1 lb Ground Chuck
10 Slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 Large eggs, lightly beaten
1/4 Cup bread crumbs, toasted
1/4 Cup mayonnaise
1/4 Teaspoon salt & ground black pepper
1/3 Cup ketchup
2 Tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350°F.
In a large bowl, combine the ground chuck and next 6 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Save by using Fresh Ground Chuck and Hatfield Sliced Bacon.
1 1/2 Cup apple cider
1/4 Cup lemon juice
1/4 Cup soy sauce
2 Tablespoon honey
1 Garlic clove, minced
1/4 Teaspoon pepper
1 1/2 lb pork loin chops
Combine all ingredients except pork chops, mix well. Place chops in a shallow dish; pour marinade over chops. Cover and refrigerate overnight, turning meat occasionally.
Remove pork chops from marinade. Place on grill approximately 6 inches above low to medium coals.
Grill for 40 to 50 minutes, turning and basting with marinade every 10 to 15 minutes.
Save by using Zeigler's Apple Cider and Serve with Simply Potatoes Mashed Potatoes.
1/2 Cup Italian dressing
1/4 Cup grated Parmesan cheese
1 Teaspoon Italian seasoning
4 Boneless & skinless chicken breast halves
Stir together Italian dressing, cheese and seasoning. Brush chicken with half of the sauce.
Place chicken on rack of broiler pan. Broil 5-7 inches from heat for 8-10 minutes.
Turn, brush with remaining sauce. Continue broiling for 8-10 minutes or until tender.
Sprinkle with additional cheese if desired
Save by using Mrs. B's Boneless & Skinless Chicken Breast and Serve with Mueller's Pasta.
2 Whole Boneless & Skinless Chicken Breasts (1/2 lb size), halved
Butter flavored cooking spray
Salt & Ground black pepper
1 Medium Granny Smith apple, thinly sliced
1 Shallot, minced
1 Tablespoon fresh thyme leaves
1/4 Cup balsamic vinegar
Fresh thyme sprigs to garnish (if desired)
Preheat oven to 375°F. Rinse chicken breasts and pat dry with paper towels. Lightly spray a baking dish with cooking spray. Sprinkle chicken breasts with salt and pepper.
Place in a single layer in the prepared baking dish. Arrange apple slices over and around chicken breasts. Sprinkle with shallot and thyme leaves; pour balsamic vinegar on chicken breasts.
Bake for 15 to 20 minutes, until chicken is opaque throughout.
Arrange cooked breasts on a platter and spoon apples and cooking juices on top. Garnish with thyme sprigs, if desired.
Serve with Fresh Broccoli Crowns and Pillsbury Crescent Rolls.
Prices Valid October 20th to October 26th
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