As an empty-nester trying to get rid of "stuff" accumulated over the years, buying a new kitchen gadget was the furthest thing from my mind. But after several of you shared how much you love your air fryer, well, I had to give it a try and...

Wow! The results were impressive: perfectly crisp panko coatings, beef filets and pork tenderloin that tasted more grilled than "oven-baked" and - this is the biggie! - significantly shorter cooking times from frozen!

Stuffed chicken breasts from freezer to table in just 35 minutes? Um, yes please!

So, what's an air fryer?

The air fryer is a countertop appliance that has a heating element and fan at the top - it's kind of like a small, turbo-charged convection oven! The fan circulates very hot air quickly throughout the cooking area and around the food, speeding up the cooking process. It's also excellent for reheating foods.

Dinner Done + Air Fryer = Faster Cooking Times!

In our testing, the air fryer remarkably reduced "from frozen" cooking times. Because the rapidly circulating hot air helps speed up the cooking process, frozen items are removed from the disposable pan and placed directly on the air fryer's rack -- if left in the original pan, the sides prevent some of the air circulation and impact cooking times.

So far, we have found the types of dishes noted below cook well in the air fryer. Click here for a printable copy  - a little "cheat sheet" that's perfect to keep as a reference on the side of the fridge!

* Cooking times are from frozen and, as always, are approximate and will depend on your exact device as well as the thickness of what is being cooked, which can vary greatly. To ensure food has been cooked to the recommended safe temperature, simply use an instant read meat thermometer... it's that easy!

Lots to choose from...

There are lots of different air fryers out there and picking one was a little confusing. Basically, they vary in size (volume for cooking) and shape (basket vs. toaster oven-like). 

The Elite Platinum 3.5 Quart Air Fryer was our first purchase. It seemed big enough for two people and was economically priced. While it worked fine for certain things, the size and shape of the basket was too restrictive for many of our petite-sized freezer-to-oven dishes, so after a few weeks the search for a larger air fryer began...

Ultimately, I chose the GoWISE USA Deluxe 12.7-Quart Air Fryer. It has an oven-like shape and a much larger volume for cooking, which was exactly what I was looking for. As a bonus, it also came with a lot of accessories that have been useful, including a rotisserie rod which I haven't used yet, but hello, Peruvian Chicken!  I also like that the inside is stainless steel and I can easily line the bottom with foil to catch any drippings. There are a few cracks and crevices where crumbs collect around the door, but generally speaking this air fryer is easy to clean. 

A few tips!

There's not much of a learning curve to using the air fryer, but a few tips never hurt.

• Read the manual!
• Just like conventional ovens and other appliances, different air fryers cook differently based on brand and wattage. The more you use it, the more familiar you’ll be with how our dishes cook in your particular air fryer.
• Preheat your air fryer. It it doesn’t have a preheat setting, that’s OK, just put it on the desired temp and let it heat 2-3 minutes before cooking. (I just add 2 to 3 minutes to the estimated cooking time and then put the food in to cook once the oven is heated.)
• Oil the basket or racks to minimize sticking. It’s best to simply wipe with cooking oil as non-stick sprays can damage the coating on some air fryer baskets.
• Remove frozen items from our disposable pans and don’t overlap food when cooking. Remember that a main reason the air fryer is so effective is because very hot air circulates rapidly around all sides of the food! Separate the items you are cooking so that the heat can properly circulate.
• Placing foods too close to the heating element at the top of the air fryer can result in food burning or over-cooking quickly. I cook my entrees in the lower and middle area of the air fryer when possible.
• Check for even cooking. Some foods will need to be flipped halfway through cooking, or if you are cooking on multiple racks, you may want to swap the bottom rack for the top rack halfway through cooking so all items brown evenly.
• If you really enjoy fried foods, try “spritzing” your dishes lightly with a little bit of oil right before cooking and halfway through the cooking process.
• Always use an instant read thermometer to check the internal temperature of your dish, measuring in the thickest part. This is especially important when cooking foods from frozen as they can cook unevenly. Instant read thermometers are inexpensive (under $10) and easy to use… just don’t leave them in a hot oven and do wash them by hand! Here are a few that we own: Rubbermaid Instant Read Thermometer ~ Taylor Instant Read Thermometer.  

