1 cup crushed potato chips
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
4 skinless, boneless chicken breast halves
2 tablespoons mayonnaise
In a large re-sealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder.
Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat.
Place in an ungreased microwave-safe 11-in. x 7-in. x 2-in. baking dish.
Cover with microwave-safe paper towels; place in microwave and cook on high for 8-10 minutes or until chicken juices run clear.
Serve with Country Inn Flavored Rice and Fresh Broccoli Crowns.
2 pounds ground beef
1 small onion, diced
1/4 cup dry bread crumbs, or as needed
1/4 cup freshly grated Parmesan cheese
2 eggs, slightly beaten
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat an oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Mix together the ground beef, onion, bread crumbs, Parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt, and pepper in a large bowl until just combined.
Divide the mixture into 4 equal portions, and then roll each of those portions into 4 meatballs.
Arrange the meatballs on the prepared baking sheet. Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes.
Serve with Francesco Rinaldi Pasta Sauce and Barilla Pasta.
3 cups romaine lettuce leaves, torn
1 medium tomato, chopped
1/3 cup bacon, crisply cooked, crumbled
1/4 cup Caesar salad dressing
1 1/2 cups Shredded Parmesan Cheese
4 (10 inch) flour tortillas
Combine lettuce, tomato, bacon and salad dressing in large bowl.
Add cheese; toss.
Spoon mixture evenly onto tortillas; roll up tortillas burrito-style.
Wrap sandwiches in plastic wrap and refrigerate until serving time.
Save by using Azteca Large Flour Tortillas and Serve with Campbell's Homestyle Soup.
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion and ham in a stockpot and fill with water until covered. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Serve with Cole's Garlic Bread and Fresh Cantaloupe.
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