Cooking Instructions


Saucy Chops (oven or grill)

 

(grill or oven): Thaw completely in refrigerator. Preheat grill to medium-high (or oven to 400F/205C). Remove chops from marinade. Discard excess marinade. Season to taste with salt and pepper. Place chops on grill rack that has been oiled and cleaned (or in baking dish coated with non-stick spray). Brush tops of chops with BBQ sauce and grill (or bake), sauce-side up, 4-6 min. Turn over and brush with remaining sauce. Cook an additional 4-6 min. OR until done (internal temp. 160F/71C). Remove from heat and let rest 10 min. before serving. Suggested Sides: Our 7-Grain Goodness, steamed green beans.


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.


Seared Chicken and White Bean Burgers (grill or stovetop)

 

(grill or stovetop): Thaw completely in refrigerator. Preheat grill to medium-high. Clean and oil grates to prevent sticking. Spray each burger with non-stick cooking spray on both sides. Cook until browned, 5-6 min. Flip burger and continue to cook another 5-8 min. OR until cooked through (internal temp.165F/74C). Can also be cooked in a non-stick frypan over medium heat. Serve with sliced, ripe tomato, red onion and a little honey-mustard. Suggested Sides: Salad, corn on the cob.


Seared Salmon with Balsamic Glaze

 

(stovetop or grill): Thaw completely in fridge. Pat fish dry with paper towel; season with salt & pepper. Stovetop: Heat 1-2 Tbsp. oil in a frypan on medium-high. Grill: Clean & oil grill & heat to medium-high. Both: Cook about 3 min. per side OR until done (internal temp. 158F/70C). Heat glaze in frypan (or small pot) over medium heat, just until hot and slightly thickened. Drizzle over salmon. Suggested Sides: Our Creamy Peas 'n Orzo. For best results, cook within 24 hours of defrosting.


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 Marinara (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta in boiling, salted water (Split Orders cook ˝ of the pasta). Coat frypan with non-stick spray. Empty marinara sauce into a pan; bring to a boil over medium-high heat. Add shrimp, return to a boil. Cook, stirring, 3 min OR until pink. Serve over pasta. Top with fresh-ground pepper and Parmesan, if desired. Suggested Sides: A simple, green salad, our Crispy Ciabatta Rolls.


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.


Siracusa Susan's Veggie Lasagna (oven)

 

(oven): Thaw completely in fridge. 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 from oven, uncover, and let rest 10 min. before serving. Suggested Sides: A light green salad.


Sloppy Janes (stovetop)

 

(stovetop): Thaw in fridge. In a frypan or skillet, brown turkey over medium heat, approx. 5 min. Stir in sauce and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, approx. 20-25 min. (add a little water, if necessary). Spoon mixture onto toasted hamburger buns (included). Suggested Sides: Our Sweet Potato Fries.


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.


Smokey Joe’s Crockpot BBQ (3-4 quart crockpot)

 

(3-4 quart crockpot): Thaw completely in fridge. Place roast in crockpot. Add sauce and 2 c. water (Split Orders add only 1 c. water). Stir sauce. Cook, covered, 7-8 hours for FULL orders or 6-7 hours for SPLIT orders. Remove roast to a plate. Turn crockpot to HIGH, stir a little water into cornstarch then stir into sauce. Heat briefly until somewhat thickened. Shred beef using 2 forks & serve with sauce. Suggested Sides: A SupperWorks mashed potato casserole.


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 and Sour Crockpot Chicken: (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty chicken & veggies into crockpot. Cover and cook on Low 7-8 hours. Stovetop: Empty chicken & veggies into frypan or pot. Add 1/2 c. water (Split orders, add 1/4 c. water). Bring to a boil over medium-high heat. Reduce heat, cover and simmer, approx. 1 ˝ to 2 hours, stirring occasionally. Add water if necessary. Both: Stir in pineapple chunks just before serving. Cook rice (included). Suggested Sides: Celery sticks or cucumber slices.


Sweet Potato & Veggie Burritos (oven, Freezer-to-Microwave)

 

Oven: Thaw in fridge. Leave wraps in foil. Bake at 350F/175C, about 20 min or until heated through. Stovetop: Thaw completely. Remove foil. Cook on greased frypan, medium heat, 4-6 min. per side OR until golden and cheese melts. Freezer-to-Microwave: Remove wraps from foil, wrap in paper towel. Microwave on 50% power for 2-3 min, rotating once. Microwave an additional 2-3 min on high, rotating once, until hot in centre. Suggested Sides: A crisp, green salad is all you need.


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