ENTREES & MORE (Everything!)

This is an all-in-one dish!

FRESH TO OVEN:  Preheat oven to 425F. Roast 25-30 minutes until browned, spreading cauliflower on greased or lined baking sheet (preferred), or roasting in provided pan.

AIR FRYER: Air fry at 400F for 20 min or until golden brown. 

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: Broccoli Florets; Cheddar Sauce.

FRESH TO SAUCEPAN:  Thaw sauce by submerging packet in warm water 5-10 min. Steam broccoli in a covered saucepan with 1/2 cup of water over medium heat for 4-6 minutes. Drain water out of saucepan. Add cheese sauce and toss, heating until steaming throughout. 

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: Chicken; Sauce; Cheese

THAW CHEESE & TAMPICO TEX-MEX RANCH SAUCE

THAWED: Bake, uncovered, at 350F for 45 min to 1 hour. Top with cheese and Ranch Sauce and broil for 2-4 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

FREEZER TO OVEN. Preheat oven to 350F, place frozen chicken in oven and bake, loosely covered with aluminum foil, for 45 minutes. Uncover and bake approx 30 minutes to 45 min. more. Top with cheese and Ranch Sauce and carefully broil for 2-4 mins. **Be careful when broiling - constantly watch it so it doesn't burn!

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with garlic mashed potatoes and crisp 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 contains 2 parts: Chicken; Chowder.

QUICKTHAW CHOWDER AND CHICKEN by submerging well-sealed containers in water approx. 15-20 minutes until thawed. In a separate saucepan over medium heat, add chowder plus 1 cup water. Bring to a low boil, stirring well. Lower heat and let simmer 15 minutes. While chowder is simmering, prepare the chicken:  In a saute pan over medium heat, saute chicken with a little oil until internal temp of 165F is reached. Stir chicken into chowder. If chowder seems too thick, add water to achieve desired consistency. Add salt to taste, if needed. 

SERVING SUGGESTIONS: 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. We recommend instant read pocket thermometers - they are inexpensive, convenient and very easy to use!

This dish has 3 parts: Chicken; Cheese; Pasta.

PREPARE PASTA: Bring 4-6 qts of salted water to boil. Add pasta and cook for 9-11 mins. **This is a lot of linguine - you may opt to use less when serving.**

PREPARE CHICKEN:

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. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted. See Serving Suggestions below to finish dish. 

THAWED: Bake uncovered for approx 45-50 minutes. Sprinkle cheese blend over chicken and cook 5 mins more until cheese is melted.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Remove chicken from pan. Stir sauce that remains in pan, then toss linguine in the sauce (you may opt to use less linguine - it is a large portion!). Place chicken over linguine and serve. FIeld green salad. 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 3 parts: Chicken; Sauce; Baguette.

FREEZER TO INSTANT POT:  Cook frozen chicken (chicken only - not Honey Chipotle Sauce!) on high pressure for 20 minutes. Quick release. Drain excess liquid from Instant Pot, shred chicken with a fork. Add Honey Chipotle Sauce and toss to mix well.

CROCK POT: QUICK-THAW Chicken by submerging well-sealed Ziploc in water 15-20 min until thawed. SLOW COOK (chicken only - not the Honey Chipotle Sauce) in crock pot on low (cook all day) or medium/high (cook 2-3 hours) heat until chicken is tender. Shed chicken with a fork; add Honey Chipotle Sauce and toss to mix well.

PREPARE BAGUETTE by heating in oven.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve in baguette with chips and pickle on the side for a casual dinner. Or get creative and serve over tortilla chips and top with banana or jalapeno peppers, sour cream and a sprinkle of black beans for killer nachos!

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; Alfredo Sauce; Linguine. 

QUICKTHAW Chicken by submerging well-sealed bag in water 15-30 minutes. No need to QuickThaw the SAUCE; it can be cooked from frozen. 

PASTA: Boil linguine in salted water 9-11 min until done.

CHICKEN: In a skillet, sauté chicken cutlets over low-medium heat for 4 min per side. Set chicken aside and cut into bite-sized pieces. Add 2/3 cup water + SAUCE to the same pan. Increase heat to medium and deglaze the pan, scraping up all the brown bits in the bottom. Bring to a gentle boil, lower heat and simmer 2-3 minutes. Add chicken back to sauce and simmer approximately 2-3 min more. Toss linguine in the sauce.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Dinner Done roasted Brussels Sprouts. Pinot Gris.

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:Turkey; Chili Sauce; Gorgonzola Topper. 

QUICKTHAW by submerging well-sealed Ziplocs in warm water 15-20 minutes. Put Gorgonzola Topper in fridge while chili simmers.

STOVETOP: In a saucepan over medium heat, add 2 Tbls oil and the seasoned turkey and saute until turkey is cooked, about 9 minutes stirring frequently. Add contents from the chili sauce bag and bring to boil. Lower heat, cover, and simmer about 15-20 minutes until all veggies are tender. Add 1/2-1 cup of water if thinner chili is desired. Sprinkle gorgonzola topper over chili just before serving.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Sprinkle Gorgonzola Topper on top. Serve with cornbread or over rice. Cold 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 is an all-in-one dish.

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.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with yellow rice and green salad. Zinfandel.

This dish has 3 parts: Seasoned Ground Turkey; Spicy Cayenne Mayo; Romaine (Fresh)

QUICKTHAW turkey by submerging well-sealed bag in warm water 15-20 minutes.

LETTUCE: Lettuce should have been refrigerated and not frozen. Wash lettuce, blot to dry and cut into wraps, boats or chop and serve as a salad!

NOTE: Any fibers in this dish are from the fresh minced ginger! Sauté turkey in a little oil over medium heat until cooked throughout, about 6-12 min. Stir frequently. Be careful not to scorch pan and add a little water if too hot or too dry.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon turkey in lettuce boats and top with spicy mayo sauce. Serve with Asian style veggies over rice. Pinot Gris.

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 5 parts: Seasoned Ground Turkey, Sauce, Pasta, Bread, Garlic Butter.

QUICKTHAW seasoned turkey and sauce by submerging well-sealed packages in water 15-20 minutes.

PASTA: Prepare pasta by boiling in salted water 8-10 minutes until cooked to taste. Drain and set pasta aside.

BOLOGNESE: In large skillet over medium-high heat, add seasoned turkey and saute until turkey is browned, approx 5-7 mins. Drain off fat if desired. Add 1 cup water and scrape bottom of pan to incorporate all of the flavorful "brown bits". Stir in sauce, and bring to a simmer. Simmer 5-8 mins. Serve over cooked pasta.

GARLIC BREAD: Preheat oven to 400F. Gently melt butter in microwave safe dish. Slice bread and spread butter over bread. Bake at 400F for 3-5 min until bread begins to turn golden brown. Serve immediately.

