Microwave: Make two slits on top of bag. Microwave on medium-high for 7-9 minutes. Let bag rest for 5 minutes. The internal temperature of the thickest part of the thigh should reach a minimum temperature of 165°F. Internal temperature should be measured with a thermometer.

Stovetop: Place contents of bag in a 3 quart sauce pan. Heat on medium-high heat until the internal temperature of the thickest part of the thigh reaches a minimum temperature of 165°F. Internal temperature should be measured with a thermometer.

Microwave: Make two slits on top of bag. Microwave on medium-high for 7-9 minutes. Let bag rest for 5 minutes. The internal temperature of the meatball and sausage should reach a minimum temperature of 165°F. Internal temperature should be measured with a thermometer.

Stovetop: Place contents of bag in a 3 quart sauce pan. Heat on medium-high heat until the internal temperature of meatball and sausage reaches a minimum temperature of 165°F. Internal temperature should be measured with a thermometer.

Microwave: Make two slits on top of the bag. Microwave on medium-high for 7 – 9 MINUTES. Let the bag sit for 5
minutes. Using a food thermometer, measure the internal temperature of the thickest part of the breast. The internal temperature should be a minimum of 165°F.

Stovetop: Place contents of bag into a 3 quart sauce pan. Heat on medium-high heat until the internal temperature of breast reaches a minimum of 165°F. Internal temperature should be measured with a thermometer.

Microwave: Make two slits on top of the bag. Microwave on medium-high for 7-9 minutes. Let the bag sit for 5 minutes. Using a food thermometer, measure the internal temperature of the thickest part of boneless pork rib. The internal temperature should be a minimum of 165°F.

Stovetop: Place contents of bag into a 3 quart sauce pan. Heat on medium-high heat until the internal temperature of boneless pork rib reaches a minimum of 165°F. Internal temperature should be measured with a thermometer.