Gourmet in a Day

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All nutritional information is a close approximation for the main entrée and does not include any accompanying side items. Information is based on six equal servings unless otherwise noted.
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Cooking Info

Current Menu | Cooking Info, Ingredients | Past Recipes

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Cooking Instructions, Nutrition, and Ingredients Info
Amish Sugar Cookie Cooking Instructions: Drop by tablespoon onto cookie sheet. Might be easiest to bring dough to room temp. No need to grease the sheet. Flatten cookie slightly with bottom of glass that's been dipped in sugar - can do this with colored sugar. Optional to top each cookie with sprinkles, m&m's, jelly beans, really any small candy you want. Bake at 350º until slightly golden at edges. Approximately 8-12 min. Ingredients: Sugar, Butter, Oil, Egg, Spices, Flour
Artichoke & Leek Risotto Cooking Instructions: Thaw fully in refrigerator. In a large saute pan add 1 - 2 TBS olive oil, add contents of veggie bag and saute approx. 5-8 min. Add risotto, stir well and cook until light brown. Stir in contents of wine bag and 1 1/2 cups of Warm Water, stir well, and cook for 5 min. Add another Cup of Warm Water, stir and cook 5 minutes. Add another Cup of Warm Water, stir and cook 5 minutes. Add one last Cup of Warm Water (4 1/2 cups total), stir and cook for 5 minutes. Test for doneness, add more water if necessary. Halve lemon and squeeze over risotto. Serve topped with Parmesan cheese. Nutritional Info: °Prot:4.6g Carb:20g Fiber:1.9g Fat:1.8g Chlstrl:4mg Sat Fat:1g Sodium:198mg Cal:126 If you're counting:4 Ingredients: Artichokes, Leeks, Parsley, Garlic, Spices, Chicken Base White Wine, Parmesan, Risotto
Asiago Cheese Dip Cooking Instructions: Thaw fully in refrigerator. Bring all ingredients to 145° very slowly. A few options: 1. Over very low heat 2. In a crock pot (3-4 hours on low) 3. In a double boiler. Ingredients: Asiago Cheese, Sun Dried Tomatoes, Green Onions, Cream Cheese, Mayo, Sour Cream, Mushrooms.
Bacon Parmesan Green Beans Large Cooking Instructions: Steam Green beans in 1/2 Cup water. In med skillet saute bag with butter and bacon for 3-5 minutes. Add bag with sour cream heat through stirring constantly. Combine these beans and sauce in large casserole and stir to coat. Top with extra bag of cheese. Keep warm in oven until ready to serve. Ingredients: Grean Beans, Butter, Spices, Parmesan, Sour Cream, Bacon
Bacon Parmesan Green Beans Small Cooking Instructions: Steam Green beans in 1/2 Cup water. In med skillet saute bag with butter and bacon for 3-5 minutes. Add bag with sour cream heat through stirring constantly. Combine these beans and sauce in large casserole and stir to coat. Top with extra bag of cheese. Keep warm in oven until ready to serve. Ingredients: Grean Beans, Butter, Spices, Parmesan, Sour Cream, Bacon
Beef Stroganoff Cooking Instructions: Beef Stroganoff Thaw fully in refrigerator. saute beef in large skillet over medium heat with 2 T Olive Oil until medium. Push meat aside and add bag of onions, saute until translucent. Add bag of sauce ingredients and stir constantly until mixed well. Rinsw out bag with 2 cups water and add to pot. Simmer until meat is cooked through and tender 145° Turn heat to medium low and add bag of mushrooms and Sour cream from fridge and heat through to desired doneness. Serve with egg noodles. Egg Noodles - Fill large sauce pan 3/4 full of water add 1 tsp Salt. Bring to boil add pasta and cook 7-9 minutes or until desired doneness. Drain and serve. Ingredients: Beef, Onions, Beef Base, Flour, White Wine, Worcestershire, Mustard, Egg Noodles, Sour Cream
Brandied Candied Sweet Potatoes Large Cooking Instructions: From FREEZER. Remove lid and bake at 350° until potatoes are 145° and sauce is thick and bubbly about 60-75 minutes. Ingredients: Sweet Potatoes, Spices, Butter, Brandy, Pecans, Brown Sugar
Brandied Candied Sweet Potatoes Small Ingredients: Sweet Potatoes, Spices, Butter, Brandy, Brown Sugar, Pecans
Butterscotch Spice Cookie Cooking Instructions: Best if dough is brought to room tempetrature. Shape into 2" balls. Then roll in powdered sugar. Spray cookie sheet with cooking spray. Place balls on cookie sheet about 3" apart. These really spread out! Bake at 350º approximately 12-14 min. or until cookies are golden and just set. Cool on cookie sheet 5 min before removing they are pretty fragile. Ingredients: Flour, Spices, Butter, Sugar, Egg, Butterscotch Chips
Carmelized Chicken Cooking Instructions: Take bag of breadcrumbs and bag of chicken dump both in the large outer bag that held everything. Seal (leaving the air in!) and shake well. Place tenders on sprayed cookie sheet. Bake at 425° for 20-25 min or until 165°. Sauce: place bag of sauce in DEEP sauce pan rinse out bag with 1/2 cup water and add to pan.Bring to heavy simmer/boil for 15 min. until slightly thickened add peppercorns. Dunk each tender in sauce with tongs or place tenders on tray and drizzle sauce over top. serve with Jasmine Rice: In small sauce pan add 2 1/2 to 3 Cups of water and rice. Cook over med heat for 20 min. or until water has been absorbed.
Carrot Cake Cooking Instructions: Thaw fully in refrigerator. Heat oven to 350°. Spray a 9x13 cake pan or two 9" round cake pans or a muffin tin. Fill evenly with batter. Bake until edges have pulled away from the sides of the pan and toothpick inserted in center comes out clean. 9x13 pan About 40-55 minutes. 9" round pans about 25-35 min Muffin Tin about 20min. Cool completely before frosting with cream cheese frosting . Ingredients: Flour, Sugar, Spices, Oil, Eggs, Vanilla, Carrots, Raisins, Coconut, Pineapple, Cream Cheese, Butter, Powdered Sugar, Vanilla, Honey, Lemon Juice
Cashew Chicken Cooking Instructions: In large skillet over med-high heat with 2 Tbsp Olive oil saute bag with chicken until cooked through to 165° about 5-8 min. Add 1 Cup Water and bag of sauce. Bring to a boil and down to a simmer for 4-6 min.Add bag of veggies and simmer another 3- 5min. Top with Cashews and serve over Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 min or until water has been absorbed. Let rice sit for 10 minutes before serving. Ingredients: Soy Sauce, Hoisin, Sugar, Corn Starch, Chicken Base, Wine, Chicken, Garlic,Carrots, Snap Peas, Baby Corn, Jasmine Rice, Cashews
