March Feature Dishes (Pre-Order Now For Feb 28th Pickup!)

This dish has 3 parts: Chicken; Butter Sauce; Jasmine Rice. 

PREPARE RICE (STOVETOP): Rinse jasmine rice. Add rinsed rice, 1 ½ cups water, 1/2 tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer for 16-19 min until rice is tender. Fluff with a fork.

PREPARE Butter Chicken: QUICK THAW CHICKEN AND SAUCE by submerging well-sealed packages in water 15-20 min. In a large pan, add a little oil and saute chicken on medium-low for 4-5 minutes per side until nicely browned, but being careful that the bottom of the pan doesn't burn. Remove chicken cutlets from pan. Lower heat and add 1/2 cup of water and Butter Chicken Sauce to the pan. Stir sauce, incorporating all the "brown bits" left from browning the chicken. Cut chicken into bite-sized pieces and stir back into sauce. Let simmer 3-5 min more.  Add a little water if the sauce seems too thick. Spoon sauce over rice.

SERVING SUGGESTIONS: Serve over included rice. Garnish with fresh chopped cilantro if you have some on hand. Naan Bread with a salad on the side.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over included rice with a crisp green salad on the side. Syrah.

This dish has 3 parts: Pork Chops; Marsala Mushroom Bacon Sauce; Monterey Jack Cheese. 

QUICKTHAW Chops and Sauce by submerging well-sealed bag in water 15-20 min.  THAW CHEESE.

SAUTE CHOPS: In a large skillet add a little oil and sauté chops over med heat, for 5 min per side until internal temp is reached, being careful not to overbrown chops. Set chops aside. SAUCE:  In same skillet on med-high heat, place Marsala Mushroom Bacon Sauce and sauté for approx. 4 minutes.  Remove sauce from heat. Spinkle cheese over chops and spoon hot sauce over cheese to melt.

INTERNAL TEMP: 155F (slightly pink to white and juicy). 

SERVING SUGGESTIONS: Mashed potatoes, green beans. Pinot Grigio.  

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken, Bistro Sauce, Potatoes.

**Tip: When cooking the chicken, be careful not to burn bottom of skillet - the sauce will be cooked in there as well!**  POTATOES: Preheat oven to 375F. Spread potatoes on greased baking sheet and bake 30-40 min until done.

QUICK-THAW chicken pack and wine sauce by submerging well-sealed containers in water 15-20 min until thawed. In a skillet over medium-high heat, add 2 tbls canola oil. Saute chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp. of 165F. Remove cooked chicken from pan and set aside while you prepare the sauce. Add sauce to the same skillet, stirring to incorporate the flavorful "brown bits" and any juices left in the bottom of the pan while the chicken cooked. Bring sauce to light simmer and cook until reduced by about half. If sauce seems too dry, stir in up to 1/4 cup water.  Once sauce is reduced, return chicken to pan and toss in the cooked potatoes. 

SERVING SUGGESTIONS: Green beans, Chardonnay.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 3 parts: Shrimp; Alfredo Sauce; Linguine

QUICK THAW TO SKILLET AND MICROWAVE.

QUICKTHAW Shrimp Mix by submerging well-sealed bag in water 10-15 minutes.

PASTA: In boiling salted water cook pasta according to package directions (al dente is good), about 6-7 mins.

SHRIMP MIX: In a large skillet on med-high heat, saute shrimp mixture using a little oil. saute until shrimp is cooked, not more. Shrimp should be opaque throughout.

ALFREDO SAUCE: Place Alfredo sauce in a microwave-safe container and microwave until the sauce reaches a boil, about 1-2 minutes - make sure the bowl is sufficiently large or the sauce will boil over! Mix with a fork and return to microwave for another 30 seconds. Combine shrimp, pasta and Alfredo sauce in a serving platter or on individual plates!

INTERNAL TEMP: 145F. Serve with a field green salad! Chardonnay.

SERVING SUGGESTIONS: Serve with a field green salad. Chardonnay.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

THAWED: Bake uncovered for approx 45-50 minutes.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered, replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-40 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes and fresh green beans. Chianti.

This dish has 3 parts: Beef; Balsamic Glaze; Parmesan Butter.

THAW BUTTER.

GLAZE: Thaw Balsamic Glaze while cooking beef. When beef is almost done, spoon sauce into glass microwave safe container and microwave until sauce thickens to syrupy consistency (boiling for about 30 seconds - be careful that glaze does not boil over!)

