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

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

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

INT TEMP: 165F.

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

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

This dish has 3 parts: Chicken; Mozzarella Cheese; Balsamic Drizzle. 

FREEZER TO OVEN:  Preheat oven to 350F, placed frozen chicken in oven and bake, covered loosely with foil, for 45 min. Uncover and bake 35 min more. Top with mozzarella cheese and bake 10 min or until internal temp (165F) is reached.

BALSAMIC DRIZZLE: Shake to mix well and drizzle over chicken just before serving. Optionally, if you like  a syrupy balsamic, heat in covered microwave safe dish 30-45 sec until sauce is reduced.

THAWED:  Preheat oven to 350F, baked uncovered 35 min. Top with mozzarella cheese and bake 10 min or until int temp (165F) is reached. See Balsamic Drizzle above.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Asparagus, Roasted Red Pepper Mashed Potatoes.   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: Chicken/Bacon; Carbonara Sauce; Pasta.

QUICKTHAW SAUCE & CHICKEN/BACON by submerging well-sealed containers in water 15-20 minutes. Shake sauce to mix well and bring to room temp. for use in this dish. DO NOT COOK OR OVER HEAT THE SAUCE - It contains pasteurized eggs and we want the egg to remain creamy and not over cook - you will toss the sauce with the hot pasta to bring it gently up to temp just before serving! 

In a large saute pan, heat 1 Tbls of olive oil over medium heat and add chicken/bacon mix. Cook 3-5 minutes until bacon crisps, then turn off heat and set aside. Cook pasta in boiling, salted water 9-11 minutes until done to your preferred consistency. When pasta is cooked, reserve 1 cup of the hot pasta water and then drain remaining water. Toss hot cooked pasta with Chicken/Bacon mix. Then toss in carbonara sauce and add as much of the reserved pasta water (up to 1/2 cup) as you'd like to reach your desired sauce consistency - remember not to cook or overheat the sauce!  Add additional salt to taste if needed. 

INTERNAL TEMP: 165F. SERVING SUGGESTION: Warm garlic bread, fresh 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 2 parts: Chicken Fingers; Marinara Sauce. The marinara sauce is packaged with the chicken fingers. 

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

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.

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.

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

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: For the adults, these are AMAZING by themselves, or cut into bite-sized pieces and tossed in salad greens! Sav Blanc. For the kids, serve with mashed potatoes & the included Marinara Dipping Sauce. If your kids don't like marinara sauce, try letting them dip these in applesauce! Iced tea or lemonade.

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 4 parts: Ground Turkey; Soup Base; Pasta; Bread; Garlic Butter.  

QUICKTHAW TURKEY/MIREPOIX AND SOUP BASE by submerging well-sealed bags in water 15-20 min.

SOUP: Put 1-2 Tbls. oil in a pot over med-hi heat and cook Turkey/Mirepoix mix until turkey is cooked, onions are translucent and other veggies a bit soft; about 7 mins. Add Soup Base and stir, scraping bottom of pot to incorporate everything. Cook 5 min more, then add 3 cups of water and stir. Bring to a boil and add pasta, simmering covered for 10 minutes. 

GARLIC BREAD: Preheat oven to 350F. While pasta cooks in soup, butter bread and bake for 12 minutes or until done. For soft bread, wrap in aluminum foil before baking.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Green 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. Instant read pocket thermometers 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 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 has 6 parts: Chicken; Sauce; Veggies; Rice; Peanuts; Red Pepper Flakes.

QUICKTHAW Chicken & Sauce by submering well-sealed packages in water 15-20 min. 

RICE: In a small pot, bring 1 3/4 cups water + 1/4 tsp salt (optional) to boil. Add rice and stir. Cover, lower heat, and simmer approx 18 min. Fluff with a fork.

CHICKEN: In a large skillet over medium heat, add a little oil and saute chicken approx 4-5 min per side. Set chicken aside. Increase heat to med-high, add 3/4 cup water, veggies, and sauce. Stir in as much of the red pepper flakes as you would like. Bring sauce to a boil and simmer approx 5-10 min until sauce thickens. Stir chicken back in and coat with sauce. Serve over rice and sprinkle with peanuts. Note that the sauce contains fresh ginger which is fibrous. As a result, you may see a few ginger fibers in this dish! Internal Temp: 165F. 

SERVING SUGGESTION: Side salad. Riesling. 

Cooking times are estimates and vary based on actual oven/stovetop/crockpot/instant pot 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; Cheddar Sauce. 

Thaw Cheddar Sauce by submerging packet in water 5-10 min.   

