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.

Cooking

Instructions

Grilled Teriyaki Prawn Skewers
1. Thaw prawns and chicken completely in the fridge.
2. Start the rice according to the directions.
3. Soak the wooden skewers in cold water for at least 10 minutes. Drain the shrimp and wipe dry with paper towel.
4. Place prawns in marinade for 30 minutes. Thread the shrimp (or chicken), pineapple and red pepper alternatingly, on the skewers.

If BBQing: oil the grill rack and preheat the BBQ grill to high. Grill the kebabs, turning frequently and basting with the extra marinade until the shrimp are pink, about 4 minutes per side.

If under the oven broiler: Preheat the broiler. Spray the broiler pan with non stick cooking spray. Broil the kebabs about 5 inches from the heat, turning frequently and basting with the extra marinade, about 3 minutes per side or until the shrimp are pink and opaque. Serve over jasmine rice with any remaining teriyaki sauce.

Cooking

Instructions

Crusted Orange and Sage Pork Tenderloin
1. Thaw completely in the fridge. Preheat the oven to 375F.

2. Remove the tenderloins from the bag, saving the marinade. The orange juice in the marinade will give the pork a bluish colour before being cooked – don’t worry about this!

3. Dry the pork with paper towel. Spread the mustard evenly over the pork.

4. Spread the parsley/sage mixture on a sheet of wax paper and roll the tenderloins in the mixture until coated.

5. Place the pork on a greased wire rack on a baking sheet, or a greased broiling pan. Bake 19 – 22 minutes or until a meat thermometer inserted in the centre reads 155F. Start your rice cooking as per instructions. Use the reserved marinade as a portion of the liquid required to cook rice (not provided). Cut pork into 1 inch slices and serve with seasoned green beans (provided).

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.

Cooking

Instructions

Crusted Orange and Sage Pork Tenderloin
1. Thaw completely in the fridge. Preheat the oven to 375F.

2. Remove the tenderloins from the bag, saving the marinade. The orange juice in the marinade will give the pork a bluish colour before being cooked – don’t worry about this!

3. Dry the pork with paper towel. Spread the mustard evenly over the pork.

4. Spread the parsley/sage mixture on a sheet of wax paper and roll the tenderloins in the mixture until coated.

5. Place the pork on a greased wire rack on a baking sheet, or a greased broiling pan. Bake 19 – 22 minutes or until a meat thermometer inserted in the centre reads 155F. Start your rice cooking as per instructions. Use the reserved marinade as a portion of the liquid required to cook rice (not provided). Cut pork into 1 inch slices and serve with seasoned green beans (provided).

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 completely in refrigerator.
2. Pre-heat oven to 350°F.
3. Bake uncovered for 45 minutes or until the casserole is bubbling and the cheese is melted.

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.

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

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 the chicken completely in the fridge

2. Preheat grill to medium-high or BBQ

3. Place chicken on lightly oiled grill for 7-8 minutes per side

4. Place the pineapple rings on a top ledge or edge of the grill for the last 3-4 minutes of the chickens cooking time

5. Serve on buns and garnish with your faves.

Cooking

Instructions

Soon to be updated!

Cooking

Instructions

Maple Chicken and Ribs Marinate for 24 hrs before freezing

1. Thaw completely in the refrigerator.

2. Preheat the oven to 400°F. Pour the contents of the bag into a large roasting pan.

3. Place the roaster, uncovered, in the oven for about 1 hour and 15 minutes, stirring every 15-20 minutes.

4. Prepare your veggie side w/ 15 min. remaining cooking time for meat

5. Let meat rest for 5 – 10 minutes after removing from oven.

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

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

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

Thai Peanut Chicken Wraps
1. Thaw everything completely in refrigerator.
2. Start rice according to directions.
3. Heat large frypan to medium high heat. Add
chicken and fry for approximately 7 mins or until
chicken is no longer pink.
4. Now add onion and carrot mixture cook for another
5-7 mins or until onions are opaque.
5. Heat peanut butter mixture in a saucepan.
6. Place about 1/3 cup cooked warm rice on center of
each tortilla.
7. Top tortilla with about 1 cup chicken-vegetable mixture. Drizzle with 2 or 3 Tbsp peanut butter sauce. Fold ends in and roll up. Enjoy!