Chicken and Dumplings Cooking Instructions: Thaw fully in refrigerator. In stock pot over med-high heat with 2-3Tbsp of olive oil saute` bag of onions for 2-3 min. Add bag with chicken & veggies and 1 1/2 Cups of Water stir well and heat until boiling. Combine biscuit mix with milk and stir until blended. Drop by Tablespoonful into boiling mixture. Reduce heat to medium and cover, simmer for 20 min. Remove from heat and let stand a few minutes before serving. Nutritional Info: Makes 12 Cups and includes dumplings. By the cup ºProtein:13.7g Carb:22g Fiber:2g Fat:6.8g Cholest:25mg Saturated Fat:1.9g Sodium:624mg Cal:203 If you're counting:4.5 Ingredients: Chicken, Gravy, Mixed Vegetables, Spices, Milk, Garlic, Onion, Celery, Biscuit Mix
Chicken Marbella Cooking Instructions: Thaw fully in refrigerator. Pre-heat large skillet with a little Olive Oil add contents of bag and cook over medium heat, turn chicken over and cook until chicken reaches an internal temperature of 165° about 20-30 minutes. Serve with cous cous. Cous cous- Bring 1 1/2 cups Water to a boil. Remove from heat, add cous cous. Let sit for 5 min before serving. Nutritional Info: ºProt:35.8 Carb:25.5g Fiber:2.5g Fat:10.2g Cholesterol:86mg Sat Fat:1.5g Sodium:447mg Cal:348 If you're counting:8 Ingredients: Chicken, Garlic, Prunes, Green Olives, Capers, Red Wine Vinegar, Spices, Brown Sugar, White Wine, Pine Nuts, Couscous
Chicken Piccata Cooking Instructions: Thaw fully in refrigerator. Dust chicken cutletes with flour mixture. Saute` over med-high heat 2-3 min on each side. Remove from pan and add bag with wine and 3/4 Cup Water cook 5 min. return chicken to pan and finish dish with butter and lemon slices. Heat through and serve over Pasta:Fill large sauce pan 3/4 full of water. Bring to boil add pasta and cook 7-9 minutes or until desired doneness. Drain and serve. Nutritional Info: ºProt:31.9g Carb:8.2g Fiber:0.9g Fat:7.6g Cholesterol:92mg Sat Fat:7.6g Sodium:654mg Cal:253 If you're counting:8 Ingredients: Flour, Spices, Butter, Lemon, Parsley, Lemon Juice, White Wine, Capers, Garlic,Chicken Base, Chicken, Linguini
Chipotle Raspberry Pork Tenderloin Cooking Instructions: Thaw fully in refrigerator. Preheat oven to 400°F. Place tenderloins in a 9x13 inch baking pan and cook for 25 minutes. Remove pan from oven and pour sauce over the pork. Return to oven and cook 10-15 minutes or until internal temperature reaches 145°F. Let rest for 5-7 minutes. Slice pork approx. 1/4" inch thick. Serve with raspberry sauce spooned on top or on the side and with Barley:In a sauce pot with lid, boil 4 1/2 Cups of water pour in barley and cover. Reduce heat and simmer 45-50 minutes or until tender. Nutritional Info: °Protein:28g Carb:13.3g Fiber:0.7g Fat:7.5g Cholest:87mg Saturated Fat:2.5g Sodium:471mg Cal:237 If you're counting:4 Ingredients: Pork Tenderloin, Garlic, Spices, Onion, Tomatoes, BBQ Sauce, Raspberry Preserves, White Vinegar, Chipotles, Garlic, Barley
Chocolate Cookie Cut Outs Cooking Instructions: Heat oven to 350. Roll out dough 1/8" thick. Cut into shapes. Transfer to ungreased baking sheets. Refridgerate to chill. Bake for 8 to 10 minutes until crisp, but NOT darkened. Cool and decorate. Ingredients: Butter, Sugar, Cocoa, Flour, Egg, Vanilla, Spices
Chocolate Crinkle Cookie
Cranberry Walnut Stuffing Large Cooking Instructions: Thaw fully in refrigerator. Place bag of Onions in large skillet and saute` over med/high heat – approx 10 minutes.Stir in contents of bag with walnuts – stir to incorporate. Dissolve chicken base in 2 Cups of HOT water. Add croutons to pan Pour over water mixture and stir until well mixed and heated through. Add more HOT water if your family prefers a moist stuffing. Serve hot or place in serving dish and keep warm in oven.
Cranberry Walnut Stuffing Small
French Onion Salisbury Steak Cooking Instructions: Thaw fully in refrigerator. Place flour mixture in shallow dish and dredge each patty in it. Save excess flour mixture. In heavy skillet over med-high heat, add 1-2 Tbsp Olive Oil and brown patties about 3-4 minutes on each side. Remove from pan and add Onion bag – brown onions for 15-20 minutes stirring frequently until reduced considerably and almost caramelized. Sprinkle remaining flour over onions and cook another 5-7 minutes. Add sauce bag and 2 Cups of Water mix well then return patties to pan cover and simmer for 10-15 minutes. Serve on garlic toast cooking instructions: Preheat oven to 400° Place bread on baking sheet. Toast on one side until golden then turn over and sprinkle with cheese mixture. Place back in oven until cheese has melted and is lightly browned. Serve with your choice of steamed vegetables. Ingredients: Flour, Swiss Cheese, Parm Cheese, Tomato Paste, Beef Base, Red Wine, Onions, Ground Beef, Garlic, Parsley Flakes, Green Onions, Spices, Garlic Bread
Ginger Beef Full & Split Cooking Instructions: Thaw fully in refrigerator. In heavy skillet heat 2 Tbsp oil until very hot. Add contents of beef bag – distribute evenly and let brown about 3-4 minutes on each side. Be careful not to toss, turn and stir too much. Add contents of sauce bag plus 1/2 Cup Water, cook over medium heat until moderately thick. Add veggie bag, let cook another 4-5 minutes or until mix reaches 145°. Serve over Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Ingredients: Beef, Eggs, Cornstarch, Soy Sauce, Rice Vinegar, Sesame Oil, Sugar, Spices, Carrots, Green Onions, Garlic, Jasmine Rice
Governor Woos Chicken Full & Split Cooking Instructions: Thaw fully in refrigerator. In heavy skillet heat 2 Tbsp oil until very hot. Add contents of chicken bag – distribute evenly and let brown about 3-4 minutes on each side. Be careful not to toss, turn and stir too much. Add contents of sauce bag plus 1/2 Cup Water, cook over medium heat until moderately thick. Add veggie bag, let cook another 4-5 minutes or until mix reaches 145°. Add peanuts and serve over jasmine rice. Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving. Ingredients: Eggs, Cornstarch, Chicken, Peanuts, Scallions, Water Chestnuts, Garlic, Spices, Lite Soy Sauce, Sugar, Hoisin Sauce, White Wine, Chicken Base
