Steak au Poivre - Peppercorn Steak
Do not thaw. Keep frozen until ready to cook. Appliances vary, adjust cook time accordingly. Stove Top: Open meal bag and remove the sauce. Thaw sauce by placing it in a bowl of HOT water while preparing the remainder of the meal. On stove top heat 10-inch NONSTICK skillet over medium-high heat. Add 1 tablespoon of oil to the skillet. When skillet is hot, add remaining bag contents to skillet. Stir, cover and cook for 10 minutes, stirring occasionally. After 10 minutes, reduce heat to medium. Add thawed sauce to skillet, stir and cook for 1 minute or until sauce is hot and bubbling. Stir, replace lid, remove from heat and let stand for 1 minute. Stir and serve. FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER.

Italian Chicken Piccata
Do not thaw! Keep frozen until ready to cook. Appliances vary, adjust cook time accordingly.Stove Top: Open meal bag and remove sauce. Thaw sauce by placing it in a bowl of HOT water while preparing the remainder of the meal. On stove top heat 10-inch NONSTICK skillet over medium heat. Add 1 tablespoon of oil and remaining bag contents to skillet. Add 2 tablespoons of water to the skillet, cover and cook for 8 minutes, stirring once at 4 minutes. Increase heat to medium high, remove lid and cook for 4 additional minutes stirring every minute. Add thawed sauce to skillet, stir to coat chicken and pasta and cook for 2 minutes, uncovered, or until sauce is hot and bubbling. Remove skillet from heat, cover and let stand for 1 minute before serving.
FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER.

Creole Jambalaya and Rice
FOR FOOD SAFETY AND QUALITY, FOLLOW THESE COOKING INSTRUCTIONS. FOOD MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165°F AS INDICATED BY A FOOD THERMOMETER. Preparation: READ INSTRUCTIONS THOROUGHLY. Instructions based on 6-quart slow cooker. Appliances vary; adjust cook time accordingly. Do not thaw. Keep frozen until ready to cook. Remove contents from box. Carefully open bag with vegetables and remove rice and 3 sauce pouches. Return vegetables, rice and shrimp to freezer. Place chicken, sausage and sauce pouches under cold water to loosen film. Open chicken pouch and place chicken in slow cooker. Wash hands thoroughly after handling raw chicken. Open sausage and sauce pouches and add contents to slow cooker along with ¼ cup water. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Stir in shrimp and vegetables to slow cooker for the last hour of cook time. Open rice pouch and add rice to slow cooker in an even layer the last 10 minutes of cook time. Stir and serve. Instructions based on 4-quart slow cooker. Appliances vary; adjust cook time accordingly. Do not thaw. Keep frozen until ready to cook. Remove contents from box. Carefully open bag with vegetables and remove rice and 3 sauce pouches. Return vegetables, rice and shrimp to freezer. Place chicken, sausage and sauce pouches under cold water to loosen film. Open chicken pouch and place chicken in slow cooker. Wash hands thoroughly after handling raw chicken. Open sausage and sauce pouches and add contents to slow cooker along with ¼ cup water. Cover and cook on LOW for 8 hours or HIGH for 6 hours. Stir in shrimp and vegetables to slow cooker for the last hour of cook time. Open rice pouch and add rice to slow cooker in an even layer the last 10 minutes of cook time. Stir and serve.

Peppercorn Steak
COOKED SEASONED BEEF STEAK STRIPS (BEEF, BEEF BROTH, CONTAINS LESS THAN 2% SALT, BROWN SUGAR, SEASONING [TURBINADO SUGAR, SODIUM CARBONATE, SEA SALT, FLAVOR], WHITE PEPPER, SPICE EXTRACTIVES), ROASTED RED SKIN-ON POTATOES, HEAVY CREAM (GRADE A CREAM, CARRAGEENAN), FIRE ROASTED MARINATED PORTABELLINI MUSHROOMS (PORTABELLINI MUSHROOMS, CANOLA OIL AND OLIVE OIL BLEND, BALSAMIC VINEGAR, SALT, PEPPER), PEAS, FIRE ROASTED ONIONS, FRENCH BRANDY (FRENCH BRANDY & SALT), BUTTER (CREAM, SALT), WATER, SHALLOTS, SPICE, GARLIC PUREE, CORN STARCH, SALT, MONO-DIGLYCERIDES. 
CONTAINS: MILK. CONTAINS: RED PEPPER

Italian Chicken Piccata
MAFALDA (WATER, DURUM WHEAT FLOUR, EGG WHITES, EGGS, WHEAT GLUTEN), TEMPURA CHICKEN (CHICKEN BREAST MEAT, WATER, WHEAT FLOUR, CORN STARCH, POTATO STARCH, CONTAINS 2% OR LESS OF CREAM OF TARTAR, EGG WHITE POWDER, GARLIC POWDER, RICE FLOUR, SALT, SODIUM BICARBONATE, WHEAT STARCH. COOKED IN VEGETABLE OIL), WATER, CREAM, FIRE ROASTED MARINATED PORTABELLINI MUSHROOMS (PORTABELLINI MUSHROOMS, CANOLA OIL AND OLIVE OIL BLEND, BALSAMIC VINEGAR, SALT, PEPPER), CAPERS (CAPERS, WATER, VINEGAR, SALT), BUTTER (CREAM, NATURAL FLAVORINGS), CHICKEN BROTH FLAVOR BASE (CHICKEN BROTH, NATURAL FLAVOR), CORN STARCH, VIRGIN OLIVE OIL, GARLIC PUREE, LEMON JUICE CONCENTRATE, SALT, SPICES, MONO-DIGLYCERIDES. 
CONTAINS: MILK, EGGS AND WHEAT.

Creole Jambalaya and Rice
Cooked Long Grain White Rice, Chicken Thighs, Andouille Cajun Brand Sausage (Pork, Water, Salt, Contains 2% Or Less Of Dextrose, Sodium Lactate, Paprika, Natural Spices, Sodium Phosphate, Soybean Oil, Smoke Flavoring, Sodium Diacetate, Flavorings, Sodium Erythorbate, Sodium Nitrite, Oleoresin Of Paprika), Cooked Shrimp (Shrimp, Water, Salt, Sodium Tripolyphosphate, Sulfites), Fire Roasted Tomato, Water, Okra, Green Peppers, Tomato Paste, Onions, Celery, Butter (Cream, Natural Flavorings), Chicken Base (Chicken Meat Including Natural Chicken Juices, Chicken Fat, Sugar, Salt, Yeast Extract, Maltodextrin, Whey, Natural Flavoring), Garlic Puree, Old Bay Seasoning (Celery Salt [Salt, Celery Seed], Spices [Including Red And Black Pepper], Paprika), Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Anchovies, Tamarind, Natural Flavor), Modified Corn Starch, Paprika, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Spices. 
Contains Milk, Soy, Shrimp And Anchovies.