Gourmet in a Day

ALL Items below are available split - ONLY if it says Full & Split

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.

Ingredients: Chicken, Panko Bread Crumbs, Cilantro, Rice Vinegar, Garlic, Spices, Ginger, Egg, Jasmine Rice, Chicken Base

Cheesy Corn Grits

Ingredients: Grits, Chickan Base, Corn, Cheese

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

Chinese BBQ Pork Wrap

Cooking Instructions: 1. Place contents of bag into crock pot. 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 a little water. 5. Stir sauce in crock pot and pour over shredded pork. Serve in tortillas with gingered jasmine rice. Jasmine Rice- In small sauce pan add 2 3/4 Cups of Water and rice. Cook over medium heat for 20-25 minutes or until water has been absorbed. Let rice sit for 10 minutes before serving.

Ingredients: Lite Soy, Hoisin, Honey, Sugar, Garlic, Ginger, Spices, Sesame oil, Rice Vinegar, Pork Loin, Jasine Rice, Chicken Base

Cumin and Lime Pork Tenderloin

Cooking Instructions: For Oven Roasting or Outdoor Grilling: Preheat oven or grill to 450° Place on greased rack and roast or grill for 10-12 minutes then turn over and grill or roast for another 10-12 minutes or until internal temp reaches 145°. Serve with Spicy Corn - In skillet over med-high heat with 2 Tbsp Olive Oil add bag with corn and saute until onions are tender and corn is heated through.

Nutritional Info: °Prot:27.8g Carb:2.9g Fiber:0.4g Fat:12.1g Chlstrl:87mg Sat Fat:3.1g Sodium:359mg Cal:234 If you're counting:5

Ingredients: Pork Tenderloin, Lime juice, Olive Oil, Garlic, Corn, Onion, Peppers, Parsley, Cilantro, Spices

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Fajitas with Beef

Cooking Instructions: Thaw fully in refigerator. Pre-heat grill. Start Mexi 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. Drain marinade from meat and vegetables - you can brush on the marinade while meat & veggies grill. Grill on a grill topper (flat pan with small holes) so the meat & veggies won't fall through the regular grate. Grill until 145° and serve on tortillas with mexi rice and cheddar cheese.

Ingredients: Onions, Peppers, Beef, Lime juice, Olive Oil, Worcestershire Sauce, Tabasco, Garlic, Chicken Base, Spices, Rice, Cheddar Cheese, Flour Tortillas

Fajitas with Chicken

Cooking Instructions: Thaw fully in refigerator. Pre-heat grill. Start Mexi 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. Drain marinade from meat and vegetables - you can brush on the marinade while meat & veggies grill. Grill on a grill topper (flat pan with small holes) so the meat & veggies won't fall through the regular grate. Grill until 145° and serve on tortillas with mexi rice and cheddar cheese.

Ingredients: Onions, Peppers, chicken breast tenders, Lime juice, Olive Oil, Worcestershire Sauce, Tabasco, Garlic, Chicken Base, Spices, Rice, Cheddar Cheese, Flour Tortillas

Garlic Lime Adobo Chicken

Cooking Instructions: Thaw fully in refrigerator Drain marinade and Oven Roast or Outdoor Grill: Preheat oven to 450° Place on greased roasting rack and roast or grill for 5-7 minutes then turn over and grill or roast for another 5-7 minutes or until internal temp reaches 165°. Serve fajita style in tortillas with cheese and a side of spicy corn - In skillet over med-high heat with 2 Tbsp Olive Oil add bag with corn and saute until corn is heated through.

Ingredients: Onion, Peppers, Cilantro, Corn, Cheddar Cheese, Chicken, Olive Oil, Spices, Lime Juice, Garlic, Flour Tortillas

Garlic Mustard Glazed Pork Chops

Cooking Instructions: Thaw fully in refrigerator. Pull out chops and heat marinade in saucepan until 165°. Broil or grill pork over medium high heat until 145°. Top with marinade and serve with Cheesy Grits: In med. saucepan bring 4 cups water to a boil. Add the grits and corn, stir well, reduce heat to LOWEST setting. Cook until water is absorbed (10-15 min.). Remove from heat and stir in cheese. Keep covered until ready to serve.

