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Instructions

Turkey Meatballs with Lime and Ginger
1. Thaw completely in the refrigerator.
2. Preheat oven 375º F.
3. Place meatballs in oven. Bake for 50-60 Min DS 60-70 mins (FS) until no longer pink.
4. Start your rice cooking according to instructions.
5. In the meantime, empty the marmalade and chili sauce Ziploc into a medium sauce pan, heat until just bubbling. Serve meatballs and orange glaze over rice.
6. Add some blanched snow peas if you would like. Enjoy!

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

Millionaire’s Manicotti

Thaw completely in the fridge. Preheat the oven to 375°F. Bake covered for 30 min. Uncover and bake for 20 minutes more until cheese melts and is bubbly. Let stand a few minutes before serving. Serve with a fresh tossed salad and a full-bodied red wine.

Cooking

Instructions

Please check back this will be updated.

Cooking

Instructions

Chicken Parmesan

1. Thaw completely in refrigerator, or cook from frozen.
2. If thawed, preheat oven to 375F and bake uncovered for 40-50 min uncovered. If frozen, preheat to 400F and bake about 1 hr 15 min with the lid loosely covering the dish.
3. About halfway through the time, start pasta in a pot of boiling salted water. Serve pasta with the Chicken Parmesan and its sauce.

We suggest pairing with a glass of white wine: New Zealand “Villa Maria” 2018

Cooking

Instructions

Ginger Beef Stirfry Thaw completely in the fridge.
1. Heat a wok or large skillet to HIGH.
2. In a separate bowl, dissolve cornstarch in 1/2 cup of cold water (1/4 cup for a half order) until smooth but fairly thick – add more water if necessary.
3. Carefully pour out all excess juice from beef bag.
4. Pour 2 Tbsp. oil in the wok or skillet.
5. Dip each beef strip into mixture and coat – Add 6-8 strips of the beef to the oil. Cook pieces quickly (15-30 secs per side) on high heat, remove from wok and place on a separate plate, add oil as needed, continue until all beef is browned/crisp.
6. In a pot boil water and make Asian Noodles.
Meanwhile, Add 1 Tbsp oil to the empty wok and add the carrot, garlic bag. Stir fry for 2 minutes. Add bag of liquids and bring to a boil. Add beef and cook for 1 minute. Take off heat.

Cooking

Instructions

Capelli with Prawns in Creamy Tomato Sauce

Not necessary to thaw ahead of time!  Just before cooking, spread bags out on counter to thaw. Warm cream to room temp by placing sealed bag in bowl of hot tap water.  Thaw prawns in a strainer under cold water. Start a pot of salted water to boil for your pasta. Partially dry prawns with paper towel.  Preheat a wide pan over med–high heat.  Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out, or cut bag right off if still frozen).  Once garlic heats, add prawns.  Cook just until they’re pink on all sides, 2-4 minutes.  Stir in vermouth /tomato mixture, scraping brown bits from bottom of pan, and heat just to a simmer.  Add the cream.  Heat until thickened slightly, 2 to 4 minutes.  Take sauce off heat.  Add pasta to boiling water, STIR until pasta moves freely.   Cook angel hair pasta about 3 minutes. Drain pasta.  Immediately mix some sauce with pasta to prevent clumping.  Serve the sauce over the pasta.

Cooking

Instructions

Arroz Con Pollo

1. Thaw completely in the fridge.
2. Preheat the oven to 375°F.
3. Bake, uncovered, for 55 minutes (35 minutes for down size orders), check that the chicken is cooked in the centre – the pieces should be at a temp. of 74ºC.
4. Can be cooked from frozen – approx. double the cooking time. Please do not cook from partially thawed (will not cook evenly).
5. Serve with a crisp green salad for a satisfying meal!

Cooking

Instructions

Ginger Beef Stirfry Thaw completely in the fridge.
1. Heat a wok or large skillet to HIGH.
2. In a separate bowl, dissolve cornstarch in 1/2 cup of cold water (1/4 cup for a half order) until smooth but fairly thick – add more water if necessary.
3. Carefully pour out all excess juice from beef bag.
4. Pour 2 Tbsp. oil in the wok or skillet.
5. Dip each beef strip into mixture and coat – Add 6-8 strips of the beef to the oil. Cook pieces quickly (15-30 secs per side) on high heat, remove from wok and place on a separate plate, add oil as needed, continue until all beef is browned/crisp.
6. In a pot boil water and make Asian Noodles.
Meanwhile, Add 1 Tbsp oil to the empty wok and add the carrot, garlic bag. Stir fry for 2 minutes. Add bag of liquids and bring to a boil. Add beef and cook for 1 minute. Take off heat.

Cooking

Instructions

Chicken Cacciatore
1. Thaw completely in fridge.
2. In a deep sauce pan or large pot, brown chicken over medium heat. Transfer to plate. Drain fat from pan.
3. Add contents of bag of veggies and sauté until softened and no liquid remains, about 5 minutes.
4. Add small bag of tomato sauce; bring to boil.
5. Start your pasta to cook, so that it will be ready with your meal.
6. Return chicken and any juices to pan; reduce heat and simmer until thickened and chicken is cooked, about 30 minutes.
Serve cacciatore over included pasta along
with a fresh green salad.

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

1. Thaw completely In Refridgerator
2. Bake in a preheated 375°F oven for about 1 hour and 15minutes or until it reaches 160°F on a meat thermometer
3. Add tomato sauce for last 15 minutes

Cooking

Instructions

Sweet and Sour Meatballs
1. Thaw completely in the fridge. Preheat the oven to 325F.
2. Cook meatballs in the oven about 25 minutes. Meanwhile, place
the bag of red pepper ingredients in a skillet over medium heat.
Cover and cook for 10 minutes. (Now is a good time to rotate
your meatball pans.)
3. Add the bag of ingredients with the pineapple juice to the skillet
with the pepper and pineapple. Cook, stirring constantly, until the
mixture comes to a boil and thickens. Turn heat down so the
sauce is just simmering.
4. Start your rice. Cook according to directions. Drain any liquid
from the meatballs. Add to the sauce in the skillet and simmer for
15 minutes. Serve Sweet and Sour Meatballs over rice