Harvest Pumpkin Bisque Cooking Instructions: Bring 3 Cups Water to a boil. Add large bag to pot. Rinse out bag with 1 Cup Water and add to pot. Stir well and reduce heat.to low. Simmer stirring occasionally for 15-20 minutes. Add more water if soup is too thick. Heat through to 145º. Serve in bowls and top with pumpkin seeds. Nutritional Info: Make 7 cups. Per cup:°Prot:3.8g Carb:16.9g Fiber:0.3g Fat:3.8g Chlstrl:14mg Sat Fat:2.1g Sodium:79mg Cal:111 If you're counting:3 Ingredients: pumpkin, chicken base, spices, honey, maple syrup, evaporated milk
Harvest Spice Cake
Hershey Kiss Cookie
Indian Chicken Curry Full & Split Cooking Instructions: Thaw fully in refrigerator saute chicken bag in large skillet over medium high heat. About 3-4 minutes on each side. Add bag of sauce and 1 1/2 Cup Water. Simmer uncovered until chicken is thoroughly cooked to 145° about 20 minutes Serve over Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving. Nutritional Info: ºProtein:38.8g Carb:45.6g Fiber:5g Fat:11.4g Chol:82mg Sat Fat:2g Sodium:632mg Cal:476 If you're counting:8 Ingredients: Curry Paste, Tomatoes, Spinach, Jasmine Rice, Chicken Base, Chicken, Onion, Garlic
Lemon Tarragon Tilapia Full & Split Ingredients: Spices, Flour, Jasmine Rice, White Wine, Chicken Base, Lemon, Garlic, Tilapia
Loaded Baked Potato Soup Cooking Instructions: Thaw fully in refrigerator. In heavy sauce pan melt butter. Whisk in flour until smooth and lightly browned. Gradually stir in 1 1/2 Cups Water. Add bag with milk. Stir while bringing to almost a boil. Reduce heat, and simmer 10 minutes. Mix in bag with cheese. Continue to cook stirring frequently until the cheese melts. Ingredients: Potatoes, Milk, Green Onions, Spices, Cheddar, Sour Cream, Bacon, Liquid Smoke, Butter, Flour
Mexican Pork Mole Cooking Instructions: 1. Place contents of bag into crock pot with 1 Cup of Water mix until sauce is blended with water. (If you have a very large crock pot add 2 Cups of water so it won't dry out during cooking) 2. Cover and cook on low for 8-10 hours or until meat is fork tender. 3. When finished - remove pork roast and shred with fork. if the sauce is a little dry then go ahead and add the extra water at this point. 5. Stir sauce in crock pot and pour over shredded pork. Serve in tortillas with jasmine rice and cheese. Jasmine Rice- In small sauce pan add 2 3/4 Cups of Water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving. Ingredients: Pork, Molee, Peanut Butter, Chocolate, Chicken Base, Garlic, Spices, Cheddar, Jasmine Rice, Chicken Base, Flour Tortillas
Milano Chicken Pasta Cooking Instructions: Thaw fully in refrigerator. In large skillet, over medium high heat, saute chicken in olive oil approx. 5 min. on each side. Add bag with wine and 1/2 Cup Water. Reduce by half about 3 min. add bag with eggs to chicken and stir (the consistency will be slightly grainy looking from the parmesan cheese). Serve over OR mixed together with Farfalle Pasta:Fill large sauce pan 3/4 full of water add 2 TBSP Olive Oil and 1 tsp Salt. Bring to boil add pasta and cook 7-9 minutes or until desired doneness. Drain and serve. Top with Parmesan cheese and basil. Ingredients: Egg, Milk, Chicken, Spices, Sun Dried Tomatoes, Parmesan, White Wine, Chicken Base
Moroccan Beef Cooking Instructions: In crock pot place in this order: Beef & Veggies Sauce and 3/4 Cup Water Cook on low for 6-8 hours Serve over Couscous: Bring to boil 2 - 3 Cups Water Remove from heat, add couscous, cover and let stand 5 min. Fluff with fork and serve. Top dish with Toasted Almonds Ingredients: Onions, Carrots, Dates, Prunes, Tomatoes, Spices, Beef Base, Honey, Couscous, Almonds
Paella Cooking Instructions: Thaw fully in refrigerator. In large skillet, over med high heat, brown chicken and sausage bag in Olive Oil about 5-7 min. Add bag of rice and saute for 3-5min – rice should turn a light brown add more olive oil if necessary. Add bag of tomatoes and 3 Cups Water and saute for an additional 5-7 min. COVER (if you do not have a cover use tin foil) Simmer on low until most of the water has been absorbed about 15-20 min. Add bag of seafood and veggies over the top-put cover back on, turn off heat and let sit 10 minutes. Before serving give it a little stir to incorporate colors. Nutritional Info: °Protein:25.5g Carb:50.6g Fiber:4.7g Fat:9g Chol:85mg Sat Fat:3g Sodium:443mg Cal:391 If you're counting:8 Ingredients: Onion, Andouille Sausage,Garlic, Spices, Shrimp, Chicken, Peas, Green Onions, Green Beans, Tomatoes, Peppers, Jasmine Rice, Chicken Base, Saffron
Panko Crusted Orange Chicken Full & Split Cooking Instructions: Thaw in refrigerator.In small saucepan bring contents of sauce bag to light simmer. To coat the chicken take the bag of breadcrumbs and dump in bag of chicken. Seal and shake well. Heat 1-2 TBS olive oil in large saute pan. saute chicken approx 4 min per side, until 165°. Top with orange sauce. Serve with steamed veggie of choice. Ingredients: Cilantro, Lite Mayonnaise, Chicken Base, Lime Juice, Orange Juice, Panko Bread Crumbs, Ginger, Spices, Chicken, Egg
Parmesan Crusted Chicken Cooking Instructions: Thaw fully in refrigerator. Preheat oven to 450°. Pour egg mixture into bag of chicken – seal and massage to mix well. Place bread crumb mixture in shallow dish. Dip chicken in bread crumb mixture. Press mixture into chicken. Coat potatoes in olive oil and sprinkle with salt and pepper. Bake both chicken and potatoes on greased sheet pan until chicken reaches 165° about 30 minutes. Ingredients: Eggs, Cornstarch, Lemon Juice Dijon, Bread Crumbs Spices , Parsley, Parm Cheese Chicken
Pecan Supreme Cookies Cooking Instructions: Thaw fully in refrigerator. Scoop into Tabelspoon size balls. Place on greased cookie sheet. Bake at 350 for 8-12 minutes. Take out when slightly tan - do not over cook. Ingredients: Sugar, Butter, Flour, Eggs, Vanilla, Spices, Pecans, White Chocolate Chips
