Cooking

Instructions

Cooking

Instructions

BAKED PEROGHY CASSEROLE
COOK FROM FROZEN
1. Preheat oven to 375°
2. Bake Covered for 40-45 minutes (DOWNSIZE : Bake
for 30-35 minutes)
3. Uncover and bake for another 30 minutes until cheese
is lightly browned. (DOWNSIZE 20-25 minutes)
4. Garnish with chopped green onions if you have them
on hand.
SERVE and ENJOY!

Cooking

Instructions

Instructions

Cooking

Instructions

Chocolate Chip Banana Bread!
1. Preheat oven to 350 degrees Butter and flour two
bread loaf pans (9.25” x 5.25”).
2. Transfer ingredients to prepared pans – half in each
pan. Sprinkle chocolate chips on top.
3. Bake for 55-65 minutes or until a toothpick inserted
into the centre comes out clean.
4. Let banana bread rest 10 minutes before
transferring to a wire rack to cool

Cooking

Instructions

Cooking

Instructions

Capelli with Prawns in Creamy Tomato Sauce

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.  Thaw prawns in a strainer under cold water. Start a pot of salted water to boil for your pasta. Partially dry prawns with paper towel.  Preheat a wide pan over med–high heat.  Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out, or cut bag right off if still frozen).  Once garlic heats, add prawns.  Cook just until they’re pink on all sides, 2-4 minutes.  Stir in vermouth /tomato mixture, scraping brown bits from bottom of pan, and heat just to a simmer.  Add the cream.  Heat until thickened slightly, 2 to 4 minutes.  Take sauce off heat.  Add pasta to boiling water, STIR until pasta moves freely.   Cook angel hair pasta about 3 minutes. Drain pasta.  Immediately mix some sauce with pasta to prevent clumping.  Serve the sauce over the pasta.

Cooking

Instructions

Sautéed Dijon Chicken with Peaches
1.Thaw completely in the fridge.
2. Preheat (medium) a large fry pan add 1 Tbsp vegetable oil. Begin rice according to directions.
3. Remove chicken from bag and pat dry with paper towel. Cook for 2-3 minutes on each side.
4. Add garlic & Rosemary and cook another 2-3 minutes.
5. Whisk peach juice, chicken broth & mustard with the cornstarch to make a sauce.
6. Stir in peaches and green onions – heat through.

7.  Serve over cooked rice. Voila dinner is served!

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

Cider-Braised Pork Loin Chops
1. Thaw completely 24 hrs in advance
2. Preheat oven and begin preparing your potatoes 30 minutes before beginning your porkchops
3. Heat a large skillet over high heat.
4. Spoon about a Tablespoon of liquid mixture (from the large bag) into pan; add the pork chops.  Cook 2-3 minutes per side.
Reduce heat to medium and add rest of the contents of the large bag – stirring gently to mix.

5. Cover and cook for 30-45 minutes until pork is tender.  Serve with a quick steam of broccoli for a great any-night-of-the-week meal.

Cooking

Instructions

1. Cook Directly from fridge or freezer

2. Preheat oven to 375F

3. Take off lid, and remove two ziploc bags and wax paper

4. Place the contents of the sugar/orange rind/cornstarch in a saucepan and add 1 cup water. Whisk until smooth. Bring to a boil and then lower heat to medium low and cook for 5-8 minutes until it begins to thicken slightly.

5. Pour over fruit, and then sprinkle with flour mixture.

6. Bake uncovered for 45-55 minutes until fruit is tender. Serve warm with whipped cream or icecream.

Cooking

Instructions

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Cooking

Instructions

Tuskinny (Tuscanny) Chicken

1. Thaw completely in refrigerator.
2. In a saucepan, begin boiling water for your pasta
3. In a deep skillet over medium heat, add 1 Tbsp of Olive oil, add chicken thighs – cooked until lightly browned (2-3 mins per side/ Remove from skillet.
4. Add onions and garlic to skillet, cook until they begin to soften, approx. 3 mins.
5. Add Veggies and herbs to skillet. Cook and stir until tender-crisp. Your water should be ready, add your penne!
6. Add pasta sauce and chickpeas to skillet. Bring mixture to a boil and then turn down to med-low. Return chicken to pan and simmer for 15-20 minutes.

Serve over pasta.  Sprinkle with grated parmesan cheese.