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 our Savoury Herb Quick Bread.


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 Florentine (stovetop)

 

(stovetop): Thaw completely in fridge. Cook pasta (included). (Split Orders, cook ˝ of the pasta). Heat 1-2 Tbsp. olive oil in a nonstick skillet over medium heat. Cut veg. “chick’n” into bite-size chunks & cook, stirring occasionally, until lightly browned. Stir in sun-dried tomatoes. Stir in container of vegetable stock and 2 c. hot water (Split orders add 1 c. water). Reduce heat and simmer, uncovered, 3-4 min. Add spinach and cream cheese; stir until cream cheese melts, about 2 min. adding a little water if necessary. Serve over pasta. Suggested Sides: A green salad, our Rosemary Focaccia.


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 grates & 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. Classic Crockpot Lasagna (crockpot)

 

(3-4 quart crockpot): Thaw completely in fridge. Coat crockpot with non-stick spray. Layer ingredients as follows: FULL ORDERS: 1/3 sauce; 3 noodles (break noodles to fit. Overlapping is OK); 1/2 ricotta; 1/3 sauce; 3 noodles; 1/2 ricotta; 1/3 sauce. Cover & cook on LOW 4-6 hours. SPLIT ORDERS: 1/2 sauce; 3 noodles (break noodles to fit. Overlapping is OK); ricotta; 1/2 sauce. Cover & cook on LOW 2 1/2-3 hours. BOTH: Before serving, turn off crockpot. Sprinkle with mozzarella/parmesan. Cover and let sit 10 min. Suggested Sides: 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 fridge. Peel potatoes; cut into smallish, bite-sized pieces. 3-4 Quart Crockpot: Place potatoes, veggie mixture, & chickpeas in crockpot. Add 1 c. water (Split orders add 1/2 c. water). Stir. Cover & cook on Low 7-8 hours. Turn to High heat, quickly stir in coconut milk, cover & cook 30 min. Stovetop: Place potatoes, veggie mixture & chickpeas in a pot. Add 2 c. water (Split orders add 1 c. water). Bring to a boil. Cover, reduce heat & simmer gently, stirring occasionally, approx. 1 hour. Add water, if necessary. Stir in coconut milk and return to a simmer before serving. Suggested Sides: Rice, a steamed green vegetable.


VEG. Curry-Glazed Chick’n with Pineapple Rice (oven)

 

(oven): Thaw completely in fridge. Heat oven to 350F/175C. Pour coconut milk/pineapple mixture and rice into 9x13 in. baking dish (Split orders, use a half-sized dish). Stir, making sure that all rice is coated with liquid. Cover pan tightly with foil and bake in centre of oven, 50 min. Remove from oven. Stir, and spread rice out evenly in baking pan. Place chick’n on rice. Cover tightly with foil. Bake until liquid is absorbed, 30-35 min. Stir rice before serving. Suggested Sides: Steamed snow peas or green beans. NUT WARNING – CURRY PASTE


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

 

(stovetop): Thaw completely in fridge. Heat a little oil in a frypan or skillet over medium heat and lightly brown chick'n, 1-2 min. 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" (grill or oven)

 

(grill or oven): Thaw in fridge. Grill: Heat grill to medium. Clean and oil racks. Melt butter in a saucepan over medium-low heat. Simmer 5 min. whisking occasionally; set aside 3 Tbsp. of for serving (1 ˝ Tbsp. for Split Orders). Remove chick'n from marinade, discarding marinade. Baste lightly with butter. Grill, covered, 2 min. Turn, baste, and grill approx. 2 min, until heated through. Oven: Spray pan. Baste with melted butter. Broil 3-4 inches from heat, approx. 2 min. per side. To serve: Drizzle with reserved butter. Suggested Sides: Our Rosemary Focaccia, corn.


VEG. Mango Tango Chick’n

 

(grill): Thaw in fridge. Oil grates & heat grill to medium. Remove chick’n from marinade, discarding excess marinade. Grill 2-3 min. per side, covered, OR until heated through. Stir mango relish; serve, cold, with chick’n. Suggested Sides: Boiled or grilled new potatoes, an icy cold beer.


VEG. Orange Ginger “Chick’n” (stovetop)

 

(stovetop): Thaw completely in refrigerator. Coat a frypan with non-stick spray and heat over medium heat. Cook chick’n 2-3 min. per side. Add sauce. Cook sauce, stirring and periodically spooning over chick’n until somewhat thickened and “sticky”, approx. 2 min. Serve sauce over chick’n. Suggested Sides: Pineapple salad (pineapple tossed with raisins, shredded carrots, mayo).


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. 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 fridge. Crockpot: Empty bag into crockpot. Cover and cook on Low 8 hours. Stovetop: Empty bag into a pot. Bring to a boil. Reduce heat. Cover and simmer, approx. 1 1/2 hours, Stir occasionally and add 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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