Cooking Instructions


Lemon Rosemary Chicken (grill or oven)

 

(grill or oven): Thaw completely in fridge. Grill: Heat grill to medium. Clean and oil grates. Melt butter in a small saucepan over medium-low heat. Simmer 5 min. whisking occasionally; reserve 3 Tbsp. for serving (1 ˝ Tbsp. for Split Orders). Remove chicken from marinade & discard marinade. Grill chicken, covered, 3 min. Uncover and grill, basting with butter from pot, 5-6 min. per side, OR until done (internal temp. 165F/74C). Stop basting during last 5 min. of cooking. Oven: Spray pan. Broil 3-4 inches from heat for 5-7 min. per side, OR until done, basting after the first 2 min. To Serve: Brush with reserved butter. Suggested Sides: Our Rosemary Focaccia, corn.


Lemon-Pepper Chicken Fingers (oven)

 

(oven): Thaw completely in fridge. Heat oven to 400F/205C. Thoroughly coat a rimmed cookie sheet with non-stick spray. Empty panko into a shallow bowl and stir. Remove chicken from marinade & dip into panko to coat lightly. Discard excess panko. Spray chicken lightly with non-stick spray. Bake approx. 10 min. per side OR until lightly browned (internal temp. 165F/74C). Dip in lite mayo (included). Suggested Sides: Our Creamy Peas & Orzo.


Lemon-Rosemary Chicken Tenders with Cranberry Dipping Sauce (oven)

 

(oven): Thaw in fridge. Heat oven to 375F/190C. Coat a rimmed cookie sheet with non-stick spray. Empty crumbs onto a plate; stir well. Dip chicken in crumbs. Mist chicken with non-stick spray. Bake 15-20 min. or until cooked through (internal temp. 165F/74C). To crisp, broil 1 min. Warm dipping sauce (included) in a small pot or in microwave. Suggested Sides: Our Creamy Peas ‘n Orzo.


Lemonade Grilled Chicken (grill)

 

(grill): Thaw completely in fridge. Heat grill to medium-high. Clean and oil grates. Remove chicken from marinade & discard excess marinade. Empty sauce into a bowl. Grill approx. 5-7 min. per side, covered OR until cooked through (internal temp.165F/74C). Baste generously with sauce, but stop during the last 5 min. of grilling. Suggested Sides: Our Best Ever Crunchy Coleslaw.


Light & Lovely Shrimp and Mushroom Rotini (stovetop)

 

(stovetop): Thaw completely in fridge. Cook & drain pasta (included). (Split Orders, cook ˝ of the pasta). Heat frypan or skillet over medium-high. Sauté mushrooms until most of the liquid evaporates, 2-3 min. Reduce heat to medium. Add shrimp (discard excess liquid in bag). Cook about 2 min, until shrimp begin to turn pink; stir in sauce. Simmer & stir approx. 2 min, until sauce is hot and slightly thickened. Toss with pasta. Cover and let sit 5 min. Top with fresh-ground pepper. Suggested Sides: Salad and our Rosemary Focaccia.


Lorna's Family Reunion Crockpot Chicken: (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw in fridge. Crockpot: Empty bag into crockpot. Stir & cover. Cook on Low 6-8 hours. Stovetop: Empty bag into a pot. Add 1/2 c. water (Split Orders, add 1/4 c. water). Bring to a boil over medium-high heat. Reduce heat. Cover & simmer approx. 1 1/2 hours; stir occasionally & add water if necessary. Both: Before serving, skim off surface fat and season with salt & pepper. Cook rice (included). Open container of cornstarch; stir in 1-2 Tbsp. water. Stir into chicken to thicken. Shred chicken using 2 forks. Serve over rice.


Lychee Curry Chicken (stovetop)

 

(stovetop): Thaw completely in refrigerator. Heat 1 Tbsp. canola oil in a frypan over medium heat. Brown chicken, 4 min per side. Reduce heat to medium-low and pour in lychee juice (reserve fruit for later). Cover and simmer approx. 7-8 min. OR until done (internal temp. 165F/74C) and juicesauce is slightly thickened. Remove from heat and stir in lychee fruit. Cut chicken into slices and serve. Drizzle with any remaining sauce. Suggested Sides: Our Curried Cranberry-Raisin Rice, boiled edamame. *Nut warning (curry paste)


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