Cooking Instructions


Pan-Seared Basa with Tomato Cream Sauce (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook rice (included). Heat a non-stick frypan on medium-high for 3 min. Discarding excess liquid, place fish in hot pan. Sear on both sides for 3 min. Carefully pour the Tomato Cream Sauce over the fillets and reduce heat. Cover and simmer gently, 6-8 min. OR until done (internal temp. 158F/70C). Serve with hot rice. Suggested Sides: Our Warm Kale Krunch. *For best results, use within 24 hours of defrosting.


Pan-Seared Haddock with Remoulade Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Discard excess liquid from fish bag. Dry fish with paper towel. Wearing plastic gloves (included), stir spice mixture (the reddish one) and rub all over each piece of fish. Heat some canola oil in a large frypan over medium-high heat. Cook fish about 2 min, carefully turn over, and cook another 2 min. OR until done and fish flakes easily with a fork (internal temp.158F/70C). Serve with rice and a dollop of Remoulade Sauce. Suggested Sides: Our Creamy Peas & Orzo.


Panko Crusted Chicken Tenders (oven)

 

(oven): IF frozen, thaw in fridge. Heat oven to 400F/205C. Thoroughly coat a baking sheet with non-stick spray. Empty panko into a shallow bowl and stir. Using a fork, remove chicken from marinade, then dip into panko and coat completely. Discard excess marinade. Place chicken on a rimmed cookie sheet and bake approx. 8-10 min. per side OR until done (internal temp. 165F/74C). Serve with plum sauce (included). Nice with our Sweet Potato Fries.


Parmesan Chicken Fingers (oven)

 

(oven): Thaw completely in fridge. Heat oven to 450F/230C. Massage bag of chicken to redistribute marinade. Empty crumbs onto a plate and stir. Dip chicken in crumbs, coating completely. Place chicken on a foil-lined baking tray that has been well-coated with non-stick spray. Bake in centre of oven, approx.15 min. (OR until cooked through), turning halfway through. Suggested Sides: Our Sweet Potato Fries.


Pasta with Bocconcini and Fresh Tomato Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Bring a large pot of salted water to a boil. Cook pasta to desired doneness. Drain. Meanwhile, heat a large frypan over medium-high. Saute tomato mixture, stirring often, until the tomatoes soften and begin to break down, 7-10 min. (careful-tomatoes may spray hot juice). Stir in basil/garlic. Cook, stirring, 1 ½-2 min. Pour over pasta and stir. Top with bocconcini cheese and sprinkle with parmesan. Serve hot, at room temp, or chilled. Suggested Sides: Our Baby Greens Salad.


Pasta with Goat Cheese & Turkey Marinara (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta in boiling, salted water, to desired doneness (Split Orders cook 1/2 of the pasta). Drain pasta but do not rinse. Heat a little oil in a frypan or skillet over medium heat and add turkey. Brown turkey, stirring often. Stir in sauce and 1/2 c. water (Split orders add only 1/4 c. water) and cook until cheese melts and sauce is hot. Serve sauce over pasta with some fresh-ground black pepper. Suggested Sides: Steamed broccoli or asparagus.


Pasta with Tomato-Vodka Sauce & Chicken (stovetop)

 

(stovetop): Thaw in fridge. Cook egg noodles in boiling, salted water, approx 10 min. (Split Orders cook ½ of the pasta). Drain; do not rinse. Meanwhile, season chicken lightly with salt & pepper. Brown in a little oil, over medium heat, in a frypan or skillet, approx. 5 min. Stir in sauce. Reduce heat; simmer gently until chicken is cooked through (internal temp. 65F/74C) and sauce is creamy, 5-6 min; stir occasionally. Stir in basil. Toss pasta with sauce, sprinkle with parmesan, and serve. Suggested Sides: Our Crispy Ciabatta Rolls, a small salad.


