2 (8 Ounce) Containers Plain Yogurt, Divided
1 (1 Ounce) Package Dry Ranch-Style Dressing Mix
1 Cucumber, Peeled, Seeded, And Chopped
1 1/2 Pounds Ground Beef
1/4 Cup Diced Onion
6 Pita Bread Rounds
2 Cups Torn Lettuce Leaves
1 Tomato, Seeded And Diced
In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
Grill patties on medium heat for 7 minutes each side, turning once.
Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.
Save by using Yoplait Yogurt and Serve with McCain Potatoes.
1 1/2 Cups Uncooked White Rice
6 Skinless, Boneless Chicken Breast Halves
2 Fresh Jalapeno Peppers, Sliced Into Rings
1 1/2 Cups Shredded Cheddar Cheese
12 Slices Bacon
2 Tablespoons Vegetable Oil
1 Teaspoon Freshly Ground Black Pepper
1/2 Cup All-Purpose Flour
1/2 Cup White Wine
36 Blue Corn Tortilla Chips
1 Red Bell Pepper, Diced
1 Cup Whole Kernel Corn
In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Using a rolling pin wrapped in plastic, pound out chicken breasts to about 1/2 inch in thickness. In the center of the breast place 2 or 3 slices of jalapeno and 3 tablespoons of cheese. Roll chicken up from the narrowest point to the widest. Wrap with 2 slices of bacon and secure with toothpicks.
Heat oil and black pepper in a deep skillet over medium high heat. Cook chicken wraps until they begin to brown. Reduce heat, cover and cook an additional 10 to 15 minutes, checking periodically, until chicken is no longer pink inside. Remove chicken from heat, cover and set aside.
Return skillet to medium high heat. To the drippings add flour, stirring to remove any lumps. Slowly add wine, stirring constantly until sauce thickens. Remove from heat.
In a small bowl combine red bell pepper and corn.
Place a medium sized mound of rice in the center of a plate. Tuck a few blue corn chips along the edge of the rice. Place chicken on rice, spoon sauce over chicken and sprinkle with 3 tablespoons of red pepper and corn mixture.
Save by using Berks Premium Bacon and Hanover Silver Line Vegetables.
2 Tablespoons Butter
1 Onion, Thinly Sliced
1 Green Bell Pepper, Chopped
1 Red Bell Pepper, Chopped
1 (14.5 Ounce) Can Diced Tomatoes With Green Chile Peppers
1 Cup Whole Kernel Corn
4 Thick Cut Butterflied Pork Chops
Preheat oven to 350 degrees F (175 degrees C).
Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Save by using Fresh White Onions and Bell Peppers.
1 Pound Uncooked Pasta
1 Tablespoon Olive Oil
2 Cloves Garlic, Crushed
1/2 Cup Chopped Red Onion
1 Pound Skinless, Boneless Chicken Breast Meat - Cut Into Bite-Size Pieces
1 (14 Ounce) Can Marinated Artichoke Hearts, Drained And Chopped
1 Large Tomato, Chopped
1/2 Cup Crumbled Feta Cheese
3 Tablespoons Chopped Fresh Parsley
2 Tablespoons Lemon Juice
2 Teaspoons Dried Oregano
Salt And Pepper To Taste
2 Lemons, Wedged, For Garnish
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Save by using Vine Ripe Tomatoes and Serve with New York Texas Toast.
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