Do you have any awesome tips for using the air fryer? If so, we'd love to hear them! Feel free to comment below...

Happy Air Frying!

~ Audra

P.S.  Yes, we've also testing certain Dinner Done dishes in the Instant Pot and had great results!  You'll see Instant Pot friendly dishes noted as such on our menu!

Disclaimer: If you click on one of the product links and make a purchase, we may get a little beer money (not enough for a 6-pack). We will NEVER recommend something that we haven't used and loved!

If this week has been any indication, it looks like we'll have an especially hot summer this year. What's better than a creamy popsicle on a hot summer day? A creamy adult popsicle!

These Strawberry Margarita Poptails are so easy to make you'll want to keep them in your freezer all summer long! 

Ingredients & Instructions

• 1 can of condensed milk (14oz)
• 2 Tbls fresh lemon juice
• 2 cups pureed strawberries (blend fresh strawberries with a little water)
• 1/4 cup tequila
• 10 slices fresh lime (1/4" thick"
• craft or popsicle sticks
• Dixie cups

If you don't already have Dixie cups in the house, try to find the new "8 inspiring designs" pack. With sayings like be awesome, enjoy the little things and good vibes, it's like they were custom designed just for poolside popsicles!

First, let's get everything ready. Put 10 Dixie cups on a baking tray. Then stick a popsicle stick through the center of each lime slice. The lime slices will help keep the popsicle sticks upright as they freeze, and also keeps the popsicle from dripping all over your fingers! Now we're ready to make our poptail mix.

In a pitcher, mix together the condensed milk, lemon juice, pureed strawberries and tequila. 

Pour poptail mix into the Dixie cups and top each with a popsicle stick, adjusting the lime slice so that it sits directly on top of the mix. Freeze the poptails overnight. When you're ready to serve, just peel the cup away and... voila! The perfect poolside treat! 

Get Creative!

How about Mango Margarita Pops? Georgia Peach Pops? Raspberry Lime? Just replace the pureed strawberries with any combination of fruit. We love good recipes that are easy to customize!

Good to Know...

Because alcohol doesn't freeze, putting too much in these pops will make them slushy and hard to eat. A good rule of thumb is 1oz of alcohol for each cup of other liquids. 

Happy Poptailing! 

Audra

With that in mind, we've created a sample 4-week meal plan this month that combines Dinner Done convenience with plenty of room for your own home-cooked family dishes and nights out at your favorite restaurants.  Although Grab & Go entrees aren't included here because they change so much during the month, the Excel version of the meal plan is easily edited so you can customize to your family's taste and lifestyle. When printing these documents, be sure that your printer is set to print them on one page (fit to size)! If you have trouble downloading the file, let us know and we'll gladly email it to you! 

But first, let's take a look at the entrees on the May Menu...

Our new dish this month is "India-meets-Mexico" fusion, Coconut Curry Chicken Tacos (pictured below). Flavorful shredded chicken, nestled in a flour tortilla and drizzled with our flavor-packed cilantro sauce. It is delicious! 

And, although not technically a new recipe, we've got wild-caught GROUPER(!) on the menu this month. Yes, we are very excited to finally be able to offer this delicious, mild fish!

Now, on to the rest of the May Menu...

If you love the simple convenience of sheet pan dinners - and who doesn't!? -  take a look at these dishes, which pair well with oven-roasted veggies:

• Dijon Buttermilk Chicken Breasts
• Marsala Pork Tenderloin (sauce simmers in small saucepan)
• Parmesan Crusted Grouper
• Herbed Balsamic Bleu Chicken
• Parmesan Crusted Chicken Fingers (always in G&G!)
• Sun-Dried Tomato, Spinach & Goat Cheese Stuffed Pork Chops

We've also got a few dishes that are freezer-to-table in under 30 minutes:

• Grilled Flank Steak with Santa Fe Sofrito
• Greek Style Shrimp with Pasta
• Parmesan Crusted Grouper 

And, some grill greats for those days out on the patio or by the pool:

• BBQ Bacon Cheddar Stuffed Burgers
• Kansas City BBQ Chicken with Cornbread Bites
• Grilled Flank Steak with Sana Fe Sofrito

Lastly for those who try to keep carbs to a minimum, we've always got plenty of dishes with 10g of carb or less:

• BBQ Bacon Cheddar Stuffed Burgers - 4g carb without buns! Delicious wrapped in iceberg lettuce!
• Beef Filets in Mushroom Roquefort Sauce - 3g carb.
• Grilled Flank Steak with Santa Fe Sofrito - 8g carb.
• Herbed Balsamic Bleu Chicken - 4g carb.
• Marsala Pork Tenderloin - 3g carb.
• Parmesan Crusted Grouper - 9g carb.
• Sun-Dried Tomato, Spinach and Goat Cheese Stuffed Pork Chops - 7g carb.
• ... and more in our Grab & Go case! 