INTERNAL TEMP: 160F.

SERVING SUGGESTIONS: Serve alongside a crisp romaine and tomato salad with a light balsalmic vinaigrette. Merlot.

This dish has 4 parts: Kit (Chicken, Sauce, Feta Cheese); FRESH Lemon. 

QUICKTHAW CHICKEN, SAUCE & FETA by submerging well-sealed containers in warm water 10-20 min. Remove lemon from fridge. In a skillet over low-med heat, add 2 Tbls 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. ADD 2 TBLS WATER to sauce and add sauce/water to skillet, stirring to deglaze pan. REDUCE SAUCE by half. ADD cutlets back into pan to reheat, then squeeze fresh lemon to taste over all. Plate chicken & spoon sauce over chicken. Top with feta cheese.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Simple pasta or rice, field green salad. Pinot Gris.

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: Chicken; Chimichurri, Tortillas

THAW CHIMICHURRI AND TORTILLAS.

QUICKTHAW chicken by submerging well-sealed bag in water 15-20 minutes until thawed.

GRILL (Best): Grill chicken over medium heat until cooked to internal temp. ALTERNATELY, pan sauté the chicken until internal temp is reached or oven bake at 350F for 40-50 minutes until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Slice chicken and serve in tortillas with Chimichurri. Side of black beans and rice. Ice cold 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: Tacos; Salsa. 

Thaw salsa and shake to mix well. 

FREEZER TO OVEN: Preheat oven to 350F. Place frozen dish in oven and bake (uncovered for crispier shells/covered for softer shells) for approx 1 hr to 1 hr 15 min until steaming throughout.

THAWED: Preheat oven to 350F. Bake, (uncovered for crispier, covered for softer shells) approx 30min until heated throughout.

MICROWAVE: Remove lid and cover loosely with plastic wrap. Microwave on high 3-5 min until steaming throughout. Crisp tops in the oven on broil for 1-2 min, watching carefully as they can burn quickly!

SAUCE: Drizzle on top when serving. 

INTERNAL TEMP: 165F.  

SERVING SUGGESTIONS: Serve with salsa, refried beans, and a green salad with oil and vinegar. Margaritas.

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 dish has 5 parts: (Ground turkey, Veggies, Sauce, Fresh Scallion, Fresh Lime)

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

QuickThaw by submerging well-sealed packages in warm water 10-15 min.

SCALLION/GREEN ONION: Cut the light part of the scallion into 1/2" pieces. Set aside. Cut the darker green tops of the scallion into small rings. Keep these separate; they will be used in different ways.

LIME: Zest half of the lime, being careful to only zest the green part as the white (pith) is bitter... zesting is optional, but gives great flavor! Cut lime in half and set aside. You'll squeeze in the juice before serving.

SOUP: In a pot over medium heat, add a little oil and brown the turkey, 6-8 min. Add veggies, then add in the LIGHT scallion pieces and stir to break up the turkey. Saute another 5 min. Add 2 cups water and bring to light boil. Lower heat, add sauce pouch, stir, and gently simmer 3-5 min. Squeeze in 1-2 Tbls of fresh lime juice. Stir. Serve topped with remaining darger green scallion tops and a sprinkling of fresh lime zest (optional). 

Serving Suggestions: Serve with a green salad. If you have peanuts on-hand, sprinkle 1-2 Tbls chopped peanuts on top of the soup before serving. 

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: Quesadilla, Salsa. Salsa may be packaged in pan with quesadilla. 

THAW Sauce and stir or shake to mix well. 

FREEZER TO OVEN: Preheat oven to 350F.  Transfer quesadilla to greased cookie sheet and bake (uncovered for crispier shells/covered for softer shells) for approx 1 hour.

THAWED:  Preheat oven to 350F.  Transfer quesadilla to greased cookie sheet and bake, (uncovered for crispier, covered for softer shells) approx 30min until heated throughout.   

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Salsa, shredded lettuce, diced tomatoes, guacamole, sour cream, salsa, black olives, jalapenos!  Corona. 

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 includes: Chicken/Veggies + Dumpling Dough

QUICKTHAW: Quickthaw kit by submerging well-sealed containers in water 15-20 min.

Once thawed, heat a large pot over medium-high heat. Add a little oil and saute chicken and veggies about 7 min, stirring occasionally. Once chicken is beginning to brown, add 4 cups water and bring to a boil.

Now prepare the dumplings: On a lightly floured surface, roll dumpling dough to 1/4-1/2" thick and, using a butter knife, cut into 1" squares, (alternately, make teaspoon-sized balls with the dough). Add dumplings to the boiling soup. Turn heat to low and gently simmer, uncovered, for 20-30 minutes. DUMPLING NOTE: The dumplings will plump up while cooking!

Internal Temp (Chicken): 165F.

SERVING SUGGESTIONS: Serve with a fresh green salad. 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: Chicken; Sweet Vinaigrette Sauce. 

SAUCE: While chicken cooks. let sauce thaw at room temperature. 

FREEZER TO AIR FRYER: Remove frozen chicken from pan and set on rack in air fryer. Cook at 370F for 28-32 min until internal temp of 165F is reached. Serve drizzed with sauce. For best results, an oven-style air fryer is recommended. The basket-style is not recommended.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approx 30-50 min more until internal temp is reached. Serve and top with Sweet Vinaigrette Sauce.

THAWED: Bake uncovered for approx 50-60 minutes - or grill! Serve and top with Sweet Vinaigrette Sauce.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Corn Souffle, or slice and serve over salad greens. 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. 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 at 350F for 30-32 min until internal temp is reached.

FREEZER TO OVEN: Preheat oven to 350F. Remove from original package and bake, uncovered, on greased cookie sheet, for 30 minutes. Turn chicken tenders over and bake an additional 20-35 mins.

THAWED: Preheat oven to 350F. Bake uncovered for 30 minutes on greased cookie sheet. Turn tenders and bake an add'l 10-20 mins more.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Any of our delicious mashed potatoes, green beans. Chardonnay.

This dish has 4 parts: Chicken; Tikka Masala Sauce; Coconut Rice (Rice + 1 small bag coconut flakes inside!)

Note: You may find fibers from fresh ginger in this dish.

QUICKTHAW CHICKEN AND SAUCE by submerging well-sealed containers in water 15-20 min.

COCONUT RICE:  1) Toast the coconut flakes: There is a small bag of coconut flakes inside the bag of rice! In a pot over medium heat add 1 tsp. oil. Toss in coconut flakes, stirring constantly until light brown - careful with this as the coconut browns quickly! Remove pot from heat immediately and remove coconut flakes, spooning them on a paper towel.  2) Prepare rice: Rinse rice in cold water. Bring 1 ½ cup water + ¼ tsp salt + ¼ tsp oil to a boil.  Add 1 cup jasmine rice + HALF of the coconut flakes. Lower heat and cook until all water is absorbed, approx. 16 mins.

