April Features

This dish has 3 parts: Beef; Sauce; Butter. 

THAW BUTTER & SAUCE.

SAUCE: Thaw Red Wine Sauce while cooking beef. When beef is almost done, simmer sauce + 1/4 cup water in a small skillet over medium heat, whisking continuously, until sauce thickens to syrupy consistency. For added flavor, use juices from cooked beef instead of water and saute all together!

BEEF: 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.

BEEF: THAWED (Best!): Saute in 2 Tbls oil over low-med heat, 6-8 min each side. Follow sauce instruction above.

INTERNAL TEMP: 145F-165F (medium to well-done)

SERVING SUGGESTIONS: Top with reduced red wine sauce and rosemary gorgonzola butter. Sweet Corn Mashed, sauteed asparagus. 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish has 4 parts: Chicken; Rice; Bourbon Sauce; Red Pepper Flakes

NOTE: The chicken chunks can be cooked in the disposable pans, but cook best if they are separated and spread out on a greased or lined baking sheet. If baking from frozen, separate the chunks halfway through the baking process. 

PREPARE RICE:  STOVETOP: Combine 1 cup white rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan.  Heat to boiling, stir once.  Reduce heat, cover and simmer 15-20 min until rice is tender.  

PREFERRED METHOD: FREEZER TO OVEN: Thaw sauce. Preheat oven to 375F. Spread chicken on lined baking pan - spreading it out allows the heat to better circulate around the chicken chunks. Bake chicken, uncovered, approximately 50-60 minutes until cooked through. While chicken is baking, prepare rice according to package instructions. In a skillet over medium to medium-high heat, add sauce, red pepper flakes (1/2 packet for medium, full packet for spicy) and baked chicken. Bring to a low boil and stir gently until sauce reaches your desired thickness. Serve over rice.

THAWED: Prepare rice according to package instructions. In skillet over medium to medium-high heat, saute chicken in 3 tbls oil until chicken browns. Add sauce, bring to a low boil, and stir until sauce reaches desired thickness. Serve over rice.

SERVING SUGGESTIONS: Serve over rice and garnish with sliced green onions. Eggrolls on the side. 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. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Pork Tenderloin; Teriyaki Sauce; Pineapple Rice Pilaf. 

PREPARE PINEAPPLE RICE PILAF: Freezer to Skillet: In small skillet over med-high heat, thaw and sauté rice mixture for 5 mins, stirring frequently. Add 1 1/2 cups of water and bring to a boil. Cover tightly, reduce heat to low and simmer for 20 minutes. Fluff with a fork and serve.

PORK:

THAW TERIYAKI SAUCE. Right before serving pork, transfer sauce to microwave safe dish. Gently heat in microwave, stir and serve over sliced pork or on the side.

GRILL (Best!): QUICKTHAW by submerging well-sealed package of pork in water 15-20 minutes. Grill over med to high heat for approx 6 minutes on each side until internal temp reached.

FREEZER TO OVEN OPTION: Preheat oven to 350F. Remove frozen tenderloin from bag, using scissors if necessary, and bake, loosely covered with aluminum foil, 35 min. Uncover and bake 15 to 30 min more until internal temp is reached.

INTERNAL TEMP: 160F. Let rest 10 minutes before slicing. Note that pork is a lean meat and dries out when overcooked. We highly recommend using an instant read meat thermometer to ensure your dish is cooked perfectly every time!

SERVING SUGGESTIONS Pineapple Rice, bok choy. Shiraz. 

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; Dijon Buttermilk Sauce.

THAW DIJON-BUTTERMILK SAUCE AND STIR.

THAWED: Bake, uncovered, at 350F 45 min to 1 hour.

FREEZER TO OVEN: Preheat oven to 350F, placed frozen chicken in oven and bake, covered with aluminum foil, for 45 minutes. Uncover and bake approx 45 minutes to 1 hour more. 

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

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with Dijon-Buttermilk sauce on the side, Dinner Done Twice-Baked Mashed Potatoes and crisp green beans. Sauvignon Blanc. 

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. Bake, covered loosely with foil, on center rack for approx 1 ½ hours. Uncover last 10 minutes to let top brown. Let sit 10 min before serving. 

THAWED: Preheat oven to 400F. Bake, covered loosely with foil, on center rack, approx 45 min to 1 hour until heated throughout. Uncover last 10 minutes to let top brown. 

SERVING SUGGESTIONS: Crisp green salad, garlic bread. Shiraz. 