 Happy May from all of us at Dinner Done. We appreciate you! 

~ Audra

• Sheet Pan Dinners
• Freezer to Table in 30 Minutes or Less
• Grill Greats 
• Keto / Low-Carb Options

Sheet Pan Dinners 

With a few fresh veggies, it's easy to turn a Dinner Done freezer-to-oven entree into a healthy, wholesome sheet pan dinner. In fact, we are loving sheet pan dinners so much that we are working on providing complete sheet pan kits in the near future! 

For now, here are our suggestions for entrees that are the perfect starting point for great sheet pan dinners...

Walnut Rosemary Oven Fried Chicken | Dinner Done Roasted Garlic Mashed Potatoes | Parmesan Green Beans*

Freezer to Oven: Cook Walnut Rosemary Oven Fried Chicken. Toss fresh green beans with a little olive oil, salt, and garlic powder and spread on a lined sheet pan. The last 15-20 minutes, put the green beans in the oven and roast. Toss with parmesan just before serving. When the green beans go in the oven, microwave the Roasted Garlic Mashed Potatoes in an oven-safe dish and let them sit while the rest of the meal finishes cooking.

Catalina Chicken | Roasted Broccoli* & Potatoes*

Freezer to Oven: Cook Catalina Chicken on sheet pan with quartered baby potatoes that have been tossed in olive oil and seasoning. The last 30-35 minutes, add sheet pan of sliced broccoli. Sprinkle in some fresh garlic slices if you happen to have some on-hand. Just before serving, squeeze a little fresh lemon over the roasted broccoli.

Classic Pork with Apple Walnut Filling | Zucchini Quarters & Roasted Sweet Potato*

The Classic Pork with Apple Walnut Filling should be completely thawed before baking - otherwise the outer edges of the pork will overcook before the inside is ready! Put thawed pork roast on lined sheet pan and surround with sweet potato chunks that have been tossed in olive oil and salt. All seasoned zucchini quarters to the sheet pan the last 20 minutes of baking. TIP: Pork is safe and perfectly cooked once the internal temperature reaches 145F. The pork will be slightly pink at this temperature, but it is perfect! We tend to overcook pork which makes this lean meat tough. For best results, use an instant read thermometer when cooking pork.

Italian Turkey Meatloaf | Dinner Done Twice Baked Mashed Potatoes | Honey Butter Baby Carrots*

Freezer to Oven: Cook Italian Turkey Meatloaf - our meatloaf dishes are always best when transferred to a sheet pan for cooking! The last 40 minutes, sprinkle baby carrots on the sheet pan and continue cooking. Cook mashed potatoes in oven with meatloaf, or microwave in an oven-safe dish. Just before serving, heat a little butter, add honey to taste and drizzle over roasted carrots.

Also great for sheet pan dinners and on the April menu.. Chicken Pot Pie Pastries, Chicken Parmigiana and Salmon with Citrus Beurre Blanc! 

Freezer-to-Table in 30 Minutes or Less

Freezer-to-table in under 30 minutes? Yes, please! 

Taverna Chicken | Field Green Salad* | Dinner Done Oven Roasted Cauliflower

QuickThaw/Saute Taverna Chicken. Bake roasted cauliflower while preparing the chicken. Kick up the heat a bit for a faster roast time, if you'd like. Tip: Use some of the included feta cheese as a topper for your field green salad! And, if you don't have salad dressing at home you can prepare a simple citrus vinaigrette by whisking together olive oil, salt, pepper and juice from the included fresh lemon!

