Cooking Instructions


Tarragon Chicken Burgers (grill or stovetop)

 

(grill or stovetop): Thaw completely in fridge. Clean and oil grates. Heat grill to medium-high. Cook, turning once, 5-6 min/side, or until browned and cooked through (internal temp.165F/74C). Can also be cooked in a non-stick frypan, with 1-2 Tbsp. of oil, over medium heat. Serve with sliced, ripe tomato, lettuce, and Dijon mustard. Suggested Sides: Our Baby Spinach Salad.


Tex-Mex Fiesta Burgers (grill or stovetop)

 

(grill or stovetop): Thaw in fridge. Heat grill (or frypan) to medium-high. Oil and clean grates to prevent sticking. Remove salsa from fridge, letting it sit out while burgers cook. Unwrap burgers and cook until done, approx. 5-7 minutes per side (internal temp. 165F/74C). Toast buns briefly on grill if desired. Top burger with salsa and serve on buns. Suggested Sides: Tortilla chips & Cerveza!


Thai Shrimp Curry (stovetop)

 

(stovetop): Thaw completely in fridge. Cook rice (included). Heat a little oil in a pan or skillet over medium-high heat. Add peas & caramelized onion. Cook, stirring, 1-2 min. Add sauce (coconut milk will look lumpy). Bring to a boil, then reduce heat. Simmer, cook & stir occasionally, 5 min. Drain off & discard liquid from shrimp then add shrimp to skillet. Cook 3-5 min, just until shrimp turn pink. Serve over rice. Suggested Sides: Fresh tropical fruit.


The Raj's Favourite Beef Curry (stovetop)

 

(stovetop): Thaw in fridge. Heat a frypan on medium-high. Stirfry ground beef/onion mixture 5-7 min, until beef is no longer pink. Stir in sauce and 2 c. water (Split Orders, add only 1 c. water). Bring to a boil. Reduce heat and simmer, approx. 20 min, stirring occasionally; add a little water if necessary. Season with salt and pepper. Meanwhile, cook basmati rice (included). Serve over hot rice, with our Curried Peas & Corn.


Three "B" Stew (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty bag into crockpot. Cover and cook on Low 7-8 hours OR until beef is tender. Stovetop: Empty bag into a pot. Bring to a boil. Reduce heat to low. Cover and simmer gently, approx. 2 hours, OR until beef is tender, stirring occasionally and adding additional water if necessary. Both: Ladle into bowls. If desired, top with a sprinkle of French fried onions (included). Suggested Sides: Our Savoury Herb Quick Bread, a light salad.


Tilapia with Thai Chili Sauce (stovetop)

 

(stovetop): Thaw completely in refrigerator. Cook rice (included). Coat frypan or skillet with non-stick spray. Heat over medium heat. Pat fish dry with paper towel and sprinkle lightly with salt and pepper. Lay fish in hot pan and cook 3-4 min. per side OR until golden and fish flakes easily with a fork (internal temp. 158F/70C). Remove fish from pan and cover to keep warm. Pour sauce mixture in pan. Stir and cook 2-4 min. OR until slightly reduced. Serve sauce over fish and rice. Suggested sides: A simple green salad, edamame.


Tomato Basil Chicken Saute (stovetop)

 

(stovetop): Thaw completely in refrigerator. Pat chicken dry with paper towel. Sprinkle with salt and pepper. In a frypan, heat 1 Tbsp. oil or butter over medium heat. Saute chicken until cooked through, approx. 5-7 min/side (internal temp. 165F/74C). Remove to a platter & tent with foil. Pour sauce into frypan and bring to a boil, stirring. Boil approx. 3 min. Reduce heat, stir in cream/basil, and simmer until slightly thickened. Return chicken to pan. Spoon sauce over chicken and serve. Suggested Sides: Buttered pasta, our 6-Minute Greens.


Tortellini with Turkey Sausage in Creamy Apple-Pumpkin Sauce (stovetop)

 

(stovetop): IF frozen, thaw completely in fridge. Cook pasta in boiling water until it rises to the top, about 3 min. Drain & set aside, reserving the pasta water. Add a little oil to a large frypan & brown sausage, stirring to break it up. Add apple/onion mixture & bring to a boil. Reduce heat & simmer, stirring occasionally, 5 min. Stir in pumpkin & tortellini, simmer, stirring, about 5 min. or until heated through; add some pasta water if you want a thinner sauce. If desired, sprinkle with parmesan or freshly-ground black pepper. Suggested Sides: A glass of Riesling and our Crispy Ciabatta Rolls.


Tortellini with Turkey Sausage, Mushrooms and Red Peppers (stovetop)

 

stovetop): Thaw completely in fridge. Cook tortellini in boiling water until it rises to the top, about 3 min. Drain & set aside. Add a little oil to a large frypan & brown turkey sausage, stirring to break it up. Add sauce & bring to a boil. Reduce heat & simmer, stirring occasionally, 5 min. Stir in tortellini, simmer 5 min. Sprinkle with freshly-ground black pepper. Suggested Sides: A glass of Red, our Crispy Ciabatta Rolls with Herbed Garlic Butter.


Tortilla-Crusted Chicken Tenders (oven)

 

(oven): Thaw in fridge. Heat oven to 400F/205C. Thoroughly coat a rimmed cookie sheet with non-stick spray. Empty tortilla crumbs onto a plate and stir. Remove chicken from marinade & dip into crumbs to coat. Spray chicken lightly with non-stick spray. Bake approx. 15 min, turning halfway through (internal temp. 165F/74C). Serve with honey-mustard dipping sauce (included). Suggested Sides: Our Creamy Peas n Orzo.


Turkey Hummus Pitas (stovetop)

 

(stovetop): Thaw completely in fridge. Heat a little oil over medium heat in a frypan or skillet. Cook, carefully turning once, 5-6 min/side, or until lightly browned and cooked through (internal temp. 165F/74C). Wrap in warm pita, spread with hummus (included) and topped with shredded lettuce & sliced tomatoes. Suggested Sides: Have you tried our Our Warm Kale Krunch?


Turkey Pumpkin Chili (stovetop)

 

(stovetop): Thaw completely in fridge. Heat a large frypan over medium heat. Cook turkey mixture, stirring occasionally, until turkey is no longer pink, approx. 5 min. Add pumpkin mixture and bring to a simmer. Reduce heat to low, cover and simmer, stirring occasionally, about 20 min. If desired, top with your own sour cream or grated cheddar. Suggested Sides: Warm rolls (included), a small green salad.


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