|
Archived Cooking Instructions
September 2008
Summer 2008
June 2008
May 2008
April 2008
March 2008
February 2008
January 2008
November 2007
December 2007
November 2007
October 2007
September 2007
August 2007
July 2007
June 2007
May 2007
April 2007
March 2007
February 2007
January 2007
December 2006
November 2006
|
Cooking Instructions
Cooking Instructions: September 2008
Baked Ravioli Bake: 45-60 minutes
This entrée can be cooked for frozen or thawed. Preheat oven to 375°F. Bake
covered for 45 minutes. (75 minutes from frozen) Remove cover and bake for an
additional 10-15 minutes (15-20 from frozen).
Artichoke Smothered Chicken Breasts . Bake: 35 minutes
Thaw completely in the refrigerator for 24-36 hours. Preheat oven to 350F. Place
entrée, uncovered, into heated oven and bake 25-30 minutes, until chicken is cooked
through and meat thermometer reads 165F.
Per Serving: Calories: 258; Fat; 5g; Sodium; 667mg,
Fiber; 7g; Protein: 34g
BBQ Chicken Pizza . Grill/Bake: 15 minutes
This dish can be baked from frozen! Preheat oven to 500F. Place pizza on foil, pizza
stone, griddle surface, baking sheet or directly on oven rack and cook 5-7 minutes,
longer for a crispier crust.
Per pizza: Calories; 652, Fat; 25gm, Protein; 27gm, Carb;37gm, Fiber-3gm, Sodium-
900mg, Chol-154mg
Blue Cheese Buttered Steak . Grill/Broil: 15 minutes
Thaw completely in the refrigerator for 24-36 hours. About an hour before serving,
place portion cups of blue cheese butter on counter to bring to room temperature.
Heat grill to med-high heat (approx. 450 . 500F). Unwrap steak and cook with grill
closed for 5-6 minutes per side, or until it is done to your liking. Serve with blue
cheese butter and top with extra blue cheese. This dish can also be broiled. Place
unwrapped steaks on a foil wrapped pan and place on an oven rack at least 6 inches
away from the heating element. Cook at 500F for 5-6 minutes per side, or until
desired done-ness is reached.
Per Serving: Calories: 454; Fat: 26g; Sodium: 500mg; Fiber: 1g; Protein 42g.
Caesar Salmon . Bake: 30 minutes
Thaw completely in the refrigerator for 24-36 hours. Preheat oven to 350F. Place
entrée, uncovered, into heated oven and bake 25-30 minutes, until salmon is cooked
through.
Per serving: calories: 415; Fat: 25g; Sodium: 420mg; Fiber 1g; Protein 32g.
Chef Series: Waterman Grille
Salmon with Blackberry Reduction . Stovetop/ Bake: 30 minutes
Thaw completely in the refrigerator for 24-36 hours. Bring blackberry sauce to room
temperature by leaving container out on the counter 1 hour prior to cooking, or placing
mixture in a microwave safe dish and heating for a short time, 15 seconds at a time
until warmed. Preheat oven to 350F. Heat 1 Tbsp. oil in a sauté pan over medium
heat. When hot, pan sear salmon, skin side up, over medium-high heat on the
stovetop (in a oven-safe dish if possible) for 3-5 minutes per side. Place pan in
preheated oven and bake 5-7 minutes to finish cooking. If you don.t have an oven-
safe dish, transfer to something that can go into the oven before baking. Top with
blackberry sauce and serve.
Per Serving: Calories: 303; Fat: 15g; Sodium: 280mg; Fiber: 1g; Protein: 28g.
Curried Chicken Crepes - Bake: 25 minutes
This dish can be cooked from frozen. Preheat oven to 350F. Place entrée, covered,
into heated oven and bake 20 minutes. Meanwhile heat sauce enough to melt butter
and mix all ingredients over a low heat on the stovetop or in a microwave-safe dish.
Remove crepes from oven. Uncover, pour sauce over and bake another 10 minutes, or
until crepes are heated through and edges are golden brown.
Per Serving: Calories: 230; Fat: 10g; Sodium: 800mg; Carbohydrates: 22; Fiber 2g; Protein: 19g.
Feta and Chickpea Quinoa . Stovetop: 25 minutes
Thaw completely in the refrigerator for 24-36 hours. Bring 2 cups (small)/ 4 cups
(large) water to a boil over medium heat on the stovetop. Stir in vegetable base from
portion cup and stir to completely to dissolve. Then add quinoa. Cover and reduce
heat to low. Cook for 20-25 minutes until all water is absorbed. Once cooked, let
quinoa cool for a few minutes, and then stir in veggies, cheese and dressing (and
chicken, if ordered). Serve at room temperature.
Per Serving: calories: 395; Fat: 22g; Sodium: 590mg; Fiber: 8g; Protein: 16g
Fish Tacos . Stovetop: 25 minutes
Thaw completely in the refrigerator for 24-36 hours. Empty contents of cornmeal crust
onto a plate, and egg on another. Place a medium sized pan over medium-high heat
on the stovetop. Spray heavily with non-stick spray, or add oil to the pan to cover the
bottom. Now, remove fish one piece at a time from the bag, and coat well in the egg,
then in the cornmeal crust. Fish may fall apart, that is ok. Add fish to pan. Cook
until crust forms, then carefully flip with a spatula to get entire fish crispy and cooked
through . approximately 5 minutes per side.
