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

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

1. Thaw in fridge overnight
2. Preheat oven to 400 degrees
3. Place foil pan uncovered in oven and bake for 30 -35 minutes …if you wish you can spread them out on a cookie sheet and they will cook much faster.
4. Spread FROZEN sweet potato fries on cookie sheet in oven for 8-10 minutes, turn once– cook to desired texture
5. Place dip in a bowl ready to portion onto plates

Cooking

Instructions

Chicken in the Wild

1. Thaw completely in the fridge.
2. Preheat the oven to 325°F. Spread medley of rice over the bottom of a greased 8.5 square or round casserole dish. (covered casserole is best or have foil on hand to cover)
3. Pour sauce into a bowl -dip chicken thighs into this sauce and layer over rice
4. Spread dry spice mixture over the chicken
5. Pour the sauce over all ingredients.
6. Cover and bake for 1.5 to 2 hours until rice & chicken is cooked

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Bali Hai Chicken

1. Put chicken, onions and almond slivers in a large skillet and cook over medium heat until chicken is cooked through, about 10-15 minutes.
2. Cook rice according to instructions.
3. Stir in the coconut sauce over your chicken and cook until thickened, about 5-10 minutes.  Serve over rice.

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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.

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

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.

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

Bali Hai Chicken

1. Put chicken, onions and almond slivers in a large skillet and cook over medium heat until chicken is cooked through, about 10-15 minutes.
2. Cook rice according to instructions.
3. Stir in the coconut sauce over your chicken and cook until thickened, about 5-10 minutes.  Serve over rice.

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Cooking

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Chicken Parmesan

1. Thaw completely in refrigerator, or cook from frozen.
2. If thawed, preheat oven to 375F and bake uncovered for 40-50 min uncovered. If frozen, preheat to 400F and bake about 1 hr 15 min with the lid loosely covering the dish.
3. About halfway through the time, start pasta in a pot of boiling salted water. Serve pasta with the Chicken Parmesan and its sauce.

We suggest pairing with a glass of white wine: New Zealand “Villa Maria” 2018

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Cooking

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Cashew Chicken Stir Fry
1. Thaw completely in refrigerator.
2. Start water to boil for the Jasmine rice and cook according
to directions.
3. Heat large sauce pan, stir fry chicken until golden, about 5
minutes. Transfer to plate.
4. Stir fry peppers & onions for about 3 minutes.
5. Transfer chicken back to pan, and continue cooking until
chicken is no longer pink.
6. Add bag of chicken broth, stir fry for one minute.
7. Add cashews and stir fry for one more minute.
Serve over noodles.

Cooking

Instructions

Cooking

Instructions

1. Thaw completely in the refrigerator. Pre-heat oven to 350ºF.
2. Add bag of chicken, onion and garlic to a large skillet, sauté until chicken is cooked.
3. Add bag of spinach and cream to the pan and heat until cheese is melted. Set aside to cool slightly.
4. In a small sauce pan heat tomato sauce. Place about a half a cup of spinach and chicken mixture in each tortilla, roll and place seam side down in a 9×13 or (5×5) casserole dish.
5. Top with 1/3 of the tomato sauce (over the middle – leave edges dry and sprinkle cheese over top.
Bake uncovered for approx. 15-20 mins. until cheese is melted and tortillas begin to brown on edges. Warm remaining sauce and serve with enchiladas.

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.

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Cooking

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Chicken in the Wild

1. Thaw completely in the fridge.
2. Preheat the oven to 325°F. Spread medley of rice over the bottom of a greased 8.5 square or round casserole dish. (covered casserole is best or have foil on hand to cover)
3. Pour sauce into a bowl -dip chicken thighs into this sauce and layer over rice
4. Spread dry spice mixture over the chicken
5. Pour the sauce over all ingredients.
6. Cover and bake for 1.5 to 2 hours until rice & chicken is cooked

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

1. Thaw in fridge overnight
2. Preheat oven to 400 degrees
3. Place foil pan uncovered in oven and bake for 30 -35 minutes …if you wish you can spread them out on a cookie sheet and they will cook much faster.
4. Spread FROZEN sweet potato fries on cookie sheet in oven for 8-10 minutes, turn once– cook to desired texture
5. Place dip in a bowl ready to portion onto plates

Cooking

Instructions

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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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!