Shrimp with Basil-Walnut Pesto | Spinach Salad*

QuickThaw/Saute the Shrimp with Basil-Walnut Pesto. Add pesto to taste - if you have some leftover, simply freeze it and use it for an amazing pasta side dish another time! Toss fresh spinach with craisins, walnuts and a little feta cheese. Drizzle with vinaigrette. 

Chicken Tikka Masala | Cucumber Yogurt Salad* | Naan*

QuickThaw/Saute the Chicken Tikka Masala.  Peel cucumber and cut into slices. Toss in yogurt with a splash of lemon juice and dried mint. Serve warm naan bread on the side. 

Tramonti Pork Chops with Carrot Rice Pilaf |  Asparagus*

QuickThaw/Saute Tramonti Pork Chops and start the Carrot Rice Pilaf. When the pork chops are almost done, throw in chopped asparagus and give a quick saute. 

Grill Greats

We love grilling... it's easy, delicious and our favorite way of preparing pork tenderloin and beef filets!

Jamaican Pork Tenderloin with Island Chutney | White Rice | Roasted Veggie Medley* | 

Prepare a sheet pan of sliced veggies - carrots, red bell pepper and red onion. Bake in a hot oven for 20-30 minutes while you prepare the rest of the meal. QuickThaw/Grill the pork tenderloin while the rice is cooking. Finish off the Island Chutney in a small saucepan. 

Argentinean Beef Filets | Dinner Done Sweet Corn Mashed Potatoes | Brussel Sprouts with Walnuts*

Microwave the mashed potatoes and let sit for 10 min before serving. QuickThaw the beef filets by transferring frozen beef into a ziploc, sealing well and submerging in water 10-15 min. Grill and serve topped with our amazing Chimichurri Sauce. Quarter brussel sprouts and toss in olive oil and salt. Sprinkle on a sheet pan along with walnuts and roast 15-20 min.

Caramelized Onion & Bleu Cheese Beef | Dinner Done Roasted Garlic Mashed Potaotes | Dinner Done Spinach Souffle 

Bake spinach souffle and roasted garlic mashed potatoes together (or microwave the potatoes in an oven-safe dish). QuickThaw beef by transferring filets in ziploc, sealing well and submerging in water 10-15 minutes. While beef is thawing, prepare onions. The last step is to grill the beef - it's always best hot off the grill! 

Keto/Low-Carb Options

Here are our lowest-carb dishes of the month. Pair these with salads and veggies for a delicious dinner any night of the week. You'll find other delicious low-carb and keto-friendly options in Grab & Go - in addition to entrees on the monthly menu, our prep team is always making batches of other popular entrees for Grab & Go so the assortment constantly changes! We also take requests, so if there's a dish you've had before and would like to see again, just let us know! 

• Caramelized Onion & Bleu Cheese Beef - 14g carb, but omit the onions for near 0-carb dish!
• Argentinean Beef Filets - 1g carb
• Tramonti Pork Chops & Carrot Rice Pilaf - 3g carb if omit the rice pilaf
• Beef Barbacoa - 8g carb for beef + cheese, so omit the tortilla or wrap in romaine lettuce!
• Jamaican Pork Tenderloin & Island Chutney - 0g carb if chutney is omitted.
• Taverna Chicken - 3g carb

Have an amazing April! 

~ Audra

* These are suggested side dishes to complete the meal! 

We've paired the entrees with Dinner Done side dishes and/or suggestions for fresh vegetables and salads that can be easily added at home for a delicious, nutritious meal any night of the week!

• Sheet Pan Dinners
• Freezer to Table in 30 Minutes or Less
• Sunday Dinners & Family Feasts
• Keto / Low-Carb Options

Sheet Pan Dinners 

Many Dinner Done dishes can be turned into full sheet pan dinners with the addition of a few fresh veggies! In fact, when we photograph our dishes each month, we almost always place our freezer-to-oven entrees on a parchment paper lined sheet pan because the hot oven air can circulate around the dish more freely. The parchment paper makes cleanup a breeze.

Here are our suggestions for Dinner Done entrees that make great sheet pan dinners when paired with simple fresh veggie side dishes!

Tuscana Chicken | Dinner Done Roasted Red Pepper Mashed Potatoes | Zucchini Slices with Parmesan Cheese*

Freezer to Oven: Cook Tuscana Chicken and Dinner Done Roasted Red Pepper Mashed Potatoes (in original pan)  at same time. The last 15-20 minutes, add sheet pan with zucchini slices seasoned with salt, pepper and a sprinkling of parmesan cheese on an upper rack.