CHICKEN: Over med. heat saute chicken/veggies in a little oil about 7-9 mins stirring occasionally. Add sauce and, if needed, 1/2 cup water. Bring to a boil, stir, lower heat and simmer a few mins until internal temp of 165F is reached. Serve over Coconut Rice, topping with reserved toasted coconut.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Naan, cucumber salad. Riesling.

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; Tomato-Basil Sauce. 

Just before serving, transfer Tomato-Basil Sauce to microwave safe dish and heat (loosely covered) until steaming. Stir to mix well and spoon over cooked chicken.

THAWED: Bake uncovered for approx 45 min to 50 minutes. Broil on a lower rack 1-2 minutes to brown top, if desired, but watch carefully so it doesn't burn. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered, replacing lid with aluminum foil - for 45 min. Uncover & bake approx 45 min to 1 hour more until internal temp is reached. Broil on a lower rack 1-2 minutes to brown top, if desired, but watch carefully so it doesn't burn. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS:  Linguine with garlic butter, broccoli. Chianti.

This dish has 3 parts: Seasoned Ground Turkey; Veggie Saute Pack; Crushed Tortilla Topper

QUICKTHAW Soup Kit & Turkey/Veggie Sauté Pack by submerging well-sealed bags in warm water 15-20 min.

In a pot over med heat, heat one tbls of oil and add contents of Turkey/Veggie Sauté pack. Sauté for 5-7 mins until veggies are tender. Add contents of Soup Kit (beans/corn/tomatoes),1 cup water and stir slightly. Reduce heat to low, cover pot and simmer for 10-15 mins, stirring occasionally, until turkey is cooked throughout.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Top with crushed tortillas. Avocado and heart of palm salad drizzled with balsamic vinegar. Ice cold 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 Cutlets; Lemon Basil Sauce. 

THAW CUTLETS & SAUCE. (QuickThaw Tip: Place cutlets in ziploc and seal well. Submerge well-sealed bag in water 15-20 min until thawed.)

THAW/SAUTE(Best): In skillet over low to med heat, saute chicken about 5 minutes per side until cooked throughout.

FREEVER TO OVEN: Remove cutlets from pan. Remove any plastic wrap & place on greased baking sheet. Bake about 45 minutes to an hour until cooked throughout.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon Lemon-Basil Sauce over chicken. White rice, sauteed 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 2 parts: Chicken Fingers; Bang Bang Sauce. 

THAW BANG BANG SAUCE AT ROOM TEMP WHILE CHICKEN COOKS. SHAKE TO MIX WELL. 

FREEZER TO OVEN: Preheat oven to 375F. Remove from original package and bake, uncovered, for 25 min on greased cookie sheet. Turn tenders and bake an add'l 15-20 mins more until internal temp is reached.

THAWED: Preheat oven to 375F. Remove from original package and bake, uncovered, on greased cookie sheet, for 20 min. Turn tenders and bake add'l 15 min more until internal temp is reached.  

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

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Drizzle with Bang Bang Sauce. Sweet potato fries and crunchy romaine salad. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/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 OVEN: Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 45 min. Uncover & bake approx 45 min to 1 hour more until internal temp is reached. Broil 1-2 minutes to brown the top, if desired, but watch closely as it can burn quickly. 

THAWED: Bake uncovered for approx 45 min to 50 minutes. Broil 1-2 minutes to brown the top, if desired, but watch closely as it can burn quickly. 

AIR FRYER (FROZEN): We recommend using parchment paper for easy cleanup. Place frozen chicken in air fryer. Do not place it too close to element. Cook @ 375F for 30-35 minutes depending on chicken breast size. Always check internal temp! 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve with Dinner Done Roasted Red Pepper Mashed Potatoes, oven roasted cauliflower, and a crisp green salad. Pinot Grigio. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/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 dish has 2 parts: Chicken; Bruschetta. 

THAW BRUSCHETTA. Transfer to microwave safe dish. Just before serving, heat bruschetta and spoon over cooked chicken.

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered, replacing lid with aluminum foil - for 45 min. Uncover and bake approx 30-45 min more until internal temp is reached. 

THAWED: Bake uncovered for approx 45-50 minutes. 

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Corn Souffle, and a medley of steamed seasonal veggies gently tossed in butter. Merlot.

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: Beef/Veggies; Gravy; Biscuit Dough.

QUICKTHAW Beef/Veggies and Gravy by submerging well-sealed packages in warm water 15-20 min.

BISCUITS: Allow dough to thaw or partially thaw enough so it can be safely cut into biscuit-sized pieces. Preheat oven to 375F. Cut log into 6 equal pieces and place on greased cookie sheet. Bake at 375F for 20-22 min. Optional: Brush top of biscuits in egg wash (beat egg and a little oil, water or milk) before baking - this gives a more golden color.

STEW: In a med-large pot, over med-hi heat, saute beef and vegetables until some browning is visible (about 5-7 minutes). Add 3/4 cup water and reduce heat to low. Add Gravy. Cover and simmer gently for 30-60 mins, stirring occasionally while scraping bottom of pot for any stuck gravy. Beef and vegetables will get more tender as it cooks, so cook to your desired tenderness. There is a stem of fresh thyme in the stew that you can remove just before serving, if you'd like. If stew seems too dry for your taste, add a little water and adjust salt/seasoning as needed. 

INTERNAL TEMPERATURE: 165F

SERVING SUGGESTIONS: Serve with a fresh green salad. Or spoon stew over mashed potatoes or rice. Cabernet Sauvignon.

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 5 parts: Beef, Sauce, Rice, Sesame Seeds, Fresh Scallions.

QUICKTHAW: Remove rice and sesame seeds from the kit. Quickthaw beef and sauce by submerging well-sealed bags in warm water for 10-15 min.

SCALLIONS (these are fresh/in fridge): Slice the white/light green section of the scallion into 1/2" pieces; these will be cooked with the beef. Slice the green section of the scallion into 1/8" rings; these will be used in the rice and as garnish. Set aside.

RICE: Bring 1 3/4 cups water + 1/4 tsp salt to boil in a small saucepan. Add rice. Bring to boil, lower heat and simmer 18 minutes. Once rice is done, stir in 3/4 of the GREEN scallion slices and fluff with a fork.

BEEF: Cover the bottom of a skillet with oil and, over med-heat, cook the beef strips along with the WHITE scallion slices about 2 min per side. Depending on skillet size, you may have to do this in batches. Set cooked beef aside. Dispose of most of the oil in the skillet, and then add 1/4 cup water to pan, scraping up brown bits on bottom. Add sauce, stir and simmer 2-3 min until sauce thickens. Add beef back in and stir to coat beef well with sauce.

