3/4 c. Chicken Broth
Salt And Pepper
2 lg. Green Peppers, Cut Up
1 lb. Head Cabbage
1 lb. Ground Turkey
Boil cabbage. Peel off 12 large leaves and save. Cut remaining cabbage small and cook in butter with green pepper and onion - about 20 minutes. Add ground turkey to cooked vegetables.
Make rolls with turkey mix and cooked cabbage leaves. Put in pan. Pour chicken broth over. Cook in oven, on top of stove or crock pot until done.
Save by using Market Fresh Green Cabbage and Serve with Hungry Jack Mashed Potatoes..
1/4 Teaspoon Cayenne Pepper
1 Tablespoon Olive Oil
1/2 Teaspoon Paprika
1/4 Teaspoon Salt
1 1/2 Teaspoons Ground Black Pepper
4 (4 Ounce) Salmon Fillets
2 Tablespoons Olive Oil
1 1/2 Tablespoons Minced Onion
1 Teaspoon Minced Garlic
1 Tablespoon Dijon Mustard
1 Tablespoon Brown Sugar
1/2 Teaspoon Onion Powder
Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste.
Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat.
Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
Serve with Pillsbury Grands Biscuits and Birds Eye Plain Vegetables.
2 sm. Zucchini, Thinly Sliced
6 Cherry Tomatoes Cut In Half
1 1/2 tsp. Grated Parmesan Cheese
4 Lean Beef Cubed Steaks (About 4 Oz. Each)
2 Cloves Garlic, Minced
1/2 tsp. Dried Basil Leaves
1/4 tsp. Pepper
1 1/2 tsp. Olive Oil
Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of beef cubed steaks; reserve.
Heat oil and remaining seasoning in large nonstick skillet over medium heat. Add zucchini; cook and stir 3 minutes. Add tomatoes; continue cooking 1 minute, stirring frequently. Remove vegetables to platter; sprinkle with cheese and keep warm.
Increase heat to medium-high. Add 2 of the steaks to same pan; pan-broil to desired doneness, 3 to 4 minutes, turning once. Repeat with remaining 2 steaks. Season steaks with salt, if desired. Serve with reserved vegetables; garnish as desired.
Save by using San Giorgio Parmesan Cheese and Serve with Green Giant Mixed Vegetables.
1 (14 oz.) Can Plum Tomatoes
1/2 c. Pitted Black Olives
2 tbsp. Chopped Fresh Parsley
1 tbsp. Drained Capers
1 tbsp. Vegetable Oil
4 oz. Egg Noodles
1 1/2 lbs. Chicken Cutlets 1/2 Inch Thick
1/2 tsp. Salt
1/2 tsp. Ground Pepper
2 tsp. Minced Garlic
Heat oil in a large skillet over medium heat. Sprinkle both sides of cutlets with salt and pepper. Add half the cutlets to the skillet and saute just until cooked through 1 1/2 to 2 minutes per side. Transfer to serving platter and keep warm in oven. Repeat with remaining cutlets.
Add garlic to skillet and cook stirring constantly 30 seconds. Add tomatoes, stirring and breaking up tomatoes with a wooden spoon until thickened about 5 minutes. Stir in olives, parsley, and capers; heat through. Spoon sauce over cutlets. Serve with pasta.
Cook egg noodles 4 to 6 minutes in 3 quarts of boiling water. Drain well.
Save by using No Yolk Noodles and Serve with Fresh Express Italian Blend Salad.
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