Miso Glazed Cod | Honey Butter Carrots* | Roasted Potatoes*

Freezer to Oven: Cook Miso Glazed Cod. The last 45 minutes, add sheet pan of baby carrots drizzled with butter and honey, and quartered baby potatoes tossed in olive oil, salt and pepper.

Portabella Piccata Pork Chops | Dinner Done Twice Baked Mashed | Balsamic Brussel Sprouts*

Freezer to Oven: Begin cooking Twice Baked Mashed in original pan (also can be microwaved - see label!). After 30 minutes, put frozen pork chops in oven.  Quarter brussel sprouts and toss in salt and balsamic vinegar. Add to oven last 30 minutes of baking. Saute Portabella Piccata Sauce in small saucepan just before serving. 

Honey Garlic Chicken | Sweet Potato Slices* | Broccoli Florets*

Freezer to Oven: Cook Honey Garlic Chicken. The last 30 minutes, add sheet pan of simply seasoned sliced sweet potato rounds and broccoli florets. 

Freezer-to-Table in 30 Minutes or Less

QuickThaw/Saute is one of my favorite at-home cooking methods because these dishes generally go freezer-to-table in under 30 minutes - perfect for those busy days when I get home and realize I forgot to plan dinner! 

Here are our suggestions for Dinner Done entrees that go freezer-to-table in under 30 minutes, and sides that pair perfectly! 

Turkey Minestrone & Garlic Bread | Crisp Iceberg Salad*

QuickThaw/Saute Turkey Minestrone & Garlic Bread. While the minestrone simmers, prepare a simple salad with crisp, chopped iceberg lettuce, julienne carrots and cherry tomatoes. Blue cheese or ranch dressing provide a creamy balance to our veggie-laden soup!

Sizzling Steak Fajitas | Guacamole &  Chipotle Sour Cream* | Yellow Rice & Refried Beans*

While the steak and veggies QuickThaw, get the rice started. Don't forget to set a timer so you know when the rice is done! Heat a can of refried beans and top it with a handful of cheddar cheese. Why not dress up the fajitas with simple, homemade guacamole and chipotle sour cream. You only need a few ingredients... For the guac, use a fork to coarsely mash ripe avocado and then add in a squeeze of fresh lime juice and a dash of salt. For the Chipotle Sour Cream, mince canned chipotle peppers and stir in to sour cream wtih a dash of salt and pepper - chipotles are spicy, so do this a little at a time! Now, the steak and veggies should be ready for the skillet! 

Southern Style Shrimp & Grits | Sauteed Greens*

QuickThaw/Saute the Southern Style Shrimp & Grits.  Chop collard greens, kale or spinach and saute until tender. Add a splash of red wine vinegar to the greens just before serving. 

Samui Chicken | Dinner Done Thai Pesto Pasta | Asparagus*

Start the Thai Pesto Pasta while you are QuickThawing the Samui Chicken. Saute the Samui Chicken. When the chicken is almost done, throw in chopped asparagus and saute alongside the chicken cutlets. 

Sunday Dinner – Family Feasts 

Sundays are such great days to slow down just a little bit and build memories around the family table. Try these dinner-time conversation starters - they aren't just for kids!

Here are our suggestions for hearty, family-friendly Sunday dinners featuring a Dinner Done entree with our side dish suggestions!

Peruvian Roast Chicken | Dinner Done Roasted Garlic Mashed Potatoes | Roasted Veggie Medley* | Biscuits*

Dinner Done Mashed Potatoes and a sheet pan medley of carrots, red onion chunks, and red bell pepper slices – these can cook all together with the Peruvian Roast Chicken! If you've got enough room in your oven, add the biscuits at the end as well! Have any fresh herbs or jarred pesto around? Mix it into softened butter to make herb butter for the biscuits! 

Bacon Cheddar Spinach Stuffed Pork Loin | Dinner Done Twice Baked Mashed Potatoes | Green Beans & Almonds*

Thaw the Dinner Done Twice Baked Mashed at the same time you are thawing the pork loin and then bake them both together! Brown sliced almonds in a little olive oil (watch carefully – these can burn quickly) and sprinkle them over sautéed green beans.