Pork Chops with Bourbon Sauce Cooking Instructions: haw fully in refrigerator. Add flour to pork chop bag and coat evenly. Brown chops in heavy skillet with 2 Tbsp Olive Oil for 7-10 minutes on each side browning well. Remove from pan and saute onions and garlic. Add bag of bourbon and 2 Cups of Water. Reduce by half. Return the chops to the pan and cook another 2-3 minutes on each side or until internal temperature reaches 150° . Serve with Grits. Grits- Boil 4 Cups Water. Slowly stir in grits. Reduce heat to medium-low; cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat and serve. Nutritional Info: °Protein:29.5g Carb:16.4g Fiber:0.4g Fat:7.7g Cholest:78mg Sat Fat:2.7g Sodium:469mg Cal:297 If you're counting:7
Raspberry Balsamic Chicken Cooking Instructions: Thaw fully in fridge. Start with the Barley (it takes 15-20min longer than the chicken): In a sauce pot with lid, boil 4 1/2 Cups of water pour in barley and cover. Reduce heat and simmer 45-50 minutes or until tender. Chicken: In a large skillet over med-high heat with 2 Tbsp olive oil, saute bag of onions for 3-5min. Add chicken and saute 4-6min on each side. Reduce heat to med. add bag of sauce, stir into other ingredients and heat until chicken reaches 165° about 6-8min more. Serve over barley. Nutritional Info: ºProtein:33g Carb:23g Fiber:1g Fat:2g Chol:82mg Sat Fat:0.5g Sodium:490mg Cal:249 If you're counting:4 Ingredients: Barley, Chicken Base, Raspberry Preserves, Balsamic Vinegar, Onion Spices, Chicken
Rustic French Bread Ingredients: Bake in 425∞ oven until desired crispness (15-20min).
Signature Chocolate Torte Cooking Instructions: Thaw in refrigerator. Pre heat oven to 325°. 1. Uncover and bake for 75 minutes to 90 min. or until toothpick comes out clean. (Yes it will resemble jello when moved). 2. FREEZING the whole cake IS BEST to get it out of the pan. 3. Top with Signature Chocolate Ganache. Freeze again and slice frozen Individual slices thaw within an hour.3. Make Ganache by placing contents of bag into a heavy sauce pan, ON LOWEST HEAT POSSIBLE melt contents whisking occasionally. 4. Let cool to luke warm. Drizzle evenly over completely cooled cake (most attractive presentation is if you turn the cake upside down then drizzle ganache over. Easiest to cut cake if it's frozen. STORE IN FRIDGE Ingredients: Butter, Chocolate, Sugar, Kahlua, Coffee, Eggs, Milk, Vanilla, Cream
Smothered Pork Chops Cooking Instructions: Thaw fully in refrigerator. Heat large skillet to medium and brown pork chops, about 5 min. on each side. Remove chops to plate. Add apples and onions to skillet and cook until soft. Add the sauce mixture and heat through. Return pork chops to skillet and heat to 145°. Serve with steamed veggie you chose. Nutritional Info: ºProt:31.7g Carb:30.4g Fiber:3g Fat:8.5g Chlstrl:83mg Sat Fat:2.8g Sodium:484mg Cal:323 If you're counting:6 Ingredients: Onions, Apples, Pork Loin, Spices, Dijon Mustard, Apple Juice, Honey
Spiked Pork Tenderloin with Chutney Cooking Instructions: Thaw fully in refrigerator. Grill, broil or bake pork at 375° until internal temp is 145° at thickest part of meat. Baste often with reserved marinade. Let stand 10 min. before slicing. Chutney: place in saucepan and simmer over med heat for 15-20 min. Serve both with Coucous: Bring 2 Cups water to a boil, stir in couscous. Cover and remove from heat let steam for 5 min. fluff with fork. Nutritional Info: °Prot:30.4g Carb:30.8g Fiber:2.2g Fat:11.1g Cholest:90mg Sat Fat:3g Sodium:465mg Cal:351 If you're counting:8 Ingredients: Pork Tenderloin, Tequila, Spices, Rasberry Vinegar, Lime Juice, Raisins, Walnuts, Apples, Pears, Grits, Chicken Base
Spinach & Mushroom Risotto Cooking Instructions: Thaw fully in refridgerator. Place contents of mushroom bag in preheated saute pan with some Olive Oil. saute until onions are translucent. Add risotto and brown for 5 minutes. Stir in contents of wine bag and 1 1/2 cups of Warm Water, stir well, and cook for 5 min. Add another Cup of Warm Water, stir and cook 5 minutes. Add another Cup of Warm Water, stir and cook 5 minutes. Add one last Cup of Warm Water (4 1/2 cups total), stir and cook for 5 minutes. Test for doneness, add more water if necessary. Serve Topped with Parmesan cheese Nutritional Info: °Protein:5g Carb:17.6g Fiber:1.2g Fat:2g Cholest:4mg Sat Fat:1.1g Sodium:122mg Cal:120 If you're counting:4
Spinach Artichoke Dip Cooking Instructions: Bake in 375° for 45 minutes until 145° Ingredients: Spinach, Artichokes, Mayo, Cream Cheese, Sour Cream, Bread Crumbs, Garlic, Parmesan Cheese, Butter
Sugar Cookie Cut Outs Cooking Instructions: Heat oven to 375. Roll out dough 1/4" thick. Cut into shapes. Transfer to ungreased baking sheets. Bake for 8 to 10 minutes until lightly brown around the edges. Cool and decorate. Ingredients: Butter, Sugar, Flour, Egg, Vanilla, Spices
Thai Curry Chicken Cooking Instructions: Thaw fully in refrigerator. In large frying pan over medium heat add coconut milk sauce and mix well. Add fish to sauce and simmer until nearly cooked through. Add contents of fish sauce bag, continue simmering until sauce is reduced and fish is flaky or 145°. Serve with jasmine rice. Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving. Ingredients: Coconut Milk, Curry Paste, Fish Sauce, Sugar, Lime Leaves, Jasmine Rice, Chicken
Thai Curry Tilapia Cooking Instructions: Thaw fully in refrigerator. In large frying pan over medium heat add coconut milk sauce and mix well. Add fish to sauce and simmer until nearly cooked through. Add contents of fish sauce bag, continue simmering until sauce is reduced and fish is flaky or 145°. Serve with jasmine rice. Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving. Ingredients: Coconut Milk, Curry Paste, Fish Sauce, Sugar, Lime Leaves, Jasmine Rice, Tilapia
Triple Chocolate Cookie Cooking Instructions: Thaw in refrigerator. Drop by rounded tablespoons onto ungreased cookie sheets. About 2" apart. Bake at 300° for 23-25 min. Immediately transfer cookies to a cool flat surface.
Triple Ginger Cookies Ingredients: Sugar, Flour, Butter, Egg, Molasses, Fresh Ginger, Dry Ginger, Crystallized Ginger, Spices, Powdered Sugar, Lemon Juice
White Chocolate Craisin Cookies Cooking Instructions: Thaw fully in refrigerator May want to bring dough to room temp Pre-heat oven to 350° Spray cookie sheet with cooking spray. Drop by Tabelspoonful. May want to flatten a bit. Bake for 10-15 minutes. Ingredients: Brown Sugar, White Sugar, Butter, Eggs, Vanilla, Flour, Soda, Baking Powder, Salt, Oatmeal, White Choc Chips, Craisins

