Cooking

Instructions

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.

Cooking

Instructions

Cooking

Instructions

Cooking

Instructions

1. Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
2. Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.*
3. Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
4. Squeeze fresh lime juice over the top to serve alongside fluffy Jasmine Rice

Cooking

Instructions

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

1. Thaw in refrigerator (veggie bag of cabbage can remain frozen)
2. Prepare noodles: Add to boiling water for 2-3 minutes
3. Heat 1 TBSP oil in a wok or large and deep non-stick skillet over moderately high heat.
4. Add chicken (working to leave a little space between pieces so they’ll brown) and cook 3 – 4 minutes, turn and continue to cook until cooked through, about 2 – 3 minutes longer. Transfer to a plate or sheet of foil.
5. Reduce heat slightly add 1 Tbsp oil in skillet, add vegetables, garlic and ginger saute 3 minutes until all are crisp tender
6. Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.

Cooking

Instructions

Cooking

Instructions

Lemon Dill Vodka Salmon

1. Thaw completely in refrigerator.
2. Start large pot of water to boil, for pasta.
3. Line a cookie sheet with foil.  Preheat oven broiler to medium high.  Set salmon on foil.  Grill/broil for 4-5 minutes, and then turn fillets and grill/broil for another 4-5
4. While salmon is grilling, and pasta is boiling, bring cream mixture in a saucepan to a boil. Add parmesan cheese and dill.
5. When salmon is done, flake and add to cream mixture. In a large bowl, place drain pasta and pour cream and salmon mixture over top.  Serve with crusty bread and a mescaline salad drizzled with olive oil and lemon.

Cooking

Instructions

Lemon Dill Vodka Salmon

1. Thaw completely in refrigerator.
2. Start large pot of water to boil, for pasta.
3. Line a cookie sheet with foil.  Preheat oven broiler to medium high.  Set salmon on foil.  Grill/broil for 4-5 minutes, and then turn fillets and grill/broil for another 4-5
4. While salmon is grilling, and pasta is boiling, bring cream mixture in a saucepan to a boil. Add parmesan cheese and dill.
5. When salmon is done, flake and add to cream mixture. In a large bowl, place drain pasta and pour cream and salmon mixture over top.  Serve with crusty bread and a mescaline salad drizzled with olive oil and lemon.

Cooking

Instructions

Please check back, will be added soon

Cooking

Instructions

Salmon & Asparagus with lemon herb butter
1. Thaw completely in refrigerator. Soften butter mash in a small bowl
2. Line a cookie sheet with foil.
3. Preheat oven broiler to 450 degrees with oven rack in top third of the oven.
4. Set salmon on foil. Arrange asparagus around salmon and drizzle 1 TBSP Olive oil on to salmon & Asparagus – roll asparagus lightly to coat the oil. Sprinkle Salmon and Asparagus with a pinch of salt & pepper.
5. Spoon and spread butter mixture over salmon and dot asparagus with butter. Scatter with slices of lemon if you have some.
6. Bake for 10-12 mins, broil for 2-3 to give salmon a golden glow

Cooking

Instructions

Orange Chili Pork Stir-Fry

1. Thaw completely in refrigerator.
2. Begin Rice then In a large skillet or wok, heat about 1 Tbsp of oil over medium-high heat. Stir fry pork until browned and just a hint of pink remains inside. Using a slotted spoon transfer to a plate and keep warm.
3. Add vegetables to oil remaining in pan. Cover and steam for about 4 minutes.  Add garlic and ginger to center of vegetables in pan, stir fry for a few seconds.

4. Return pork to pan.  Add orange sauce and bring to a boil.  Then reduce the heat and let it simmer gently for another minute.

Serve over your cooked rice!

Cooking

Instructions

Pan Seared Salmon with Creamy Garlic Dijon

1. Preheat non stick skillet – med-high heat, add olive oil
2. Pat dry salmon, season with salt & pepper
3. Place in skillet, let sear until golden brown about 3-4 mins, flip and cook to desired doneness 2-3 minutes
4. Whisk cornstarch with 1 TBSP of cream, then add the rest of the cream -mix, add mustard & honey, mix together. Now mix chicken broth with warm water 1/2c Downsize or 1 cup Fullsize
5. Transfer salmon to foil on a plate -tent the foil around the salmon
6. Add garlic to skillet (adding a bit of oil if needed),saute for 20 secs, add chicken broth. Let simmer until reduced by 2/3.
   Whisk cream sauce once more, add to pan, simmer while stirring, add fresh dill.
   Remove from heat, add salmon, serve warm

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.

OPTION can cook on a cedar plank on the BBQ
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

1. Thaw completely in the fridge.
2. Preheat oven to 350ºF.
3. Place salmon in an oven safe dish and bake for aprox. 15-20 mins  and it flakes easy.
4. Start rice according to directions.
5. Place the contents of the coconut milk and cream bag in a medium sauce pan , heat until boiling until slightly thickened.

Serve over salmon. Enjoy!

Cooking

Instructions

1. Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
2. Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.*
3. Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
4. Squeeze fresh lime juice over the top to serve alongside fluffy Jasmine Rice