Cooking Instructions


Cabernet Beef with Yorkshire Pudding (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Keep Yorkshire Pudding Frozen. Crockpot: Thaw beef completely in fridge. Empty into crockpot. Cover. Cook on Low 8 hours OR until beef is tender. Stovetop: Empty into a pot. Add 1 c. water (Split orders add ˝ c. water). Bring to a boil over medium-high heat. Reduce heat. Cover and simmer gently, approx. 2 hours. Stir occasionally; add water if necessary. Skim off any excess fat before serving. Yorkshire Pudding: Cook from frozen. Bake at 400F/205C for approx. 4 min. Serve with Cabernet Beef. Suggested Sides: Green beans, tossed salad.


Cajun Basa (grill or oven)

 

oven or grill): Thaw completely in refrigerator. Cook rice (included). Oven: Broil on a foil-lined baking sheet 5-8 min/side, turning once OR until fish appears slightly charred (internal temp.158F/70C). Grill: Preheat grill to medium-high. Clean and oil grates. Grill (lid down) approx. 4 min/side. Delicious topped with tomato salsa. Suggested Sides: A mixed green salad. Best cooked within 24 hours of defrosting.


Caramel-Raisin French Toast (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 375F/190C. Bake, uncovered, approx. 30 min. OR until lightly browned (Split Orders, check for doneness after 20 min). Let stand on wire cooling rack for 10 min. before serving. Meanwhile, cook peameal bacon or veg.sausage in frypan until done. To serve, remove individual servings from pan with a wide spatula and invert onto serving plate. Serve with fresh fruit.


Caribbean Pork Tenderloin (grill or oven)

 

(grill or oven): Thaw completely in refrigerator. Grill: Preheat grill to medium-high. Grill, covered, turning occasionally, 20-25 min. (internal temp. 160F/71C). Oven: May also be roasted at 450F/230C for 20-25 min. on a foil-lined, rimmed cookie tray that has been coated with non-stick spray. Both: Tent loosely with foil and let rest for 5 min. Slice into medallions and serve. Suggested Sides: Fresh fruit salad, our Curried Cranberry-Raisin Rice.


Cheddar Bacon Mini-Meatloaves

 

(oven): Thaw completely in refrigerator. Preheat oven to 375F/190C. Line a rimmed baking sheet with foil and coat with non-stick spray. Unwrap mini meatloaves. Bake approx. 30 min. OR until done (internal temp. 165F/74C). Tent with foil and let rest 5 min. before serving. Serve with multi-grain rolls (included). Suggested Sides: A SupperWorks mashed potato casserole.


Cheddar-Jack's Black Bean & Brown Rice Wraps (oven or freezer-to-microwave)

 

Oven: Thaw completely in refrigerator. Leave wraps in foil. Bake at 350F/175C, about 20 min or until heated through. Stovetop: Thaw completely. Remove foil. Cook on greased frypan, medium heat, 4-6 min. per side OR until golden and cheese melts. Freezer-to-Microwave: Remove wraps from foil, wrap in paper towel. Microwave on 50% power for 2-3 min, rotating once. Microwave an additional 2-3 min on high, rotating once, until hot in centre. Suggested Sides: A crisp, green salad is all you need.


Cheesy Panko-Crusted Chicken Breasts (oven)

 

(oven): Thaw completely in refrigerator. Heat oven to 375F/190C. Empty bag of panko-cheese mixture onto a shallow dish & stir. Generously coat a rimmed cookie tray with non-stick spray. Dip chicken breasts in panko-cheese mixture, pressing lightly to help coating adhere. Bake approx. 25-30 min OR until cooked through (internal temp. 165F/74C) and cheese is nicely browned. Suggested Sides: Spinach salad, our Southwest Buttered Corn.


Chicken Florentine (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta (included). (Split Orders, cook ˝ of the pasta). Heat 1-2 Tbsp. olive oil in a nonstick pan over medium-high heat. Pour off & discard excess liquid in chicken bag. Lightly brown chicken, stirring occasionally, about 5 min. Stir in sun-dried tomatoes. Cook, stirring, 2 min. Stir in container of chicken broth & 2 c. hot water (Split orders add 1 c. water). Reduce heat. Simmer, uncovered, 5 min. Add spinach & cream cheese; stir until cream cheese melts & chicken is cooked through (internal temp. 165F/74C), 2-3 min. Serve over pasta. Suggested Sides: A green salad, our Rosemary Focaccia.