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

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

Exotic Moroccan Chicken

1. Thaw completely in refrigerator.
2. Heat grill to medium, or preheat oven to 375F
3. Start your rice to cook, so it will be ready with the rest of your meal.
4. Set chicken on the grill, just until cooked through.
5. OVEN: Bake for 35 minutes (covered) and 5 minutes uncovered.

Remove from heat, set on platter and serve with your Tzatsiki sauce.  This is perfect with a fresh salad!

Cooking

Instructions

Filipino Pork Kebabs

1.Thaw completely in the fridge. If you haven’t skewered the pork, soak the wooden skewers in water about 10 minutes.
2. Prepare Zucchini planks according to directions
3. Heat the grill to medium high heat. Discarding the marinade, thread the pork onto the 8 skewers leaving about ¼ inch space between each piece.
4. Place the skewers on the grill; close the lid and grill – turning a few times and brushing with the basting sauce , until the pork is browned and just a hint of pink remains- about 10 – 12 minutes. Serve with zucchini planks

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

Fried Chicken
1.Thaw completely in the refrigerator. Spray a baking sheet with cooking spray. Rinse chicken & then pat dry, set aside.
2. Preheat oven to 400˚F.
3. Mix up cornflake crumbs & seasoning in a shallow baking dish
4. Place buttermilk in a shallow baking dish. Place flour in a separate shallow baking dish.
5. Working one at a time, dip chicken in buttermilk, then dip and roll in flour, dip in buttermilk again and then coat in seasoned corn flake mix. This can be quite messy but hang in there double dipping is what makes it so yummy.
6. Place chicken on the prepared baking dish.(Do not let chicken touch in pan).
Melt your butter, and using a spoon drizzle butter on each piece of chicken. Bake uncovered for 35-40 minutes

Cooking

Instructions

Garlic and Cheddar Chicken

1. Thaw completely in refrigerator, or cook from frozen.
2. If thawed, preheat oven to 350^oF and bake uncovered for about 45-55 min. If frozen, preheat to 375^oF and bake about 1 1/2 hrs with the lid loosely covering the dish.
3. About halfway through the cooking time, start Gourmet Mushroom Risotto according to directions.

Serve with a fresh crisp salad.   REDUCE COOKING TIME BY  10-15 MINUTES FOR DOWNSIZED ORDER

Cooking

Instructions

1. Thaw completely in the refrigerator. Pre-heat oven to 350ºF.
2. Add bag of chicken, onion and garlic to a large skillet, sauté until chicken is cooked.
3. Add bag of spinach and cream to the pan and heat until cheese is melted. Set aside to cool slightly.
4. In a small sauce pan heat tomato sauce. Place about a half a cup of spinach and chicken mixture in each tortilla, roll and place seam side down in a 9×13 or (5×5) casserole dish.
5. Top with 1/3 of the tomato sauce (over the middle – leave edges dry and sprinkle cheese over top.
Bake uncovered for approx. 15-20 mins. until cheese is melted and tortillas begin to brown on edges. Warm remaining sauce and serve with enchiladas.

Cooking

Instructions

One-pan meal just pop in the oven!

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

Honey Hoisin Chicken
Thaw completely in refrigerator. Preheat grill or oven broiler.
(oil the grill rack first).
1. Begin cooking rice, so it is done with your meal.
2. Remove chicken from the bag and set on grill rack or on
a foil lined cookie sheet for your oven broiler.
Cook for 5 – 7 minutes per side.
3. Skewer veggies, Brush olive oil over all veggies and put under
broiler or on grill after the chicken has been on grill a few minutes.
Veggies will cook with. 5 minutes (turn once or twice)
4. Pour the marinade off the chicken into a small saucepan.
Bring to a boil and simmer for at least 5 minutes. Set aside.
5. Slice the chicken and serve over rice with the cooked
marinade drizzled over top.