INTERNAL TEMP 165F.

SERVING SUGGESTIONS: Crisp green salad. Shiraz. 

This dish has 3 parts: Chicken; Piri Piri Sauce; Couscous.

COUSCOUS: Place contents in a heat proof bowl. Add 1 1/2 cups boiling water and stir. Cover 10 min. and fluff with a fork.

QUICKTHAW Chicken by submerging well-sealed bag in water 15-20 min.

CHICKEN/SAUCE: SKILLET: (preferred): Over medium-low heat, brown chicken in a little oil, about 5 minutes each side or until cooked through and internal temp is reached.  Be careful not to cook over too high heat - the pan should not be black or the sauce will taste burned. Remove chicken. Shake Piri Piri Sauce well. Pour into same hot pan. Bring sauce to light boil, stirring constantly, and simmer until it reaches desired consistency.

ALTERNATE METHOD:  Crock Pot! This will make more of a shredded chicken, but is delicious. Prepare couscous as above; thaw chicken as above. For chicken - add chicken, sauce and 1/2 cup water to small crock pot and slow-cook for approx 4 hours until chicken is cooked through.

SERVING SUGGESTIONS: Serve over Couscous. 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 is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, for approx 1 hour to 1 hour 15 min until salmon is flaky. For an extra crunchy topping broil - carefully watching so it doesn't burn - for 1-2 minutes before serving.

THAWED: Preheat oven to 350F. Bake, uncovered, for approximately 20-30 min until salmon is flaky. For an extra crunchy topping broil - carefully watching so it doesn't burn - for 1-2 minutes before serving.

INTERNAL TEMP: 145F. 

SERVING SUGGESTIONS: White and wild rice with cranberries, diced apple and walnuts. Steamed broccoli florets. Beaujolais.

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 350F, placed frozen chicken in oven and bake loosely covered with foil - 1 hour. Uncover and bake 30 min to 1 hour more until internal temp is reached. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

FREEZER TO AIR FRYER: Remove chicken from packaging and place in air fryer, being careful not to overlap food. Cook 28-35 min at 400F - exact cooking time will depend on your device. Do not place chicken too close to heating element.   Click here for our air fryer tips and information. 

THAWED: Preheat oven to 350F, baked uncovered 45 min to 1 hour. Can broil last 1-2 minutes to brown panko if desired, but watch carefully so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with steamed veggies in season. 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 3 parts: Pork, Baguette, BBQ Sauce. 

CROCK POT: NOTE: WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE SUFFICIENT MOISTURE. QUICKTHAW pork and sauce by submerging well-sealed containers in water app. 20 min. Add 1/2 cup water to pork and slow cook (pork only - do not add the BBQ sauce!) in crock pot on low (cook all day) or medium (cook half day) heat until pork is tender. Remove pork from crock pot and discard all juices the pork was cooked in. Shred pork with a fork and add in Dinner Done BBQ sauce to taste.

FREEZER TO INSTANT POT: Add 1/2 cup of water to instant pot and then add pork. Pressure cook pork (not the sauce - it is added at end!) on high for 1 hour. Quick release. Shred pork directly in pot. Stir in BBQ sauce. Set Instant Pot to "saute" 5-10 min until sauce thickens to desired consistency. 

BAGUETTE: Preheat oven to 400F. Cook on lower rack from frozen 12-15 minutes until heated througout and just beginning to turn golden.

INTERNAL TEMP (PORK): 160F.

SERVING SUGGESTIONS: Serve shredded pork In baguette, topped with coleslaw and pickles. Or over mashed potatoes. Zinfandel.

Fun Twist: Make Pulled Pork Nachos by topping tortilla chips with shredded BBQ pork, sliced jalapeno peppers, and a drizzle of sour cream. 

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: Seasoned Chicken Cutlets; Fettuccine; Broccoli Florets; Alfredo Sauce; Parmesan Cheese.

PREPARE PASTA: Bring a gallon of lightly salted water to boil, add fettuccine and cook 8 minutes. Drain pasta and set aside.