Meanwhile, lay out one tortilla on each plate. Top with fish as desired. Then, squeeze
all the savory white taco sauce into a bottom corner of the Ziploc bag. Using scissors,
snip the corner of the bag off, and drizzle this sauce over the fish. Top with salsa, fold
up and enjoy! Per Serving (with 1 tortilla): Calories: 440; Fat: 8g; Sodium: 980mg; Fiber: 2g; Protein: 48g.
Ginger Beef Noodle Bowls - Stovetop: 20 minutes
Thaw completely in refrigerator at least 36 to 48 hours. Pour bag containing carrots
and broth seasoning into a medium/large stock with the beef base from the portion cup
and add 4 cups (small) / 8 cups (large) water and bring to a boil. Meanwhile, heat a 1
Tbsp. olive oil in a medium sauté pan over medium heat on the stovetop.
When hot, add steak and cook 2-4 minutes on each side until brown. Remove steak
from heat and let sit for 5 minutes. Slice thinly into bite-sized pieces. Spoon any
browned bits in the pan into the stock pot. Now add noodles and beef to broth and
turn heat down to simmer. Cook another 10 minutes, until noodles are fully cooked.
If needed, add additional water. Ladle into bowls and serve with chopsticks provided!
Per Serving: Calories: 561; Fat: 15g; Sodium: 360mg; Fiber: 5g; Protein: 39g.
Option: Kids may enjoy the cooked noodles removed from the broth and slices of steak
prior to combining with the broth.
Noodle Bowls with Gingered Tofu/Chicken Substitution - Stovetop: 20 minutes
Thaw completely in refrigerator at least 1-2 days. Pour bag containing carrots and
broth seasoning into a medium/large stock with the beef/vegetable base from the
portion cup and add 4 cups (small) / 8 cups (large) water and bring to a boil.
Meanwhile, heat 1 Tbsp. olive oil in a medium sauté pan over medium heat on the
stovetop. When hot, add tofu/chicken breasts cook 3-5 minutes on each side until
brown. Remove from heat and slice into bite-sized pieces. Spoon any browned bits in
the pan into the stock pot. Now add noodles and tofu/chicken to broth and turn heat
down to simmer. Cook another 10 minutes (12-15 minutes for chicken, or until meat
is cooked through). If needed, add additional water. Ladle into bowls and serve with
chopsticks provided!
Hawaiian Skewered Pork Medallions . Grill/Broil: 20 minutes
Preheat grill to 450°F. Divide pork, peppers and pineapple evenly among skewers,
provided. Reserve marinade. Rice: Bring 2 cups (small) / 4 cups (large) water to a
boil. Stir in rice and return to a boil. Then, cover and reduce heat to low. Simmer for
20 minutes, or until all water is absorbed. Then stir in pineapple mixture. Grill pork
skewers for 7 - 9 minutes per side, or until internal temp is 155 degrees for medium
rare keeping lid closed. Brush with reserved marinade during cooking if desired.
Serve skewers atop jasmine rice. Per Serving with 1/2 cup brown rice: Calories: 618; Fat: 12g; Sodium:
367mg; Fiber: 5g; Protein 36g.
Pork Tenderloin over Mushrooms and Creamy Polenta . Bake: 25 minutes
Thaw completely in the refrigerator for 24-36 hours. Preheat oven to 350F. Take out
a medium-sized pan and place it on the stovetop over medium-high heat. When the
pan is hot, empty contents of pork tenderloin bag into the pan and brown meat on all
sides. Next, place into an oven safe dish (or leave in the pan if you can place that in
the oven) and finish cooking pork until meat thermometer reaches 150F .
approximately 20 minutes.
Meanwhile, in a small stock pot, bring contents of milk and chicken base to a boil
adding 1 cup (small)/ 2 cups (large) water to the pot. Once boiling, stir in polenta and
continue stirring until it starts to thicken (3-5 minutes). Then stir in blue cheese and
remove from heat. If polenta is too thick, add a small amount of additional water or
milk. Serve Pork tenderloin sliced with mushrooms over polenta, and drizzle pan
juices, if desired. Per Serving with 1/2 cup Polenta: 481; Fat: 16g; Sodium: 589mg; Fiber: 3g; Protein: 44g.
Tuscan-Rubbed Spatchcock Chicken . Grill/Broil: 35 minutes
Thaw completely in refrigerator for at least 24 to 36 hours. Preheat grill to medium
heat. Place the chicken on the grill, skin side down. After about 3 to 4 minutes,
reposition the chicken clockwise about 1/4 turn, still skin side down, and continue
cooking for another 3 to 4 minutes.
Reduce heat to low and grill another 20 minutes, turning the chicken over every 4
minutes or so. Cook to internal temperature of 165F.
Can also be cooked in oven: Roast at 425F for 10 minutes in baking dish then reduce
heat to 350F. Continue baking another 25-30 minutes (baste with pan juices if
desired, every 10 minutes) until internal temperature reaches 165. Per Serving: Cal-280, Total
Fat-12gm, Sodium-100mg, Protein-27gm, Carbohydrate-6gm, Fiber-1gm
~ denotes a signature dish from The Mixing Table making a repeat appearance.
[back]
|
· menus · food safety · cooking instructions · price · FAQ
