Cooking Instructions


VEG. "Chick'n" Marrakech (stocetop)

 

(stovetop): Thaw completely in fridge. Empty veg./broth into a pot. Add rice. Cover and bring to a boil. Reduce heat and simmer, covered, 20 min, stirring occasionally, until rice is tender. Meanwhile, cut veg. “chick’n breasts” into bite-sized pieces. Stir into rice mixture during last 10 min. of cooking. Season with salt and pepper. Garnish with lemon zest and/or sour cream. Serve with warm flatbread.


VEG. "Chinese Take-Out" Sesame, Soy & Noodles (stovetop)

 

(stovetop): Thaw completely in fridge. Cook egg noodles in boiling water. Meanwhile, heat a frypan or skillet to medium and add veggie ground round and sugar snap pea mixture. Cook, stirring, until heated through. Serve over noodles. Suggested Sides: Shredded cabbage tossed with mandarin orange segments and an Asian-style salad dressing.


VEG. Apple Maple-Glazed Chick’n (stovetop)

 

(stovetop): Thaw completely in fridge. Heat 1-2 Tbsp. olive oil in a frypan over medium-high heat. Brown chick’n, about 5 min. Turn chick’n over. Add apples & shallots. Cook 5 min, stirring apples & shallots occasionally, until chick’n is heated through (internal temp. 165F/74C). Pour broth mixture over the chick’n. Cook 1-2 min, just until reduced by about 3/4. Suggested Sides: Our 7-Grain Goodness.


VEG. Asian "Ground Round" Wraps (stovetop)

 

(stovetop): Thaw completely in fridge. Coat a frypan with non-stick spray and heat over medium heat. Add Veggie Ground round and cabbage. Cover and cook approx. 3 min. Uncover, stir in sauce and cook until just heated through. Heat tortillas in microwave until warm and pliable, about 30 seconds. Place a heap of Ground Round mixture evenly onto centre of each tortilla and wrap up, burrito style. Serve immediately. Suggested Sides: Steamed broccoli.


VEG. Chick’n Chops - Chops in Adobo Sauce (stovetop)

 

(stovetop): Thaw completely in fridge. In a frypan or skillet, heat a little oil over medium heat and lightly brown chick’n on both sides, 1-2 min/side. Reduce heat. Pour sauce over chick’n. Cover and simmer gently 35-40 min. Stir occasionally and add a little water if necessary. Suggested Sides: Our Southwest Buttered Corn, sliced onion and avocado.


VEG. Chick’n Florentine (tovetop)

 

” (stovetop): Thaw completely in fridge. Empty veg./broth into a pot. Add rice. Cover and bring to a boil. Reduce heat and simmer, covered, 20 min, stirring occasionally, until rice is tender. Meanwhile, cut veg. “chick’n breasts” into bite-sized pieces. Stir into rice mixture during last 10 min. of cooking. Season with salt and pepper. Garnish with lemon zest and/or sour cream. Serve with warm flatbread.


VEG. Chick’n with Tangy Blueberry BBQ Sauce (grill)

 

(grill): Thaw completely in fridge. Sauce: Empty sauce into a pot. Bring to a boil over medium-high heat. Reduce heat to medium and boil approx 20 min, stirring occasionally, or until slightly thickened. Chick’n: Clean and oil grates, preheat grill to medium. Grill 2-3 min, per side, covered, until heated through. Slather with Blueberry BBQ sauce and serve. Suggested Sides: Corn on the cob, grilled new potatoes.


VEG. Cinnamon-Grilled Chick’n with Summertime Salsa

 

(grill): Thaw completely in fridge. Clean & oil grill & heat to medium. Remove chick’n from marinade, discard marinade. Grill 2-3 min. per side OR until heated through. Stir salsa; serve, cold, with chick’n. Suggested Sides: Grilled zucchini (cut lengthwise, brush with olive oil, sprinkle with salt, pepper, oregano), our Crispy Ciabatta Rolls with Herbed Garlic Butter.


VEG. Coconut Chick’n (oven)

 

(oven): Thaw completely in fridge. Heat oven to 450F/230C. Empty coconut onto a plate and stir. Dip chick’n into coconut and place on a cookie tray which is well-coated with non-stick cooking spray. Bake, uncovered, 20-25 min. OR until done (internal temp. 165 F/74C), turning once. Serve with dipping sauce (included). Suggested Sides: Our Creamy Peas ‘n Orzo


VEG. Creamy, Lemony, Dilly Chick'n & Orzo (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 400F/205C. Empty container(s) of condensed veg. stock into medium saucepan (2 for FULL/1 for SPLIT). Add 4 1/2 c. water (SPLIT add 2 1/4 c. water). Bring to a boil. Coat a 9x13” casserole with non-stick spray (SPLIT use an 8x8” casserole). Empty orzo and feta into casserole; stir. Slice “chick’n” into strips. Place strips in casserole. Pour hot broth into casserole; stir. Bake, uncovered, approx. 30-35 min. (SPLIT, 20-25 min). Stir. Orzo will be tender, liquid will be creamy. Sprinkle with Parmesan. Let stand 5 min. while liquid is absorbed. Suggested Sides: Peas, a crisp chardonnay.