Chicken Marrakech (stovetop)

 

(stovetop): Thaw completely in refrigerator. Empty sauce bag into a saucepan. Add chicken and rice. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 20 min, stirring occasionally, until chicken is cooked through and rice is tender (internal temp. 165F/74C). If desired, season with salt and pepper. Garnish with lemon zest and/or sour cream. Serve with warm flatbread.


Chicken Wellington (oven)

 

(oven): Thaw completely in fridge. Heat oven to 375F/190C. Coat a rimmed cookie tray with non-stick spray. Remove foil and place Wellingtons on cookie tray. Whisk one egg in a small bowl. With your fingers or a pastry brush, coat the puff pastry with egg. Bake approx. 40 min, OR until golden brown (internal temp. 165F/74C). Suggested Sides: Fresh Brussels sprouts, steamed and tossed with butter and a squeeze of lemon. New potatoes roasted with olive oil, garlic, and rosemary.


Chicken with White Wine-Brandy Marinade (grill)

 

(grill): Thaw completely in refrigerator. Preheat grill to medium-high. Oil grates to prevent sticking. Remove chicken from marinade. Discard marinade. Place on grill and cook 5-7 min. per side or until browned on outside and juices run clear when pierced (internal temp.165F/74C). Slice on the diagonal and serve warm with buttered noodles and a SupperWorks salad.


Chile-Lime Shrimp with Chipotle Sauce (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook rice (included). Meanwhile, coat a skillet or frypan with nonstick spray and heat over medium heat. Add shrimp, bring to a simmer, and cook, stirring, approx. 5 min, OR just until shrimp turn pink. Remove shrimp with a slotted spoon and cover to keep warm. If desired, increase heat and continue cooking remaining liquid until somewhat thickened; spoon over cooked rice. Top each serving of shrimp with a dollop of Chipotle Sauce. Suggested Sides: Carrot and celery sticks, cherry tomatoes.


Cilantro-Lime Shrimp Saute (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook rice (included). Meanwhile, heat sauté pan or skillet over medium heat. Add shrimp and sauté about 3-4 min. OR just until shrimp begins to turn pink. Add flour and butter and stir until butter is melted and flour is incorporated. Add lime juice and broth. Stir and continue cooking over low heat until sauce is warm and slightly thickened. Serve over rice. Suggested Sides: A simple green salad, lightly-buttered corn.


Cinnamon-Grilled Chicken Thighs with Summertime Salsa (grill)

 

(grill): Thaw completely in refrigerator. Preheat grill to medium. Oil and clean racks. Remove chicken from marinade, discard excess marinade. Grill chicken 5-7 min. per side OR until done (Internal temp. 165F/74C). Stir salsa; serve with chicken. Suggested Sides: Grilled zucchini (cut lengthwise, brush with olive oil, sprinkle with salt, pepper, oregano), our Crispy Ciabatta Rolls with Herbed Garlic Butter.


Classic Crockpot Lasagna (crockpot)

 

(3-4 quart crockpot): Thaw completely in refrigerator. Coat crockpot with non-stick spray. Layer ingredients as follows: FULL ORDERS: 1/3 sauce; 3 noodles (break noodles to fit. Overlapping is OK); 1/2 ricotta; 1/3 sauce; 3 noodles; 1/2 ricotta; 1/3 sauce. Cover & cook on LOW 4-6 hours. SPLIT ORDERS: 1/2 sauce; 3 noodles (break noodles to fit. Overlapping is OK); ricotta; 1/2 sauce. Cover & cook on LOW 2 1/2-3 hours. BOTH: Before serving, turn off crockpot. Sprinkle with mozzarella/parmesan. Cover and let sit 10 min. Suggested Sides: Caesar Salad, our Crispy Ciabatta Rolls with Herbed Garlic Butter.


Coconut Chicken Tenders (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 450F/230C. Empty coconut mixture into a shallow dish and stir. Dip chicken tenders into coconut mixture and place on a cookie tray which is well-coated with non-stick cooking spray. Bake, uncovered, 20-25 min. OR until done (internal temp. 165 F/74C). Turn once during baking. Serve with dipping sauce (included). Suggested sides: Caesar salad.