Cooking

Instructions

Honey Hoisin Chicken
Thaw completely in refrigerator. Preheat grill or oven broiler.
(oil the grill rack first).
1. Begin cooking rice, so it is done with your meal.
2. Remove chicken from the bag and set on grill rack or on
a foil lined cookie sheet for your oven broiler.
Cook for 5 – 7 minutes per side.
3. Skewer veggies, Brush olive oil over all veggies and put under
broiler or on grill after the chicken has been on grill a few minutes.
Veggies will cook with. 5 minutes (turn once or twice)
4. Pour the marinade off the chicken into a small saucepan.
Bring to a boil and simmer for at least 5 minutes. Set aside.
5. Slice the chicken and serve over rice with the cooked
marinade drizzled over top.

Cooking

Instructions

1. Thaw completely in the refrigerator.
2. Start Asian ginger peas according to directions on label.
3. Pre heat a large fry pan to medium, add 1 Tbsp oil, now add bag of chicken thighs and sauce.
4. Simmer on low until chicken is 74ºC (Firm and no longer pink) 30 to 45 min
5. Sprinkle with sesame seeds and serve over rice.

BBQ OPTION…cook on the BBQ and continue to baste with the sauce or heat sauce on stovetop to drizzle over BBQ’d chicken.

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

Orange Chicken…Asian Style!

Thaw completely in the fridge. Preheat the oven to 375°F.  Place contents of bag (get as much sauce out as possible) onto a foil-lined baking sheet with a rim.  Roast the chicken in the centre of the oven 33-35 minutes, basting with the sauce 2 or 3 times.   Then turn on the broiler for 2 – 3 minutes.  Prepare the rice according to the directions.  Serve the chicken over the rice with perhaps a side of broccoli for a healthy meal!

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

Slow Cooker Chicken Pot Pie

1. Thaw completely in the fridge.
2. Place butter, onion/garlic, vegetables and herbs in the slow cooker. Stir occasionally for 10-15 minutes.
3. Add chicken, broth and vegetables.
4. Cook 2-3 hrs on HIGH or 4-5 hours on LOW.
5. Whisk cream and cornstarch together. Add to slow cooker and cook an additional 30-45 minutes.
6. Preheat Oven to 375 degrees
7. Place Puff pastry  in oven according to directions

Ingredients: Chicken, onion, garlic, flour, peas, carrots, Rosemary, Thyme, cream

Cooking

Instructions

1. Thaw completely in refrigerator.
2. Preheat grill or oven broiler. (Oil the grill rack first).
3. Begin cooking your rice. Risotto will take 20-25 minutes to prepare so begin cooking risotto and after 10 minutes put chicken in oven.
4. Remove chicken from the bag, and set on a foil lined cookie sheet- bake for 10 – 15 mins at 350º and then put under broiler for 2 minutes. Chicken is done when the internal temperature reaches 77ºc.
5. Slice the chicken and serve alongside the Risotto.

Cooking

Instructions

1. Thaw completely in Fridge.
2. Start your rice according to directions.
3. Mix the cornstarch mixture with the chicken and toss to coat.
4. Heat a wok or frying pan over high heat.
5. Add the garlic/onion bag and then the chicken.
6. Stir until chicken is cooked (no longer pink) (approx.10-15 mins.)
7. Add the peppers, carrots, mushrooms, and broccoli. Stir 8-10 mins.
8. Add sauce.  Cook until it comes to a boil.
9. Add the almonds and serve immediately.

Cooking

Instructions

Thai Thigh Chicken

1. Thaw completely in the fridge.
2. Preheat the oven to 325°F.
3. On the stovetop over medium high heat, brown the chicken on both sides in a large skillet. Place in a medium casserole dish.
4. Add the onions and garlic to the skillet and cook over medium heat until tender.
5. Stir in the spice/peanut butter mix just until combined.
6. Now stir in the coconut milk and stir just until combined smoothly with the other ingredients.
7. Pour the mixture over the chicken, cover and cook 1 hour.

Just before serving the chicken, stir in the lime rind and juice.  Heat Naan Bread if desired.

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.