Cooking Instructions


Sassy Chicken-Quinoa Burritos (stovetop or oven)

 

stovetop or oven): Thaw completely in fridge. Stovetop: 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. Oven: Leave wraps in foil and bake at 350F/175C approx. 20 min. oruntil heated through. Suggested Sides: Caesar salad, melon chunks.


Savoury Sauteed Shrimp (stovetop)

 

stovetop): Thaw completely in fridge. Cook rice (included). Heat a frypan over medium heat. Sauté shrimp, stirring often, just until pink, approx. 5 min. Top with a squeeze of lemon juice, if desired. Serve with rice. Suggested Sides: Our Warm Kale Krunch.


Seasoned Steaks with Sundried Tomato Herb Butter (stovetop or grill)

 

(grill): Thaw completely in fridge. Clean and oil grates. Heat grill to medium-high. Grill, covered, 6-8 min. per side, OR to desired doneness. Over-cooking will result in tough meat. Remove from heat and top with a dollop of our tomato-herb butter, then let rest 10 min. before slicing thinly across the grain. Suggested Sides: Our Asiago-Herb Mashed Potatoes, asparagus.


Shrimp Rotini (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta in boiling, salted water, just until al dente (Split Orders, cook ˝ of the pasta). Heat a little olive oil in a skillet or frypan over medium heat. Stirfry vegetables until tender-crisp, approx. 5 min. Add tomato cream mixture and stir until nicely thickened, approx. 5 min. Add shrimp and cook just until pink, approx. 3 min. Serve over cooked pasta. Sprinkle with parmesan cheese and a little fresh-ground black peppper, if desired.


Shrimp with Sherry-Paprika Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Heat 2 Tbsp. olive oil (1 Tbsp. for Split Orders) in a frypan over medium-high. Pour off and discard excess liquid from shrimp bag. Cook shrimp, stirring, about one minute, then add sauce. Bring to a simmer; continue cooking, 2-4 min, stirring occasionally, just until shrimp are pink. Serve over rice. Suggested Sides: A lightly-dressed green salad.


Smoked Salmon & Asparagus Quiche (oven)

 

(oven): Thaw in refrigerator. Heat oven to 375F/190C. Scatter asparagus, onion and dill in pie crust. Crumble in the goat cheese then top with smoked salmon. Pour in egg mixture. Bake approx. 45 min, until centre is firm, and a sharp knife inserted in the middle comes out clean. Let stand 10 min. before slicing. Serve hot, warm or at room temperature. Can be made a day ahead and reheated at 350F/175C for about 15-20 min. Suggested Sides: Fresh fruit, mimosas, tossed salad.


Sonoma Pork Tenderloin (oven)

 

(oven): Thaw completely in fridge. Heat oven to 450F/230C. Place pork on foil-lined baking sheet sprayed with non-stick spray. Roast in centre of oven approx. 20-25 min. (internal temp. 160F/71C). Tent with foil and let rest 5-10 min. before slicing. Suggested Sides: Our Edamame-Bacon Succotash.


Summer Sun Chops & Salsa (grill or stovetop)

 

(grill or stovetop): Thaw completely in fridge. Thoroughly coat grill or frypan with non-stick spray and heat to medium-high. Grill or panfry, covered, approx. 4-6 min/side, OR until done (internal temp.160F/71C). Serve chops with a dollop of mango salsa. Suggested Sides: Crusty bread and a SupperWorks salad.


Sweet & Savoury Chicken & Red Lentil Bowl (stovetop)

 

(stovetop): IF frozen, thaw in fridge. Empty veggie/apple mixture into a large pot, Add 6 c. water and lentils (Split Orders add only 3 c. water). Bring to a boil over high heat, then reduce heat and simmer, covered, stirring occasionally, 15-20 min. or until lentils soften and begin to break down; add water if you prefer a thinner consistency. Stir in chicken and heat through. Season to taste with salt & fresh-ground pepper. Enjoy with naan bites (included).


Sweet & Tangy Glazed Pot Roast (crockpot)

 

(3-4 quart crockpot): Thaw completely in fridge. Empty roast and sauce into crockpot. Cook, covered, on Low 8-9 hours. (Split Crockpot: Cook 6-7 hours on Low). Slice/shred roast and mix with sauce. Serve over SupperWorks Mashed Potatoes.


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