Cooking

Instructions

Moroccan chicken is tender, succulent, and full of flavor that even the kids will love. It’s an awesome recipe -our homemade Tzatziki sauce brings this chicken to a whole new level. Unforgettable – You can cook on the grill or on the stovetop. Perfect in pita pockets!

Cooking

Instructions

Creamy White Chicken Chili

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.**

1. 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

Cooking

Instructions

Pan Seared Salmon with Creamy Garlic Dijon

1. Preheat non stick skillet – med-high heat, add olive oil
2. Pat dry salmon, season with salt & Pepper
3. Place in skillet, let sear until golden brown about 3-4 mins, flip and cook to desired doneness 2-3 minutes
4. Whisk cornstarch with 1 TBSP of cream, then add the rest of the cream -mix, add mustard & honey, mix together. Now mix chk broth with warm water 1/2c DS, 1 cup FS
5. Transfer salmon to foil on a plate -tent the foil around the salmon
6. Add garlic to skillet (adding a bit of oil if needed),saute for 20 secs, add chicken broth. Let simmer until reduced by 2/3

Whisk cream sauce once more, add to pan, simmer while stirring, add fresh dill.
Remove from heat, add salmon, serve warm

Cooking

Instructions

Soon To Be Added

Cooking

Instructions

Chicken Chow Mein Stir-fry

1. Thaw completely in Fridge. But DO NOT thaw your veggies
2. Begin the rice.
3. Pour the marinade into a saucepan, bring to a boil.
4. Mix the cornstarch in 2 TBSP water (1 TBSP for DS) Add mixture to the sauce, stir to thicken.
5. Heat a wok or frying pan over high heat. Add the chicken. When chicken is almost cooked add veggies, then add sauce.

Serve over rice and mix in chow mein noodles

Cooking

Instructions

Shrimp Stir-fry with Orange Rice
1. Thaw completely in Fridge.
2. Start your rice according to directions on bag.
3. Heat a wok or frying pan over high heat. Add 1TBSP oil and the garlic/ginger/onion bag stir fry for 20 seconds and then add veggies and stir fry for 3-5 minutes.
4. Add shrimp and MARINADE and stir fry for 4 minutes until Shrimp turns pink
5. Add in the sauce and mix with other ingredients until the sauce thickens slightly.

Cooking

Instructions

1. Cook Directly from fridge or freezer

2. Preheat oven to 375F

3. Take off lid, and remove two ziploc bags and wax paper

4. Place the contents of the sugar/orange rind/cornstarch in a saucepan and add 1 cup water. Whisk until smooth. Bring to a boil and then lower heat to medium low and cook for 5-8 minutes until it begins to thicken slightly.

5. Pour over fruit, and then sprinkle with flour mixture.

6. Bake uncovered for 45-55 minutes until fruit is tender. Serve warm with whipped cream or icecream.

Cooking

Instructions

Korean Teriyaki Chicken with Maple Syrup

1. Thaw completely in the refrigerator.
2. Start rice according to directions on label.
3. Pre heat a large fry pan to medium, add 1 Tbsp oil, now add bag of chicken (breasts or thighs) and sauce.
4. BBQ OPTION…cook on the bbq and continue to baste with the sauce or heat sauce on stovetop to drizzle over BBQ’d chicken.
5. Simmer until chicken is 74ºC (Firm and no longer pink) 45 min or so for thighs and 15 min. for breasts.
6. Sprinkle with sesame seeds and serve over rice.

Our Asian Ginger Peas are a perfect complement to this dish.

Cooking

Instructions

Bali Hai Chicken

 Thaw completely in the refrigerator.

1. Put chicken, onions and pine nuts in a large skillet and cook over medium heat until chicken is cooked through, about 10-15 minutes.
2. Cook Glazed carrots according to instructions.
3. Stir in the coconut sauce over your chicken and cook until thickened, about 5-10 minutes.  Enjoy!

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.

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

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