SERVE: Serve beef over rice, sprinkle with included sesame seeds and top with the remaining GREEN scallion slices. Enjoy! (Note that this dish includes fresh ginger, which is fibrous. You may find fibers from the ginger in this dish!)

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 contains 4 parts: Beef; Bourbon Onions, Polenta, Spice Pack

POLENTA: In a small pot over high heat, add polenta and 1 1/2 cups of room temp (not cold!) water. Stir constantly until reaches a boil. Once boiling, remove from heat and continue stirring until the polenta stops boiling. 

BEEF: QUICKTHAW beef and onions by submerging well-sealed bags in water for 10-15 min. In a large saucepan, over medium heat, saute beef with spice seasoning in a little oil for about 2 mins each side to desired doneness. Set beef aside. Add a little more oil to the skillet and cook the onions to your preference. Toss beef back in with the onions. Serve beef and onions over polenta. 

SERVING SUGGESTIONS: Serve beef and onions over polenta. Field green salad on the side. Cabernet Sauvignon. 

INTERNAL TEMP (BEEF): 145F or more. 

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: Beef Sauté Pack, Sauce, Egg Noodles.

PREPARATION: 

Quickthaw BEEF SAUTE PACK and SAUCE by submerging well-sealed containers in water 10-15 min.

PREPARE EGG NOODLES:  In a pot of boiling water with a teaspoon of salt, boil noodles for 5-6 minutes.  Drain and rinse pasta in cool water so it doesn't stick. Set aside while preparing the Stroganoff. 

BEEF STROGANOFF: Saute the BEEF SAUTE PACK in a little oil over medium-high heat, tossing/stirring occasionally for 3-4 minutes, then add 3/4 cup of water and stir well to deglaze the pan. Add SAUCE and bring to a light boil. Stir occasionally and simmer, uncovered, for about 5 minutes until sauce reaches a creamy consistency. Toss pasta in the steaming Beef Stroganoff and serve immediately.

SERVING SUGGESTIONS: Top with a dollop of sour cream, if desired. Steamed green beans on the side. Cab Sav. 

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.

RICE: Bring 1 1/2 cups water + 1/4 tsp salt to boil. Add rice, stir. Once boiling, stir again, set heat to low and simmer, covered, for 15-20 min until rice is tender. 

BLACK BEANS: If frozen, pop out of plastic container and microwave, covered in microwave-safe dish, for 2 mins. Stir, then microwave another 90 sec or until steaming. Add a little water if they seem too thick. If thawed, microwave in microwave-safe dish until steaming. 

ROPA: FREEZER TO INSTANT POT: Add contents of Ziploc + 1/2 cup water. Cook on high pressure for 45 minutes. Quick release and then use fork/tongs to shred beef while stil in the pot, and then use the Saute function on your Instant Pot to evaporate most of the liquid. Stir once every few minutes - it will take approx 10-15 min. Add additional salt if needed.

- OR - CROCK POT:   NOTE THAT WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE DISH DOES NOT DRY OUT.  QUICKTHAW by submerging well-sealed bag in water for app 30 minutes. Add contents of Ziploc plus 1/2 cup water to a crock pot. Cook on low to medium heat for 6-8 hours - or on high for 3-4 hours - until beef is tender enough to shred with a fork. Remove beef from crock pot, reserving liquid in crock pot. Shred beef with fork and fingers. Toss shredded beef in reserved liquid. Add additional salt if needed.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with the black beans and rice. Plantains make a nice additional side! Beaujolais.

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!

QUICKTHAW by microwaving bag **from frozen** on high for 90 seconds. Or, if preferred, QUICKTHAW by submerging well-sealed bags in water for 15-20 min.

Over med-heat with a little oil, saute onions to golden color. Set onions aside, add a little more oil to the skillet and saute beef for about two mins per side. Slice and toast buns. Spoon beef/onions on sandwich and top with cheese. Optionally, put sandwiches in microwave for 30-45 sec to soften cheese - don't cook for too long or bread may harden! Add Bistro Sauce and enjoy!  Internal Temp: 145.

SERVING SUGGESTIONS: Salad, sweet potato fries. Cold 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: 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.

THAWED: Bake at 375F uncovered for approx 30-45 minutes.

FREEZER TO OVEN: Preheat oven to 350F. Bake covered for approx 30 mins, replacing lid with aluminum foil. Uncover and bake 30-45 min more until internal temp is reached.

INTERNAL TEMP: 145F-165F (med-rare to well-donel).

SERVING SUGGESTIONS: Dinner Done Spinach Souffle or new potatoes tossed in garlic butter - and steamed green beans. Cabernet Sauvignon.

This dish has 5 parts: Beef; Veggies; Flour Tortillas; Creamy Cilantro Sauce, FRESH Cabbage Slaw

QUICKTHAW Beef, Veggies, Sauce by submerging well-sealed packages in water 10 min.

TORTILLAS: Microwave, covered, for 30 seconds until warm. 

FAJITAS:  SKILLET:  Heat a little oil in a skillet on medium heat. Add beef and saute until browned. Set beef aside and saute veggies in same skillet. SAUCE: Shake pouch to mix well. Spoon beef and veggies into tortillas and drizze with Creamy Cilantro Sauce.   

SERVING SUGGESTIONS: Top with your favorite fixings... salsa, guacamole, sour cream, etc!  Cold 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. 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 425F. Bake, covered loosely with foil, for approx 1 ½ hours. Uncover last 10 minutes to let top brown. Let sit 10 min before serving. 

THAWED: Preheat oven to 425F. Bake, covered loosely with foil, 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 is an all-in-one dish.

MICROWAVE: Invert (meatballs facing down) spaghetti pie into a greased microwave safe dish. Cover with plastic wrap and microwave on high about 12-15 minutes until steaming hot, stirring halfway through heating process.

FREEZER TO OVEN. Preheat oven to 375F. Place baking sheet under pan of frozen pasta and bake, covered with aluminum foil tightly to prevent drying, approx 1 1/2 -2 hours until int. temp is reached. Internal Temp: 160F.

SERVING SUGGESTIONS: Steamed veggies or green salad, garic bread. Milk for the kids, vino for the adults! 

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 INSTANT POT: Run warm water around outside of plastic container 1-2 min to loosen the entree. Add 3/4 cup water to Instant Pot. Pop frozen entree out of container and place carrot-side down in Instant Pot.  Lock lid into place and make sure valve is in the Sealing position. Pressure cook on high pressure for 55 minutes. Quick Release carefully - the steam will burn! (Tip: We use a kitchen towel to cover the valve and release the pressure in small increments.) Once the valve drops down and the pressure has been completely released, open the Instant Pot and stir. For a thicker gravy, turn the Instant Pot on Saute and simmer, uncovered, for up to 10 min, stirring constantly. 

OPTION: Can also do a Natural Release + Keep Warm if more convenient. Follow gravy instructions above. 

