for the other side.
Preheat a large skillet on medium heat with olive oil. Once skillet is hot, place the buttered sides of tilapia face down on skillet.
While cooking, brush the top (non-buttered side) of tilapia fillets with remaining butter and then sprinkle dry seasoning mix on top. Once tilapia is golden color (approx. 5-8 minutes); turn over and cook another 5-8 minutes.
Save by using Cabot Butter Quarters and Serve with Eat Smart Stir Fry.
4 boneless chicken breasts
1 cup Italian dressing
2 tbsp olive oil
1 can cream of mushroom soup
1 box cheese-flavored crackers
1 tbsp butter
Marinade breasts in dressing. Add water to cover. Marinade at least 1 hour (longer is better and overnight is best) in refrigerator using a glass bowl. Turn twice during marinating time.
Preheat oven to 350°F. Place breasts in oven proof casserole dish and pour oil over all. Bake 15 minutes and turn over.
Cover breasts with mushroom soup and crumble enough crackers to cover soup. Dot with butter. Bake 15-20 minutes longer or until breasts are no longer pink inside (time varies with thickness of breasts).
Save by using Ken's Salad Dressing and Serve with Loose Sweet Corn.
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