1 lb. Ground Beef
2 Eggs, beaten
1 (16 oz.) Can Tomatoes, Cut Up And Drained
1 (6 oz.) Can Tomato Paste
6 oz. Lasagna Noodles, Cooked and Drained
1 lb. Mexican Velveeta Cheese Spread, Sliced
1/2 c. Chopped Onion
2 c. Ricotta Cheese
Brown meat and drain. Add onions, cook until tender.
Stir in tomatoes and tomato paste. Combine cottage cheese and eggs. Put 1/2 of noodles in 12x8 inch dish plus meat mixture and slices of cheese. Repeat layers of noodles, ricotta cheese and meat mixtures.
Bake at 350 degrees, 45 minutes. Top with remaining cheese spread and bake until cheese begins to melt.
Save by using Maggio Ricotta Cheese and Eggland's Best Large Eggs.
1 tbsp. Chopped Onion
1/8 tsp. Poultry Seasoning
1/4 c. Diced Celery
1/2 c. Bouillon or Water
Salt and Pepper
2 tbsp. Olive Oil
2 c. Dry Bread Crumbs
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Sage
4 Pork Chops (cut 1 inch thick)
Slit a pocket along the bone side of each chop. Prepare the stuffing by browning the onion and celery in the olive oil and then combine this with the crumbs, salt, pepper, sage, poultry seasoning, and bouillon. Stuff each chop with one fourth of this mixture.
Season chops with salt and pepper. Place in a baking pan. Cover the pan and bake in a moderate oven (350 degrees), 1 hour. Uncover and continue baking 30 minutes to brown. They can be browned first in a heavy skillet and then baked, covered, for one hour. NOTE: Slit may be cut along outer, or fat, edge. If so, secure with small skewers before baking.
Serve with Birdseye Steamfresh Vegetables and J Campione Garlic Bread.
1 lb Boneless & Skinless Chicken Breasts (cut into small chunks)
2 10 oz. Cans Enchilada Sauce
1 10 oz. Can Rotel Diced Tomatoes and Green Chilies
1 4 oz. Can Chopped Green Chilies
1 32 oz. Log Velveeta
1 14 oz. Can Chicken Broth
2 Handfuls Tortilla Chips
2 tablespoons Oil
Melt the Velveeta in a pan, add Rotel and stir. Sauté chicken in oil and cook through, add green chilies, continue for 1 minute.
In soup pot, heat enchilada sauce and chicken broth, add chicken mixture and cheese sauce to taste. (I don't recommend using all of the cheese, you could only melt half of the block if you prefer, but it is excellent as a snack with chips). Heat in soup pot for 5 minutes on low heat, let stand 2 minutes and serve.
Save by using Penn Maid Sour Cream and Old El Paso Mild Enchilada Sauce.
Salt and Pepper To Taste
1/2 c. Bread Crumbs, Seasoned With 1/4 tsp. Salt, 1/4 tsp. Pepper and 1/8 tsp. Oregano
2 lb. Pollock Fillets
Spread fillets lightly with Dijon mustard on both sides. Sprinkle with salt and pepper. Roll in seasoned crumb mixture. Preheat the oven to 500 degrees.
Meanwhile, grease flat baking dish and heat it thoroughly in the preheated oven. Then, lay the fish fillets in the hot dish. Bake at 500 degrees for 10 minutes. Decorate with sprigs of parsley and lemon wedges.
Serve with Fresh Express Salads and Betty Crocker Cheddar & Sour Cream Potatoes..
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