FREEZER TO OVEN. Preheat oven to 350F.  Bake chicken, loosely covered with foil, for 1 hour.  Uncover and bake approx 45 min more until int temp is reached. See below for Cheddar Sauce instruction. 

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 or place close to heating element. Cook @ 400F for 28-33 min until internal temp is reached. Click here for Air Fryer Tips & Info. 

THAWED:  Preheat oven to 350F.  Bake chicken uncovered approx 45 min to 1 hour until int temp is reached.  See below for Cheddar Sauce instruction.

CHEDDAR SAUCE:  Squeeze sauce into a microwave safe container and microwave on high for 30 seconds. Stir and repeat until sauce is hot. Spoon over chicken. 

INTERNAL TEMP: 165F.   

SERVING SUGGESTION:   Dinner Done Twice Baked Mashed Potatoes, fresh green beans.  Chardonnay.

This is an all-in-one dish.

THAWED: Bake uncovered for approx 45-50 minutes.

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

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Twice Baked Mashed Potatoes, baby carrots tossed in honey butter, green salad. Chianti.

This dish has 3 parts: Chicken Cutlets; Veggies; Rice.

QUICK-THAW chicken and veggies by submerging well-sealed bags in water for 10–15 minutes. Rinse rice until water runs clear.

Heat a saucepan over medium with a little olive oil. Sauté chicken 4–5 minutes per side. Set aside. In the same pan, add veggies and cook 2–3 minutes. Add 2 cups water and bring to a boil. Stir in rice, reduce heat to very low, cover, and simmer 15–18 minutes until rice is done. Cut chicken into bite-sized pieces and toss with rice just before serving. 

NTERNAL TEMP: 165°F

SERVING SUGGESTIONS: Green salad, Pinot Gris

This dish has 3 parts: Chicken; Spicy Vodka Sauce; Penne Pasta.

QUICKTHAW: Submerge well-sealed bags of Chicken + Sauce water 15-30 minutes until thawed. 

PASTA: Boil pasta in salted water for 11-13 min until done to your taste. Drain & set aside.

CHICKEN: In a skillet over low-medium heat, sauté chicken cutlets for 4 min per side. Set chicken aside and cut into bite-sized pieces. Shake sauce pouch to mix. Add 2/3 cup water + SAUCE to the same pan used for chicken. Increase heat to medium and deglaze the pan, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer 2-3 minutes. Return chicken to pan and simmer an additional 2-3 min more. If sauce is too thick, add a little water to thin. Toss pasta in the sauce and check for seasoning. Adjust salt if needed. 

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Steamed broccoli. 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 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 is an all-in-one dish. 

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

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered replacing lid with aluminum foil - for 45 min. Uncover and bake approx 35 to 45 min more until internal temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Sweet Corn Mashed Potatoes , oven roasted broccoli, and a crisp green salad. Chianti.

SERVING SUGGESTION: Potatoes, broccoli, Gewürztraminer.

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

This is an all-in-one dish.

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

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

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Sauteed green beans, brown rice pilaf. 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 4 parts: Chicken; Glaze; Cashews; Jasmine Rice. 

JASMINE RICE: Bring 1 1/2 cups water + 1/4 tsp salt + 1/4 tsp oil to a boil. Add 1 cup jasmine rice, lower heat and cook until all water is absorbed, approx. 16 mins. 

CHICKEN: QUICKTHAW by submerging tightly sealed Chicken/Veggie Pack in water 15-20 mins. Heat 1 Tbls oil  in a skillet over medium-low heat. Saute Chicken & Veggie packet for 10-12 minutes, stirring occasionally. Add cashews, saute 1-2 minutes more, then add glaze + 1/3 cup water and bring to a light boil. Continue simmering until sauce thickens. If sauce seems to dry, add a little more water to reach desired consistency. 

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Serve over rice. Fresh fruit salad for dessert. 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

This dish contains 3 parts: Chicken; Bacon-Cheese Topping; Honey Mustard Sauce. 

THAW HONEY-MUSTARD SAUCE AND BACON-CHEESE TOPPING.

FREEZER-TO-OVEN: Preheat oven to 350F. Place frozen chicken in oven and bake covered - with lid loosened approximately 45 min. Uncover and bake 30-45 min more until int temp is reached, topping with bacon/cheese mix the last 15-20 minutes of baking.

THAWED: Preheat oven to 350F, baked uncovered approx 1 hour until int temp is reached, topping with bacon/cheese mix last 15-20 minutes. INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Honey-Mustard Sauce, Dinner Done Sweet Corn Mashed Potatoes and sliced beefsteak tomatoes with vinaigrette. 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 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; 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 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 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 is an all-in-one dish.

