December Feature Entrees

This dish contains 2 parts: Pork Tenderloin; Orange Cranberry Sauce.

QUICKTHAW Tenderloin and Orange Cranberry Sauce by submerging well-sealed containers in warm water about 20 min.

SAUCE: Sauté in small saucepan over medium heat, stirring frequently until thickens to desired consistency and cranberries have popped; about 5 mins.

GRILL (Recommended):Grill over med to high heat for approx 6 minutes on three sides.

THAWED TO OVEN: Preheat oven to 375F and bake tenderloin, uncovered, for 25-35 min. Let rest 10 min before slicing.

INT. TEMP: 155F. 

SERVING SUGGESTIONS: White & Wild Rice, green beans. 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 is an all-in-one dish.  

FREEZER TO OVEN: Preheat oven to 375F. Bake, covered loosely with foil, for approx 1 to 1 1/2 hours. If desired, uncover last 10-15 minutes and let top lightly brown. Broil last 3 minutes to get the top completely golden brown - watch closely to make sure it doesn't burn! Let sit 10 min before serving.

THAWED: Bake, covered loosely with foil, approx 45 min to 1 hour until heated throughout. Broil last 3 minutes to get top completely golden brown - watch closely to make sure it doesn't burn. 

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with a field green salad and crusty French bread. 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 5 parts: Beef; Rice; Mixed Veggies; Sauce; Seasoning.

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

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

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

SERVE: Serve beef tips with rice pilaf on the side. Pinot Noir.

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

This dish has 3 parts: Chicken; Cider Glaze; Cranberry Pecan Rice Pilaf.

PREPARE RICE: 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.

CHICKEN: QUICKTHAW chicken by submerging well-sealed bag in water 15-20 min. Once thawed, saute over med-low heat, flipping once, until int. temp is reached. 

CIDER GLAZE: Add frozen (or thawed) Apple Cider Glaze to small skillet and simmer over medium heat, stirring frequently, until sauce thickens to a honey consistency.

INTERNAL TEMP: 165F. 

SERVING SUGGESTIONS: Spoon Cider Glaze over chicken. Serve with side of green beans and Cranberry Pecan Rice.

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: Salmon, Honey Garlic Sauce.

Thaw sauce and stir.

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

FROM FROZEN:  Preheat oven to 450F.  Bake frozen filets on lower rack, uncovered, for 35 - 50 mins, until flaky. 

AIR FRYER (FROZEN):  We recommend using parchment paper for easy cleanup! Place frozen salmon in air fryer. Cook @ 400F for approx 20 min until internal temp is reached. 

INTERNAL TEMP: 145F.

SERVING SUGGESTIONS:  Serve topped with a drizzle of Honey Garlic Sauce. White & wild rice blend and honeyed carrots on the side. Pinot Grigio.

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: 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: 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 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: Shrimp; Veggies; Rice.

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

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

INTERNAL TEMP: 145F.

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

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

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

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

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

INTERNAL TEMP: 165F.

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

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

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

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

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Top with crushed tortillas. Avocado and heart of palm salad drizzled with balsamic vinegar. Ice cold beer.

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

This dish contains 2 parts: Pork Chops; Potatoes.

POTATOES: Preheat oven to 400F. Spread potatoes out on greased baking sheet. Bake 45-60 min until golden brown. Can also be perfectly done freezer to air fryer... 10-20 min, depending on how crispy you'd like them! 

QUICKTHAW/SAUTE (Chops): QuickThaw chops by submerging well-sealed bag in water 15-20 min until thawed. In skillet, heat 1-2 Tbls of oil over med heat. Sauté chops 4-6 minutes on each side until internal temp of 155F is reached. Pork is a lean meat and is very dry if overcooked.

FREEZER TO AIR FRYER (Chops): Remove from packaging and separate on racks so air can circulate. Do not stack pork chops directly on top of each other. Cook @ 400F for 23-27 min until internal temp is reached, turning once.We highly recommend using an instant read meat thermometer to ensure your chops are cooked perfectly every time!  Potatoes can also be cooked in air fryer!

INTERNAL TEMP: 155F. 

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

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

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

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

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

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

INTERNAL TEMP: 165F.

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

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

This 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!

This is an all-in-one dish. 

FREEZER TO INSTANT POT: Run water around outside of lidded plastic container a few seconds to loosen the entree. Add 1/2 cup water to botto of Instant Pot. Pop frozen entree out of container and place "beans up" in Instant Pot.  Lock lid into place, making sure valve is in the Sealing position. Pressure cook on high for 22 minutes, then quick release carefully - the steam will burn. We cover the valve with a kitchen towel and carefully release the steam in small increments. Once pressure is released, open lid and toss GENTLY to mix everything together just before serving!

CROCK POT: Thaw completely. Add 3/4 cup water to crock pot along with the cassoulet and cook on high for approx 3 hours until beans are tender. Check for tenderness at 2 hour mark. 

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: Bread Pudding; Vanilla Icing.

Thaw Vanilla Icing.

FREEZER TO OVEN. Preheat oven to 350F. Bake on lower rack, covered, 60 minutes at 350F, then uncover and bake for 15-30 minutes more, or until center is firm.  Spread icing over top while warm. Let sit 10 minutes before serving to help firm up center. Note that this dish does have a bread-pudding like consistency!

SERVING SUGGESTIONS: Serve warm, topped with vanilla icing. Also great with ice cream! 

INTERNAL TEMP: 165F