Cooking

Instructions

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.

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