Cooking Instructions


Garlic Lime Pork Tenderloin with Cranberry Salsa (grill or oven)

 

(oven or grill): Thaw completely in refrigerator. Preheat oven to 450F/230C. Discard marinade. Place pork on a foil-lined baking tray that has been coated with non-stick spray. Roast for 20-25 min OR to desired doneness (internal temp. 160F/71C). Tent with foil and let rest 5 min. before slicing thinly. Serve with Cranberry Salsa (included). May also be grilled at medium-high heat, for approx. 15-20 min, turning occasionally. Suggested Sides: Our Asian Stir-Fry Veggies.


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): Thaw completely in refrigerator. 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). Sugge)sted Sides: Our Southwest Buttered Corn.


Gnocchi with Garden Vegetables and Sundried Tomato Sauce (stovetop)

 

(stovetop): Leave gnocchi frozen. Thaw sauce in fridge. Heat 1 Tbsp. olive oil in a large frypan over medium heat. Add sauce. Bring to a boil. Reduce heat. Simmer, stirring occasionally, 10-12 min. Cook gnocchi in boiling, salted water, approx. 5-6 min. until gnocchi rise to the top of the water. Drain well. Gently toss gnocchi with veggie sauce. Top with fresh ground pepper and parmesan cheese, if desired. Suggested Sides: Our Crispy Ciabatta Rolls with Herbed Garlic Butter.


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 Feta Burgers (grill or stovetop)

 

(grill or stovetop): Thaw in fridge. Heat grill to medium-high. Clean and thoroughly coat grates with oil. Grill, covered, 6-8 min. per side OR until well done (internal temp. 165F/74C). Can also be cooked on a non-stick frypan over medium heat. Lightly toast hamburger buns (included), if desired. Top with tomato slices, Dijon mustard, and freshly-ground pepper. Suggested Sides: Our Sweet Potato Fries.


Greek Isle Pasta (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta (Split Orders, cook ½ of the pasta); drain but don’t rinse. Heat a large frypan over medium heat. Empty tomatoes into frypan. Cook, stirring, until tomatoes soften, 5-7 min. (Careful, tomatoes may spray hot juice). Stir in kalamata olives and cook 1 more min. Toss pasta with tomato mixture. Toss in feta, sprinkle with pepper and serve. Suggested Sides: Our Crispy Ciabatta Rolls with Herbed Garlic Butter, green salad.


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 Turkey Meatloaf (oven)

 

(oven): Thaw completely in fridge. Heat oven to 350F/175C. Bake, uncovered, 30-40 min, OR until cooked through (internal temp. 165F/74C). Let rest 5 min. before slicing. Suggested Sides: Check out our Summer Sides!


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