1 pound tilapia fillets
1/4 cup Parmesan cheese
1 tablespoon butter, softened
1 tablespoon and 1-1/2 teaspoons light mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
Preheat oven broiler. Grease broiling pan or line with aluminum foil.
Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside.
Arrange fillets in a single layer on prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more.
Remove fillets from oven and cover with Parmesan mixture on top side. Broil until fish flakes easily with a fork, about 2 minutes.
Serve with Fresh Broccoli Crowns and Minute Rice.
1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Save by using Success White Rice and Serve with New York Texas Garlic Toast.
4 lbs chicken leg quarters
1 (8 ounce) can crushed pineapple (not drained)
1/4 cup corn oil
1/4 teaspoon ground ginger
1 teaspoon salt
2 tablespoons soy sauce
1/4 cup light corn syrup
1/4 cup lemon juice
Preheat oven to 350°F (175°C).
Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.
Serve with Pasta Roni or Rice-A-Roni and Farm Stand Baby Carrots.
1 1/2 lbs thin cut boneless pork chops
1 tablespoon vegetable oil
2 tablespoons ground cinnamon, or to taste
3/4 cup pear juice
2 tablespoons lemon juice
3 tablespoons brown sugar
3 pears - peeled, cored and chopped
In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.
Save by using Fresh Bartlett Pears and Serve with Green Giant Seasoned Steamers.
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