Cooking Instructions, Nutrition, and Ingredients Info

Amish Sugar Cookie

Cooking Instructions: Drop by tablespoon onto cookie sheet. Might be easiest to bring dough to room temp. No need to grease the sheet. Flatten cookie slightly with bottom of glass that's been dipped in sugar - can do this with colored sugar. Optional to top each cookie with sprinkles, m&m's, jelly beans, really any small candy you want. Bake at 350º until slightly golden at edges. Approximately 8-12 min.

Ingredients: Sugar, Butter, Oil, Egg, Spices, Flour

Artichoke & Leek Risotto

Cooking Instructions: Thaw fully in refrigerator. In a large saute pan add 1 - 2 TBS olive oil, add contents of veggie bag and saute approx. 5-8 min. Add risotto, stir well and cook until light brown. Stir in contents of wine bag and 1 1/2 cups of Warm Water, stir well, and cook for 5 min. Add another Cup of Warm Water, stir and cook 5 minutes. Add another Cup of Warm Water, stir and cook 5 minutes. Add one last Cup of Warm Water (4 1/2 cups total), stir and cook for 5 minutes. Test for doneness, add more water if necessary. Halve lemon and squeeze over risotto. Serve topped with Parmesan cheese.

Nutritional Info: °Prot:4.6g Carb:20g Fiber:1.9g Fat:1.8g Chlstrl:4mg Sat Fat:1g Sodium:198mg Cal:126 If you're counting:4

Ingredients: Artichokes, Leeks, Parsley, Garlic, Spices, Chicken Base White Wine, Parmesan, Risotto

Asiago Cheese Dip

Cooking Instructions: Thaw fully in refrigerator. Bring all ingredients to 145° very slowly. A few options: 1. Over very low heat 2. In a crock pot (3-4 hours on low) 3. In a double boiler.

Ingredients: Asiago Cheese, Sun Dried Tomatoes, Green Onions, Cream Cheese, Mayo, Sour Cream, Mushrooms.

Bacon Parmesan Green Beans Large

Cooking Instructions: Steam Green beans in 1/2 Cup water. In med skillet saute bag with butter and bacon for 3-5 minutes. Add bag with sour cream heat through stirring constantly. Combine these beans and sauce in large casserole and stir to coat. Top with extra bag of cheese. Keep warm in oven until ready to serve.

Ingredients: Grean Beans, Butter, Spices, Parmesan, Sour Cream, Bacon

Bacon Parmesan Green Beans Small

Ingredients: Grean Beans, Butter, Spices, Parmesan, Sour Cream, Bacon

Beef Stroganoff

Cooking Instructions: Beef Stroganoff Thaw fully in refrigerator. saute beef in large skillet over medium heat with 2 T Olive Oil until medium. Push meat aside and add bag of onions, saute until translucent. Add bag of sauce ingredients and stir constantly until mixed well. Rinsw out bag with 2 cups water and add to pot. Simmer until meat is cooked through and tender 145° Turn heat to medium low and add bag of mushrooms and Sour cream from fridge and heat through to desired doneness. Serve with egg noodles. Egg Noodles - Fill large sauce pan 3/4 full of water add 1 tsp Salt. Bring to boil add pasta and cook 7-9 minutes or until desired doneness. Drain and serve.

Ingredients: Beef, Onions, Beef Base, Flour, White Wine, Worcestershire, Mustard, Egg Noodles, Sour Cream

Brandied Candied Sweet Potatoes Large

Cooking Instructions: From FREEZER. Remove lid and bake at 350° until potatoes are 145° and sauce is thick and bubbly about 60-75 minutes.

Ingredients: Sweet Potatoes, Spices, Butter, Brandy, Pecans, Brown Sugar

Brandied Candied Sweet Potatoes Small

Ingredients: Sweet Potatoes, Spices, Butter, Brandy, Brown Sugar, Pecans

Butterscotch Spice Cookie

Cooking Instructions: Best if dough is brought to room tempetrature. Shape into 2" balls. Then roll in powdered sugar. Spray cookie sheet with cooking spray. Place balls on cookie sheet about 3" apart. These really spread out! Bake at 350º approximately 12-14 min. or until cookies are golden and just set. Cool on cookie sheet 5 min before removing they are pretty fragile.

Ingredients: Flour, Spices, Butter, Sugar, Egg, Butterscotch Chips

Carmelized Chicken

Cooking Instructions: Take bag of breadcrumbs and bag of chicken dump both in the large outer bag that held everything. Seal (leaving the air in!) and shake well. Place tenders on sprayed cookie sheet. Bake at 425° for 20-25 min or until 165°. Sauce: place bag of sauce in DEEP sauce pan rinse out bag with 1/2 cup water and add to pan.Bring to heavy simmer/boil for 15 min. until slightly thickened add peppercorns. Dunk each tender in sauce with tongs or place tenders on tray and drizzle sauce over top. serve with Jasmine Rice: In small sauce pan add 2 1/2 to 3 Cups of water and rice. Cook over med heat for 20 min. or until water has been absorbed.

Carrot Cake

Cooking Instructions: Thaw fully in refrigerator. Heat oven to 350°. Spray a 9x13 cake pan or two 9" round cake pans or a muffin tin. Fill evenly with batter. Bake until edges have pulled away from the sides of the pan and toothpick inserted in center comes out clean. 9x13 pan About 40-55 minutes. 9" round pans about 25-35 min Muffin Tin about 20min. Cool completely before frosting with cream cheese frosting .

Ingredients: Flour, Sugar, Spices, Oil, Eggs, Vanilla, Carrots, Raisins, Coconut, Pineapple, Cream Cheese, Butter, Powdered Sugar, Vanilla, Honey, Lemon Juice

Cashew Chicken

Cooking Instructions: In large skillet over med-high heat with 2 Tbsp Olive oil saute bag with chicken until cooked through to 165° about 5-8 min. Add 1 Cup Water and bag of sauce. Bring to a boil and down to a simmer for 4-6 min.Add bag of veggies and simmer another 3- 5min. Top with Cashews and serve over Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 min or until water has been absorbed. Let rice sit for 10 minutes before serving.

Ingredients: Soy Sauce, Hoisin, Sugar, Corn Starch, Chicken Base, Wine, Chicken, Garlic,Carrots, Snap Peas, Baby Corn, Jasmine Rice, Cashews

Chicken and Dumplings

Cooking Instructions: Thaw fully in refrigerator. In stock pot over med-high heat with 2-3Tbsp of olive oil saute` bag of onions for 2-3 min. Add bag with chicken & veggies and 1 1/2 Cups of Water stir well and heat until boiling. Combine biscuit mix with milk and stir until blended. Drop by Tablespoonful into boiling mixture. Reduce heat to medium and cover, simmer for 20 min. Remove from heat and let stand a few minutes before serving.

