Cooking Instructions


Apple Maple-Glazed Chicken (stovetop)

 

(stovetop): Thaw completely in fridge. Heat 1-2 Tbsp. olive oil in a frypan over medium-high heat. Remove chicken from bag (discard any excess liquid from chicken bag) and sprinkle with salt. Brown chicken, about 5 min. Turn chicken over. Add apples & shallots. Cook 5 min, stirring apples & shallots occasionally, until chicken is cooked through (internal temp. 165F/74C). Pour broth mixture over the chicken. Cook 1-2 min, just until reduced by about 3/4. Suggested Sides: Our 7-Grain Goodness.


Argentinian FlatIrons with Chimichurri Marinade (grill)

 

(grill): Thaw in fridge. Heat grill to medium-high. Clean and oil grates. Remove steak from marinade & discard marinade. Grill, covered, 6-8 min. per side, OR to desired doneness. Over-cooking will result in tough meat. Remove from heat, tent loosely with foil, and let rest 10 min. Slice thinly across the grain. Suggested Sides: Vine-ripened tomatoes, our Baby Spinach Salad with White Balsamic, Lemon & Basil Vinaigrette.


Asian Beef Wraps (stovetop)

 

(stovetop): Thaw completely in fridge. Preheat a frypan over medium heat. Brown beef & onion, stirring often. Drain excess fat. Stir in cabbage. Cover and cook 3 min. Uncover and stir in sauce. Cook just until heated through. Meanwhile, heat tortillas in microwave until warm and pliable, about 30 seconds. Place a heap of beef mixture evenly onto centre of each tortilla and wrap, burrito style. Serve immediately. Suggested Sides: Steamed broccoli.


Aunt Bea's Beef Stew (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty beef & veggies into crockpot. Cover & cook on low approx. 8-9 hours OR until beef is tender. Stovetop: Empty bags into a pot. Add 1/2 cup water (Split orders, add 1/4 c. water). Bring to a boil. Reduce heat & simmer. Stir occasionally & add water if necessary, approx. 2 hours, OR until beef is tender. Suggested Sides: A SupperWorks quick bread. Nice with a dollop of sour cream.


Avocado-Spinach Turkey Burgers (grill or stovetop)

 

(grill or stovetop): Thaw completely in fridge. Oil grates and heat grill to medium. Cook until browned, 7-8 min/side min. Flip burger and cook 5-8 min. OR until cooked through (internal temp.165F/74C). Can also be cooked in a frypan, with 1-2 Tbsp. of oil, over medium heat. Top with a dollop of avocado puree (included). Suggested Sides: Our Best Ever Crunchy Coleslaw!


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