1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 tbsp lemon juice
pinch of salt
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust.
Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Save by using College Inn Broth and Pillsbury Pie Shells.
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14 ounce) bag tortilla chips, crushed
Preheat oven to 350 degrees F (175 degrees C). Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions. Meanwhile, brown the ground beef in a large skillet over medium high heat.
Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
Save by using Heluva Good Shredded Cheese and Pillsbury Crescent Rolls .
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done.
Transfer to the warm dish, and keep warm in the preheated oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples.
Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Save by using Domino Sugar and Serve with Green Giant Asparagus Spears.
1/2 cup Crisco 100% Extra Virgin Olive Oil
5 cloves garlic, peeled
2 teaspoons crushed rosemary
1 (8 ounce) package mushrooms, sliced
Salt and freshly ground black pepper
8 ounces penne pasta, cooked al dente and drained
3 ounces baby spinach, heavy stems removed
1 small red onion, peeled and wedged
2 tablespoons chopped Italian flat leaf parsley
3 tablespoons butter
3 tablespoons pine nuts, toasted
1/4 cup feta cheese, crumbled
Heat olive oil, garlic cloves and rosemary in large deep skillet, stirring occasionally, over medium heat, until garlic is golden brown on all sides. Remove pan from heat. Discard garlic. Cook and stir mushrooms in olive oil until tender.
Season with salt and pepper. Add pasta and red onion to skillet. Cook and stir 3 to 4 minutes. Add spinach and parsley. Cook and stir until spinach is wilted. Remove from heat. Add butter, pine nuts and cheese.
Toss gently to combine. Transfer to serving platter and serve immediately.
Save by using Land O Lakes Butter Quarters and Serve with Fresh Express Salads.
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