Nutritional Info: Makes 12 Cups and includes dumplings. By the cup ºProtein:13.7g Carb:22g Fiber:2g Fat:6.8g Cholest:25mg Saturated Fat:1.9g Sodium:624mg Cal:203 If you're counting:4.5

Ingredients: Chicken, Gravy, Mixed Vegetables, Spices, Milk, Garlic, Onion, Celery, Biscuit Mix

Chicken Marbella

Cooking Instructions: Thaw fully in refrigerator. Pre-heat large skillet with a little Olive Oil add contents of bag and cook over medium heat, turn chicken over and cook until chicken reaches an internal temperature of 165° about 20-30 minutes. Serve with cous cous. Cous cous- Bring 1 1/2 cups Water to a boil. Remove from heat, add cous cous. Let sit for 5 min before serving.

Nutritional Info: ºProt:35.8 Carb:25.5g Fiber:2.5g Fat:10.2g Cholesterol:86mg Sat Fat:1.5g Sodium:447mg Cal:348 If you're counting:8

Ingredients: Chicken, Garlic, Prunes, Green Olives, Capers, Red Wine Vinegar, Spices, Brown Sugar, White Wine, Pine Nuts, Couscous

Chicken Piccata

Cooking Instructions: Thaw fully in refrigerator. Dust chicken cutletes with flour mixture. Saute` over med-high heat 2-3 min on each side. Remove from pan and add bag with wine and 3/4 Cup Water cook 5 min. return chicken to pan and finish dish with butter and lemon slices. Heat through and serve over Pasta:Fill large sauce pan 3/4 full of water. Bring to boil add pasta and cook 7-9 minutes or until desired doneness. Drain and serve.

Nutritional Info: ºProt:31.9g Carb:8.2g Fiber:0.9g Fat:7.6g Cholesterol:92mg Sat Fat:7.6g Sodium:654mg Cal:253 If you're counting:8

Ingredients: Flour, Spices, Butter, Lemon, Parsley, Lemon Juice, White Wine, Capers, Garlic,Chicken Base, Chicken, Linguini

Chipotle Raspberry Pork Tenderloin

Cooking Instructions: Thaw fully in refrigerator. Preheat oven to 400°F. Place tenderloins in a 9x13 inch baking pan and cook for 25 minutes. Remove pan from oven and pour sauce over the pork. Return to oven and cook 10-15 minutes or until internal temperature reaches 145°F. Let rest for 5-7 minutes. Slice pork approx. 1/4" inch thick. Serve with raspberry sauce spooned on top or on the side and with Barley:In a sauce pot with lid, boil 4 1/2 Cups of water pour in barley and cover. Reduce heat and simmer 45-50 minutes or until tender.

Nutritional Info: °Protein:28g Carb:13.3g Fiber:0.7g Fat:7.5g Cholest:87mg Saturated Fat:2.5g Sodium:471mg Cal:237 If you're counting:4

Ingredients: Pork Tenderloin, Garlic, Spices, Onion, Tomatoes, BBQ Sauce, Raspberry Preserves, White Vinegar, Chipotles, Garlic, Barley

Chocolate Cookie Cut Outs

Cooking Instructions: Heat oven to 350. Roll out dough 1/8" thick. Cut into shapes. Transfer to ungreased baking sheets. Refridgerate to chill. Bake for 8 to 10 minutes until crisp, but NOT darkened. Cool and decorate.

Ingredients: Butter, Sugar, Cocoa, Flour, Egg, Vanilla, Spices

Chocolate Crinkle Cookie

Cranberry Walnut Stuffing Large

Cooking Instructions: Thaw fully in refrigerator. Place bag of Onions in large skillet and saute` over med/high heat – approx 10 minutes.Stir in contents of bag with walnuts – stir to incorporate. Dissolve chicken base in 2 Cups of HOT water. Add croutons to pan Pour over water mixture and stir until well mixed and heated through. Add more HOT water if your family prefers a moist stuffing. Serve hot or place in serving dish and keep warm in oven.

Cranberry Walnut Stuffing Small

French Onion Salisbury Steak

Cooking Instructions: Thaw fully in refrigerator. Place flour mixture in shallow dish and dredge each patty in it. Save excess flour mixture. In heavy skillet over med-high heat, add 1-2 Tbsp Olive Oil and brown patties about 3-4 minutes on each side. Remove from pan and add Onion bag – brown onions for 15-20 minutes stirring frequently until reduced considerably and almost caramelized. Sprinkle remaining flour over onions and cook another 5-7 minutes. Add sauce bag and 2 Cups of Water mix well then return patties to pan cover and simmer for 10-15 minutes. Serve on garlic toast cooking instructions: Preheat oven to 400° Place bread on baking sheet. Toast on one side until golden then turn over and sprinkle with cheese mixture. Place back in oven until cheese has melted and is lightly browned. Serve with your choice of steamed vegetables.

Ingredients: Flour, Swiss Cheese, Parm Cheese, Tomato Paste, Beef Base, Red Wine, Onions, Ground Beef, Garlic, Parsley Flakes, Green Onions, Spices, Garlic Bread

Ginger Beef Full & Split

Cooking Instructions: Thaw fully in refrigerator. In heavy skillet heat 2 Tbsp oil until very hot. Add contents of beef bag – distribute evenly and let brown about 3-4 minutes on each side. Be careful not to toss, turn and stir too much. Add contents of sauce bag plus 1/2 Cup Water, cook over medium heat until moderately thick. Add veggie bag, let cook another 4-5 minutes or until mix reaches 145°. Serve over Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed.

Ingredients: Beef, Eggs, Cornstarch, Soy Sauce, Rice Vinegar, Sesame Oil, Sugar, Spices, Carrots, Green Onions, Garlic, Jasmine Rice

Governor Woos Chicken Full & Split

Cooking Instructions: Thaw fully in refrigerator. In heavy skillet heat 2 Tbsp oil until very hot. Add contents of chicken bag – distribute evenly and let brown about 3-4 minutes on each side. Be careful not to toss, turn and stir too much. Add contents of sauce bag plus 1/2 Cup Water, cook over medium heat until moderately thick. Add veggie bag, let cook another 4-5 minutes or until mix reaches 145°. Add peanuts and serve over jasmine rice. Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving.

Ingredients: Eggs, Cornstarch, Chicken, Peanuts, Scallions, Water Chestnuts, Garlic, Spices, Lite Soy Sauce, Sugar, Hoisin Sauce, White Wine, Chicken Base

Harvest Pumpkin Bisque

Cooking Instructions: Bring 3 Cups Water to a boil. Add large bag to pot. Rinse out bag with 1 Cup Water and add to pot. Stir well and reduce heat.to low. Simmer stirring occasionally for 15-20 minutes. Add more water if soup is too thick. Heat through to 145º. Serve in bowls and top with pumpkin seeds.

