Cooking

Instructions

Cooking

Instructions

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.

Cooking

Instructions

Cider-Braised Pork Loin Chops
1. Thaw completely 24 hrs in advance
2. Preheat oven and begin preparing your potatoes 30 minutes before beginning your porkchops
3. Heat a large skillet over high heat.
4. Spoon about a Tablespoon of liquid mixture (from the large bag) into pan; add the pork chops.  Cook 2-3 minutes per side.
Reduce heat to medium and add rest of the contents of the large bag – stirring gently to mix.

5. Cover and cook for 30-45 minutes until pork is tender.  Serve with a quick steam of broccoli for a great any-night-of-the-week meal.

Cooking

Instructions

Cocoa Spiced Pork Tenderloin

1. Thaw completely in the fridge.
2. Begin your creamy dilled carrots.
3. Heat one tablespoon of canola oil in a large non-stick pan over medium high heat and sauté until inside temperature reaches 68ºc and it is no longer pink. Do Not Overcook pork or it will be tough.
4. Serve with your carrots and rice.

Cooking

Instructions

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.

Cooking

Instructions

Italian Herbed Crusted Pork Chops
1. Thaw completely in refrigerator.
2. Start your Risotto (as per directions on the bag) so it is ready with
your meal.
3. Heat large skillet with a couple of tablespoons of olive oil until
medium hot.
4. Pour flour/herb mixture onto plate and run each pork chop through
mixture to coat. Brown for 3-4 minutes per side. Remove the chops
to a serving dish and cover with foil to keep warm. In same pan.
5. Heat 2 tablespoons of olive oil and set to higher heat, scraping up
the browned bits from the bottom of the pan, pour in wine/chicken
stock mixture, lower heat and simmer stirring until slightly thickened.
6. Return pork chops to pan and simmer on low for another 5-10
minutes. Enjoy with Tomato Basil Risotto.

Cooking

Instructions

Maggie’s Maple Pork Tenderloin

1. Thaw completely in the fridge.
2. Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered at 350ºc for 40 minutes. Pork should be slightly pink in the middle.
3. Let pork stand 5 minutes and then slice thinly, Drizzle extra sauce over pork and serve immediately.

Cooking

Instructions

coming soon!

Cooking

Instructions

LICK YOUR CHOPS
1. Prep your Spanish rice (as per directions on the bag)
2. Place chops on a grill rack over a cookie sheet (make sure rack is sprayed with cooking spray.)

3. Grill porkchops for about 6 mins per side (should be slightly pink in the centre).

4. Brush pork generously with the sauce during the last 5 minutes

Cooking

Instructions

Cooking

Instructions

1. Thaw completely in the fridge.
2. Start your rice to cook as per directions, so it will be done with your meal.
3. Preheat a large nonstick skillet over medium-high heat, and then add contents of garlic/ginger bag (cut bag from bottom to get everything out). Sauté until fragrant, about a minute
4. Whisk in the contents of the bag of liquids and simmer for 7-10 minutes or until sauce just starts to thicken
5. Add your shrimp and simmer, stirring occasionally, for 3 to 5 minutes or until pink. Transfer shrimp to a shallow serving dish,  spreading out in a single layer.
6. Spoon some sauce over top and sprinkle with toasted coconut.

Cooking

Instructions

Cooking

Instructions

Butternut Squash & Black Bean Enchilada

1.Thaw completely in the refrigerator. Pre-heat oven to 375ºF.

2. Place Enchilada sauce in a sauce pan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Season with additional salt & pepper to taste, if necessary.

3. Place sweet potatoes, beans & corn in a bowl, mix together with ¼ cup enchilada sauce.

4. Spray a 9×9 inch pan (FS) or a square 5×5 pan (DS) with nonstick cooking spray. Add ¼ cup enchilada sauce to the bottom of pan.

5. Take a tortilla, fill with 1/3 of potato bean mixture, shredded cheese and 1 TBSP enchilada sauce. Roll tortilla up and place seam side down. Pour remaining sauce on top and then cheese. Bake for 20-25 minutes. Serve by drizzling avocado cream on top