December 2008 Cooking Instructions
January 2009 (1) 2008 (3)
Nutritional Information
*All cooking times are approximate, as oven and grill temperatures may vary.
1 Italian Style Meatloaf: The Whole Foods Market-Palatine Meal of the Month
Completely thaw meatloaf in refrigerator. Preheat oven to 350F. Place meatloaf, uncovered, into oven and bake for about 60-75 min or until internal temp reaches 150F. Let rest for 5 min. Split orders, bake for about 45 min or until internal temp reaches 150F. Let rest for 5 min. Serve with balsamic-glazed veggies and potatoes. |
2 Zesty Chicken Ranch Wraps or Tempeh Ranch Wraps
| Completely thaw in refrigerator. Preheat oven to 350F. Keep wraps in foil, and bake for 25-30 min or until heated through. Turn over halfway through cooking time. Or, to bake from frozen, bake for 45-55 min or until center is hot and soft when squeezed. |
3 Beef Burgundy
| Completely thaw in refrigerator. For crock pot, add Beef Burgundy to pot. Cook on low for 7-8 hrs or on high for 4 hrs, or until meat is very tender. For stovetop, add Beef Burgundy to large pot. Bring to boil, then cover and simmer for about 3-4 hrs or until beef is tender. Serve over wide noodles or brown rice with steamed carrots. |
4 Whole Roasted Chicken with Apricot Cranberry Sauce and Mashed Potatoes
| Completely thaw in refrigerator for 2-3 days. Place chicken(s) in your favorite roasting pan-breast/legs side up. Preheat oven to 450F. Using glove provided, rub olive oil mix all over chicken. Roast @ 450F for 20 min. Turn heat down to 375F and roast for about 1 hr or until internal temp reaches 165F. Remove chicken(s) to serving platter and keep warm. Meanwhile, place contentes of sauce bag into medium sauce pan or skillet. Heat to boiling, reduce heat and simmer for about 10 min or until reduced. Serve with mashed potatoes (provided) and sauce. |
5 Pecan Encrusted Tilapia
| Completely thaw in refrigerator (about 24 hrs). Preheat oven to 400F. Spray fish with light coating of cooking spray to assist browning. Bake, uncovered, for 15-20 min or until fish flakes easily with a fork. Serve with steamed broccoli and rissoto. |
6 Raspberry-Balsamic Glazed Chicken
| Completely thaw in refrigerator. Preheat large skillet on medium. Pour 1-2 Tbs of oil into skillet. Pour contents of flour bag into shallow bowl. Mix thoroughly with a fork. One at a time, dredge chicken pieces in flour and place in hot skillet. Brown chicken for several min on each side or until no longer pink inside. Remove chicken from pan and keep warm. Pour contents of sauce bag into skillet and bring to a boil, stirring to scrape up any brown bits in pan. Simmer for several min or until sauce is slightly thickened. Place chicken back in pan and warm through. Serve with orzo and a spinach salad with raspberry vinaigrette. |
7 Chicken Toscano with Roasted Red Pepper Sauce
| Completely thaw chicken and sauce in refrigerator. Preheat oven to 400F. Remove sauce container and set aside. Lightly spray chicken with canola spray (to aid browning). Bake, uncovered, for 20-30 min, or until internal temp reaches 165F and chicken is no longer pink in the middle. To cook from frozen, preheat oven to 375F. Remove sauce container from pan, then re-cover. Bake, covered, for 45 min. Uncover and bake about 15 min longer or until chicken is cooked through and no longer pink in the middle. Serve with warmed or room temp Roasted Red Pepper Sauce (provided), over roasted potatoes and fresh steamed green beans. |
8 Shrimp Scampi with Linguini
| Keep pasta frozen! Completely thaw rest in refrigerator. To cook pasta, bring water to boil, add pasta and boil for 4-5 min. Drain. While pasta is cooking, heat large skillet on med-high heat. Add contents of shrimp baag. Cook for 2 minuntes and then trun shrimp over and cook for an additional 1 min or until shrimp are pink and cooked through. Add contents of sauce bag and cook for 1 min longer. Remove from heat. Put pasta in large serving bowl and cover with shrimp and sauce. Sprinkle with shaved parmesan and fresh parsley and serve with crusty bread for soaking up the fabulous sauce! |
9 Creme Brulee French Toast with Grand Marnier
| Completely thaw in refrigerator. Preheat oven to 350F. Let french toast come to room temp for 30 min before baking. Bake, uncovered, for approx 30 min or until top is firm and browned. Half orders bake for about 20-25 min. Serve with fresh fruit and top with pure maple syrup and powdered sugar, if desired. |
10 Chicken Florentine Cannelloni or Tempeh Cannelloni
| Completely thaw in refrigerator. Bake, uncovered @ 375f for about 40-45 min or until heated through (Insert a knife into center of casserole. If it comes out hot, remove from oven). Let stand 10 min before serving. |
11 Chicken 'Bella
| Â Completely thaw in refrigerator. Preheat oven to 350F. Place contents of bag into baking dish. Pour all of marinade ingredients over top of chicken. Sprinkle brown sugar over all. Bake for 1 hr, spooining juices over chicken several times. Serve on a platter and pour juices over top. Serve with couscous and roasted veggies. |
12 Tuscan White Bean and Vegetable Soup
Completely thaw in refrigerator. Place soup contents into large sauce pan or soup kettle and bring to a boil. Turn down heat and simmer, uncovered, for 1 hr or more. Serve in soup bowls and top with freshly grated parmesan (provided) and croutons.
© Mindful Meals, Inc. | 