Pasta with Turkey Sausage and Artichoke Hearts & Basil (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta (included) in boiling water; drain but don’t rinse. Brown turkey sausage over medium heat in a frypan or skillet, breaking up sausage with a fork. Stir in sauce and 1 c. water (Split Orders add only 1/2 c. water). Reduce heat and simmer 5 min. Stir often & add a little water if necessary. Toss pasta with sauce, sprinkle with parmesan (included), and serve. Suggested Sides: Our Crispy Ciabatta Rolls with Herbed Garlic Butter, a green salad.


Pizza Meatloaf (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 375F/190C. Cook, uncovered for 40-50 min. (internal temp.165F/74C). Sprinkle with cheese during last 5 min. of cooking Serve with warmed pizza sauce (provided). Suggested Sides: SupperWorks Mashed Potatoes.


Porcupine Meatballs (oven)

 

(oven): Thaw completely in refrigerator. Heat oven to 400F/205C. Bake, covered, approx. 1 hour+15 min. (Split Orders, remove lid and cover tightly with 2 layers of foil) OR until meatballs are cooked through and rice is tender (internal temp. 165F/74C). Suggested Sides: Peas, our Crispy Ciabatta Rolls.


Pork & Penne Pasta Toss (stovetop)

 

(stovetop): Defrost completely in refrigerator. Cook penne in boiling water. (Split Orders cook ½ of the pasta). Heat a little oil in a frypan or skillet over medium-high. Lightly brown pork, about 3 min. Stir in sauce and veggies. Bring to a boil. Reduce heat and simmer, stirring, until heated through. Toss with cooked, drained pasta & let sit, covered, 5 min. Suggested Sides: Sliced pineapple.


Pork Chops In Adobo Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. In a frypan or skillet, gently simmer chops and sauce, covered, 35-45 min. OR until tender (internal temp. 160F/71C). Stir occasionally and add a little water, if necessary. Suggested Sides: Our Southwest Buttered Corn, sliced onion and avocado.


Pork Chops on the Rocks (grill)

 

(grill): Thaw completely in fridge. Clean and oil grates. Heat grill to medium. Season chops with salt and pepper. Grill 9-10 min, turning once, until cooked through (Internal temp. 160F/71C). Brush very generously with glaze during the last 5 min. of cooking. Suggested Sides: Grilled cauliflower, our Best Ever Crunchy Coleslaw.


Pork Tenderloin with Tangy Blueberry BBQ Sauce (grill)

 

(grill): Thaw completely in fridge. Clean and oil grates, preheat grill to medium-high. Sauce: Empty sauce into a pot. Bring to a boil over medium-high heat. Reduce heat to medium and continue boiling approx 20 min, stirring occasionally until slightly thickened. Pork: Grill approx. 15-20 min, turning occasionally OR to desired doneness (internal temp. 160F/71C). Tent with foil; let rest 5 min. Slice pork thinly and slather with BBQ sauce. Suggested Sides: Corn on the cob, grilled new potatoes.


Portobello-Pepper Burritos (Oven or freezer to microwave)

 

(Oven or Freezer-to-Microwave): Thaw completely in fridge. Oven: Bake wrapped burritos at 450F/230C for 10 min. OR until heated through. For crispier exterior remove foil before baking. Microwave: From frozen-unwrap a burrito and place, covered with a paper towel, on microwave-safe plate. Defrost on Medium power for 5 min. Uncover and cook on High power until heated through, about 2-3 min. Microwaving additional burritos at the same time will increase cooking time. Suggested Sides: A SupperWorks salad.


Pumpkin & Lentil Lasagna (oven)

 

(oven): Thaw completely in refrigerator. Heat oven to 375F/190C. Bake, covered, 60 min. (Split Orders, remove lid and cover tightly with 2 layers of foil. Check at 50 min). Remove lid and bake another 15 min, or until heated through. Remove from oven and let rest 5 min. before serving. Suggested Sides: A light green salad.


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