Cooking Instructions

Garlic and Herb Shrimp (stovetop)


(stovetop): Thaw in fridge or under cold running water. Cook rice (included). Meanwhile, heat a non-stick frypan over medium-high heat. Carefully empty shrimp mixture into hot frypan. Cook, stirring often, just until shrimp are pink, about 4 min. Add wine, stirring constantly, until heated, approx. 1 min. Serve immediately over hot rice. Suggested Sides: Our Warm Kale Krunch.

Ginger Beef ‘n Veggie Stir-Fry (stovetop)


(stovetop): IF frozen, thaw in fridge. Cook rice (included). In wok or skillet, heat 1-2 Tbsp. canola oil over med-high. Stir-fry beef 2-3 min, just until brown but still pink inside. Remove to a plate. Add veggies and 1/4 c. water (Split orders add 2 Tbsp. water). Cover and steam for 2 min. OR just until tender-crisp. Return meat to pan. Add sauce. Cook, stirring, until thickened, approx 2 min. Top with green onion and sesame seeds. Serve over rice. Suggested Sides: Steamed edamame.

Ginger-Lime Chicken Kebabs (grill)


(grill): Thaw in fridge. Clean & oil grates. Soak skewers in water while grill heats to medium. Pour marinade into a bowl. Thread approx. 5-6 chicken cubes onto each skewer; cubes should touch but not be “squished.” Brush with marinade. Grill, lid down, basting and turning frequently for 3 min. Stop basting & discard marinade. Continue grilling, lid down, turning occasionally, 6-8 min. OR until cooked through (internal temp. 165F/74C). Suggested Sides: Creamy Peas ‘n Orzo.

Glowing Goddess Quinoa-Veggie Wraps (Stovetop)


(Stovetop): IF frozen, thaw completely in fridge. Heat a non-stick frypan or skillet over medium heat. Remove foil. Place seam-side down. Press gently with a spatula to flatten slightly. Cook about 4-5 min/side or until heated through and wrap is nicely browned. Serve with a dollop of avocado (included). Suggested Sides: Our Southwest Buttered Corn.

Goat Cheese & Artichoke-Stuffed Chicken (oven)


(oven): Thaw completely in fridge. Heat oven to 400F/204C. Unwrap chicken (discarding any liquid in bag), place on a foil-lined baking tray coated with non-stick spray, and brush generously with seasoned oil. Bake in centre of oven, 30 min, OR until cooked through (internal temp. 165F/74C). Let rest 5 min. before serving. Suggested Sides: Our Creamy Peas & Orzo.

Gorgeous Greek Veggie Burgers with Tzatziki (stovetop)


(stovetop): Thaw completely in fridge. Cook Super Grains (included). Coat a frypan with non-stick spray or a little oil and heat to medium-high. Unwrap patties and cook 6-7 min/side or until nicely crispy and heated through. Serve over grains with a dollop of Tzatziki.

Greek Market Stew (3-4 quart crockpot or stovetop)


Thaw completely in fridge. 3-4 Quart Crockpot Empty stew bag into crockpot. Cover and cook on Low approx. 8-9 hours OR until beef is tender. Stovetop: Empty stew bag into pot or frypan. Add 1 c. water (Split Orders, add ½ c. water). Bring to a boil. Reduce heat, cover, and simmer approx. 2 hours; stir occasionally & add water, if necessary. Both: Serve over cooked rice or egg noodles. Top with crumbled feta (included).

Greek Salmon (oven)


(oven): Thaw completely in fridge Heat oven to 425F/218C. Cook, covered, approx. 20-25 min. OR until done and fish flakes easily with a fork (internal temp. 158F/70C). (SPLIT Orders, remove lid and cover with foil before baking). Season to taste with salt & pepper. Suggested Sides: Our Creamy Peas ‘n Orzo.

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