Ropa Vieja | Black Beans & Rice* | Sweet Plantains* | Dinner Done Corn Souffle

The Ropa Vieja is a crock pot dish, so can cook most of the day until the beef is super-tender! Dress up canned black beans easily - cook diced onion and minced garlic until fragrant, and then add beans and simmer. If you’ve got fresh cilantro on-hand, chop and stir in to taste just before serving. Sweet plantains make a fun addition and are easily available (and microwavable!) in the ethnic freezer section at the grocery.

Chicken Florentine Lasagna Roulades | Italian Salad* | Parmesan-Garlic Bread*

Prepare a delicious Italian-style salad with romaine, chopped heart of palm and artichoke hearts, diced mozzarella cheese and olives. Toss in a simple vinaigrette made by mixing 1 Tbls Dijon mustard, 3 Tbls balsamic vinegar, and a little salt and pepper, and then whisking in 1/2 cup olive, avocado or grapeseed oil. For the Parmesan-Garlic Bread, slice a baguette in half and top with melted butter, minced garlic and a sprinkle of parmesan cheese. Bake just until the top begins to brown. Serve immediately.

Keto/Low-Carb Options

Here are our lowest-carb dishes of the month. Pair these with salads and veggies for a delicious dinner any night of the week. You'll find other delicious low-carb and keto-friendly options in Grab & Go - in addition to entrees on the monthly menu, our prep team is always making batches of other popular entrees for Grab & Go so the assortment constantly changes! We also take requests, so if there's a dish you've had before and would like to see again, just let us know! 

• Tuscana Chicken (5g carb)
• Peruvian Roast Chicken (6g carb)
• Dijon Herb Pork Tenderloin (2g carb)
• Ropa Vieja (7g carb)
• Bistro Chicken (4g carb, omitting potatoes)
• Samui Chicken (7g carb)
• Bacon Cheddar Spinach Stuffed Pork Loin (6g carb)
• Beef Filets with Rosemary Gorgonzola Butter (1g carb)

Happy Eating!

~ Audra

* These are suggested side dishes to complete the meal! 

Make candy bark or candy-loaded rice krispies treats for fun holiday gifts...

• For candy bark, simply melt chocolate and spread a thin layer over a lined cookie sheet. Then top with the the chopped candy of your choice. Sprinkle in crushed pretzel, too... it gives a nice salty counter-balance to the sweet! Chill and then "break" the chocolate into small pieces.
• Loaded rice krispies? Um.. yes! Marshmallows melted with a little butter, rice krispies or choco krispies, and a medley of chopped candies = a great holiday gift for teachers, neighbors and friends!

Chop up chocolately treats and freeze to use throughout the year. These make great additions to cookies and pancakes, are delicious, fun ice cream toppers and how about gourmet smores... yum!

We have to admit that this idea is our favorite! Invite friends (and their leftover candy) over for these fun wine-candy pairings...

• Reeses Peanut Butter Cups and Gamay
• Twix and Syrah
• Sour Patch Kids and Reisling
• Snickers and a dry red blend
• Hershey's Kisses and Red Zinfandel
• Kit Kat and Pinot Noir
• Candy Corn and Prosecco
• Twizzlers and Pinot Noir
• Gummy Bears and Pinot Grigio
• M&Ms and Merlot
• Skittles and Sauvignon Blanc

And, of course, many groups will take Halloween candy donations and send them to our troops!

Have other creative uses for leftover Halloween candy? We'd love to hear them! 

 ~ Audra

 Insulated Food Jars

An insulated food jar opens the door to all kinds of lunch possibilities. Healthy, homemade pasta dishes, hearty soups and even last night's leftovers can all be kept hot and at a safe temperature with these! Here are a few tips that may come in handy:

• Not all thermoses are created equal. Use a good quality vacuum insulated food jar.
• Make sure your child can open the thermos by themselves. This goes for any foods being packed in a lunchbox!
• Pre-heat the jar by filling with boiling water. Let stand a few minutes to heat the container, then empty the water and fill with steaming hot food.
• Before using it for the first time, fill it with hot food and test the temperature of the food with an instant read food thermometer 4-6 hours after packing. For optimal safety, hot items should be above 140F. Foods between 40F and 140F are considered to be in "The Danger Zone" where bacteria can multiply quickly. Err on the safe side -- food that has been in "The Danger Zone" for more than 2 hours should not be eaten.
• Insulated food jars aren't just for hot foods. They can also be used to keep cold foods cold! Chill the container before adding cold foods by adding ice water and letting sit for several minutes before filling.