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

INTERNAL TEMP: 165F.

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

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

This dish has 3 parts: Chicken Cutlets; Honey Roasted Peanuts; Cilantro-Lime Sauce. 

THAW SAUCE AND PEANUTS.

QUICKTHAW CUTLETS by placing well-sealed Ziploc in water for 10-15 minutes.

SAUTE: In a large skillet over medium heat, add 1 Tbls oil. Once oil is heated, add cutlets and cook 5-7 minutes per side, until int temp is reached. Lower heat if it seems too hot. Sauté in batches if necessary. Drizzle with sauce and top with chopped peanuts.

BAKED: Thaw Chicken. Preheat oven to 375F. Place cutlets on greased cookie sheet and bake 25-45 min until internal temp is reached. Drizzle with sauce and top with chopped peanuts.

INTERNAL TEMP 165F.

SERVING SUGGESTIONS: Serve with a side of our Thai Pesto Pasta, and roasted carrots. Sauvignon Blanc. 

FUN TWIST: Chop chicken into bite sized pieces and serve wrapped in romaine or iceberg lettuce cups. Drizzle with sauce and sprinkle chopped peanuts on top! 

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; Creamy Garlic Sauce. 

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

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.

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.

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

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Creamy garlic sauce on the side. Mashed potatoes and green beans. Or slice and serve over salad greens!

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.

NOTE: If this has been packaged in a Ziploc, dish can be easily quick-thawed by submerging well-sealed bag in water 15-20 min. Remove from the Ziploc before baking. 

THAWED: Preheat oven to 350F and bake, uncovered, approx 50 min to 1 hour. 

FREEZER TO OVEN: Preheat oven to 350F. Bake, loosely covered with foil, for 1 hour. Uncover and bake additional 40 min to 1 hour, basting with juices in pan until int temp is reached.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with Dinner Done Spinach Souffle and a simple green salad with olive oil and red wine vinegar dressing or with rice tossed with slivered almonds and a simple 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 2 parts: Stuffed Chicken; Marinara Sauce. 

THAW Marinara Sauce and stir.

FREEZER TO OVEN:  Preheat oven to 350F. Bake, loosely covered - replacing lid with aluminum foil - for 1 hour. Uncover and bake approximately 30-40 min more until internal temp is reached. Spoon Marinara Sauce on top the last 10-15 minutes of baking. 

IF THAWED: Bake uncovered for approx 45-50 minutes. Spoon Marinara Sauce on top the last 10-15 minutes of baking.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Sauteed spinach, linguine with garlic butter/parsley. 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 5 parts: Chicken, Veggies, Curry Sauce, Red Curry Paste, Jasmine Rice.

NOTE: In this kit, you'll find a small portion of Red Curry Paste. This allows you to customize the "heat" in your curry. 

QUICKTHAW by submerging well-sealed bags in water 10-15 min.

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 min until rice is tender. 

PANANG CHICKEN: In a large stockpot, add a little oil over med-hi heat. Saute chicken for about 3-4 mins per side. Add 1 1/4 cups water to the pan. Then add the pouched Curry Sauce and the veggies. Stir, bring to a light boil, and then lower heat. This is where that little portion of Red Curry Paste comes in... Add Red Curry Paste to taste - it adds a little "heat", so start by stirring in half of the portion and then taste to see if you'd like more! Simmer curry, uncovered for 5-7 minutes, until the veggies are tender. Spoon over rice.

INTERNAL TEMP: 145F.

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

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

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

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

SERVING SUGGESTIONS: Green beans, Chardonnay.

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

This dish has 4 parts: Chicken; Balsamic Glaze; Parmesan Butter; Pasta

PASTA: Boil in lightly salted water 9-11 minutes until done to taste. Drain. You may find this to be a lot of pasta for the parmesan butter -- toss as much pasta as you'd like with the parmesan butter. Add salt to taste, if desired. Save any remaining pasta for later!  

QUICKTHAW CHICKEN by submerging well-sealed package in water 15-20 min. Over medium-low heat, ohicken in a little oil, about 4-6 minutes each side or until internal temp of 165F is reached. Set chicken aside and prepare glaze, using same saucepan if desired: add balsamic glaze and 1/4 cup water. Bring to light boil, lower heat & simmer, stirring constantly, until reaches syrupy consistency. Alternately, place glaze in microwave safe dish and microwave 2-3 min at 50% power until bubbly. 

SERVING SUGGESTIONS: Serve chicken topped with glaze; Parmesan pasta on the side; sauteed zucchini. Pinot Gris.