PRO INSTANT POT TIP: Occasionally the pressure valve on an Instant Pot won't pop up, but the timer will start. If the valve has not popped up, the Instant Pot has not reached pressure and the dish will not cook properly. If this happens, hit the cancel button and carefully open the Instant Pot. Stir dish, scraping up any bits off the bottom of the inner pot, and then restart the cooking process. 

CROCK POT: Thaw pot roast completely. Add 3/4 cup water to bottom of crock pot, stir in pot roast. Slow cook on high for 3 to 5 hours until beef is fork-tender. Crock pots can vary significantly; if beef is not tender after 5 hours, it needs to cook more! Before serving, stir gravy to mix well. If gravy is too thin, pour into a saucepan and simmer, stirring frequently, until thickens to desired consistency.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve over Dinner Done Roasted Garlic Mashed Potatoes. Cabernet Sauvignon.

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 5 parts: Beef; Rice; Mixed Veggies; Sauce; Seasoning.

QUICKTHAW Beef and sauce by submerging well-sealed bag in water 15-20min. 

VEGGIE PILAF: Bring one cup of water to boil. Add rice, veggies, and stir. Bring to a boil again, stir, and then lower heat, cover and simmer for approx 18 min until rice is done and veggies are heated throughout.

BEEF & SAUCE: Season beef with provided seasoning. Saute beef tips in oil over medium heat, approx 2 min per side. Set beef aside. Deglaze pan with 3/4 cup water. Stir to incorporate "brown bits" from bottom of pan. Add sauce, bring to a light boil and simmer, stirring constantly, until sauce reaches your desired consistency. Add beef in and stir to coat. 

SERVE: Serve beef tips with rice pilaf 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This is an all-in-one dish!

Crockpot, Microwave or Simmer on Stovetop!

CROCKPOT: Transfer frozen meatballs + 1/2 cup water to crockpot. Heat on high until meatballs are steaming, then lower heat.

MICROWAVE: Transfer frozen meatballs + 1/2 cup water to a microwave safe dish. Cover. Follow your microwave oven instructions on cooking from frozen – or – cook at 50% power for 7-15 minutes.

STOVETOP: In saucepan, add meatballs plus ½ cup water* on low heat. Cook approx 20-30 minutes, covered until steaming hot. Stir occasionally.

INTERNAL TEMP: 155F 

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 INSTANT POT: Run warm water around outside of plastic container 1-2 min to loosen the entree. Add 1/2 cup water to Instant Pot. Pop frozen entree out of container and place upside down in Instant Pot.  Lock lid into place and make sure valve is in the Sealing position. Pressure cook on high for 40 minutes. Quick Release carefully - the steam will burn! STIR GENTLY to mix everything together just before serving! (Tip: We use a kitchen towel to cover the valve and release the pressure in small increments.) Once the valve drops down and the pressure has been completely released, open the Instant Pot and stir. \

CROCK POT: Thaw completely. Add 3/4 cup water to crock pot along with the cassoulet and cook on high for approx 4 1/2 hours until pork is tender enough to shred with a fork. 

PRO INSTANT POT TIP: Occasionally the pressure valve on an Instant Pot won't pop up, but the timer will start. If the valve has not popped up, the Instant Pot has not reached pressure and the dish will not cook properly. If this happens, hit the cancel button and carefully open the Instant Pot. Stir dish, scraping up any bits off the bottom of the inner pot, and then restart the cooking process. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve with a fresh field green salad and balsamic vinaigrette. Chianti.

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: Pork Tenderloin; Spice Pack; Yellow Rice; Black Beans.

QUICKTHAW tenderloin and by submerging well-sealed package in water approx 15 min.

RICE: Bring 1 3/4 cup water to boil. Add rice, stir. Once boiling, stir again, set heat to low and simmer, covered, for 18 mins. 

BLACK BEANS: If frozen, pop out of plastic container and microwave, covered in microwave-safe dish, for 2 mins. Stir, then microwave another 90 sec or until steaming. Add a little water if they seem too thick. If thawed, microwave in microwave-safe dish until steaming. 

TENDERLOIN: SEASON: Rub spice mix into pork tenderloin, and then Grill, Saute, or Oven-Bake --> GRILL (Recommended - we LOVE grilled pork tenderloin!):  Grill over med to high heat for approx 6 minutes on each side. -- OR SAUTE:  Saute pork over low-medium heat 10-20 min, turning occasionally. -- OR OVEN-BAKE: Preheat oven to 375F. Place thawed tenderloin on greased baking sheet and bake 25-40 min until 145F internal temp is reached.

INTERNAL TEMP: 145F. Careful not to overcook - pork is a lean meat and becomes tough when overcooked. Let rest 10 minutes before slicing.

SERVIING SUGGESTIONS: Serve pork with black beans and rice on the side. 

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 contains 2 parts: Pork Loin; Orange-Cranberry Compote. The compote is typically packaged in pan with the pork loin.

THAW SPICY ORANGE-CRANBERRY COMPOTE & PORK LOIN. Because of the thickness of the pork roast, this dish should be thawed completely. If the center of this roast is very cold when placed into the oven, it will take longer to cook!

THAW: Preheat oven to 375 and bake, uncovered, approx 50 minutes to 1 hour 15 min. Baste roast with juices in pan periodically. Internal temp should reach 155F. Let rest 10 minutes before slicing. Top with Orange-Cranberry Compote.

SERVING SUGGESTIONS White/wild rice tossed w/almonds and cranberries, and fresh veggies. Cab Sav.

This dish has 2 parts: Soup; Pasta.

THAW - or - FREEZER TO STOVETOP:  Add 3 cups of water and soup mix to medium saucepan. Bring to boil.  Lower heat and simmer 20 minutes.  Add pasta and cook approx 8 minutes until pasta reaches desired doneness.  If soup thickens too much as pasta cooks, add another cup of water and adjust salt if needed.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Crusty French bread and a green salad. Merlot.

This is an all-in-one dish. 

COUSCOUS: Bring 1 1/2 cups water to a boil. Add couscous, stir and cover. Let sit for 10 min. Fluff with a fork. Add salt and pepper to taste. Optionally, stir in a pat of butter!

FREEZER TO OVEN: Preheat oven to 425F. Bake tenderloin on center rack, covered loosely, for 45 min. Uncover and bake 25-30 min more until internal temp of 145F is reached. Let stand 10 min before slicing. See Optional notes below. 

FREEZER TO AIR FRYER: Place pork tenderloin on center rack. Air fry at 370F for approx 32 min until internal temp is reached.

THAWED: Preheat oven to 425F. Bake tenderloin on center rack, uncovered, for 30-40 minutes until int temp is reached.

**OPTIONAL: Brown/crisp bacon by broiling on center rack last 3-5 min of cooking, if needed, but watch closely as dishes can quickly burn while broiling!  Let stand 10 min before slicing.