 Safe Packing!

WIth a little planning, it's a snap to pack a delicious, nutritious and safe lunch for your kids. Let them help and soon they'll be safely packing their own lunches!

The Night Before:

• Reminding the kids to always wash hands before preparing or eating any food is never a bad idea. Safe food begins with clean hands!
• Prepare and refrigerate any perishable foods.
• Use an insulated lunchbox. If the lunchbox can fit in the fridge, consider leaving it there overnight with the lid open to pre-chill. 
• Freeze water bottles or juice boxes and any freezer gel packs you want to use. 

In the Morning:

• Put freezer gel pack and frozen water/juice in Ziplocs to prevent condensation from wetting other items. 
• Place a gel pack in the bottom of the cooler and put the most perishable lunch items directly on top. 
• Use a cloth napkin or paper towel to cover lunch items and then put snack items on top. This helps keep the cold air in with the lunch items when the lunchbox is opened for snack-time. Tell your child to leave the napkin in place until after lunchtime!
• If you are packing hot items in a thermos, cosider sending that separately.
• Place frozen water/juice in with the snack on top. This will keep the snack cold as it thaws. 
• Be sure the lunchbox is well closed.

After School:

• Lunchboxes can be a breeding ground for germs. Clean out your child's lunchbox daily with a disinfectant and soapy water and let air dry. 

 Testing, Testing...

Do a quick test run before school starts to make sure the meals will be safe and appetizing. 

Prepare the lunchbox and leave on the kitchen counter. After 4-6 hours (or whatever the estimated time is that the lunchbox will be out of refrigeration before the food is eaten), use an instant read thermometer to test the temperatures of any perishable cold or hot items. 

Cold items should be under 40F and hot items should be above 140F for optimal safety. Between 40F and 140F is considered "The Danger Zone". 

As a general rule, perishable foods are not considered safe to eat once they have been in "The Danger Zone" for 2 hours. It's in this zone that bacterial grow and multiply rapidly!

 10 Creative Lunchbox Ideas:

1. Athough kids to tend to eat the same things over and over again, they can get bored, too! An easy way to mix thngs up is to use different breads. Try small bagels, English muffins, dinner rolls, pita breads and wraps. 
2. Whole wheat is preferable, but if the kids don't eat it.... Send them to school with the healthiest foods possible, but ones you know they will eat. 
3. Leftovers make great lunches! To ensure they are safe to eat, refrigerate leftovers promptly after dinner. Leftover mashed potatoes and veggies? Brown a little ground beef and layer for a delicious Shepherd's Pie!
4. Try simple and nutritionally complete meals like Chicken & Rice (with finely chopped veggies tossed in) and soups.
5. Do the kids like Mexican food? Beef and bean burritos can be heated until steaming, wrapped in aluminum foil and placed in an insulated food jara. 
6. Use cookie cutters to cut sandwiches, quesadillas and cheese into different shapes. Witches and pumpkins are fun in October, Christmas trees in December....
7. Let the kids help plan their lunch. Give them two or three healthy options to choose from. If the kids are small, this seems like a lot of work, but soon they may be able to make them all on their own! They may even offer great suggestions you never considered.
8. Baked tortilla chips and refried beans or salsa make a tasty, healthy snack, as do pretzel sticks with nut butter.
9. Include a little something in your child's lunchbox - a knock-knock joke, personal note or even a special pencil or eraser. They'll remember those little touches forever. 
10. So many kids go to school with sweets in their lunchbox. Homemade cookies, mini-muffins and slices of cake can be a real treat and still healthful. When baking quickbreads, muffins and cakes, experiment with the following substitutions:  Use 1/4 whole wheat flour and 3/4 all-purpose white flour for added fiber, and for every 1/2 cup of oil in a recipe, use 2 Tbsp of oil and 6 Tbsp of unsweetened applesauce. Use 1/4 less sugar as the applesauce adds natural sweetness.

