Cooking Instructions


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

 

(3-4 quart crockpot or stovetop): If frozen, thaw beef in fridge but keep Yorkshire Pudding frozen. Crockpot: Empty beef into crockpot. Cover. Cook on Low 7-8 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 & simmer 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 approx. 4 min. Suggested Sides: Our Southwest Buttered Corn.


Cajun-Crusted Haddock with Pineapple Salsa (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Empty cornmeal onto a plate & stir. In a large frypan, heat 1-2 Tbsp. oil (enough so that the pan is nicely coated) over medium-high heat. Drain & discard liquid from fish & pat dry with paper towel. Dip fish in cornmeal, coating both sides; discard excess cornmeal. Cook fish about 3 min/side, or until it flakes easily with a fork (internal temp 158F/70C). Serve over rice, with a dollop of pineapple salsa. *Best cooked within 24 hours of defrosting.


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 fridge. 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.


Cheesy Panko-Crusted Chicken Breasts (oven)

 

(oven): Thaw completely in fridge. Heat oven to 375F/190C. Empty bag of panko & cheese onto a plate & stir. Generously coat a rimmed cookie tray with non-stick spray. Press chicken into panko & cheese, coating well. 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)

 

Florentine (stovetop): If frozen, thaw in fridge. Cook pasta (included). 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(s) 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 Tortilla Soup (stovetop)

 

(stovetop): IF frozen, thaw completely in fridge. Empty soup bag into a pot. Add 5 c. water (Split Orders add 2 1/2 c. water). Cover and bring to a boil over high heat. Stir in chicken and tortilla strips. Cover, reduce heat, and simmer 15 min, stirring occasionally, until chicken is cooked through, adding a little water if necessary. Season with salt and pepper if desired. Ladle soup into bowls and garnish with shredded cheese, diced avocado, or sour cream. Serve with our Crispy Ciabatta Rolls.


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.


Chili-Crusted Flat Irons (grill)

 

(grill): Thaw completely in fridge. Clean and oil grates. Heat grill to medium-high. Remove Flat Irons from bag & discard marinade. Grill, covered, 6-8 min. per side, OR to desired doneness. Over-cooking will result in tough meat. Remove from heat and let rest 10 min. before slicing thinly across the grain. Suggested sides: Our Crispy Ciabatta Rolls, corn on the cob.


Chinese Take-Out Sesame Beef & Noodles (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook egg noodles in boiling water (Split Orders, cook 3 c. egg noodles). Meanwhile, in a frypan, brown beef over medium heat. Drain excess fat. Stir in peas/seasonings and cook, stirring, until heated through. Serve over noodles. Suggested Sides: Shredded cabbage tossed with mandarin orange segments and an Asian-style salad dressing.


Cinnamon-Grilled Chicken Thighs with Summertime Salsa (grill)

 

(grill): Thaw completely in fridge. Oil and clean racks. Heat grill to medium. Remove chicken from marinade & discard marinade. Grill 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.


Citrus Tilapia (oven)

 

(oven): Thaw in fridge. Discard any liquid in fish bag. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Massage bag of sauce then pour over fish. Let stand 15 min. Heat broiler. Broil 10 cm from heat source, 8-9 min. Carefully flip fish & cook about 4 min. (internal temp. 150F/70C). Drizzle with sauce and serve over cooked rice (included). Suggested Sides: Steamed broccoli.


Classic Crockpot Lasagna (crockpot)

 

Lasagna (3-4 quart crockpot): IF frozen, thaw in fridge. 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 fridge. Heat oven to 450F/230C. Empty coconut onto a plate and stir. Dip chicken 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), turning once. Serve with dipping sauce (included). Suggested Sides: Our Creamy Peas n Orzo.


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.


Coffee-Crusted Chicken Breasts with Cranberry Sauce (oven or grill)

 

(oven or grill): Thaw completely in fridge. Heat oven to 375F/190C. Place on foil-lined, rimmed baking tray. Bake until cooked through, about 25-30 min. (internal temp. 165F/74C). Can also be grilled, about 7-8 min. per side OR until done. Enjoy with a dollop of cranberry sauce (included). Suggested Sides: Our Sweet Potato Fries.