Nutritional Info: Make 7 cups. Per cup:°Prot:3.8g Carb:16.9g Fiber:0.3g Fat:3.8g Chlstrl:14mg Sat Fat:2.1g Sodium:79mg Cal:111 If you're counting:3

Ingredients: pumpkin, chicken base, spices, honey, maple syrup, evaporated milk

Harvest Spice Cake

Hershey Kiss Cookie

Indian Chicken Curry Full & Split

Cooking Instructions: Thaw fully in refrigerator saute chicken bag in large skillet over medium high heat. About 3-4 minutes on each side. Add bag of sauce and 1 1/2 Cup Water. Simmer uncovered until chicken is thoroughly cooked to 145° about 20 minutes Serve over Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving.

Nutritional Info: ºProtein:38.8g Carb:45.6g Fiber:5g Fat:11.4g Chol:82mg Sat Fat:2g Sodium:632mg Cal:476 If you're counting:8

Ingredients: Curry Paste, Tomatoes, Spinach, Jasmine Rice, Chicken Base, Chicken, Onion, Garlic

Lemon Tarragon Tilapia Full & Split

Ingredients: Spices, Flour, Jasmine Rice, White Wine, Chicken Base, Lemon, Garlic, Tilapia

Loaded Baked Potato Soup

Cooking Instructions: Thaw fully in refrigerator. In heavy sauce pan melt butter. Whisk in flour until smooth and lightly browned. Gradually stir in 1 1/2 Cups Water. Add bag with milk. Stir while bringing to almost a boil. Reduce heat, and simmer 10 minutes. Mix in bag with cheese. Continue to cook stirring frequently until the cheese melts.

Ingredients: Potatoes, Milk, Green Onions, Spices, Cheddar, Sour Cream, Bacon, Liquid Smoke, Butter, Flour

Mexican Pork Mole

Cooking Instructions: 1. Place contents of bag into crock pot with 1 Cup of Water mix until sauce is blended with water. (If you have a very large crock pot add 2 Cups of water so it won't dry out during cooking) 2. Cover and cook on low for 8-10 hours or until meat is fork tender. 3. When finished - remove pork roast and shred with fork. if the sauce is a little dry then go ahead and add the extra water at this point. 5. Stir sauce in crock pot and pour over shredded pork. Serve in tortillas with jasmine rice and cheese. Jasmine Rice- In small sauce pan add 2 3/4 Cups of Water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving.

Ingredients: Pork, Molee, Peanut Butter, Chocolate, Chicken Base, Garlic, Spices, Cheddar, Jasmine Rice, Chicken Base, Flour Tortillas

Milano Chicken Pasta

Cooking Instructions: Thaw fully in refrigerator. In large skillet, over medium high heat, saute chicken in olive oil approx. 5 min. on each side. Add bag with wine and 1/2 Cup Water. Reduce by half about 3 min. add bag with eggs to chicken and stir (the consistency will be slightly grainy looking from the parmesan cheese). Serve over OR mixed together with Farfalle Pasta:Fill large sauce pan 3/4 full of water add 2 TBSP Olive Oil and 1 tsp Salt. Bring to boil add pasta and cook 7-9 minutes or until desired doneness. Drain and serve. Top with Parmesan cheese and basil.

Ingredients: Egg, Milk, Chicken, Spices, Sun Dried Tomatoes, Parmesan, White Wine, Chicken Base

Moroccan Beef

Cooking Instructions: In crock pot place in this order: Beef & Veggies Sauce and 3/4 Cup Water Cook on low for 6-8 hours Serve over Couscous: Bring to boil 2 - 3 Cups Water Remove from heat, add couscous, cover and let stand 5 min. Fluff with fork and serve. Top dish with Toasted Almonds

Ingredients: Onions, Carrots, Dates, Prunes, Tomatoes, Spices, Beef Base, Honey, Couscous, Almonds

Paella

Cooking Instructions: Thaw fully in refrigerator. In large skillet, over med high heat, brown chicken and sausage bag in Olive Oil about 5-7 min. Add bag of rice and saute for 3-5min – rice should turn a light brown add more olive oil if necessary. Add bag of tomatoes and 3 Cups Water and saute for an additional 5-7 min. COVER (if you do not have a cover use tin foil) Simmer on low until most of the water has been absorbed about 15-20 min. Add bag of seafood and veggies over the top-put cover back on, turn off heat and let sit 10 minutes. Before serving give it a little stir to incorporate colors.

Nutritional Info: °Protein:25.5g Carb:50.6g Fiber:4.7g Fat:9g Chol:85mg Sat Fat:3g Sodium:443mg Cal:391 If you're counting:8

Ingredients: Onion, Andouille Sausage,Garlic, Spices, Shrimp, Chicken, Peas, Green Onions, Green Beans, Tomatoes, Peppers, Jasmine Rice, Chicken Base, Saffron

Panko Crusted Orange Chicken Full & Split

Cooking Instructions: Thaw in refrigerator.In small saucepan bring contents of sauce bag to light simmer. To coat the chicken take the bag of breadcrumbs and dump in bag of chicken. Seal and shake well. Heat 1-2 TBS olive oil in large saute pan. saute chicken approx 4 min per side, until 165°. Top with orange sauce. Serve with steamed veggie of choice.

Ingredients: Cilantro, Lite Mayonnaise, Chicken Base, Lime Juice, Orange Juice, Panko Bread Crumbs, Ginger, Spices, Chicken, Egg

Parmesan Crusted Chicken

Cooking Instructions: Thaw fully in refrigerator. Preheat oven to 450°. Pour egg mixture into bag of chicken – seal and massage to mix well. Place bread crumb mixture in shallow dish. Dip chicken in bread crumb mixture. Press mixture into chicken. Coat potatoes in olive oil and sprinkle with salt and pepper. Bake both chicken and potatoes on greased sheet pan until chicken reaches 165° about 30 minutes.

Ingredients: Eggs, Cornstarch, Lemon Juice Dijon, Bread Crumbs Spices , Parsley, Parm Cheese Chicken

Pecan Supreme Cookies

Cooking Instructions: Thaw fully in refrigerator. Scoop into Tabelspoon size balls. Place on greased cookie sheet. Bake at 350 for 8-12 minutes. Take out when slightly tan - do not over cook.

Ingredients: Sugar, Butter, Flour, Eggs, Vanilla, Spices, Pecans, White Chocolate Chips

Pork Chops with Bourbon Sauce

Cooking Instructions: haw fully in refrigerator. Add flour to pork chop bag and coat evenly. Brown chops in heavy skillet with 2 Tbsp Olive Oil for 7-10 minutes on each side browning well. Remove from pan and saute onions and garlic. Add bag of bourbon and 2 Cups of Water. Reduce by half. Return the chops to the pan and cook another 2-3 minutes on each side or until internal temperature reaches 150° . Serve with Grits. Grits- Boil 4 Cups Water. Slowly stir in grits. Reduce heat to medium-low; cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat and serve.