FREEZER TO OVEN: 350F. Bake loosely covered with aluminum foil for 30 mins. Uncover and bake approx 30-45 minutes more until desired temperature is reached.

THAWED: GRILL or SAUTE in 2 Tbls oil over low-med heat, 6-8 min each side. INT. TEMP: 145F-165F (med to well done).

SERVING SUGGESTIONS: Spoon glaze over beef and top with a pat of Parmesan Butter. Loaded baked potato, broccoli on the side. Pinot Noir.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken; Honey-Sriracha Sauce.

THAW HONEY SRIRACHA SAUCE AND STIR.

FREEZER TO OVEN:  Preheat oven to 350F.  Bake, loosely covered – replacing lid with aluminum foil - for 45 min.  Uncover and bake approx 45 min to 1 hour min more until internal temp is reached. 

THAWED:  Bake uncovered for approx 45 min to 50 minutes. 

FREEZER TO AIR FRYER: Remove from pan and separate on racks. Do not stack chicken fingers directly on top of each other. Cook @ 400F for approx 28-33 min until internal temp is reached. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS:   Serve with Asian Green Beans, steamed yellow squash, and a crisp green salad. Chenin Blanc. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 2 parts: Salmon; Citrus Beurre Blanc

Sauce can go freezer to microwave or freezer to saucepan. 

FREEZER TO OVEN (Salmon): Preheat oven to 350F. Bake, uncovered, for 60-75 min until internal temp is reached. See instructions below for sauce.

FREEZER TO AIR FRYER (Salmon): Remove from pan and place on lightly greased air fryer rack. Cook at 380F for 15-18 min until internal temp is reached.

THAWED (Salmon): Add 1-2 Tbls oil to a skillet and bring to low-med heat. Place filets, skin side down (if skin-on) and saute 3-5 min per side until salmon is flaky. Set filets aside. See SAUCE below.

SAUCE - FREEZER TO MICRO: Transfer frozen sauce into microwave safe dish (pop it out of plastic container!). Microwave at 50% power for 2 minutes. Stir until butter melts into sauce.

SAUCE - FREEZER TO SAUCEPAN: Set butter pats aside for now- some thyme will stick to them, that's fine! Pour contents of sauce in pan on medium-high heat. Make sure ALL sauce is scraped out of containers. Stir until melted, then lightly boil until sauce is reduced by half. Remove from heat, add butter and whisk until creamy.

INTERNAL TEMP: 145F.

SERVE: Spoon sauce over salmon, asparagus, and white rice.

Cooking times are estimates and vary based on actual oven/stovetop/etc used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO AIR FRYER: Cook 22 to 25 min at 400F, turning once, until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Place cutlets on greased baking sheet. Bake for 45-60 mins, uncovered, until int’l temp is reached, turning once halfway through.

THAW/SAUTE: Sauté in skillet with oil on low-med heat 6-8 minutes, turning once halfway through. Can also bake (thawed) at 425F on greased sheet approximately 15 min, turning once.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with green salad, rice pilaf, green beans. Sauvignon Blanc.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 4 parts: Beef; Sauce; Rice; FRESH Scallions.

Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!

PREPARATION: First, slice the fresh scalions - cut the white part into 1/2" slices and then cut the green part into smaller 1/8" slices. Keep the white and green parts separate - the white part will be used in the beef and the green will be used in the rice!

RICE: In a small pot, place 1 3/4 cup water, 1/2 tsp salt, and the rice. Bring to a boil, stir, reduce heat to low and simmer 18 minutes. Stir in the GREEN scallion slices and fluff with a fork.

BEEF: Cover the bottom of a skillet generously with your favorite cooking oil and, over medium heat, add beef and the WHITE scallion slices and cook about 2-3 min each side. Depending on the size of your skillet, you may need to cook the beef in batches. Set beef aside, dispose of any remaining oil and, in the same pan, add sauce and stir until slightly thickened. Add beef back in to sauce and toss to coat evenly. Serve beef over rice.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Green salad. Kirin Beer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Chicken Fingers; Ranch Sauce. The sauce is packaged with the chicken fingers. 

LET RANCH DIPPING SAUCE THAW AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL. 

PRO TIP: For extra crispy fingers, bake on a greased cookie sheet spreading the chicken out so the air circulates all around each piece.

FREEZER TO AIR FRYER: Remove from pan and separate on racks. Do not stack chicken fingers directly on top of each other. Cook @ 357F for approx 30-32 min until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, 30 minutes. Turn fingers over and bake an additional 15-20 minutes until int. temp is reached.

