Keto-Friendly Eats!

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 is an all-in-one dish. 

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.

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

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Serve with linguine tossed in garlic butter and fresh green salad. Pinot Blanc.

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

This is an all-in-one dish.

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

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

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

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

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

This dish has 5 parts: Beef, 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 BEEF: In a large stockpot, add a little oil over med-hi heat. Saute beef for about 2 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!

THAW CHIMICHURRI SAUCE AND STIR TO MIX WELL.

FREEZER TO OVEN: Preheat oven to 350F. Bake beef, loosely covered with aluminum foil, for 30 mins, uncover and bake approx 30-45 minutes more to desired doneness.

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

THAWED TO GRILL (AWESOME!): Grill over med to med-hi heat to desired doneness.

INTERNAL TEMPERATURE: 130F - 140F for Med Rare, 145F - 150F for Medium.

SERVING SUGGESTIONS: Serve topped with Chimichurri Sauce. Dinner Done Twice Baked Mashed Potatoes and a salad on the side. 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 2 parts: Chicken Cutlets; Citrus Beurre Blanc.

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

Over medium-low heat, brown cutlets in a little oil, about 4 minutes each side or until internal temp of 165F is reached.  Be careful not too cook over too high heat – the pan should not be dark brown or the sauce will taste burned.  Remove cutlets and set aside while you prepare the sauce.  

SAUCE: Set butter pats aside for now- some thyme will stick to them, that’s fine! Pour contents of sauce (all except those buttter pats that you sat aside!) in pan on med-high heat. Make sure ALL sauce is scraped out of containers. Simmer until sauce is reduced by half. Remove from heat, add butter and whisk until creamy.

INTERNAL TEMP: 165F.

SERVING SUGGESTIONS: Spoon sauce over chicken. Serve with a side of fresh sauteed green beans and white rice.

This dish has 3 parts: Pork; Tortillas; Creamy Cilantro Sauce.

FREEZER TO INSTANT POT (BEST!): While pork cooks, let tortillas and Creamy Cilantro Sauce thaw at room temp. Add 1/2 cup water to instant pot. Pressure cook pork on high for 40 minutes. Quick release. Shred pork directly in pot. Set Instant Pot to "saute" and saute 10-15 min until liquid evaporates. Follow Creamy Cilantro Sauce and tortilla instructions below. (If pork is thawed, pressure cook on high for 30 minutes.)

THAW TO CROCKPOT: We recommend a small crock pot (1 1/2 quart) to ensure the pork stays tender. QUICKTHAW PORK by submerging well-sealed bag in warm water 10-15 min. Add 1/2 cup water to crock pot. Add pork (pork only - do not add Creamy Cilantro Sauce into crock pot) to crock pot and slow cook on low (cook all day) or medium (cook half day) until pork is tender. Remove pork from crock pot, leaving juices behind. Shred pork with a fork and add in juice from crock pot to taste, if desired. Follow Creamy Cilantro Sauce and tortilla instructions below.

TORTILLAS: Open one corner of the bag containing tortillas and microwave approx 20 seconds until steaming. CREAMY CILANTRO SAUCE: This sauce is served at room temp or slightly chilled. Shake sauce packet well, open and pour into small bowl. 

INTERNAL TEMP (PORK): 160F.

SERVING SUGGESTIONS: Serve pork in tortillas topped with Creamy Cilantro Sauce. Pico de gallo, guacamole and shredded lettuce are nice additions if you have on-hand at home! Ice cold beer.

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 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 2 parts: Chops; Roasted Red Pepper Bruschetta. 

QUICKTHAW CHOPS by submerging well-sealed bag in water 10-15 min. In a lightly greased skillet over medium-high heat, add chops and sauté, approx 6 minutes on each side until lightly browned. Remove chops and set aside. Pour bruschetta in skillet and add 3 tbls of water. Place chops back in skillet, lower heat and simmer, covered, for 10 to 15 minutes until internal temperature is reached. Top chops with bruschetta.   

ALTERNATE METHOD: GRILL chops, and simmer bruschetta + 3 tbls water in a saucepan until slightly reduced. Top chops with Bruschetta.   

INTERNAL TEMP: 160F. 

SERVING SUGGESTIONS: Serve over polenta with sauteed green beans. Zinfandel.

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; 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 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 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 dish has 2 parts: Chicken; Mushroom Picatta Sauce

QUICKTHAW Chicken and Sauce by submerging well-sealed packages in water 15-20 min.

In a skillet over low-medium heat, add 1 tbls oil. Sauté chicken breasts approx 5-7 minutes on each side, turning once, until chicken reaches internal temp. Remove cooked chicken from pan, set aside. Add water to sauce (1/2 cup for split portion, 1 cup for full). Simmer in same pan for 3-5 minutes and spoon sauce over chicken.

INTERNAL TEMPERATURE: 165F.

SERVING SUGGESTIONS: Dinner Done Red Pepper Mashed Potatoes. – 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 5 parts: Beef; Veggies; Flour Tortillas; Creamy Cilantro Sauce, FRESH Cabbage Slaw

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

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

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

SERVING SUGGESTIONS: Top with your favorite fixings... salsa, guacamole, sour cream, etc!  Cold beer.

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

This is an all-in-one dish.

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 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 side dish has 2 parts: Fresh shredded Brussels sprouts; Olive Oil-Butter Blend. 

FRESH TO SKILLET: In a skillet over medium heat, add contents of the Olive Oil Butter mix. Add the fresh shredded Brussels sprouts and toss. Add 1/4 cup of water, then cook stirring occasionally until sprouts are lightly browned-about 5 mins. 

FRESH TO OVEN:  Pre-heat oven to 375F. Place sprouts on a parchment or foil sheet. Melt Olive Oil Butter mix in microwave for 10 seconds, then toss and mix over shredded sprouts. Bake for 12-17 mins until slightly browned. Toss and bake for another 5 mins.

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

This dish has 2 parts: Broccoli Florets; Cheddar Sauce.

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

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

This is an all-in-one dish.

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

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

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

This is an all-in-one dish!

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!