Nutritional Info: °Protein:29.5g Carb:16.4g Fiber:0.4g Fat:7.7g Cholest:78mg Sat Fat:2.7g Sodium:469mg Cal:297 If you're counting:7

Raspberry Balsamic Chicken

Cooking Instructions: Thaw fully in fridge. Start with the Barley (it takes 15-20min longer than the chicken): In a sauce pot with lid, boil 4 1/2 Cups of water pour in barley and cover. Reduce heat and simmer 45-50 minutes or until tender. Chicken: In a large skillet over med-high heat with 2 Tbsp olive oil, saute bag of onions for 3-5min. Add chicken and saute 4-6min on each side. Reduce heat to med. add bag of sauce, stir into other ingredients and heat until chicken reaches 165° about 6-8min more. Serve over barley.

Nutritional Info: ºProtein:33g Carb:23g Fiber:1g Fat:2g Chol:82mg Sat Fat:0.5g Sodium:490mg Cal:249 If you're counting:4

Ingredients: Barley, Chicken Base, Raspberry Preserves, Balsamic Vinegar, Onion Spices, Chicken

Rustic French Bread

Ingredients: Bake in 425∞ oven until desired crispness (15-20min).

Signature Chocolate Torte

Cooking Instructions: Thaw in refrigerator. Pre heat oven to 325°. 1. Uncover and bake for 75 minutes to 90 min. or until toothpick comes out clean. (Yes it will resemble jello when moved). 2. FREEZING the whole cake IS BEST to get it out of the pan. 3. Top with Signature Chocolate Ganache. Freeze again and slice frozen Individual slices thaw within an hour.3. Make Ganache by placing contents of bag into a heavy sauce pan, ON LOWEST HEAT POSSIBLE melt contents whisking occasionally. 4. Let cool to luke warm. Drizzle evenly over completely cooled cake (most attractive presentation is if you turn the cake upside down then drizzle ganache over. Easiest to cut cake if it's frozen. STORE IN FRIDGE

Ingredients: Butter, Chocolate, Sugar, Kahlua, Coffee, Eggs, Milk, Vanilla, Cream

Smothered Pork Chops

Cooking Instructions: Thaw fully in refrigerator. Heat large skillet to medium and brown pork chops, about 5 min. on each side. Remove chops to plate. Add apples and onions to skillet and cook until soft. Add the sauce mixture and heat through. Return pork chops to skillet and heat to 145°. Serve with steamed veggie you chose.

Nutritional Info: ºProt:31.7g Carb:30.4g Fiber:3g Fat:8.5g Chlstrl:83mg Sat Fat:2.8g Sodium:484mg Cal:323 If you're counting:6

Ingredients: Onions, Apples, Pork Loin, Spices, Dijon Mustard, Apple Juice, Honey

Spiked Pork Tenderloin with Chutney

Cooking Instructions: Thaw fully in refrigerator. Grill, broil or bake pork at 375° until internal temp is 145° at thickest part of meat. Baste often with reserved marinade. Let stand 10 min. before slicing. Chutney: place in saucepan and simmer over med heat for 15-20 min. Serve both with Coucous: Bring 2 Cups water to a boil, stir in couscous. Cover and remove from heat let steam for 5 min. fluff with fork.

Nutritional Info: °Prot:30.4g Carb:30.8g Fiber:2.2g Fat:11.1g Cholest:90mg Sat Fat:3g Sodium:465mg Cal:351 If you're counting:8

Ingredients: Pork Tenderloin, Tequila, Spices, Rasberry Vinegar, Lime Juice, Raisins, Walnuts, Apples, Pears, Grits, Chicken Base

Spinach & Mushroom Risotto

Cooking Instructions: Thaw fully in refridgerator. Place contents of mushroom bag in preheated saute pan with some Olive Oil. saute until onions are translucent. Add risotto and brown for 5 minutes. Stir in contents of wine bag and 1 1/2 cups of Warm Water, stir well, and cook for 5 min. Add another Cup of Warm Water, stir and cook 5 minutes. Add another Cup of Warm Water, stir and cook 5 minutes. Add one last Cup of Warm Water (4 1/2 cups total), stir and cook for 5 minutes. Test for doneness, add more water if necessary. Serve Topped with Parmesan cheese

Nutritional Info: °Protein:5g Carb:17.6g Fiber:1.2g Fat:2g Cholest:4mg Sat Fat:1.1g Sodium:122mg Cal:120 If you're counting:4

Spinach Artichoke Dip

Cooking Instructions: Bake in 375° for 45 minutes until 145°

Ingredients: Spinach, Artichokes, Mayo, Cream Cheese, Sour Cream, Bread Crumbs, Garlic, Parmesan Cheese, Butter

Sugar Cookie Cut Outs

Cooking Instructions: Heat oven to 375. Roll out dough 1/4" thick. Cut into shapes. Transfer to ungreased baking sheets. Bake for 8 to 10 minutes until lightly brown around the edges. Cool and decorate.

Ingredients: Butter, Sugar, Flour, Egg, Vanilla, Spices

Thai Curry Chicken

Cooking Instructions: Thaw fully in refrigerator. In large frying pan over medium heat add coconut milk sauce and mix well. Add fish to sauce and simmer until nearly cooked through. Add contents of fish sauce bag, continue simmering until sauce is reduced and fish is flaky or 145°. Serve with jasmine rice. Jasmine Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20-30 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving.

Ingredients: Coconut Milk, Curry Paste, Fish Sauce, Sugar, Lime Leaves, Jasmine Rice, Chicken

Thai Curry Tilapia

Ingredients: Coconut Milk, Curry Paste, Fish Sauce, Sugar, Lime Leaves, Jasmine Rice, Tilapia

Triple Chocolate Cookie

Cooking Instructions: Thaw in refrigerator. Drop by rounded tablespoons onto ungreased cookie sheets. About 2" apart. Bake at 300° for 23-25 min. Immediately transfer cookies to a cool flat surface.

Triple Ginger Cookies

Ingredients: Sugar, Flour, Butter, Egg, Molasses, Fresh Ginger, Dry Ginger, Crystallized Ginger, Spices, Powdered Sugar, Lemon Juice

White Chocolate Craisin Cookies

Cooking Instructions: Thaw fully in refrigerator May want to bring dough to room temp Pre-heat oven to 350° Spray cookie sheet with cooking spray. Drop by Tabelspoonful. May want to flatten a bit. Bake for 10-15 minutes.

Ingredients: Brown Sugar, White Sugar, Butter, Eggs, Vanilla, Flour, Soda, Baking Powder, Salt, Oatmeal, White Choc Chips, Craisins