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; BBQ Reduction Sauce; Cornbread Bites.

QUICKTHAW CHICKEN, CORNBREAD BITES AND BBQ SAUCE by submerging well-sealed containers in water 15-20 minutes.

BBQ SAUCE: Add sauce to microwave safe dish, cover, and gently microwave until boiling. Divide sauce into two small bowls: half will be used to baste the chicken; the other half will be reserved as a side sauce. It is important to keep these two separate - THE SAUCE USED TO BASTE THE CHICKEN SHOULD NOT BE MIXED WITH THE BBQ SAUCE THAT IS SERVED AS A SIDE SAUCE.

GRILL:  Over medium heat, grill thawed chicken 6-8 minutes on each side, basting with BBQ sauce frequently. Internal temp should reach 165F.

QUICKTHAW TO OVEN: Preheat oven to 350F. Bake thawed chicken, uncovered, for approx 45 mins, basting with BBQ sauce frequently. 

INTERNAL TEMP: 165F.

CORN BREAD BITES: Keep frozen until ready to use. Preheat oven to 350F. Spoon about 1/4 cup batter into each greased muffin tin or bake them like a drop cookie, spooning 1/4 cup onto a greased cookie sheet. Bake approx 15 min until golden brown.

SERVING SUGGESTIONS: Baked beans, slaw. 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 5 parts: Chicken; Veggies; Flour Tortillas; Creamy Cilantro Sauce; FRESH Cabbage.

Cabbage slaw should be kept fresh in the fridge. 

QUICKTHAW Chicken, Veggies, Sauce by submerging well-sealed packages in water 10-15 min. DRAIN liquid out of bags before sautéing. 

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

FAJITAS:  SKILLET:  Heat a little oil in a skillet on medium heat. Add chicken strips and saute until cooked through. Set chicken aside and saute veggies in same skillet. Add chicken back in pan with veggies and toss to mix. Add salt to taste, if needed. SAUCE: Shake pouch to mix well. Spoon chicken and veggies into tortillas and drizzle with Creamy Cilantro Sauce. Top with crunchy cabbage slaw. INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Pile on any other favorite fixings you have on-hand... salsa, guacamole, shredded cheese, 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 dish has 2 parts: Tacos; Salsa. 

Thaw salsa and shake to mix well. PRO TIP: Although we grease the pans to ready this dish for the oven, sometimes the shells may stick a little bit. You may want to "pop" the tacos out of the pan while still frozen, spray the pan with a thin layer of non-stick spray, and then put the frozen tacos right back in the pan for baking. 

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 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 contains 3 parts: Flank Steak; Bourbon Onions, Spice Pack.

QUICKTHAW: Submerge well-sealed bags of Flank and Bourbon Onions in water 10-15 minutes until thawed.

SEASON STEAK: Sprinkle spices evenly over both sides of the flank steak and rub them in in to season. 

BOURBON ONIONS: In large skillet over medium heat, saute Bourbon Onions for 20 minutes, stirring occasionally until caramelized. Add 2-3 Tbls. water and scrape off browned bits on bottom of pan. 

GRILL METHOD: Grill seasoned flank steak over medium heat until desired doneness is reached.

STOVETOP METHOD: In a skillet with 1-2 tbls oil over low-medium heat, saute seasoned flank steak for about 10 minutes per side or until desired doneness is reached. In a separate skillet cook Bourbon Onions as directed above.

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

SERVING SUGGESTIONS: Spoon Bourbon Onions over flank or serve on the side. Twice Baked Mashed Potatoes and spinach salad. 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 dish includes 3 parts: Beef; Tortillas; Cheddar Cheese. 

NOTE THAT WE RECOMMEND A 2-QUART (MINI) CROCK POT TO ENSURE DISH DOES NOT DRY OUT. INSTANT POT CAN BE ANY SIZE. 

CROCK POT: QUICKTHAW BEEF by submerging well-sealed bag in water for 10-15 minutes. Add contents of Ziploc plus 1/4 cup water to a crock pot. Slow-cook on low to medium heat for 6-8 hours or on high for 3-4 hours - the time may vary for a number of reasons, but the important thing is to cook until the beef is tender and can be shredded. Remove beef from crock pot, reserving liquid in crock pot. Shred beef with fork and fingers. Toss shredded beef in reserved liquid. 

FREEZER TO INSTANT POT (best!): Add 1/2 cup water. Cook on high pressure for 60 minutes. Quick release. Remove meat, shred and put back into pot with liquid. Use saute function and evaporate most of the liquid, approx 5-10 min.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Spoon beef into tortillas and top with the included cheddar cheese and fresh cabbage! Jazz it up with jalapenos, sour cream and pico de gallo if you'd like. Corona 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.