CHICKEN ALFREDO:  QUICKTHAW chicken cutlets, broccoli and Alfredo sauce by submerging well-sealed bags in water 15-20 min. In a large skillet, saute chicken cutlets over medium heat with a little oil, about 4 min per side until internal temp of 165F is reached. Cut chicken into bite-size pieces and set aside while you prepare the Alfredo sauce. In the same skillet over medium heat, deglaze pan by adding 1/4 cup water and scraping up the flavorful brown bits on bottom of pan. Add Alfredo sauce, Parmesan cheese and broccoli. Simmer 2-3 minutues, then toss in the fettuccine and chicken. Let simmer 3-4 min more. Remove from heat and let rest for 5 minutes before serving - sauce will thicken. Toss one more time before serving to distribute the sauce evenly.

SERVING SUGGESTIONS: Serve with a fresh field green salad and garlic bread. Chardonnay.

Cooking times are estimates and will vary based on actual oven/stovetop/crockpot used, item thickness and starting temperature. For best results, always verify the internal temperature.

This dish has 2 parts: Flank Steak; Rice Pilaf. 

RICE PILAF:  In a small sauce pan, add frozen rice mixture and 1 1/2 cups water.  Bring to a boil. Stir to mix well. Cover tightly, reduce heat and simmer for 15-20 mins.  Fluff with a fork and serve.    

FLANK STEAK - GRILL: QuickThaw steak by submerging well-sealed bag in water 10-15 minutes. Grill on medium to high heat for 5-7 mins per side, watching for flare-ups, until desired doneness is achieved. 

FLANK STEAK - SKILLET: QuickThaw as instructed above. Add 1-2 Tbls oil to a skillet and heat over low-med heat. Saute steak 4-8 min per side, turning once.

INTERNAL TEMP: 145F or higher.

SERVING SUGGESTIONS: Serve with the Oriental Rice Pilaf, sauteed asparagus and mashed potatoes. Shiraz.

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; Tomato Glaze.

THAW GLAZE. It will be spooned over meatloaf toward end of baking.

NOTE: Please turn the frozen/thawed meatloaf out (invert) into a larger, greased casserole dish 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.

PREHEAT OVEN TO 350F.

FREEZER TO OVEN: Bake frozen meatloaf, uncovered, 75 minutes. Cover top with glaze and bake 15-45 min more until int temp is 165F. Let stand 10 minutes before slicing. 

THAWED: Bake thawed meatloaf, uncovered, 60 min. Spoon glaze over top and bake 15 min or until int temp is 165F. Let stand 10 minutes before slicing.

SERVING SUGGESTIONS: Mashed potato, green beans. Cabernet.

This is an all-in-one dish.

THAW. Preheat oven to 350F. Bake, uncovered, 35-50 minutes until internal temp is reached and juices run clear. Discard any liquid in pan. PRO TIP: If you're in a hurry to thaw the chops, transfer them to a ziploc bag, seal tightly and submerge well-sealed bag in water 10-15 min until chops are thawed. Return to pan to bake.

OPTIONAL: Sear chops lightly on each side in a skillet on the stovetop and then finish baking in the oven until internal temp is reached. It’s a little extra work, but gives a nice color and seals in delicious flavor!

INTERNAL TEMP:160F. Please check the internal temp! Over-cooking pork is very common and causes pork (a lean meat) to become tough!

SERVING SUGGESTIONS: Sautéed spinach drizzled with balsamic vinegar, baby carrots. Merlot.

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. 

FREEZER TO OVEN. Preheat oven to 400F. Be sure pastries are not touching each other before baking. They will "rise and spread" a little bit. Place frozen pastries, uncovered, in oven and bake approx 30-40 minutes until golden brown flaky, and steaming throughout.

INTERNAL TEMPERATURE: 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 3 parts: Shrimp; Veggies; Rice.

QUICKTHAW Shrimp and Veggies by submerging well-sealed bags in water 10-15 min. Rinse shrimp thoroughly and drain.

Heat a sauce pan over medium heat. Add veggie mix and shrimp. Sauté 2-3 minutes until shrimp is opaque. Remove shrimp and set aside, leaving veggies in pan. Add 2 cups water to the pan with veggies. Bring to a boil, add rice. Stir, reduce heat to low, cover and simmer 12-14 min until rice is done. Toss shrimp in rice just before serving.

INTERNAL TEMP: 145F.

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 350F. Place pan on baking sheet and place in oven. Bake, uncovered, 1 to 1 1/2 hours at 350F or until top is golden brown and center is firm.

INTERNAL TEMP: 155F. Let sit 10 minutes before serving to help firm up center. Note that this dish does have a soft, bread-pudding like consistency!

SERVING SUGGESTIONS: Ice cold milk. Or use as a dessert and top with 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!