Cooking

Instructions

Preheat the oven to 375°F. Bake uncovered for 90 min. Let stand a few minutes before serving. Serve with a fresh fruit!

Cooking

Instructions

Cooking

Instructions

Cooking

Instructions

Baked Three Cheese Ziti

1. Thaw completely in refrigerator.
2. Preheat oven to 350^oF
3. Bake uncovered for 40-45 minutes, until cheese is lightly browned. (Downsized 30-35 minutes)

Serve with a romaine salad, a crusty baguette and a nice glass of Chianti.

Cooking

Instructions

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.

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

Classic Tortiere with Mushroom Wine Gravy
1. Thaw the contents of the Ziplock bags in the fridge.
2. Place the contents of the bag with the meat in a large frying pan and
warm the meat through over medium heat.
3. Add 2/3 (FS) or 1/3 (DS) cup of water, stir until most of the liquid is
absorbed but the mixture is still moist.
4. Add the mashed potatoes to meat and mix well.
5. Take pie shells out of freezer and divide the mixture evenly into two
pastry shells (FS) or 1 shell (DS). Cover with the two other pastry
shells or 1 shell (DS) and seal the edges. Cut slashes in the top crust to
release the steam. Bake at 425°F for 15 minutes. Reduce the heat to
350°F and bake 30 minutes or until well browned.
6. In a sauté pan, fry the contents of the bag of mushrooms, onions and
butter for 10 min. Remove them to a plate.
7. Melt the contents of the bag of butter and flour in the pan, stirring.
Add a few tablespoons of the beef broth/white wine mixture at a time,
ensuring it mixes smoothly. Slowly add the rest of the broth and mix
well. Bring to a boil until the mixture thickens. Add the mushrooms
and onions back into the sauce and serve warm with the tortiere.

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

Raspberry Chipotle Pork Tenderloin
1. Thaw completely in refrigerator.
2. Place 2 Tbsp olive oil in sauce pan.
3. Heat on medium, add tenderloin and sear on both
sides.
4. Place tenderloin in an ovenproof dish and pour
raspberry sauce over.
5. Cook uncovered at 350 ºF for 40 minutes or until
done and internal temp reaches 165ºF.
Once done, let tenderloin sit 10 minutes, then serve. To grill –
grill on medium-high heat covered for 15-25 minutes turning
often. Heat sauce in saucepan and serve over pork.