INTERNAL TEMP: 145F. Be careful not to overcook pork. It is a lean meat and becomes tough when overcooked. Using an instant read meat thermometer is highly recommended!

SERVING SUGGESTIONS: Serve with roasted Brussel sprouts and salad. Chianti.

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 contains 5 parts: Pork Tenderloin; Bao Buns; Hoisin Sauce; Slaw Dressing; Cole Slaw (Do not freeze slaw!)

NOTE: Slaw should be kept in fridge and not frozen! The Slaw Dressing is the light sauce; the Hoisin Sauce is the dark sauce.

THAW HOISIN SAUCE & SLAW DRESSING. Combine Slaw and Dressing. Toss to mix well.

GRILL PORK (Recommended): QuickThaw tenderloin by submerging well-sealed bag in water 15-20 min. Grill over med heat for approx 8 minutes on each side.

THAWED TO OVEN ALTERNATIVE (PORK): Preheat oven to 350F and bake tenderloin 30-45 min until internal temp is reached. INTERNAL TEMP: 155F. Let rest 10 minutes before slicing.

BUNS: Steam buns from frozen, covered with plastic wrap, in microwave for 45 sec-1 minute. If these are overcooked they become very hard, so steam them gently.

SERVING SUGGESTIONS: Slice pork, serve in buns, topped with Hoisin sauce and slaw.

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: Pork, Baguette, BBQ Sauce. 

CROCK POT: NOTE: IF COOKING A PETITE PORTION, 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: 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 2 parts: Pork Chops; Creamy Basil Sauce. 

QUICKTHAW Pork Chops and Sauce by submerging well-sealed packages in water 15-20 minutes. 

SAUTE: In skillet, heat 1-2 Tbls oil over med heat. saute chops 5-8 mins on each side. Remove chops. In same skillet, saute sauce over med heat 2-4 mins, stirring constantly, until thickened slightly. Add chops back in to skillet with sauce. 

INTERNAL TEMP: 145F.

SERVING SUGGESTION: Sweet Corn Mashed Potatoes, steamed green beans, Pinot Noir. 

This dish has 2 parts: Pork Tenderloin; Sweet Mustard Sauce. 

THAW SWEET MUSTARD SAUCE. QUICKTHAW Pork by submerging well-sealed bag in water 15-20 min.

GRILL (Recommended): THAW. Grill over med to high heat for approx 6 minutes on each side until internal temp reached.

FREEZER TO OVEN: Preheat oven to 350F. Remove frozen tenderloin from bag, using scissors if necessary, and bake, loosely covered with aluminum foil, 45 min. Uncover and bake 15 to 30 min more until internal temp is reached.

INTERNAL TEMP: 155F. Let rest 10 minutes before slicing.

SERVING SUGGESTIONS: Serve with Sweet Mustard Sauce, sauteed bok choy and 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

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

Great for the grill!

PINEAPPLE RICE:  Freezer to Skillet:   Add rice and 1 1/2 cups water water to a saucepan and bring to a boil.  Stir to mix well, lower heat and cover.  Simmer on low for 20 minutes until water is absorbed.  Fluff with a fork and serve. 

PORK CHOPS:  THAW Teriyaki Sauce. Right before serving pork, gently heat sauce in microwave, stir and serve over sliced pork or on the side.

For THAW/GRILL or saute: Quick-Thaw pork chops by submerging well-sealed Ziploc in water 10-15 min until thawed. Thaw and grill or saute chops on medium heat, about 6-8 min per side until internal temp is reached.

INTERNAL TEMP: 160F. At 160F, pork is safe, but may be slightly pink in center! Be careful not to overcook pork as it is a lean meat and will be tough if overcooked. We recommend using an instant read meat thermometer for a perfect result every time!

SERVING SUGGESTIONS: Drizzle warm Teriyaki Sauce over chops. Pineapple rice and bok choy on the side. 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 3 parts: Shrimp; Orzo; Feta Cheese. 

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

ORZO: Boil in lightly salted water for 6-8 minutes until tender. Drain.

THAWED: Saute shrimp/tomato in skillet over medium heat until shrimp is opaque and cooked throughout. Toss with cooked orzo and feta cheese.

SERVING SUGGESTIONS: Add toasted garlic bread and a Greek style salad with crisp iceberg lettuce, olives and vinaigrette. Chianti.

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: Scallops; Citrus Beurre Blanc.

Scallops: Make sure scallops are thawed. If not, quickthaw by submerging well-sealed bag in cool water 5-10min. Pat scallops dry. Lightly salt and pepper them on both sides. In large skillet, add 1-2 Tbls oil and spread to cover the pan. Heat pan on low-med heat until oil is hot. Place scallops in pan and sauté 3-4 min each side, over low-medium heat, using a spatula to turn once. Set scallops aside on a plate while you prepare the beurre blanc in the same skillet.

Beurre Blanc: Remove butter pats from sauce container and set aside for now –letting thyme stick to them. Pour liquid sauce contents in skillet and increase to medium-high heat. Make sure ALL sauce is scraped out of the container. Simmer until sauce is reduced by half, stirring. Remove skillet from heat, add pats of butter/thyme to sauce. Whisk until creamy.

INTERNAL TEMP: 145F. 

Spoon sauce over scallops. Serve with oven roasted asparagus and 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. 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 dish has 4 parts: Shrimp & Veggies, Red Curry Paste, White Rice, Coconut Milk (kept in pantry). 

RICE: Combine rice, 1 ½ cups water, ¼ tsp salt (optional) in a saucepan. Heat to boiling, stir once. Reduce heat, cover and simmer 16-18 min until rice is tender. 

PANANG SHRIMP: Freezer to Skillet. Heat saucepan over medium-high heat. Sauté shrimp/veggies from frozen in heated sauce pan for 4-6 minutes, stirring occasionally, until shrimp begins to cook. Stir coconut milk in with shrimp/veggies and bring to light boil, stirring. Reduce heat to a simmer. Add red curry paste to taste - this is spicy, so start with a little! Continue cooking until shrimp is opaque throughout. Remove from heat and serve over rice.

INTERNAL TEMP: 145F.

SERVING SUGGESTION: Serve over rice, with salad or spring rolls. Reisling.

This dish has 2 parts: Salmon, Creamy Caper Sauce.

SALMON:  Preheat oven to 425°F. Bake from frozen, uncovered, for 15-20 minutes (or 10-14 minutes if thawed), until an internal temperature of 145°F is reached.

SAUCE:  Thaw the sauce. Serve cold or at room temperature with the salmon. Pro Tip: To thaw quickly, run the sealed pouch under warm water. Before opening, gently knead the pouch to ensure the sauce is perfectly blended.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS:  Serve with sauce on the side. Sauteed green beans, rice. Chardonnay.

