| SKU | orange-chicken-for-2-mono-congo | 5x10-vegan-lentil-sheppards-pie-for-2-mono-congo | 5x10-beef-lasagna-for-2-mono-congo | 1-2-kilo-coffee-tamarindo-bbq-pork-ribs-mono-congo | 5″x10″-veggie-pot-pie-for-2-mono-congo | 700g-creamy-pumpkin-soup-for-2-mono-congo |
| Content | Orange Chicken for 2 (Mono ConGO)
Crispy chicken in a ginger orange sauce, with sautéed veggies and chickpeas with rice. Gluten-Free.
*Ready-made only. Not recommended to freeze.
Cooking Instructions: Reheat in sauce in saucepan reheat food to approximately 82 degrees (small bubbles) and stir periodically to ensure even temperature. Heat chicken on rice in a tray in the oven for 10-12 minutes at 375. Pour sauce over rice and chicken to serve. | 5"x10" Lentil Sheppard’s Pie for 2.
 Vegan Options  Gluten-Free, Dairy-Free
Mushroom lentil gravy, creamy mash potatoes with a mix of carrots, beans, onions, and mushrooms.
Cooking Instructions: Thaw for two hours until soft. Bake in oven at 375 degrees for approximately 40 minutes.
| Regular layered pasta with tomato beef sauce, mozzarella cheese and white Bechamel sauce.
Cooking Instructions: Thaw for two hours until soft. Bake in the oven at 375 degrees for approximately 40 minutes.
| Coffee rubbed slow-cooked pork ribs in a Tamarindo BBQ Sauce. Packed in 1/2 kilo (serves 2)
Cooking Instructions: Thaw until soft. Cook on grill for 10-15 minutes. If baking, bake in the oven for 10-15 minutes at 385 degrees. | 5″x10″ Veggie Pot Pie for 2 (Mono ConGO)
Made with a flaky, buttery crust, a creamy sauce and a hearty mix of lentils and vegetables.
Cooking Instructions: Thaw for two hours until soft. Bake in the oven at 375 degrees for approximately 40 minutes | Creamy puree of roast pumpkin, veggie stock & coconut milk lightly seasoned with garlic, onion and salt & pepper. |
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