Cornmeal-Crusted Haddock with Fresh Pineapple Salsa (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Empty cornmeal onto a plate & stir. In a large frypan, heat 1-2 Tbsp. oil (enough so that the pan is nicely coated) over medium-high heat. Drain & discard liquid from fish & pat dry with paper towel. Dip fish in cornmeal, coating both sides; discard excess cornmeal. Cook fish about 3 min/side, or until fish flakes easily with a fork (internal temp 158F/70C). Serve over rice, with a dollop of pineapple salsa. *Best cooked within 24 hours of defrosting.


Cosmopolitan Black Bean Quesadillas (stovetop or oven)

 

stovetop or oven): Thaw completely in fridge. Remove foil. Cook on greased frypan over medium heat, 4-6 min. per side OR until golden and cheese melts. Can also be baked on a foil-lined baking sheet at 350F/175C for about 15 min. Top with salsa, guacamole, or sour cream, if desired. Suggested Sides: A SupperWorks Salad!


Cranberry Chicken Pot (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty chicken into crockpot. Cover and cook on Low 6-7 hours. Stovetop: Empty chicken into frypan or pot. Add 1/2 c. water (Split Orders, add 1/4 c. water). Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer gently approx. 1 1/2 hours, stirring occasionally; add water if necessary. Both: Skim off visible fat. Serve over hot, cooked rice (included). Suggested Sides: Try a SupperWorks Salad!


Cranberry Chicken with Apples (oven)

 

(oven): Thaw completely in fridge. Heat 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 & cover tightly with 2 layers of foil before baking). Suggested Sides: Asparagus, Our 7-Grain Goodness. From frozen: Preheat oven to 350F/175C. Bake, covered, 90 min. OR until done (internal temp. 165F/74C). Baste occasionally with pan juices during cooking.


Cranberry-Camembert Chicken Burgers (grill or stovetop)

 

(grill or stovetop): Thaw completely in fridge. Empty cranberries into a saucepan. Cook at medium-high until berries are soft and most of liquid is absorbed, approx. 8-10 min. Sprinkle burgers with salt & pepper. Make sure cheese is completely encased. Grill: Clean & oil grates. Heat grill to medium. Spray both sides of each burger with non-stick spray. Grill 6-7 min/side, turning once (internal temp. 165F/74C). Stovetop: Coat a frypan with non-stick spray. Cook at medium heat 9-11 min/side OR until done. Both: Serve on toasted whole wheat buns (included) topped with a dollop of cranberry sauce. Suggested Sides: A SupperWorks Salad!


Creamy Tex-Mex Chicken Pot (3-4 quart crockpot)

 

(3-4 quart crockpot): Thaw completely in fridge. Empty chicken mixture into crockpot. Cover and cook on LOW, 7-8 hours. Lightly shred chicken using 2 forks Add cream cheese/cream and cook on HIGH, 15 min. or until creamy and slightly thickened. Suggested Sides: Avocado slices and a SupperWorks quick bread.


Creamy, Lemony, Dilly Chicken & Orzo (oven)

 

(oven): IF frozen, thaw in fridge. Heat oven to 400F/205C. Empty container(s) of condensed chicken stock into a medium saucepan (2 for FULL/1 for SPLIT). Add 4 1/2 c. water (SPLIT add 2 1/4 c. water). Bring to a boil. Coat a 9x13 casserole with non-stick spray (SPLIT use an 8x8 casserole). Empty chicken, orzo, and feta into casserole; stir. Pour hot broth into casserole; stir. Bake, uncovered, 35-40 min. (SPLIT 25-30 min). Stir. Orzo will be tender, liquid will be creamy. Sprinkle with parmesan. Let stand 5 min. while liquid is absorbed. Suggested Sides: Peas, a crisp chardonnay.


Crockpot Balsamic Beef Roast with Carrots (3-4-quart crockpot)

 

(3-4-quart crockpot): Thaw completely in fridge. Empty bag into crockpot. Add 2 c. water (Split Orders add 1 c. water). Cover & cook on Low approx. 7-8 hours for FULL orders or 6-7 hours for SPLIT orders OR until beef is tender and shreds easily between 2 forks. Serve lightly shredded beef with carrots and a drizzle of the cooking liquid. Suggested Sides: Our Asiago-Herb Mashed Potatoes.


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

 

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


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