VEG. Crockpot Veggie Curry (3-4 quart crockpot or stovetop)

 

(3-4 quart crockpot or stovetop): Thaw completely in refrigerator. Peel potatoes and cut into smallish, bite-sized pieces. 3-4 Quart Crockpot: Place potatoes, veggie mixture, and chickpeas in crockpot. Add 1 c. water (Split orders add 1/2 c. water). Stir. Cover and cook on Low 7-8 hours. Turn to High heat, quickly stir in coconut milk, cover, and cook 30 min. more. Stovetop: Place potatoes, veggie mixture, and chickpeas in a pot. Add 2 c. water (Split orders add 1 c. water). Bring to a boil. Cover, reduce heat, and simmer gently, stirring occasionally, approx. 1 hour. Add additional water, if necessary. Stir in coconut milk and return to a simmer before serving. Suggested Sides: Rice, a steamed green vegetable. Sprinkle with additional raisins, if desired.


VEG. Italian-Style “Chick’n Chops” in Herbed Tomato Sauce (stovetop)

 

(stovetop): Thaw completely in refrigerator. Heat a little oil in a frypan or skillet over medium heat and lightly brown chick’n on both sides, 1-2 min/side. Reduce heat. Pour sauce over chick’n. Simmer, covered, 10 min. Uncover and simmer an additional 5 min. Add a little water, if necessary. Top with a sprinkle of parmesan cheese (included). Suggested Sides: Our Creamy Peas & Orzo.


VEG. Lemon-Rosemary Chick’n with Cranberry Dipping Sauce (oven)

 

(oven): Thaw completely in fridge. Heat oven to 375F/190C. Thoroughly coat a rimmed cookie sheet with non-stick spray. Empty crumbs onto a plate and stir well. Coat chick’n in mayo-lemon sauce then in crumbs. Mist chick’n with non-stick spray. Bake 18-20 min. or until heated through. To crisp, broil 1 min. Warm dipping sauce (included) in a small pot or in microwave. Suggested Sides: Our Creamy Peas ‘n Orzo.


VEG. Lychee Curry Chick’n (stovetop)

 

(stovetop): Thaw completely in refrigerator. Heat 1 Tbsp. canola oil in a frypan, over medium heat. Brown chick’n, 4 min per side. Reduce heat to low and pour in lychee juice (reserve fruit for later). Cover and simmer approx. 5-6 min. OR until heated through and juice is slightly thickened. Remove from heat and stir in lychee fruit. Drizzle with any remaining juice. Suggested Sides: Rice pilaf, boiled edamame (soybean pods). *Nut warning (curry paste)


VEG. Pasta with Tomato-Vodka Sauce & Chick’n (stovetop)

 

(stovetop): Thaw in fridge. Cook egg noodles in boiling, salted water, approx 10 min. (Split Orders cook ˝ of the pasta). Drain; do not rinse. Meanwhile, season chick’n with pepper and cut into bite-sized pieces. Brown in oil, over medium heat, in a frypan or skillet, approx. 5 min. Stir in sauce. Reduce heat; simmer gently until 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.


VEG. Pizza "Meat" loaf (oven)

 

(oven): Thaw completely in refrigerator. Preheat oven to 375F/190C. Thoroughly combine veggie ground round with breadcrumb mixture. Coat foil loaf pan with non-stick spray. Press mixture into loaf pan. Cook, uncovered for approx. 30 min. Sprinkle with cheese during last 5 min. of cooking. Serve with warmed pizza sauce (provided). Suggested Sides: SupperWorks Mashed Potatoes


VEG. Portobello Wellington (oven)

 

(oven): Thaw completely in fridge. Heat oven to 375F/190C. Coat a rimmed cookie tray with non-stick spray. Remove foil and place Wellingtons on cookie tray. Whisk one egg in a small bowl. With your fingers or a pastry brush, coat the puff pastry with egg. Bake approx. 40 min, OR until golden brown. Suggested Sides: Fresh Brussels sprouts, steamed and tossed with butter and a squeeze of lemon. New potatoes roasted with olive oil, garlic, and rosemary.


VEG. The Raj's Favourite ''Beef'' Curry (stovetop)

 

(stovetop): Thaw in fridge. Heat a frypan on medium-high. Stirfry onions approx. 2-3 min, until soft. Stir in veg. ground round, 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. Meanwhile, cook basmati rice (included). Serve over hot rice, with a simple side salad.


VEG. 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.


VEG. Unstuffed Ground Round and Pepper Stew (stovetop)

 

(stovetop): Thaw completely in fridge. Empty stew bag into a large pot. Bring to a boil. Reduce heat. Crumble in Ground Round. Add rice. Simmer, covered, 20 min. Ladle stew into bowls and garnish with shredded cheese or sour cream and freshly ground pepper. Suggested Sides: Warm bread and our Creamy Peas & Orzo.


VEG. Veggie Pumpkin Chili (stovetop)

 

(stovetop): Thaw completely in refrigerator. Empty pumpkin mixture into pot and bring to a boil over medium heat. Reduce heat, crumble in Ground Round, cover, and simmer gently, stirring occasionally, approx. 20 min. If desired, top with your own sour cream or grated cheddar cheese. Suggested Sides: Warm rolls (included), a small green salad.


Veggie-Licious Stuffed Red Peppers (oven)

 

(oven): Thaw completely in refrigerator. Heat oven to 350F/175C. Cook, covered, approx. 35 min. (Split Orders, remove lid and cover tightly with foil). Remove cover and continue cooking another 10-15 min, OR until cheese is golden. Remove peppers with a slotted spoon to drain off any excess liquid. Suggested Sides: Keep it simple! Cottage cheese, tomato soup.


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