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!

This dish has 4 parts: Beef, Balsamic Glaze, Rice, Parmesan Butter.

Preparation: 

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

RICE: Boil 1 1/2 cups of water and 1/2 tsp salt in a small-medium pot. Once boiling, add rice. Turn heat to low and simmer, covered, for 18 mins. Remove from heat, add Parm Butter and stir before serving.

BEEF: Add a little oil to a large saute pan and, over med-hi heat, saute beef about 3 min per side. Set beef aside. Deglaze pan by adding Balsamic Glaze and stirring, letting the glaze reduce until slightly thickened. Add beef back in pan and toss to coat with Balsamic Glaze. Serve over rice. 

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

This dish has 4 parts: Seasoned Beef, Sauce, Fettucine, Parm/Mozzarella Blend.  

PREPARE PASTA: Bring 3-4 qts of salted water to boil. Add pasta and cook for 8-10 mins until done to your taste.

BOLOGNESE:  QUICKTHAW seasoned beef and sauce by submerging well-sealed packages in water 10-15 min. In a skillet, saute seasoned beef in a little oil over medium heat for 5-7 minutes, breaking beef up with a spoon as it cooks. Add sauce, stir, and simmer for 3 minutes. Spoon bolognese over pasta and sprinkle with parmesan/mozzarella cheese blend. 

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

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 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 dish has 2 parts: Beef; Sauce

SAUCE: Let Diane Sauce slightly thaw while beef cooks. Once the beef is done, bring sauce to a boil over medium heat, stirring frequently. Let simmer 3-4 min. Stir well and serve over beef. OPTIONAL: For added flavor, add juices from cooked beef to sauce and saute all together!

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

FREEZER TO OVEN: 350F. Uncover and bake approx 40-50 minutes until desired internal temp is reached.

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

SERVING SUGGESTIONS: Serve with Dinner Done Twice Baked Mashed Potatoes, steamed 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!

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 OVEN: Preheat oven to 425F. Bake, loosely covered with aluminum foil (so that steam can vent), for approx. 1 to 1 1/2 hours. Remove aluminum foil last 15 min if desired to top brown.

THAWED: Preheat oven to 425F. Bake, loosely covered with aluminum foil (so that steam can vent), for approx. 30 to 45 min. Remove aluminum foil last 15 min if desired to top brown.

INTERNAL TEMP: 160F. Let sit 10 min before serving.

SERVING SUGGESTIONS: Iceberg lettuce wedge topped with Blue Cheese or Thousand Island Dressing. Pinot Noir.

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 dish has 3 parts: Pork Tenderloin; Dan Dan Sauce; Linguine.

Pork Tip: Pork is a lean meat and will be very dry if overcooked on the stovetop. We recommend using an instant read thermometer to ensure your pork is cooked just to 145F!

STOVETOP: QUICKTHAW Pork and Dan Dan Sauce by submerging well-sealed packets in water 15-20 minutes.

PASTA: Boil in salted water 9-11 minutes until cooked al dente. Drain and set aside. 

PORK: Saute thawed pork over low-medium heat 10-20 minutes, turning occasionally and being careful not to burn pan, until internal temp of 145 is reached. Set pork aside. Add 1 cup water to same pan  and add Dan Dan Sauce. Bring to boil, whisking constantly, until sauce reduces to desired thickness. Toss linguine in sauce, adding salt to taste.

FREEZER TO INSTANT-POT:  Prepare pasta according to instructions above. Add frozen tenderloin, sauce + 1 cup water to Instant Pot. Cook on high pressure for 30 minutes. Quick release. Remove pork and let rest for 5 minutes. While pork is resting, use saute function and simmer sauce 5 minutes. Add cooked pasta to sauce and toss, adding salt to taste. Serve pork over saucy pasta. 

Pork can also be grilled over medium heat or oven-baked at 375F until internal temp of 145 is reached. 

SERVING SUGGESTIONS: Slice tenderloin and serve over Dan Dan Noodles with a side of broccoli. Merlot.

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 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 2 parts: Pork Chops; Mushroom Sauce.

Thaw sauce.

THAW/SAUTE (preferred): In skillet over medium-low heat, heat 1-2 Tbls oil. Saute chops for 8-12 mins on each side until internal temp is reached. Remove chops. SAUCE: In same skillet, saute sauce over medium heat for 3-5 mins, stirring frequently. Thaw/Oven: Preheat oven to 375F. Place chops on greased baking sheet. Bake for 35-50 mins, uncovered, until internal temp is reached. Follow sauce instruction above.