Nutritional Info: ºProt:33.3 Carb:11g Fiber:1.4g Fat:10.7g Cholesterol:80mg Sat Fat:3g Sodium:645mg Cal:276 If you're counting:5 Cheesy Grits:4 ºProt:7.9 Carb:27.8g Fiber:1.2g Fat:6.9g Cholesterol:19mg Sat Fat:4.1g Sodium:132mg Cal:202 If you're counting:4

Ingredients: Mustard, Vinegar, Spices, Garlic, Pork, Soy, Honey

Gourmet in a Day Recipe CD

Governor Woos Chicken

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

Greek Chicken with Orzo Salad

Cooking Instructions: Thaw fully in fridge. Drain and discard marinade. Broil or grioll chicken over med-high heat until 165° about 3-4 min on each side. Serve in Pita topped with yogurt mixture and a side of Orzo Salad: Cook orzo as you would pasta by filling a large sauce pan 3/4 full of water add 2 TBSP Olive Oil and 1 tsp Salt. Bring to boil add orzo and cook 7-9 minutes or until desired doneness.Drain & rinse with cold water in collander. In large bowl combine orzo with bag of vinaigrette stir well so orzo absorbs vinaigrette. Chill before serving.

Nutritional Info: ºProt:33.3 Carb:1.9g Fiber:0.1g Fat:1.8g Cholesterol:82mg Sat Fat:0.5g Sodium:92mg Cal:163 If you're counting:3 Orzo Pasta Salad: ºProt:8.7 Carb:44.3g Fiber:2.1g Fat:7.7g Cholesterol:7mg Sat Fat:2.1g Sodium:146mg Cal:282 If you're counting:7

Ingredients: Chicken Tenders, Onion, Lemon Juice, Parsley, Feta, Kalamata olives, Fresh Garlic, Olive Oil, Sugar, Spices, Orzo

Island Pork Tenderloin

Cooking Instructions: Thaw fully in refrigerator. Pour half of marinade in with Black Beans mix well. Broil or grill pork for 3 minutes, baste with other half of marinade, and broil or grill another 5 minutes. Turn over and baste and broil or grill another 12-15 minutes or until internal temp reaches 145°. Let rest 5 minutes cut into 1"-2" thick medallions and drizzle with remaining marinade. Serve with hot or cold Black Bean salad.

Nutritional Info: °Prot:29.8g Carb:13.6g Fiber:1.1g Fat:8.2g Cholesterol:93mg Sat Fat:2.7g Sodium:471mg Cal:246 If you're counting:5

Ingredients: Pork Tenderloin, Orange Juice, Garlic, Honey, Olive Oil, Lime Juice, Spices, Peppers, Corn, Black Beans, Cilantro

Lemon Tarragon Tilapia

Nutritional Info: °Prot:27.9g Carb:8.2g Fiber:1g Fat:8.2g Chlstrl:81mg Sat Fat:4.5g Sodium:636mg Cal:234 If you're counting:5

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

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

Peanut Chicken

Cooking Instructions: Thaw fully in fridge. Dump bag of peanuts in with chicken. Seal and shake to incorporate. Grill or broil chicken on well oiled grate until 165° about 4- 5 minutes on each side. Serve with peanut noodles.

Ingredients: Peanut Butter, Peanuts, Lime Juice, Olive Oil, Sesame Oil, Rice Vinegar, Soy Sauce, Ginger, Fresh Garlic, Pasta, Carrots, Cilantro, Onion

Peanut Pasta Salad

Cooking Instructions: Boil pasta rinse under cold water and toss with everything else.

Ingredients: Peanut Butter, Linguini, Lite Soy, Rice Vinegar, Sesame Oil, Sesame Seeds, Ginger, Garlic, Green Onions, Cilantro, Carrots, Lime Juice

Tequila Lime Chicken

Cooking Instructions: Thaw fully in fridge. Drain marinade. Optional to save marinade as a sauce and simmer over med heat until 165° . Broil or grill chicken over med-high heat until 165° about 3-4 min on each side. Serve with Mexi Rice: In small sauce pan add 3 Cups of water and rice. Cook over medium heat for 20 minutes add corn and beans and simmer an additional 10 min or until water has been absorbed. Optional to drizzle cooked marinade over everything.

Nutritional Info: °Prot:35.2g Carb:2.9g Fiber:0.1g Fat:1.9g Chlstrl:87mg Sat Fat:0.5g Sodium:99mg Cal:193 If you're counting:3

Thai Beef Salad

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