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

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

1. Rinse shrimp in lukewarm water, pull off tails. pat dry.
2. Pour spice mixture in a large bowl. Add the shrimp to the
spices and toss to coat evenly. Set aside.
3. Melt the butter over medium heat in a 12-inch skillet. Add
the garlic and cook, stirring with a wooden spoon, for one
minute. Do not brown.
4. Add the shrimp and continue cooking over medium heat,
stirring frequently, until the shrimp are almost cooked but
still opaque in spots, 3-4 minutes.
5. Add the Worcestershire sauce, lemon juice and water and
cook until shrimp are done, 1-2 minutes more.
6. Scatter scallions over top and serve over jasmine rice

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

Thaw everything but the shrimp completely in the refrigerator.  When ready to cook, place frozen shrimp under cold running water for 10 minutes.  Bring a large pot of water to boil and cook pasta until al dente.  Heat a skillet over high heat.  Add the shrimp, aspeargus and marinade and cook until the shrimp turn pink, about 5 minutes.  Drain pasta and place on a platter, pour shrimp and marinade over top and serve

Cooking

Instructions

Rosemary Mushroom Pork Medallions

1. Thaw completely in refrigerator.
2. Start your rice according to directions.
3. Preheat skillet to medium-high with 1 Tbsp oil.
4. Add pork medallions to flour mixture, shake until coated. Place pork into pan and sauté for 3 to 5 mins per side (DO NOT OVERCOOK) Remove to a plate.
5. Heat another Tbsp oil and add mushrooms; cook 5 mins.
6. Pour in broth and bring to a boil. Return pork to skillet; cook 3-5 mins.

Turn off heat and mix in the sour cream and rosemary. Serve with a side of DFC Super Seasoned Green Beans. Delicicious