Gourmet in a Day

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

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

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

Ginger Beef

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

Gourmet in a Day Recipe CD

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

Indonesian Chicken

Cooking Instructions: In large skillet over med heat with some oil Saute bag with chicken until almost cooked through. Add sauce and rinse out bag with ½ cup warm water and add to chicken. Continue to cook until chicken is 165 . add more water if necessary. Serve over Jasmine Rice and top with peanuts, coconut and sliced banana. Note: If banana was frozen the outside may be dark, but the fruit inside will be fine, just a little soft.

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

Panko Crusted Orange Chicken

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 rice.

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

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