1 Pound Ground Beef
1/2 Onion, Chopped
2 Red Bell Peppers, Cut Into 2 Inch Pieces
1 (15 Ounce) Can Baked Beans
1 Tablespoon Dry Fajita Seasoning
1 (8.5 Ounce) Package Corn Bread Mix
1/3 Cup Milk
Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook and stir until heated through. Spread out in an even layer on the bottom of the skillet.
Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
Place the whole skillet in the oven, and bake for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.
Save by using Premium Milk and Eggland's Best Eggs.
2 Teaspoons Garlic Powder, Or To Taste
1 Teaspoon Ground Black Pepper
1 Teaspoon Salt
1 Teaspoon Paprika
1/2 Cup Seasoned Bread Crumbs
1 Cup All-Purpose Flour
1/2 Cup Milk
4 Skinless, Boneless Chicken Breast Halves - Pounded Thin
1 Cup Oil For Frying, Or As Needed
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Save by using San Giorgio Flavored Bread Crumbs and Serve with Hanover Gold Line Vegetables.
2 (15 Ounce) Cans Pinto Beans, Drained And Rinsed
1 Cup Salsa, Divided
2 Cloves Garlic, Minced
2 Tablespoons Chopped Fresh Cilantro
1 (15 Ounce) Can Black Beans, Rinsed And Drained
1/2 Cup Chopped Tomatoes
7 (8 Inch) Flour Tortillas
2 Cups Shredded Reduced-Fat Cheddar Cheese
1 Cup Salsa
1/2 Cup Sour Cream
Preheat oven to 400° F (200° C).
In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Save by using Celia's Tortillas and Daisy Sour Cream.
1 Pound Sweet Italian Sausage, Casings Removed
1 Cup Chopped Onion
2 Cloves Garlic, Minced
5 Cups Beef Broth
1/2 Cup Water
1/2 Cup Red Wine
4 Large Tomatoes - Peeled, Seeded And Chopped
1 Cup Thinly Sliced Carrots
1/2 Tablespoon Packed Fresh Basil Leaves
1/2 Teaspoon Dried Oregano
1 (8 Ounce) Can Tomato Sauce
1 1/2 Cups Sliced Zucchini
8 Ounces Fresh Tortellini Pasta
3 Tablespoons Chopped Fresh Parsley
Parmesan Cheese to Taste
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Save by using Vine Ripe Tomatoes and Contadina Tomato Sauce.
Prices Valid February 19th to February 25th
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