If you've misplaced your cooking instructions, we have your backup ready. Go to the Menus page, select your meal and click on Nutritional information.
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For best results
Freezing
Keep 2-3 of your meals in the refrigerator when you get home to enjoy this week.
Eliminate air from bags before freezing, but leave some room for liquids to expand.
Place the rectangular foil pans on the shelf first, then put zip-top freezer bags on top of them.
Set your freezer temperature at 0°F (-17.8°C) or lower. This helps retain nutritional content, flavor and texture.
Store frozen meals for up to 60 days.
Thawing
In the refrigerator - 1-3 days
Microwave - Not recommended since it partially cooks some of the food
Counter top - Not advisable since it promotes bacterial growth
Straight to the oven - Do not do this unless it's listed in the cooking instructions
After you thaw your meal, check the spice level to determine if you want to add spice or salt. Healthy tip: You can consume less salt by adding before you cook your meal than afterwards.
Also, some sauces or marinades separate during the freezing process. So, you may want to stir the ingredients as you prepare the entrée to cook.
Cooking
Follow cooking instructions as provided. Internal temperature of all foods need to reach at least 165°F (73.9°C).
View cooking instructions from the menu list by clicking on "Nutritional Information".
Meals stored in the zip top bag must be moved to a microwave or oven safe dish prior to cooking them.
Vegetable Cooking Instructions
We provide side dishes with several meals each month. For best results, frozen vegetables may be cooked in a small amount of water, by baking or pan-frying.
Stovetop: Cooking in a small amount of water
Cook most frozen vegetables without thawing. Bring water to a boil in a covered saucepan. The amount of water to use depends on the vegetable and the size of the package. For most vegetables, one-half cup of water is enough per pint package. Place frozen vegetables in boiling water, cover the pan and bring the water quickly back to a boil. To insure uniform cooking, it may be necessary to separate pieces carefully with a fork. When the water is boiling throughout the pan, reduce the heat and start counting time. Be sure the pan is covered to keep in the steam.
Cook vegetables until just tender. Drain. Add Touch of Gourmet signature sauce and stir to coat vegetables. Serve immediately.
Times:
- Green Beans: 12-18 minutes
- Corn: 3-5 minutes
- Carrots: 5-10 minutes
- Broccoli: 5-8 minutes
Baking
Many frozen vegetables may be baked in a covered casserole. Partially defrost the vegetables to separate pieces. Place the vegetable in a greased casserole; add Touch of Gourmet signature sauce. Cover and bake until just tender. The time it takes to bake a vegetable varies with size of pieces and how thawed they are before baking.
Approximate time for baking most thawed vegetables is 45 minutes at 350 degrees Fahrenheit (moderate oven). Slightly more time may be required if other foods are being baked at the same time.
Pan Frying
Use a heavy fry pan with a cover. Place Touch of Gourmet signature sauce and an optional Tablespoon olive (or vegetable) oil in pan. Add bag of frozen vegetable, which has been thawed enough to separate pieces. Cook covered over moderate heat. Stir occasionally. Cook until just tender, about 10-15 minutes. And serve immediately.