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.


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.


Cheddar and 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.


Chicken Florentine (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook pasta (included). (Split Orders, cook of the pasta). Heat 1-2 Tbsp. olive oil in a nonstick skillet over medium-high heat. Pour off and discard excess liquid in chicken bag. Cook chicken, stirring occasionally, 5 min. or lightly browned on all sides. Stir in sun-dried tomatoes, and cook, stirring, 2 min. Stir in container of chicken broth and 2 c. hot water (Split orders add 1 c. water). Reduce heat to low and simmer, uncovered, 5 min. Add spinach and cream cheese; stir until cream cheese is melted and chicken is cooked through (internal temp. 165F/74C), about 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 Tortilla Soup (stovetop)

 

(stovetop): Thaw completely in refrigerator. Empty soup bag into a large saucepan. 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 for 15 min. stirring occasionally until chicken is cooked through, adding a little more 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 warm rolls.


Chicken Wellington (oven)

 

(oven): Thaw completely in refrigerator. Heat oven to 375F/190C. Coat a rimmed cookie tray with non-stick spray. Remove foil and place Chicken 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 for 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.


Chickpeas in Curry Coconut Broth (3-4 quart crockpot or stovetop)

 

*DO NOT FREEZE CANS OF COCONUT MILK! (3-4 crockpot or stovetop): Thaw completely in refrigerator. Crockpot: Empty bag of chickpea mixture into crockpot. Stir in 2 cans of coconut milk (Split Orders stir in 1 can). Cover and cook on Low for 6-8 hours. Stir in cilantro. Stovetop: Empty chickpea mixture into pot. Stir in 2 cans of coconut milk (Split Orders stir in 1 can). Add 1 c. water (Split Orders add 1/2 c. water). Bring to a boil over medium heat. Reduce heat. Cover and simmer, stirring occasionally, approx. 2 hours, adding water if necessary. Stir in cilantro. Serve over rice (included).


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. Be careful not to over-cook. 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.


Chili-Crusted Tri Tip (grill or oven)

 

(grill or oven): Thaw completely in refrigerator. Clean and oil grates to prevent sticking. Remove Tri Tip from marinade, discarding marinade. Grill over medium heat, uncovered, approx. 10-15 min. per side, turning once. Over-cooking will result in tough meat. May also be oven-roasted on a rimmed baking tray at 425F/218C for approx. 30-40 min. Let rest 10 min. before slicing thinly against the grain and serving. Suggested sides: Garlic toast, baked beans, corn on the cob.


Cinnamon-Grilled Chicken Thighs with Summertime Salsa (grill)

 

(grill): Thaw completely in refrigerator. Preheat grill to medium. Oil and clean racks to prevent sticking. 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), crusty bread.


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 refrigerator. Empty salsa into a bowl; stir. Heat oven to 400F/205C. Thoroughly 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. Open bag of chicken. Place chicken into 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-Chili Sirloin Steak (grill)

 

(grill): Thaw completely in refrigerator. Place steak on a plate, blot dry with paper towel, and brush with a little oil. Shake container of seasoning. Rub approx. 2 tsp. seasoning into each steak, covering both sides. Let steak sit at room temp. while grill heats. Clean and oil grates. Preheat to medium-high. Grill, covered, 1 - 2 min/side. Remove from heat and let rest 5 min. Suggested Sides: Roast potatoes or microwave-baked potatoes, our Rosemary Focaccia.


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 Pot (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw completely in refrigerator. Crockpot: Empty chicken bag into crockpot. Cover and cook on Low for 6-7 hours. Stovetop: Empty chicken bag 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 for approx. 2 hours, stirring occasionally and adding water if necessary. Both: Skim off visible fat. Serve over hot, cooked rice (included). Suggested Sides: A steamed green vegetable, or a crisp, tossed salad.


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, roasted new potatoes.


Cranberry-Camembert Chicken Burgers (grill or stovetop)

 

(grill or stovetop): Thaw completely in refrigerator. Empty cranberries into a small 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, Lemony, Dilly Chicken & Orzo (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 400F/205C. Empty container of condensed chicken stock into a medium saucepan. Add 4 1/2 c. water (Split Orders add 2 1/4 c. water). Bring to a boil. Coat a 9x13 casserole with non-stick spray (Split Orders use an 8x8 casserole). Empty chicken, orzo, and feta into casserole; stir. Pour hot broth into casserole; stir. Bake, uncovered, approx. 35-40 min. (Split Orders, approx. 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 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, veggie mixture, 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. Sprinkle with additional raisins, if desired.


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