1/2 Pound Lean Ground Beef
2 Cups Uncooked Egg Noodles
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Green Bell Pepper, Chopped
1 Cup Sliced Pepperoni Sausage
16 Ounces Pizza Sauce
4 Tablespoons Milk
1 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees F (175 degrees C). Cook noodles according to package directions.
In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
Save by using Huntsinger Farms Russet Potatoes and Serve with Pepperidge Farm Garlic Bread.
4 Potatoes, Peeled And Chopped
1 Cup Shredded Colby-Monterey Jack Cheese
2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1 Clove Garlic, Minced
Salt And Pepper To Taste
8 (6 Inch) Flour Tortillas
1/2 Cup Red Enchilada Sauce
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash. Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper.
Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese. Bake in the preheated oven 15 minutes, or until cheese is bubbly.
Save by using Huntsinger Farms White Potatoes and Serve with Green Giant Select Blends.
4 Skinless, Boneless Chicken Breast Halves - Pounded To 1/4 Inch Thickness
1 Egg, Beaten
2/3 Cup Dry Bread Crumbs
2 Tablespoons Olive Oil
1 Lime, Juiced
6 Tablespoons Butter
1 Teaspoon Minced Fresh Chives
1/2 Teaspoon Dried Dill Weed
Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
Save by using San Giorgio Flavored Bread Crumbs and Serve with Pillsbury Simply Rustic French Bread.
4 Pork Chops
1 Cup Soy Sauce
3/4 Cup Water
1/2 Cup Brown Sugar
1 Tablespoon Honey
1 Dash Lemon Juice
1 Cup Ketchup
1/2 Cup Cocktail Sauce
1/4 Cup Brown Sugar
2 Tablespoons Water
1 1/2 Teaspoons Ground Dry Mustard
In a saucepan over medium heat, mix the soy sauce, water, brown sugar, honey, and lemon juice. Bring to a boil, remove from heat, and cool.
Place the pork chops in a large, resealable plastic bag. Pour the soy sauce mixture into the bag, seal, and marinate in the refrigerator for 3 to 6 hours. Preheat oven to 350 degrees F (175 degrees C).
Drain the pork chops, and discard remaining marinade. Arrange the pork chops in a baking dish, cover, and bake 30 minutes in the preheated oven.
In a bowl, blend the ketchup, cocktail sauce, brown sugar, water, and mustard. Pour over the pork chops, and continue baking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
Serve with Green Giant Vegetables in Sauce and Bridgford Rolls.
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