2 (4-x6-inch) focaccia bread pieces, split horizontally
1 small yellow squash, sliced
1 red onion, sliced
1 small zucchini, sliced
1 cup sliced red bell peppers
1/2 cup crumbled feta cheese
1/8 cup olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
1/4 cup mayonnaise
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the pan for high heat. Brush vegetables with olive oil on each side. Place bell peppers and zucchini closest to the middle of the pan, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes
The peppers may take a bit longer. Remove from pan, and set aside. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place in the pan cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese.
Watch carefully so the bottoms don't burn. Remove from pan, and layer with the vegetables. Enjoy as open faced pan seared sandwiches.
Save by using Kraft Mayonnaise and Serve with Bickels Potato Chips.
4 skinless, boneless chicken breast halves
1 1/3 cups uncooked white rice
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa
2 2/3 cups water
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water.
Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese. Bake in preheated oven for about 40 minutes, or until bubbly.
Save by using Kraft Shredded Cheese and Campbell's Cream of Mushroom Soup.
4 boneless pork loin chops
1/3 cup ketchup
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
dash cayenne pepper
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
1/3 cup water
1/4 cup pineapple tidbits
Hot cooked rice
salt and pepper to taste
In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned.
Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.
Save by using Carolina Long Grain Rice and Serve with Green Giant Select Blends.
1 pound ground beef
1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 green onion, chopped
2 tomatoes, chopped
1 (4 ounce) can diced green chiles, drained
1/2 avocado, diced
1 tablespoon black olives, sliced
Heat the refried beans. In a large skillet, brown the ground beef. Stir in the seasoning packet. Preheat oven to 350 degrees F (175 degrees C). Place a small amount of vegetable oil in a large skillet.
Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese. Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.
Save by using Hot House Beefsteak Tomatoes and Serve with Fresh Express Salads.
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