FREEZER TO OVEN: Preheat oven to 350F. Place chops on greased baking sheet. Bake for 55-75 minutes until internal temp is reached, turning once half way through. Follow sauce instruction above.

INTERNAL TEMP: 155F. Let chops sit 10 min before serving.

SERVING SUGGESTIONS: Serve with Dinner Done's Sweet Corn Mashed Potatoes and steamed green beans. Pinot Noir.

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

This dish has 2 parts: Pork Tenderloin; Marsala Sauce.

Preheat oven to 375F. 

FREEZER TO OVEN: Bake tenderloin, lightly covered with foil, for 45 min. Uncover and bake approx. 30-45 min more until internal temp is reached. See SAUCE instruction below.

THAWED (Bake or Grill Tenderloin):  Bake tenderloin, uncovered, for 30-45 minutes until int temp is reached. Tenderloin can also be grilled. 

SAUCE: In a skillet over med-high heat, add Marsala Sauce and juices (if any) left in the pan the pork tenderloin was baked in. Bring sauce to boil and simmer, whisking frequently, until reduced to about half. If sauce seems too dry, add a little water. 

PORK INTERNAL TEMP: 155. Pork tenderloin is lean and will be dry if overcooked. We recommend using an instant read meat thermometer for perfect results every time! Let stand 10 min before slicing. 

SERVING SUGGESTIONS: Potatoes, asparagus, spinach 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 is an all-in-one dish. 

THAW. Preheat oven to 375F and bake, uncovered, approx 50 mins to 1 hour 15 mins. Baste roast with juices in pan periodically. Let rest 10 minutes before slicing. 

INTERNAL TEMP: 155F. Pork is a lean meat and will be dry if overcooked. We recommend using an instant read meat thermometer to ensure this dish is cooked perfectly every time!

SERVING SUGGESTIONS: Baby red potatoes (pierce skins with knife or fork, add to microwave safe dish with enough water to cover potatoes, cover and microwave for approx 5 mins) and steamed broccoli, both tossed with butter, salt, and pepper. 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 dish has 3 parts: Pork Chops, Sauce, Jasmine Rice.

QUICKTHAW Chops & sauce by submerging well-sealed containers in water 10-15 min.

While chops are thawing, prepare RICE: Bring 1 ½ cup water + ¼ tsp salt + ¼ tsp oil to a boil. Add rice, lower heat and cook until water is absorbed, approx. 16 mins. Fluff before serving.

GRILL: Grill chops over med heat until internal temp is reached. Follow sauce instruction below. SAUCE: Transfer sauce into a glass container, cover and microwave gently until sauce is steaming throughout. Spoon over chops and rice.

- or - PAN SAUTE: Sauté chops in skillet with 1-2 Tbls oil over low-med heat for 5-7 minutes per side. Avoid blackening as we will deglaze the pan with the sauce! Once chops are cooked. SAUCE: Add sauce to pan and stir, scraping up brown bit, until sauce is heated throughout. Spoon over chops and rice.

INT TEMP: 155F. SERVE: Serve chops over rice, topped with sauce. Suggested side dish: baby bok choy. 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 dish has 2 parts: Tilapia, Salsa. The salsa is packaged with the tilapia.

THAW SAUCE & stir well.

For best results, transfer filets to greased baking sheet - this allows the heat to circulate better around the filets while cooking!

THAWED: Bake 25-35 minutes until flaky and opaque.

FREEZER TO OVEN: Preheat oven to 350F, placed entree in oven and bake uncovered for 45 mins to 1 hour until fish is flaky and opaque.

INTERNAL TEMP: 145F. SERVING SUGGESTIONS: Serve with sauce on the side. White rice tossed with chopped cilantro, plantain. Sauvignon Blanc.

This dish has 3 parts: Shrimp; Pasta; Basil Walnut Pesto.

QUICKTHAW SHRIMP AND PESTO by submerging well-sealed packages in water 10-15 minutes. Rinse and pat shrimp dry. Bring a large pot of water and 1 tsp salt to a boil. Add pasta to boiling water and cook until al dente, about 9-11 min. Reserve 1 cup of pasta water, drain the rest and set pasta aside. While pasta cooks, heat a large skillet on med-high and saute shrimp until opaque and cooked through. Add the pesto to the shrimp and cook just until hot throughout. Toss shrimp mixture with drained pasta. If pasta seems too dry, add in reserved pasta water until desired consistency is reached. Add add'l salt to taste if needed. Enjoy! Serve warm or cold.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: French bread & field 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 3 parts: Shrimp; Alfredo Sauce; Linguine

QUICK THAW TO SKILLET AND MICROWAVE.

