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 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 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 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 is all you need.


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 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.


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.


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

 

*DO NOT FREEZE CANS OF COCONUT MILK! Chickpeas in Curry Coconut Broth (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). 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.


Chile-Lime Shrimp with Chipotle Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Coat a frypan with nonstick spray and heat to medium. Add shrimp, bring to a simmer, and cook, stirring, approx. 5 min, OR just until shrimp turn pink. Remove shrimp with a slotted spoon; cover to keep warm. Increase heat and cook remaining liquid until somewhat reduced; spoon over cooked rice. Top shrimp with a dollop of Chipotle Sauce. Suggested Sides: A SupperWorks salad.


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 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-Grilled Salmon (grill)

 

(grill): Thaw completely in fridge. Heat grill to medium-high. Ensure that grill is clean and well-oiled. While grill is heating pour marinade bag (the one without green onions) over salmon in a dish. Marinate 10-15 min., turning once. Place salmon on grill. Drizzle 2/3 of marinade from dish over salmon, & discard the rest. Grill, covered, about 3 min. Slide spatula carefully under salmon & turn over. Grill 2-3 min. more, OR just until done (internal temp. 158F/70C); fish will flake easily with a fork. Serve with green onion/lime sauce. Suggested Sides: A summery salad with citrus vinaigrette.


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.


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-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 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.


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, 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.


home | about us | terms and conditions | privacy | contact us | feedback

Copyright 2008 Avalanche Foods Inc. - Licensed to SupperWorks



Shopping cart  Shopping cart  (0 entrées in cart)
Savvymom.ca aproved