Cooking

Instructions

Thaw completely in the fridge.  

2. Take the beef cubes and dredge in the flour. 
3. Heat a large skillet and place the butter, onion and beef cubes in the skillet over medium heat to brown.
4. Place the contents of the bag with the beef broth,  garlic and mushrooms in the skillet.
5. Cook on low for 30 mins or until sauce has reached desired consistancy. Now boil a pot of water to cook your noodles.(8-10 mins)
   6.  Add the sour cream, cover and cook until heated through.
6. Serve over hot, cooked noodles

Cooking

Instructions

Sweet and Sour Meatballs 

Thaw completely in the fridge.   Preheat the oven to 325F. 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.)  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. Start your egg noodles, cook for about 8 mins., drain noodles.  Drain any liquid from the meatballs. Add to the sauce in the skillet and simmer for 15 minutes.  .  Serve Sweet and Sour Meatballs over noodles. 

Cooking

Instructions

1. Thaw completely in refrigerator (about 2 days).
2. Preheat oven to 350˚F. Bake uncovered for 45
minutes, until bubbly and golden.
3. Can be baked from frozen – bake at 400°F for 40
minutes loosely covered, and then a further 20-
40 minutes uncovered until hot through the
center.
Ingredients: ground beef, egg noodles, marinara sauce,
spinach, sour cream, Monterey jack cheese, parmesan
cheese, egg, garlic
Seasoning: basil, marjoram, oregano, sage, salt, pepper

Cooking

Instructions

Thaw completely in refrigerator.  Preheat oven to 375°F. Bake uncovered for approx 50-60 minutes (approx 40-50 mins for downsized) or until bubbly and until chicken is cooked through.   A meal everyone will love. Serve with a tossed salad for a quick and healthy meal!

Cooking

Instructions

1. Thaw completely in the refrigerator. Spray a baking sheet with
cooking spray. Rinse chicken & then pat dry, set aside.
2. Preheat oven to 400˚F.
3. Mix up cornflake crumbs & seasoning in a shallow baking dish
4. Place buttermilk in a shallow baking dish. Place flour in a
separate shallow baking dish
5. Working one at a time, dip chicken in buttermilk, then dip and
roll in flour, dip in buttermilk again and then coat in seasoned
corn flake mix. This can be quite messy but hang in there
double dipping is what makes it so yummy.
6. Place chicken on the prepared baking dish.(Do not let chicken touch
in pan). Melt your butter, and using a spoon drizzle butter on each
piece of chicken. Bake uncovered for 35-40 minutes

Cooking

Instructions

Bali Hai Chicken

1. Put chicken, onions and almond slivers in a large skillet and cook over medium heat until chicken is cooked through, about 10-15 minutes.
2. Cook rice according to instructions.
3. Stir in the coconut sauce over your chicken and cook until thickened, about 5-10 minutes.  Serve over rice.

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

1. Rinse shrimp in lukewarm water, pull off tails. pat dry.
2. Pour spice mixture in a large bowl. Add the shrimp to the
spices and toss to coat evenly. Set aside.
3. Melt the butter over medium heat in a 12-inch skillet. Add
the garlic and cook, stirring with a wooden spoon, for one
minute. Do not brown.
4. Add the shrimp and continue cooking over medium heat,
stirring frequently, until the shrimp are almost cooked but
still opaque in spots, 3-4 minutes.
5. Add the Worcestershire sauce, lemon juice and water and
cook until shrimp are done, 1-2 minutes more.
6. Scatter scallions over top and serve over jasmine rice

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

Garlic and Cheddar Chicken

1. Thaw completely in refrigerator, or cook from frozen.
2. If thawed, preheat oven to 350^oF and bake uncovered for about 45-55 min. If frozen, preheat to 375^oF and bake about 1 1/2 hrs with the lid loosely covering the dish.
3. About halfway through the cooking time, start Gourmet Mushroom Risotto according to directions.

Serve with a fresh crisp salad.   REDUCE COOKING TIME BY  10-15 MINUTES FOR DOWNSIZED ORDER

Cooking

Instructions

1.Thaw burgers completely in the fridge. 2 burgers per packet in case you
want to only thaw two at a time. Take buns out of freezer to thaw.
2. Lightly oil the grate and preheat the grill to medium high heat.
3. Heat a large skillet over high heat for 1 min. Add mushrooms and dry
saute them until they release their water 2-3 mins
4. Add onions and 1 TBSP olive oil -toss to combine with mushrooms and
saute over high heat 1 min – Turn off heat and place in a bowl.
5. Create a slight indent in the middle of the pattie. Grill each burger for 5-
8 minutes per side, or until entirely cooked.
6. Add cheese when burgers are almost done – paint burger buns with
olive oil and toast on griddle for 1-2 mins. Place burger on bun, top with
mushrooms and onions. ENJOY

Cooking

Instructions

1. Thaw completely in refrigerator.
2. Preheat oven to 375°F.
3. Bake uncovered for (Down Sized) 55 minutes or (Full
Sized) 1 hour and 15 minutes or until chicken is
cooked through.
4. Let sit for 10 minutes before eating.
Serve with a tossed salad for a quick and healthy meal!