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.


Tequila-Jalapeno Pork Tenderloin (grill)

 

(grill): Thaw completely in refrigerator. Preheat grill to medium-high. Clean and oil grates to prevent sticking. Remove pork from marinade, reserving marinade. Grill until done, about 15-20 min. (internal temp. 160F/71C), turning once or twice to cook evenly. Meanwhile, empty reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for approx. 5 min, stirring occasionally and adding a little water, if necessary. Slice tenderloin into medallions and drizzle with sauce. Suggested Sides: Corn on the cob, fresh fruit.


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.


Thai-Style Chicken with Creamy Coconut Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. Empty chicken and sauce into a saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer, covered, 20 min., stirring occasionally. Season with salt and pepper. Meanwhile, cook rice (included). Serve chicken and sauce over cooked rice. Garnish with chopped cilantro, if desired. Suggested Sides: Warm flatbread.


The Blue Burger (grill or stovetop)

 

(Grill or stovetop): Thaw completely in refrigerator. Clean and oil grates. Heat grill to medium. Grill patties approx. 5 min. per side, turning once, OR until well done (internal temp. 165F/74C). Can also be cooked on a non-stick frypan over medium heat. Lightly toast hamburger buns (included) if desired. Top with crisp lettuce, tomato, and a little mayo. Suggested Sides: Corn on the cob, roast potatoes.


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 refrigerator. Crockpot: Empty bag into crockpot. Cover and cook on Low 9-10 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


Three-Bean and Lentil Stew (stovetop)

 

(stovetop): Thaw completely in refrigerator. Empty bean mixture and bag of lentils into a pot. Bring to a boil over medium-high heat. Reduce heat and simmer, covered, 15-20 min. OR until lentils are tender. Serve with multi-grain rolls (included). Suggested Sides: Our Warm Kale Krunch. NUT WARNING: Curry paste


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 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.


Turkey-Quinoa Minestrone (stovetop)

 

(stovetop): Thaw completely in fridge. Warm a little oil over medium heat in a large pot or skillet. Crumble in the turkey sausage; cook, stirring, until browned, 3-5 min. Stir in tomato, quinoa, veggies & 4 c. of water (Split Orders add only 2 c. water). Bring to a boil, then reduce heat. Simmer gently, covered, until quinoa is cooked, approx. 20 min. Stir occasionally. Suggested Sides: Multi-grain rolls (included).


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