Cooking

Instructions

Cooking

Instructions

Cooking

Instructions

Creamy Shrimp Alfredo
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. Start a pot of salted water to boil for your pasta (al a dente). Preheat a wide pan over med–high heat. Partially dry prawns with paper towel, place in a bowl, and season with your bag of seasoning. Add 2 TBSPs oil to pan and add prawns. Cook just until they’re pink on all sides, 2-4 minutes. Remove from Pan. Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out.) Stir in onion and garlic, scraping brown bits from bottom of pan, and heat just to a simmer. Add the wine, cook down until 25% is left. Stir in cream, bring to a light boil, simmer for 2-4 mins. Stir in cheese -DO NOT BRING TO A BOIL. Take sauce off heat. Drain pasta, add shrimp and pasta to pan, toss until all is coated with creamy sauce. We suggest you serve with a green salad and warm garlic toast.

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

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

Crusted Orange and Sage Pork Tenderloin
1. Thaw completely in the fridge. Preheat the oven to 375F.

2. Remove the tenderloins from the bag, saving the marinade. The orange juice in the marinade will give the pork a bluish colour before being cooked – don’t worry about this!

3. Dry the pork with paper towel. Spread the mustard evenly over the pork.

4. Spread the parsley/sage mixture on a sheet of wax paper and roll the tenderloins in the mixture until coated.

5. Place the pork on a greased wire rack on a baking sheet, or a greased broiling pan. Bake 19 – 22 minutes or until a meat thermometer inserted in the centre reads 155F. Start your rice cooking as per instructions. Use the reserved marinade as a portion of the liquid required to cook rice (not provided). Cut pork into 1 inch slices and serve with seasoned green beans (provided).

Cooking

Instructions

Jerk Chicken with Pineapple Rum Glaze

1. Thaw completely in refrigerator.
2. Start rice according to directions on package.
3. Heat large skillet to medium high heat.
4. Place chicken in pan, cook until chicken is 74ºc
5. Place contents of butter and pineapple bag into a medium saucepan. Simmer for 7-10 mins. Serve over chicken.

Cooking

Instructions

Holiday Thyme Salmon
1. Thaw completely in refrigerator.
2. Start rice according to instructions on rice bag.
3. Line a cookie sheet with foil.
4. Preheat oven broiler to medium high.
5. Set salmon on foil. Grill/broil for 3-4 minutes, and then turn fillets and grill/broil for another 3-4 minutes.
The salmon is done when it just starts to flake away in the center with a fork. Serve over rice with a fresh green salad.

Cooking

Instructions

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

Cooking Instructions soon to be added

Cooking

Instructions

1. Thaw in refrigerator (veggie bag of cabbage can remain frozen)
2. Prepare noodles: Add to boiling water for 2-3 minutes
3. Heat 1 TBSP oil in a wok or large and deep non-stick skillet over moderately high heat.
4. Add chicken (working to leave a little space between pieces so they’ll brown) and cook 3 – 4 minutes, turn and continue to cook until cooked through, about 2 – 3 minutes longer. Transfer to a plate or sheet of foil.
5. Reduce heat slightly add 1 Tbsp oil in skillet, add vegetables, garlic and ginger saute 3 minutes until all are crisp tender
6. Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.

Cooking

Instructions

Coconut Crusted Salmon with Caribbean Salsa

1. Thaw completely in the fridge.
2. Preheat the oven to 375F.
3. If salmon is not already coated with coconut, sprinkle coconut over salmon and press it lightly to help it stick.
4. Season the salmon with salt and pepper to your taste.
5. Start your jasmine or brown rice, according to directions, so it is ready with your meal.
6. Bake the salmon, uncovered, on a foil lined cookie sheet for about 15 minutes
   or just until salmon flakes with a fork in the middle. Don’t over bake or the salmon will be dry.
7. Serve with cold salsa or warm a few seconds in the microwave, (don’t cook the fruit).

Cooking

Instructions

This dessert is served straight from the freezer, perfect for when you are craving something sweet after dinner or guest arrive by surprise.

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

Orange Chili Pork Stir-Fry

1. Thaw completely in refrigerator.
2. Begin Rice then In a large skillet or wok, heat about 1 Tbsp of oil over medium-high heat. Stir fry pork until browned and just a hint of pink remains inside. Using a slotted spoon transfer to a plate and keep warm.
3. Add vegetables to oil remaining in pan. Cover and steam for about 4 minutes.  Add garlic and ginger to center of vegetables in pan, stir fry for a few seconds.

4. Return pork to pan.  Add orange sauce and bring to a boil.  Then reduce the heat and let it simmer gently for another minute.

Serve over your cooked rice!

Cooking

Instructions

Raspberry Chipotle Pork Tenderloin
1. Thaw completely in refrigerator.
2. Place 2 Tbsp olive oil in sauce pan.
3. Heat on medium, add tenderloin and sear on both
sides.
4. Place tenderloin in an ovenproof dish and pour
raspberry sauce over.
5. Cook uncovered at 350 ºF for 40 minutes or until
done and internal temp reaches 165ºF.
Once done, let tenderloin sit 10 minutes, then serve. To grill –
grill on medium-high heat covered for 15-25 minutes turning
often. Heat sauce in saucepan and serve over pork.

Cooking

Instructions

Sautéed Dijon Chicken with Peaches
1.Thaw completely in the fridge.
2. Preheat (medium) a large fry pan add 1 Tbsp vegetable oil. Begin rice according to directions.
3. Remove chicken from bag and pat dry with paper towel. Cook for 2-3 minutes on each side.
4. Add garlic & Rosemary and cook another 2-3 minutes.
5. Whisk peach juice, chicken broth & mustard with the cornstarch to make a sauce.
6. Stir in peaches and green onions – heat through.

7.  Serve over cooked rice. Voila dinner is served!