Cooking

Instructions

Sautéed Dijon Chicken with Peaches
1.Thaw completely in the fridge.
2. Preheat (medium) a large fry pan add 1 Tbsp vegetable oil. Begin rice according to directions.
3. Remove chicken from bag and pat dry with paper towel. Cook for 2-3 minutes on each side.
4. Add garlic & Rosemary and cook another 2-3 minutes.
5. Whisk peach juice, chicken broth & mustard with the cornstarch to make a sauce.
6. Stir in peaches and green onions – heat through.

7.  Serve over cooked rice. Voila dinner is served!

Cooking

Instructions

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 chicken thighs – 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 grated parmesan cheese.

Cooking

Instructions

Coconut Crusted Chicken
1. Thaw completely in the refrigerator.
2. Preheat oven to 375˚F.
3. Remove chicken from marinade and roll in coconut
4. Place in large casserole dish and bake for 30-35 minutes.
5. Cook your Seasoned Green Beans according to the cooking instructions.
Enjoy with beans and maybe another side of rice

Cooking

Instructions

Millionaire’s Manicotti

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 tossed salad and a full-bodied red wine.

Cooking

Instructions

Sesame Crusted Chicken Breast

1.Thaw completely in the fridge.

2. Preheat a large fry pan with 2 Tbsps vegetable oil to medium.

3. Remove chicken from bag and pat dry with paper towel. Place sesame mixture on a plate, press chicken into sesame mixture to coat chicken.

4. Cook chicken turning once until no longer pink.

5. While chicken is cooking boil a pot of water, once it boils add Asian noodles and cook for 5 mins and drain. 6. Pour bag of vegetable sauce mixture over noodles stir until completely mixed. Voila dinner is served!

Cooking

Instructions

Creamy Chicken Marsala

1. Thaw completely in refrigerator.
2. Boil a large pot of salted water for your rigatoni, and when it’s boiling, add your pasta for about 12 minutes, or to your taste.
3. Meanwhile heat a large frying/saute pan with 2 Tbsp olive oil to medium heat.
4. Place the contents of your bag of flour on a plate and lightly coat each piece of chicken with the flour. Saute the chicken until lightly browned on both sides.
5. Add Marsala mixture into pan and simmer until slightly thickened (about 12-15 minutes).
6. Remove from heat, stir in cream cheese until it melts, and serve. It is scrumptious over pasta with side of steamed veggies!