Fresh Ideas with Leigh Ann - Quick International Meals - 13 WTHR Indianapolis



Fresh Ideas with Leigh Ann - Quick International Meals

Instead of fast food, make a fast, authentic international dish with Contessa. It's quicker and healthier than fast food and it's restaurant quality.

These delicious recipes are easy to prepare from freezer to plate in 12 minutes. They come complete with all ingredients and sauces. You can prepare the meals right out of the bag, or be creative and adapt to new recipes using the products. All of our products have premium ingredients, no artificial colors and vegetables are crisp and vibrant in color.

Green Practices
Contessa Green Cuisine is the perfect choice for the busy, eco-conscious consumer. Green Cuisine is the frozen food that helps protect the environment. Our products are produced using 50% less energy which reduces the C02 emissions by 1/2 compared to conventional plants built today. All of our recipes are easy to prepare and easy on the planet.

Sesame Chicken Lettuce Wraps

  • 1 pkg Contessa Sesame Chicken
  • 1 head butter lettuce, 12 leaves removed, rinsed, and dried
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup crispy chow mein noodles

Prepare Contessa Sesame Chicken per instructions on package.

Mix together cooked rice, chicken and vegetables.

Place 2 tablespoons chicken mixture inside each lettuce leaf and top with mint, basil, scallions and chow mein noodles. Roll and serve.

Mango Rum Glazed Chicken over Pineapple

  • 1 bag Contessa Orange Chicken
  • 1 cup fresh mango, diced
  • 1 cup fresh pineapple, sliced
  • 1/4 cup scallion bulbs, sliced
  • 1/2 cup Malibu Rum
  • 3 tbsp oil
  • green onion and cilantro for garnish

Heat 1 tablespoon oil in a small sauce pan over medium-high heat. Add scallions, sauté for 30 seconds. Add rum and heat until rum is reduced by half, stirring occasionally. Add mango and the orange sauce packet from Contessa Orange Chicken. Stir and remove from heat.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook for 3 - 4 minutes. Remove from skillet and set aside. Add frozen vegetables and pineapple to the skillet and sauté until hot.

Add rice and half the mango rum sauce. Sauté for 1 minute until hot. Remove from heat and keep warm. Heat remaining mango rum sauce and add chicken. Mix well to coat chicken.

To serve: Place a bed of rice mixture on each plate. Top with chicken and mango sauce. Garnish with green onions and cilantro.

Chicken Pasta with Chipotle Orange Cream

  • 1 package Contessa Orange Chicken, thawed
  • 2 Tbs butter
  • 1 medium purple onion, diced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2/3 cup dry white wine
  • 2 Tbs chipotles in adobo sauce, finely chopped
  • 2 cups cream
  • 8 oz spaghetti, cooked
  • Garnish with orange slices and parsley

In a large non-stick skillet, melt 2 tablespoons butter over medium-high heat. Add shrimp and saute for 3 minutes. Mix well and add Contessa orange sauce, reduce to medium heat. Add onions and bell peppers and cook for 4 minutes. Stir in white wine, garlic and chipotles. Allow mixture to simmer for 2 minutes and add cream. Add cooked pasta and season with desired amount of salt and pepper. Transfer to a large serving dish, garnish with parsley and orange slices.

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