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/air fryer/instant pot 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: Salmon; Bearnaise Sauce; Rice

RICE (STOVETOP): Combine rice, 1 3/4 cups water, ¼ tsp salt (optional) in a saucepan. For a little extra flavor, add a pat of butter to the pan, too! Heat to boiling, stir once.  Reduce heat, cover and simmer 17 min until rice is tender. Fluff with a fork.

SAUCE: Thaw. Right before the salmon is done, prepare the sauce: Transfer sauce to microwave-safe bowl, take to gentle boil (typically takes 1 min), then boil for 15 seconds, stir and serve over salmon. 

PREFERRED COOKING METHOD: Thaw filets. In skillet, heat 1 Tbls of canola or olive oil over med-high heat. Add salmon, sear approx 3-5 min per side until center is no longer opaque. 

FROM FROZEN:  Preheat oven to 425F.  Bake frozen filets, uncovered and on lower oven rack, for 35 - 50 mins, until flaky. 

INTERNAL TEMP: 145F. SERVING SUGGESTIONS:  Spoon sauce over salmon just before serving. Serve white rice on the side. 

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 dish has 4 parts: Shrimp; Pasta; Pesto; Red Pepper Flakes.

QUICKTHAW SHRIMP AND PESTO by submerging well-sealed packages in water 10-15 minutes.

Bring a large pot of water and 1 tsp salt to a boil. Heat a large skillet on med-high. Add pasta to boiling water and cook until al dente. While cooking pasta, saute shrimp until it is opaque and cooked through. Add the cilantro pesto to the pan with your shrimp, sprinkle in red pepper flakes to taste, and cook just until hot throughout. Add your shrimp mixture to your pasta and toss. Enjoy! Serve warm or cold.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Crusty French bread. 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 2 parts: Quiche Mix; 8" Pie Crust. 

Thaw by leaving quiche in fridge 24 hours prior to cooking. Alternately, you can submerge well-sealed container in water 30-45 min, periodically shaking the container to make thawing faster. 

THAW AND STIR. Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

SERVING SUGGESTIONS: Fruit or green salad. Mimosa.

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: Quiche Mix; 8" Pie Crust. 

THAW AND STIR. Preheat oven to 350F. 

FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

IF PURCHASED THE 3" MINI-QUICHES:  THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)

SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa

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 includes 2 parts: Ready-to-Bake Croissants; Callebaut dark chocolate disks.

PRO TIP:  You can bake just a few of these at a time if you'd like. Just take you what you need and leave the rest in the freezer for next time! 

Bake from frozen. If you have a convection oven, preheat to 350F. No convection oven? No problem - preheat oven to 375F. Preheating the oven is important - make sure it has reached full temperature before baking croissants! Optional: For shiny croissants, dip them in an egg wash made with 1 egg beaten with an equal amount of water. Place frozen croissants on greased cookie sheet. Bake approximately 30 minutes until croissants are golden brown. Remove from oven, cut each croissant open using a serrated knife. Place 1 Tbls of chocolate wafers in each steaming croissant. Close and let the chocolate melt into creamy deliciousness! Serve immediately.

This dish has 2 parts: Quiche Mix; 8" Pie Crust. 

THAW AND STIR. Preheat oven to 350F. 

FOR THE 9" PIE CRUST: Preheat oven to 350F. Prick frozen pie crust with fork and bake 3 minutes. Place pie crust on a baking sheet and pour quiche mix into pie crust. This helps prevent issues if the quiche overflows the crust a little! Bake app 1 hour 15 min until quiche is set throughout. If crust begins to brown too much, cover with foil while quiche finishes. Let rest 5 minutes before serving.

IF PURCHASED THE 3" MINI-QUICHES:  THAW AND STIR. Preheat oven to 350F. Pre-bake mini-quiche crusts on lower rack for 5 min. Remove from oven, spoon quiche mix into crusts, dividing mix evenly among the 12 crusts. Bake 35-50 minutes until golden brown and quiche is set. Exact time always depends on individual ovens and the starting temp of the quiche mix. Tent with aluminum foil if crusts begin to brown too much. Let rest 10 minutes before serving.

(Tip: Make mini-crustless quiches by pouring batter in greased cupcake tins. Cooking time will vary depending on size of cupcake tin.)

SERVING SUGGESTIONS: Fruit or green salad. Beverage: Mimosa

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 425F. Bake, uncovered on a lower rack, for 50-60 min until steaming throughout, cauliflower is tender and top is browning.

THAWED TO OVEN:  Preheat oven to 375F. Bake, uncovered, 30-40 min until steaming throughout, cauliflower is tender and top is browning.

INTERNAL TEMP: 165F.

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 MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout. 

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

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!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, for 50-60min or until set. Let stand for 5 min. before serving.

THAWED TO OVEN: Preheat oven to 350F. Bake, uncovered, 30-35 min or until set. Let stand 5min 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!

This dish has 2 parts: 8oz Rotini Pasta; Thai Basil Pesto

Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, add Thai pesto to steaming pasta and toss. Enjoy with your favorite entree! Serve warm or cold.

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: 8oz Rotini Pasta; Cheddar Cheese Sauce

While you are preparing the pasta, thaw cheese sauce pouch by submerging in warm water 5-10 min. Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add pasta to boiling water and cook 9-11 minutes until done to your taste. Drain, RESERVING 1/2 cup pasta water. Add cheese sauce to steaming pasta and toss until evenly coats the pasta. If cheese sauce is still a little frozen, heat cheesy pasta on stovetop on low heat a few minutes, stirring, until steaming.  If the cheese sauce is too thick, stir in a little of the reserved pasta water to reach your desired consistency. 

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 MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

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!

This is an all-in-one dish.

Preheat oven to 350F. Bake from frozen for 30 mins or until steaming throughout. Alternatively microwave in a microwave safe dish (some microwaves can handle aluminum containers provided they do not touch the edges of the microwave) until heated throughout.

INTERNAL TEMP: 165F.

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: Cheese Tortellini; Walnut Basil Pesto

Bring a large pot of water and 1 tsp salt (optional) to a boil.  Add frozen tortellini to boiling water and cook 2-3 minutes until hot. Careful not to overcook - this tortellini is pre-cooked so you are really just heating! Drain and toss in pesto. Serve immediately. If you are going to serve cold, consider simply thawing and tossing in pesto.

Enjoy with your favorite entree! Serve warm or cold.

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 side dish.

Add 1 Tbls of your favorite oil to a small saucepan and, over med-high heat, saute rice mix, stirring constantly, until begins to brown. Add 1 cup + 2 Tbls water, bring to a boil and lower heat to low. Once boiling has diminished, cover and simmer 16 min until done to taste. SERVING SUGGESTIONS: Serve with your favorite entree. Especially delicious with pork and chicken!