Coconut-Coriander Shrimp (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook basmati rice (included). Drain and discard excess liquid from shrimp. Heat a skillet or frypan on medium-high. Stirfry onion mixture, approx. 3-4 min, until onion begins to brown. Reduce heat to medium-low. Stir in tomato mixture. Add 1/2 c. water (Split Orders add 1/4 c.). Simmer, covered, 5 min, stirring occasionally. Add shrimp. Cook, stirring, approx. 4-5 min, or just until shrimp turn pink. Stir in coconut milk. Serve over rice. Suggested Sides: Diced cucumber mixed with plain yogurt, dried mint, and a little salt. Basmati Rice: In medium saucepan, bring rice and water to a full boil. (Add a little butter and salt, if desired). Reduce heat and simmer, covered, until done, approx. 20-25 min. FULL ORDERS: Use entire contents of bag and add 3 c. water. SPLIT ORDERS: Use 3/4 c. rice and add 1 1/2 c. water.


Coconut-Crusted Chicken with Mango-Mint Salsa (oven)

 

(oven): Thaw completely in fridge. Empty salsa into a bowl; stir. Heat oven to 400F/205C. Coat foil-lined baking sheet with non-stick spray. Empty coconut into a shallow bowl; stir. Add 1 c. water (Split Orders add 1/2 c. water) to bag of flour and knead bag to mix well. Place chicken in bag of flour/water and massage to coat. Dip each piece of chicken in coconut, pressing to help coconut adhere. Bake 18-22 min. OR until cooked through (internal temp.165F/74C). Serve with salsa. Suggested Sides: Our Creamy Peas ‘n Orzo. Nut warning: Coconut.


Cosmopolitan Black Bean Quesadillas (stovetop or oven)

 

(stovetop or oven): Thaw completely in refrigerator. Remove foil. Cook on greased frypan or griddle over medium heat, 4-6 min. per side OR until golden and cheese is melted throughout. Can also be baked on a foil-lined baking sheet at 350F/175C for 10-15 min. Top with salsa, guacamole, or sour cream, if desired. Suggested Sides: Mixed green salad, fresh fruit.


Cranberry Chicken with Apples (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 350F/175C. Bake, covered, 45-50 min. OR until done (internal temp. 165F/74C). Baste twice with pan juices during cooking. (SPLIT ORDERS: Remove lid and cover tightly with 2 layers of foil before baking). Suggested Sides: Asparagus, Our 7-Grain Goodness.


Cranberry-Camembert Chicken Burgers (grill or stovetop)

 

(grill or stovetop): Thaw completely in refrigerator. Empty cranberries into a saucepan. Cook over medium-high heat until cranberries are soft and most of liquid is absorbed, approx. 8-10 min. Set aside. Lightly sprinkle burgers with salt and pepper. Double-check that cheese is completely encased. Grill: Clean and oil grates. Heat grill to medium. Spray grates and both sides of each burger with non-stick spray. Grill about 6-7 min/side, turning once (internal temp. 165F/74C). Stovetop: Coat a frypan or skillet with non-stick spray. Cook over medium heat about 9-11 min/side OR until done. Both: Serve on lightly toasted whole wheat hamburger buns (included) topped with a dollop of cranberry sauce. Suggested Sides: Our Baby Spinach Salad with Citrus-Kiwi Vinaigrette.


Creamy Herbed Chicken (stovetop)

 

(stovetop): Thaw completely in refrigerator. Lightly oil a medium frypan or skillet. Over medium heat, lightly brown chicken, 5 min. per side. Add bag of juice/seasonings. Reduce heat, cover and simmer gently for 15 min. OR until chicken is cooked through and most of the liquid has evaporated (internal temp. 165F/74C). Stir in evaporated milk. Simmer, uncovered, 1-3 min. or until sauce thickens. Suggested Sides: Our 7-Grain Goodness, buttered peas.


Crockpot Chicken Curry (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw completely in refrigerator. Peel potatoes and cut into smallish, bite-sized pieces. 3-4 Quart Crockpot: Place potatoes, veggie mixture, and chicken in crockpot. Stir. Cover and cook on Low 7-8 hours. Turn to High heat, quickly stir in coconut milk, cover, and cook 30 min. more. Stovetop: Place potatoes, veggies, and chicken in a pot. Add 1 c. water (Split Orders add 1/2 c. water). Bring to a boil. Cover, reduce heat, and simmer gently, stirring occasionally, approx. 1 hour. Add additional water, if necessary. Stir in coconut milk and return to a simmer before serving. Suggested Sides: Rice, a steamed green vegetable.


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