Cooking

Instructions

Wowie Maui Chicken

1. Thaw completely in refrigerator.
2. In a deep skillet hear olive oil, add chicken, cook and stir until chicken is lightly browned.
3. Add all veggies. Mix well. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until rice is tender, stirring occasionally. Add green onions in the last five minutes.
   Let stand covered for 5 minutes.
4. Serve hot!

Cooking

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Cooking

Instructions

1. Thaw completely in refrigerator.
2. Preheat oven to 325F.
3. Bake uncovered for 30 minutes.
4. Sprinkle the top with Parmesan cheese and continue to bake for 10 more minutes.

We suggest pairing with a Caesar salad and a warm baguettini.

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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.

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Cooking

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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.

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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!

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Baked Three Cheese Ziti

1. Thaw completely in refrigerator.
2. Preheat oven to 350^oF
3. Bake uncovered for 40-45 minutes, until cheese is lightly browned. (Downsized 30-35 minutes)

Serve with a romaine salad, a crusty baguette and a nice glass of Chianti.

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.

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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)

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1. Thaw completely in the refrigerator. Pre-heat oven to 350ºF.
2. Add bag of chicken, onion and garlic to a large skillet, sauté until chicken is cooked.
3. Add bag of spinach and cream to the pan and heat until cheese is melted. Set aside to cool slightly.
4. In a small sauce pan heat tomato sauce. Place about a half a cup of spinach and chicken mixture in each tortilla, roll and place seam side down in a 9×13 or (5×5) casserole dish.
5. Top with 1/3 of the tomato sauce (over the middle – leave edges dry and sprinkle cheese over top.
Bake uncovered for approx. 15-20 mins. until cheese is melted and tortillas begin to brown on edges. Warm remaining sauce and serve with enchiladas.

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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.

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Cooking Instructions soon to be added

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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

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.

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Instructions

Double Crunch Agave Garlic Chicken
1. Thaw completely in refrigerator.
2. Heat large “DEEP” skillet on stove (medium heat), with about 1/2 inch of canola covering the bottom. Regulate the temperature carefully so that chicken does not brown too quickly.
3. Fry the chicken for approximately 4-5 mins per side until golden brown and crispy.
4. Transfer to a wire rack to drain.
5. In another saucepan simmer your sauce for 5-10 mins, watch carefully because it can easily foam up over pot.
Let cool for a few minutes before using as a dip for your chicken. Cook rice according to directions

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

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Will be added soon.

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Instructions

1. Thaw completely in refrigerator.
2. Preheat oven to 325F.
3. Bake uncovered for 30 minutes.
4. Sprinkle the top with Parmesan cheese and continue to bake for 10 more minutes.

We suggest pairing with a Caesar salad and a warm baguettini.

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Instructions

New Orleans Praline Chicken
1. Thaw completely in refrigerator.
2. Start rice according to directions.
3. Preheat oven to 350ºF.
4. Heat a large fry pan to medium heat.
5. Remove chicken from foil pan and brown, about 5 mins. Place chicken back in foil pan.
6. In the same sauce pan heat the butter/maple syrup bag to a rolling boil. Cook for 1 min.
7. Pour over chicken and bake for approx. 30 mins until center of chicken reaches 74ºC. Serve over rice.

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Popeye Pasta

1. Thaw completely in refrigerator (about 2 days).
2. Preheat oven to 350˚F.
3. Bake uncovered for 45 minutes, until bubbly and golden.
4. 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.

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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

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Tuskinny (Tuscanny) Chicken

1. Thaw completely in refrigerator.
2. In a saucepan, begin boiling water for your pasta
3. In a deep skillet over medium heat, add 1 Tbsp of Olive oil, add  tofu chicken – cooked until lightly browned (2-3 mins per side/ Remove from skillet.
4. Add onions and garlic to skillet, cook until they begin to soften, approx. 3 mins.
5. Add Veggies and herbs to skillet. Cook and stir until tender-crisp. Your water should be ready, add your penne!
6. Add pasta sauce and chickpeas to skillet. Bring mixture to a boil and then turn down to med-low. Return chicken to pan and simmer for 15-20 minutes.

Serve over pasta.  Sprinkle with vegan cheese.

Cooking

Instructions

Wowie Maui Chicken

1. Thaw completely in refrigerator.
2. In a deep skillet hear olive oil, add chicken, cook and stir until chicken is lightly browned.
3. Add all veggies. Mix well. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until rice is tender, stirring occasionally. Add green onions in the last five minutes.
   Let stand covered for 5 minutes.
4. Serve hot!