THAWED: Preheat oven to 350F. Bake, uncovered, for 30 minutes. Turn fingers over and bake an additional 10-15 min more.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Steamed carrots and zucchini. Ranch Dipping Sauce on the side. Or serve over salad greens. Pinot Gris or your favorite beer.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Enchiladas; Chipotle Sauce.

FREEZER TO OVEN. Thaw Sauce. Preheat oven to 350F. Bake enchiladas, loosely covered with aluminum foil, for 55 minutes. Uncover and bake 20-30 min more until steaming throughout. Spoon salsa over enchiladas or serve on the side.

THAWED: Thaw Enchiladas and Sauce. Preheat oven to 350F. Cook, loosely covered with aluminum foil, for 35 min, uncover and bake 15 min more until steaming throughout. Spoon salsa verde over enchiladas or serve on the side. TIP: Once thawed, enchiladas can also be microwaved, if desired.

INTERNAL TEMP: 155F.

SERVING SUGGESTIONS: Top with sour cream, chopped lettuce. Green salad. Corona. 

This dish contains 3 parts: Chicken, Mozzarella Cheese, Marinara Sauce. 

FREEZER TO OVEN: THAW SAUCE AND CHEESE. Preheat oven to 350F. Place frozen chicken breasts in oven and bake, covered, 45min. Uncover and bake 40 min more. Spoon sauce over chicken and sprinkle cheese on top. Bake approx 15 min more until done.

THAWED: Thaw and saute chicken on stovetop in olive oil.  Then top with sauce and cheese and finish off in oven!

INT TEMP: 165F.

SERVING SUGGESTIONS: Garlic bread, linguini tossed with olive oil and parmesan cheese, and a baby field green and artichoke salad. Sangiovese.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Seasoned Sausage Mirepoix; Soup Base.

QUICKTHAW Sausage Mirepoix and Soup Base by submerging well-sealed bags in water 15-20 min. Put 1-2 Tbls. oil in a pot over med-hi heat and saute Sausage Mirepox mix until onions are translucent and other veggies a bit soft; about 5 mins. Add Soup Base and stir, scraping bottom of pot to incorporate everything. Cook 5 min more, then add 3 cups water. Bring to a boil and lower heat, simmering covered for 10 minutes. Remove the rosemary and thyme herb stems before serving.  

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve with crisp green salad. Chianti. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish.

FREEZER TO OVEN: Preheat oven to 400F. Place frozen pastries, uncovered, on greased baking sheet. Bake approx 40-50 minutes until golden brown flaky, and steaming throughout. Make sure there is a little space between the pastries when you bake them as the pastry will rise and spread slightly.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with a Spring Mix salad topped with mandarin oranges, sliced almonds and raspberry vinaigrette. Pinot Grigio.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 2 parts: Meatloaf; BBQ Glaze. 

NOTE: For best results, pop the frozen/thawed meatloaf out of the disposable pan and place in a larger, greased casserole dish - or on a parchment paper lined baking pan - to bake. This lets the heat circulate around the entire loaf during cooking. During cooking, lighter “jellied” protein and liquid may form in the bottom of the pan.  This is normal and in no way impacts taste.  Simply wipe away the jellied protein, and slice before serving.

THAW GLAZE.

FREEZER TO OVEN: Preheat oven to 350F. Place pan on baking sheet. Bake frozen meatloaf, covered with aluminum foil, 1 1/2 to 2 hours uncovering after 1 hour until internal temp is reached. Spoon glaze over top last 15 minutes of baking. Let stand 10 min before slicing.

THAWED: Preheat oven to 350F. Bake thawed meatloaf, covered with aluminum foil, 45 minutes to 1 hour 15 min, uncovering after 30 minutes. Spoon glaze over meatloaf last 15 minutes of baking. Let stand 10 min before slicing.

INTERNAL TEMP: 165F.

SERVING SUGGESTION: Mashed potato, green beans. Cabernet.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 375F. Bake, uncovered, 45 min to 1 hour until cooked through and top brown. If top begins to brown well before dish is done, simply loosely cover with aluminum foil to stop browning.

SERVING SUGGESTIONS: Serve in a small parfait glass, topped with creamy vanilla ice cream.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instantpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This is an all-in-one dish. 

THAWED TO OVEN: Preheat oven to 350F. Bake, uncovered, 30-45 min or until set. Let stand 5min before serving. 

FREEZER TO OVEN: Preheat oven to 350F.  Bake, uncovered, for approx 1 1/2 hrs or until set. Let stand for 5 min. before serving. 

INTERNAL TEMP: 160F.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!