Cooking

Instructions

No cooking required. Take out of your freezer, cut and serve!

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

Succulent 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.

OPTION can cook on a cedar plank on the BBQ
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

Prawns with Feta and Orzo

Thaw completely in the fridge. Preheat the oven to 425°F. In a 9×12 baking dish (downsize bake in a 8×8) spread your Orzo/feta mixture on bottom of pan. Arrange your prawns over the orzo. Now spread tomato mixture over top of prawns. Bake uncovered 40 minutes. Then sprinkle the top of the casserole with the feta cheese. Place under a preheated high broiler for 2-3 minutes to toast the feta, if you like.

Cooking

Instructions

Thai Thigh Chicken

1. Thaw completely in the fridge.
2. Preheat the oven to 325°F.
3. On the stovetop over medium high heat, brown the chicken on both sides in a large skillet. Place in a medium casserole dish.
4. Add the onions and garlic to the skillet and cook over medium heat until tender.
5. Stir in the spice/peanut butter mix just until combined.
6. Now stir in the coconut milk and stir just until combined smoothly with the other ingredients.
7. Pour the mixture over the chicken, cover and cook 1 hour.

Just before serving the chicken, stir in the lime rind and juice.  Heat Naan Bread if desired.

Cooking

Instructions

Florentine Lasagna

Thaw completely in the fridge. Preheat the oven to 375°F. Bake covered for 30 min. Uncover and bake for 20 minutes more until cheese melts and is bubbly. Let stand a few minutes before serving. Serve with a fresh baguettini

Cooking

Instructions

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

Cashew Chicken Stir Fry
1. Thaw completely in refrigerator.
2. Start water to boil for the Jasmine rice and cook according
to directions.
3. Heat large sauce pan, stir fry chicken until golden, about 5
minutes. Transfer to plate.
4. Stir fry peppers & onions for about 3 minutes.
5. Transfer chicken back to pan, and continue cooking until
chicken is no longer pink.
6. Add bag of chicken broth, stir fry for one minute.
7. Add cashews and stir fry for one more minute.
Serve over rice.

Cooking

Instructions

Creamy Mushroom and Herb Chicken

1. Put your butter and 1/2 Tbsp of oil in a large pan.

2. Add mushrooms; Sautee for 1-2 minutes

3. Place off to the side

4. In the same pan – add tenders to the sauce pan one at a time, sautee 2 mins per side.

5. Make a well in the centre and add your garlic, sautee for 1 min

6. Add herbs and continue to sautee for 1 min

7. Add mushrooms back to the pan and pour ( coconut milk or cream over top of the dish.

8. Lightly boil for 2 minutes or until slightly thickened.

9. Remove from heat, serve with seasoned green beans (included) and small baby potatoes.

Cooking

Instructions

Rosemary Mushroom Pork Medallions

1. Thaw completely in refrigerator.
2. Start your rice according to directions.
3. Preheat skillet to medium-high with 1 Tbsp oil.
4. Add pork medallions to flour mixture, shake until coated. Place pork into pan and sauté for 3 to 5 mins per side (DO NOT OVERCOOK) Remove to a plate.
5. Heat another Tbsp oil and add mushrooms; cook 5 mins.
6. Pour in broth and bring to a boil. Return pork to skillet; cook 3-5 mins.

Turn off heat and mix in the sour cream and rosemary. Serve with a side of DFC Super Seasoned Green Beans. Delicicious

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!