Cooking

Instructions

Crockpot Jambalaya
1. Thaw completely in the fridge.
2. Place all the ingredients of the large bag and bag of sausage (if you chose that option) into a slow cooker.
3. Cook for 4-6 hours on low. You may need to add a little water after 4 hours.
4. If you chose the shrimp option, add the shrimp at the end and cook for an additional 15 minutes or just until shrimp turn pink.
5. Approximately ½ hour prior to serving start your rice, according to directions on bag.
Serve the jambalaya over the rice and enjoy.

Cooking

Instructions

Prawns with Caribbean Rum Marinade
1. Thaw completely in refrigerator.
2. Heat marinade in microwave just until butter is very soft (10 seconds at a time). Be careful!! Let cool just a touch. Pat shrimp dry and place in marinade in refrigerator at least 10 but no more than 30 minutes.
3. Start Angel Hair Pasta.
4. Preheat grills to medium (350°F) or sauté pan to medium. If grilling, skewer shrimp to secure.
5. Grill or sauté prawns on both sides until slightly pink, brushing marinade on while cooking (about 4 minutes total cooking time).
6. Discard marinade and serve prawns over angel hair pasta, perhaps with fresh salad greens.

Cooking

Instructions

Pecan Rum Cheesecake
Thaw completely in the fridge. Preheat the oven to 300°F. Melt your portion of ¼ cup of butter and then mix with wafer crust mixture; press into the bottom of a 9” springform pan. Stir the cheese mixture to combine all ingredients smoothly then pour it into the springform pan. Bake at 300°F for 35-40 minutes, or until the cake springs back when lightly touched. Chill. For the sauce, melt the 2 Tbsp butter in a small sauce pan. Add the cornstarch, water, brown sugar mixture to the butter. Bring to a boil stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat and let cool. Just before serving add the pecans. Remove the sides of the springform pan from the cheesecake. Serve with the sauce!

Cooking

Instructions

Tumbleweed Chicken
1. Thaw completely in refrigerator.
2. Preheat oven to 375°F.
3. Bake uncovered for 40 – 50 minutes, until chicken is cooked through, check to make sure there is no pink in the center of chicken.
4. Begin your risotto as soon as you put chicken in oven
For a browner and crispier crust, brush chicken with butter and place under the broiler for an additional minute or two.

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 Asian green peas according to the cooking instructions.
Enjoy with peas and maybe another side of rice

Cooking

Instructions

New Orleans Praline Chicken
1. Thaw completely in refrigerator.
2. Start rice according to directions.
3. Preheat oven to 350ºF.
4. Heat a large fry pan to medium heat.
5. Remove chicken from foil pan and brown, about 5 mins. Place chicken back in foil pan.
6. In the same sauce pan heat the butter/maple syrup bag to a rolling boil. Cook for 1 min.
7. Pour over chicken and bake for approx. 30 mins until center of chicken reaches 74ºC. Serve over rice.

Cooking

Instructions

Double Crunch Honey Garlic Chicken
1. Thaw completely in refrigerator.
2. Heat large “DEEP” skillet on stove (medium heat), with about 1/2 inch of canola covering the bottom. Regulate the temperature carefully so that chicken does not brown too quickly.
3. Fry the chicken for approximately 4-5 mins per side until golden brown and crispy.
4. Transfer to a wire rack to drain.
5. In another saucepan simmer your sauce for 5-10 mins, watch carefully because it can easily foam up over pot.
Let cool for a few minutes before using as a dip for your chicken. Cook rice according to directions

Cooking

Instructions

Balsamic Pork Tenderloin
1. Thaw completely in refrigerator.
2. Preheat oven to 500°F (you may want to make sure your oven is clean before making this one to
avoid a lot of smoking).
3. Place tenderloins on a sprayed, foil lined baking dish
4. Roast in hot oven for 20-25 minutes or until the internal temperature of the roast registers 150
degrees.
5. While tenderloins are cooking, start your rice (as per directions on bag) so it is ready with your meal.
6. Remove from the oven and let rest for 10 minutes before slicing. Serve with rice & steamed broccoli.

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

Kiss yo Momma Mac and Cheese

Thaw completely in refrigerator. Preheat oven to 350oF. Bake for 30 minutes uncovered. Remove from oven and stir to remix ingredients. Sprinkle bread crumb mixture on top and bake another 15 minutes or until breadcrumbs are browned nicely.

Serve with a side salad or fresh vegetable sticks for a meal everyone will Enjoy

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.
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

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.