Cooking Instructions


Caramel-Raisin French Toast (oven)

 

(oven): Thaw completely in fridge. 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 a wire 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 fridge. Grill: Heat grill to medium-high. Grill, covered, turning occasionally, 20-25 min. (internal temp. 160F/71C). Oven: Or, roast 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 & let rest 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.


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 Burritos with Chipotle-Citrus Aoli (stovetop)

 

(stovetop): Thaw completely in fridge. Spray a frypan with non-stick spray and heat to medium. Unwrap desired number of burritos & flatten slightly. Cook until golden and cheese is melted, about 3-5 min. per side. Suggested Sides: Caesar salad, melon chunks.


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(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 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 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.


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 fridge. Crockpot: Empty chickpea mixture into crockpot. Stir in 2 cans of coconut milk (Split Orders stir in 1 can). Cover and cook on Low 6-8 hours. (Split Orders cook about 6 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. 1 ˝ - 2 hours, adding water if necessary. Stir in cilantro. Serve over rice (included). Suggested Sides: Our Warm Kale Krunch. RICE for Chickpeas in Curry Coconut Broth (stovetop): FULL ORDERS: Use 4 c. water. SPLIT ORDERS: Use 2 c. water. Bring water to a vigorous boil. Add rice. Cover saucepan. Cook, covered, over very low heat. Cook White Rice for 12 min, cook Brown Rice for 25 min OR until water is absorbed. Remove from heat and allow to stand, covered, for 3 to 5 min. Fluff with a fork before serving. For firmer rice, reduce water and cooking time. For softer rice, increase water and cooking time.


Chili-Crusted Flat Irons (grill or oven)

 

(grill or oven): 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.


Chocolate-Orange Breakfast Bake (oven)

 

(oven): Thaw completely in fridge. Heat oven to 375F/190C. Bake, uncovered, 25-30 min. OR until lightly browned. Cool for 10 min. before serving. Meanwhile, cook bacon/veg. sausages in frypan until done. Empty orange syrup into a saucepan & bring to a boil over medium heat; reduce heat & simmer 5-7 min. stirring occasionally. Remove individual servings and top with hot orange syrup. Suggested Sides: Icy cold milk, hot cappuccino, fresh fruit.


Cilantro-Lime Shrimp Saute (stovetop)

 

(stovetop): Thaw in fridge. 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 & butter. Stir until butter melts and flour is incorporated. Add lime juice and broth. Stir and cook 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 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.


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.


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 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. 1 1/2 hours, stirring occasionally and adding 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. Set aside. Sprinkle burgers with salt & pepper. Make sure that 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: Our Baby Spinach Salad with Citrus-Kiwi Vinaigrette.


Creamy Herbed Chicken (stovetop)

 

(stovetop): Thaw completely in fridge. 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 very gently 15 min. OR until chicken is cooked through and most of the liquid has evaporated (internal temp. 165F/74C). Reduce heat. Stir in evaporated milk. Heat and stir briefly, until sauce thickens slightly. Suggested Sides: Our 7-Grain Goodness, buttered peas.


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): 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 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 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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