 Here's to healthy, homemade lunches and an awesome new school year!

~ Audra

1. Always start with a clean grill, and grease the grilling surface before heating.
2. Grill veggies separate from meats when doing kabobs. Veggies do well over indirect heat, while meats are usually best grilled over direct heat.
3. Marinate meats in the refrigerator and never at room temp. And, beware of meats that are partially frozen as the outside will be over-cooked by the time the inside is safe to eat. 
4. Use an instant read thermometer to grill perfectly every time.  Safe internal temps are shown below. 
5. Keep the grill lid down as much as possible.
6. Maximize juiciness by minimizing poking and flipping. Use tongs or large spatulas instead of forks.
7. Let meats rest 10 minutes before slicing. 
8. When making burgers, mix the beef gently to keep it tender. 
9. Grilled proteins are a fabulous contrast to cool salad greens. Slice thinly and toss with a simple vinaigrette. Add crisp corn, heart of palm, artichoke or grilled veggies for an amazing salad.
10. Pineapple isn't the only fruit that's great on the grill. Try bananas, peaches, pears and apricots... halve and grill over indirect heat for about 8 minutes and serve over ice cream.

No Guess Grilling 

Take the guesswork out of grilling! Use an instant read thermometer for perfectly cooked meats every time.

• Burgers: 165F
• Beef: 145F (medium-rare); 160F (medium); 170F (well-done)
• Chicken: 165F
• Pork: 155F
• Seafood: 145F

How Hot Is It?

Estimate the temperature of your grill by holding your hand, palm side down, about six inches above the coals. If you can hold your hand comfortably there for:

• 2 seconds - it's hot, about 375F or more
• 3 seconds - it's medium-hot, about 350-375F
• 4 seconds - it's medium, about 300-350F
• 5 seconds - it's low, about 200-300F

Direct or Indirect?

There are two general methods of grilling... direct and indirect. As you probably guessed, direct is when items are placed directly over the flames to cook. Indirect grilling is when foods are placed away from the flames.

Most items, including steaks, burgers, hot dogs, seafood and pork chops are grilled directly over the flames. Use the indirect method for larger cuts like roasts and bone-in  meats and poultry.

Be on the lookout for shooting flames when grilling things like chicken thighs that tend to drip a lot of fat (called rendering) as they cook. A mix of direct vs indirect cooking may work best when it's hard to keep flames in check. 

Need some grilling inspiration? We've always got great-for-the-grill entrees available in our online store! Feel free to pop in and pick up from our ready-made dishes, order online or give us a call. We're always happy to help!

Happy Grilling!

~ Audra

Here are some new things you'll find:

• Grab & Go. Grab & Go is now available online in our "Store" and, even better,  you'll not only find a constantly changing selection of dishes like always, but now you'll also be able to choose from ready-made dishes found on our monthly menu. 
• Pictures! We've been working for several years now on photographing our dishes. You'll finally be able to see what the finished product looks like. I take the dishes directly from our ready made inventory and prepare them at home to photograph, so you are seeing "the real deal"! Keep an eye out for a future blog post where I'll talk about little tricks and cooking tips that make your meals look restaurant fabulous! 
• SuperChef Points. Now that Grab & Go is available for online purchase, your $99+ purchases will count toward a $30 SuperChef Customer Reward as long as it is made with your Dinner Done account! You've asked for this for a long time... we're so glad to be able to finally do it!
• Valentine's Day, Pie Days, etc. Those fun, popular special menus that gave us so much trouble on our old website will be super simple to book on the new one! That's right... no more "Put a 4 here" nonsense... long-time Dinner Doners know *exactly* what I'm talking about! We are *very* excited about this!
• $5 Delivery Days. You won't have to wonder when your $5 Delivery Day is any more... simply sign in to your Dinner Done account, shop the "Store" and click on "Choose Pickup or Delivery Date here." Enter your address (if you're not already logged in) and you'll see upcoming options for $5 delivery as well as in-store pickup! 
• $5 Delivery Days - Outside of the Zone.  If you don't live in a $5 Delivery Day area, but still want to take advantage of the great deal, call us and we'll add one of our $5 Delivery Day Meet Spots to your address book. Then, simply place an order for delivery to that address and we'll see you there! 

Until next time... 

~ Audra (posting from Dan's login ;))