Cooking

Instructions

Beef Stroganoff

1. 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, ketchup, garlic and mushrooms in the crockpot.
5.  Add the browned beef and onions. Stir gently to combine. DOWNSIZED:  Cook on low for 3-5 hrs (or high for 2 hours).  FULLSIZED:  Cook on low for 4- 6 hrs or high for 3-4 hours.
6.  Add the sour cream, cover and cook on high for 30 minutes or until heated through.

Serve over hot, cooked noodles.

Cooking

Instructions

Canadian Maple Stew
1. Thaw completely in the fridge.
2. Preheat the oven to 325˚F.
3. Pour the flour into a shallow bowl, drain beef and toss the beef in the flour.
4. Place the beef into a large roasting pan.
5. Add the bag of other ingredients and mix well.
6. Cover and bake for 2 ½ hrs.
7. Serve with fresh little potatoes. If using your crockpot –cook on low for 3-4 hrs (Downsized) or 5-7 hrs (Fullsized)

Cooking

Instructions

Creamy White Chicken Chili
Instapot Cooking Instructions:

1. 1. Place all of your ingredients into your instant pot bowl in the following order: chicken breasts, black and white beans, onions, corn, tomatoes, and chicken broth.

   2. Add seasoning sauce. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.

   3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening lid.**

      Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired

Crockpot Cooking Instructions:

1. Thaw completely in the fridge.
2. Place 2 chicken breasts in bottom of Crockpot
3. Pour Beans & Sauce over the chicken
4. Sprinkle seasoning over entire mixture
5. Place cream cheese on top in a complete block
6. Cover & Cook on LOW for 6 hours. After 5 hrs break up cream cheese…its ok if you do this at the very end.
7. After 6 hours remove chicken breasts, and shred with two forks. Place chicken back into slow cooker and stir.

Serve over jasmine rice and with tortilla chips. 

Cooking

Instructions

Creamy White Chicken Chili
Instapot Cooking Instructions:

1. 1. Place all of your ingredients into your instant pot bowl in the following order: chicken breasts, black and white beans, onions, corn, tomatoes, and chicken broth.

   2. Add seasoning sauce. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.

   3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening lid.**

      Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired

Crockpot Cooking Instructions:

1. Thaw completely in the fridge.
2. Place 2 chicken breasts in bottom of Crockpot
3. Pour Beans & Sauce over the chicken
4. Sprinkle seasoning over entire mixture
5. Place cream cheese on top in a complete block
6. Cover & Cook on LOW for 6 hours. After 5 hrs break up cream cheese…its ok if you do this at the very end.
7. After 6 hours remove chicken breasts, and shred with two forks. Place chicken back into slow cooker and stir.

Serve over jasmine rice and with tortilla chips. 

Cooking

Instructions

Crockpot Jambalaya
1. Thaw completely in the fridge.
2. Place all the ingredients of the large bag and bag of sausage (if you chose that option) into a slow cooker.
3. Cook for 4-6 hours on low. You may need to add a little water after 4 hours.
4. If you chose the shrimp option, add the shrimp at the end and cook for an additional 15 minutes or just until shrimp turn pink.
5. Approximately ½ hour prior to serving start your rice, according to directions on bag.
Serve the jambalaya over the rice and 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

1. Thaw completely in the fridge – at least 48 hours to ensure the center of the roast is thawed.
2. Place the roast and the contents of the bag with the onions in a slow cooker.
3. DS-Cook on LOW for 5-7 hours. HIGH 3-5 hours.
   FS-cook on LOW 6-8 hours, HIGH 5-7 hours.
4. Pour the bag of sauce over the roast, pulling the meat apart with two forks. Cook on HIGH for an additional 20-30 minutes, stirring occasionally, until hot.
5. Serve with included baguettini, and a crisp green salad

Cooking

Instructions

Cooking

Instructions

Slow Cooker Chicken Pot Pie

1. Thaw completely in the fridge.
2. Place butter, onion/garlic, vegetables and herbs in the slow cooker. Stir occasionally for 10-15 minutes.
3. Add chicken, broth and vegetables.
4. Cook 2-3 hrs on HIGH or 4-5 hours on LOW.
5. Whisk cream and cornstarch together. Add to slow cooker and cook an additional 30-45 minutes.
6. Preheat Oven to 375 degrees
7. Place Puff pastry  in oven according to directions

Ingredients: Chicken, onion, garlic, flour, peas, carrots, Rosemary, Thyme, cream

Cooking

Instructions

Tangy Slow Cooker Pork Roast

1. Thaw completely in the fridge.
2. Place onions in the bottom of the slow cooker. Place the bag of sauce and por Prepare Southern Fried Cabbage according to directions, 20 minutes prior to serving roast k roast over the onions.  (This can be done the night before, if you like.  Just store the slow cooker pan in the fridge overnight.)  Set the temperature to LOW and cook for 5-7 hours.
3. Remove roast and onions to plate. In a small cup stir in ¼ cup cornstarch with a ¼ cup water. Pour into slow cooker to thicken sauce.
4. Drizzle sauce over roast.

Prepare Southern Fried Cabbage according to directions, 20 minutes prior to serving roast

Cooking

Instructions

Canadian Maple Stew
1. Thaw completely in the fridge.
2. Preheat the oven to 325˚F.
3. Pour the flour into a shallow bowl toss the beef tips in the flour.
4. Place the beef into a large roasting pan.
5. Add the bag of other ingredients and mix well.
6. Cover and bake for 2 ½ hrs.
7. Serve with fresh little potatoes. If using your crockpot –cook on low for 3-4 hrs (Downsized) or 5-7 hrs (Fullsized)

Cooking

Instructions

Crockpot Jambalaya
1. Thaw completely in the fridge.
2. Place all the ingredients of the large bag and bag of sausage (if you chose that option) into a slow cooker.
3. Cook for 4-6 hours on low. You may need to add a little water after 4 hours.
4. If you chose the shrimp option, add the shrimp at the end and cook for an additional 15 minutes or just until shrimp turn pink.
5. Approximately ½ hour prior to serving start your rice, according to directions on bag.
Serve the jambalaya over the rice and enjoy.