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Creamy Shrimp Alfredo
Not necessary to thaw ahead of time! Just before cooking, spread bags out on counter to thaw. Warm cream to room temp by placing sealed bag in bowl of hot tap water. Start a pot of salted water to boil for your pasta (al a dente). Preheat a wide pan over med–high heat. Partially dry prawns with paper towel, place in a bowl, and season with your bag of seasoning. Add 2 TBSPs oil to pan and add prawns. Cook just until they’re pink on all sides, 2-4 minutes. Remove from Pan. Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out.) Stir in onion and garlic, scraping brown bits from bottom of pan, and heat just to a simmer. Add the wine, cook down until 25% is left. Stir in cream, bring to a light boil, simmer for 2-4 mins. Stir in cheese -DO NOT BRING TO A BOIL. Take sauce off heat. Drain pasta, add shrimp and pasta to pan, toss until all is coated with creamy sauce. We suggest you serve with a green salad and warm garlic toast.

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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

Jerk Chicken with Pineapple Rum Glaze

1. Thaw completely in refrigerator.
2. Start rice according to directions on package.
3. Heat large skillet to medium high heat.
4. Place chicken in pan, cook until chicken is 74ºc
5. Place contents of butter and pineapple bag into a medium saucepan. Simmer for 7-10 mins. Serve over chicken.

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Madeira Chicken

1. Thaw completely in refrigerator. Turn oven to broil
2. Heat a large frying/sauté pan (medium heat) Add mushrooms, onions , butter & garlic cook for 3 minutes. Remove mixture to plate, wipe skillet with wet paper towel
3. Now add chicken breasts and saute for 3-4 minutes per side until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
4. In same pan, add Madeira wine and boil until it reduces by half, scraping bottom of pan to deglaze. Add beef broth and boil until it reduces to 1/4^th liquid, Reduce heat and add cream and simmer until sauce thickens slightly. Season with salt and pepper.
5. Begin Seasoned green beans according to instructions

Return chicken to the pan, coat with sauce. Sprinkle with mozza cheese -broil until cheese is melted. Serve with rice.

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Holiday Thyme 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.

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Creamy White Chicken Chili
Instapot Cooking Instructions:

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.**

      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

Crockpot Cooking Instructions:

1. Thaw completely in the fridge.
2. Place 2 chicken breasts in bottom of Crockpot
3. Pour Beans & Sauce over the chicken
4. Sprinkle seasoning over entire mixture
5. Place cream cheese on top in a complete block
6. Cover & Cook on LOW for 6 hours. After 5 hrs break up cream cheese…its ok if you do this at the very end.
7. After 6 hours remove chicken breasts, and shred with two forks. Place chicken back into slow cooker and stir.

Serve over jasmine rice and with tortilla chips. 

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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!

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One-pan meal just pop in the oven!

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1. Thaw completely in the refrigerator

2. You can BBQ or preheat oven to 400F

3. In oven, pour contents of bag into a large roasting dish, cook in oven, uncovered for 1hr and 15 minutes

4. Let rest for 5-10 minutes after removing from the oven, and garnish with sesame seeds.

5. Allow yourself 10-15 minutes to prepare your rice pilaf according to cooking instructions.

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1. Thaw completely in the refrigerator.
2. Preheat oven to 350ºF.
3. Bake for 1½ hours.
4. Pour Glaze over meat loaf about half an hour before done.
5. Prepare Southern Cream Style Corn or Curried Cream Corn per instructions.

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

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

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

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Heat and enjoy

Fresh, vibrant, and packed with flavor, these Fish Tacos with Mango Salsa are a perfect choice for a light yet satisfying meal prep. Tender, seasoned white fish is baked or grilled to flaky perfection, then paired with a sweet and zesty mango salsa made from ripe mangoes, red onion, cilantro, lime juice, and a hint of jalapeño for just the right kick. Served with soft corn or flour tortillas and a tangy cabbage slaw, these tacos are pre-portioned for convenience and freshness throughout the week. Ideal for a quick lunch or a refreshing dinner, they bring a tropical twist to your weekly meals.