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

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

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

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

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

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

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

This dish has 4 parts: Shrimp; Curry Mix; Rice; Coconut Milk. The coconut milk is kept in the pantry and not frozen. 

WHITE JASMINE COCONUT RICE:  Bring 1 cup water + ½ tsp salt (optional) to boil.  Add 1 cup jasmine rice PLUS ¼ can of coconut milk (reserving rest of coconut milk for Shrimp Curry!). Stir, bring to boil, lower heat and simmer approx. 15 min.  For Family-Sized Portions:  Use 2 cups of jasmine rice, 2 cups water + ½ tsp salt + ½ can coconut milk.  

QUICKTHAW SHRIMP/VEGGIES and CURRY MIX by submerging well-sealed containers in water 15-20 min. Rinse and drain shrimp/veggies.

CURRY: In a large saucepan over medium heat, saute the Curry Mix stirring constantly for 3-5 min. Add 3/4 can of coconut milk (1 1/2 cans if family size) and the shrimp/veggies and simmer until shrimp is cooked and opaque (2-3 min).

SERVING SUGGESTIONS: Serve curry over rice. Green salad. Albarino. 

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.

Filets come in varying sizes and thickness, causing cooking times to vary widely.

PREHEAT oven to 400F. 

THAWED: Bake 20-30 minutes until flaky and opaque.

FREEZER TO OVEN. Place entree in oven and bake uncovered for 35 mins to 45 min until fish is flaky and opaque.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Steamed broccoli or snap peas. Any buttery sauce left in pan is delicious tossed with pasta or veggies. 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. Instant read pocket thermometers are inexpensive, convenient and very easy to use!

Includes: Shrimp Cakes; Remoulade Sauce.

STOVETOP (Best!): Thaw and sauté in a small amount of olive oil over medium heat approx 8 minutes per side until internal temp of 145 is reached. Can press patties with spatula for increased caramelization! 

FREEZER TO OVEN: Preheat oven to 350F.  Place frozen shrimp cakes on baking sheet lined with parchment paper or foil. Optionally, drizzle with a little olive oil before baking. Bake, uncovered, approximately 30 minutes or until 145F internal temp is reached.  

FREEZER TO AIR FRYER: Approx 25 minutes at 400F or until 145F internal temp is reached. 

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Serve over field green salad, drizzled with balsamic vinegar.  Fresh fruit salad on the side.  Chardonnay. Can also be used as a burger substitute!

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: Shrimp; Saute Sauce; Grits; Cheddar Cheese. 

GRITS: Note that the grits may contain some black "flecks" - this is a natural part of grits. Bring 3 cups water to a boil in saucepan. Once boiling, add grits gradually while stirring and then simmer on low for 5 min. Stir, add cheddar cheese and stir again until melted. Taste, add add'l salt if desired. Keep warm until ready to serve.

SHRIMP: QuickThaw Shrimp by submerging well sealed bag in water for 10 min. Rinse shrimp and dry with paper towel. Over medium heat, sauté shrimp with sauté sauce for 4-6 min until shrimp is opaque.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Spoon shrimp over grits. Sauteed kale, collard greens or spinach drizzled with red wine vinegar to taste.

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

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

SALMON:  Preheat oven to 425°F. Bake from frozen, uncovered, for 30-40 minutes (or 20-25 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: Shrimp; Scampi Sauce; Linguine.

PASTA: Prepare pasta by boiling in salted water 8-10 minutes until al dente.  Once pasta is cooked, drain and RESERVE 1/4 cup WATER! For a 'saucier' sauce, add a small amount of pasta water until you reach your desired sauce consistency -- this is optional! Drain and set aside. 

THAWED: QuickThaw shrimp and sauce packet in a bowl of water approx 15 min until thawed. Rinse and pat shrimp dry.  Heat skillet over medium-high heat. Add sauce to skillet, then add shrimp and quickly saute until shrimp is opaque and cooked throughout, being careful not to overcook so shrimp stay tender. Toss shrimp scampi in linguine -- it is quite a lot of linguine... use as much as you'd like. Let the dish "rest" for 5 minutes before serving to allow the sauce to thicken a bit. Toss once more to evenly coat pasta with sauce. Add additional salt (or parmesan cheese!) to taste, if needed.

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS: Toss shrimp and scampi sauce in as much linguine as you'd like and serve with crusty French bread and oven roasted asparagus.

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: Shrimp, Sauce, Jasmine Rice, Coconut.

Note: We use fresh ginger in this dish, which is fibrous. You may find small ginger fibers in this dish.