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 MICROWAVE: Pop mashed potatoes out of package and place in microwave safe casserole dish. Cover and microwave on high for 5 min. Stir, and continue to microwave 4-6 min more until potatoes are steaming. Let rest 5 min before serving.

FREEZER TO OVEN:Preheat oven to 350F.  Remove plastic lid and cover with aluminum foil.  Bake, covered, for approx 1 ½ hrs until steaming throughout.  

THAWED TO OVEN: Preheat oven to 350F. Remove plastic lid and cover with aluminum foil.  Bake, covered, 30-50 min until steaming throughout.

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!

This is an all-in-one dish. 

FREEZER TO SKILLET:  Place in large skillet over high heat, stirring occasionally until all moisture evaporates.  Lower heat to low and sauté until garlic bits and bottom of pan are slightly brown stirring frequently. 

INTERNAL TEMP: 165F. 

Because Dinner Done dishes are hand-crafted, exact information may vary. Serving Size: 3 servings per entree, unless otherwise stated. Nutritional information provided is per serving. 

This dish has 3 parts: French Cut Green Beans; Sliced Almonds; Parmesan Butter. 

FREEZER TO SKILLET: Place frozen green beans in a large skillet over med-high heat, stirring occasionally until all moisture evaporates. Lower heat to low and add butter and almonds. Sauté, stirring frequently, until almonds are slightly brown, but not burned. Taste and add additional salt to taste if desired. 

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!

This is an all-in-one dish!

FREEZER TO MICROWAVE:  Loosen the lid and microwave, covered with loosened lid, 6-7 min on high power until steaming throughout. If you prefer not to microwave in the plastic container, transfer frozen polenta to a microwave safe dish, cover, and follow above instructions. Stir well before serving. 

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.

QUICKTHAW dip by microwaving a few minutes at 50% power, or thaw in refrigerator. Preheat oven to 350F. Transfer dip to oven-safe serving dish. A pie plate or small casserole or ramekin works great. Optionally, you can sprinkle a little feta or bleu cheese on top before baking. Bake 30-40 min until top is golden brown and dip is bubbling. Baking time will vary depending on dish size.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Serve with sliced baguette, crackers or even crudites!

This is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 450F. Leaving brie in the pan, place pan in center of cookie sheet. Bake 15 minutes, then lower oven temperature to 300F and bake additional 15 minutes until brie is heated throughout and top is golden brown. If top browns before the center is heated throughout, simply cover lightly with sheet of foil to prevent further browning. Let sit 5 minutes. Remove brie from pan (if desired). You can use scissors to snip the sides of the pan to provide easier access to transfer the baked brie, being careful as the pan edges will be sharp. The cheese is warm and gooey (!); transfer carefully using a large spatula.

INTERNAL TEMP: 100F or higher.

SERVING SUGGESTIONS: An assortment of crackers and fruit. Chablis.

This is an all-in-one dish.

QUICKTHAW dip by microwaving a few minutes at 50% power, or thaw in refrigerator. Preheat oven to 350F. Transfer dip to oven-safe serving dish. A pie plate or small casserole or ramekin works great. Optionally, you can sprinkle a little parmesan cheese on top before baking. Bake 30-40 min until top is golden brown and dip is bubbling. Baking time will vary depending on dish size.

INTERNAL TEMP: 165F. SERVING SUGGESTIONS: Serve with sliced baguette, crackers or even crudites!

PRO TIP: This makes a great filling for mushroom caps! 

This is an all-in-one dish. 

NOTE that this batter is very sticky! Please line your baking sheet with parchment paper or use a silicone baking mat so the macaroons don't stick!

THAW.  Preheat oven to 375F. Spoon or shape dough into loose ping-pong size balls and place on silicone baking mat or a baking sheet lined with parchment paper.  Once oven temp has reached 375F, bake for 15-18 minutes until edges and tops are golden brown. Careful not to blacken the ends of the coconut as burned coconut tastes a little bitter!  Let cookies rest on cookie sheet for 5 -10 minutes and then transfer to plate or cooling rack to cool. Try to avoid stacking macaroons as they may stick together.

TO STORE: These are best stored in an open container, or one that has the lid cracked open to keep them crisp. If they become soggy, simply toast them at 350F on a lined baking sheet for 10-12 minutes. 

This is an all-in-one dish. 

THAW and spread over cakes, or use as a filling to make whoopie pies with our pumpkin cookie batter or oatmeal cranberry dry cookie mix! 

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 ½ to 2 hours at 350F or until top is golden brown and center is firm.

INTERNAL TEMPERATURE: 155F. Let sit 10 minutes before serving to help firm up center.

NOTE: 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 and hot caramel sauce!

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 consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This is an all-in-one dish.

Cake can be baked thawed or frozen.  

THAWED:  Preheat oven to 350F.  Bake uncovered for 35-50 minutes. 

FREEZER TO OVEN: Preheat oven to 350F.  Cover loosely with foil.  Bake for 45 minutes.  Uncover and bake for 30-45 more minutes until done. Let cool completely before cutting!

SERVING SUGGESTIONS:  We serve it just alone or with a scoop of ice cream, but if you want to be extravagant… Prepare a delicious cream cheese icing!  Cream together 2 oz cream cheese and 1/4 stick of butter, then add ¾ cup powdered sugar.  Spread over warm cake. 

This consists of one dry cookie mix - makes 2-3 dozen cookies depending on size. Eggs, butter, vanilla are not included and are added at home.

Store in cool, dry place. Prepare or freeze within 4 months. Preheat oven to 350F.  Empty cookie mix into large bowl.  Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Mix well.  Add 1 1/2 stick softened butter (3/4 cup) softened butter, 1 egg, and 1/2 tsp vanilla. Mix well. You may want to use your hands - keep kneading until the mix becomes dough-y!  Line a baking sheet with parchment paper, or grease it with non-stick spray or butter. Lay walnut sized balls of dough 2 inches apart on cookie sheet.  Bake approximately 13 minutes. Remove from oven. Let cool. 

**PRO TIP #1: If you have time, cover the dough and let it rest overnight in the fridge before baking cookies - this results in an even more delicious cookie! 

**PRO TIP #2: Freeze cookie dough balls - they may need 1-2 min more in the oven, but will bake perfectly from frozen!  SERVING SUGGESTIONS: An ice cold glass of milk.

This is an all-in-one dish. 

Thaw and serve.

This consists of one dry cookie mix. Eggs, butter, vanilla are not included and are added at home. 

Preheat oven to 375F.  Empty cookie mix into large bowl. Sometimes the brown sugar hardens a little bit. Use your hands to blend all of the dry mix ingredients together completely. Add 1/2 cup softened butter, 1 egg & 1/2 tsp vanilla. Mix well. Space walnut sized balls of dough 3 inches apart on greased cookie sheet.  Bake 10-12 minutes. 

SERVING SUGGESTIONS: An ice cold glass of milk.