QUICKTHAW shrimp and sauce by submerging well-sealed bags in water 10-15 min. Some of the shrimp may take on the dark color of the seasoning - this does not impact taste.

COCONUT RICE: In a medium pot, over medium-high heat, add 1-2 Tbls of oil. Brown coconut flakes in oil, stirring constantly and taking care not to burn. As soon as they begin to brown, keep stirring until most flakes are browned, being careful not to burn - this can happen quickly. Set browned coconut aside in a small bowl.  In the same pot, add 1 1/2 cup water and 1/4 tsp salt. Bring to a boil, add rice. Reduce heat to low, cover and simmer 18 mins. Let rest for 5 min. Fluff with a fork. Sprinkle half of the browned coconut over the rice, reserving the rest.

SHRIMP TIKKA: In a large pan, add a little oil and saute shrimp on med for 2-3 minutes until opaque. Remove shrimp from pan. Lower heat, add 1/4 cup of water and Tikka Sauce to the pan. Stir and bring to a simmer. Add shrimp back to sauce and simmer 1-2 min more. If sauce seems too thick, add a little water. SERVE over Coconut Rice, topping with the remaining toasted coconut.

INT TEMP: 145F.

SERVING SUGGESTIONS: Serve with naan (Indian flat bread), diced cucumbers tossed in yogurt and seasoned to taste. Riesling.

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 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 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 is an all-in-one dish.

THAWED (BEST!): Preheat oven to 400F. Place pan on baking sheet and place on lower rack.  Bake, loosely covered with foil, for 50 min, uncover and bake 30-45 min more until top is golden brown and center firm.  Actual cooking time always depends on the starting temp of the dish - the colder the starting temp, the longer it will take.

INTERNAL TEMP: 165F. Let sit 15 minutes before serving. 

SERVING SUGGESTIONS: Fresh squeezed orange juice and a mixed berry salad.

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 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. 

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

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

INTERNAL TEMP: 160F.

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

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. 

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 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 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 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: 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 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!

FREEZER TO OVEN: Preheat oven to 450F. Leaving brie in the round pan, place pan in center of cookie sheet. Bake 20 minutes, then lower oven temperature to 300F and bake additional 35-45 minutes until heated throughout and top if golden brown. If top browns before center is heated throughout, simply cover lightly with sheet of foil to prevent further browning. Let sit 5-10 minutes. Remove brie from pan (if desired) -- you can use scissors to snip the sides of the pan so that you have easy 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 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 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. 

FREEZER TO OVEN: Preheat oven to 350.  Once oven is hot, bake frozen galette 1 hr to 1 hr 15 min. Periodically check to make sure the pastry “edges” aren’t getting too brown.  If needed, “tent” the galette with aluminum foil.  Internal temperature: 160F.

SERVING SUGGESTIONS:  Serve warm.  For a decadent treat, top with creamy vanilla ice cream and drizzle with caramel sauce.

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. 

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. 

THAWED:  Preheat oven to 350F.  Bake uncovered for 35-50 minutes. Let cool completely before cutting.

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! 

PRO TIP: Using scissors, carefully cut away the corners of the aluminum pan after the cake is cook - be careful, the edges will be sharp! Carefully flatten the edges of the pan and use a spatula to remove the cake. Cut neatly into individual servings on a cutting board with a sharp knife. 

SERVING SUGGESTIONS:  We serve it just alone or with a scoop of ice cream, but for special occasions… 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 is an all-in-one dish. 

FREEZER TO OVEN: Preheat oven to 375F. Place pan on top of a cookie sheet. Bake, uncovered, 45 min to 1 hour until cooked through and top brown. If top begins to brown well before dish is done, simply loosely cover with aluminum foil to stop browning. SERVING SUGGESTIONS: Serve with an ice cold glass of milk, or a scoop of creamy vanilla ice cream.

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

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 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.

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!

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.

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!

FREEZER TO OVEN: Preheat oven to 350F. Bake, uncovered, approx 1 hour 20 min until toothpick inserted in middle comes out clean. Let rest 10 minutes before slicing. 

SERVING SUGGESTIONS:  Serve with fresh sliced fruit and a scoop of vanilla (or coconut!) ice cream. 

This is an all-in-one dish. 

Thaw and serve.

This is an all-in-one dish.

For best results, this should be baked freezer-to-oven! 

FREEZER TO OVEN: Preheat oven to 350.  Bake, uncovered, approx 1 hour to 1 hour 20 min until steaming throughout. 

SERVING SUGGESTIONS:  Serve warm over vanilla ice cream and drizzle with caramel sauce.